Re: Lacto ferment from vegetables, added to raw milk?

[Guest guest]

Hi, I would advise checking out one of my most admired gurus of

everything kefired, cultured, fermented, Dominic N Anfiteatro [dna],

ska " DOM " , I believe one of the earliest authoritive sharing

publishers on the web of all these topics ... giving freely of

information to better mankind (but copyrighted). Anyway, you will

find answers at his sites, 3 of which I give here for your 1st

reference to his many sites of infos:

SOME OF DOM'S SITES:

About Milk Kefir + Water Kefir

=http://users.sa.chariot.net.au/~dna/kefirpage.html

Preserving Food with Kefir |

http://users.sa.chariot.net.au/~dna/kefir_brine.html

Kefirkraut + Culturing Vegetables with Kefir Grains =

http://users.sa.chariot.net.au/~dna/kefirkraut.html

From these you can connect via his links to other information.

Cheers, Joyce Simmerman

>

> I'm new to anything raw dairy (or milk for that matter, having been

> intolerant to the commercial stuff for years), but I'm an avid

> practitioner of fermenting vegetables. Kindly forgive me as I'm quite

> sure this is an ignorant question, but I am wondering if anyone has

> added their leftover fermented lacto " juice " to fresh, raw milk. If

> so, what are the results? I tried to google this, but wasn't sure

> what to call it, so the google was rather fruitless.

>

> Thanks much,

> Holly in Detroit, Michigan

>