would the lye in soap kill off all or most of the bacteria? i was
reading a study on anti-bacterial soap and how its pretty much a
marketing gimmic because regular soap is so good a killing bacterial
there is no measurable difference in germ killing power. is there a
more bacteria friendly glycerin type substance that could be used?
sorry bout the confusing last post with no question in it, its
monday. -dave

--- In Kefir_making@yahoogroups.com, "dave110man" <dave110man@y...>
wrote:
> --- In Kefir_making@yahoogroups.com, "lena bodge"
<horseofcolor@h...>
> wrote:
> >
> >
> >
> >
> > hi,i've been makeing cheese and soap for a long while now ,out of
> goat's
> > milk i seem to be over run with it i have 4 nannys that are
giving
> milk now.
> > and one due to kid out anyday now ,my question was on the kefir
> could i use
> > it like i was useing buttermilk before to make my cheese. which
was
> to add a
> > cup of buttermilk to a gallon of goats milk then let it form to
> curd
> > overnight will the one cup of kefir milk turn the goats milk to
> kefir milk
> > in 24 hours of does it have any effect on the milk at all ,or
> should i just
> > use kefir milk made with the grain's ..i just checked on some
blue
> cheese
> > that i've been ageing now for 6 week's it looks great so far and
i
> have the
> > soft cheeses recipys down pat but i want to try my hand at swiss
> and some of
> > the others--but i also like a really sharp cheddar - and the hot
> pepper
> > white cheeses- and if i can get the recipy down a cheese known as
> gourd it's
> > shaped like a gourd but is a hard salt brian type cheese has
anyone
> on list
> > tryed kefir milk in there soap recipy's i'm fixing to make a new
> batch and
> > i'm going to add kefir milk instead of the buttermilk right now
my
> kefir
> > grain's are produceing right at a qt of kefir a day which is not
to
> bad my
> > grains have grown really well in the last couple of weeks i think
i
> have
> > about a cup of kefir grain's now where i started out with a
> tablespoon full
> > ,but i wanted to know the effect of kefir milk when makeing the
> cheese and
> > stuff because with the recipys i was useing with just goat's milk
&
> > buttermilk i still had to use -rennet-and or citric
acid ,depending
> on the
> > brand of cheese i was makeing so if any one knows if i put say 1
> cup of
> > kefir milk to one gallon of fresh goats milk how long would it
need
> to sit?
> > and once it ripened would i still need the rennet tab's to curd
the
> cheese
> > ,or could i just follow dom's site then as if i started with
> nothing but
> > kefir milk?? and if anyone has a great proven kefir soap recipy
> please
> > share--thank's
> >
> >
> > lena @ kountry k's stables-ApHC-AQHA-TB-all foundation bred.
> > http://communities.msn.com/breedingstablesandstuds
> > >Hi Lena,
> > >
> > >I make all my cheese with goat's milk. I prefer the flavour to
> cow's milk.
> > >The procedure you describe is the correct starting point. When
you
> have
> > >made kefir, you can pour into a clean chemical-free cloth to
hang
> 24 or 48
> > >hrs. Then you can use this kefir leban as a starting point for a
> matured
> > >cheese, like Dom has described.
> > >
> > >Les us know the results / comments :o)
> > >
> > >Giacomo
> > >
> > >--- In Kefir_making@yahoogroups.com, "lena bodge" wrote: > > > >
>
> hi,on
> > >the cheese made with kefir do i need to use only kefir milk or
can
> i > use
> > >whole goats milk and add a cup of kefir and let it set over
night
> to > curd
> > >then start makeing my cheese??and i'm still looking for water
> kefir >
> > >grain's in georgia or in a state close by--thank's for any
info...
> > > >
> > >lena @ kountry k's stables-ApHC-AQHA-TB-all foundation bred. >
> > >http://communities.msn.com/breedingstablesandstuds > >
> >
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