Guest guest Posted June 26, 2004 Report Share Posted June 26, 2004 Hi Rhonda, I was just expressing my opinion based on some things I've heard and read about skim milk. Plus, I don't like the watery taste of it, so I'm already pre-disposed against it. If you are eating butter/cream at the same meal it's probably fine, though I really don't know either way. There are folks here that are much more knowledgeable than I about all this. Kefir will work with skim milk, but I've read that it is better if there is at least a little cream in it. Hopefully you'll get some instructions with your kefir grains. Different grains seem to produce different results with different culturing/fermenting times. The temp. range is 65-82F, ideally around 70-77F. 12-24 hrs. until set/thickened. Then you get to strain the grains out of the kefir, and start the next batch. I just bought a plastic strainer and hope to have my first successful grain straining party in a little bit. It's become a daily affair. Almost like milking a cow. Maybe more like herding cattle. Sounds like you're doing great. I'm certain that at the very least drinking raw skim milk is far better than drinking commercial milk of any kind. ATB, Tonio I never drink skim milk. I don't think it is healthy, since it is no longer a whole food. Cream and butter on the other hand are wonderful nutrient dense foods that my whole being thrives on.> Enjoy it,> TonioHi,Ok, now I've got a question. I know that the cream and butter are nutrient rich, but doesn't the skimmed milk still have enzymes and vit/minerals? And wouldn't it still be a whole food if you consumed both the cream/butter and the skimmed milk at the same meal? I was told that the milk will keep longer in the frig if it has been skimmed. Mine kept almost 2 weeks. I made butter (no cultures) with the heavy cream and ice cream with the lighter cream. I made yogurt with 3 qts and the rest of the 2 gallons we drank with dinner (it's just the two of us). And what about for making kefir? Do I use whole, unskimmed or will it work fine skimmed? My kefir grains will be arriving in a few days and I've never made it before. I need all the pointers I can get! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 26, 2004 Report Share Posted June 26, 2004 >How does one go about skimming the cream off the top >with ordinary kitchen gadgets 1) I have a fat skimmer. It looks like a measuring cup with a long spout coming from the bottom. When the fat and stock separate, pour the stock from the bottom, leaving the fat in the cup. Should work identically for milk with cream. Problem, mine only holds a cup at a time, maybe there are bigger ones. 2) Buy a five liter carton of box wine (a dry red will be better for ya), and drink it all... When it is empty, cut a small hole in the top and rinse it out well. Pour in the milk and cream. When it separates, open the spigot at the bottom and pour out the milk, leaving the cream for a different container. Well, worth a try... Tom Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 26, 2004 Report Share Posted June 26, 2004 Oh option number 2 sounds like it might work J I think in the long run it just might be easier to drive to a farm farther north that does sell cream. · -----Original Message----- From: Tom Chapin 2) Buy a five liter carton of box wine (a dry red will be better for ya), and drink it all... When it is empty, cut a small hole in the top and rinse it out well. Pour in the milk and cream. When it separates, open the spigot at the bottom and pour out the milk, leaving the cream for a different container. Well, worth a try... Tom .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 26, 2004 Report Share Posted June 26, 2004 I've heard people say to use one of those gallon tea jars with a spigot at the bottom. I understand this would work better for cow's milk than for goat's milk. I find that four day old goat's milk has a nice thick layer of cream at the top -- like maybe 1/4 " worth? We haven't yet been able to justify buying a cream separator, although I'm told that is the way to go with getting the cream from goat's milk since it's naturally homogenized. I think a $400 cream separator would pay for itself in about a year's time since we could extract the cream and make our own butter, sour cream, and anything else that requires cream. Starlene RE: Re: cream > > Oh option number 2 sounds like it might work :-) I think in the long > run it just might be easier to drive to a farm farther north that does > sell cream. > > > > > * -----Original Message----- > From: Tom Chapin > > > 2) Buy a five liter carton of box wine (a dry red will be better for > ya), > and drink it all... When it is empty, cut a small hole in the top and > rinse it out well. Pour in the milk and cream. When it separates, open > the spigot at the bottom and pour out the milk, leaving the cream for a > different container. > > Well, worth a try... > > Tom > > > > > . > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.