Guest guest Posted May 28, 2001 Report Share Posted May 28, 2001 I have some villi culture that says with the instructions the skim milk was called piima. I was womdering if anyone knew anything about that. Viili is culture that tastes milder than keifer and yogurt. I have wondered if this is the piima culture that is talked about in Native Nutrition book. anyone know?? a Augustine I wish you enough sun to keep your attitude bright.I wish you enough rain to appreciate the sun more.I wish you enough happiness to keep your spirit alive.I wish you enough pain so that the smallest joys in life appear much bigger.I wish you enough gain to satisfy your wanting.I wish you nough loss to appreciate all that you possess.I wish you enough ''Hello's" to get you through the final goodbye. ----- Original Message ----- From: Becky Mauldin Sent: Sunday, May 27, 2001 3:45 PM Subject: Re: It's all homogenized Wow, Roelof, that would be great! All I know about Piima at this point is that it is a cultured milk product that tastes milder than both yogurt and kefir. So, I don't have any starter yet...If you are interested in either culinary or medicinal herbs, I've got lots to barter with or I also make homemade soap...Let me know if that interests you and we can discuss the details...Becky>From: Roelof Fransen <roeloffransen@...>>Reply- > >Subject: Re: It's all homogenized>Date: Sun, 27 May 2001 14:32:13 +0200 (CEST)>>Becky,>>I'd be glad to send you some kefir grains of mine.>Wait a week or 3 till I've recovered my stock. I've>been sending all over the world the past few weeks.>Till then you could have a look at the egroup>"Kefir_Making" for more info. There's also a database>where you could enter your name and maybe someone>nearer to you would answer that he can also send you>grains. The address for the database of worldwide>kefir posters/senders is :>>http://66.46.11.99/clarkson/Show/son/kefir/default.asp>>Now, tell me what's piima ?. I'm really curious !.>>In a spirit to help, Roelof>>PS: mind you if I tell you that I believe the Kefir>tradition is : "give your extra grains away for free".>My postal cost is around 5 US dollars.>Now I know what money costs but still I don't like it.>So if you have some equivalent in natural stuff to>trade I'm open. Maybe Piima grains ?>>>--- Becky Mauldin <beckymauldin@...> a écrit :> > Roelof,> >> > I would like to start making kefir and piima, and> > would like to know the> > best place to get the starters...I was going to> > order from GEM, but if there> > is a better place, I'd like to know about it.> >> > Thanks,> > Becky> >> >> > >From: Roelof Fransen <roeloffransen@...>> > >Reply- > > > > > >Subject: Re: It's all> > homogenized> > >Date: Sat, 26 May 2001 13:27:39 +0200 (CEST)> > >> > >,> > >> > >I was sure you didn't use the real kefir. The> > people> > >from the kefir forum who reported about GEM> > wheren't> > >all successfull and happy with their so called> > >"kefir".> > >I can airmail you some real, healthy and strong> > >grains. With that it's "impossible" to not make> > kefir> > >when you put it in any kind of milk.> > >> > >Yours, roelof> > >> > >--- BrenRuble@... a écrit : > The kefir grains> > I> > >got came from GEM cultures.> > > > > > > >> > >> > >> > >=====> > >Roelof FRANSENDPCi Project HerculesAB+3> > 1258/End-User Automation Tel 02/228> > >04 88> > >> >> >___________________________________________________________> > > Quote Link to comment Share on other sites More sharing options...
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