Re: Re: Anyone have access to filmjolk? - raw milk fermentation

[Guest guest]

I have a question for those of you doing filmjolk, viili or other

counter top yogurt cultures in raw milk. All the reading I did

suggested that although you can use raw milk for these you need to

maintain a " pure " culture via pasturized milk to add to your raw milk

because the naturally occuring bacteria in raw milk will eventually

overtake the filmjolk or other culture you are using. So are those of

you using raw milk doing that? If not I wonder if what you actually

have is aged raw milk ... which has a specific name that I am drawing

a blank on ... different than sour milk ... I hate it when I cannot

think of something ... but anyway, maybe folks know what I am talking

about?

I have tried filmjolk and viili a couple of times and failed

miserably. Those cultures seem to be more temperture sensitive than

kefir. My kitchen was too warm and the cultures just didn't seem to

do well. I have been doing great with kefir so I think I am going to

stick with that.

Jaxi

[Guest guest]

Clabbered milk.

On Jul 25, 2012, at 11:52 AM, jaxi <jaxi.schulz@...> wrote:

> I have a question for those of you doing filmjolk, viili or other

> counter top yogurt cultures in raw milk. All the reading I did

> suggested that although you can use raw milk for these you need to

> maintain a " pure " culture via pasturized milk to add to your raw milk

> because the naturally occuring bacteria in raw milk will eventually

> overtake the filmjolk or other culture you are using. So are those of

> you using raw milk doing that? If not I wonder if what you actually

> have is aged raw milk ... which has a specific name that I am drawing

> a blank on ... different than sour milk ... I hate it when I cannot

> think of something ... but anyway, maybe folks know what I am talking

> about?

>

> I have tried filmjolk and viili a couple of times and failed

> miserably. Those cultures seem to be more temperture sensitive than

> kefir. My kitchen was too warm and the cultures just didn't seem to

> do well. I have been doing great with kefir so I think I am going to

> stick with that.

>

> Jaxi

>

[Guest guest]

Bingo ... thank you ... so over time with raw milk couldn't this be

what you are actually doing if you are not maintaining a " pure "

culture of the filmjolk, etc????

" Clabbered milk is milk which has been allowed to naturally sour,

becoming thick, tangy, and very rich. It is among a family of cultured

dairy products which have been consumed for centuries, and in many

regions of the world, clabbered milk is a very popular drink and

cooking ingredient.

Traditionally, clabbered milk is made by allowing raw milk to stand

until it has thickened, a process which takes 24-48 hours. The milk is

also typically kept warm, encouraging the growth of beneficial

bacteria. As it thickens, the acidity of the milk increases,

preventing the growth of harmful bacteria and creating a very

distinctive tang which many people greatly enjoy. Once the milk has

clabbered, it can be refrigerated and then used in an assortment of

recipes; clabbered milk will act as a rising agent, making baked goods

lighter and fluffier. "

Jaxi

On 7/25/12, Charlene Chan-Muehlbauer <chan.muehlbauer@...> wrote:

> Clabbered milk.

>

> On Jul 25, 2012, at 11:52 AM, jaxi <jaxi.schulz@...> wrote:

>

>> I have a question for those of you doing filmjolk, viili or other

>> counter top yogurt cultures in raw milk. All the reading I did

>> suggested that although you can use raw milk for these you need to

>> maintain a " pure " culture via pasturized milk to add to your raw milk

>> because the naturally occuring bacteria in raw milk will eventually

>> overtake the filmjolk or other culture you are using. So are those of

>> you using raw milk doing that? If not I wonder if what you actually

>> have is aged raw milk ... which has a specific name that I am drawing

>> a blank on ... different than sour milk ... I hate it when I cannot

>> think of something ... but anyway, maybe folks know what I am talking

>> about?

>>

>> I have tried filmjolk and viili a couple of times and failed

>> miserably. Those cultures seem to be more temperture sensitive than

>> kefir. My kitchen was too warm and the cultures just didn't seem to

>> do well. I have been doing great with kefir so I think I am going to

>> stick with that.

>>

>> Jaxi

>>

>

>

>