Guest guest Posted April 20, 2010 Report Share Posted April 20, 2010 > I did some research on this last week and the notes from Seth on Pecanbread say you do need to sterilize. Here it is. Katy > > Nutmilks (Nut Culture): Many people on the SCDiet also make a variety of nut-milks. A recipe that you can expand on can be found here. Virtually any nut milk can be experimented with. If you can tolerate the nut-milk to begin with, then the fermented product should be okay too. The only caveat has to do with coconut milk. A few years ago, Dominic N. Anfiteatro, the guru of kefir, relayed a few concerns he had over fermenting coconuts due to contamination of the bacterium burkholderia cocovenenans. Therefore, I would certainly sterilize (just like the milk for yogurt) the coconut milk/water before fermenting.. okay - I didn't know that - but the reason I said to make it right after making coconut milk in the first place is because you make the milk by soaking the coconut in just boiled water - directly from the kettle to the blender. And then you stir it up and let it soak for 10 minutes or so in that water - and that water always retains a lot of heat in the blender. So it seems to me that this achieves sterilization. This is unlike the directions for making nut milk where you simply use tap water to make the milk. And so never sterilize. Mara Quote Link to comment Share on other sites More sharing options...
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