07-15-2009, 09:06 PM | #331 |
UNDER CONDITIONAL MITIGATION
Join Date: Mar 2004
Location: Austin, TX
Posts: 20,012
|
It means if we want to, we can put together the medical evidence (assuming the mitochondrial disorder is confirmed) and join the 5,000+ other pending mitochondrial cases on the Vaccine Court's docket. I'm not going to hold my breath on getting to the front of the line though.
|
07-15-2009, 09:11 PM | #332 |
still says videotape
Join Date: Feb 2001
Posts: 26,813
|
Is a class action inappropriate because of the level of documentation needed?
__________________
If you would only recognize that life is hard, things would be so much easier for you. - Louis D. Brandeis |
07-15-2009, 09:21 PM | #333 | |
Come on, cat.
Join Date: Nov 2003
Location: general vicinity of Philadelphia area
Posts: 7,013
|
Quote:
__________________
Crying won't help you, praying won't do you no good. |
|
07-15-2009, 09:43 PM | #334 |
I hear them call the tide
Join Date: Dec 2005
Location: Perpetual Chaos
Posts: 30,852
|
Oh bollocks, fobble, that's and extra kick in the knackers, so to speak. You sure do have your work cut out for you. You're doing splendidly so far, though, those are two lucky kids.
__________________
The most difficult thing is the decision to act, the rest is merely tenacity Amelia Earhart |
07-15-2009, 10:36 PM | #335 | ||
UNDER CONDITIONAL MITIGATION
Join Date: Mar 2004
Location: Austin, TX
Posts: 20,012
|
Quote:
Quote:
|
||
07-15-2009, 11:06 PM | #336 | |
UNDER CONDITIONAL MITIGATION
Join Date: Mar 2004
Location: Austin, TX
Posts: 20,012
|
Quote:
|
|
07-16-2009, 01:37 AM | #337 |
The future is unwritten
Join Date: Oct 2002
Posts: 71,105
|
You can make yogurt from almond milk? How much is a yogurt machine?
__________________
The descent of man ~ Nixon, Friedman, Reagan, Trump. |
07-16-2009, 08:01 AM | #338 |
UNDER CONDITIONAL MITIGATION
Join Date: Mar 2004
Location: Austin, TX
Posts: 20,012
|
My understanding is you can make "yogurt" out of any liquid that can be thickened and has a decent sugar content to feed the starter bacteria. Yogurt makers are about $40 to $60 bucks depending on the brand, but the real work is getting the containers completely sterilized before you start so you don't grow nasty bacteria alongside it. I know Griff's wife makes goat yogurt from their goats, maybe she would have some pointers.
|
07-17-2009, 09:42 AM | #339 |
Resident President
Join Date: Apr 2003
Posts: 81
|
Hi Clod, The yogurt recipe I have for goat milk yogurt is a vanilla yogurt with sugar and vanilla so it tastes yummy. It also has non-fat dry milk to help it get thick. You can probably skip this part if you don't mind it a little runny. We don't know how well the almond milk will set anyway.
I don't know if there's a milk-free starter. I just use store-bought cow's milk yogurt. It only takes about 2 tsp of starter for a gallon of yogurt so it's not much dairy. Or, assuming you get a successful batch of non-dairy yogurt, you can use a little of the first batch to start the second batch and that will be virtually dairy-free. As far as cleaning the jars goes, I probably don't do as well as I should but it wouldn't take much to do better. I clean the jars with hot, soapy water then pour in boiling water (while they're still hot so they don't crack) then pour it out using a canning grabber so you don't burn your fingers. To improve on that, put them in a stock pot of water and boil for 10 miinutes or so just before putting in the yogurt mix and sealing. To grow the culture, I fill a canning pot with 90 degree water and put the sealed jars in. (The yogurt recipe has you heat up the yogurt mixture to something like 120 so the contents will be close to 90 degrees by this point). Then put it in the oven with the light on and the door propped open a little. It's a little tricky to find the right environment to keep the temp close to 90 degrees (I think 90 is the right number). That's where the yogurt makers earn their keep. The recipe says it takes 4 - 6 hours but mine seems to take 8 - 12 hours to set up. It will set up a little more after it cools off in the fridge too. Now, if we've already decided that it probably won't get thick, I'm not sure how to tell when it's done. It'll probably get a slimy texture like, um, runny yogurt. And taste a little tangy. I don't have the recipe with me but if you want, I can post it when I get home. It's probably similar to most yogurt recipes. Let me know how it goes. |
07-17-2009, 09:53 AM | #340 |
Resident President
Join Date: Apr 2003
Posts: 81
|
I just found this on another site: (Is it our Shawnee?)
"THANKS to Nancy LC on another Board , a recipe is available the following are her words of wisdom: Non-dairy yogurt Recipe Ok, I gotta post this because I'm getting asked how to make this in several forums and I keep repeating the instructions. Instead, I can link to this! I have a Salton Yogurt maker that makes 1 quart of yogurt, so this recipe fits that yogurt maker nicely. Here's the steps one takes for making anything into "yogurt". 1) Kill the bad bacteria in your starting medium (milk, coconut milk, whatever). For non-milk products you can usually just boil it. 2) Add gelatin or pectin if you want it to get a yogurt like consistency, otherwise, if it isn't milk, it'll have more of a kefir like consistency. A thick liquid. 3) Add your bacteria food (something with sugars in it, like 1Tbl honey, pureed pineaple or banana). Mix well. 4) Cool to 90-100 degrees. 5) Add culture and incubate for 4-24 hours. 6) Pour into a clean container and refrigerate until it sets up. ================================================ __________________ ~Shawnee MAINTAINER since Aug. '01 " |
07-18-2009, 03:53 PM | #341 |
UNDER CONDITIONAL MITIGATION
Join Date: Mar 2004
Location: Austin, TX
Posts: 20,012
|
Thanks, Pete. I suspect the almond milk will set pretty well, because it gets thick in the container unless you regularly shake it up. I'll have to look into the best starter culture to use--maybe I can just open up one of our current probiotic pills and dump it straight in? I have found that almond milk gets kind of brownish-grayish when you cook it, so I may end up using hemp milk or Dari-Free (powdered potato milk) instead to keep it from being so darn unattractive.
In other news, I am mailing the following letter to our pediatrician today: |
07-18-2009, 03:56 PM | #342 | |
UNDER CONDITIONAL MITIGATION
Join Date: Mar 2004
Location: Austin, TX
Posts: 20,012
|
Quote:
|
|
07-18-2009, 03:59 PM | #343 | |
UNDER CONDITIONAL MITIGATION
Join Date: Mar 2004
Location: Austin, TX
Posts: 20,012
|
Quote:
|
|
07-18-2009, 05:40 PM | #344 |
Touring the facilities
Join Date: Nov 2002
Location: The plains of Colorado
Posts: 3,476
|
You amaze me, Clod.
|
07-18-2009, 08:58 PM | #345 |
Snowflake
Join Date: Mar 2006
Location: Dystopia
Posts: 13,136
|
Jesus Christ! Wow.
__________________
****************** There's a level of facility that everyone needs to accomplish, and from there it's a matter of deciding for yourself how important ultra-facility is to your expression. ... I found, like Joseph Campbell said, if you just follow whatever gives you a little joy or excitement or awe, then you're on the right track. . . . . . . . . . . . . . . . . . . . . . . . . . . Terry Bozzio |
Tags |
autism, food intolerance |
Currently Active Users Viewing This Thread: 11 (0 members and 11 guests) | |
|
|