molds on home brews/Re: Help w/ raspberry drink from NT

[Guest guest]

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> I always wondered how you made your kefir beer! Thanks for that

recipe!

>

> Can you tell me what IMO kefir is? Where do you get your kefir

grains?

> I have been using Donna Gate's Body Ecology Kefir starter.

>

> In regards to the mold, I checked my " Wild Fermentation " book last

> night and Katz does think mold is okay and should be skimmed off.

> Still not so sure...

>

>

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I've gotten a layer of white mold on top of my milk many times when I

clabber it for whey and don't get around to straining it for a few

days [or weeks :-) ]. I've eaten/drank the mold with the whey and/or

curds many times with no problem, just because it was too much hassle

to skim it or something and I might've just been sampling a little

curds as a snack or something. The flavor is mild. I've skimmed it

a few times, and I guess that's a better option for many recipes, but

the point is that there'll traces left even when you skim it and that

such traces shouldn't be an issue at all. That doesn't go for all

molds of course! I can only report my experience with raw milk molds

and I personally wouldn't worry about molds from kefir concoctions

because of my semi-irrational faith in the safety of kefir anything,

which is shared by other group members...

Mike

SE Pennsylvania

The best way to predict the future is to invent it. --Alan Kay