Guest guest Posted July 27, 2002 Report Share Posted July 27, 2002 > Raw organic milk from a jersey cow! > Then what happens. I cannto find any whey starter culture in any > health store. Cannot find any kefir grains either! > I have to say raw milk is very creamy. My only prob is ive had to > bat off everyone I know all day tellin me i will get sick from it ! > AAAAARRRRGGGHHHH. I would have got raw cream and butter to if it > wasnt for teh dairy board coming down the the fair i was at and > putting a stop to proceedings. Where did the dairy board do that? Dennis Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2002 Report Share Posted July 27, 2002 Australia, Qld, Brisbane lucky to have gotten the milk. > > Raw organic milk from a jersey cow! > > Then what happens. I cannto find any whey starter culture in any > > health store. Cannot find any kefir grains either! > > I have to say raw milk is very creamy. My only prob is ive had to > > bat off everyone I know all day tellin me i will get sick from it ! > > AAAAARRRRGGGHHHH. I would have got raw cream and butter to if it > > wasnt for teh dairy board coming down the the fair i was at and > > putting a stop to proceedings. > > Where did the dairy board do that? Dennis Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2002 Report Share Posted July 27, 2002 In a message dated 7/26/02 9:24:10 PM Pacific Daylight Time, anthony_byron@... writes: > Raw organic milk from a jersey cow! > Then what happens. I cannto find any whey starter culture in any > health store. Cannot find any kefir grains either! > I have to say raw milk is very creamy. My only prob is ive had to > bat off everyone I know all day tellin me i will get sick from it ! > AAAAARRRRGGGHHHH. I would have got raw cream and butter to if it > wasnt for teh dairy board coming down the the fair i was at and > putting a stop to proceedings. No need for a whey starter. Let your raw milk sit on your kitchen table in a tightly covered clean glass container for 3 or 4 days. Strain the curds out, wrapped in a dishtowel hanging over a container to catch the liquid. The greenish watery liquid left over after a few hours is whey. Cream cheese is in the dish towel. The raw milk I get comes in a half gallon glass jug. I simply left it sealed without opening, and let it sit. Chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2002 Report Share Posted July 28, 2002 Ah Really ! Awesome. I will start it off tomorrow BTW does it matter if my place gets really cold at night ? > In a message dated 7/26/02 9:24:10 PM Pacific Daylight Time, > anthony_byron@m... writes: > > > Raw organic milk from a jersey cow! > > Then what happens. I cannto find any whey starter culture in any > > health store. Cannot find any kefir grains either! > > I have to say raw milk is very creamy. My only prob is ive had to > > bat off everyone I know all day tellin me i will get sick from it ! > > AAAAARRRRGGGHHHH. I would have got raw cream and butter to if it > > wasnt for teh dairy board coming down the the fair i was at and > > putting a stop to proceedings. > > No need for a whey starter. Let your raw milk sit on your kitchen table in a > tightly covered clean glass container for 3 or 4 days. Strain the curds out, > wrapped in a dishtowel hanging over a container to catch the liquid. The > greenish watery liquid left over after a few hours is whey. Cream cheese is > in the dish towel. > > The raw milk I get comes in a half gallon glass jug. I simply left it sealed > without opening, and let it sit. > > Chris > > ____ > > " What can one say of a soul, of a heart, filled with compassion? It is a > heart which burns with love for every creature: for human beings, birds, and > animals, for serpents and for demons. The thought of them and the sight of > them make the tears of the saint flow. And this immense and intense > compassion, which flows from the heart of the saints, makes them unable to > bear the sight of the smallest, most insignificant wound in any creature. > Thus they pray ceaselessly, with tears, even for animals, for enemies of the > truth, and for those who do them wrong. " > > --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2002 Report Share Posted July 29, 2002 In a message dated 7/28/02 2:26:13 AM Eastern Daylight Time, anthony_byron@... writes: > Ah Really ! Awesome. I will start it off tomorrow > BTW does it matter if my place gets really cold at night ? If it gets as cold as my refrigerator (40F), I imagine it wouldn't work, or at least would take longer to sour. I suppose the ideal temperature is around 70F, but don't know what the minimum is. Chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2002 Report Share Posted July 30, 2002 > > In a message dated 7/26/02 9:24:10 PM Pacific Daylight Time, > > anthony_byron@m... writes: > > > > > Raw organic milk from a jersey cow! > > > Then what happens. I cannto find any whey starter culture in > any > > > health store. Cannot find any kefir grains either! > > > I have to say raw milk is very creamy. My only prob is ive had > to > > > bat off everyone I know all day tellin me i will get sick from > it ! > > > AAAAARRRRGGGHHHH. I would have got raw cream and butter to if > it > > > wasnt for teh dairy board coming down the the fair i was at and > > > putting a stop to proceedings. > > > > No need for a whey starter. Let your raw milk sit on your kitchen > table in a > > tightly covered clean glass container for 3 or 4 days. Strain the > curds out, > > wrapped in a dishtowel hanging over a container to catch the > liquid. The > > greenish watery liquid left over after a few hours is whey. Cream > cheese is > > in the dish towel. > > > > The raw milk I get comes in a half gallon glass jug. I simply > left it sealed > > without opening, and let it sit. > > > > Chris > > > > ____ > > > > " What can one say of a soul, of a heart, filled with compassion? > It is a > > heart which burns with love for every creature: for human beings, > birds, and > > animals, for serpents and for demons. The thought of them and the > sight of > > them make the tears of the saint flow. And this immense and > intense > > compassion, which flows from the heart of the saints, makes them > unable to > > bear the sight of the smallest, most insignificant wound in any > creature. > > Thus they pray ceaselessly, with tears, even for animals, for > enemies of the > > truth, and for those who do them wrong. " > > > > --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2002 Report Share Posted July 30, 2002 Temp wise its been getting to to 5-7 degrees on avg. sometimes a little warmer and during the day it reaches 24. ( this is all celcius i have no idea about converting it to farenheit > > > In a message dated 7/26/02 9:24:10 PM Pacific Daylight Time, > > > anthony_byron@m... writes: > > > > > > > Raw organic milk from a jersey cow! > > > > Then what happens. I cannto find any whey starter culture in > > any > > > > health store. Cannot find any kefir grains either! > > > > I have to say raw milk is very creamy. My only prob is ive had > > to > > > > bat off everyone I know all day tellin me i will get sick from > > it ! > > > > AAAAARRRRGGGHHHH. I would have got raw cream and butter to if > > it > > > > wasnt for teh dairy board coming down the the fair i was at and > > > > putting a stop to proceedings. > > > > > > No need for a whey starter. Let your raw milk sit on your kitchen > > table in a > > > tightly covered clean glass container for 3 or 4 days. Strain the > > curds out, > > > wrapped in a dishtowel hanging over a container to catch the > > liquid. The > > > greenish watery liquid left over after a few hours is whey. Cream > > cheese is > > > in the dish towel. > > > > > > The raw milk I get comes in a half gallon glass jug. I simply > > left it sealed > > > without opening, and let it sit. > > > > > > Chris > > > > > > ____ > > > > > > " What can one say of a soul, of a heart, filled with compassion? > > It is a > > > heart which burns with love for every creature: for human beings, > > birds, and > > > animals, for serpents and for demons. The thought of them and the > > sight of > > > them make the tears of the saint flow. And this immense and > > intense > > > compassion, which flows from the heart of the saints, makes them > > unable to > > > bear the sight of the smallest, most insignificant wound in any > > creature. > > > Thus they pray ceaselessly, with tears, even for animals, for > > enemies of the > > > truth, and for those who do them wrong. " > > > > > > --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2002 Report Share Posted July 30, 2002 ---At those temps I'd start the yogurt in the morning utilizing the warmth of the daylight hours. I'd also warm the milk up on very low heat with some stirring. ( 'til it just feels slightly warm on your wrist.) or 'til it feels the same temp as when it was milked!HaHAHa! Add the starter taking note of the amount you added. Next batch you may want to add more or maybe less. When the yogurt forms too quick add less starter next time and/or lower the milk temp. (As the milk temp is increased the microbes' activity increases within limits). The temp of the milk and the amount of starter added initially, mostly determine how long it will be 'til you have yogurt. One thing you don't do much of while it is fermenting:agitate or stir. Stir it only in the beginning, to mix with starter. Yogurt is a fragile curd and it will not set very firm if agitated. If your yogurt isn't done by the time you leave the house in the morning of the second day you could throw it in the frig or leave it out and check it about midday. If it's not done by then you may want to modify the procedure on the next batch ie add more starter or keep the milk warmer. But don't discard it yet. just place in refrig and check about twice daily. OR leave on the counter. There's no telling when you'll have yogurt but it will be this year! PS I'm not a writer. Hope you're not too confused by now. Good luck. Dennis In @y..., " yogabud " <anthony_byron@m...> wrote: > Temp wise its been getting to to 5-7 degrees on avg. sometimes a > little warmer and during the day it reaches 24. ( this is all > celcius i have no idea about converting it to farenheit > > > > > > --- In @y..., " yogabud " <anthony_byron@m...> wrote: > > > Ah Really ! Awesome. I will start it off tomorrow > > > BTW does it matter if my place gets really cold at night ? > > > > > > <><>><><><><><><><><><>As long as the mixture doesn't freeze. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2002 Report Share Posted July 30, 2002 I ferment a lot of my foods by different means, including with yogurt. I bought a yogurt maker, and heated the milk, and followed the directions, watched it, etc. and it turned out fine. One day I was in a hurry and decided to try something new. I took cold milk, added the culture, put it back into the refrigerator, then forgot about it for a few days (It was about 3 days). When I opened the bottle it had beautiful, firm, mild tasting yogurt. It takes longer but is much less hassle and it has a milder taste! From this I learned that these cultures are not as delicate as I believed. I make my kefir in the refrigerator now also, and it too turns out much sweeter. Kat http://www.katking.com ----- Original Message ----- From: dkemnitz2000 Sent: Monday, July 29, 2002 11:03 PM Subject: Re: I finally got some! ---At those temps I'd start the yogurt in the morning utilizing the warmth of the daylight hours. I'd also warm the milk up on very low heat with some stirring. ( 'til it just feels slightly warm on your wrist.) or 'til it feels the same temp as when it was milked!HaHAHa! Add the starter taking note of the amount you added. Next batch you may want to add more or maybe less. When the yogurt forms too quick add less starter next time and/or lower the milk temp. (As the milk temp is increased the microbes' activity increases within limits). The temp of the milk and the amount of starter added initially, mostly determine how long it will be 'til you have yogurt. One thing you don't do much of while it is fermenting:agitate or stir. Stir it only in the beginning, to mix with starter. Yogurt is a fragile curd and it will not set very firm if agitated. If your yogurt isn't done by the time you leave the house in the morning of the second day you could throw it in the frig or leave it out and check it about midday. If it's not done by then you may want to modify the procedure on the next batch ie add more starter or keep the milk warmer. But don't discard it yet. just place in refrig and check about twice daily. OR leave on the counter. There's no telling when you'll have yogurt but it will be this year! PS I'm not a writer. Hope you're not too confused by now. Good luck. Dennis In @y..., " yogabud " <anthony_byron@m...> wrote: > Temp wise its been getting to to 5-7 degrees on avg. sometimes a > little warmer and during the day it reaches 24. ( this is all > celcius i have no idea about converting it to farenheit > > > > > > > Ah Really ! Awesome. I will start it off tomorrow > > > BTW does it matter if my place gets really cold at night ? > > > > > > <><>><><><><><><><><><>As long as the mixture doesn't freeze. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2002 Report Share Posted July 30, 2002 Do you find there is a big difference in taste between Kefir made with grains and the that made with the commercial starter? I just received the grains and have been fiddling with them but so far don't find the taste appealing. It kind of tastes rank, not like what I was expecting. Astrid ----- Original Message ----- From: Katanne1890 <katanne1890@...> < > Sent: Tuesday, July 30, 2002 9:11 AM Subject: Re: Re: I finally got some! > I ferment a lot of my foods by different means, including with yogurt. I bought a yogurt maker, and heated the milk, and followed the directions, watched it, etc. and it turned out fine. > > One day I was in a hurry and decided to try something new. I took cold milk, added the culture, put it back into the refrigerator, then forgot about it for a few days (It was about 3 days). When I opened the bottle it had beautiful, firm, mild tasting yogurt. > > It takes longer but is much less hassle and it has a milder taste! From this I learned that these cultures are not as delicate as I believed. I make my kefir in the refrigerator now also, and it too turns out much sweeter. > > Kat > http://www.katking.com > > ----- Original Message ----- > From: dkemnitz2000 > > Sent: Monday, July 29, 2002 11:03 PM > Subject: Re: I finally got some! > > > ---At those temps I'd start the yogurt in the morning utilizing the > warmth of the daylight hours. I'd also warm the milk up on very low > heat with some stirring. ( 'til it just feels slightly warm on your > wrist.) or 'til it feels the same temp as when it was milked!HaHAHa! > Add the starter taking note of the amount you added. Next batch you > may want to add more or maybe less. When the yogurt forms too quick > add less starter next time and/or lower the milk temp. (As the milk > temp is increased the microbes' activity increases within limits). The > temp of the milk and the amount of starter added initially, mostly > determine how long it will be 'til you have yogurt. One thing you > don't do much of while it is fermenting:agitate or stir. Stir it only > in the beginning, to mix with starter. Yogurt is a fragile curd and it > will not set very firm if agitated. If your yogurt isn't done by the > time you leave the house in the morning of the second day you could > throw it in the frig or leave it out and check it about midday. If > it's not done by then you may want to modify the procedure on the next > batch ie add more starter or keep the milk warmer. But don't discard > it yet. just place in refrig and check about twice daily. OR leave on > the counter. There's no telling when you'll have yogurt but it will > be this year! PS I'm not a writer. Hope you're not too confused by > now. Good luck. Dennis > > > > > In @y..., " yogabud " <anthony_byron@m...> wrote: > > Temp wise its been getting to to 5-7 degrees on avg. sometimes a > > little warmer and during the day it reaches 24. ( this is all > > celcius i have no idea about converting it to farenheit > > > > > > > > > > > > Ah Really ! Awesome. I will start it off tomorrow > > > > BTW does it matter if my place gets really cold at night ? > > > > > > > > <><>><><><><><><><><><>As long as the mixture doesn't freeze. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2002 Report Share Posted July 30, 2002 At 10:13 AM 7/30/2002 -0400, you wrote: >Do you find there is a big difference in taste between Kefir made with >grains and the that made with the commercial starter? I just received the >grains and have been fiddling with them but so far don't find the taste >appealing. It kind of tastes rank, not like what I was expecting. >Astrid Mine tasted horrid when I first got them. I gave up, in fact, and put them in some fresh milk in the fridge for a month. When I got them back out to try again, they were fine. Sometimes they just take awhile to " get used " to their new home, or got too hot in shipment. Give them a day in the fridge in fresh milk, or keep changing the milk daily until it gets better. Mine is smooth and sweet now. Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2002 Report Share Posted July 31, 2002 It Failed DOH! I think its because i placed the milk in a sealed jar. Just rereading sally;s book i notice hers is just covered with cloth. I think i starved the milk of oxygen Will try again > > > > Ah Really ! Awesome. I will start it off tomorrow > > > > BTW does it matter if my place gets really cold at night ? > > > > > > > > <><>><><><><><><><><><>As long as the mixture doesn't freeze. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2002 Report Share Posted July 31, 2002 ---When did you add starter? How long did you give it to become yogurt? You may need to give it more time to set. It probably is best to have loose fitting lid or air space but I don't think it's necessary. Dennis In @y..., " yogabud " <anthony_byron@m...> wrote: > It Failed DOH! > > I think its because i placed the milk in a sealed jar. > Just rereading sally;s book i notice hers is just covered with cloth. > I think i starved the milk of oxygen > Will try again > > > > > > > > > > Ah Really ! Awesome. I will start it off tomorrow > > > > > BTW does it matter if my place gets really cold at night ? > > > > > > > > > > <><>><><><><><><><><><>As long as the mixture doesn't > freeze. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2002 Report Share Posted July 31, 2002 Are you using raw, pasteurized, or ultra-pasteurized milk? There's a big difference in the way the three react to making yogurt. Ed ----- Original Message ----- From: dkemnitz2000 Sent: Tuesday, July 30, 2002 8:26 PM Subject: Re: I finally got some! ---When did you add starter? How long did you give it to become yogurt? You may need to give it more time to set. It probably is best to have loose fitting lid or air space but I don't think it's necessary. Dennis In @y..., " yogabud " <anthony_byron@m...> wrote: > It Failed DOH! > > I think its because i placed the milk in a sealed jar. > Just rereading sally;s book i notice hers is just covered with cloth. > I think i starved the milk of oxygen > Will try again > > > > > > > > > > Ah Really ! Awesome. I will start it off tomorrow > > > > > BTW does it matter if my place gets really cold at night ? > > > > > > > > > > <><>><><><><><><><><><>As long as the mixture doesn't > freeze. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2002 Report Share Posted July 31, 2002 ---Ed: I'm using raw whole milk sometimes fresh and sometimes several days old. Dennis In @y..., " Darmohray " <edarmohray@e...> wrote: > Are you using raw, pasteurized, or ultra-pasteurized milk? There's a big difference in the way the three react to making yogurt. > Ed > ----- Original Message ----- > From: dkemnitz2000 > @y... > Sent: Tuesday, July 30, 2002 8:26 PM > Subject: Re: I finally got some! > > > ---When did you add starter? How long did you give it to become > yogurt? You may need to give it more time to set. It probably is best > to have loose fitting lid or air space but I don't think it's > necessary. Dennis > > > > In @y..., " yogabud " <anthony_byron@m...> wrote: > > It Failed DOH! > > > > I think its because i placed the milk in a sealed jar. > > Just rereading sally;s book i notice hers is just covered with > cloth. > > I think i starved the milk of oxygen > > Will try again > > > > > > > > > > > > > > > > Ah Really ! Awesome. I will start it off tomorrow > > > > > > BTW does it matter if my place gets really cold at night ? > > > > > > > > > > > > <><>><><><><><><><><><>As long as the mixture doesn't > > freeze. > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2002 Report Share Posted July 31, 2002 Im using raw organic milk from im told a jersey cow. > > > > > > Ah Really ! Awesome. I will start it off tomorrow > > > > > > BTW does it matter if my place gets really cold at night ? > > > > > > > > > > > > <><>><><><><><><><><><>As long as the mixture doesn't > > freeze. > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 1, 2002 Report Share Posted August 1, 2002 Hi, I do kefir in my fridge--it doesn't separate and gets sour VERY slowly. This works for me now...maybe when fall hits I can leave it out for awhile. ----- Original Message ----- From: ChrisMasterjohn@... Sent: Monday, July 29, 2002 1:17 AM Subject: Re: Re: I finally got some! In a message dated 7/28/02 2:26:13 AM Eastern Daylight Time, anthony_byron@... writes: > Ah Really ! Awesome. I will start it off tomorrow > BTW does it matter if my place gets really cold at night ? If it gets as cold as my refrigerator (40F), I imagine it wouldn't work, or at least would take longer to sour. I suppose the ideal temperature is around 70F, but don't know what the minimum is. Chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2002 Report Share Posted August 2, 2002 > > I do kefir in my fridge--it doesn't separate and gets sour VERY slowly. This works for me now...maybe when fall hits I can leave it out for awhile. > > I'm finding that in this warm weather, in spite of air conditioning, that my kefir ferments quicker and separates very easily. That doesn't bother me too much because I use it mostly for smoothies. When I need something thicker I use whole milk yogurt from the co-op. Kris Quote Link to comment Share on other sites More sharing options...
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