We figured there would be some rough patches after the drugs wear off. The tummy problem could be from the Morphine. Bad stuff with lingering effects. Yogurt, if he can keep it down. Prayers continue for better days ahead.
We figured there would be some rough patches after the drugs wear off. The tummy problem could be from the Morphine. Bad stuff with lingering effects. Yogurt, if he can keep it down. Prayers continue for better days ahead.
I've got a few miles on the odometer (I look back to my 50th H.S. class reunion), and I don't tolerate lactose as well as I did. So when I was traveling in Turkey and didn't know the cuisine nor the lingo, my SIL suggested I try a Turkish yogurt called "ayeron." So I ordered it, took one sip, and said, "Oh! Buttermilk!"As it happens, I helped my grandmother churn butter when I was a kid, and so was introduced to buttermilk positively and always enjoyed it on the occasions when it just happened to be in the refrigerator (my wife, OTOH, grew up on a farm where buttermilk was fed to the pigs, and can't imagine liking the stuff). So I have been drinking buttermilk for about a year, and I have taken to using it when taking pills that are prescribed to be taken on a full stomach. I find that pills that otherwise have a tendency to 'repeat' on me (even when taken just after a meal) cause no trouble if taken with a little buttermilk. So if you have/can acquire a taste for buttermilk . . .
It makes perfect sense to call buttermilk "yogurt," since in fact it is easy to culture the stuff (at least in warm weather). Simply start with (say) a quart of milk, add about a cup of cultured buttermilk to it as a seed, and set it out in the kitchen for around 8 hours. The time isn't at all critical - all that happens if you go long is that it very gradually starts turning to cheese. I tried lower butterfat percentages than the 1.5% stuff that they sell in the store, but I find the 1.5% stuff to be far more palatable than anything less rich. 'Course salt tastes great with it, if your diet allows . . .
Conventional "yogurt," OTOH, needs the temperature to be about 115F +/-5. So that requires a heat source to keep the culture growing (I've used a light bulb) and some attention to keep from killing off the bacteria you're trying to grow.