[Foodhacking_at_camp] food hacking base at 28c3

[Frantisek Apfelbeck]

Hi Alex,
Concerning the sour cream we have it in Czech Republic on regular basic but I do not remember seeing it in Germany, Holland, Ireland, UK or USA but I can be wrong. They generally have butter milk which is sour milk.

I'll be in touch, I'm just ready for bed, it was very long day and I've my first working day tomorrow, so I need to rest a bit.

Talk to you soon,

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: Saturday, November 5, 2011 10:09 AM
Subject: Re: [Foodhacking_at_camp] food hacking base at 28c3


Hi Frantisek,
I know only anecdotal evidence of its healty properties from my parents and a bit of marketing words from the manufacturer web-site. I can point you to that web-site when I get to normal Internet, but its in Russian and have no scientific evidence, AFAIK. The only useful thing there is a list of latin names of cultures mixed in.
Btw, I heard that "sour cream" aka сметана (in Russian) is not very well known outside of xUSSR. This was surprising for me, as it's a fundamental component of our cuisine. I still can't believe that :) What is your experience here?
For the record, "sour cream" is made by the same process as sour milk, kefir or yougurt, but from cream. We use fresh cream only with coffee and few other cases, while we use sour cream everywhere as a base for sauces and toppings. And I love this :) I also wonder whether it's healthier then using fresh cream.
--
Alexander Chemeris
Sent from my Android device. Sorry for my brevity.
On Nov 5, 2011 1:49 PM, "Frantisek Apfelbeck" <algoldor at yahoo.com> wrote:
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>Thanks Alex, I'll be seeing you there. Concerning the "tablet kefir", well one thing which is nice about the kefir grains (which are just bubbling upstairs :-)) is that the culture is extremely stable. I wonder where the claims that the powdered commercial form is healthier than the original culture came from? Could you track it down or send me a link? I've started years ago my yogurt culture from kefir powder and it was a superb but I've also mixed it with a lots of different microbes during the years.
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>Anyway I'll be around, if you could do another workshop or two on kvass that would be sweat! :-))
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>Sincerely,
>
>
>Frantisek
>
>
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>________________________________
>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, November 4, 2011 9:29 PM
>Subject: Re: [Foodhacking_at_camp] food hacking base at 28c3
>
>
>Hi Frantisek!
>Great to hear this! I will be at 28C3, but be occupied with our GSM work. Still I hop...
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