Re: Homogenization/bleu cheese/kefir dance was Re: Bev REALLY raw cheese

[Guest guest]

At 09:31 PM 2/26/05 -0500, you wrote:

>Ummmmm... Tom H. isn't even sure he wants to know what the kefir dance IS,

much less do it! Besides, he dances like a partially-deflated barrage

balloon anyway. ;-)

Well, the kefir dance is easy. You just do any dance you like, including

the Happy Dance (but NOT the I-Told-You-So Dance) - but your partner is a

jar of kefir. You stop midstep every once in a while and take a swig.

Extra points for stopping for the swig whilst in a comical position.

The inherent problem with the Kefir Dance, though, is that it eventually

forces one to be quite fickle - after all, eventually you'll drink your

partner all up and have to go find another one.

>Some say that by ripping apart natural butterfat globules under intense

pressure (which is what homogenization is, as near as I understand it) it

damages them and, in the process, makes them more inclined to damage us....

by things like sticking to arteries in unwanted places, and the like.

There's apparently a fair amount of debate concerning this. Dr. Ron

(Schmidt) has a detailed discussion on the situation in The Untold Story of

Milk. The conclusion -- as near as I can figure it -- is that it's probably

not as horrible a thing as some people think, but that doesn't mean it's a

good thing, either.

I went back and reviewed Ron's section on homogenization, but most of the

discussion is regarding homogenization in combination with pasteurization,

so it doesn't really fit the original category about the Maytag Blue.

I'm wondering whether he'd classify bleu made with unpast yet homogenized

milk as a good deal (perhaps due to the culturing of the cheese aspects),

as a compromise or as a bad deal. I'm also wondering if any of the

other types of " raw " bleus I buy (including Gorgonzola, D'Auvergne and that

other really really good one I can't remember the name of -

Saint-something?) do not homogenize. Maybe it's something in the process

of making bleu commercially that makes it an " industry standard " , for lack

of a better term. I need to do more research, just out of curiosity.

HEY RON!!!!! You readin' this???? *pokes him awake*

Whaddaya think?

>Love and Kisses,

>

>Bubbles

>Dairy Angel and Kefir-Dancer Extraordinaire

>

>*trying to visualize you blowing bubbles while dancing in a vat of kefir*

>

>The mind fair boggles!

Actually, that would be blowing kisses in between sips of kefir.

Bubbles occur only from my effervescent personality.

You may all stop groaning now.

>Tom

>

>(a mobile dance-free zone, unless under the influence of ethanol)

Maybe we should get you some kefir-beer and see what happens.

MFJ

If I have to be a grownup, can I at least be telekinetic too?

[Guest guest]

Kefir dance?,,,,that's funny.

I wonder if I should try it with my " ALL AMERICAN BREAKFAST " . A 1/2 a

pot of coffee and a quart of Kefir, what ever flavor you desire. This

mornings was an apricot Kefir. A bit tart, but that may be cuz my Kefir was

3 days old. Wished idda had a nanna ta put in it, but such is life. Mine

usually doesn't last thaat long. I make a gallon at a time and it seldom

last more than 2 days.

Vick

>

>Reply-To: RawDairy

>To: RawDairy

>Subject: Re: Homogenization/bleu cheese/kefir dance was Re: Bev

>REALLY raw cheese

>Date: Sun, 27 Feb 2005 09:51:33 -0500

>

>At 09:31 PM 2/26/05 -0500, you wrote:

> >Ummmmm... Tom H. isn't even sure he wants to know what the kefir dance

>IS,

>much less do it! Besides, he dances like a partially-deflated barrage

>balloon anyway. ;-)

>

>

>Well, the kefir dance is easy. You just do any dance you like, including

>the Happy Dance (but NOT the I-Told-You-So Dance) - but your partner is a

>jar of kefir. You stop midstep every once in a while and take a swig.

>Extra points for stopping for the swig whilst in a comical position.

>

>The inherent problem with the Kefir Dance, though, is that it eventually

>forces one to be quite fickle - after all, eventually you'll drink your

>partner all up and have to go find another one.

>

>

>

>

> >Some say that by ripping apart natural butterfat globules under intense

>pressure (which is what homogenization is, as near as I understand it) it

>damages them and, in the process, makes them more inclined to damage us....

>by things like sticking to arteries in unwanted places, and the like.

>There's apparently a fair amount of debate concerning this. Dr. Ron

>(Schmidt) has a detailed discussion on the situation in The Untold Story of

>Milk. The conclusion -- as near as I can figure it -- is that it's probably

>not as horrible a thing as some people think, but that doesn't mean it's a

>good thing, either.

>

>

>I went back and reviewed Ron's section on homogenization, but most of the

>discussion is regarding homogenization in combination with pasteurization,

>so it doesn't really fit the original category about the Maytag Blue.

>I'm wondering whether he'd classify bleu made with unpast yet homogenized

>milk as a good deal (perhaps due to the culturing of the cheese aspects),

>as a compromise or as a bad deal. I'm also wondering if any of the

>other types of " raw " bleus I buy (including Gorgonzola, D'Auvergne and that

>other really really good one I can't remember the name of -

>Saint-something?) do not homogenize. Maybe it's something in the process

>of making bleu commercially that makes it an " industry standard " , for lack

>of a better term. I need to do more research, just out of curiosity.

>

>HEY RON!!!!! You readin' this???? *pokes him awake*

>Whaddaya think?

>

>

>

> >Love and Kisses,

> >

> >Bubbles

> >Dairy Angel and Kefir-Dancer Extraordinaire

> >

> >*trying to visualize you blowing bubbles while dancing in a vat of kefir*

> >

> >The mind fair boggles!

>

>

>Actually, that would be blowing kisses in between sips of kefir.

>Bubbles occur only from my effervescent personality.

>

>You may all stop groaning now.

>

>

>

> >Tom

> >

> >(a mobile dance-free zone, unless under the influence of ethanol)

>

>Maybe we should get you some kefir-beer and see what happens.

>

>

>

>MFJ

>If I have to be a grownup, can I at least be telekinetic too?

>

>

>

>

>

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[Guest guest]

At 9:51 AM -0500 2/27/05, F. Jewett wrote:

> >Ummmmm... Tom H. isn't even sure he wants to know what the kefir dance IS,

>much less do it! Besides, he dances like a partially-deflated barrage

>balloon anyway. ;-)

>

>Well, the kefir dance is easy. You just do any dance you like, including

>the Happy Dance (but NOT the I-Told-You-So Dance) - but your partner is a

>jar of kefir. You stop midstep every once in a while and take a swig.

>Extra points for stopping for the swig whilst in a comical position.

Hey, I think even I can do that!!! :-)

>The inherent problem with the Kefir Dance, though, is that it eventually

>forces one to be quite fickle - after all, eventually you'll drink your

>partner all up and have to go find another one.

Ach, so sad.... :-)

> >Love and Kisses,

>>

>>Bubbles

>>Dairy Angel and Kefir-Dancer Extraordinaire

>>

>>*trying to visualize you blowing bubbles while dancing in a vat of kefir*

>>

>>The mind fair boggles!

>

>

>Actually, that would be blowing kisses in between sips of kefir.

>Bubbles occur only from my effervescent personality.

>

>You may all stop groaning now.

No, not groaning... shaking head with a " , , ... "

expression on my face, but not groaning! ;-)

> >Tom

>>

>>(a mobile dance-free zone, unless under the influence of ethanol)

>

>Maybe we should get you some kefir-beer and see what happens.

Heheheheheheheh... now, that would be an interesting experiment! :-)

Tom,

tentatively trying out a kefirish dance-step...

--

Do not suppose that abuses are eliminated by destroying the

object which is abused. Men can go wrong with wine and women.

Shall we then prohibit and abolish women?

-- Luther

-------------------------------------------------------------------

H. Harbold P.O. Box 1537

tharbold@... Westminster, MD 21158

tom_in_md@... http://www.geocities.com/Tom_in_MD

-------------------------------------------------------------------

[Guest guest]

At 02:28 PM 2/28/05 -0500, you wrote:

>>Maybe we should get you some kefir-beer and see what happens.

>

> Tom,

> tentatively trying out a kefirish dance-step...

See? Just the THOUGHT of kefir-beer ...

> Shall we then prohibit and abolish women?

> -- Luther

Oh lordie, don't do that, life would be so boring elsewise.

MFJ

If I have to be a grownup, can I at least be telekinetic too?

[Guest guest]

At 3:00 PM -0500 2/28/05, F. Jewett wrote:

> >>Maybe we should get you some kefir-beer and see what happens.

>>

>> Tom,

>> tentatively trying out a kefirish dance-step...

>

>See? Just the THOUGHT of kefir-beer ...

What are you talking about? I don't k'fear beer, I rather like beer!

Especially English ales and stouts... ;-)

> > Shall we then prohibit and abolish women?

> > -- Luther

>

>Oh lordie, don't do that, life would be so boring elsewise.

Ain't it the truth...???

Kefirfully,

Tom

--

" Relationships are hard. It's like a full time job, and we should

treat it like one. If your boyfriend or girlfriend wants to leave

you, they should give you two weeks' notice. There should be

severance pay, and before they leave you, they should have to

find you a temp. " -- Bob Ettinger

-------------------------------------------------------------------

H. Harbold P.O. Box 1537

tharbold@... Westminster, MD 21158

tom_in_md@... http://www.geocities.com/Tom_in_MD

-------------------------------------------------------------------