WHAT ARE PROBIOTICS?
http://www.jonbarron.org/detoxing-health-program/05-01-1999.php?gclid=COz41uzZ-KUCFQTNKgodFQoIpA
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KEFIR http://users.sa.chariot.net.au/~dna/Makekefir.html
Watch all ten of this guy's presentations: http://www.youtube.com/watch?v=MELveoRjK8M
BUTTERMILK Mine love it, and its lactic acid and bacteria culture is super healthy for them and YOU.
I make it a gallon at a time:
Buy a quart of buttermilk, pour it into a large container with a gallon of milk. Let the five quarts sit at room temperature for 24 hours, stirring occasionally, and you'll have five quarts. Save a quart to use with another gallon of milk later.
BTW, buttermilk will keep for a very long time in the refrigerator.
Store in a glass container(s).
YOGURT MAKE INEXPENSIVE YOGURT THE EASY WAY
(based on directions from Miss Prissy on the Backyard Chickens forum)
by
Joe D. Bryant
You will need:
A small plastic, insulated cooler that will hold:
4 one-quart jars/lids for yogurt/milk OR 2 half-gallon jars/lids for yogurt milk
2 more quart jars to be filled with boiling water
A very large pan to first boil water and then heat milk to 185* F.
Ingredients:
One gallon of milk (1% to 4%)
One cup (or two heaping tablespoonsful per quart if not making a whole gallon) of PLAIN yogurt with live culture no flavor no fruit Stonyfield Farms Organic plain yogurt OR Traders Point Creamery plain yogurt are both excellent and are sold by Marsh and other large chain stores for $5 quart.
I used an Igloo 26-quart cooler that K-Mart sells for about $20.
After the large pan of water is boiling, dip all the jars/lids in for several seconds to sterilize everything.
Pour the large pan of boiling water into the cooler and into two quart jars. Put the lids on the jars loosely. Close the coolers lid with the two jars filled and the rest of the boiling water in the bottom of the cooler.
Set the cooler aside to heat up and proceed to make the yogurt:
After cooling the large pan, use it again to heat one gallon of milk to 185 degrees (I used Anne's meat thermometer because I couldn't find a "candy" thermometer in two stores). Place the hot milk pan in a sink filled with ice water and let it cool to 115 degrees (took about five minutes with ice on outside of pan). Stir in one cup of plain yogurt into the 115* F milk. After mixing well, pour the milk into the four sterilized one-quart glass jars or two half-gallon jars and put on the lids (not tight).
Go back to the cooler, set the two quarts of hot water aside for a moment and empty the hot water out of the bottom of the cooler. Set the jars of warm milk/yogurt mix into the cooler with the two jars of boiling water and close the lid.
After ten to twelve hours, take out the bottles of milk (finished yogurt) and put them in the refrigerator to cool.
Thats it:
For the cost of a gallon of milk, you have four quarts of yogurt that are identical to the cup of expensive plain yogurt that you bought. Save a cup of your new yogurt to make another gallon when this one is gone.
KOMBUCHA Making Kombucha (one gallon)
You will need:
One scoby (symbiotic culture of bacteria and yeast)
One cup of starter (already made kombucha)
One gallon of boiling water
Seven Black tea teabags
Two cups of sugar
Bring one gallon of water to a boil and then turn it off.
Add two cups of sugar and seven black tea teabags to the very hot water.
Let the hot water with sugar and tea bags sit until the water cools.
Remove the tea bags from the cooled water.
Have the scoby and a cup of starter in the bottom of a very-wide-mouth glass container. The opening of the container should be wider than the depth of the liquid in it. The process needs the surface area for air/breathing.
Pour the cooled water into the glass container with the scoby and one cup of starter.
Cover the glass container with a cloth, not a glass lid; the mixture has to breathe.
After seven days remove the new (baby) scoby from the top of the old one (mother). Last weeks scoby (the mother) can be give to somebody else as a starter or thrown away. Note: If a new scoby (baby) looks underdeveloped, keep old (mother) and new (baby) together for another week before you separate them.
Strain your fresh kombucha into a glass container(s) and refrigerate. Use one cup of the fresh kombucha (starter) and the baby scoby (to be a new mother) to make a new batch for next week.
http://www.jonbarron.org/detoxing-health-program/05-01-1999.php?gclid=COz41uzZ-KUCFQTNKgodFQoIpA
*******************
KEFIR http://users.sa.chariot.net.au/~dna/Makekefir.html
Watch all ten of this guy's presentations: http://www.youtube.com/watch?v=MELveoRjK8M
BUTTERMILK Mine love it, and its lactic acid and bacteria culture is super healthy for them and YOU.
I make it a gallon at a time:
Buy a quart of buttermilk, pour it into a large container with a gallon of milk. Let the five quarts sit at room temperature for 24 hours, stirring occasionally, and you'll have five quarts. Save a quart to use with another gallon of milk later.
BTW, buttermilk will keep for a very long time in the refrigerator.
Store in a glass container(s).
YOGURT MAKE INEXPENSIVE YOGURT THE EASY WAY
(based on directions from Miss Prissy on the Backyard Chickens forum)
by
Joe D. Bryant
You will need:
A small plastic, insulated cooler that will hold:
4 one-quart jars/lids for yogurt/milk OR 2 half-gallon jars/lids for yogurt milk
2 more quart jars to be filled with boiling water
A very large pan to first boil water and then heat milk to 185* F.
Ingredients:
One gallon of milk (1% to 4%)
One cup (or two heaping tablespoonsful per quart if not making a whole gallon) of PLAIN yogurt with live culture no flavor no fruit Stonyfield Farms Organic plain yogurt OR Traders Point Creamery plain yogurt are both excellent and are sold by Marsh and other large chain stores for $5 quart.
I used an Igloo 26-quart cooler that K-Mart sells for about $20.
After the large pan of water is boiling, dip all the jars/lids in for several seconds to sterilize everything.
Pour the large pan of boiling water into the cooler and into two quart jars. Put the lids on the jars loosely. Close the coolers lid with the two jars filled and the rest of the boiling water in the bottom of the cooler.
Set the cooler aside to heat up and proceed to make the yogurt:
After cooling the large pan, use it again to heat one gallon of milk to 185 degrees (I used Anne's meat thermometer because I couldn't find a "candy" thermometer in two stores). Place the hot milk pan in a sink filled with ice water and let it cool to 115 degrees (took about five minutes with ice on outside of pan). Stir in one cup of plain yogurt into the 115* F milk. After mixing well, pour the milk into the four sterilized one-quart glass jars or two half-gallon jars and put on the lids (not tight).
Go back to the cooler, set the two quarts of hot water aside for a moment and empty the hot water out of the bottom of the cooler. Set the jars of warm milk/yogurt mix into the cooler with the two jars of boiling water and close the lid.
After ten to twelve hours, take out the bottles of milk (finished yogurt) and put them in the refrigerator to cool.
Thats it:
For the cost of a gallon of milk, you have four quarts of yogurt that are identical to the cup of expensive plain yogurt that you bought. Save a cup of your new yogurt to make another gallon when this one is gone.
KOMBUCHA Making Kombucha (one gallon)
You will need:
One scoby (symbiotic culture of bacteria and yeast)
One cup of starter (already made kombucha)
One gallon of boiling water
Seven Black tea teabags
Two cups of sugar
Bring one gallon of water to a boil and then turn it off.
Add two cups of sugar and seven black tea teabags to the very hot water.
Let the hot water with sugar and tea bags sit until the water cools.
Remove the tea bags from the cooled water.
Have the scoby and a cup of starter in the bottom of a very-wide-mouth glass container. The opening of the container should be wider than the depth of the liquid in it. The process needs the surface area for air/breathing.
Pour the cooled water into the glass container with the scoby and one cup of starter.
Cover the glass container with a cloth, not a glass lid; the mixture has to breathe.
After seven days remove the new (baby) scoby from the top of the old one (mother). Last weeks scoby (the mother) can be give to somebody else as a starter or thrown away. Note: If a new scoby (baby) looks underdeveloped, keep old (mother) and new (baby) together for another week before you separate them.
Strain your fresh kombucha into a glass container(s) and refrigerate. Use one cup of the fresh kombucha (starter) and the baby scoby (to be a new mother) to make a new batch for next week.
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