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

[Guest guest]

I think I know what you mean about not succeeding at first. My first batches I

noticed that if I put in less culture, the flavor was more mild, almost just

like the milk, but after using that yogurt to culture another batch, I realized

when the new batch didn't culture in the same amount of time (and never firmed

up), I had weakened the culture too much. Thankfully I still had some of the

original in the fridge, so I upped the ratio of film jolk to milk. Now the

results are the same every time, as long as I keep an eye on it around the 10

hour mark to see if the whey is getting close to separating. I don't remember

the original ratio Kombucha Barb uses but I thought she cultured her for longer.

I do use both kefir and filmjolk because they have different uses in our house.

Kefir gets turned into an afternoon smoothy and the yogurt gets eaten plain or

with fruit for breakfast.

Perhaps because I culture both kefir and film jolk covered, I have not had

problems (yet) with their contaminating each other. Currently, I use the

plastic lids (for mason jars) you can pick up fleet and farm. I used to use the

metal canning lids, but found they started to rust.

As easy is clabbering milk, I have never done it. I suppose I shall now. Does

anyone use it frequently?

Deborah

>

> 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

>