Donna, You are an inspiration to us all. Thank-you for sharing all this info with us. You are a true humanitarian full of compassion concerned with promoting human health. We are all blessed by having you in our life. Thank-you and Blessings.
Thank you for sharing that wonderful life giving message. It is inspiring me to do even better. I do a lot of things right, but I know I can take it to a new level.
I have a question about milk kefir .I can not get non pasteurized milk in Canada .And it looks like you are saying whole pasteurized milk won’t work. I can get coffee cream . But that is it. So does this mean I cant make milk kefir?
@ Deborah Tofflemire ... I cannot get get non pasteurized milk here in the USA, in Michigan, either. Here is what Donna is saying: You need WHOLE milk (not 2% or nonfat or skim). You don't have a choice about the pasteurization, but you do NOT want *ULTRA pasteurized*. I am using whole, pasteurized, homogenized milk. Nothing fancy ;) I hope this helps ... :-D
Hi Mary! I have a whole playlist in my playlist section on youtube as well as on my website, spotify, and google play! You can find them all here: th-cam.com/video/eE-skrPehtI/w-d-xo.html
Hi Cathy! Cultured buttermilk has already gone through a fermentation process and will already be tart/sour. Your kefir grains wouldn't do well with this because there is no more natural sugar for them to consume. Stick with regular milk and you can use kefir as buttermilk in any recipe!
This is a good explanation from wikipedia :This fermented dairy product, known as cultured buttermilk, is produced from cow's milk and has a characteristically intense sour taste caused by lactic acid bacteria. This variant is made using one of two species of bacteria-either Lactococcus lactis or Lactobacillus bulgaricus, which creates more tartness.
Donna, You are an inspiration to us all. Thank-you for sharing all this info with us. You are a true humanitarian full of compassion concerned with promoting human health. We are all blessed by having you in our life. Thank-you and Blessings.
Thank you so much for the kind words!
Great informative podcast!! I am buying the books you have mentioned. I just can’t get enough of this information. Thank you for all that you do!
people with grateful hearts live happier lives😊 as always you inspire me.
Thank you for sharing that wonderful life giving message. It is inspiring me to do even better. I do a lot of things right, but I know I can take it to a new level.
I have a question about milk kefir .I can not get non pasteurized milk in Canada .And it looks like you are saying whole pasteurized milk won’t work. I can get coffee cream . But that is it. So does this mean I cant make milk kefir?
@
Deborah Tofflemire
... I cannot get get non pasteurized milk here in the USA, in Michigan, either. Here is what Donna is saying: You need WHOLE milk (not 2% or nonfat or skim). You don't have a choice about the pasteurization, but you do NOT want *ULTRA pasteurized*. I am using whole, pasteurized, homogenized milk. Nothing fancy ;)
I hope this helps ... :-D
where do you keep your earlier podcast and how to find them?
Hi Mary! I have a whole playlist in my playlist section on youtube as well as on my website, spotify, and google play! You can find them all here: th-cam.com/video/eE-skrPehtI/w-d-xo.html
I buy cultured buttermilk from the store can we use kefir grains and make it better?
Hi Cathy! Cultured buttermilk has already gone through a fermentation process and will already be tart/sour. Your kefir grains wouldn't do well with this because there is no more natural sugar for them to consume. Stick with regular milk and you can use kefir as buttermilk in any recipe!
thanks just curious, lol They don't list bacteria on the bottle so I thought I would ask
This is a good explanation from wikipedia :This fermented dairy product, known as cultured buttermilk, is produced from cow's milk and has a characteristically intense sour taste caused by lactic acid bacteria. This variant is made using one of two species of bacteria-either Lactococcus lactis or Lactobacillus bulgaricus, which creates more tartness.
Good, good thank you 😇🤗👍👌🤜🤛👏👏👏