MARILYN Re: Bio-K

[Guest guest]

Marilyn,

I was thinking of the cooler temps slowing down the growth too much. So long as

your shelf temp does not exceed 118 degrees, the warmer, the faster the growth.

My kitchen cabinet shelves register a pretty steady 75-80 degrees in summer and

only slightly lower in winter. The Sacramento Valley kitchen temp is like

that, even without a/c and central heat going all the time.

The culture will grow even in a fridge, and multiplies like an alien invasion at

warmer temps. ;-)

Ann

> >Homegrown Kefir culture is realtively easy to do

> >in goat milk, if cow's milk is a problem. I have

> >a source for raw whole cow milk from a local

> >dairy. It is super-good stuff. And it has the

> >benefits of active enzymes in addition to loads

> >of pro-biotics. If fermented at least 24 hours

> >at about 70 - 75 degrees in a dark cabinet, it

> >will be lactose-free and lively. It just makes my tummy feel good!

>

> Well, maybe easy, and maybe not -- I'd have to

> come up with a cooler which would keep it at

> 70-75 degrees, because that is NOT what New

> Orleans room temp is in spring, summer, and

> autumn -- we can't afford the air conditioning bill.

>

> AND, I would have to find a culture which does

> not contain bifidus -- Elaine was 100% on about

> bifidus not being a team player.

>

> As I noted, I made two mistakes with the

> experiment: using commercial kefir, and using kefir which had bifidus in it.

>

> Also just as a reminder, many, many, MANY people

> do not do well with raw foods, at least,

> initially. It literally took me years to tolerate

> much in the way of raw fruits and vegetables --

> and even now, I have to make sure I give my

> digestion a break a couple times a week by eating cooked veggies.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

>