Guest guest Posted June 26, 2004 Report Share Posted June 26, 2004 In a message dated 6/26/2004 12:24:20 PM Eastern Daylight Time, writes: > However, lacto-fermenting with the Stoney Field Farm yogurt's whey > or soured milk has never worked for me. I would really > > I have had good results with this. I have made three batches of fermented > veggies now, mostly the ginger carrots and sauerkraut with carrots and other > veggies like onions. The last batch, when I made the whey from the yogurt, I > added some kefir and the resulting veggies were more tart and crisp. I don't > know if this is from the kefir or the fact that I let them sit out at room > temp. for about a week. > > I have ordered kefir grains but not received them yet. I have been using > kefir from the health food store. Would it work if I took some kefir from the > bottle and mixed it with milk and let it stand overnight, like you do with > yogurt, or is using the grains the only way to make kefir ? > Olga > PS If you have questions or comments on my posts, please send a copy to my > e-mail address, as well as to the list address .I get the digest and they have > been very long lately and I do not always have time to read through all of > them and I don't want to miss anything that is directed to me. Quote Link to comment Share on other sites More sharing options...
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