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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Sub for all-dairy heavy cream - for O's
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Sub for all-dairy heavy cream - for O's  This thread currently has 2,192 views. Print Print Thread
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lblackbu
Saturday, January 13, 2007, 2:41pm Report to Moderator Report to Moderator

Lynda Rae
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Can anyone give me a Sub for all-dairy heavy cream that O's can have?


Lynda Rae ESTJ - http://www.typelogic.com/estj.html
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KimonoKat
Saturday, January 13, 2007, 3:37pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from lblackbu
Can anyone give me a Sub for all-dairy heavy cream that O's can have?


Unsweetened soy or rice or almond milk.  That's about it.  If a nonnie, I believe soy is out.


Knowledge is power.  SWAMI gives you the diet that will unlock the key to better health, and it's all based on your unique individuality.
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Don
Saturday, January 13, 2007, 4:11pm Report to Moderator Report to Moderator

Rh-, MN
Sam Dan
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Cook's Thesaurus: Milk & Cream suggest silken tofu as one possibility that would be OK for type O secretors, but it really depends on what you need it for or are trying to make.


FIFHI; ISTP;
Started BTD 3/2002, with 2 O- secretor teenage sons

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ironwood55  -  Saturday, January 13, 2007, 4:11pm
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koahiatamadl
Saturday, January 13, 2007, 5:14pm Report to Moderator Report to Moderator

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Kyosha Nim
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I remember reading a thread where somebody had experimented with homemade mayonnaise and made a sweet version....if you just want it as topping as opposed to cook with it that might work.
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jayney-O
Saturday, January 13, 2007, 6:08pm Report to Moderator Report to Moderator
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I would suggest using soft goat cheese, chevre, maybe thinned down with fruit juice, or soy milk. I have used it as cream in a dessert with fresh figs...just thinned it down with white wine and honey...
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Laura P
Saturday, January 13, 2007, 6:36pm Report to Moderator Report to Moderator

Kyosha Nim
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Quoted from koahiatamadl
I remember reading a thread where somebody had experimented with homemade mayonnaise and made a sweet version....if you just want it as topping as opposed to cook with it that might work.



I often dip fruit in mayo so I could see how this would work



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Gee Whiz
Saturday, January 13, 2007, 7:53pm Report to Moderator Report to Moderator

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Someone once suggested tahini as a thickener for soups and sauces.


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ironwood55  -  Saturday, January 13, 2007, 7:53pm
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Laura P
Saturday, January 13, 2007, 8:14pm Report to Moderator Report to Moderator

Kyosha Nim
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There are lots of things you can use the question is what do you want to use it for



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Alia Vo
Saturday, January 13, 2007, 9:24pm Report to Moderator Report to Moderator

Kyosha Nim
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I think your heavy cream substitution would vary dependent upon if you wanted to use the heavy cream for a sweet or savory dish.  

All of the aforementioned suggestions would be ideas to start experimenting with.  For a sweet heavy cream, just add your desired sweetener of choice that you can tolerate: agave syrup, vegetable glycerine, maple syrup, et al.

Please let us know what you try and how it turns out!

Alia


Alia A. Vo
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Henriette Bsec
Saturday, January 13, 2007, 10:33pm Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
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If I use cream in gravies like cream of mushrooms- I use ricemilk + complient starch and a big dollop of butter just before serving if I make sweet creams/ custards I use almondmilk, starch and butter.
For cold servings like whipped cream- very fatty almond cream can be beaten as a loose whipped cream.


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jayney-O
Saturday, January 13, 2007, 10:38pm Report to Moderator Report to Moderator
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very fatty almond cream? Henriette, this sounds miraculous! and good...how is it done?
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Henriette Bsec
Saturday, January 13, 2007, 10:51pm Report to Moderator Report to Moderator

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Kyosha Nim
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Well I put some almonds in water over night- next day I skin them.
Put them in the blender with new water - I use less than when I made almond milk- Start with very little and add more and more.
It can make a very loose foam like/ whipped cream like thing- but it has to be used right away !
It works fine on cakes or fruitdessert.
It is not whipped cream but it looks a bit like it and has a lovely flavour.


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Lola
Saturday, January 13, 2007, 11:52pm Report to Moderator Report to Moderator

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Sa Bon Nim
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here s one suggestion:
Quoted Text
cream
1 egg in liquidiser or blender, add 2
tablespoons lemon juice, 1-2 tablespoons honey
(according to taste).  Give it a whizz and
gradually add about 1/2 pint light olive oil.
 So quick and easy.  Exactly the same for
mayonnaise except you can add salt and mustard
instead of the honey.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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rustyc
Sunday, January 14, 2007, 2:32pm Report to Moderator Report to Moderator

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¼ pint soya milk (I expect you could use any other sort of compliant milk)
¼ lb unsalted butter
½ teaspoon powdered gelatine.

Heat altogether gently to dissolve the gelatine and melt the butter.  Remove from the heat and cool to blood heat.  Pour into liquidiser and blend for one minute on maximum speed.  Pour cream into another container and allow to stand several hours in a cool place.  The cream is cheap, easy to make and is an excellent substitute for fresh cream of thick pouring consistency.

This is a very old Kenwood recipe - doesn't appear in current Kenwood books.   I found, after two hours in the fridge, this was like extra thick cream but otherwise you wouldn't know the difference.  I left the milk/cream mix on the heat and when I came back it was curdled but all straightened out in the liquidiser.  Might try it with more milk than butter for a pouring consistency.  Will add to recipe index.
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Lola
Monday, January 15, 2007, 2:10am Report to Moderator Report to Moderator

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Sa Bon Nim
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thanks for sharing!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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jayney-O
Monday, January 15, 2007, 7:48am Report to Moderator Report to Moderator
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great, rusty, but something tells me I would know the difference...lol!
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rustyc
Monday, January 15, 2007, 4:00pm Report to Moderator Report to Moderator

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I wasn't aware of it tasting different - I was just so pleased to find it again.  How much difference could you accept??  If you haven't had real cream (which is just fatty milk I suppose) for some time any difference would likely be less noticable.
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jayney-O
Monday, January 15, 2007, 7:07pm Report to Moderator Report to Moderator
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hmmm, with all that butter, you might be right!! now that you put it that way it does sound pretty creamlike...
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Victoria
Monday, January 15, 2007, 7:41pm Report to Moderator Report to Moderator

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Sun Beh Nim
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These are some great suggestions.  (I have a feeling none of them would work like heavy cream in a cup of hot beverage.)  



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
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rustyc
Thursday, January 18, 2007, 4:09pm Report to Moderator Report to Moderator

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Made some more cream today but with 3oz ordinary butter, 6 fl. oz of soya milk and the same ½ teaspoon gelatine.  After one hour in the 'fridge it was a thick pouring consistency but within about 3 hours it was fairly stiff - in fact it looked quite spongy but a stir reduced it to it's normal consistency.  I would think the ordinary butter is OK if you want it for sauces or soups (must admit I haven't tried either of these yet) but the unsalted is probably better for dessert purposes.  Having said that I had some with a banana today and it was OK.
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Lola
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Sa Bon Nim
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sounds like you can make a mouse out of it, adding chocolate, or fruit.......yummmm!!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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TypeOSecretor
Thursday, January 18, 2007, 4:38pm Report to Moderator Report to Moderator

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If I want to make a cream-like sauce for something like a crustless Chicken Pot Pie (or crusted), I make a roux of equal parts butter (or ghee) and spelt flour (maybe 3 T ea).  After cooking the roux, I add a cup or two of homemade chicken broth, homemade vegetable stock, etc.  Cook this mixture until thickened.  You may have to do some experimenting.  The proportions depend on how thick you want the sauce to be.  This sauce has the creamy taste I am looking for and miss with milks or creams.
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rustyc
Friday, January 19, 2007, 5:41pm Report to Moderator Report to Moderator

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Made a cheese sauce (goats) today and the cream worked fine.
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Alia Vo
Saturday, January 20, 2007, 1:25am Report to Moderator Report to Moderator

Kyosha Nim
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Interesting and varied ideas for cream substitutions...

Thank you rustyc for testing out your recipe and letting us know how it turned out.

Alia


Alia A. Vo
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BTD Lifestyle Since 1999
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rustyc
Tuesday, January 30, 2007, 5:03pm Report to Moderator Report to Moderator

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Made some more cream today - original quantities but omitting the gelatine.  The result was more like milk so reheated it slowly and added ½ the original amount of gelatine.  This gives a thick pouring consistency.
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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Sub for all-dairy heavy cream - for O's

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