Alaska/milk??/Re: culturing goatein

[Guest guest]

@@@@@@@@@@

Hi, I'm fairly new to the list and am seeking some advice on

culturing. I live in a remote fishing village in Alaska, so

understand that there are no cows or goats here. I have been using

ordinary pasturized, homogenized, near expired cows milk - because

that is the only thing available here. From these I create several

kinds of yogurt, and also some keifer. I can get goatein through the

mail however, so I would like to try culturing it. (Goatein is a low

heat, dried organic goat milk) Does anyone out there have any

experience culturing this product? Thanks - C.J.

@@@@@@@@@@@@

Whaaaaaaaaatttttt???????

You live in a remote fishing village in Alaska and you're worried

about milk?? What's wrong with the fish?? I mean, we don't want to

get all into " primary trends in human evolution " and all that, but

milk is so totally unnecessary (except for infants and all that).

Don't misunderstand me; I'm a total dairy addict, but I have at least

six grass-fed raw milk sources within a ten-minute drive, so it's a

local adaptation thing I'm pretty happy about <wipes kefir off

mouth>. If you just want a vehicle for fermentation, there's plenty

of other options, like kombucha, kimchi, natto, etc, and of course

just eat raw flesh and all that too to get the bacteria.

And the thought of consuming pseudo-milk in that scenario! I'm

aghast! What is it you're getting from the milk you can't get even

more and better of from local foods? It's totally second-class.

Hey, by the way, what are the main species of sea greens you guys eat

up there? I get mine from Maine and I know about some of the Asian

ones, but I'm very curious.

Mike

SE Pennsylvania