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Kefir


pedalphile

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I mentioned it once, in another thread, and referred to the fact that it renders milk tolerable to those with lactose intolerance, an important factor where it originates, where milk is a mainstay of the local food economy and agronomy, but this is not why I make it and drink it several times daily, on an empty stomach, no, I do this because I believe it helps tame my IBS, as it is packed full of both pre and probiotics, so taking it on an empty stomach is the best way to give them a chance of reaching the lower gut intact, where the little fellowes can do their good. Making it at home is easy peasy and a superior product to anything bought in a shoppe, those products are usually if not always pasteurised, which will not do at all, No Way.

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  • 4 years later...
Just now, Randomguy said:

I don't like how all this dairy stuff is pastuerized, I think this is supposed to ferment on its own, and not have to have live cultures added back (which is what I am guessing is what is happening with store-bought).

Why would you think that?

God knows early humans weren't drinking milk from cows, goats, and sheep, so as we decided that was a fun way to get cheap milk, we've also added other better improvements along the way.

PROGRESS, MAN! :beer:

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6 minutes ago, Razors Edge said:

Why would you think that?

God knows early humans weren't drinking milk from cows, goats, and sheep, so as we decided that was a fun way to get cheap milk, we've also added other better improvements along the way.

PROGRESS, MAN! :beer:

It could be that they pasteurize the milk first, and THEN add the culture stuff, I suppose.  I still doubt that, though.

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22 minutes ago, Randomguy said:

Yeah, me too.  He could incite the crowd pretty readily, but I thought he was fun and could give as well as he could get.  Come back, Pedalphile!

I do't even remember any of that. :dontknow: I just like having the Brit nutters adding a bit of "spice" to this place.

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