You might want to join the microbialfermentation group ... it's all
about fermenting and has some ultra-knowledgeable people on it.
But to answer the question, pastuerized milk doesn't hurt the grains
at all. Shoot, boiled milk is ok too. Raw milk is iffy: healthy grains
can overcome the natural bacteria, but sometimes they just 'adopt'
them and the kefir changes taste/texture.
Always get organic milk though. My grains didn't do well at all on
non-organic ... I'm assuming there are enough antibiotics left in the
milk to give the kefir bacteria a hard time.
On Tue, Jun 9, 2009 at 4:26 PM, espressodaily<no_reply@yahoogroups.com> wrote:
> My wife bought me some organic milk, and I just started a new brew with it. I noticed that it's ultra-pastuerized.
>
> Will my grains suffer?
> Any danger of seeing what happens?
> Do I need to swap them out tomorrow (or sooner?)
> Assuming I let it go and make a brew, will the resulting kefir have reduced pro biotic benefits?
>
>
>
> ------------------------------------
>
> Yahoo! Groups Links
>
>
>
>
--
Heather Twist
http://eatingoffthefoodgrid.blogspot.com/
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/fast5/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/fast5/join
(Yahoo! ID required)
<*> To change settings via email:
mailto:fast5-digest@yahoogroups.com
mailto:fast5-fullfeatured@yahoogroups.com
<*> To unsubscribe from this group, send an email to:
fast5-unsubscribe@yahoogroups.com
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
[get this widget]
0 comments:
Post a Comment