Hahahaha, a new month started and I didn't notice (as usual!) and I was watching that Aug thread thinking "gee, everybody got so quiet"
DUH!!
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Originally Posted by Icequeen_in_ak  Anybody have experience with making their own yogurt?
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DH got me a yogurt maker for my birthday last year, and I love it (and use it frequently). They are a bit spendy, but I asked for one because I'd tried a couple of times to do it in a glass bowl in the oven (which was how I was told to do it) and it failed miserably and I didn't want to continue to waste the good expensive live culture yogurt that was my starter...
My yogurt maker came with freeze-dried starter, which was really my only option when we lived in the bush (couldn't get live stuff to start with) but now that we live in civilization again I'll make the switch as soon as I run out of starter packets.
With all that said, the crockpot method sounds really good...I would totally try it except I have this beautiful expensive yogurt maker already...I'll bet that it works a lot better than the vague 'put it in your oven on warm' that I was trying to work with though!!!
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Originally Posted by liza-s Yogurt - Anybody tried to make yogurt from something like hemp milk. DS is dairy allergic and I don't like soy milk (plus our ND and MD pediatricians advised us to limit his soy intake because of his dairy allergy). I also can't tolerate nuts (or nut milks). So, I'm left with hemp milk as our preferred "milk." I've heard you can do it, but it never really thickens, unless you add thickening agents.
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I'm told that straining it (though cheesecloth for example) will thicken it...obviously you'll have the runny stuff that runs off, but that could be used in cooking (replace the milk) and the remaining yogurt should be a lot thicker.
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Originally Posted by Icequeen_in_ak Okay... does anyone have a tried and true recipe for sprouted wheat bread?
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No, but I do have a really good one for soaked wheat bread... most of what I've heard about using sprouted wheat for bread involved sprouting the wheat, then drying it (like on a dehydrator), then grinding it into flour, and using the sprouted wheat
flour rather than the actual whole kernals...sounds like a massive hassle to me, in spite of the fact that I know that sprouted wheat is a lot healthier.
Does your recipe use the sprouted wheat
instead of flour? or just in addition to it? I know I've put sprouted wheat in my regular bread (replaced part of the flour but nowhere near all of it) and that has come out quite well. So you might play with something like that... Incidentally, soaking also solves the phytic acid problem (although I don't know about the other dietary effects that were mentioned). I would be happy to share my soaked bread recipe if you want it.
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Originally Posted by Samanthavv I just bought a house in Sterling! I'm super stoked about it all!  MWAHAHA! No more renting for me! |
YAY for somebody else on the peninsula!!
I love how many crunchy people there are in Alaska but I admit I wish I knew a few more of them who lived close to me...
Incidentally, while the decision isn't totally official yet, it is looking like we may well go with a homebirth this time. I visited the homer hospital and it was really nice (especially compared with the one I was at last time--which was the nicest in the area)...but I still just get warm fuzzies when I contemplate home for the birth this time. DH seems warming up to it too, but i'm not sure if he's wholly on board, so I need to keep talking with him to make sure we're on the same page. I'm 30wks this week though, so I don't have a ton of time to make up my mind
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