| Jay |
How do you make it?
Not the little tubs of strawberry types but the stuff that they rave about?
|
|
|
| George Beasley |
"Jay" <spamless@here**.com> wrote in message
news:rW1Ed.6195$mo2.421785@news.xtra.co.nz...
> How do you make it?
> Not the little tubs of strawberry types but the stuff that they rave
about?
>
>
Jay, I have a very good recipe for making yogurt, however it is very
lengthy. The making of it is not lengthy, the info. is.
If your are interested, e-mail me and I will send it to you.
Elly
|
|
|
| Jay |
"George Beasley" <graphiccomposing@earthlink.net> wrote in message
news:r16Ed.1530$C52.767@newsread2.news.atl.earthlink.net...
>
> "Jay" <spamless@here**.com> wrote in message
> news:rW1Ed.6195$mo2.421785@news.xtra.co.nz...
>> How do you make it?
>> Not the little tubs of strawberry types but the stuff that they rave
> about?
>>
>>
> Jay, I have a very good recipe for making yogurt, however it is very
> lengthy. The making of it is not lengthy, the info. is.
> If your are interested, e-mail me and I will send it to you.
> Elly
Thanks George,
Is it overly complex? I like to dabble in the kitchen but my equipment is
fairly average.
If I have to raise 2 calves and strain their produce through silk tea towels
I might be better off buying from the supermarket :)
|
|
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| George Beasley |
"Jay" <spamless@here**.com> wrote in message
news:rW1Ed.6195$mo2.421785@news.xtra.co.nz...
> How do you make it?
> Not the little tubs of strawberry types but the stuff that they rave
about?
>
>
Jay, after some searching, I found a website with the info.
http://muextension.missouri.edu/exp...dnut/gh1183.htm
Enjoy!
Elly
|
|
|
| Jay |
"George Beasley" <graphiccomposing@earthlink.net> wrote in message
news:3b6Ed.1538$C52.368@newsread2.news.atl.earthlink.net...
>
> "Jay" <spamless@here**.com> wrote in message
> news:rW1Ed.6195$mo2.421785@news.xtra.co.nz...
>> How do you make it?
>> Not the little tubs of strawberry types but the stuff that they rave
> about?
>>
>>
> Jay, after some searching, I found a website with the info.
> http://muextension.missouri.edu/exp...dnut/gh1183.htm
>
> Enjoy!
> Elly
thanks!
Not sure I'll be partaking tho.
It opens by saying that it can be made with items found in the kitchen and
then goes on to list items such as:
Double boiler(??)
Candy thermometer
Incubator
You ain't finding them in my kitchen! :)
|
|
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| Hahabogus |
"Jay" <spamless@here**.com> wrote in
news:lG6Ed.6291$mo2.425413@news.xtra.co.nz:
>
> "George Beasley" <graphiccomposing@earthlink.net> wrote in message
> news:3b6Ed.1538$C52.368@newsread2.news.atl.earthlink.net...
> >
> > "Jay" <spamless@here**.com> wrote in message
> > news:rW1Ed.6195$mo2.421785@news.xtra.co.nz...
> >> How do you make it?
> >> Not the little tubs of strawberry types but the stuff that they
> >> rave
> > about?
> >>
> >>
> > Jay, after some searching, I found a website with the info.
> > http://muextension.missouri.edu/exp...dnut/gh1183.htm
> >
> > Enjoy!
> > Elly
>
> thanks!
> Not sure I'll be partaking tho.
> It opens by saying that it can be made with items found in the
> kitchen and then goes on to list items such as:
> Double boiler(??)
> Candy thermometer
> Incubator
>
> You ain't finding them in my kitchen! :)
>
>
>
Double boiler = 2 pots (that can nest) and some water. You heat water in
one pot and the other pot sits in or just above the water.
Incubator = thermos or towell wrapped bowl. Or another means of keeping
the culture warm while it grows.
The thermometer doesn't need to be a candy type, as you shouldn't be
going past boiling. But either way you need a cooking style thermometer a
reasonable quick read thermometer is well under $7.00, and quite handy
for other kitchen duties.
--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
|
|
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| George Beasley |
"Jay" <spamless@here**.com> wrote in message
news:lG6Ed.6291$mo2.425413@news.xtra.co.nz...
>
> "George Beasley" <graphiccomposing@earthlink.net> wrote in message
> news:3b6Ed.1538$C52.368@newsread2.news.atl.earthlink.net...
> >
> > "Jay" <spamless@here**.com> wrote in message
> > news:rW1Ed.6195$mo2.421785@news.xtra.co.nz...
> >> How do you make it?
> >> Not the little tubs of strawberry types but the stuff that they rave
> > about?
> >>
> >>
> > Jay, after some searching, I found a website with the info.
> > http://muextension.missouri.edu/exp...dnut/gh1183.htm
> >
> > Enjoy!
> > Elly
>
> thanks!
> Not sure I'll be partaking tho.
> It opens by saying that it can be made with items found in the kitchen and
> then goes on to list items such as:
> Double boiler(??)
> Candy thermometer
> Incubator
>
> You ain't finding them in my kitchen! :)
>
>
Jay, I will condense the info for you and others when I have the time. In
the next couple of days. It is very easy to make yogurt and well worth it. I
just wanted you to have all the info in case you ran into problems.
Elly
|
|
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| Bob (this one) |
Jay wrote:
> "George Beasley" <graphiccomposing@earthlink.net> wrote in message=20
> news:r16Ed.1530$C52.767@newsread2.news.atl.earthlink.net...
>=20
>>"Jay" <spamless@here**.com> wrote in message
>>news:rW1Ed.6195$mo2.421785@news.xtra.co.nz...
>>
>>>How do you make it?
>>>Not the little tubs of strawberry types but the stuff that they rave
>>>about?
>>
>>>
>>Jay, I have a very good recipe for making yogurt, however it is very
>>lengthy. The making of it is not lengthy, the info. is.
>>If your are interested, e-mail me and I will send it to you.
>>Elly
>=20
>=20
> Thanks George,
> Is it overly complex? I like to dabble in the kitchen but my equipment =
is=20
> fairly average.
> If I have to raise 2 calves and strain their produce through silk tea t=
owels=20
> I might be better off buying from the supermarket :)
Heat any quantity of milk (or any other version of milk or cream) to=20
180=B0, cool to 110=B0, stir in 2 or 3 tablespoons of plain yogurt and=20
keep warm for 24 hours. If you don't have a thermometer (and you=20
should), heat it to the point where a skin develops on top of the=20
milk, stir it back into the milk and let it cool to baby-bottle warm.
Keep the yogurt-milk mixture warm by completely enclosing it in 5 or=20
more layers of cloth and keep it out of drafts. A closed oven is a=20
good place.
Without a thermometer, you're guessing. That's dabbling on the order=20
of campfire cookery. There's a minimum level of equipment needed to=20
really be cooking without expecting it to come out well on sheer=20
wishful thinking. Doing without a thermometer is exactly that.
Pastorio
|
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| Dieter Zakas |
in article KieEd.2062$C52.1193@newsread2.news.atl.earthlink.net, George
Beasley at graphiccomposing@earthlink.net wrote on 1/9/05 13:00:
>
> "Jay" <spamless@here**.com> wrote in message
> news:lG6Ed.6291$mo2.425413@news.xtra.co.nz...
>>
>> "George Beasley" <graphiccomposing@earthlink.net> wrote in message
>> news:3b6Ed.1538$C52.368@newsread2.news.atl.earthlink.net...
>>>
>>> "Jay" <spamless@here**.com> wrote in message
>>> news:rW1Ed.6195$mo2.421785@news.xtra.co.nz...
>>>> How do you make it?
>>>> Not the little tubs of strawberry types but the stuff that they rave
>>> about?
>>>>
>>>>
>>> Jay, after some searching, I found a website with the info.
>>> http://muextension.missouri.edu/exp...dnut/gh1183.htm
>>>
>>> Enjoy!
>>> Elly
>>
>> thanks!
>> Not sure I'll be partaking tho.
>> It opens by saying that it can be made with items found in the kitchen and
>> then goes on to list items such as:
>> Double boiler(??)
>> Candy thermometer
>> Incubator
>>
>> You ain't finding them in my kitchen! :)
>>
>>
> Jay, I will condense the info for you and others when I have the time. In
> the next couple of days. It is very easy to make yogurt and well worth it. I
> just wanted you to have all the info in case you ran into problems.
> Elly
>
>
:::raising hand:::
George, I'd appreciate a copy of that yogurt recipe, too, please.
Dieter Zakas
|
|
|
| Jay |
"George Beasley" <graphiccomposing@earthlink.net> wrote in message
news:KieEd.2062$C52.1193@newsread2.news.atl.earthlink.net...
>
> "Jay" <spamless@here**.com> wrote in message
> news:lG6Ed.6291$mo2.425413@news.xtra.co.nz...
>>
>> "George Beasley" <graphiccomposing@earthlink.net> wrote in message
>> news:3b6Ed.1538$C52.368@newsread2.news.atl.earthlink.net...
>> >
>> > "Jay" <spamless@here**.com> wrote in message
>> > news:rW1Ed.6195$mo2.421785@news.xtra.co.nz...
>> >> How do you make it?
>> >> Not the little tubs of strawberry types but the stuff that they rave
>> > about?
>> >>
>> >>
>> > Jay, after some searching, I found a website with the info.
>> > http://muextension.missouri.edu/exp...dnut/gh1183.htm
>> >
>> > Enjoy!
>> > Elly
>>
>> thanks!
>> Not sure I'll be partaking tho.
>> It opens by saying that it can be made with items found in the kitchen
>> and
>> then goes on to list items such as:
>> Double boiler(??)
>> Candy thermometer
>> Incubator
>>
>> You ain't finding them in my kitchen! :)
>>
>>
> Jay, I will condense the info for you and others when I have the time. In
> the next couple of days. It is very easy to make yogurt and well worth it.
> I
> just wanted you to have all the info in case you ran into problems.
> Elly
Thanks George, that'll be great.
In the meantime I'll get myself a thermometer in readiness.
Cheers
|
|
|
| George Beasley |
"Jay" <spamless@here**.com> wrote in message
news:rW1Ed.6195$mo2.421785@news.xtra.co.nz...
> How do you make it?
> Not the little tubs of strawberry types but the stuff that they rave
about?
>
>
Here is the recipe I promised
Plain Yogurt
1 quart milk, any kind you normally use
1/3 cup nonfat dry milk powder, or more if you like
1/4 cup commercial, unflavored, cultured yogurt. (be sure it has active
culture)
2 to 4 Tbs. sugar or honey
1/2 package (1 tsp.) unflavored gelatin
You also need a thermometer and a wide mouth thermos.
Put the milk in a saucepan, stir in the nonfat dry milk, add sugar or honey.
Sprinkle the gelatin over the milk.
Heat milk to 200 degrees F (95 C), stirring gently. DO NOT BOIL. Turn off
your heat source and let the milk sit for about 10 minutes.
Place the pan in a large container with cold water to cool the mixture
quickly to 112 - 115 degrees F (40 - 45 C). Remove the pan from the water.
Take a insulated tub, or a wide mouth thermos. Add the 1/4 cup of yogurt
first then about a cup of the warm milk mixture, stir well. Add the rest of
the milk, stir.
Close the thermos and leave it standing on the counter for about 4-6 hours.
The longer you leave it out, the tarter the yogurt becomes. I tried it for 6
hours and it was fine.
Then take the thermos and put it in the refrigerator with the lid off or
loose to cool down the yogurt fast. Once the yogurt is cold, you can replace
the lid.
The yogurt should be nice and thick at this point. It will keep for about 10
days in the refrigerator.
Enjoy!
Elly
|
|
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| Jay |
"George Beasley" <graphiccomposing@earthlink.net> wrote in message
news:N%IEd.4099$C52.3872@newsread2.news.atl.earthlink.net...
>
> "Jay" <spamless@here**.com> wrote in message
> news:rW1Ed.6195$mo2.421785@news.xtra.co.nz...
>> How do you make it?
>> Not the little tubs of strawberry types but the stuff that they rave
> about?
>>
>>
> Here is the recipe I promised
>
> Plain Yogurt
>
> 1 quart milk, any kind you normally use
> 1/3 cup nonfat dry milk powder, or more if you like
> 1/4 cup commercial, unflavored, cultured yogurt. (be sure it has active
> culture)
> 2 to 4 Tbs. sugar or honey
> 1/2 package (1 tsp.) unflavored gelatin
>
> You also need a thermometer and a wide mouth thermos.
>
> Put the milk in a saucepan, stir in the nonfat dry milk, add sugar or
> honey.
> Sprinkle the gelatin over the milk.
> Heat milk to 200 degrees F (95 C), stirring gently. DO NOT BOIL. Turn off
> your heat source and let the milk sit for about 10 minutes.
> Place the pan in a large container with cold water to cool the mixture
> quickly to 112 - 115 degrees F (40 - 45 C). Remove the pan from the water.
> Take a insulated tub, or a wide mouth thermos. Add the 1/4 cup of yogurt
> first then about a cup of the warm milk mixture, stir well. Add the rest
> of
> the milk, stir.
> Close the thermos and leave it standing on the counter for about 4-6
> hours.
> The longer you leave it out, the tarter the yogurt becomes. I tried it for
> 6
> hours and it was fine.
> Then take the thermos and put it in the refrigerator with the lid off or
> loose to cool down the yogurt fast. Once the yogurt is cold, you can
> replace
> the lid.
>
> The yogurt should be nice and thick at this point. It will keep for about
> 10
> days in the refrigerator.
>
> Enjoy!
>
> Elly
Great!
Thanks
|
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| Steve Knight |
>1 quart milk, any kind you normally use
>1/3 cup nonfat dry milk powder, or more if you like
>1/4 cup commercial, unflavored, cultured yogurt. (be sure it has active
>culture)
>2 to 4 Tbs. sugar or honey
>1/2 package (1 tsp.) unflavored gelatin
you should not ferment it with the sweetener. wait till it is done. why put
gelatin in it? might as well buy it pre made then.
but you will get better yogurt if you use a fresh culture and not a store bought
yogurt.
>Put the milk in a saucepan, stir in the nonfat dry milk, add sugar or honey.
>Sprinkle the gelatin over the milk.
>Heat milk to 200 degrees F (95 C),
there is no reason to scald it. that was back when milk was not pasteurized.
--
Knight-Toolworks & Custom Planes
Custom made wooden planes at reasonable prices
See http://www.knight-toolworks.com For prices and ordering instructions.
|
|
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| George Beasley |
"Steve Knight" <stevek@knight-toolworks.com> wrote in message
news:k599u05qhu166qp1rqvpmv3dqbdcd8a16j@4ax.com...
>
> >1 quart milk, any kind you normally use
> >1/3 cup nonfat dry milk powder, or more if you like
> >1/4 cup commercial, unflavored, cultured yogurt. (be sure it has active
> >culture)
> >2 to 4 Tbs. sugar or honey
> >1/2 package (1 tsp.) unflavored gelatin
>
> you should not ferment it with the sweetener. wait till it is done. why
put
> gelatin in it? might as well buy it pre made then.
> but you will get better yogurt if you use a fresh culture and not a store
bought
> yogurt.
>
>
> >Put the milk in a saucepan, stir in the nonfat dry milk, add sugar or
honey.
> >Sprinkle the gelatin over the milk.
> >Heat milk to 200 degrees F (95 C),
>
> there is no reason to scald it. that was back when milk was not
pasteurized.
>
>
I know that there are many ways to make yogurt Steve, and from years of
making my own, I like the ease and taste of this recipe. The gelatin simply
makes it thicker. Fresh culture is not so easy to obtain. But thanks for the
input!
Elly
|
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| Bob (this one) |
Steve Knight wrote:
>>1 quart milk, any kind you normally use
>>1/3 cup nonfat dry milk powder, or more if you like
>>1/4 cup commercial, unflavored, cultured yogurt. (be sure it has active=
>>culture)
>>2 to 4 Tbs. sugar or honey
>>1/2 package (1 tsp.) unflavored gelatin
>=20
> you should not ferment it with the sweetener. wait till it is done.
Doesn't matter. The critters that do the lactic fermentation won't do=20
anything to the sweeteners.
> why put
> gelatin in it? might as well buy it pre made then.
I agree with this. It's a substitution for a longer ferment.
> but you will get better yogurt if you use a fresh culture and not a sto=
re bought
> yogurt.
Not necessarily.
>>Put the milk in a saucepan, stir in the nonfat dry milk, add sugar or h=
oney.
>>Sprinkle the gelatin over the milk.
>>Heat milk to 200 degrees F (95 C),=20
>=20
> there is no reason to scald it. that was back when milk was not pasteur=
ized.=20
Not really. There's no good reason to heat it to 200=B0F though. It's=20
essentially sterilized enough by the time it hits about 165=B0F and the=20
usual recipes go to 180=B0F to be certain. At that point, it begins to=20
form a protein skin which will make little granules in the finished=20
yogurt. Gelatin is generally used to smooth them out.
Milk still has bacteria in it, even after pasteurization. Scalding=20
kills competitive bacteria that would edge out the lactobacilli and=20
result in a spoiled yogurt.
Pastorio
|
|
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| Steve Knight |
On Wed, 12 Jan 2005 06:45:04 -0500, "Bob (this one)" <Bob@nospam.com> wrote:
>> but you will get better yogurt if you use a fresh culture and not a store bought
>> yogurt.
>
>Not necessarily.
of course it depends on the yogurt you can get. but most store bought stuff is
not all that great.
>
>Not really. There's no good reason to heat it to 200°F though. It's
>essentially sterilized enough by the time it hits about 165°F and the
>usual recipes go to 180°F to be certain. At that point, it begins to
>form a protein skin which will make little granules in the finished
>yogurt. Gelatin is generally used to smooth them out.
but it is not a big issue really the cultures don't seem to have a problem with
it. it is just an extra step.
adding sweetener just give the bacteria more food to eat.
myself yogurt is for wimps kefir is the way to go (G) far easier to make and
far better for you.
--
Knight-Toolworks & Custom Planes
Custom made wooden planes at reasonable prices
See http://www.knight-toolworks.com For prices and ordering instructions.
|
|
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| Boron Elgar |
On Wed, 12 Jan 2005 08:53:12 -0800, Steve Knight
<stevek@knight-toolworks.com> wrote:
>On Wed, 12 Jan 2005 06:45:04 -0500, "Bob (this one)" <Bob@nospam.com> wrote:
>
>>> but you will get better yogurt if you use a fresh culture and not a store bought
>>> yogurt.
>>
>>Not necessarily.
>
>of course it depends on the yogurt you can get. but most store bought stuff is
>not all that great.
>
Places like Whole Foods here in the east offer several excellent, live
culture varieties that I have used as a basis for making homemade. I
have some Greek and some sheep's milk cultures in the fridge now.
The basic large chain grocery will not carry these varieties and even
many health food stores shun them. Most people who buy at large
markets seem to eat yogurt for the fruit & sugars mixed into them, so
that is what predominates on the shelves.
>
>>Not really. There's no good reason to heat it to 200°F though. It's
>>essentially sterilized enough by the time it hits about 165°F and the
>>usual recipes go to 180°F to be certain. At that point, it begins to
>>form a protein skin which will make little granules in the finished
>>yogurt. Gelatin is generally used to smooth them out.
>
>but it is not a big issue really the cultures don't seem to have a problem with
>it. it is just an extra step.
> adding sweetener just give the bacteria more food to eat.
> myself yogurt is for wimps kefir is the way to go (G) far easier to make and
>far better for you.
>
Kefir is no better nor worse than fresh made yogurt. All is dependent
on the type of milk used and what you add to the mix. I also think it
is easier to locate a good yogurt culture quickly, if needed, than to
find kefir grains.
Boron
|
|
|
| Bob (this one) |
Boron Elgar wrote:
> On Wed, 12 Jan 2005 08:53:12 -0800, Steve Knight
> <stevek@knight-toolworks.com> wrote:
>=20
>>On Wed, 12 Jan 2005 06:45:04 -0500, "Bob (this one)" <Bob@nospam.com> w=
rote:
>>
>>>>but you will get better yogurt if you use a fresh culture and not a s=
tore bought
>>>>yogurt.
>>>
>>>Not necessarily.
>>
>>of course it depends on the yogurt you can get. but most store bought s=
tuff is
>>not all that great.
>=20
> Places like Whole Foods here in the east offer several excellent, live
> culture varieties that I have used as a basis for making homemade. I
> have some Greek and some sheep's milk cultures in the fridge now.
I've bought perfectly usable yogurts in upscale stores like Whole=20
Foods and in others like Kroger or Food Lion. I look for the list of=20
lactobacilli on the package. If they aren't listed, I move along to=20
the next one. I want at least L. philadelphus, L. bulgaricus and L.=20
bifidus.
I do like the sheep-goat yogurt I get at WF.
I make mine with whole milk and even full-fat creams. Wonderful things.
> The basic large chain grocery will not carry these varieties and even
> many health food stores shun them. Most people who buy at large
> markets seem to eat yogurt for the fruit & sugars mixed into them, so
> that is what predominates on the shelves.
Yep. It's that illusion of health rather than any reality.
>>>Not really. There's no good reason to heat it to 200=B0F though. It's =
>>>essentially sterilized enough by the time it hits about 165=B0F and th=
e=20
>>>usual recipes go to 180=B0F to be certain. At that point, it begins to=
=20
>>>form a protein skin which will make little granules in the finished=20
>>>yogurt. Gelatin is generally used to smooth them out.
>>
>>but it is not a big issue really the cultures don't seem to have a prob=
lem with
>>it. it is just an extra step.
You're simply wrong. The point of the scald is to eliminate=20
competitive bacteria. They're in there and many are more dominant and=20
aggressive than the lactobacilli. The spoilage bacteria are also=20
prompted to grow like crazy by the processing temperatures for yogurt.
>>adding sweetener just give the bacteria more food to eat.=20
Do learn something about the fermentation of milk. Sweeteners do=20
nothing for lactobacilli. They, do, however offer food to other=20
strains, but only if the milk hasn't been scalded. And they're the=20
ones you don't want growing.
>>myself yogurt is for wimps kefir is the way to go (G) far easier to mak=
e and
>>far better for you.
Puhleeze. There's no significant difference between the two products=20
nutritively speaking. I make both and use them differently.
> Kefir is no better nor worse than fresh made yogurt. All is dependent
> on the type of milk used and what you add to the mix. I also think it
> is easier to locate a good yogurt culture quickly, if needed, than to
> find kefir grains.
Perhaps. But if you have a live culture, even if from a crappy=20
product, you can make your own stellar version with them. I don't use=20
grains to make kefir, I use kefir. Likewise yogurt.
Pastorio
|
|
|
| Steve Knight |
>Kefir is no better nor worse than fresh made yogurt. All is dependent
>on the type of milk used and what you add to the mix. I also think it
>is easier to locate a good yogurt culture quickly, if needed, than to
>find kefir grains.
>
kefir has over 25 different coulters and other goodies in it. Plus you can use
any milk you want gow goat sheep raw or pasteurized. right out of the fridge. no
heating or effort required.
but yes it takes a little effort to get the grains but once gotten you have a
lifetime supply and can give it to friends.
plus you can make water kefir and other stuff out of it. Plus it has been
around for centuries and the cultures are all that old.
--
Knight-Toolworks & Custom Planes
Custom made wooden planes at reasonable prices
See http://www.knight-toolworks.com For prices and ordering instructions.
|
|
|
| Bob (this one) |
Steve Knight wrote:
>>Kefir is no better nor worse than fresh made yogurt. All is dependent
>>on the type of milk used and what you add to the mix. I also think it
>>is easier to locate a good yogurt culture quickly, if needed, than to
>>find kefir grains.
>>
>
> kefir has over 25 different cultures and other goodies in it. Plus you can use
> any milk you want cow, goat, sheep, raw or pasteurized. right out of the fridge. no
> heating or effort required.
Right. Read about it before making such pronouncements. Real experts
disagree with you.
<http://dwb.unl.edu/Teacher/NSF/C11/....net/kefir2.htm>
> but yes it takes a little effort to get the grains but once gotten you have a
> lifetime supply and can give it to friends.
> plus you can make water kefir and other stuff out of it.
Water kefir grains are different than milk grains.
> Plus it has been
> around for centuries and the cultures are all that old.
Read a science book instead of the pamphlets the packagers of kefir
put out. <http://www.cheesereporter.com/chem_books.htm>
Fermented milk products have been around for as long as there's been
milk available.
<http://www.nutrition.org/cgi/content/full/131/3/807>
Kefir Milk Enhances Intestinal Immunity in Young but Not Old Rats
<http://www.foodsci.uoguelph.ca/dairyedu/yogurt.html>
Pastorio
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| Steve Knight |
>>>adding sweetener just give the bacteria more food to eat.
>
>Do learn something about the fermentation of milk. Sweeteners do
>nothing for lactobacilli. They, do, however offer food to other
>strains, but only if the milk hasn't been scalded. And they're the
>ones you don't want growing.
well I guess all the fermented products I have that contain lactobacilli are
fake then. one is fermented in pea and carrot juice and the other uses several
different sugars. I can't handle any milk right now.
>Puhleeze. There's no significant difference between the two products
>nutritively speaking. I make both and use them differently.
>
from your statement below in how you make kefir your not making real kefir.
>Perhaps. But if you have a live culture, even if from a crappy
>product, you can make your own stellar version with them. I don't use
>grains to make kefir, I use kefir. Likewise yogurt.
if you don't use grains your not making kefir. store bought kefir is just runny
bubbly yogurt. real kefir made with grains is a whole other animal. it can
really help with health problems. what you buy in the store only has a couple of
critters in it.
http://tinyurl.com/67ts3
--
Knight-Toolworks & Custom Planes
Custom made wooden planes at reasonable prices
See http://www.knight-toolworks.com For prices and ordering instructions.
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| Steve Knight |
>Right. Read about it before making such pronouncements. Real experts
>disagree with you.
><http://dwb.unl.edu/Teacher/NSF/C11/....net/kefir2.htm>
what did I miss? I am not sure what your referring too? that this site says
pasteurized milk? well this one says different http://tinyurl.com/67ts3
guess what I have made kefir from raw milk all the time raw goats milk when I
could find it.
>Water kefir grains are different than milk grains.
>
yes they are but guess what they come from regular kefir grains. I made water
kefir right from my regular kefir grains. after making water kefir several times
the grains change to water kefir grains. after a time that's pretty much all
they can make is water kefir.
>Read a science book instead of the pamphlets the packagers of kefir
>put out. <http://www.cheesereporter.com/chem_books.htm>
>
what are you trying to point out?
>Fermented milk products have been around for as long as there's been
>milk available.
yes so? that's what I said. but only kefir makes kefir grains. they are a very
unique thing they pretty much can not be made my man on purpose.
I have been on the kefir groups for awhile and I give away kefir grains too.
even my dog benefits from it.
--
Knight-Toolworks & Custom Planes
Custom made wooden planes at reasonable prices
See http://www.knight-toolworks.com For prices and ordering instructions.
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