Re: Anyone have access to filmjolk? - careful of cross contamination of cultures

[Guest guest]

Just want to add a comment about multiple cultures, and the possibility of cross

contamination - I have heard of problems over the years on my kefir groups,

especially with these two particular cultures, so keep them well separated!

Beth in Maplewood

> >

> > Hi V,

> >

> > A lot of people say it tastes different, but I thought for all intents and

purposes when I was making it with our raw, fresh brown swiss and guernsey milk

that it was basically yoghurt. It is delicious, and the creme fraiche that rises

to the top is out of this world! True decadence! (Thanks Kom. Barb for the

starter!)

> >

> > Highly recommendo and I'm really not sure why people go through the trouble

of heating their milk and making conventional yogurt when you could be making a

'set and forget' marvel like vilii/filmjolk!

> >

> > You get to choose the thickness by deciding when to put in to the fridge.

You can have it runnier and more drinkable or you can let it get thick like

yogurt or you can let it ferment all the way and you'll have a fresh, truly raw,

filmjolk cheese, and truly raw whey! yum Highly recommendo if you can tolerate

dairy!

> >

>

[Guest guest]

What happens if cross contamination occurs? Does it just kill the cultures?

Virginia, admitted newbie to this even though I've been on this list for more

than 4 years

> > >

> > > Hi V,

> > >

> > > A lot of people say it tastes different, but I thought for all intents and

purposes when I was making it with our raw, fresh brown swiss and guernsey milk

that it was basically yoghurt. It is delicious, and the creme fraiche that rises

to the top is out of this world! True decadence! (Thanks Kom. Barb for the

starter!)

> > >

> > > Highly recommendo and I'm really not sure why people go through the

trouble of heating their milk and making conventional yogurt when you could be

making a 'set and forget' marvel like vilii/filmjolk!

> > >

> > > You get to choose the thickness by deciding when to put in to the fridge.

You can have it runnier and more drinkable or you can let it get thick like

yogurt or you can let it ferment all the way and you'll have a fresh, truly raw,

filmjolk cheese, and truly raw whey! yum Highly recommendo if you can tolerate

dairy!

> > >

> >

>

[Guest guest]

What happens if cross contamination occurs? Does it just kill the cultures?

Virginia, admitted newbie to this even though I've been on this list for more

than 4 years

> > >

> > > Hi V,

> > >

> > > A lot of people say it tastes different, but I thought for all intents and

purposes when I was making it with our raw, fresh brown swiss and guernsey milk

that it was basically yoghurt. It is delicious, and the creme fraiche that rises

to the top is out of this world! True decadence! (Thanks Kom. Barb for the

starter!)

> > >

> > > Highly recommendo and I'm really not sure why people go through the

trouble of heating their milk and making conventional yogurt when you could be

making a 'set and forget' marvel like vilii/filmjolk!

> > >

> > > You get to choose the thickness by deciding when to put in to the fridge.

You can have it runnier and more drinkable or you can let it get thick like

yogurt or you can let it ferment all the way and you'll have a fresh, truly raw,

filmjolk cheese, and truly raw whey! yum Highly recommendo if you can tolerate

dairy!

> > >

> >

>

[Guest guest]

What I have heard is that the kefir culture is usually the one that is

contaminated, gets very off consistency, maybe even strings (which is usually

when they realize what happened), and it can not be recovered from, you need to

replace your grains.

Beth in Maplewood

> > > >

> > > > Hi V,

> > > >

> > > > A lot of people say it tastes different, but I thought for all intents

and purposes when I was making it with our raw, fresh brown swiss and guernsey

milk that it was basically yoghurt. It is delicious, and the creme fraiche that

rises to the top is out of this world! True decadence! (Thanks Kom. Barb for the

starter!)

> > > >

> > > > Highly recommendo and I'm really not sure why people go through the

trouble of heating their milk and making conventional yogurt when you could be

making a 'set and forget' marvel like vilii/filmjolk!

> > > >

> > > > You get to choose the thickness by deciding when to put in to the

fridge. You can have it runnier and more drinkable or you can let it get thick

like yogurt or you can let it ferment all the way and you'll have a fresh, truly

raw, filmjolk cheese, and truly raw whey! yum Highly recommendo if you can

tolerate dairy!

> > > >

> > >

> >

>