Hi Deanna
I couldn't resist
Midas Gold wrote:
> A long, long time ago (but not in a galaxy far, far away)... before
> people domesticated animals, learned to extract milk from them, and
> figured out how to add culture to that milk to make kefir and
> yogurt...
>
> HOW and WHERE did those culturing critters live?
the air ?
> Could it have *only*
> been in wine?
> Did they live in the intestines of baby animals, and
> when people killed them for food, they ate the coagulated milk found
> in their guts and got the cultures that way?
>
In India yogurt was made by boiling the milk till reduced to about half,
cooled then left to ferment in a warm spot after a little yogurt from a
previous batch was added as an inoculum. I read that a "virgin" mother
culture was made by adding lemon juice to the cooled condensed milk then
left to ferment for about 24 hours. I often wondered how Lb acidophilus milk
was originally made... from yogurt making with contaminated hands from a
breast fed baby pooh perhaps?
Oh no, now I also put you of your lunch.
> Deanna
>
Peace and respect
--Dominic N A
My Kefir home pages:
http://www.chariot.net.au/~dna/kefirpage.html
Making Kefir:
http://www.chariot.net.au/~dna/Makekefir.html
Kefir faq's:
http://www.chariot.net.au/~dna/kefir-faq.html
Loves ya and leaves ya all!
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