<html><body><div style="color:#000; background-color:#fff; font-family:bookman old style, new york, times, serif;font-size:12pt"><div><span>The advantage of closed bottle in kefir fermentations may be various. My favorite advantage of this approach is the capture of carbon dioxide in the "yogurt" so you will get a really nice sparkling product. I consider that to be very tasty. I do assume that the anaerobic conditions are beneficial to the anaerobic bacteria present in the culture.<br></span></div><div><br></div><div>Best luck with experiments,</div><div><br></div><div>Sincerely,</div><div><br></div><div>Frantisek<br></div><div><br></div><div style="font-family: bookman old style, new york, times, serif; font-size: 12pt;"><div style="font-family: times new roman, new york, times, serif; font-size: 12pt;"><font face="Arial" size="2"><hr size="1"><b><span style="font-weight:bold;">From:</span></b> Alexander Chemeris
<alexander.chemeris@gmail.com><br><b><span style="font-weight: bold;">To:</span></b> Frantisek Apfelbeck <algoldor@yahoo.com><br><b><span style="font-weight: bold;">Cc:</span></b> Food Hacking at Camp 2011 <foodhacking_at_camp@lists.hackerspaces.org><br><b><span style="font-weight: bold;">Sent:</span></b> Friday, August 19, 2011 6:39 PM<br><b><span style="font-weight: bold;">Subject:</span></b> Re: [Foodhacking_at_camp] many thanks<br></font><br>Hi Frantisek,<br><br>Right now we have >25C in Moscow, so it should be fine :)<br><br>Up to now I did two production runs, but in an open bottle and didn't<br>wash grains in a water. Hope my grains sustained this. What I get<br>right now is very similar to a usual "sour milk", but produced much<br>faster. I wonder whether I get different results in a closed bottle.<br><br>Thank you for your help!<br><br>On Fri, Aug 19, 2011 at 20:31, Frantisek Apfelbeck <<a
ymailto="mailto:algoldor@yahoo.com" href="mailto:algoldor@yahoo.com">algoldor@yahoo.com</a>> wrote:<br>> Hi Alex,<br>> Thanks for your words I and many others did what we could, with you included<br>> :-))<br>> Concerning the kefir, I would recommend to do it at higher temperature<br>> around 25-30 C and with fresh whole non pasteurized milk or pasteurized<br>> version. Please do not let the culture to go to sour because that means that<br>> the microbes do not have what to eat and they are starving. Otherwise you<br>> just take the grains out of culture, wash them in look-warm water and add<br>> them to the new milk in air tight container and let them ferment at 25-30<br>> (or 20-30 C) for few days and after that just repeat the process.<br>> Keep in touch,<br>> Sincerely,<br>> Frantisek<br>><br>> ________________________________<br>> From: Alexander Chemeris <<a
ymailto="mailto:alexander.chemeris@gmail.com" href="mailto:alexander.chemeris@gmail.com">alexander.chemeris@gmail.com</a>><br>> To: Frantisek Apfelbeck <<a ymailto="mailto:algoldor@yahoo.com" href="mailto:algoldor@yahoo.com">algoldor@yahoo.com</a>><br>> Cc: Food Hacking at Camp 2011 <<a ymailto="mailto:foodhacking_at_camp@lists.hackerspaces.org" href="mailto:foodhacking_at_camp@lists.hackerspaces.org">foodhacking_at_camp@lists.hackerspaces.org</a>><br>> Sent: Wednesday, August 17, 2011 4:28 PM<br>> Subject: Re: [Foodhacking_at_camp] many thanks<br>><br>> Frantisek,<br>><br>> Thanks to YOU at the first place. That was a great place to be.<br>><br>> A question regarding milk kefir - is there anything peculiar about<br>> making it, other then "put the mushroom in milk; wait until ready"?<br>><br>> On Tue, Aug 16, 2011 at 13:20, Frantisek Apfelbeck <<a ymailto="mailto:algoldor@yahoo.com"
href="mailto:algoldor@yahoo.com">algoldor@yahoo.com</a>><br>> wrote:<br>>> Greetings to all!<br>>> I want to say many thanks to everyone involved.<br>>> The project went way better than I hope based on circumstances and the<br>>> reason for that was undoubtedly the dedication of all the people involved.<br>>> I<br>>> want to thank especially to Evina, Mark, Phillip, Alex, Phillip and his<br>>> wife, Rasda and his wife, Sasha and others.<br>>><br>>> I'll be posting within few days more details and updates. I would like to<br>>> encourage everyone to share posts and photos on our wikies as soon as<br>>> possible because they may be frozen later on for "historical purposes".<br>>> Best of luck to everyone, I'm hitting the road again.<br>>> Sincerely,<br>>> Frantisek<br>>><br>>> _______________________________________________<br>>> Foodhacking_at_camp
mailing list<br>>> <a ymailto="mailto:Foodhacking_at_camp@lists.hackerspaces.org" href="mailto:Foodhacking_at_camp@lists.hackerspaces.org">Foodhacking_at_camp@lists.hackerspaces.org</a><br>>> <a href="http://lists.hackerspaces.org/mailman/listinfo/foodhacking_at_camp" target="_blank">http://lists.hackerspaces.org/mailman/listinfo/foodhacking_at_camp</a><br>>><br>>><br>><br>><br>><br>> --<br>> Regards,<br>> Alexander Chemeris.<br>><br>><br>><br><br><br><br>-- <br>Regards,<br>Alexander Chemeris.<br><br><br></div></div></div></body></html>