The winner of the $5 challenge is: me. I stayed on my Ketogenic diet today. Roop-roop.
I am feeling a bit surly, melancholic and bellicose, so rather than bring everybody down, i'll just post a few things:
One, as Stephen points out: Being fat sucks because people suck.
I ate today:
Breakfast: 1 and 1/2 cups lentils
Lunch: 1 egg cooked in butter and a bowl of buttered vegetables
Dinner: 3/4 a lbs of chicken cooked in butter
Totals: 72 grams fat, 79 grams carbs, and 78 grams protein. Dietary Fiber soemwhare around 33 grams. 1444 calories.
Hardly seems Ketogenic. Just seems like I ate very little today.
Rode my bike leisurely for an hour.
The space bears sob...
ReplyDeleteI made yogurt today and thought of you. It's super easy and according to the internet is not too bad for sugar load (a lot better than straight milk). Will give you some good calories that you'll be able to use... There have been some good studies on yogurt/dairy as a positive effect on weight loss.
ReplyDeleteStep 1: Buy 1 gallon of whole fat milk (if you want thick yogurt) and 1 quart of plain yogurt--store brand is fine, just make sure there is no added sugars to it and that it claims to have live cultures.
Step 2: Boil the whole gallon of milk in a large pot. Your goal here is to scald the milk/bring it to 160degrees or so. While the milk is getting to boiling, allow the store bought yogurt to sit on the counter in a large bowl
Step 3: Turn off the stove. Mix some of the really hot milk into the yogurt. When the milk in the pot is no longer boiling (between 120-160 degrees give or take a few), stir in the yogurt slurry. If the milk is colder, it will just take longer. If hotter, it will kill the culture and you'll just have warm milk.
Step 4: Cover and place somewhere where it won't be bumped and will keep a decently stable temperature (I like to stick it in my oven).
Check back in 4+hours and if it is no longer really runny like milk, you have yogurt. Store in the fridge after it is "cultured".
Today I did only 1/2 gallon or so and mixed it directly in my pint jars putting about 2 Tablespoons of yogurt in each jar and filling with milk (first putting some milk in, closing it and shaking to get the bacteria mixed in). Because my milk was closer to 160, the yogurt occurred in about 3.5 hrs. When I cool it down to under 130, it takes closer to 24hrs.
Forgot to say: 1 gallon milk=1 gallon yogurt. So, you get the first gallon of yogurt for the cost of 1 gallon milk+1 quart yogurt. The subsequent gallons of yogurt only cost the gallon of milk (because you already have made the starter).
ReplyDeleteSo, today I made a 1/2 gallon of yogurt for about $3 (milk was on sale and I had to buy yogurt starter).
Links for what to do with whey if you decide to strain your yogurt or make paneer.
ReplyDeletehttp://ajunkyard.wordpress.com/2010/01/27/how-to-make-a-homemade-whey-protein-shake/
http://www.wisegeek.com/what-is-whey.htm
http://anhourinthekitchen.com/category/things-to-do-with-whey/
This website includes a lot of recipes that involves whey including kimchee and mayo.
There are tons of things to do with whey, yogurt, and milk in general. It's a basic building block :-)
One more about how lacto-fermentation can make non-diabetic friendly things more friendly:
ReplyDeletehttp://www.lowcarbfriends.com/bbs/main-lowcarb-lobby/378115-what-do-whey-lacto-fermentation.html