Search
Search titles only
By:
Search titles only
By:
Home
Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
Search
Search titles only
By:
Search titles only
By:
New posts
Search forums
Menu
Install the app
Install
Reply to Thread
Guest, we'd love to know what you think about the forum! Take the
Diabetes Forum Survey 2024 »
Home
Forums
Off-Topic
General Chat
"What have you eaten" Parallel Chat
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Message
<blockquote data-quote="DJC3" data-source="post: 2485857" data-attributes="member: 468536"><p>I’m interested in your fermentation projects [USER=455169]@shelley262[/USER] I hope both work well. I only ‘cook’ The IP yoghurt for 8.5 hrs as I find it gets a bit too tart for my taste the longer it’s on, but from what you’ve said I guess it could be the different bacteria fermenting at different rates. I just use a dollop of Yeo valley as a starter. I also strain through muslin to remove the lactose containing whey and make it like Greek yoghurt. (I freeze the whey in ice cube trays and give one to Dennis now and then - he loves them, I bet Cooper would too)</p><p>I’m trying to follow Tim Spector’s recommendation about eating 30 different plants a week to improve gut microbiome diversity. It sounded daunting to begin with but as herbs&spices, coffee, tea and dark chocolate are included, it’s turning out to be easier than I thought and it’s making me be more adventurous. If I’m not careful I stick to the same known meals for ease.</p></blockquote><p></p>
[QUOTE="DJC3, post: 2485857, member: 468536"] I’m interested in your fermentation projects [USER=455169]@shelley262[/USER] I hope both work well. I only ‘cook’ The IP yoghurt for 8.5 hrs as I find it gets a bit too tart for my taste the longer it’s on, but from what you’ve said I guess it could be the different bacteria fermenting at different rates. I just use a dollop of Yeo valley as a starter. I also strain through muslin to remove the lactose containing whey and make it like Greek yoghurt. (I freeze the whey in ice cube trays and give one to Dennis now and then - he loves them, I bet Cooper would too) I’m trying to follow Tim Spector’s recommendation about eating 30 different plants a week to improve gut microbiome diversity. It sounded daunting to begin with but as herbs&spices, coffee, tea and dark chocolate are included, it’s turning out to be easier than I thought and it’s making me be more adventurous. If I’m not careful I stick to the same known meals for ease. [/QUOTE]
Verification
Post Reply
Home
Forums
Off-Topic
General Chat
"What have you eaten" Parallel Chat
Top
Bottom
Find support, ask questions and share your experiences. Ad free.
Join the community »
This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies.
Accept
Learn More.…