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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Fermenting and sprouting for our Type
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Drea
Tuesday, September 21, 2010, 2:18am Report to Moderator Report to Moderator

SWAMI Warrior ~ Taster, NN, ENFJ
Sun Beh Nim
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I learned something interesting: split peas won't sprout. Am I the only one who didn't know this before experimenting?


It is not my responsibility to convince anyone of anything.
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ABJoe
Tuesday, September 21, 2010, 2:26am Report to Moderator Report to Moderator

35% Nomad or Teacher - health history dependent
Sun Beh Nim
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Quoted from Drea
I learned something interesting: split peas won't sprout. Am I the only one who didn't know this before experimenting?

I think the seed coat and germ is removed during the splitting process...


RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
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maukik
Tuesday, September 21, 2010, 2:57am Report to Moderator Report to Moderator

SWAMI B+Gatherer 45%, NT, BTD 15yr INTP
Autumn: Harvest, success.
Posts: 382
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Location: NC
Quoted from Victoria
I think making yogurt is a very subjective art, and kind of fickle, honestly.     There are times my yogurt just doesn't 'yog' for some unknown reason.
maybe the milk is too hot and kills the culture
maybe there is some bacteria on the inside of the jars
maybe the chest doesn't hold the heat well enough
maybe it sits too long
maybe it sits too short a time
maybe some competing microorganisms got into the mix
maybe it's the milk, and a different brand/animal/? would change the outcome

Hard to say.  I just keep at it because healthy probiotics with some kind of healthy dairy seems to be essential for my gut health.  Right now, I've found a good source of clean, raw, local goat milk, and the Polyflora B is working well.  Otherwise, I'd just keep making yogurt, using the best choice of milk that I could find; and use a ready-made yogurt with live culture in it.  Or I'd buy packaged culture if I had to.  I just keep on ticking, like that Energizer bunny!  


I'll keep trying with Polyflora B.  I think I'll order some new.  I am encouraged by your results.  We did it the same way this time as we did with the organic yogurt culture.  The organic yogurt turned out fine, but I got diverticulitis.  I am not going to do that again.  I would rather stick to my B cultures.  My husband boiled the very-clean-already jars and I am a germaphobe, so I am certain we had good clean technique.  I won't give up.  Still looking for a souce of raw goat milk. I'll try a different organic cow's milk in the meantime.

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Lola
Tuesday, September 21, 2010, 5:47am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
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is paneer on your list?
easy to make using just lemon juice
paneer
http://www.recipedelights.com/basics/Paneer.htm
http://www.youtube.com/watch?v=UQu5jVagfao


''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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maukik
Friday, January 6, 2012, 11:45pm Report to Moderator Report to Moderator

SWAMI B+Gatherer 45%, NT, BTD 15yr INTP
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I am reading old threads trying to find the consensus on whether or not a B blood type can have rye when fermented for sour dough?  

Are there any B's doing this?

What grains are other B's fermenting successfully for for sour dough?
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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Fermenting and sprouting for our Type

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