misty
Junior Member
Posts: 120
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Post by misty on Dec 28, 2012 20:30:38 GMT -5
As you can see I am very new (just finished reading book) and have some (a LOT) of questions.
We make our own yogurt from raw organic cows milk that we are blessed to have delivered to our home every Saturday! The starter was from a high quality Greek yogurt, will this be fine as my yogurt?
Also, cheese.. I like to put a sprinkle of cheese on my salads. Again we use raw cheddar from Azure standard (brunkow brand) is this ok on all my salads? Thanks Misty
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family
Junior Member
Posts: 130
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Post by family on Dec 29, 2012 1:15:06 GMT -5
i've started making my yogurt (from our cow) after skimming the cream so it will be good for E meals. and use the cream for S meals. from my understanding whole milk yogurt is too carb dense for S and too fat dense for E. the difference in kefir is that it is further fermented, resulting in less carbohydrates because the grains feed on the lactose/milk sugar. cheddar cheese is fine on S salads because of the fat content, skim cheeses like parm and mozz would do well on E salads (unless your only fat on the salad is the cheese, then it could go on E as your tsp of fat). feel free to correct me if i'm wrong, i'm learning this as i go! A note about "raw" cheeses for those interested: brunkow says it's raw, but it only starts with raw milk and then is further heated so the end product is no longer raw. bummer, huh. i corresponded with brunkow to get that info and was bummed when i learned that what i had been buying for a year wasn't really raw. argh! the really raw cheese from azure is lifeline cheese, lifeline raw cheddar (careful, they have two types of cheddar, one raw the other not). most cheeses labeled raw are not, european cheeses are most common in labeling raw milk. they just start with raw milk rather than pasteurized and therefore can call themselves raw milk cheeses. mozzerellas, romanos and parmesans are high heat cheeses therefore it's not possible to have them as raw cheeses. cheddars, goudas, feta, chevre are the ones most often found as raw because they are a lower temperature cheese. most often you'll know when a cheese is really raw because they will state that they do not heat past 100 degrees. keeping cheese raw is the passion of truly raw artisan cheesemaker so they pull out no stops in selling their product are truely raw. if you want a good raw source for cheese, we order our cheese 40lbs at a time (as a group for wholesale pricing and free shipping) from: www.farmsteadfresh.com/buy-raw-milk-cheese-online-store.html
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misty
Junior Member
Posts: 120
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Post by misty on Dec 29, 2012 8:03:11 GMT -5
Emily - thanks for the information I am so sad to know that it was not really raw. But oh well I guess you live and learn. Glad I asked.
in a nut shell: Skim creme for E meals Leave creme for S meals
Cheese ok on S salads
You mentioned Kefir which I have also. Can I use it in a smoothie? Then would that be a E or S smoothie?
Hey Ladies, could you just come and give me a personal consultation? LOL
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Post by Pearl on Dec 29, 2012 9:46:33 GMT -5
Misty, you can make your own yogurt for S and E purposes but it must be strained to work for both. Once you strain it, then it turns into Greek yogurt. The carbs are in the whey water so once that is drained off, you have a more low carb yogurt.
If you want to skim off the cream to use for S purposes then make yogurt out of what's left, that would be E yes if it is not strained, but then if you strain that yogurt, you take away a lot more carbs so you can then use it for both S and E. I hope I'm making sense. You can strain it through cheese cloth or Serene's idea of paint mesh which she talks about in the book.
Cheddar cheese is fine on S salads, but try not to overdo cheese. Sometimes indulge, sometimes use only a little for flavor. Cheese is calorie dense if you pile it on in every S meal, your body may rebel, use it but don't abuse it. We share about even changing up fats like this in the last chapter of the book FAQ's.
You're doing great and will get the hang of all this before too long.
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misty
Junior Member
Posts: 120
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Post by misty on Dec 29, 2012 14:12:28 GMT -5
Sorry a bit confused still - Skim the creme you are saying to use for E meals and then use the cream for say my coffee. Then if I don't skim the cream it''s for S meals, correct? If I skim it AND strain it then it's good for E or S meals, yes?
Talking about whey. Is there ever a good time to use it? I just started getting it from Beyond Organic (the Suero Gold) and it's been a life saver anytime someone starts to get the sniffles, tummy issues, all the probiotics do there thing and they are feeling better in no time. So when or can I drink this?
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Post by Pearl on Dec 29, 2012 14:24:25 GMT -5
I would use the whey in small amounts for medicinal value but never combined with an S meal - too carby. So for yogurt, yes if you skim the cream for your coffee you can then use your unstrained yogurt for E. If you don't skim the cream you have yogurt with more fat but you can't even use it for S unless you get rid of those carbs. Full fat, unstrained yogurt is more of a crossover. If you do strain that full fat yogurt it will be suitable for S only.
Yes, if you strain the skimmed yogurt you can use it for S and E.
I hope I am not confusing you further.
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kim
New Member
Posts: 15
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Post by kim on Dec 29, 2012 15:37:12 GMT -5
Whole, full fat milk is too high in carbs for an S meal. In general whole milk is not weight loss friendly on this plan. Skim the cream off the milk to make yogurt. Hang it in cheesecloth to make it thicker if it gets too runny without the cream (mine does). THEN use the straight cream as part of an S meal or coffee. But for weight loss skip whole milk.
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misty
Junior Member
Posts: 120
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Post by misty on Dec 29, 2012 20:59:54 GMT -5
Got it really my best bet is to skim and stain then I can just use the same stuff for either meal options. Thanks
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Post by Pearl on Dec 29, 2012 21:01:36 GMT -5
Yep
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Post by mamatoto on Jan 5, 2013 3:55:06 GMT -5
Small amounts of skim mozzarella are listed as lean dairy options for E meals. But I have only ever seen "part skim" mozzarella. I usually buy mine through Azure and, depending on the brand, it has either 5 or 6 grams of fat in 1 ounce. Would that still work for an E meal? If not, any ideas as to where could I find skim mozzarella? I prefer to buy organic dairy.
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Post by Pearl on Jan 5, 2013 7:36:30 GMT -5
Part skim is fine mamatoto. You don't have to use a full ounce, maybe 1/2-3/4 - sort of mean that by " a little".
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Post by mamatoto on Jan 5, 2013 22:42:14 GMT -5
Oh good! Thanks!
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