Guest guest Posted September 7, 2002 Report Share Posted September 7, 2002 I just tried making beet kvass and it came out way too salty to be edible and I used probably less salt than what was stated in the book. Is that the way it is supposed to be? I also just read that salt containing iodine will kill the good bacteria. Is that true? So then is sea salt still good for this with its small amounts of iodine? Is there something else I could use instead of salt or whey? Can yogurt starter be used to ferment vegetables? Or can I just use a couple of pinches of sea salt? Using a tablespoon of sea salt makes for me an unedible product. Pure salt shock. I'm afraid to use whey as I react bad to pasteurized milk, raw milk and even worse with yogurt. I think its the lactose but I'm not sure. I was thinking about buying a yogurt maker and fermenting the yogurt for 24 hours to completely eliminate the lactose and see how I do but I'm afraid of spending the money on the machine just to learn that its not just the lactose but the proteins and I can't do dairy (other than butter). Should I just try 100% lactose reduced lactaid and note the reaction to that? Cause if it is a lactose problem, I can still have 24 hour yogurt. High quality commercial non homogenized no sugar yogurt just bloats me and makes me tired. Any thoughts on how to proceed with this dairy thing? I really like Nourishing Traditions but I find it odd that raw milk is considered an " easily digestible food " when most adults in the world cannot digest the lactose even with all the enzymes there and everything else. Isn't raw milk really a very difficult to digest food, raw or not, for most people? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2002 Report Share Posted September 8, 2002 > I just tried making beet kvass and it came out way too salty to be > edible and I used probably less salt than what was stated in the > book. Is that the way it is supposed to be? I also just read that > salt containing iodine will kill the good bacteria. Is that true? So > then is sea salt still good for this with its small amounts of iodine? Perhaps you didn't measure correctly - or maybe I didn't. I made beet kvass about 10 days ago for the first time using the NT recipe. It definitely is not too salty. It's just now developing a really tangy flavor. It was very bland at first. As far as making 24 hour yogurt, you don't need a yogurt machine to do that. There are several ways of keep the milk warm while it cultures. If I leave my oven light on the oven stays about the right temp. Someone else said she used a styrofoam cooler and a string of Christmas lights, putting part of the string in the cooler and checking the temp, and adding or subtracting lights to get a good temperature. Kris Quote Link to comment Share on other sites More sharing options...
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