Littleone wrote: Is there any safe vanilla extract that we can use for baking the coconut muffins? And, are we supposed to completely stay away from any kind of milk even organic? I don’t drink milk but just curious about adding it to a recipe.
I bought a Bulgarian yogurt by White Mountain that has no artificial hormones, non-fat probiotic (up to 90 billion CFU per serving). Ingredients are: Grade A pasteurized non-fat milk and live cultures (L. Acidophilus, L. Bulgaricus, S. Thermophilus, B. Bifidum) Label also reads no thickeners, stabilizers or added sugars and stores in a glass jar. I want to make sure it’s safe to eat.
I couldn’t find a list of the ingredients for the yogurt you mentioned, but based on what you wrote, it seems fine.
Fage organic Greek yogurt is an excellent brand, and it’s probably cheaper than the one you mentioned.
You can drink coconut milk, but definitely try it as a test food first. A lot of people can drink almond milk, the type with no sugar added, again, a test food item.
To avoid the alcohol used to extract the vanilla for liquid extracts, you can purchase the actual vanilla beans and use these. McCormick’s has a good one called “Madagascar Vanilla Beans” which is the pure vanilla. The beans are normally between 3 and 5 inches long, sometimes longer. On the average, 1 inch of the bean will equal 1 teaspoon of vanilla flavoring. You can cut the bean into any length in order to obtain the correct measurement of vanilla. To remove the tiny vanilla beans, slice the bean down the side with a sharp knife, open the bean, and just scrape the seeds out into your mixture with the knife, you can then add the empty bean if you wish to. Infuse for about ten minutes and then remove the vanilla bean at the end when time is up, the small black seeds will remain in the mixture. When you open the little jar, you’ll know that it’s the real thing, the aroma is simply delicious.