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adjusting to individual circumstances. The piima culture is the most temperature-sensitive, requiring a constant ambient temperature of 72 to 75 degrees. The kefir culture, which produces a thicker sour milk, is not as temperature-sensitive as piima culture, making it easier to use, but the grains must be added to new milk frequently to keep them active. A kefir powder has been developed which is very easy to use and stores well, but it requires a new packet for each culture. The buttermilk culture is also relatively foolproof, is not temperature-sensitive and remains active for many weeks without reculturing.
It pays to make milk culturing part of your routine so that you always have on hand the products you need for healthy snacks and appetizing meals.
PIIMA STARTER CULTURE
Makes 1 cup
1 cup good quality cream
1 envelope piima powder (See Sources )
Piima culture (also called viili or Finnish culture) is derived from the milk of cows that feed on the butterwort plant. Centuries ago, Scandinavian farmers discovered that milk clabbered better when their cows consumed this herb.
Start with the best quality cream you can find, such as the thick old-fashioned cream available at health food stores and gourmet food shops. Raw cream is best, but pasteurized cream will do. Do not use ultrapasteurized cream—it does not contain enough nutrients to support your culture.
Using a room thermometer, find a place in your house where the temperature is a fairly constant 72-75 degrees, such as a closet or cupboard with a light bulb or a shelf over a refrigerator or near a heating vent. If the temperature is below 69 degrees, the culture will become stringy and slimy. If the temperature is more than 75 degrees, the culture will separate and sour.
Place the cream in an impeccably clean glass jar. It is very important to avoid contamination by airborne bacteria or by aerosols, sprays, paint fumes, dusts, molds, yeast and insecticides. Stir in the piima powder and cover tightly. Leave in a spot that is 72-75 degrees for about 24 hours until it thickens slightly. Transfer to refrigerator, where it will become firm. The culture will keep well chilled for several months. Always test it with your nose before using. If it smells bad, throw it out and start again.
The tradition of preserving foods, enhancing their nutritive value, and making them more interesting to eat through fermentation is a very ancient one. A form of yoghurt was said to have been revealed to Abraham by an angel; and the starter particles of kefir, a substance similar to yogurt but thin enough to be drinkable, are called "grains of the Prophet Mohammed," the Prophet having been credited with their introduction. William H. Lee, PhD The Friendly Bacteria
The fermentation of milk makes it more assimilable to persons with lactose intolerance because a large part of the lactose is transformed into lactic acid, and because the presence of the enzyme lactase in fermented milk products helps break down lactose in the digestive tract. Furthermore, a portion of the milk protein (casein) is decomposed, liberating the amino acids of which it is formed. Research shows that proteins in yoghurt are digested twice as quickly as those of nonfermented milk. Claude Aubert Les Aliments Fermentes Traditionnels
During fermentation of milk products, thirty to forty percent of the lactose is broken down so that the high lactose content is reduced. However, a special enzyme activity also takes place. Fermented products that are not pasteurized or heated in ways that destroy enzyme activity have significant levels of enzymes that contribute to the digestion of lactose in the intestine. Dr. Betty Kamen Health Freedom News
PIIMA MILK
Makes 1 quart
1 quart fresh whole milk, nonhomogenized
1 tablespoon starter culture
This is a good way to add enzymes and restore nutrients to pasteurized milk. The resultant product is not too thick and can be drunk like milk and used in infant formula
It pays to make milk culturing part of your routine so that you always have on hand the products you need for healthy snacks and appetizing meals.
PIIMA STARTER CULTURE
Makes 1 cup
1 cup good quality cream
1 envelope piima powder (See Sources )
Piima culture (also called viili or Finnish culture) is derived from the milk of cows that feed on the butterwort plant. Centuries ago, Scandinavian farmers discovered that milk clabbered better when their cows consumed this herb.
Start with the best quality cream you can find, such as the thick old-fashioned cream available at health food stores and gourmet food shops. Raw cream is best, but pasteurized cream will do. Do not use ultrapasteurized cream—it does not contain enough nutrients to support your culture.
Using a room thermometer, find a place in your house where the temperature is a fairly constant 72-75 degrees, such as a closet or cupboard with a light bulb or a shelf over a refrigerator or near a heating vent. If the temperature is below 69 degrees, the culture will become stringy and slimy. If the temperature is more than 75 degrees, the culture will separate and sour.
Place the cream in an impeccably clean glass jar. It is very important to avoid contamination by airborne bacteria or by aerosols, sprays, paint fumes, dusts, molds, yeast and insecticides. Stir in the piima powder and cover tightly. Leave in a spot that is 72-75 degrees for about 24 hours until it thickens slightly. Transfer to refrigerator, where it will become firm. The culture will keep well chilled for several months. Always test it with your nose before using. If it smells bad, throw it out and start again.
The tradition of preserving foods, enhancing their nutritive value, and making them more interesting to eat through fermentation is a very ancient one. A form of yoghurt was said to have been revealed to Abraham by an angel; and the starter particles of kefir, a substance similar to yogurt but thin enough to be drinkable, are called "grains of the Prophet Mohammed," the Prophet having been credited with their introduction. William H. Lee, PhD The Friendly Bacteria
The fermentation of milk makes it more assimilable to persons with lactose intolerance because a large part of the lactose is transformed into lactic acid, and because the presence of the enzyme lactase in fermented milk products helps break down lactose in the digestive tract. Furthermore, a portion of the milk protein (casein) is decomposed, liberating the amino acids of which it is formed. Research shows that proteins in yoghurt are digested twice as quickly as those of nonfermented milk. Claude Aubert Les Aliments Fermentes Traditionnels
During fermentation of milk products, thirty to forty percent of the lactose is broken down so that the high lactose content is reduced. However, a special enzyme activity also takes place. Fermented products that are not pasteurized or heated in ways that destroy enzyme activity have significant levels of enzymes that contribute to the digestion of lactose in the intestine. Dr. Betty Kamen Health Freedom News
PIIMA MILK
Makes 1 quart
1 quart fresh whole milk, nonhomogenized
1 tablespoon starter culture
This is a good way to add enzymes and restore nutrients to pasteurized milk. The resultant product is not too thick and can be drunk like milk and used in infant formula
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