Posted on 01/28/2016 3:31:41 PM PST by SamAdams76
Of course, and your screen name is one of my favorite foods too.
I also added everybody in the thread before you (just so they know)
They have. Einkorn is one of them.
ping
Hi Sam, Please add me to your ping list, thanks
Ping, please.
Hold for later read.
Thanks Sam-I-Am.
A great Patriot and a terrific brew.
Me three, please. :)
Me three, please, thanks very much.
If you have links to that old stuff that has gone stale, stick the URL into the Wayback Machine at Archive.org
I, too, would like to be on the “healthier lifestyle” ping list. Thanks!
Interesting stuff.
Please add me to the ping list. Thanks!
I hear you, but my total count for the rest of the day was only about 4-6 carbs. My husband wanted some beans in the chili, so we agreed to one small can of black beans in a large stockpot. Chances are very good that I didn’t go over 20 grams of carbs. He’s diabetic, so it’s a constant balancing act, since he loves sweets and starches.
I feel better on a low-carb diet.
I cook everything in olive oil. I think it’s delicious.
Tonight I get to eat grilled rib eye and cheesed spinach. Best and most effective diet EVER...
Started with medshape and merged it with some paleo recipes. I don't have to be overly strict, just make good choices.
Hey, maybe you'll enjoy this - you can incorporate a lot of this stuff into your regiment (check out Mexican chocolate pots):
Me too. I have highs and lows on carbs. Bloating, hunger, dizziness... it’s bad.
Arabs have been doing this for centuries but have never been given credit as their culture is not as chic as using the word "Greek." Arabs have "labneh," a thick yogurt made by adding a little salt to plain yogurt and letting it strain overnight in tightly woven linen which essentially does the same thing as straining as previously noted. Labneh is also called "kefir cheese," a term in my opinion which is incorrect as kefir is another subject, The labneh can also be made into a beautiful cheese called "shanklish," endemic to Tartous, a city on the Mediterranean coast of Syria.
So how do you make "Greek yogurt?" Simple, buy some plain yogurt without added pectin, an additive used to stabilize yogurt to prevent it from separating into whey and solids during shipping, let it sit in the fridge for a week to 10 days without use, open it up and you will see the whey has separated at the top and the rest solidify at the bottom. Voila!--"Greek yogurt." Or, you can make it by straining it trough cheesecloth which is a pain the butt. Or, lastly, make some labneh by adding a little salt and straining overnight. Enjoy on a little flat bread with a dab of extra virgin olive oil on top. Vundabar!!!
"Greek yogurt" is actually a misnomer. It is no more different in production than any yogurt. Yogurt is milk boiled and inoculated with two species of bacteria, Lactobacillus bulgaricus, and Strepotococus thermophilus, all other added varieties are superfluous. The milk, either whole or non-fat (the fat content is also superfluous as the bacteria feed on the sugar --carbohydrate-- in the milk) is heated to just before its boiling point, allowed to rest to around 110 degrees Fahrenheit, then a culture of the previous two bacteria at room temperature are added, mixed, and the mixture is allowed to rest at this temperature for at least six hours but most often overnight when made at home. Greek yogurt is simply a thickened yogurt, one made by straining the yogurt to remove the whey, then packaged.
Arabs have been doing this for centuries but have never been given credit as their culture is not as chic as using the word "Greek." Arabs have "labneh,' a thick yogurt made by adding a little salt to plain yogurt and letting it strain overnight in tightly woven linen which essentially does the same thing as straining as previously noted. Labneh is also called 'kefir cheese,"†a term in my opinion which is incorrect as kefir is another subject, The labneh can also be made into a beautiful cheese called 'shanklish," endemic to Tartous, a city on the Mediterranean coast of Syria.
So how do you make "Greek yogurt?" Simple, buy some plain yogurt without added pectin, an additive used to stabilize yogurt to prevent it from separating into whey and solids during shipping, let it sit in the fridge for a week to 10 days without use, open it up and you will see the whey has separated at the top and the rest solidify at the bottom. Voila! --"Greek yogurt." Or, you can make it by straining it trough cheesecloth which is a pain the butt. Or, lastly, make some labneh by adding a little salt and straining. Enjoy on a little flat bread with a dab of extra virgin olive oil on top. Vundabar!!!
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