Welcome, Guest.
Please login or register


Main Forum Page  ♦   Latest Posts  ♦   Member Center  ♦   Search  ♦   Archives   ♦   Help   ♦   Log In/Out   ♦   Admins
Forum Login
Login Name: Create a new account
Password:     Forgot password

BTD Forums    Diet and Nutrition    SWAMI Xpress  ›  Amande almond milk yogurt...compliant?!
Users Browsing Forum
No Members and 6 Guests

Amande almond milk yogurt...compliant?!  This thread currently has 4,313 views. Print Print Thread
2 Pages 1 2 All Recommend Thread
Melissa_J
Wednesday, May 18, 2011, 7:33pm Report to Moderator Report to Moderator

Hunter
Sa Bon Nim
Administrator & Blogger
Posts: 5,045
Gender: Female
Location: Utah, USA
Age: 39
I made a happy discovery this week, Amande cultured almond milk.  It is fruit juice sweetened (although it doesn't specify which fruits, I'd guess it's apple or grape).  It doesn't have any carageenan, the only gum is locust bean gum, which is a beneficial for me.  Best of all, it tastes great!  Yesterday I had the raspberry flavor and topped it with fresh organic raspberries, and it was compliant heaven.  I've tasted various non-dairy yogurts, but none of them were tasty to me.  Granted, this is a bit different from real yogurt, it is thickened with a bit of rice starch (better than the corn starch in some regular yogurts), so is somewhat reminiscent of a pudding in texture, but I'm thrilled with it.  After trying to make my own almond milk yogurt and seeing how thin it was, I understand the need to thicken it.  I did make decent buttermilk once, but never succeeded at the homemade yogurt.

Almonds are generally a black dot for explorers, but neutral for me on my SWAMI and a great alternative to avoids...considering that nearly all casein-containing items are avoids on my SWAMI, I'm happy to have a creamy treat.


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.

Revision History (1 edits)
Melissa_J  -  Wednesday, May 18, 2011, 7:34pm
Compliant and complaint should not be spelled so similarly!
Logged Offline
Private Message Private message
BuzyBee
Wednesday, May 18, 2011, 8:15pm Report to Moderator Report to Moderator

Autumn: Harvest, success.
Posts: 495
Gender: Female
Location: NC
Age: 50
I saw this in my coop and wanted to give it a try. By your response it sounds good and I would love to have some. Do you remember the brand. I would like to look around to see where I can find some and give it a try.
Logged Offline
Private Message Private message Reply: 1 - 36
Lola
Wednesday, May 18, 2011, 10:28pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,270
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
make almond milk  add a polyflora!!!


''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!
Logged
Private Message Private message YIM YIM Reply: 2 - 36
Drea
Wednesday, May 18, 2011, 10:30pm Report to Moderator Report to Moderator

SWAMI Warrior ~ Taster, NN, ENFJ
Sun Beh Nim
Moderator
Posts: 11,559
Gender: Female
Location: Northern New Mexico
Age: 52
Quoted from Lola
make almond milk  add a polyflora!!!


And then what? Dance the Hokey Pokey?


It is not my responsibility to convince anyone of anything.
Logged Offline
Site Site Private Message Private message Reply: 3 - 36
C_Sharp
Wednesday, May 18, 2011, 11:06pm Report to Moderator Report to Moderator

Teacher Rh+ Lewis: a+b-, NN,Taster
Sa Bon Nim
Administrator
Posts: 8,479
Gender: Male
Location: Indiana
Age: 54
Quoted from cherry ingredients


Almondmilk (Filtered Water and Almonds), Fruit Juice Concentrate, Cherries, Rice Starch, Locust Bean Gum, Pectin, Tapioca, Natural Flavor, Citric Acid, 6 Active Cultures.


Quoted from blueberry
Almondmilk (Filtered Water and Almonds), Fruit Juice Concentrate, Blueberries, Rice Starch, Locust Bean Gum, Pectin, Tapioca, Natural Flavor, Citric Acid, Elderberry Juice Concentrate (for Color), 6 Active Cultures.


The citric acid would do me in, but others may not have problems with it.


MIfHI                            I follow a SWAMI diet.
Logged
Private Message Private message Reply: 4 - 36
ruthiegirl
Wednesday, May 18, 2011, 11:13pm Report to Moderator Report to Moderator

SWAMI O+ Gatherer, Healing from Fibromyalgia
Kyosha Nim
Columnists and Bloggers
Posts: 12,294
Gender: Female
Location: New York
Age: 42
I would email the company and ask about that "fruit juice concentrate." It might contain avoid fruits. Similarly, what's the source for the pectin?

Between not knowing what fruits are in it, and the citric acid (most likely corn based) this isn't something I'd personally consume. But it doesn't look as bad as many other products out there, and you need to decide for yourself how compliant you want/need to be.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


Logged Offline
Private Message Private message Reply: 5 - 36
Lloyd
Thursday, May 19, 2011, 12:47am Report to Moderator Report to Moderator

GT1 (Hunter)
Sa Bon Nim
Administrator
Posts: 7,293
Natural flavors is always suspect.

If you call the company they should tell you if it contains something you are 'allergic' to but likely won't divulge the full ingredient list.
Logged
Private Message Private message Reply: 6 - 36
brinyskysail
Thursday, May 19, 2011, 3:40am Report to Moderator Report to Moderator

explorer~FM~lactose, soy, grain free
Ee Dan
Posts: 1,229
Gender: Female
Location: Bedford, PA
Age: 26
Quoted from Drea


And then what? Dance the Hokey Pokey?


I think the next step is to sit on it and incubate it like an egg, but the Hokey Pokey might work

Back to the yogurt though, I agree to being wary of the "natural flavors" and definitely the citric acid.  I don't want to be a Debby Downer because you seem very excited about the yogurt, but I'd be suspicious of those ingredients.  Hokey Pokeying your own yogurt might be best.


There is a good in every bad  
Logged Offline
Site Site Private Message Private message Reply: 7 - 36
Drea
Thursday, May 19, 2011, 2:31pm Report to Moderator Report to Moderator

SWAMI Warrior ~ Taster, NN, ENFJ
Sun Beh Nim
Moderator
Posts: 11,559
Gender: Female
Location: Northern New Mexico
Age: 52
I'm so mad at so many companies lately that include citric acid when it's not (imo) necessary, especially in organic foods. Grr. My mantra: Read labels, read labels, read labels.


It is not my responsibility to convince anyone of anything.
Logged Offline
Site Site Private Message Private message Reply: 8 - 36
Victoria
Thursday, May 19, 2011, 4:00pm Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,410
Gender: Female
Location: Oregon
I am so in love with making my own yogurt, using Polyflora!  It provides the best micro organisms for my own body and cuts out all the trial and error.  I use goat milk, but others have shared about culturing their own almond milk.



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.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 9 - 36
Vicki
Friday, May 20, 2011, 12:13pm Report to Moderator Report to Moderator

Using Custom SWAMI Food List
Sun Beh Nim
Moderator
Posts: 3,852
Melissa,

Glad you were able to find a treat!    Maybe tweaking your almond yogurt recipe will yield great results.  Perhaps at the end of making your almond milk yogurt, you could mix in some flaxseed goop or strain it like greek yogurt?
Logged
Private Message Private message Reply: 10 - 36
purlgirl
Friday, May 20, 2011, 7:41pm Report to Moderator Report to Moderator

GT3 Teacher, non-taster
Ee Dan
Posts: 1,034
Gender: Female
Location: Northern CA, USA
Age: 69
Quoted from Lola
make almond milk  add a polyflora!!!


Fantastic idea and you say it works  
Logged Offline
Private Message Private message Reply: 11 - 36
Kim
Saturday, May 21, 2011, 11:33am Report to Moderator Report to Moderator

SWAMI GT3 Teacher, Slight Taster
Ee Dan
Posts: 702
Gender: Female
Location: CO
Age: 60
Quoted from Victoria
I am so in love with making my own yogurt, using Polyflora!  It provides the best micro organisms for my own body and cuts out all the trial and error.  I use goat milk, but others have shared about culturing their own almond milk.


How much PolyFlora do you add to a cup of yogurt?  I am making my own, but make 2-3 quarts at a time.  Can you tell me how much to put in?  Also, what temperature to you heat your goat milk to?
Logged
Private Message Private message Reply: 12 - 36
Victoria
Saturday, May 21, 2011, 3:03pm Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,410
Gender: Female
Location: Oregon
Hi Kim,

It took a little experimenting in the beginning to get my culture established and now I use a Tb of yogurt per pint of milk for continuing batches.  I started out using more than I needed -- 1 cap per cup.  It gave me yogurt that was too thick and yeasty smelling.  But as I started using the previous batch to start the next one, it all leveled out.

I heat my milk to the point when the milk starts to rise up in the pot.  Then I remove it from the heat, cool for a few minutes and pour into clean jars.  I use pint-sized jars.  It cools in the jars to the right temperature and I add the yogurt starter, close the lid and set into a hot water-filled mini-ice chest.  Wrap in thick towels and leave for 10 hours.




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.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 13 - 36
Kim
Saturday, May 21, 2011, 3:45pm Report to Moderator Report to Moderator

SWAMI GT3 Teacher, Slight Taster
Ee Dan
Posts: 702
Gender: Female
Location: CO
Age: 60
Quoted from Victoria
Hi Kim,

It took a little experimenting in the beginning to get my culture established and now I use a Tb of yogurt per pint of milk for continuing batches.  I started out using more than I needed -- 1 cap per cup.  It gave me yogurt that was too thick and yeasty smelling.  But as I started using the previous batch to start the next one, it all leveled out.

I heat my milk to the point when the milk starts to rise up in the pot.  Then I remove it from the heat, cool for a few minutes and pour into clean jars.  I use pint-sized jars.  It cools in the jars to the right temperature and I add the yogurt starter, close the lid and set into a hot water-filled mini-ice chest.  Wrap in thick towels and leave for 10 hours.



There is so much contradicting info on the internet about what temperature to heat the milk to.  I actually use a candy thermometer.  Some say to only heat the milk to 100 degrees and others say heat to 165 degrees which I think kills any beneficial bacteria in the milk.  I haven't got the consistency right yet on the yogurt..  When my yogurt is done, it has too much whey in it.  I use raw cows milk.  I have the Tribest Yogurt maker.  
Logged
Private Message Private message Reply: 14 - 36
Victoria
Saturday, May 21, 2011, 4:28pm Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,410
Gender: Female
Location: Oregon
Quoted from Kim


There is so much contradicting info on the internet about what temperature to heat the milk to.  I actually use a candy thermometer.  Some say to only heat the milk to 100 degrees and others say heat to 165 degrees which I think kills any beneficial bacteria in the milk.  I haven't got the consistency right yet on the yogurt..  When my yogurt is done, it has too much whey in it.  I use raw cows milk.  I have the Tribest Yogurt maker.  


I would like to just make yogurt with raw goats milk and not heat it past 100 degrees F.  It just doesn't seem to work for me that way.  From my own experience, naturally occurring bacteria in the raw milk (not harmful) seem to compete with the probiotics that I am adding.  And the yogurt won't set up well.  This has been true for me, no matter which kind of culture I'm adding.  The way I'm doing it now gives me a firm, well-set yogurt that you can scoop out with a spoon and it still leaves the indentation from the spoon.  

A long time ago, I had some goats.  I washed their udders and milked them directly into very clean wide-mouth jars with a spoonful of yogurt in them.  I shook the jar, set it into an insulated container of hot water and made perfect yogurt with raw milk.  Don't know why that system is not working for me now.  Maybe 'cause I'm not the one milking those girls!  



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.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 15 - 36
Kim
Saturday, May 21, 2011, 5:12pm Report to Moderator Report to Moderator

SWAMI GT3 Teacher, Slight Taster
Ee Dan
Posts: 702
Gender: Female
Location: CO
Age: 60
I used Villii yogurt culture once and it doesn't need heat for the yogurt to culture.  If it is in a room that is about 70 degrees, it will set up in about 12 hours.  If you use raw milk, you still have to heat up the milk to make the starter.  Then you would keep making starter like that to culture the yogurt.  I would prefer to do that so as not to destroy the bacteria in the milk.  

I know some people add non fat dry milk to get the yogurt firmer or even add cream to the milk to get thicker yogurt.  I will just have to keep trying.  It tastes good, just not firm.  We give it to one of our horses that has diarrhea issues.  I have to eat yogurt every day.
Logged
Private Message Private message Reply: 16 - 36
TypeOSecretor
Saturday, February 4, 2012, 1:48am Report to Moderator Report to Moderator

Autumn: Harvest, success.
Posts: 339
Gender: Female
Location: California
Age: 69
Although I'm a little late, I just discovered Amande cultured almond milk today--it was on sale.  My stomach loved it - very gentle.  I called the company - the fruit concentrate is from pinapple and peach.  I didn't ask about the derivatives of any other ingredients.
Logged Offline
Private Message Private message Reply: 17 - 36
cajun
Sunday, February 5, 2012, 7:29pm Report to Moderator Report to Moderator

Teacher/Explorer
Ee Dan
Posts: 2,489
Gender: Female
Location: Southern California
Age: 62
TypeOsecretor,
Could you share where you found Amande yogurt? where in California? I am always looking to try different yogurts. Presently, I am eating Chobani Greek.


 Ao  ISFJ   Taster   Rh+  

"God gave us the gift of life. It is up to us to give ourselves the gift of living well." Voltaire
"Whisper words of wisdom. Let it be." Sir Paul McCartney
Logged
Private Message Private message Reply: 18 - 36
Victoria
Sunday, February 5, 2012, 8:20pm Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,410
Gender: Female
Location: Oregon
Looks good (except for all the thickeners and stabilizers).  They say that their natural flavors are only fruit concentrates.  I couldn't find a list for the unflavored variety.

Raspberry:  Ingredients -
ALMONDMILK (FILTERED WATER AND ALMONDS), FRUIT JUICE CONCENTRATE, RASPBERRIES, RICE STARCH, NATURAL FLAVOR, LOCUST BEAN GUM, PECTIN, TAPIOCA, PURPLE CARROT CONCENTRATE (FOR COLOR), CITRIC ACID, 6 ACTIVE CULTURES

Strawberry:  Ingredients -
ALMONDMILK (FILTERED WATER AND ALMONDS), FRUIT JUICE CONCENTRATE, STRAWBERRIES, RICE STARCH, NATURAL FLAVOR, LOCUST BEAN GUM, PECTIN, TAPIOCA, PURPLE CARROT CONCENTRATE (FOR COLOR), CITRIC ACID, ANNATTO (FOR COLOR)

Cherry:  Ingredients -
Almondmilk (Filtered Water and Almonds), Fruit Juice Concentrate, Cherries, Rice Starch, Locust Bean Gum, Pectin, Tapioca, Natural Flavor, Citric Acid, 6 Active Cultures.



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.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 19 - 36
StarPine
Monday, February 6, 2012, 6:03pm Report to Moderator Report to Moderator
Guest User
I just emailed the company to find out what the citric acid is derived from. Keep you all posted.
Logged
E-mail E-mail Reply: 20 - 36
StarPine
Tuesday, February 7, 2012, 12:52am Report to Moderator Report to Moderator
Guest User
I got an answer back about the citric acid:

"Thank you for contacting us about amande almond milk yogurt. We have worked hard to make our products as enjoyable to eat and as nutritious as we possibly can; your feedback is very helpful in this effort.  

Unfortunately, the citric acid used in our amande yogurt is made from corn.  

Again, thank you for taking the time to contact us."


Thank you,

Kathy Miller
Customer Service
Cascade Fresh
customerservice@cascadefresh.com
Phone (206) 363-0991

http://www.cascadefresh.com
http://www.amandeyogurt.com
Logged
E-mail E-mail Reply: 21 - 36
TypeOSecretor
Tuesday, February 7, 2012, 2:34am Report to Moderator Report to Moderator

Autumn: Harvest, success.
Posts: 339
Gender: Female
Location: California
Age: 69
Quoted from cajun
TypeOsecretor,
Could you share where you found Amande yogurt? where in California? I am always looking to try different yogurts. Presently, I am eating Chobani Greek.


I bought it at New Frontiers Natural Marketplace in San Luis Obispo.  They also have a store in Solvang.  In Arizona, they have stores in Flagstaff, Prescott, and Sedona.  I suspect they are similar to Whole Foods stores.
Logged Offline
Private Message Private message Reply: 22 - 36
cajun
Wednesday, February 8, 2012, 4:04am Report to Moderator Report to Moderator

Teacher/Explorer
Ee Dan
Posts: 2,489
Gender: Female
Location: Southern California
Age: 62
ok Thanks Type o!


 Ao  ISFJ   Taster   Rh+  

"God gave us the gift of life. It is up to us to give ourselves the gift of living well." Voltaire
"Whisper words of wisdom. Let it be." Sir Paul McCartney
Logged
Private Message Private message Reply: 23 - 36
TypeOSecretor
Wednesday, February 8, 2012, 2:16pm Report to Moderator Report to Moderator

Autumn: Harvest, success.
Posts: 339
Gender: Female
Location: California
Age: 69
Quoted from Victoria
Looks good (except for all the thickeners and stabilizers).  They say that their natural flavors are only fruit concentrates.  I couldn't find a list for the unflavored variety.


Amande Plain Ingredients:  Almond milk (filtered water and almonds), fruit juice concentrate, rice starch, locust bean gum, pectin, tricalcium phosphate, citric acid, and active cultures.

The active cultures are:  L. acidophilus, L. bulgaricus, L. thermophilus, B. bifidum, L. casei, L. rhamnosus

Amande Vanilla Ingredients:  Almond milk (filtered water and almonds), fruit juice concentrate, rice starch, natural vanilla flavor, tapioca, locust bean gum, pectin, citric acid, and active cultures
Logged Offline
Private Message Private message Reply: 24 - 36
ginnyTN
Wednesday, January 15, 2014, 4:35am Report to Moderator Report to Moderator

76 and still going
Autumn: Harvest, success.
Posts: 442
Gender: Female
Location: mid south USA
I never bought flavored yogurt of any kind. So, comparing one brand to another I am only comparing the plain unflavored kind.  

I bought the Amande plain yogurt one time through my food buying club.   I am a super taster.  That may make a difference.......but it was one of the worst tasting things I've ever had.  No way could I eat the stuff!

Fortunately I have a friend who thought it tasted fine so I gave it to her.  

I switched to organic goat yogurt which was great UNTIL I did this latest SWAMI Xpress which says I can't have goat milk and also says I can't have yogurt.  

Might try making my own almond yogurt now because I "think" if it is homemade from the almond milk which is fine for me on my Swami list.......and if it contains only the almond milk plus probiotic plus a little tapioca flour (also allowed for me) it might turn out and I could have yogurt again.  I would be SOooo happy!  


6 years on ER BTD, went from sick and dying to healthier And 30 pounds slimmer.  

Dec 2013: Started Swami Xpress - I'm 48% Explorer with hybridized Explorer/BTD list. A new adventure for this old lady!  -- LOST 5 more pounds on SWAMI! 
Logged Offline
Private Message Private message Reply: 25 - 36
Jane
Wednesday, January 15, 2014, 3:57pm Report to Moderator Report to Moderator

Kyosha Nim
Posts: 3,667
Gender: Female
Location: Metrowest Boston, MA
Age: 70
I used to buy it at my local Whole Foods but they don't stock it anymore.  I do buy a goat's milk yogurt which I'm sure is probably an avoid but my tummy likes it and since I have ulcerative colitis I think the beneficial bacteria are good for me.  I take Polyflora and Deflect everyday too.  Guess I should invest in a yogurt maker and start trying to make it myself.
Logged Offline
Private Message Private message Reply: 26 - 36
BluesSinger
Thursday, January 16, 2014, 5:07am Report to Moderator Report to Moderator

Swami Following HUNTER
Ee Dan
Posts: 828
Gender: Female
Location: Grants Pass, OR
Age: 55
Quoted from Drea


And then what? Dance the Hokey Pokey?


I'm sorry but when I read this I cracked up!!!!!!!!!!!!  
Logged Offline
Private Message Private message Reply: 27 - 36
Lin
Thursday, January 16, 2014, 3:45pm Report to Moderator Report to Moderator

A+ Secretor, INFP
Ee Dan
Posts: 829
Gender: Female
Location: Maryland US
Age: 60
BluesSinger....
Me too!
My father who passed away few months ago after years of dementia was still able to remember the Hokey Pokey until the end, so I would sing it and we would dance about...nice memory.
Didn't expect it to be used in line with making yogurt
Lin


Gluten/Casein and Yeast sensitivity.
Logged Offline
Private Message Private message Reply: 28 - 36
Chloe
Thursday, January 16, 2014, 5:05pm Report to Moderator Report to Moderator

42% Teacher Rh+ N1, N1b
Kyosha Nim
Posts: 9,269
Gender: Female
Location: Northeast USA
Age: 71
Quoted from ginnyTN


I bought the Amande plain yogurt one time through my food buying club.   I am a super taster.  That may make a difference.......but it was one of the worst tasting things I've ever had.  No way could I eat the stuff!


I didn't like the Amande yogurt at all. Way too thin and I didn't like any of the flavors....I'm a slight taster so not sure our tasting ability made that much difference in our dislike for this product.  Just thought it wasn't worth ever buying again.  If I'm going to eat yogurt, I want it to be coming from grass fed animals. The thicker, richer and more tangy the yogurt, the better I like it.

Was wondering if it's possible to take silken tofu, combine with a culture and make a fermented
soy food.  Anyone ever try this?



"The happiest people don't have the best of everything.....they know how to make the best of everything!"
Logged
Private Message Private message Reply: 29 - 36
Averno
Thursday, January 16, 2014, 5:17pm Report to Moderator Report to Moderator

Swami Warrior
Kyosha Nim
Posts: 1,106
Gender: Male
Location: Maryland


Anyone try quark? With a little help I believe it tastes similar to yogurt. I don't "eat it" like I would yogurt, but it's a fair substitute in the few recipes I've tried.
Logged
Private Message Private message Reply: 30 - 36
Seraffa
Friday, January 17, 2014, 1:54am Report to Moderator Report to Moderator

Explorer!
Ee Dan
Posts: 2,394
Gender: Female
Location: Houston, TX
Age: 49
Quoted from Lola
make almond milk  add a polyflora!!!


Then incubate.



INFJ/ENFJ wings 3+4, Numerology: 1
Sun Pisc. Moon Capr. ASC Virg. N.Node Gem. S. Node Sagg.

Mortal life is a stay in a vast hospital ward.
(Eastern Orthodoxy +)

Continuous effort - not strength or intelligence - is the key to unlocking our potential. (Churchill)

SWAMI-saved from bulimia!
Logged Offline
Private Message Private message Reply: 31 - 36
Seraffa
Friday, January 17, 2014, 1:56am Report to Moderator Report to Moderator

Explorer!
Ee Dan
Posts: 2,394
Gender: Female
Location: Houston, TX
Age: 49
Quoted from Jane
I used to buy it at my local Whole Foods but they don't stock it anymore.  I do buy a goat's milk yogurt which I'm sure is probably an avoid but my tummy likes it and since I have ulcerative colitis I think the beneficial bacteria are good for me.  I take Polyflora and Deflect everyday too.  Guess I should invest in a yogurt maker and start trying to make it myself.


There's some food dehydrators out there that double as yogurt makers. Consult Ron Popeil first


INFJ/ENFJ wings 3+4, Numerology: 1
Sun Pisc. Moon Capr. ASC Virg. N.Node Gem. S. Node Sagg.

Mortal life is a stay in a vast hospital ward.
(Eastern Orthodoxy +)

Continuous effort - not strength or intelligence - is the key to unlocking our potential. (Churchill)

SWAMI-saved from bulimia!
Logged Offline
Private Message Private message Reply: 32 - 36
Seraffa
Friday, January 17, 2014, 2:00am Report to Moderator Report to Moderator

Explorer!
Ee Dan
Posts: 2,394
Gender: Female
Location: Houston, TX
Age: 49
Quoted from Averno


Anyone try quark? With a little help I believe it tastes similar to yogurt. I don't "eat it" like I would yogurt, but it's a fair substitute in the few recipes I've tried.


I would have to make it at home. I only saw it at some far flung store about 18 miles from here and it's a neutral for me. Creamy things are my downfall.


INFJ/ENFJ wings 3+4, Numerology: 1
Sun Pisc. Moon Capr. ASC Virg. N.Node Gem. S. Node Sagg.

Mortal life is a stay in a vast hospital ward.
(Eastern Orthodoxy +)

Continuous effort - not strength or intelligence - is the key to unlocking our potential. (Churchill)

SWAMI-saved from bulimia!
Logged Offline
Private Message Private message Reply: 33 - 36
ruthiegirl
Friday, January 17, 2014, 2:35am Report to Moderator Report to Moderator

SWAMI O+ Gatherer, Healing from Fibromyalgia
Kyosha Nim
Columnists and Bloggers
Posts: 12,294
Gender: Female
Location: New York
Age: 42
Quoted from Seraffa


Then incubate.



But you're free to do the Hokey Pokey while it's incubating!


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


Logged Offline
Private Message Private message Reply: 34 - 36
Jane
Friday, January 17, 2014, 4:19pm Report to Moderator Report to Moderator

Kyosha Nim
Posts: 3,667
Gender: Female
Location: Metrowest Boston, MA
Age: 70
Ruthie,
Logged Offline
Private Message Private message Reply: 35 - 36
purlgirl
Wednesday, January 22, 2014, 7:36am Report to Moderator Report to Moderator

GT3 Teacher, non-taster
Ee Dan
Posts: 1,034
Gender: Female
Location: Northern CA, USA
Age: 69
Logged Offline
Private Message Private message Reply: 36 - 36
2 Pages 1 2 All Recommend Thread
Print Print Thread

BTD Forums    Diet and Nutrition    SWAMI Xpress  ›  Amande almond milk yogurt...compliant?!

Thread Rating
There is currently no rating for this thread