if i cook with this product, will the cooking kill all the value of the culture -- ie will it kill the enzymes? should i perhaps save this for raw dishes and use the cheaper (non-cultured) version for baking my cookies?
143490
The Indians cook with it and it comes out fine...so do I. But it is best not to use high temps if using it to fry/ saut. I haven't made cookies with it 'cause I'm dieting, but I think they would be delicious.
1339517
Thanks for the information. I have never used raw milk, hence my answer. THis is great info to know, in case I get to a dairy! Thanks.
1015391
NO... These enzymes are excellent. Follow directions, start with no more and no less what it calls for. I started my lab as it was recommended on the bottle. She is 100lbs and I give her a 1 & a 1/4 cups of food in morning and at night. I mix water in and stir good, let it sit for a couple minutes then feed her. I even give to my yellow lab as recommended, excellent for digestion. Just follow the directions. It worked it's magic for my lab with pancreatitis and since giving it to her she has not had a bout with this problem. Of course I have her on a low fat diet, Wellness Core reduced fat no more that 10% fat content is best. GREAT PRODUCT and saved my little girl from flair ups. NO... These enzymes are excellent. Follow directions, start with no more and no less what it calls for. I started my lab as it was recommended on the bottle. She is 100lbs and I give her a 1 & a 1/4 cups of food in morning and at night. I mix water in and stir good, let it sit for a couple minutes then feed her. I even give to my yellow lab as recommended, excellent for digestion. Just follow the directions. It worked it's magic for my lab with pancreatitis and since giving it to her she has not had a bout with this problem. Of course I have her on a low fat diet, Wellness Core reduced fat... » Read More NO... These enzymes are excellent. Follow directions, start with no more and no less what it calls for. I started my lab as it was recommended on the bottle. She is 100lbs and I give her a 1 & a 1/4 cups of food in morning and at night. I mix water in and stir good, let it sit for a couple minutes then feed her. I even give to my yellow lab as recommended, excellent for digestion. Just follow the directions. It worked it's magic for my lab with pancreatitis and since giving it to her she has not had a bout with this problem. Of course I have her on a low fat diet, Wellness Core reduced fat no more that 10% fat content is best. GREAT PRODUCT and saved my little girl from flair ups. « Show Less
1468753
I've used it with raw milk. As far as it turning it to yogurt there was no difference from the skim milk I normally use. As for various enzymes, chemicals and compounds in the yogurt I have absolutely no way of telling. That would be something, someone in a lab or a "super nerd" with a microscope would be able to tell you. I just assume any properties the milk had before it was yogurt were still there but really, "I'm just guessing and assuming".
1973418
I use it in pie crust recipes and scones, among other things. I live in Texas and you need to refrigerate the pie crust or freeze it for 10 mins before baking. Otherwise it just slides down the sides of the pie plate in the first few minutes. I got even better results when I froze it then used pie weights (beans) for a pre-baked crust. The scones showed zero difference with the coconut oil when I froze the mix before adding the milk and blending. What you need to think about is making sure the little bits of coconut oil do not melt too fast.
488135
I would be lying if I told you the manufacturer said it was ok. I imagine some type of heat process was used to make Proden. A quick Google search revealed that seaweed is indeed used in baked goods but some health food dietitians claim it kills the beneficial enzymes. I would experiment and see what happens, the seaweed in Proden works internally so why not?
1896717
I just read Vania's answer and the amount she uses could describe what I do too. I'm sure there is an exact ratio for 2 qts. that would be the most efficient for time heated, but this method has worked well for me. Since you are growing the culture, leaving it in the heat would allow for more time to grow if you thought the texture was not thick enough.
795493
Tom, thank you for your reply. I went to Grazia's website and asked the same question. Hopefully they will email the recipes to me. We'll see. Thanks again.
1625835
I always use my homemade batch as a starter. My first batch I divide up into 3 tablespoon servings into multiple ziplock snack bags that I put in the freezer. The culture will keep when frozen, plus it is your strongest batch. Make another batch with 3 tbl spoons from the 1st batch. Then I eat my yogurt and leave over about 3 tbs for the next batch over and over until one batch seems a little too loose, then go to the freezer and start over. Think of the savings!!!
773619
Not Sure!!! Unless you plan on eating it. I would stay with The product oil Thats Made for it? Common sense is your best Answer.
725608
I've never tried this for cooking. So I don't know about that. I have another type of Himalayan salt that I use for cooking which gives your food a great taste. So I would go that rought instead of this.
2107200
On the bucket it says raw, pure. It dose not say pasteurized which is why it would be heated. I may be warmed to make it pourable but that is not so hot to kill the good enzymes.
2058035
WOW! Sorry, Donna, can't definitively answer that. But since this is the non-toxic food grade I suppose the answer might be "can't hurt, might help." Good luck!
1995130
Absolutely no problem, keep the jar closed and you will be happy with the quality. Keep it in thd fridge, when you serve it, not too much sifup. Have fun
2043892
This yeast does not and will not proof. If u let the dough rise/ferment in the fridge, the dough gets a little bigger. Where it does come "alive" is in the oven. The outside crust gets a bit high, but the center does not. It scared me a bit the first time, but the yeast works. As far as flavor---I didn't k=notice the difference. Was it worth it? American yeast will proof, and if u leave it in the fridge to ferment w/the dough, it will rise.....Any other questions, feel free to ask.....
176206
I prefer it because I can keep it in my freezer and use it straight from the freezer into the recipe without letting it warm to room temperature first (as required by most others) and not have to worry about it not working correctly. That's a lifesaver if you forget, or want to make something on spur of moment. Plus, I've always had better rising from this yeast than other brands.
713753
Baking Not recommended. The heating process would denature or stop the function of most if not all the enzymes. All enzymes function at specific ranges of temperatures so some may? survive but most would have lost their usefulness. Generally 118 degrees is considered the temperature that would denature or kill most enzymes. The is some difference between wet and dry heating allowing higher temperatures but either way there would be damage. Freezing is also not recommended as some enzymes will stop functioning at too low temperatures.