Comments on: Soaking Methods for the Dairy Intolerant

By: food allergy

food allergy — Sun, 30 Oct 2011 05:28:41 +0000

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By: Susie

Susie — Sat, 05 Mar 2011 02:55:51 +0000

I know this is an old post but I would like to comment on using white vinegar. Something that has come to my attention last summer is that white vinegar *can* be made from petroleum products instead of grain. If it doesn’t specifically say on the label, I wouldn’t personally trust it in food or food preparation. The only one I know for certain is still not petroleum is Heinz., at least as of the last time I checked the label. Many of the other white vinegar brands available to me locally do not say on the label.

By: Lindsay

Lindsay — Wed, 05 May 2010 13:51:19 +0000

Yes, definitely!

By: brite

brite — Wed, 05 May 2010 01:48:01 +0000

Thanks for this! I’ve been making water kefir (thanks to your recommendation) for a few months now, and my kids are glad to have a juice replacement since I took away all the juice about a year ago. I was wondering if I could use it in place of regular kefir since one of my kids has a dairy allergy. So glad to know there is yet another use for the water kefir. Those grains were one of my best investments yet!

By: DeAnna

DeAnna — Fri, 24 Oct 2008 20:56:51 +0000

Thanks, I haven’t been putting anything in the water to soak my beans, so I’ll have to try the vinegar then.

By: Lindsay

Lindsay — Fri, 24 Oct 2008 20:35:58 +0000

I only personally use vinegar with soaking beans and legumes as mentioned above. You will rinse it before cooking and thus does not impart any strong taste.

By: DeAnna

DeAnna — Fri, 24 Oct 2008 18:17:27 +0000

Does the vinegar leave a really strong taste? You know, like one where a 2 year old and 4 year old are going to smell it and cry that I’m making them eat it.

By: Lindsay

Lindsay — Fri, 24 Oct 2008 15:11:49 +0000

I forgot to mention that you can use apple cider vinegar as well. I personally prefer white vinegar as it is not as strong in flavor.

By: Lindsay

Lindsay — Fri, 24 Oct 2008 15:09:55 +0000

At least a month is the normal recommendation I have heard.

By: Theresa

Theresa — Fri, 24 Oct 2008 06:32:25 +0000

I am extremely lactose intolerant but have tolerated both live culture yogurt and Kefir for baking and use it now instead of buttermilk. This is likely due to the probiotics. I add this because some of your readers may think that because they are lactose intolerant that they have not tried it. Whey and casein are other issues, but it might be worth trying for those who are lactose intolerant.