Text 36951, 84 rader
Skriven 2013-05-15 14:23:31 av Stephen Haffly (1:396/45.27)
     Kommentar till en text av RUTH HANSCHKA (1:123/140)
Ärende: machinery
=================
Hi Ruth,

On (10 May 13) RUTH HANSCHKA wrote to STEPHEN HAFFLY...

-> What about ones like Stevia or Monkfruit in the Raw? They are from plant
-> sources, and I would think that they would be better tolerated.

 RH> I use the monkfruit sometimes; I'd rather go unsweetened than stevia.
 RH> It has a nasty aftertaste.

I noticed that the Monkfruit does not seem to be quite as sweet as the
Stevia. I needed to use more of it to get the Kefir to the same level of
sweetness despite the little envelopes for both saying they were
equivalent to 2 tsp sugar. The Stevia seems to be a bit more neutral in
flavor to me as well. I have not noticed any unpleasant aftertaste with
Stevia so far, but I am careful not to put too much in.

 RH> Sounds good to me.  That would chew up all the lactose, rendering it a
 RH> lot safer.

I think a lot of the remaining lactose drains out with the whey. The
whey has a distinctive sweetness to it that the cheese lacks.

-> Yes, I guess it was. It does resemble banana bread in flavor. I guess
-> you could do the same thing as pancakes too.

 RH> Probably.  Bananas, cinnamon, walnuts ... banana bread.

Add some more flour and make Banana muffins. :)

-> One of the ladies at our local farmer's market gave me some Kefir
-> grains. I have succeeded in not killing them off and have since passed
-> some on to other people. A little care to not introduce strange bacteria
-> to the Kefir keeps it working well and making a good product. It is

 RH> Can't say I"ve ever tried.  The wild yeasts here don't taste good in
 RH> anything whatever, so those would have to stay out too.

I'll be bringing some along with me when we travel up north again. It
looks like we will be having to leave here earlier in July than I
thought as there are some family issues that would benefit from us being
up there. When specifically is up in the air. I'll see the doctor at the
end of the month and then I hope we'll be able to plan better.

-> easier to make than yogurt as it does not require heating the milk or
-> having a way to keep it at a certain temperature while it works. The
-> Kefir is made at room temperature. I just do a quick near-boiling water
-> rinse, pour in cold milk and add the grains from the previous day's
-> batch (removing some if they have grown too big). The next morning, I
-> repeat the process.

 RH> I react to some things, but not lactose.  It probably comes from being
 RH> a lifelong addict.

That does not always help. I was a heavy milk drinker too until about
the time I graduated from High School. All of a sudden, I could not
tolerate the quantities of milk I had formerly consumed without
unpleasant side-effects. Strangely enough, drinking Kefir seems to have
given me back some ability to consume milk products without
automatically reaching for the lactase enzyme tablets. I still don't
overdo it.


-> If I had a cheese press, I would try putting some of the Kefir cheese in
-> there to press out more liquid. I'd like to taste it as a firmer cheese.
-> I think it would be interesting. I might experiment with a can,
-> follower, and clamp for pressure. It should prove interesting.

 RH> A pair of cans and some C clamps would probably get the job done.

I was thinking of a can, perforated, a plug made of non-reactive
material such as plastic, and a bar clamp. Of course, all of this is
speculation until I get to the point where I can actually try some of
this. By then, I may have figured out something even better.

Regards,

Stephen
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