Hi Marilyn,
I'm glad you mentioned the room temp yogurt.
I make my yogurt at room temp. also. I have even made it in the
refrigerator, but that takes days. I also found that it seems to come out
so much sweeter and milder this way.
Another interesting experiment...mix kefir whey (extra grains) and your
yogurt starter. Let them ferment 12 to 24 hours. Has a very interesting
flavor and texture (creamy) and has the health benefit of all the different
cultures.
Take care -Kat
----- Original Message -----
From: "Marilyn Jarzembski" <marilynjarz@...>
To: <Kefir_making@yahoogroups.com>
Sent: Friday, May 31, 2002 9:37 AM
Subject: [Kefir_making] kefir ginger-ale
> Hi Kat,
>
> >>>I know just how fizzy this drink can get, and I
> have been afraid to fill to the top (didn't want a
> glass explosion). How did it work when you
> opened the bottle? Does it fizz a bit or does it
> really keep everything calm when you fill all the way
> up?
>
> The bottle said: pppsssooo when I opened it and I knew
> right then I was in for something special. I use
> pretty hefty juice bottles and don't anticipate any
> explosions.
>
> My next project is perfecting my kefir/probiotic (in
> capsules from the health food store) yogurt type
> culture. First try was very good. I accidently let it
> ferment for 48 hours at room temperature. The curd was
> completely separated from the whey so I decided to
> make cheese. It drained in 30 seconds. Added some
> celery salt and wow!
>
> The whey was totally unlike kefir-whey and I made
> lemonaide with it. Another wow! For some reason the
> whey was not that sour. Usually my whey is so sour it
> is only good for fermenting flours for pancakes or for
> taking a bath. We drank this stuff.
>
> Cheers,
> Marilyn
>
>
>
> =====
> "It is the Law that any difficulties that can come to you at any time, no
matter what they are,
> must be exactly what you need most at the moment,
> to enable you to take the next step forward
> by overcoming them. The only real misfortune, the only real tragedy, comes
when we suffer without learning the lesson."
> --Emmet Fox
>
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