According to the information I have from Japan, Caspian
Sea Yogurt should not be agitated during culture time. Mailing
the yogurt with milk will start a new culture and we know
it will be moved during mailing. Also, the
yogurt needs oxygen to produce a certain bacteria.
I would suggest sending the yogurt fully cultured.
I've done this and it's very successful.
Ed if you have different information other than from the book written
about this yogurt please let me know so I am giving the
most accurate information.
Thanks,
Kathann
----- Original Message -----
From: "Ed Kasper" <edkasper@...>
To: <Kefir_making@yahoogroups.com>
Sent: Thursday, March 31, 2005 11:37 AM
Subject: [Kefir_making] RE: Caspian sea yougurt
>
> Bjoerg, Try a 1:4 ratio with an expected delivery time of
> 2-3 days
> 2 spoonful CSY
> 8 spoonful milk
>
> Ed Kasper LAc. Licensed Acupuncturist & Herbalist
> Acupuncture is a jab well done
> www.HappyHerbalist.com Santa Cruz, CA.
>
>
> -----Original Message-----
> Date: Thu, 31 Mar 2005 05:32:22 -0000
> From: "bjoerg_christiansen"
> <bjoerg_christiansen@...>
> Subject: Caspian sea yougurt
>
> Can sombody tell me what amount of milk I need to mix in
> when I am
> sending 2 spoonfull of yougurt stater to my daughter?
>
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> Dom's Kefir in-site for information:
> http://users.chariot.net.au/~dna/kefirpage.html
>
> Looking for kefir grains?... or have kefir grains to share?
>
> http://66.46.11.99/clarkson/Show/Clarkson/kefir/default.asp
>
> http://www.rejoiceinlife.com/kefir/kefirlist.php
> Yahoo! Groups Links
>
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