Can you explain how you do this (particularly with the ACV).
One way you can "make" ACV cheaper is to buy one of the bottles with the mother and then add some (half cup or so) to a gallon of unpasteurized cider. It will eventually turn to ACV. You can also use a juicer with apples and do the same thing. I've never heard of adding probiotics to stuff though (except to milk when you add yogurt to it to make more yogurt). I'm intrigued ! Lisa _____ From: brick...@aol.com [mailto:brick...@aol.com] Sent: Tuesday, November 16, 2010 2:54 PM To: silver-list@eskimo.com Subject: Re: CS>re: making your own vitamins In a message dated 11/16/2010 9:10:26 A.M. Pacific Standard Time, blacksa...@comcast.net writes: Alas, remember that any store bought kefir will undoubtedly be pasteurized -- which in essence (in my opinion) kills just about every healthy thing it I add probiotics back in pasteurized products. I learned when making wine one procedure said to kill the yeasts then add back good yeasts or else some bad ones could dominate and wreck the wine. I make my own sauerkraut and have to can it in order for it to keep longer than a week. Canning kills the yeasts. I even add probiotics to ACV instead of paying 500% more for unpasteurized versions. Brickey
