posted
just thought it might work well
Posts: 908 | From Albany | Registered: Nov 2008
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Rumigirl
Frequent Contributor (1K+ posts)
Member # 15091
posted
up. I'd llike to know.
Posts: 3771 | From around | Registered: Mar 2008
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Carol in PA
Frequent Contributor (5K+ posts)
Member # 5338
posted
I bet it would culture the milk, but wouldn't that be rather expensive?
When I bought the starter culture for Kefir, it cost about $6 for six packets, good for six quarts of milk.
I tried making Kefir with only one half of a packet of powder, and it works well. Also, I use pasteurized milk, which has already been scalded to kill bacteria, so I don't bother to scald it again.
I just warm it up in the microwave to about 80 degrees Fahrenheit before mixing in the starter powder.
80 degrees is lukewarm to my finger. I use masking tape to label the quart jar with the date and starting time, and put it in the cupboard, where it's dark and quiet.
In the summer the Kefir is ready in 24 hours. You can jiggle the jar to guage if it has thickened, like a light set pudding. Stir it up and put it in the refridgerator, and it will get thicker.
Hah, I usually drink a cup of it before I refridgerate the rest. It tastes somewhat like buttermilk, but with a zippier and more complex flavor.
In the winter our kitchen is in the low 60's, and it takes two days for the Kefir to culture.
Posts: 6947 | From Lancaster, PA | Registered: Feb 2004
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posted
thanks, I just thought if i used a litle of the vsl it would grow more different strains of the good stuff.
Posts: 908 | From Albany | Registered: Nov 2008
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posted
I tried it once. It made my yogurt flop. I think that there is a certain balance that needs to be had with the microbes. But I still used it. It didnt taste bad.
If you really want to get the great microbes in you you need to go for keifer.
Posts: 803 | From USA | Registered: Oct 2013
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