Guest guest Posted September 11, 2002 Report Share Posted September 11, 2002 Hi Astrid, You don't need to strain fil mjolk, it is like yogurt instead of the grains of kefir. I would prefer to use raw milk, but it is so expensive (almost $5.00 per quart) that I usually opt for organic. To make it is much easier than making yogurt. You take 1 tsp. fil mjolk and add it to one cup of cold milk (change the amounts to make more). Set it on the counter for 24 hours, and it is done. Also, I just finished a batch of 1/2 fil mjolk and 1/2 kefir. DELICIOUS. I took 1/4 cup strained kefir to 1/4 cup fil mjolk in a 1 quart jar. Filled the jar with milk and let it sit for 24 hours. It is the best of both kefir and fil mjolk! Kat http://www.katking.com ----- Original Message ----- From: " Astrid Froese " <astrid.froese@...> < > Sent: Wednesday, September 11, 2002 8:15 AM Subject: Re: fil mjolk-Heleen > Does the unstrained fil mjolk have the texture of yoghurt and did you use > raw unheated milk to make the Fil Mjolk or did you heat it first? > Astrid > > ----- Original Message ----- > From: Katanne <katanne@...> > < > > Sent: Sunday, September 08, 2002 7:39 PM > Subject: fil mjolk-Heleen > > > > Hi Heleen, > > > > I just finished my first batch of fil mjolk cheese, and is it so SWEET it > > tasted like it had sugar in it. The fil mjolk itself has a creamy flavor, > > but something about making it into a cheese really makes a difference. > > > > I work with everything, so I tasted the whey and it also is sweet! I plan > > to play around with it to see what different types of flavors I can get. > > > > I also made almond milk, then added some fil mjolk and let it ferment 24 > > hours, then poured it into my cheese bag, and the cheese is the most > > wonderful, rich, nutty tasting cream cheese I have ever tasted! > > > > I made my low carb " egg seed " bread recipe, but cooked it like small > > pancakes. Then I put a little sugar free maple syrup, and a bit of fil > > mjolk cheese on top (both of these cheeses were excellent). I had people > > who eat " normal " American junk food test the flavor, and they thought it > was > > loaded with sugar and rich creams. I have to admit, it was one of my > better > > creations! > > > > I know that GEM cultures ships worldwide, so you could get the fil mjolk > > there. That is where Dom gets some of his cultures and he is in > Australia. > > > > I have a request. If anyone tries some of the recipes I have shared, > could > > you take a moment to let me know how they turn out? I am working on a > book > > to teach how to ferment foods and different combos of low carb foods, and > > extra comments are very much appreciated. You can write to me at my email > > address. Thanks. > > > > p.s. I am glad you like my web site, it took quite a few years to create, > > and I am always adding new things. > > > > Take care, > > > > Kat > > http://www.katking.com > > > > > > ----- Original Message ----- > > From: " niek_lotte " <post@...> > > < > > > Sent: Sunday, September 08, 2002 2:49 PM > > Subject: hello everybody > > > > > > Hello everybody, > > > > I'm new here. To be honest, I don't know anything about > > the " Nourishing Traditions " . I was on the internet searching for > > sourdough starters and fjil mölk and the search machine showd me this > > place. I've read a few messages and I found it very intersting here. > > For a short time I'm experimenting with Kombucha, waterkefir and > > milkkefir and I'm going to become very healthy-food-minded. Sorry for > > my uncorrect english. I'll do my best to make myself clear. > > Hi Kat. I saw you here to. Nice site you have b.t.w. That fjill mjölk > > I can't get here. I've tried everywhere but no luck so far. > > Hope to learn a lot here. > > Greetings from Holland, > > > > Heleen > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2002 Report Share Posted September 11, 2002 Sounds good. I imagine that if you want to make four cups at a time, you add 4 tsps? Astrid ----- Original Message ----- From: Katanne <katanne@...> < > Sent: Wednesday, September 11, 2002 11:42 AM Subject: Re: fil mjolk > Hi Astrid, > > You don't need to strain fil mjolk, it is like yogurt instead of the grains > of kefir. > > I would prefer to use raw milk, but it is so expensive (almost $5.00 per > quart) that I usually opt for organic. > > To make it is much easier than making yogurt. You take 1 tsp. fil mjolk and > add it to one cup of cold milk (change the amounts to make more). Set it on > the counter for 24 hours, and it is done. > > Also, I just finished a batch of 1/2 fil mjolk and 1/2 kefir. DELICIOUS. I > took 1/4 cup strained kefir to 1/4 cup fil mjolk in a 1 quart jar. Filled > the jar with milk and let it sit for 24 hours. It is the best of both kefir > and fil mjolk! > > Kat > http://www.katking.com > > ----- Original Message ----- > From: " Astrid Froese " <astrid.froese@...> > < > > Sent: Wednesday, September 11, 2002 8:15 AM > Subject: Re: fil mjolk-Heleen > > > > Does the unstrained fil mjolk have the texture of yoghurt and did you use > > raw unheated milk to make the Fil Mjolk or did you heat it first? > > Astrid > > > > ----- Original Message ----- > > From: Katanne <katanne@...> > > < > > > Sent: Sunday, September 08, 2002 7:39 PM > > Subject: fil mjolk-Heleen > > > > > > > Hi Heleen, > > > > > > I just finished my first batch of fil mjolk cheese, and is it so SWEET > it > > > tasted like it had sugar in it. The fil mjolk itself has a creamy > flavor, > > > but something about making it into a cheese really makes a difference. > > > > > > I work with everything, so I tasted the whey and it also is sweet! I > plan > > > to play around with it to see what different types of flavors I can get. > > > > > > I also made almond milk, then added some fil mjolk and let it ferment 24 > > > hours, then poured it into my cheese bag, and the cheese is the most > > > wonderful, rich, nutty tasting cream cheese I have ever tasted! > > > > > > I made my low carb " egg seed " bread recipe, but cooked it like small > > > pancakes. Then I put a little sugar free maple syrup, and a bit of fil > > > mjolk cheese on top (both of these cheeses were excellent). I had > people > > > who eat " normal " American junk food test the flavor, and they thought it > > was > > > loaded with sugar and rich creams. I have to admit, it was one of my > > better > > > creations! > > > > > > I know that GEM cultures ships worldwide, so you could get the fil mjolk > > > there. That is where Dom gets some of his cultures and he is in > > Australia. > > > > > > I have a request. If anyone tries some of the recipes I have shared, > > could > > > you take a moment to let me know how they turn out? I am working on a > > book > > > to teach how to ferment foods and different combos of low carb foods, > and > > > extra comments are very much appreciated. You can write to me at my > email > > > address. Thanks. > > > > > > p.s. I am glad you like my web site, it took quite a few years to > create, > > > and I am always adding new things. > > > > > > Take care, > > > > > > Kat > > > http://www.katking.com > > > > > > > > > ----- Original Message ----- > > > From: " niek_lotte " <post@...> > > > < > > > > Sent: Sunday, September 08, 2002 2:49 PM > > > Subject: hello everybody > > > > > > > > > Hello everybody, > > > > > > I'm new here. To be honest, I don't know anything about > > > the " Nourishing Traditions " . I was on the internet searching for > > > sourdough starters and fjil mölk and the search machine showd me this > > > place. I've read a few messages and I found it very intersting here. > > > For a short time I'm experimenting with Kombucha, waterkefir and > > > milkkefir and I'm going to become very healthy-food-minded. Sorry for > > > my uncorrect english. I'll do my best to make myself clear. > > > Hi Kat. I saw you here to. Nice site you have b.t.w. That fjill mjölk > > > I can't get here. I've tried everywhere but no luck so far. > > > Hope to learn a lot here. > > > Greetings from Holland, > > > > > > Heleen > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 12, 2002 Report Share Posted September 12, 2002 Hi Astrid, Yes, that would work. Also, this is just an approximate figure that came with my fil mjolk culture. If you add more it does not matter, but 1 tsp. to 1 cup is the minimum that was recommended. Kat http://www.katking.com ----- Original Message ----- From: " Astrid Froese " <astrid.froese@...> < > Sent: Wednesday, September 11, 2002 2:31 PM Subject: Re: fil mjolk > Sounds good. I imagine that if you want to make four cups at a time, you > add 4 tsps? > Astrid > > ----- Original Message ----- > From: Katanne <katanne@...> > < > > Sent: Wednesday, September 11, 2002 11:42 AM > Subject: Re: fil mjolk > > > > Hi Astrid, > > > > You don't need to strain fil mjolk, it is like yogurt instead of the > grains > > of kefir. > > > > I would prefer to use raw milk, but it is so expensive (almost $5.00 per > > quart) that I usually opt for organic. > > > > To make it is much easier than making yogurt. You take 1 tsp. fil mjolk > and > > add it to one cup of cold milk (change the amounts to make more). Set it > on > > the counter for 24 hours, and it is done. > > > > Also, I just finished a batch of 1/2 fil mjolk and 1/2 kefir. DELICIOUS. > I > > took 1/4 cup strained kefir to 1/4 cup fil mjolk in a 1 quart jar. Filled > > the jar with milk and let it sit for 24 hours. It is the best of both > kefir > > and fil mjolk! > > > > Kat > > http://www.katking.com > > > > ----- Original Message ----- > > From: " Astrid Froese " <astrid.froese@...> > > < > > > Sent: Wednesday, September 11, 2002 8:15 AM > > Subject: Re: fil mjolk-Heleen > > > > > > > Does the unstrained fil mjolk have the texture of yoghurt and did you > use > > > raw unheated milk to make the Fil Mjolk or did you heat it first? > > > Astrid > > > > > > ----- Original Message ----- > > > From: Katanne <katanne@...> > > > < > > > > Sent: Sunday, September 08, 2002 7:39 PM > > > Subject: fil mjolk-Heleen > > > > > > > > > > Hi Heleen, > > > > > > > > I just finished my first batch of fil mjolk cheese, and is it so SWEET > > it > > > > tasted like it had sugar in it. The fil mjolk itself has a creamy > > flavor, > > > > but something about making it into a cheese really makes a difference. > > > > > > > > I work with everything, so I tasted the whey and it also is sweet! I > > plan > > > > to play around with it to see what different types of flavors I can > get. > > > > > > > > I also made almond milk, then added some fil mjolk and let it ferment > 24 > > > > hours, then poured it into my cheese bag, and the cheese is the most > > > > wonderful, rich, nutty tasting cream cheese I have ever tasted! > > > > > > > > I made my low carb " egg seed " bread recipe, but cooked it like small > > > > pancakes. Then I put a little sugar free maple syrup, and a bit of > fil > > > > mjolk cheese on top (both of these cheeses were excellent). I had > > people > > > > who eat " normal " American junk food test the flavor, and they thought > it > > > was > > > > loaded with sugar and rich creams. I have to admit, it was one of my > > > better > > > > creations! > > > > > > > > I know that GEM cultures ships worldwide, so you could get the fil > mjolk > > > > there. That is where Dom gets some of his cultures and he is in > > > Australia. > > > > > > > > I have a request. If anyone tries some of the recipes I have shared, > > > could > > > > you take a moment to let me know how they turn out? I am working on a > > > book > > > > to teach how to ferment foods and different combos of low carb foods, > > and > > > > extra comments are very much appreciated. You can write to me at my > > email > > > > address. Thanks. > > > > > > > > p.s. I am glad you like my web site, it took quite a few years to > > create, > > > > and I am always adding new things. > > > > > > > > Take care, > > > > > > > > Kat > > > > http://www.katking.com > > > > > > > > > > > > ----- Original Message ----- > > > > From: " niek_lotte " <post@...> > > > > < > > > > > Sent: Sunday, September 08, 2002 2:49 PM > > > > Subject: hello everybody > > > > > > > > > > > > Hello everybody, > > > > > > > > I'm new here. To be honest, I don't know anything about > > > > the " Nourishing Traditions " . I was on the internet searching for > > > > sourdough starters and fjil mölk and the search machine showd me this > > > > place. I've read a few messages and I found it very intersting here. > > > > For a short time I'm experimenting with Kombucha, waterkefir and > > > > milkkefir and I'm going to become very healthy-food-minded. Sorry for > > > > my uncorrect english. I'll do my best to make myself clear. > > > > Hi Kat. I saw you here to. Nice site you have b.t.w. That fjill mjölk > > > > I can't get here. I've tried everywhere but no luck so far. > > > > Hope to learn a lot here. > > > > Greetings from Holland, > > > > > > > > Heleen > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.