Re: milk kefir and chocolate (Malt)

[Guest guest]

Hi,

Sharon, the " malt " twist sounds intriguing. I doubt it would affect

the tendency I've noted in my post re. the curdling/lumping I'm

getting when I try to do even warm chocolate kefir milk. But maybe??

Do you, or someone else know, is malt as one buys the malted milk mix

at grocery stores, the same as the Malt Dextrose sometimes suggested

for kefir?? Thanks, Joyce

>

>

> In my opinion chocolate syrup is just fine. I make my own with just

water,

> raw honey and cocoa. Have used raw cacao powder also which is very

high in

> antioxidants.

>

> Have also thought of using malt syrup and it might turn out tasting

like the

> old fashioned chocolate malt...yummmm.

>

> I doubt it would harm the kefir as you dont plan on culturing it

after you

> mix the chocolate syrup in. Your kefir grains are separate and

culturing in

> just milk.

>

> In fact I think that the combination of plant based antioxidants,

> bioflavinoids, polyphenols etc in chocolate would be a synergistic

> combination with kefir with it's animal fat component. I cant say

from a

> scientific basis, just intuition I suppose.

>

> ...sharon

>