Anyone with filmjolk or any other yogurt culture that's active at room temp?

[Guest guest]

I asked about this a year or two ago and I believe I got a response but was

never able to connect with that person. If you've got a bit of any of these

kinds of culture's I would sure be grateful for a little bit to use as a

starter. In exchange I will gladly give a gallon of creamy A2 grass fed raw milk

from our wonderful brown swiss Joni. Thanks!

[Guest guest]

is your cow really A2? where did you have her tested? how much did it cost?

>

> I asked about this a year or two ago and I believe I got a response but was

never able to connect with that person. If you've got a bit of any of these

kinds of culture's I would sure be grateful for a little bit to use as a

starter. In exchange I will gladly give a gallon of creamy A2 grass fed raw milk

from our wonderful brown swiss Joni. Thanks!

>

>

>

[Guest guest]

The farmer we bought her from said she was A2, I haven't had her tested. And it

was something he mentioned when we were considering buying her, I did not ask to

see test results. So I should say, likely A2 milk. From what I've read, Brown

swiss is second only to Guernsey in percentage of breed with A2 milk. Guernseys,

I've read have 96% A2 population. I was unable to find percentages for brown

swiss. Not that A2 is the be all and end all of milk. There are over 500 other

biologically active amines that are the product of digesting food proteins,

science doesn't seem to know a whole lot about this yet.

Anyway, trade for creamy, odds-are-good A2, grass fed, raw milk, if there are

any takers! I can come to you, thanks!

ryan

[Guest guest]

Hi ,

I have some filmjolk at the warehouse, if you can pick it up there. I can leave

you a quart if you like and I'll put your name on it. I will be there tomorrow

and it will be in the fridge back in my Kombucha room.

love and gratitude,

Barb Bredesen

________________________________

To: trad-foods-MN

Sent: Mon, May 3, 2010 9:24:59 PM

Subject: Re: Anyone with filmjolk or any other yogurt culture that's

active at room temp?

The farmer we bought her from said she was A2, I haven't had her tested. And it

was something he mentioned when we were considering buying her, I did not ask to

see test results. So I should say, likely A2 milk. From what I've read, Brown

swiss is second only to Guernsey in percentage of breed with A2 milk. Guernseys,

I've read have 96% A2 population. I was unable to find percentages for brown

swiss. Not that A2 is the be all and end all of milk. There are over 500 other

biologically active amines that are the product of digesting food proteins,

science doesn't seem to know a whole lot about this yet.

Anyway, trade for creamy, odds-are-good A2, grass fed, raw milk, if there are

any takers! I can come to you, thanks!

ryan

[Guest guest]

Hi ,

I have some filmjolk at the warehouse, if you can pick it up there. I can leave

you a quart if you like and I'll put your name on it. I will be there tomorrow

and it will be in the fridge back in my Kombucha room.

love and gratitude,

Barb Bredesen

________________________________

To: trad-foods-MN

Sent: Mon, May 3, 2010 9:24:59 PM

Subject: Re: Anyone with filmjolk or any other yogurt culture that's

active at room temp?

The farmer we bought her from said she was A2, I haven't had her tested. And it

was something he mentioned when we were considering buying her, I did not ask to

see test results. So I should say, likely A2 milk. From what I've read, Brown

swiss is second only to Guernsey in percentage of breed with A2 milk. Guernseys,

I've read have 96% A2 population. I was unable to find percentages for brown

swiss. Not that A2 is the be all and end all of milk. There are over 500 other

biologically active amines that are the product of digesting food proteins,

science doesn't seem to know a whole lot about this yet.

Anyway, trade for creamy, odds-are-good A2, grass fed, raw milk, if there are

any takers! I can come to you, thanks!

ryan

[Guest guest]

I let the filmjolk culture die that we exchanged emails about last year - I

would have loved to have traded for some of your milk. We ordered it from

Nick's Natural Nook here:

http://stores.ebay.com/Nicks-Natural-Nook__W0QQ_fsubZ18640103 It was fresh and

worked right from the start. The Piima yogurt is delicious as well.

I do still have kefir grains from them if you're interested. I find that kefir

is easier to keep going, because with the yogurt culture and raw milk you always

have to pasteurize a small amount of milk each time you make a batch to keep the

culture strong, but you probably already know that. I just found that it was

kind of a pain after a while.

[Guest guest]

I let the filmjolk culture die that we exchanged emails about last year - I

would have loved to have traded for some of your milk. We ordered it from

Nick's Natural Nook here:

http://stores.ebay.com/Nicks-Natural-Nook__W0QQ_fsubZ18640103 It was fresh and

worked right from the start. The Piima yogurt is delicious as well.

I do still have kefir grains from them if you're interested. I find that kefir

is easier to keep going, because with the yogurt culture and raw milk you always

have to pasteurize a small amount of milk each time you make a batch to keep the

culture strong, but you probably already know that. I just found that it was

kind of a pain after a while.

[Guest guest]

Hi ,

Barb and I swapped some filmjolk for milk. Do you have any piima? I might be

interested in a trade for that. Thanks!

And I think I had read that somewhere about needing to keep a pasteurized

starter, not necessarily for filmjolk but I believe you and I had forgotten

about that so thanks very much for the reminder!

ryan

[Guest guest]

Hi ,

Barb and I swapped some filmjolk for milk. Do you have any piima? I might be

interested in a trade for that. Thanks!

And I think I had read that somewhere about needing to keep a pasteurized

starter, not necessarily for filmjolk but I believe you and I had forgotten

about that so thanks very much for the reminder!

ryan

[Guest guest]

Maybe because no one ever told me I had to pasteurize to keep it strong, it

hasn't seemed necessary for my filmjolk. I have had it for six or seven years,

never using the pasteurization piece, and it is still wonderful.

love and gratitude,

Barb

________________________________

To: trad-foods-MN

Sent: Tue, May 4, 2010 11:07:05 AM

Subject: Re: Anyone with filmjolk or any other yogurt culture that's

active at room temp?

and raw milk you always have to pasteurize a small amount of milk each time

you make a batch to keep the culture strong, but you probably already know that.

I just found that it was kind of a pain after a while.

[Guest guest]

Maybe because no one ever told me I had to pasteurize to keep it strong, it

hasn't seemed necessary for my filmjolk. I have had it for six or seven years,

never using the pasteurization piece, and it is still wonderful.

love and gratitude,

Barb

________________________________

To: trad-foods-MN

Sent: Tue, May 4, 2010 11:07:05 AM

Subject: Re: Anyone with filmjolk or any other yogurt culture that's

active at room temp?

and raw milk you always have to pasteurize a small amount of milk each time

you make a batch to keep the culture strong, but you probably already know that.

I just found that it was kind of a pain after a while.