Frosty, I can sympathise on the yoghurt front.  Being an O nonnie, and now on my Hunter Swami - it's been an avoid since I began the Dr D'Adamo journey  

A couple of weeks ago, I did successfully make an almond yoghurt.  I notice that almonds are a diamond on the Gatherer diet so you could give it a go.  Basically I make my own almond milk - soak 1 cup of almonds in water overnight.  I soak mine in lots of spring water in the blender jug in the door of the fridge.  In the morning, rinse the raw almonds well - I empty the water from the jug straight into my watering can, fill jug with more water, swish, empy into watering can - 3 times.  Once rinsed, add 3 cups of spring water to the raw almonds and blend until fairly smooth.  My blender is not the greatest so I set a timer and blend for 5 mins (be careful not to cook the almonds by letting it blend and get too hot - this hasn't happened to me yet, but worth bearing in mind).  Finally strain the mixture through a nut milk cloth/chees cloth etc.  I put a mesh strainer over a bowl and use a cotton cloth to line it with and then twist it really tight to squeeze out all the good juice.  Then bottle and refrigerate your nutritious milk.  I like to add a little salt and agave nectar to my milk and give it a good shake, but it's up to you.  You can then water your plants with the strained almond water from the earlier rinsing (it has nutritional value) and dry out the almond meal left over on a non-stick oven tray on the top shelf of the oven at about 150 C for about 30 mins - you can use this as a binder for meat loaf, meat balls etc, or in baking any recipe calling for almond meal.

Phew that was long winded and I apologise if you're not intersted in making your own milk.

Anywho, once you've got this milk - you can make almond yoghurt with it.

Simply put some milk (however much you want bearing in mind that you'll get approximately 50% less yoghurt than milk in the final product) into a glass/steel container, add the contents of a probiotic capsule (acidophilus preferably), cover with a cloth and seal with a rubber band.  Leave it in a warm place (in oven with light on, boiler cupboard etc for approx. 24 hours.  You'll notice that the 'whey' and 'solids' have separated (looks pretty yuk, but it's okay).  Put the whole thing in the fridge for about 3 hours and then pour the mixture into a cloth suspended above a dish (I get a big jar, dangle the cloth in it, pour the contents in and seal the cloth into the lid of the jar) to drain for about an hour in the fridge.  The solids left in the cloth are almond yoghurt!  Simply collect the solids from the cloth to a bowl of sealable containter and mix it up with a spoon to smooth it out - add any sweetener/fruit etc you want et voila!  It will keep in the fridge for up to 5 days depending on how 'sour' it is from the byproducts of the culture.

Am rushing off to cook breakfast for myself and one hungry post-run Hunter now, so apologise for any typo's etc above.

Good luck and I hope your Swami adventure is fabulous!

All the best

Andy  

Yogurt and fermented milk products are actually a Caucasian thing. That's why they digest milk and its products better than others.

If I was you I'd try to have fermented A2 milk things and be happy that it will activate a different genotype.

Munchkin,

Thanks so much for the info, I will use it!!!!  I use to love almond milk, but the stuff you buy at the store is so processed and so much un-neccessary sugar added to it.  My new juicer will be able to make almond milk very well, it's actually one of the reasons I am bought that one   The suggestion and info on making almond yogurt is great!!!!  What is the taste like?  

Quoted from 7596

Yogurt and fermented milk products are actually a Caucasian thing. That's why they digest milk and its products better than others.

If I was you I'd try to have fermented A2 milk things and be happy that it will activate a different genotype.

Onur,

Would you elaborate a little more about this?  I am lost.  

Frosty

Glad to hear you'll be making your own raw milk soon!!  It's so good, I can't fathom having anything else again.

The yoghurt actually tastes really nice.  It's very creamy and reminds me of Onken rich (dairy) yoghurt from back in the days when I was ignorant of the evils of dairy pour moi    I reckon it'll be just the thing for your smoothie!

Let me know how you get on!

Quoted Text

add the contents of a probiotic capsule (acidophilus preferably)

glad you are implementing that ......try other milk alternatives as well.....all have worked for me so far

Thanks will do - following the example of my (not-so-mad) scientist inspiration Cristina and experimenting with fermenting at home.  I say, 'tis good fun  

Quoted from Munchkin76

Thanks will do - following the example of my (not-so-mad) scientist inspiration Cristina and experimenting with fermenting at home.  I say, 'tis good fun  

Sounds a tad manky??!!  

Haha - let's just say it grows on you  

What's manky?

Oops, maybe we're speaking Aussie here - it means yucky  

Quoted from Frosty

What's manky?

Meaning definition of the word, or query re what I was referring to as manky?

Definition

manky = foul, gross
In context... I was joking about the idea of andy "experimenting with fermenting at home..."

Actually most cow breeds are mutated, and this mutation causes changes in amino acids and protein. The mutated animals have histidine instead of proline.

This may seem like a small change chemically but it comes with very powerfull bad effects on mankind.

Two books try to explain bad effects of this change:

Milk The Deadly Poison by Robert Cohen

http://www.amazon.com/MILK-Dea.....268841226&sr=8-1

and

Devil in the Milk: Illness, Health and the Politics of A1 and A2 Milk by Keith Woodford

http://www.amazon.com/reader/1603581022?_encoding=UTF8&ref_=sib_dp_pt#reader-link

I think mutated milks(mostly A1) and their products deserve even more horrible descriptions.

These two links are also in my facebook page because I think this is very important for good health. This is something that people hear, fear and try not to remember anymore to feel better while taking it to their bodies. They think there must be a mistake or they can't stay away from all the bad milk products that are everywhere maybe but I think letting it be heard is much more helpful for them, and that it's a show of goodwill for anyone that can learn it with my help.

On the other side A2 milk is what mankind has consumed in 99.9... percent of their evolution and is necessary for them. It comes from ovine sources such as goats and sheep. It contains lactose, which is converted to glucose and galactose by fermentation or digestion. These are harmless and necessary simple sugars necessary for us, especially galactose. Galactose is also called brain sugar and is mostly found safely in A2 milk. A2 milk also has a good B2 to B6 ratio and is a good source of B2 vitamin.

People are actually impressed by how cows are treated in factories and stop or reduce consuming milk products for this but the real thing that should be expressed much more impressively is how bad milk is when mutated.

No matter who is reading this should know that any A2 milk and its products are much better than any A1 milk and its products for them.

Dr Dadamo may know what cause sticking in blood, what blocks polyamine synthesis or lowers indican levels, what agglutinin modifies which disease susceptibility, what component positively influences which known disease susceptibility, what activates which genotype, what causes which reactions in blood and genotype and such but he may not know the mutation and its effects, and how harmful too much B6 can be also because these knowledge come from different specializing areas.

This is a warning to anyone who consume mutated milk products.

Just the reason why I always pick grass fed organic jersey milk over other milks
Jersey milk is A2  
You can read more about it here ;
http://www.frot.co.nz/dietnet/basics/milk.htm

being a B with milk as superfood- I think it is very important to get the best source of milk,

Thanks for that info.  

Now that is what I am talking about when I ask someone to elaborate!!!  Thanks!!!!!!

Fresh goat milk, is a black dot. I've made yogurt with that. But the store commercial goat milk is "manky" I'll copy the almond recipe. I found a medieval & renaissance recipe for Almond Milk. used 2cup ground almonds and 2 cups water. So with Munchkins how too you might play around with the % and get a thicker mix. Also you can get yogurt starter. yo'gourment is what I get has 3packs last me about a year. About every 4th time I start fresh. When my fresh goat milk runs out this fall I'll try Munchkins way. Would be great all the way around.

LECster gives us this:

Mannose 6-phosphate receptor {IC39} "P-lectin"

Bovine Conglutinin {Collectin} "C-lectin"

Bovine Collectin 43 {CL-43} "C-lectin"

pasteurized or not, homogenized or not. Humans are the only mammal
that consume another specie s milk, and consume dairy after the weaning years.
http://en.wikipedia.org/wiki/Casomorphin
derived from the digestion of casein proteins in milk and milk products.

I would like to try this (almond milk yogurt tomorrow)

I have the almonds soaking for more than 24 hours nearer 48.

however i would like to take the skins out of the equation.

will it mater if i blanch then for 10 seconds, in boiling water, to remove the skin.

also is one polyflora capsule enough for say a pint? and when you say warm. is 21 degrees enough?

thanks again

I'm not sure about blanching and possible removal of any nutrients?  Anyone want to chime in?

Anyway, you may be able to just slip the skins off if you've had them soaking that long  

I only used on capsule but it wasn't a polyflora cap so I can't compare like-to-like but I would start with the one the first time and see how you go.  At worst I imagine the process might just take slightly longer - depending on the number of critters you start with.

20 degrees celsius would be the minimum according to my info and 25 degrees is ideal.

Good luck and let us know how you get on

Andy  

Imo too, you won't need to blanch them After that amount of soaking, the skins should just slip off...

tried the skins again just now, they aren't moving yet. possibly because they are taking on so much water they are massive now lol

Thanks for the temperature advice. should be interesting and if i don't get it right this time i will eventually. I'll keep you informed.

PS a question re the container that you use. is glass better than metal, as some metals kill bacteria don't they? not that i would be using silver lol but you  know what i mean.

Good i wish i could type properly!