Re: Is mold on yogurt a no-eat situation?

[Guest guest]

Hi Sarabeth,

I have discovered a great easy method. I wipe the inside of the lid with EM

(effective beneficial microbes) now called Pro Bio, and that prevents any mold

from growing because it is a stronger more robust culture than any other I've

encountered in our ambient environment. It also keeps things 'fresh' a lot

longer. It also works in every conceivable situation involving mold - food and

any other place where mold is a problem.

You can purchase EM/Pro Bio from Midland Probiotics. It is liquid mother culture

that has many nutritional, probiotic and environmental applications. They sell

different grades for different applications, including for human consumption. A

little bit goes a long way.

You can google EM for more information.

This is the little blurb about Pro Bio from the Midland Probiotics website:

A liquid blend of beneficial microorganisms produced through a natural

fermentation

process. These microorganisms, when introduce in to any living system,

promote the growth of naturally occurring beneficial bacteria to

achieve a healthy microbial balance.

Tonio

From: Sarabeth Matilsky

Sent: Saturday, January 29, 2011 8:37 AM

nutrition

Subject: Is mold on yogurt a no-eat situation?

Hi All,

I think I know what the answer will be, but do I have to throw out my

entire batch of raw milk yogurt, simply because of a little spot of

green mold on the top surface?

Also: does anyone have a really mold-proof way of making raw milk

yogurt? I usually have fine results (using commercial yogurt as a

starter), but a few times these mold spots have happened, and they make

me sad...

Thanks!

Sarabeth

[Guest guest]

Use kefir. Kefir doesn't mold, it's amazing. If you use kefir to ferment

bread dough,

the bread is mold-resistant too. My kefir grains are " contaminated "

with viili, and they make a thick yogurty thing, esp. if you use half and

half.

Tastes great too.

On Sat, Jan 29, 2011 at 5:37 AM, Sarabeth Matilsky <sara@...> wrote:

> Hi All,

>

> I think I know what the answer will be, but do I have to throw out my

> entire batch of raw milk yogurt, simply because of a little spot of

> green mold on the top surface?

>

> Also: does anyone have a really mold-proof way of making raw milk

> yogurt? I usually have fine results (using commercial yogurt as a

> starter), but a few times these mold spots have happened, and they make

> me sad...

>

> Thanks!

> Sarabeth

>

>

> ------------------------------------

>

>