At 01:58 AM 16/11/04, Dan wrote:
About a year ago I put some CS into some milk to extend it's storage
life in the refrigerator as I was going to be away for a week. At that
time I was making yoghurt. I was unable to get this milk to ferment.
I don't believe your statement, as it is.
CS will kill yoghurt making bacteria, but as most things are more
complicated than you report them, it may have to do with dosages and
things like that...
-
Hi Dan,
It's a case of horses for courses - the gods know what your milk was before
it started!
Your evidence is a bit loose... :-)
I on the other hand, make Kefir ( or SWMBO does) at least twice per week,
based on raw, unhomogenised or dosed milk.
3 facts in evidence:
1. The life of the milk is greatly extended.
2. The Kefir culture is unaffected.
3. We have had failures when forced to try and use "std" milk. ( And it
tastes crook!)
Cheers,
Himagain
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