Re: Re: home-cultured kefir/product

March 24, 2011

I have been culturing my own organic milk--looking to morph to raw from

Pennsylvania again--for many years. I use live probiotics bought locally at

health food stores. I look for products that have oh, 12-14 strains and use it

as starter. Works just fine! I always let product culture 'til it begins to

separate into curds and whey, then I know the lactose is used up.

In cold weather I set the jars on the radiator--in 8 hours they are done. In hot

weather they go on countertop and that is all that is needed. In-between

extremes of seasons I use a cooler with a towel on top of jars, and a heating

pad set on low on top of that (medium heat also works if towel is thicker).

IF you have a pilot light on your stove, you can set the jar(s) on top of that

spot. I used to use a pan with water in it on stovetop and set the jars in it,

heating the water to warm temp when needed. This was when had time to stand over

it which doesn't happen now. :>)

...Hope this helps! Appreciate all y'all's input!

The best to you,~Louise

Now that I would tend to agree with!! There's also a kefir group site which I'm

on through where you can learn all about it from people who use either the

(fresh) milk or water grains. I'm still a novice because it's hard to get fresh

grains where I live (in Australia) & store bought are not good...I've tried

them...but loads of people from mainly US & Canada ( & sometimes the UK) are

absolutely thriving on kefir. Google the site & register with the group, if

you're interested...it's an education in itself!

>

> I've spent 12 years with doctors, naturopaths,nutritionists and a host of

others. I spent a small fortune and went on disagreeable diets and took endless

supplements all to no avail. Now, after 18 months of daily consumption of milk

Kefir (real stuff, not the processed, commercial crap), I am almost fully free

of candida symptoms. Get on this stuff even if you keep trying other therapies,

this works.

>

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