Re: The cloud of beneficial microbes all around us

[Guest guest]

Was it raw milk?

From: B

Sent: Saturday, July 14, 2012 4:09 PM

Marilyn Kefirlady's Forum

Subject: The cloud of beneficial microbes all around us

Dear Y'all

Warning: Extreme grossness ahead. Those with weak tummies like my wife should

not continue reading:

I have been a kefir drinker for almost 1.5 years. I had been drinking 5

or so cups of kefir every day. During this time I felt and believed

and wanted the microbes to be invading my entire body and not just my

gut. I wanted their assistance and believed that we could be good

friends.

One day I decided to stop doing kefir altogether just to see what would

happened. Although I discovered by doing this that kefir was

sensationally healthy because my health started to go south, that

discovery was not what I want to tell you about. I had eaten all my

kefir grains with the intent of buying some new grains from Marilyn

Kefirlady. But that takes time. About 6 days into my kefir " fast " with

the knowledge that my health and happiness depended upon kefir, I

became desperate for kefir.

Previously I had had the experience of picking at the plaque on my teeth

and smelling it, usually while watching some television show. Before

kefir, that plaque would smell dreadful. After kefir, it smelled like

kefir. So there I am watching TV 6 days into a kefir fast which was

rapidly becoming involuntary, and I picked my plaque and smelled it. Even

6 days after stopping kefir altogether, my plaque smelled like kefir.

So, I had this thought. I collected all of the plaque that I could,

which turned out to be roughly a blob about 3 or 4 millimeters in

diameter. (Of course, I had to hide my efforts from my wife.) Then I

put the blob into a cup of fresh milk and set it on the counter where I always

ferment my kefir. The next day it starts to smell like kefir. Two days

after starting, the milk has turned into kefir.

Now, I have to admit: It was not perfect kefir. But it was definitely kefir. And

it was definitely drinkable. It was probably missing some microbes, but it was

drinkable kefir.

[Guest guest]

It was pasteurized milk. I would thing that such an extremely small amount of

" grains " would be overwhelmed by raw milk. But I am only guessing.

From: jdpro@...

Date: Sat, 14 Jul 2012 17:00:35 -0700

Subject: Re: The cloud of beneficial microbes all around us

Was it raw milk?

From: B

Sent: Saturday, July 14, 2012 4:09 PM

Marilyn Kefirlady's Forum

Subject: The cloud of beneficial microbes all around us

Dear Y'all

Warning: Extreme grossness ahead. Those with weak tummies like my wife should

not continue reading:

I have been a kefir drinker for almost 1.5 years. I had been drinking 5

or so cups of kefir every day. During this time I felt and believed

and wanted the microbes to be invading my entire body and not just my

gut. I wanted their assistance and believed that we could be good

friends.

One day I decided to stop doing kefir altogether just to see what would

happened. Although I discovered by doing this that kefir was

sensationally healthy because my health started to go south, that

discovery was not what I want to tell you about. I had eaten all my

kefir grains with the intent of buying some new grains from Marilyn

Kefirlady. But that takes time. About 6 days into my kefir " fast " with

the knowledge that my health and happiness depended upon kefir, I

became desperate for kefir.

Previously I had had the experience of picking at the plaque on my teeth

and smelling it, usually while watching some television show. Before

kefir, that plaque would smell dreadful. After kefir, it smelled like

kefir. So there I am watching TV 6 days into a kefir fast which was

rapidly becoming involuntary, and I picked my plaque and smelled it. Even

6 days after stopping kefir altogether, my plaque smelled like kefir.

So, I had this thought. I collected all of the plaque that I could,

which turned out to be roughly a blob about 3 or 4 millimeters in

diameter. (Of course, I had to hide my efforts from my wife.) Then I

put the blob into a cup of fresh milk and set it on the counter where I always

ferment my kefir. The next day it starts to smell like kefir. Two days

after starting, the milk has turned into kefir.

Now, I have to admit: It was not perfect kefir. But it was definitely kefir. And

it was definitely drinkable. It was probably missing some microbes, but it was

drinkable kefir.

[Guest guest]

I have the heebie jeebies!

The cloud of beneficial microbes all around us

Dear Y'all

Warning: Extreme grossness ahead. Those with weak tummies like my wife

should not continue reading:

I have been a kefir drinker for almost 1.5 years. I had been drinking 5

or so cups of kefir every day. During this time I felt and believed

and wanted the microbes to be invading my entire body and not just my

gut. I wanted their assistance and believed that we could be good

friends.

One day I decided to stop doing kefir altogether just to see what would

happened. Although I discovered by doing this that kefir was

sensationally healthy because my health started to go south, that

discovery was not what I want to tell you about. I had eaten all my

kefir grains with the intent of buying some new grains from Marilyn

Kefirlady. But that takes time. About 6 days into my kefir " fast " with

the knowledge that my health and happiness depended upon kefir, I

became desperate for kefir.

Previously I had had the experience of picking at the plaque on my teeth

and smelling it, usually while watching some television show. Before

kefir, that plaque would smell dreadful. After kefir, it smelled like

kefir. So there I am watching TV 6 days into a kefir fast which was

rapidly becoming involuntary, and I picked my plaque and smelled it. Even

6 days after stopping kefir altogether, my plaque smelled like kefir.

So, I had this thought. I collected all of the plaque that I could,

which turned out to be roughly a blob about 3 or 4 millimeters in

diameter. (Of course, I had to hide my efforts from my wife.) Then I

put the blob into a cup of fresh milk and set it on the counter where I

always

ferment my kefir. The next day it starts to smell like kefir. Two days

after starting, the milk has turned into kefir.

Now, I have to admit: It was not perfect kefir. But it was definitely kefir.

And it was definitely drinkable. It was probably missing some microbes, but

it was drinkable kefir.

[Guest guest]

I don't understand.

From: jdpro@...

Date: Sat, 14 Jul 2012 20:43:35 -0700

Subject: Re: The cloud of beneficial microbes all around us

I have the heebie jeebies!

RE: The cloud of beneficial microbes all around

us

It was pasteurized milk. I would thing that such an extremely small amount

of " grains " would be overwhelmed by raw milk. But I am only guessing.

[Guest guest]

Haha, well, the thought of using dental plaque for culturing milk is a tad

beyond the pale, but interesting experiment, anyway. The thought gives me

the 'heebie jeebies.' I wonder what would happen if you just set out a cup

of milk.

RE: The cloud of beneficial microbes all around

us

It was pasteurized milk. I would thing that such an extremely small amount

of " grains " would be overwhelmed by raw milk. But I am only guessing.

[Guest guest]

That is disgusting !

Al

The cloud of beneficial microbes all around us

Dear Y'all

Warning: Extreme grossness ahead. Those with weak tummies like my wife should

not continue reading:

I have been a kefir drinker for almost 1.5 years. I had been drinking 5

or so cups of kefir every day. During this time I felt and believed

and wanted the microbes to be invading my entire body and not just my

gut. I wanted their assistance and believed that we could be good

friends.

One day I decided to stop doing kefir altogether just to see what would

happened. Although I discovered by doing this that kefir was

sensationally healthy because my health started to go south, that

discovery was not what I want to tell you about. I had eaten all my

kefir grains with the intent of buying some new grains from Marilyn

Kefirlady. But that takes time. About 6 days into my kefir " fast " with

the knowledge that my health and happiness depended upon kefir, I

became desperate for kefir.

Previously I had had the experience of picking at the plaque on my teeth

and smelling it, usually while watching some television show. Before

kefir, that plaque would smell dreadful. After kefir, it smelled like

kefir. So there I am watching TV 6 days into a kefir fast which was

rapidly becoming involuntary, and I picked my plaque and smelled it. Even

6 days after stopping kefir altogether, my plaque smelled like kefir.

So, I had this thought. I collected all of the plaque that I could,

which turned out to be roughly a blob about 3 or 4 millimeters in

diameter. (Of course, I had to hide my efforts from my wife.) Then I

put the blob into a cup of fresh milk and set it on the counter where I always

ferment my kefir. The next day it starts to smell like kefir. Two days

after starting, the milk has turned into kefir.

Now, I have to admit: It was not perfect kefir. But it was definitely kefir.

And it was definitely drinkable. It was probably missing some microbes, but it

was drinkable kefir.

[Guest guest]

Actually, it would be the other way around. The kefir grains would be

overwhelmed by the bad bacteria in the pasturized milk. Maybe the kefir was

just extremely potent.

Al

The cloud of beneficial microbes all around us

>

>

>

>Dear Y'all

>

>

>

>Warning: Extreme grossness ahead. Those with weak tummies like my wife should

not continue reading:

>

>

>

>I have been a kefir drinker for almost 1.5 years. I had been drinking 5

>

>or so cups of kefir every day. During this time I felt and believed

>

>and wanted the microbes to be invading my entire body and not just my

>

>gut. I wanted their assistance and believed that we could be good

>

>friends.

>

>

>

>One day I decided to stop doing kefir altogether just to see what would

>

>happened. Although I discovered by doing this that kefir was

>

>sensationally healthy because my health started to go south, that

>

>discovery was not what I want to tell you about. I had eaten all my

>

>kefir grains with the intent of buying some new grains from Marilyn

>

>Kefirlady. But that takes time. About 6 days into my kefir " fast " with

>

>the knowledge that my health and happiness depended upon kefir, I

>

>became desperate for kefir.

>

>

>

>Previously I had had the experience of picking at the plaque on my teeth

>

>and smelling it, usually while watching some television show. Before

>

>kefir, that plaque would smell dreadful. After kefir, it smelled like

>

>kefir. So there I am watching TV 6 days into a kefir fast which was

>

>rapidly becoming involuntary, and I picked my plaque and smelled it. Even

>

>6 days after stopping kefir altogether, my plaque smelled like kefir.

>

>

>

>So, I had this thought. I collected all of the plaque that I could,

>

>which turned out to be roughly a blob about 3 or 4 millimeters in

>

>diameter. (Of course, I had to hide my efforts from my wife.) Then I

>

>put the blob into a cup of fresh milk and set it on the counter where I always

>

>ferment my kefir. The next day it starts to smell like kefir. Two days

>

>after starting, the milk has turned into kefir.

>

>

>

>Now, I have to admit: It was not perfect kefir. But it was definitely kefir.

And it was definitely drinkable. It was probably missing some microbes, but it

was drinkable kefir.

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

[Guest guest]

There is no bad bacteria in freshly pasteurized milk. That's why kefir

works so well with fresh pasteurized milk. No competition for the kefir

grains.

Old pasteurized milk is a different story. Old raw milk can be just as hard

on the kefir grains to make proper kefir.

Marilyn

On Sun, Jul 15, 2012 at 2:28 AM, <ouched63188@...> wrote:

> Actually, it would be the other way around. The kefir grains would be

> overwhelmed by the bad bacteria in the pasturized milk. Maybe the kefir

> was just extremely potent.

>

> Al

>

>

[Guest guest]

I do not think you had REAL KEFIR. Rather you had sour clabbered milk.

When I was a kid 60 years or so ago, we would set out a gallon of whole raw milk

and let it sour and clabber, then churn it and get some of the best butter and

butter milk one could imagine. This butter milk tasted like my kefir that I now

make with grains and whole fresh RAW milk, so I think what you ended up with is

sour clabbered milk with plaque in it. Try the same experiment without the

plaque and I think you will get the same taste results.

One womans opinion.

Lou in Florida

> <clipped>

I collected all of the plaque that I could,

> which turned out to be roughly a blob about 3 or 4 millimeters in

> diameter. (Of course, I had to hide my efforts from my wife.) Then I put the

blob into a cup of fresh milk and set it on the counter where I always ferment

my kefir. The next day it starts to smell like kefir. Two days after starting,

the milk has turned into kefir.

> Now, I have to admit: It was not perfect kefir. But it was definitely kefir.

And it was definitely drinkable. It was probably missing some microbes, but it

was drinkable kefir.

>

[Guest guest]

I could try that. Perhaps I will.

From: jdpro@...

Date: Sat, 14 Jul 2012 21:52:07 -0700

Subject: Re: The cloud of beneficial microbes all around us

Haha, well, the thought of using dental plaque for culturing milk is a tad

beyond the pale, but interesting experiment, anyway. The thought gives me

the 'heebie jeebies.' I wonder what would happen if you just set out a cup

of milk.

[Guest guest]

There is no bad bacteria in pasteurized milk. That is the whole point of

pasteurization.

From: ouched63188@...

Date: Sun, 15 Jul 2012 02:28:19 -0400

Subject: RE: The cloud of beneficial microbes all around us

Actually, it would be the other way around. The kefir grains would be

overwhelmed by the bad bacteria in the pasturized milk. Maybe the kefir was

just extremely potent.

Al

Re: The cloud of beneficial microbes all around us

>

[Guest guest]

Agreed! <gag!>

-

Cindi

Rabies Challenge Fund :: www.rabieschallengefund.org

On Jul 15, 2012, at 2:26 AM, ouched63188@... wrote:

> That is disgusting !

>

> Al

>

>

>

[Guest guest]

uh. . .yeah.

lori

On Sun, 2012-07-15 at 10:37 -0400, SG wrote:

> Agreed! <gag!>

>

> -

> Cindi

> Rabies Challenge Fund :: www.rabieschallengefund.org

>

> On Jul 15, 2012, at 2:26 AM, ouched63188@... wrote:

>

> > That is disgusting !

> >

> > Al

[Guest guest]

Have you clabbered milk recently? I tried it and didn't get the result

I hoped for.

Kasia

Sent from my iPhone

On Jul 15, 2012, at 9:41 AM, " dnlcrafts_1 " <dnlcrafts@...> wrote:

> I do not think you had REAL KEFIR. Rather you had sour clabbered milk.

When I was a kid 60 years or so ago, we would set out a gallon of whole raw milk

and let it sour and clabber, then churn it and get some of the best butter and

butter milk one could imagine. This butter milk tasted like my kefir that I now

make with grains and whole fresh RAW milk, so I think what you ended up with is

sour clabbered milk with plaque in it. Try the same experiment without the

plaque and I think you will get the same taste results.

>

> One womans opinion.

> Lou in Florida

>

>

>

> > <clipped>

>

> I collected all of the plaque that I could,

> > which turned out to be roughly a blob about 3 or 4 millimeters in

> > diameter. (Of course, I had to hide my efforts from my wife.) Then I put the

blob into a cup of fresh milk and set it on the counter where I always ferment

my kefir. The next day it starts to smell like kefir. Two days after starting,

the milk has turned into kefir.

>

> > Now, I have to admit: It was not perfect kefir. But it was definitely kefir.

And it was definitely drinkable. It was probably missing some microbes, but it

was drinkable kefir.

>

> >

>

>

>

>

>

>

>

[Guest guest]

I will definitely try it.

From: dnlcrafts@...

Date: Sun, 15 Jul 2012 13:41:08 +0000

Subject: Re: The cloud of beneficial microbes all around us

I do not think you had REAL KEFIR. Rather you had sour clabbered

milk. When I was a kid 60 years or so ago, we would set out a gallon of whole

raw milk and let it sour and clabber, then churn it and get some of the best

butter and butter milk one could imagine. This butter milk tasted like my kefir

that I now make with grains and whole fresh RAW milk, so I think what you ended

up with is sour clabbered milk with plaque in it. Try the same experiment

without the plaque and I think you will get the same taste results.

One womans opinion.

Lou in Florida

> <clipped>

I collected all of the plaque that I could,

> which turned out to be roughly a blob about 3 or 4 millimeters in

> diameter. (Of course, I had to hide my efforts from my wife.) Then I put the

blob into a cup of fresh milk and set it on the counter where I always ferment

my kefir. The next day it starts to smell like kefir. Two days after starting,

the milk has turned into kefir.

> Now, I have to admit: It was not perfect kefir. But it was definitely kefir.

And it was definitely drinkable. It was probably missing some microbes, but it

was drinkable kefir.

>

[Guest guest]

I TOTALLY agree with you Al. When I hit the spot where he was picking it out of

his teeth and putting it into milk I stopped reading. YUCK! 

Rose

[Guest guest]

Lou,

How long did you leave the milk out? Did the butter taste like kefir cultured

butter? I can't seem to get my spouse to consume kefir in any form except for

kefir cheese, but, likes sauerkraut...go figure.

I'm willing to try different things. If it doesn't taste right one way, I look

to improve it by adding something or taking something away. My spouse won't

even try it again. Frustrating!

Al

Re: The cloud of beneficial microbes all around us

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

> I do not think you had REAL KEFIR. Rather you had sour clabbered

milk. When I was a kid 60 years or so ago, we would set out a gallon of whole

raw milk and let it sour and clabber, then churn it and get some of the best

butter and butter milk one could imagine. This butter milk tasted like my kefir

that I now make with grains and whole fresh RAW milk, so I think what you ended

up with is sour clabbered milk with plaque in it. Try the same experiment

without the plaque and I think you will get the same taste results.

>

>

>

>One womans opinion.

>

>Lou in Florida

>

>

>

>

>

>

>

>> <clipped>

>

>

>

>I collected all of the plaque that I could,

>

>> which turned out to be roughly a blob about 3 or 4 millimeters in

>

>> diameter. (Of course, I had to hide my efforts from my wife.) Then I put

the blob into a cup of fresh milk and set it on the counter where I always

ferment my kefir. The next day it starts to smell like kefir. Two days after

starting, the milk has turned into kefir.

>

>

>

>> Now, I have to admit: It was not perfect kefir. But it was definitely

kefir. And it was definitely drinkable. It was probably missing some microbes,

but it was drinkable kefir.

>

>

>

>>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

[Guest guest]

You were warned, Rose.

From: rose4843@...

Date: Sun, 15 Jul 2012 19:48:01 -0700

Subject: Re: The cloud of beneficial microbes all around us

I TOTALLY agree with you Al. When I hit the spot where he was picking it

out of his teeth and putting it into milk I stopped reading. YUCK!

Rose

[Guest guest]

Al,

Like kefir it depended on the temps. We did not have AC back then, so it took

maybe overnight during the summer and for winter maybe 24 to 48 hours unless you

put it in a corner near the wood stove where my grand mother did all her

cooking. You will know when it is time. The milk will look and act solid and

like kefir, there will be a small amount of whey IF my memory is correct. I

have not clabbered any milk in recent times. I make kefir.

I have not made kefir butter (I refuse to take the cream off my raw milk) so

can't say if it taste like the old fashion butter we made, but it did have some

flavor to it, unlike the sweet milk butter you buy now days.

My hubby does not like kefir plain, says it taste like sour milk, so I put a bit

of sweetener, vanilla and strawberry flavoring into it and mix with my stick

blender and he loves it, makes it nice and creamy. I also like to put fresh

strawberries when you can find them without having to take out a bank loan to

buy them. I put 1 pint into his lunch every day for his morning and afternoon

snack while he is at work. His lunch contains 2 bottles of cold water (one is

half frozen then filled with cold water), this keeps the kefir and his plate of

meat and veggies cold until he consumes them.

Lou in Florida

> How long did you leave the milk out? Did the butter taste like kefir cultured

butter? I can't seem to get my spouse to consume kefir in any form except for

kefir cheese, but, likes sauerkraut...go figure.

>

> I'm willing to try different things. If it doesn't taste right one way, I

look to improve it by adding something or taking something away. My spouse

won't even try it again. Frustrating!

[Guest guest]

LOL after I sent that email off saying I agree with you Al I thought of this and

said uh I should have said this.

Don't think none of us on here will be asking to buy any of your grains. lol

Rose

[Guest guest]

Lou that's how I have to do the kefir to. I can't just drink it plain. Never

have liked buttermilk and that's kind of what it reminds me of until I do a

shake or smoothie like out of it. I use blueberries to and that is awesome! I

just cook them down a little with just a bit of water and some Stevia and then

put them in the 2 quart container I use for our kefir. Hubby always has to add

more sweetener to his but I can handle it just a bit tart. 

Rose

[Guest guest]

And why would that be Rose? Because I use raw milk or because you are afraid to

believe what I say because your whole germ theory world is crashing down? Why

is it that you think you speak for the entire forum?

Al

Re: The cloud of beneficial microbes all around us

LOL after I sent that email off saying I agree with you Al I thought of

this and said uh I should have said this.

Don't think none of us on here will be asking to buy any of your grains. lol

Rose

[Guest guest]

Why on earth do you cook your blueberries? You are destroying all the nutrients

and antioxitants.

Al

Re: The cloud of beneficial microbes all around us

Lou that's how I have to do the kefir to. I can't just drink it plain.

Never have liked buttermilk and that's kind of what it reminds me of until I do

a shake or smoothie like out of it. I use blueberries to and that is awesome! I

just cook them down a little with just a bit of water and some Stevia and then

put them in the 2 quart container I use for our kefir. Hubby always has to add

more sweetener to his but I can handle it just a bit tart.

Rose

[Guest guest]

There are no good bacteria either. The whole point of drinking it raw

 

C (ATL Ga.)

________________________________

From: B <rogerbird2@...>

Marilyn Kefirlady's Forum < >

Sent: Sunday, July 15, 2012 10:03 AM

Subject: RE: The cloud of beneficial microbes all around us

There is no bad bacteria in pasteurized milk.  That is the whole point of

pasteurization.

From: ouched63188@...

Date: Sun, 15 Jul 2012 02:28:19 -0400

Subject: RE: The cloud of beneficial microbes all around us

 

   

     

     

      Actually, it would be the other way around.  The kefir grains would be

overwhelmed by the bad bacteria in the pasturized milk.  Maybe the kefir was

just extremely potent.

Al

Re: The cloud of beneficial microbes all around us

>

   

   

   

   

                         

[Guest guest]

LMAO!!! Ya...I'm new here and not making kefir, but was interested in what

this was all about as I make my own yogurt. I know who not to get from at

least LOL

On Mon, Jul 16, 2012 at 7:03 PM, Rose <rose4843@...> wrote:

> **

>

>

> LOL after I sent that email off saying I agree with you Al I thought of

> this and said uh I should have said this.

> Don't think none of us on here will be asking to buy any of your grains.

> lol

>

>

> Rose

>

> --

Cindi

Rabies Challenge Fund :: www.rabieschallengefund.org

Doggie Duds for a Cause :: http://doggieduds4acause.blogspot.com/