Guest guest Posted January 19, 2011 Report Share Posted January 19, 2011 Hi, I've been making yogurt and cream fraise for the past two months with the same starter coming from each batch. I initially used a yogurt and cream fraise starter and added several probiotic powders to it. There seems to be a slight alcoholic smell to it. They taste fine but I've got a toddler I'm feeding this to to help her gut but if the alcoholic ferments is bad then I want to stop. Does anyone know if this is good or bad? BTW, anything special you would do to give a young toddler a nourishing and healthy start in life? Thanks in advance, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2011 Report Share Posted January 19, 2011 I'd use kefir ... as cultures go it's a lot sturdier than most and it does not easily go alcoholic. Plus once you get your grains going, they keep multiplying and there is nothing else to buy. The problem with probiotic powders, esp. if you are mixing them, is you really have no way to tell what they are going to do. But the bacteria they use, and the yogurt people use, is a wimpy kind of laboratory bacteria that must be renewed now and then, because they tend to get attacked by phages and local more sturdy bacteria. Kefir grains though, are tough and fight back. On Wed, Jan 19, 2011 at 10:40 AM, juliahosman <juliahosman@...> wrote: > Hi, > > I've been making yogurt and cream fraise for the past two months with the > same starter coming from each batch. I initially used a yogurt and cream > fraise starter and added several probiotic powders to it. > > There seems to be a slight alcoholic smell to it. They taste fine but I've > got a toddler I'm feeding this to to help her gut but if the alcoholic > ferments is bad then I want to stop. > > Does anyone know if this is good or bad? > > BTW, anything special you would do to give a young toddler a nourishing and > healthy start in life? > > Thanks in advance, > > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2011 Report Share Posted January 19, 2011 , I would recommend Dr. 's book " Our Children Are What Our Children Eat. " Particularly important for young children is Bifidus. Someone, maybe , knows if Bifidus is included in kefir. Ellis Hein Is this ok ? Hi, I've been making yogurt and cream fraise for the past two months with the same starter coming from each batch. I initially used a yogurt and cream fraise starter and added several probiotic powders to it. There seems to be a slight alcoholic smell to it. They taste fine but I've got a toddler I'm feeding this to to help her gut but if the alcoholic ferments is bad then I want to stop. Does anyone know if this is good or bad? BTW, anything special you would do to give a young toddler a nourishing and healthy start in life? Thanks in advance, Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.