Kefir is not buttermilk (was Re: Kefir floater availability)

[Guest guest]

--- In , " jwwright " <jwwright@e...>

wrote:

> Just to point out that butter was made with soured milk, as opposed

to the sweet cream butter of today. That made the buttermilk sour.

Still not the same as cultured bmilk of today. Wonder how the process

compares with kefir and yogurt? there is a recipe for cottage cheese

using " live " buttermilk. How can we be sure what it is exactly we're

making?

**********you guys might want to check out the book " Nourishing

Traditions " . It's loaded with information about these things, and

it's sort of a " bible " of NUTRIENT-DENSE " real food " in general.

I make kefir everyday. The definitive website on kefir is:

http://users.chariot.net.au/~dna/kefirpage.html

more than you'll ever want to know about kefir from a kefir guru in

Australia.

all these things are just different bacteria feeding off lactose in

milk ( " lacto-fermenting " ), and the difference between cultured

buttermilk, clabbered milk, kefir, yogurt, etc is just which types of

bacteria are in the culture. If you leave milk sitting out on the

counter for a few days at room temp the natural milk bacteria grow

and you get curds and whey, which is healthier than the milk in its

original form. Of course this only works for real milk, not

pasteurized white liquids labelled " milk " sold in supermarkets that

only the woefully uninformed victims of the modern food processing

industry would drink. Pasteurization + synthetic retinol + synthetic

vit D = bad news. www.realmilk.com

Mike