added polyflora capsule a few minutes ago and some golden syrup, as i though t the little bacteria might need some food on their way to making yogurt for Emily. leaving over night at 21 degrees, (that's what are house temperature is overnight. I'll check in 12 hours and see what happens.

nade about a total of 3  to cups of milk and added only one cap of p[olyflore - is that enough?

what do you all do with the left over fine nuts in the nut bag. they taste like a very mild almond butter but a bit tickling the back of the throat.

Excellent PC, can't wait to hear how you get on.

I usually dry the almond meal in the oven on a very low temp - say 100-150 C for about 40 minutes (stiring a few times to mix it up).  This I usually freeze in ziplock bags and use to bake biscuits or as a substitute for breadcrumbs in recipes.

I'm baking the almond meal now and roasting some other almonds too. very productive today lol

I started with 1 polyflora per cup for my first batch.  Maybe not necessary, since the yogurt was almost too thick.  Probably 1 capsule per pint is sufficient to begin the process.  After that I just used a Tb of the yogurt per pint of milk for new batches.

I added the cultures when the milk was like bath temperature.  I never use a thermometer.  And keeping the jars of milk warm (as close as possible to the same temperature you started with) for the next hours is important, since if they cool down, the culturing will slow to a stop.

okay the roasted almond were lovely, the almond meal is sorted.

it's been about 17 hours so far and the stuff is in 3 obvious levels

foam on top about an inch.
sort of mixture in the middle. yellowy sort of cream colour about 3 inches

then about half 1/2 inch of whiter stuff at the bottom.

when do i put it in the fridge?

PC, I would suggest now is probably good.  Really, it should only take 20 hours max at the right temperature.

Let us know how it goes.

Andy

Quoted from policychecker

okay the roasted almond were lovely, the almond meal is sorted.

it's been about 17 hours so far and the stuff is in 3 obvious levels

foam on top about an inch.
sort of mixture in the middle. yellowy sort of cream colour about 3 inches

then about half 1/2 inch of whiter stuff at the bottom.

when do i put it in the fridge?

PC, I am enormously impressed (overwhelmed actually) with the amount of time and effort you put into your food/eating plans (and helping other people )...how do you ever find time to do anything else?

It sounds like a completely full time occupation for you..

I must admit I run out of time often lol. basically it is a full time occupation.

hope you had a great day by the way.

put it in the fridge but it didn't seem to work so i try leavng it out again for abit longer and see, will be aeasier next time lol

I don't think the jars of almond milk stayed warm enough.  They need to be cozy, by a warm stove or in hot tap water.   Room temp is not really going to give good results.

It will be cosy tonight.

On the subject of yogurt, i think i might buy a yogurt maker. they don't seem very expensive.
possibly something like this one.

http://www.gibbstuart.co.uk/product/7ea80777-c682-432a-bd89-6839acf63065.aspx

any thoughts

or this one

http://www.amazon.co.uk/Severi.....300312976&sr=1-1

like the glass jars.

Any of them should work well;  glass container are certainly superior to plastic.

I like several smaller containers better than dipping out of a large one.

separated better after i mixed it up and then left it overnight, the white bit is still very runny though. perhaps I'll leave it another night or is that starting to be too long?

The yellow liquid, what can i do with that?

slight spanner in the works - Yogurt is high in Histamine.


So It's off Emily's list again -

Really why i don't just listen to swami sometimes .

anyway saves me buying a yogurt maker.

Can't you make her arrowroot pudding or something similar to eat at preschool when her friends have yogurt?

I have friends who have a child with several anaphalactic allergies (diagnosed when he was an infant and the mom was on the allergen-free diet several years, until he weaned.) By the time he started solid foods, he knew he couldn't eat what everybody else was eating. It never seemed to bother him. Now, at age 7, he truly doesn't care what the other kids are eating. As long as he gets enough to eat, and acceptable sweets once in a while (he can eat conventional lollypops, plus his mom bakes him egg-free, dairy-free cookies and cakes), he's truly unconcerned if he's getting a lollypop while the other kids have 3 different kinds of cookies plus 2 kinds of cake. A big part of this is his personality, but also it's his parents' attitude and the fact that he's never known anything else.

Maybe it's time to let go of the idea that she should have food that mimics everybody else's. She has her food that's yummy and helps her  grow big and strong, and so what if it's not what the other kids are eating?

Emily is doing so well now that I'm back to experimenting with stuff, so making almond and coconut yoghurt tonight.

PC, I'm so glad to hear Emily's doing so well! Let us know how the yoghurt adventure goes this time! Andy