Good choices. I don't have the TFA Dark Chocolate but I do have the VT version and its spot on for dark chocolate.
I'm going to try for another mix tomorrow and trying another sft but no promises. I do kinda want to get the Marmalade Gin and Tomic mixed so maybe.
Well, my Fizzy Iced Fruit Bowl is a good mix but unfortunately, it is a bit too sweet for me. I had counted on the Cranberry SC to keep the sweet level down and I'm rather disappointed it didn't do so. I have intentions of doing another mix with a different set of fruits.
Any "health" food stores near by? Maybe they'd carry it?
I fell off the wagon trying sft. I did good for about a week. I’ve still got a bunch to go through.
I got this yesterday Amazon.com: ArtBin Removable Clear Art Craft Storage Container Box Super Satchel Double Deep...: Arts, Crafts & Sewing
Even though I checked out the dimensions I was still surprised at how much room in this case. It's also tall enough to hold my 250ml bottles of nic base. My too tall bottles look small in it...LOL. The possibilities are endless...........it will hold a lot of "stuff"
Even though I checked out the dimensions I was still surprised at how much room in this case. It's also tall enough to hold my 250ml bottles of nic base. My too tall bottles look small in it...LOL. The possibilities are endless...........it will hold a lot of "stuff"
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I use to vape a juice called BBM by Skipfish. It's a bourbon brown sugar milkshake flavor that I thoroughly enjoyed at the time. I've been trying to replicate it and I am happy to say @FranC milkshake base seems to be the missing element that I was looking for. It is hitting all the right notes.
Like always, it's been steeped a month.
INW Biscuit 1%
TPA Brown Sugar 1.5%
TPA Kentucky Bourbon 3%
CAP Sugar Cookie 1%
LB VBIC 4%
I used CAP Sugar Cookies V1, so I am not real sure how it would be with V2. I did try it at the 2 week mark and was unimpressed. I think a good 4 week steep does this flavor righteous. The brown sugar may seem like a lot but it really is a key component in the finished result.
Like always, it's been steeped a month.
INW Biscuit 1%
TPA Brown Sugar 1.5%
TPA Kentucky Bourbon 3%
CAP Sugar Cookie 1%
LB VBIC 4%
I used CAP Sugar Cookies V1, so I am not real sure how it would be with V2. I did try it at the 2 week mark and was unimpressed. I think a good 4 week steep does this flavor righteous. The brown sugar may seem like a lot but it really is a key component in the finished result.
Trying my Caribbean Breeze. This has 3% for the Cranberry SC and if it gets too sweet then I'm going back to using my FLV Cranberry.
I think the premise is that not only is most/all of the lactose gone, but the concentration of active cultures is also far greater than in typical yogurt. My gut bacteria is all out of whack, due to my disease, so I need far more of them and in the right combinations. Most yogurts contain a bacteria that I shouldn't have.
@NolaMel , I only had 1% milk on hand, so it wasn't very creamy; I'm used to a Greek-yogurt consistency. Next time, I'll use whole milk and I might try using a larger bowl (instead of the individual glass jars that the machine came with) and then strain it for Greek yogurt/cream cheese. I suspect I'll get better at it, after a few tries.
Well, who knew! My SCD book didn't offer a recipe to make that myself, so I now I have to wonder why, if it's that simple? I have recipes in there on how to make the yogurt, greek yogurt, cream fresh, cream cheese, etc. using homemade nut milks or regular milk, however the book makes it seem like the dry curd cottage cheese needs to be purchased, instead of made. Hmm...
Probably, there are a couple of suggested resources in the book, however, I haven't seen it in any of my usual grocery stores. I hate having to go to so many different stores to get specialty items... But if it keeps me off of the biologics, so be it.
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I just thought I'd share this, because it's not every day we pull our boat out of the water. Here is our behemoth of a trap net boat, the largest on the great lakes. 50 ft long, and weighs dry 26k lbs
I'll be curious to hear whether your yogurt separates after such a long fermentation. When mine did, the resulting curds were lovely, but it definitely was a different beast from regular yogurt.
Paneer isn't quite the same as cottage cheese, but I think you'll find it a good substitute. It certainly subs well for farmer's cheese. And you can press it and fry it, too!
Do you eat kimchi? It's great for gut bacteria.
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