Guest guest Posted May 25, 2004 Report Share Posted May 25, 2004 Can't wait to see how your goat milk kefiili turns out. I keep trying but turn out nothing like the kefiili form cows milk. About the same thickness as kefir. Chris > > Well, my neighbor bought a milk goat so I finally tried > out some fresh raw goat milk. It tasted good (like > raw cow milk) but I have to report that I have > the same problems with it that I do with cow milk > (my hands get cold, I get chilled, then incredibly > thirsty and hungry for the rest of the day, and > bloating etc.). Oh well. I'm kefiring it to see how it > does, since some people have said the kefiili gets > thin with raw goat milk but I haven't tried it myself. > -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 25, 2004 Report Share Posted May 25, 2004 >Can't wait to see how your goat milk kefiili turns out. I keep trying but >turn out nothing like the kefiili form cows milk. About the same thickness >as kefir. > >Chris Your wait is over ... mine doesn't thicken either! I'm going to try boiling it and see if that works. If it works on boiled goats milk, then the problem is a competing bacteria or bacteriophage ... it's funny because kefiili thickens rice milk quite well, so I'm guessing the problem is microbial ... -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 25, 2004 Report Share Posted May 25, 2004 Thanks for the update. Let me know how it goes. Chris > > Your wait is over ... mine doesn't thicken either! I'm going to try boiling > it and see if that works. If it works on boiled goats milk, then the > problem is a competing bacteria or bacteriophage ... it's funny because > kefiili thickens rice milk quite well, so I'm guessing the problem is > microbial ... > > -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 25, 2004 Report Share Posted May 25, 2004 > Re: Goat vs. Cow milk > > > >>Can't wait to see how your goat milk kefiili turns out. I keep trying but >>turn out nothing like the kefiili form cows milk. About the same thickness >>as kefir. >> >>Chris > >Your wait is over ... mine doesn't thicken either! I'm going to try boiling >it and see if that works. If it works on boiled goats milk, then the >problem is a competing bacteria or bacteriophage ... it's funny because >kefiili thickens rice milk quite well, so I'm guessing the problem is >microbial ... > >-- Heidi Jean > Hmmmm...I'm pretty sure I made nice thick goat milk kefilli last year when you sent me a grain. But that was grade A, very low bacterial count milk. Maybe your neighbors milk has a different milieu... Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg Weston A. Price Foundation Chapter Leader, Mid Coast Maine http://www.westonaprice.org ---------------------------- " The diet-heart idea (the idea that saturated fats and cholesterol cause heart disease) is the greatest scientific deception of our times. " -- Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt University, Tennessee; heart disease researcher. The International Network of Cholesterol Skeptics <http://www.thincs.org> ---------------------------- > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 25, 2004 Report Share Posted May 25, 2004 Oh, are you telling me that Grade A milk has less beneficial bacteria? > Hmmmm...I'm pretty sure I made nice thick goat milk kefilli last year when > you sent me a grain. But that was grade A, very low bacterial count milk. > Maybe your neighbors milk has a different milieu... > > > > Suze Fisher > Lapdog Design, Inc. > Web Design & Development > http://members.bellatlantic.net/~vze3shjg > Weston A. Price Foundation Chapter Leader, Mid Coast Maine > http://www.westonaprice.org > > ---------------------------- > " The diet-heart idea (the idea that saturated fats and cholesterol cause > heart disease) is the greatest scientific deception of our times. " -- > Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt > University, Tennessee; heart disease researcher. > > The International Network of Cholesterol Skeptics > <http://www.thincs.org> > ---------------------------- > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 25, 2004 Report Share Posted May 25, 2004 > Re: Goat vs. Cow milk > > >Oh, are you telling me that Grade A milk has less beneficial >bacteria? > >> Hmmmm...I'm pretty sure I made nice thick goat milk kefilli last >year when >> you sent me a grain. But that was grade A, very low bacterial >count milk. >> Maybe your neighbors milk has a different milieu... >> >> No, it likely has *more*. What it has is less pathogenic organisms. Raw milk is strictly regulated here, so it's typically got a much lower overall bacterial count, but I think most of that would be pathogenic bacteria. I use several different sources of local raw milk, none seem to be prone to having too much pathogenic bacteria, just the opposite. So a good culture should be able to strut it's stuff when introduced. Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg Weston A. Price Foundation Chapter Leader, Mid Coast Maine http://www.westonaprice.org ---------------------------- “The diet-heart idea (the idea that saturated fats and cholesterol cause heart disease) is the greatest scientific deception of our times.” -- Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt University, Tennessee; heart disease researcher. The International Network of Cholesterol Skeptics <http://www.thincs.org> ---------------------------- > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 25, 2004 Report Share Posted May 25, 2004 >Hmmmm...I'm pretty sure I made nice thick goat milk kefilli last year when >you sent me a grain. But that was grade A, very low bacterial count milk. >Maybe your neighbors milk has a different milieu... > >Suze Fisher Someone else made it with pastuerized goat milk just fine. This milk goat is a prime goat from a good farm, but I think the viili bacteria is pretty picky (it dies off rather easily). So yeah, a different milieu. My Mom used to tell me that every region in France and Switzerland had cheese turn out different, that's why they named the cheese after the region. Nowadays they can heat the milk and add a culture, but in the old days it depended on so many factors ... what the cows/goats ate, the temp, the type of forage, what had been in the cheese bucket last ... -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2004 Report Share Posted May 26, 2004 > RE: Goat vs. Cow milk > > > >>Hmmmm...I'm pretty sure I made nice thick goat milk kefilli last year when >>you sent me a grain. But that was grade A, very low bacterial count milk. >>Maybe your neighbors milk has a different milieu... >> >>Suze Fisher > >Someone else made it with pastuerized goat milk just fine. Sorry, I forgot to specify I used *raw* goat milk, FWIW. Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg Weston A. Price Foundation Chapter Leader, Mid Coast Maine http://www.westonaprice.org ---------------------------- " The diet-heart idea (the idea that saturated fats and cholesterol cause heart disease) is the greatest scientific deception of our times. " -- Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt University, Tennessee; heart disease researcher. The International Network of Cholesterol Skeptics <http://www.thincs.org> ---------------------------- Quote Link to comment Share on other sites More sharing options...
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