Hi,. Day Sutton, I have printed out the Dom information, but find the
directions confusing. Their directions say to use 1/4 tsp. of kefir
(grains) as a starter. My daughter sent me about half a cup ofclumpy ,
rather "rubbery" stuff with which she makes her kefir. I am wondering how a
person can tell if what you have made is really kefir, or if it is just
clabbered milk? Does one have to use a plastic sieve? My first result was
separated stuff. The second time around a sort of creamy like liquid.
Neither one sounded like the description Dom gives of stuff that is set
enough so it doesn't really move around much in the bottom of the glass
bowl. I have found a place where I can get unpasteurized goat's milk.
Perhaps it would help if you would tell me exactly how you make yours. Ruth
P.S. I am using store milk at present. At one place in the information, it
sounded like you have to warm the milk and test it and the grains with a
cooking thermometer. There were several other questions I have which I
can't think of right now. Ruth
From Ruth Strackbein
From: "Day Sutton" <[email protected]>
Reply-To: [email protected]
To: [email protected], [email protected]
Subject: Re: CS>Duncan on kefir -Ruth
Date: Tue, 28 Nov 2006 20:09:47 -0500
Ruth I have been making and using Kefir for about two years. I also
use it with the flax
seed oil as per Johanna Budwig. Just as maintenance. the term Kefir
Grains is misleading to many, because it sounds like it might be oats
or corn. Dom has the best information on Kefir I have found.
http://users.chariot.net.au/~dna/kefirpage.html
On 11/28/06, ruth strackbein <[email protected]> wrote:
Hi Duncan, Thanks for your wise reply. Which probiotic capsule would be
best? Maybe this is one you can't answer on this site. My e-mail is
[email protected]. Ruth
From Ruth Strackbein
If Duncan answers off list, please forward his answer, I too would be
interested in his expertiese..
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