[Foodhacking_at_camp] many thanks

[Frantisek Apfelbeck]

Hi Alex,
Thanks for your words I and many others did what we could, with you included :-))

Concerning the kefir, I would recommend to do it at higher temperature around 25-30 C and with fresh whole non pasteurized milk or pasteurized version. Please do not let the culture to go to sour because that means that the microbes do not have what to eat and they are starving. Otherwise you just take the grains out of culture, wash them in look-warm water and add them to the new milk in air tight container and let them ferment at 25-30 (or 20-30 C) for few days and after that just repeat the process.

Keep in touch,

Sincerely,

Frantisek



________________________________
From: Alexander Chemeris <alexander.chemeris at gmail.com>
To: Frantisek Apfelbeck <algoldor at yahoo.com>
Cc: Food Hacking at Camp 2011 <foodhacking_at_camp at lists.hackerspaces.org>
Sent: Wednesday, August 17, 2011 4:28 PM
Subject: Re: [Foodhacking_at_camp] many thanks

Frantisek,

Thanks to YOU at the first place. That was a great place to be.

A question regarding milk kefir - is there anything peculiar about
making it, other then "put the mushroom in milk; wait until ready"?

On Tue, Aug 16, 2011 at 13:20, Frantisek Apfelbeck <algoldor at yahoo.com> wrote:
> Greetings to all!
> I want to say many thanks to everyone involved.
> The project went way better than I hope based on circumstances and the
> reason for that was undoubtedly the dedication of all the people involved. I
> want to thank especially to Evina, Mark, Phillip, Alex, Phillip and his
> wife, Rasda and his wife, Sasha and others.
>
> I'll be posting within few days more details and updates. I would like to
> encourage everyone to share posts and photos on our wikies as soon as
> possible because they may be frozen later on for "historical purposes".
> Best of luck to everyone, I'm hitting the road again.
> Sincerely,
> Frantisek
>
> _______________________________________________
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>
>



-- 
Regards,
Alexander Chemeris.
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