Guest guest Posted May 2, 2010 Report Share Posted May 2, 2010 .. Have you tried yogurt made from coconut milk? Carolyn On Sun, May 2, 2010 at 3:03 PM, ronnimike <HISSPECIALTOUCH wrote: > > > Has anyone ever made good yogurt with something other than soy...like dairy > free. I have been wanting to do this for my kids but wasn't sure if it would > work. > > Thanks > Ronni > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2010 Report Share Posted May 3, 2010 Just found this recipe so haven't tried it yet, but here it is if you want to try it... http://www.rawfoods.com/recipes/pinenutyogurt.html On Sun, May 2, 2010 at 5:34 PM, Carolyn Greene <Carolynwrote: > > > . > Have you tried yogurt made from coconut milk? > > Carolyn > > > On Sun, May 2, 2010 at 3:03 PM, ronnimike <HISSPECIALTOUCH<HISSPECIALTOUCH%40aol.com>> > wrote: > > > > > > > Has anyone ever made good yogurt with something other than soy...like > dairy > > free. I have been wanting to do this for my kids but wasn't sure if it > would > > work. > > > > Thanks > > Ronni > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2010 Report Share Posted May 3, 2010 On Sun, May 2, 2010 at 7:50 PM, Jae Jones <recyclednew wrote: > > > Just found this recipe so haven't tried it yet, but here it is if you want > to try it... http://www.rawfoods.com/recipes/pinenutyogurt.html > Ooh, sounds interesting! I love that website. Carolyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2010 Report Share Posted May 3, 2010 Coconut milk is kinda spendy for a big family....did try homemade coconut milk once and it didn't work well...not sure why. , Carolyn Greene <Carolyn wrote: > > . > Have you tried yogurt made from coconut milk? > > > Carolyn > > > On Sun, May 2, 2010 at 3:03 PM, ronnimike <HISSPECIALTOUCH wrote: > > > > > > > Has anyone ever made good yogurt with something other than soy...like dairy > > free. I have been wanting to do this for my kids but wasn't sure if it would > > work. > > > > Thanks > > Ronni > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2010 Report Share Posted May 3, 2010 Unfortunately...my gang is allergic to all tree nuts...so nuts of any kind of tree isn't an option here...but thanks for the input. , Jae Jones <recyclednew wrote: > > Just found this recipe so haven't tried it yet, but here it is if you want > to try it... http://www.rawfoods.com/recipes/pinenutyogurt.html > > On Sun, May 2, 2010 at 5:34 PM, Carolyn Greene <Carolynwrote: > > > > > > > . > > Have you tried yogurt made from coconut milk? > > > > Carolyn > > > > > > On Sun, May 2, 2010 at 3:03 PM, ronnimike <HISSPECIALTOUCH<HISSPECIALTOUCH%40aol.com>> > > wrote: > > > > > > > > > > > Has anyone ever made good yogurt with something other than soy...like > > dairy > > > free. I have been wanting to do this for my kids but wasn't sure if it > > would > > > work. > > > > > > Thanks > > > Ronni > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2010 Report Share Posted May 3, 2010 Sorry. Pine nuts are really seeds though so if sunflower seeds and similar are fine you may want to test them and see. I can't eat most tree nuts and I eat pine nuts & other seeds all the time! Coconut is a tree nut but I can eat it with out any problems too! It's weird how the body works! Anyways good luck finding something that works for you. Maybe hemp seeds? I'll be trying tofu & other things out of hemp over the next few weeks so I'll let you know about that! ronnimike <HISSPECIALTOUCH Monday, May 03, 2010 4:53 AM Re: question about homemade yogurt Unfortunately...my gang is allergic to all tree nuts...so nuts of any kind of tree isn't an option here...but thanks for the input. , Jae Jones <recyclednew wrote: > > Just found this recipe so haven't tried it yet, but here it is if you want > to try it... http://www.rawfoods.com/recipes/pinenutyogurt.html > > On Sun, May 2, 2010 at 5:34 PM, Carolyn Greene <Carolynwrote: > > > > > > > . > > Have you tried yogurt made from coconut milk? > > > > Carolyn > > > > > > On Sun, May 2, 2010 at 3:03 PM, ronnimike <HISSPECIALTOUCH<HISSPECIALTOUCH%40aol.com>> > > wrote: > > > > > > > > > > > Has anyone ever made good yogurt with something other than soy...like > > dairy > > > free. I have been wanting to do this for my kids but wasn't sure if it > > would > > > work. > > > > > > Thanks > > > Ronni > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2010 Report Share Posted May 3, 2010 This is one that I have in my files to try, if you are okay with gf oats: Lentil-Oat Milk Recipe for Non-fat Veggie Yogurt and Pudding: Okay, this is my recipe. I'm it's creator so I guess I'd appreciate any credit or feedback, if any's due. I should note that this is not a primer for yogurt making. You otherwise need to know how to sterilize your containers and utensils you use in boiling water beforehand and how to handle and incubate your culture. A good way to find out about those things is to join Erin's homemade yogurt group or you can google for detailed recipes on homemade yogurt making. I can't recommend the manual procedures for making this " milk " on the stove top as it is much, much more work to do. But if you have a soymilk machine, it's no more work than making a batch of soymilk, can be even less expensive, and the results can be very good -- splendid and satisfying after a time or two -- once you adjust your recipe to just how you like your yogurt or pudding texture. For general yogurt making help: http://health.homemade_yogurt/ http://www.google.com/search?q=how+to+make+homemade+yogurt/ Let me know how it goes... Slim Langer Lentil-Oat Milk for making Veggie Yogurt and Pudding: This makes a good tasting, natural, inexpensive, very low-fat, low-sugar, high-fiber, vegetarian/vegan yogurt medium that does not separate. Without any thickeners or stabilizers, it sets on its own in the fridge to a thick-set pudding texture that's great for yogurt and pudding. The lentil milk and yogurt tastes similar to soymilk and very similar to soy yogurt. The same cultures and flavorings can be used. Although a similar procedure can be followed with other types of legumes, such as white or black beans, or garbanzos, they will not set into such a nice pudding texture as lentils or split peas. I've heard second-hand that the small yellow chana dahl beans also work well. Since the lentils or peas absorb noticeably less water than soybeans, there is room to add more of them than the typical amount of soybeans used to make milk in a soymilk machine, to have a thicker product if desired. To make 2 liters or 1/2 gallon+ of yogurt or pudding: Ingredients: 160 grams, ~3/4 cup approximately, of dry brown lentils or dry split peas either yellow or green 2 tablespoons rolled whole oat cereal, dry (optional) 1-2 tablespoons cornstarch (optional) 2 tablespoons brown sugar 1 teaspoon salt 3 cups water to soak the lentils or peas (will be discarded) 2 liters or so (1/2 gallon plus one or two cups) of water for the yogurt batch 1 cup of an active, live yogurt culture. Making the milk requires either a soymilk making machine or kitchen equipment to make homemade soymilk in a traditional way on the stovetop. To use a soymilk machine with capacity other than two liters, just reduce or increase the amounts of ingredients proportionately. e.g. For a soymilk machine that has a 1.5 liter capacity try 120 grams of dry lentils or peas and 1-1/2 T of oats, etc. Use the texture and setting of your first batches of yogurt to adjust the thickness of yogurt to just where you like it. Increasing the amount of lentils and cornstarch or using less water, increases the thickness and firm-set qualities. Decreasing them has the opposite effect to make a thinner yogurt with a less-firm set. Procedure: a) Wash and soak the lentils or split-peas for 5-7 hours in about 3 times their volume of water. Longer soaking may increase the possibility of having a less-firm set or even an " applesauce " texture result, which is not as much fun to eat, though still edible and tastes ok. b) Strain the lentils and load them with the dry oats and the cornstarch into your soymilk machine as per its directions. The heating and grinding process of the machine should disperse, mix and cook the cornstarch, if used, to improve the final set and texture of the yogurt. c) Run the soymilk maker as you would to make soymilk, except: Lentils tend to scorch more easily than soybeans in the soymilk machine. So if you detect a burning smell while the soymilk maker is going through its cycle you'll want to turn off the heating of the machine once a pasteurizing temperature (180 F) is reached for the milk. You can even switch off the machine after the grinding is done and a pasteurizing temperature has been reached and let the closed machine set hot for twenty minutes to finish its cooking of the milk. There should be no burned smell or smokey taste, as this can ruin the batch. d) Transfer the cooked milk to a suitable covered and heat-safe container. Stir in the brown sugar and salt while it's still hot. The yogurt culture requires an actual sugar, rather than a non-caloric sweetener to work, but you can adjust the sweetening and other flavoring to your taste as you would soymilk. The taste is similar. e) Close the container and let it cool down to the incubation temperature of your yogurt culture. A water bath is helpful for this. A good way to make a water bath is to fill a sink or large pot with cold water. f) When the milk has cooled to the incubation temperature stir in your active yogurt culture. In cooling there may be some small clumps in the milk that have begun to set. To improve the final texture of the yogurt, you can pour the milk through a wire-strainer that's been sterilized with your yogurt utensils, or dipped in a bowl of boiling water and rinsed in cold water. g) Transfer the milk to your sterilized yogurt container(s) and incubate at the appropriate temperature and time for your culture. The lentil milk will usually remain a thick liquid through the incubation. h) After the incubation refrigerate. The yogurt begins to set after 10 to 12 hours. It also gets more firm and more sour as the yogurt gets older. I think it has the best texture when eaten within two or three days. -------------------- For making the lentil-oat milk on the stovetop, you can follow procedures similar to making traditonal handmade soymilk: Use the same ingredients as above. Requires: o Two pots each large enough to hold the liquid yogurt batch o A strainer or collander that can be fitted over the pots o A clean linen-type filter cloth with fairly coarse weave or cheese-cloth for straining the milk. o A reasonably powerful regular blender, food processor, or an immersion blender. Watch your pots carefully and guard against boil-overs, or as with soymilk there can be quite a mess. Regular Blender: To use a regular blender or a food processor, you can take advantage of the quick cooking nature of lentils and it's lack of beany taste. Divide the ingredients if necessary into batches that your blender can handle. For two or three batches, this will be about a cup to a cup and a half of soaked lentils to each batch. To the blender add a batch of the lentils, dry oats and cornstarch. Cover with two to three cups of boiling water, or more, depending on the capacity of the blender. Start the blender slowly and gradually blend up to high-speed for up to two minutes or until the batch is thoroughly blended. With the strainer or colander positioned over one pot with the filter cloth, pour each blender batch through the cloth and strainer into the pot and let drain. To speed up this process, with thick kitchen gloves you can gather up the ends of the filter cloth, squeeze and wring the cloth, retaining the okara in the filter cloth and catching the liquid in the pot. When all the lentils have been processed, add in enough water so that total volume of milk is 9 or 10 cups, a little over two liters. Gently stir and heat the pot on the stove to below a boil, approximately 180 to 190 F. Cover and allow the milk to cook for 20 minutes or so, keeping the temperature below a boil. Allow the milk to cool and follow an appropriate yogurt making procedure for your culture, as from 'd' above. Immersion blender: To use an immersion blender, cover your soaked and drained beans, oats and cornstarch with about two and half quarts or liters of water. Water will be lost in the cooking and straining. GENTLY heat the water to below a boil, 180 degrees F should be good for pasteurizing and cooking. When the water is hot, thoroughly blend the beans, oats and cornstarch into a slurry with the immersion blender directly in the pot. After blending, keep the pot cooking gently at below a boil for 20 minutes or so. When you're sure the pot will not boil over you can cover it to help keep your water from evaporating. Once the milk is cooked strain the okara out by pouring it through the filter cloth placed over the wire strainer or colander placed over your second pot. To speed up this process, with thick kitchen gloves you can gather up the ends of the filter cloth, squeeze and wring the cloth, retaining the okara in the filter cloth and gathering the liquid in the pot. Proceed with making the yogurt as from 'd' above. Pam On Mon, May 3, 2010 at 2:51 AM, ronnimike <HISSPECIALTOUCH wrote: > > > Coconut milk is kinda spendy for a big family....did try homemade coconut > milk once and it didn't work well...not sure why. > > --- In <%40>, > Carolyn Greene <Carolyn wrote: > > > > . > > Have you tried yogurt made from coconut milk? > > > > > > Carolyn > > > > > > On Sun, May 2, 2010 at 3:03 PM, ronnimike <HISSPECIALTOUCH wrote: > > > > > > > > > > > Has anyone ever made good yogurt with something other than soy...like > dairy > > > free. I have been wanting to do this for my kids but wasn't sure if it > would > > > work. > > > > > > Thanks > > > Ronni > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2010 Report Share Posted May 3, 2010 Coconut isn't technically a tree nut, but it is classified as one because it may be processed on the same equipment and be contaminated. Pam On Mon, May 3, 2010 at 9:06 AM, Jae <recyclednew wrote: > > > Sorry. Pine nuts are really seeds though so if sunflower seeds and similar > are fine you may want to test them and see. I can't eat most tree nuts and I > eat pine nuts & other seeds all the time! Coconut is a tree nut but I can > eat it with out any problems too! It's weird how the body works! Anyways > good luck finding something that works for you. Maybe hemp seeds? I'll be > trying tofu & other things out of hemp over the next few weeks so I'll let > you know about that! > > > > ronnimike <HISSPECIALTOUCH <HISSPECIALTOUCH%40AOL.COM>> > Monday, May 03, 2010 4:53 AM > To: <%40> > Re: question about homemade yogurt > > Unfortunately...my gang is allergic to all tree nuts...so nuts of any kind > of tree isn't an option here...but thanks for the input. > > --- In <%40>, > Jae Jones <recyclednew wrote: > > > > Just found this recipe so haven't tried it yet, but here it is if you > want > > to try it... http://www.rawfoods.com/recipes/pinenutyogurt.html > > > > On Sun, May 2, 2010 at 5:34 PM, Carolyn Greene <Carolynwrote: > > > > > > > > > > > > . > > > Have you tried yogurt made from coconut milk? > > > > > > Carolyn > > > > > > > > > On Sun, May 2, 2010 at 3:03 PM, ronnimike <HISSPECIALTOUCH@ > ...<HISSPECIALTOUCH%40aol.com>> > > > > wrote: > > > > > > > > > > > > > > > Has anyone ever made good yogurt with something other than soy...like > > > dairy > > > > free. I have been wanting to do this for my kids but wasn't sure if > it > > > would > > > > work. > > > > > > > > Thanks > > > > Ronni > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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