WTF people?!!!... How did an Excerpt from Ole Bob's CS Book get hijacked into a recipie for sour milk cookies?...
Dan On Wed, Oct 6, 2010 at 2:37 PM, needling around <[email protected]> wrote: > I do believe I have a recipe for sour milk cookies or something like that if > you would like. Also you can drain the whey from it and make cheese. > PT > > ----- Original Message ----- > From: Lisa > To: [email protected] > Sent: Wednesday, October 06, 2010 3:33 PM > Subject: RE: CS>Excerpt from Ole Bob's CS Book > > I’ve never thrown out any raw milk either (regardless of its age). I agree > that it never spoils… it just changes consistency J > > But, certainly my kids won’t drink the cheesy, clumpy stuff let alone put it > on their oatmeal…and I haven’t made cheese in awhile – so I rarely let it > get to that point if when it does get to the stage where the flavor > changes…I mix it in the chicken feed and they eat it like there’s no > tomorrow! No waste here… > > > > ________________________________ > > From: Nenah Sylver [mailto:[email protected]] > Sent: Wednesday, October 06, 2010 2:25 PM > To: [email protected] > Subject: RE: CS>Excerpt from Ole Bob's CS Book > > > > Excerpt from Ole Bob's CS Book: The History of Colloidal Silver > > Silver has been used throughout history by the aristocracy for plates and > drinking vessels, and its use has been a source of protection from the > ravages that affect the mass of humanity. Our pioneers would add a silver > dollar to the milk buckets to prolong the useful life. If you so choose you > can add a tablespoon of your silver product to a gallon of milk and it will > not spoil for weeks. > > --------------------------------------------------------- > > [Lisa] Would adding EIS to a gallon of raw milk inhibit the benefits of > actually consuming raw milk (for the healthy critters etc)??? > > --------------------------------------------------------- > > Great question, Lisa. > > > > Yes, adding CS to raw milk would kill the beneficial bacteria. However, the > advantage to milk that’s raw and unadulterated is that for the most part, it > DOES NOT SPOIL. It will ferment naturally into something that’s quite > drinkable. I say “for the most part,” because the types and amounts of > bacteria in raw milk can vary and sometimes you get a fermented end product > that’s more drinkable than what you get at other times. > > > > CS is most useful for adulterated (pasteurized and homogenized) milk. > Adulterated milk DOES spoil, and quickly (because there are no beneficial > bacteria present to produce a natural ferment.) That’s where CS can do the > most good. > > > > When I have had raw milk in the past, I’ve gotten some lovely ferments > simply by keeping the milk in the fridge for several weeks. I have very > rarely had to throw it out. > > > > Nenah > > > > Nenah Sylver, PhD > > electromedicine specialist and author > > The Rife Handbook of Frequency Therapy (2009) > > & The Holistic Handbook of Sauna Therapy (2004) > > www.nenahsylver.com -- The Silver List is a moderated forum for discussing Colloidal Silver. Rules and Instructions: http://www.silverlist.org Unsubscribe: <mailto:[email protected]?subject=unsubscribe> Archives: http://www.mail-archive.com/[email protected]/maillist.html Off-Topic discussions: <mailto:[email protected]> List Owner: Mike Devour <mailto:[email protected]>
