Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Rice Milk Yogurt

Kasey'sMom

Recommended Posts

Kasey'sMom Enthusiast
Kasey'sMom
Posted

I used to make cows milk yogurt but now my family is CF/DF & Soy Free. I was wondering if anyone has tried to make rice milk yogurt?

Thanks :)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


elisabet Contributor
elisabet
Posted
I used to make cows milk yogurt but now my family is CF/DF & Soy Free. I was wondering if anyone has tried to make rice milk yogurt?

Thanks :)

I don t know how?may be we can use probiotic and home made rice milk?

I have a lot of time both today and tomorrow.is there any reciepe that I can use ,making some experiments? thanks

Kasey'sMom Enthusiast
Kasey'sMom
Posted
  • Author

I searched some and found a recipe using soy milk for yogurt but I haven't been able to find a recipe for rice yogurt.

I got a case of plain rice milk from Lundburg yesterday and I thought I might try it as well. I have some probiotic from UAS labs that I've confirmed to me dairy & casein free. I thought I might try that as a starter. :)

This is how I made yogurt from cows milk:

Scald milk to 180-185 degrees F. The milk will almost boil and kill the bacteria. I used a candy thermometer to check the temperature.

I cool the milk to incubation temperature / about 112 degrees F. ( Stay within 105-110) I make a cold water bath in my sink and stir the milk to help it cool. I keep the thermomter in the milk.

Add the yogurt starter. I awalys let the starter warm up slightly to prevent the temp. of my milk to drop to low.

Pour the milk into containers that have been sterilized. I have a Salton yogurt maker from the 70's that my mom gave me, I love using it!! You can use individual custard cups, Pyrex bowls, mason jars etc. Also it's a good idea to pre-warm your jars to help hold the proper temp.

Keep the temp. warm during incubation, 105-112 degrees F is perfect. You can use an oven, electric skillet with a water bath etc.

Allow the yogurt to incubate for 4 to 12 hours .

Please let me know if you decided to try this. I'm kind of excited after typing the post!! :D

elisabet Contributor
elisabet
Posted

I am going to try this,I will lett you know.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Cat M
      - Cat M replied to Cat M's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Weakly positive DGP IgA

      I ate two pieces of toast each morning for three weeks prior to testing. The rest of the day I ate whatever. I am going to increase the gluten for four weeks and ask my doc to retest. I did read that false positives are possible, so I think it’s reasonable to retest. But I am very new to this, so not feeling confident.
    2. trents
      - trents replied to Cat M's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Weakly positive DGP IgA

      Welcome to celiac.com, @Cat M! Were you consuming generous amounts of gluten for a significant period of time (weeks/months) before the blood draw and test results you posted? I ask because you say you would like to be retested after consuming gluten for a few weeks. Current guidelines for the gluten challenge call for the daily consumption of at least...
    3. Wamedh Taj-Aldeen
      - Wamedh Taj-Aldeen posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      0

      Positive TTG antibody and negative EMA antibody

      I recently reviewed a patient with a positive tissue transglutaminase (tTG) antibody but negative endomysial antibodies (EMA). The patient is asymptomatic, and duodenal biopsies—taken while on a normal gluten-containing diet—were reported as normal. Given the discordant serology and absence of histological changes, I understand that the probability of ...
    4. Cat M
      - Cat M posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Weakly positive DGP IgA

      TTG IgA <2 Ttg IgG 3 DGP IgG 4 Total IgA was not performed. My GP thinks I am gluten sensitive and do not have celiac. I would like to consume gluten for a few weeks and retest, or consult a gastroenterologist now. I am symptomatic, which is why we tested. I do have the HLA DQ2. Is it possible this is a false positive? What would cause...
    5. trents
      - trents replied to LynnM's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Is "Shield" skincare products gluten-free?

      @LynnM, when you say, "today, his numbers were high", what numbers do you refer to? Are you speaking of celiac antibody scores? Can you be more specific and can you post the test names, the numbers and the reference ranges for the tests? So, I am understanding you to say that topical exposure to gluten doesn't cause him GI reactions but ingestion of...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,563
    • Most Online (within 30 mins)
      7,748
    Judi Ronan
    Newest Member
    Judi Ronan
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Cat M
      Weakly positive DGP IgA

      By Cat M · Posted

      I ate two pieces of toast each morning for three weeks prior to testing. The rest of the day I ate whatever. I am going to increase the gluten for four weeks and ask my doc to retest. I did read that false positives are possible, so I think it’s reasonable to retest. But I am very new to this, so not feeling confident.
    • trents
      Weakly positive DGP IgA

      By trents · Posted

      Welcome to celiac.com, @Cat M! Were you consuming generous amounts of gluten for a significant period of time (weeks/months) before the blood draw and test results you posted? I ask because you say you would like to be retested after consuming gluten for a few weeks. Current guidelines for the gluten challenge call for the daily consumption of at least 10g of gluten (the amount found in about 4-6 slices of wheat bread) for at least 2 weeks. But I would go for longer than that to be sure, say 4 weeks. Testing is invalid when people have been gluten free or even skimping on it.
    • Wamedh Taj-Aldeen
      Positive TTG antibody and negative EMA antibody

      By Wamedh Taj-Aldeen · Posted

      I recently reviewed a patient with a positive tissue transglutaminase (tTG) antibody but negative endomysial antibodies (EMA). The patient is asymptomatic, and duodenal biopsies—taken while on a normal gluten-containing diet—were reported as normal. Given the discordant serology and absence of histological changes, I understand that the probability of coeliac disease is low. However, I would appreciate your guidance on the following: Is routine follow-up required in such a case? What is the risk of progression to overt coeliac disease in the future? Would HLA DQ2/DQ8 typing be useful here to help guide long-term management or exclude the diagnosis confidently? I would be grateful for your thoughts.
    • Cat M
      Weakly positive DGP IgA

      By Cat M · Posted

      TTG IgA <2 Ttg IgG 3 DGP IgG 4 Total IgA was not performed. My GP thinks I am gluten sensitive and do not have celiac. I would like to consume gluten for a few weeks and retest, or consult a gastroenterologist now. I am symptomatic, which is why we tested. I do have the HLA DQ2. Is it possible this is a false positive? What would cause that?
    • trents
      Is "Shield" skincare products gluten-free?

      By trents · Posted

      @LynnM, when you say, "today, his numbers were high", what numbers do you refer to? Are you speaking of celiac antibody scores? Can you be more specific and can you post the test names, the numbers and the reference ranges for the tests? So, I am understanding you to say that topical exposure to gluten doesn't cause him GI reactions but ingestion of gluten does but at the same time you are attributing the "high numbers" to the topical exposure?
×
×
  • Create New...