[Foodhacking_at_camp] many thanks

[Frantisek Apfelbeck]

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.


Best luck with experiments,

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: Friday, August 19, 2011 6:39 PM
Subject: Re: [Foodhacking_at_camp] many thanks

Hi Frantisek,

Right now we have >25C in Moscow, so it should be fine :)

Up to now I did two production runs, but in an open bottle and didn't
wash grains in a water. Hope my grains sustained this. What I get
right now is very similar to a usual "sour milk", but produced much
faster. I wonder whether I get different results in a closed bottle.

Thank you for your help!

On Fri, Aug 19, 2011 at 20:31, Frantisek Apfelbeck <algoldor at yahoo.com> wrote:
> 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
>>
>> _______________________________________________
>> Foodhacking_at_camp mailing list
>> Foodhacking_at_camp at lists.hackerspaces.org
>> http://lists.hackerspaces.org/mailman/listinfo/foodhacking_at_camp
>>
>>
>
>
>
> --
> Regards,
> Alexander Chemeris.
>
>
>



-- 
Regards,
Alexander Chemeris.
-------------- next part --------------
An HTML attachment was scrubbed...
URL: <http://lists.hackerspaces.org/pipermail/foodhackingbase/attachments/20110821/10c1a873/attachment.html>