DOCSLIB.ORG

MILK KEFIR from Cultures for Health

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
MILK KEFIR from Cultures for Health MILK KEFIR from Cultures for Health a guide by Cultures for Health © 2016 Cultures for Health 2 | P a g e MILK KEFIR from Cultures for Health Disclaimer The ideas, concepts, and opinions expressed in this book are intended to be used for educational purposes only. This book is provided with the understanding that authors and publisher are not rendering medical advice of any kind, nor is this book intended to replace medical advice, nor to diagnose, prescribe, or treat any disease, condition, illness, or injury. It is imperative to use good judgment when consuming Milk Kefir and to never consume any Milk Kefir that looks, tastes, or smells unpleasant. Further, before consuming Milk Kefir or any other fermented or cultured food, you should receive full medical clearance from a licensed physician. Author and publisher claim no responsibility to any person or entity for any liability, loss, or damage caused or alleged to be caused directly or indirectly as a result of the use, application, or interpretation of the material in this book. Copyright Copyright © 2016 by Cultures for Health. All rights reserved. Except as permitted under the United States Copyright Act of 1976, reproduction or utilization of this work in any form or by any electronic, mechanical, or other means, now known or hereafter invented, including xerography, photocopying, and recording, and in any information storage and retrieval system, is forbidden without written permission of Cultures for Health. Publisher: Cultures for Health 200 Innovation Avenue Suite 150 Raleigh, NC 27560 800-962-1959 919-695-9600 (fax) www.culturesforhealth.com For more information on making Milk Kefir or other cultured and fermented foods, please visit culturesforhealth.com. 1204-13087 3 | P a g e MILK KEFIR from Cultures for Health Table of Contents INTRODUCTION TO KEFIR History .................................................................................................................................................... 12 Names and Pronunciations ................................................................................................................... 13 How it Works .......................................................................................................................................... 13 Basic Nutritional Information ................................................................................................................ 14 Composition of Milk Kefir Grains: Bacteria & Yeasts ............................................................................. 16 The Difference Between Yogurt and Kefir .............. 18 Incubation Type ..................................................................................................................................... 18 Types of Bacteria Present ...................................................................................................................... 19 Kefir Contains Yeasts ............................................................................................................................. 19 Texture & Flavor ..................................................................................................................................... 19 Choosing a Kefir Culture: Grains vs. Powdered Starter ........................................................................ 20 Kefir Grains and Kefir Starter: What They Have in Common ................................................................ 20 Bacteria Strains ...................................................................................................................................... 20 Reusability .............................................................................................................................................. 21 Culture Care............................................................................................................................................ 21 Cost ......................................................................................................................................................... 22 Bottom Line ............................................................................................................................................ 22 Using Kefir in Everyday Recipes ........................... 23 Even More Creative Ways to Use Dairy Kefir ......................................................................................... 24 Savory ..................................................................................................................................................... 25 Sweet ...................................................................................................................................................... 26 Kefir: The Sustainable Dairying Culture ................ 28 4 | P a g e MILK KEFIR from Cultures for Health Milk Kefir ................................................................................................................................................. 29 Kefired Sour Cream ................................................................................................................................ 29 Kefir Butter ............................................................................................................................................. 30 Soft Kefir Cheese .................................................................................................................................... 30 Hard Kefir Cheese ................................................................................................................................... 30 Next Up ................................................................................................................................................... 31 INTRODUCTION TO KEFIR Rehydrating Milk Kefir Grains .............................. 33 Prepare the Rehydration Solution ........................................................................................................ 33 Activating the Kefir Grains ..................................................................................................................... 34 Signs the Rehydration Process is Complete ......................................................................................... 35 Signs of Problems during Rehydration ................................................................................................. 35 Kefir Culturing Containers ..................................................................................................................... 37 Covering the Culturing Container .......................................................................................................... 39 Other Optional Supplies for Making Dairy Kefir .................................................................................... 39 Animal Milk vs. Alternative Milks ........................................................................................................... 40 Fat Content ............................................................................................................................................. 41 Homogenization ..................................................................................................................................... 41 Pasteurized vs. Raw ............................................................................................................................... 41 Negative Effects of Freezing .................................................................................................................. 43 How This Affects Your Cultured Dairy Products .................................................................................... 44 Next Up ................................................................................................................................................... 45 Prepare the Rehydration Solution ........................................................................................................ 45 Activating the Kefir Grains ..................................................................................................................... 45 5 | P a g e MILK KEFIR from Cultures for Health Signs the Rehydration Process is Complete ......................................................................................... 45 Signs of Problems During Rehydration ................................................................................................. 45 Next Steps............................................................................................................................................... 45 HOW TO MAKE MILK KEFIR The Basic Process ............................................... 47 Culturing the Kefir .................................................................................................................................. 47 How to Know It Worked ......................................................................................................................... 48 Normal Variations vs. Signs of Problems .............................................................................................. 49 Harvesting the Kefir ............................................................................................................................... 51 How to Make Kefir .................................................................................................................................. 54 Signs the Kefir is Done
Load more

Recommended publications
  • Cheese & Tofu Making
    Cheese Making & Tofu March 25, 2009 Bigfork’s Essential Stuff Newsletter -- Bringing People Together A Publication of the Essential Stuff Project, Bigfork, Montana CHEESE MAKING Equipment: • Large stock pot (enamel or stainless steel, no aluminum) • Thermometer (dairy preferred but a candy thermometer will work) • Cheese cloth – 10 yards, approximately - game bags provide more substance • large spoon • long knife • spatula • Cheese press – see photo-check Google “make cheese press” for other designs Ingredients: • Milk: raw or pasteurized, Not Ultra-pasteurized 3 ¾ gallons == 3 - 5 pounds cheese (semi-hard) 5 quarts == 1 pound cream cheese, or 1 ¼ pound cottage cheese • Cultured buttermilk (as starter) • Rennet tablets (¼ tablet/2 gallons milk), vegetable alternatives are available, see References • Salt (optional) canning/pickling salt works well- do not use iodized salt 1st Step: Prepare activator: Pour ¼ cup cultured buttermilk into each of 4 quart jars. Fill jars with milk, put on clean caps, shake, allow to stand for 24 hours at room temperature. 2nd Step: Inoculate milk: Add contents of 1 quart of buttermilk that you inoculated the night before, to large stock pot, pour in 2 gallons of milk, mix with a clean spoon. Warm the milk over low heat to 86-90 degrees F. Remove from heat and allow to ripen for 1 - 2 hours. ESP by FWade 1 of 4 March 25, 2009 Cheese Making & Tofu 3rd Step: Curdling: Dissolve ¼ of rennet tablet in ½ cup cool water, for each 2 gallons of milk (better a little too much than too little) make sure the ripened milk is between 86 and 90 de- grees; check with thermometer.
    [Show full text]
  • Epicurean Product Guide 2016 V6.Xlsx
    Epicurean Product Listing 2016 800.934.6495 173 Thorn Hill Rd Warrendale, PA 15086 ** For the most up to date listing, please visit our website ** version 6, 9/27/16 EPICUREAN PRODUCT LISTING Condiments.........................................3 Miscellaneous......................................8 Oils & Vinegars................................1210 Syrups.............................................1513 Spices.............................................1715 Dried Mushrooms............................2321 Dried Fruits & Nuts..........................2422 Breads and Crackers.......................2724 Meats & Seafood.............................3027 Pasta Sauces and Noodles.............3330 Desserts..........................................3633 Chocolate........................................4037 Grains & Legumes...........................4340 Cheese, Dairy, & Eggs....................4542 Bar & Bakery.......................................47 Baking & Pastry...................................50 Appetizers...........................................61 CONDIMENTS Prod # Description Packaging UoM Special Order 06206 BASE BEEF NO MSG 4/5 LB CS 06207 BASE BEEF NO MSG 5 LB EA 06176 BASE BEEF NO MSG MINORS 12/1 LB CS X 06179 BASE CHICKEN NO MSG 1 LB EA 06201 BASE CHICKEN NO MSG 5 LB EA 06178 BASE CHICKEN NO MSG MINORS 12/1 LB CS 06200 BASE CHICKEN NO MSG MINORS 4/5 LB CS 06180 BASE CLAM NO MSG MINORS 6/1 LB CS 06181 BASE CLAM NO MSG MINORS 1# EA 06198 BASE CRAB NO MSG MINORS 6/1 LB CS 06199 BASE CRAB NO MSG MINORS 1# EA 06187 BASE ESPAGNOLE SAUCE
    [Show full text]
  • WO 2017/120597 Al 13 July 2017 (13.07.2017) P O P C T
    (12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date WO 2017/120597 Al 13 July 2017 (13.07.2017) P O P C T (51) International Patent Classification: (81) Designated States (unless otherwise indicated, for every C12N 9/50 (2006.01) C07K 16/00 (2006.01) kind of national protection available): AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, (21) International Application Number: BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, PCT/US2017/012747 DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, (22) International Filing Date: HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KH, KN, January 2017 (09.01 .2017) KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, (25) Filing Language: English NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, (26) Publication Language: English RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, (30) Priority Data: ZA, ZM, ZW. 62/276,030 7 January 2016 (07.01 .2016) 62/326,403 2 2 April 2016 (22.04.2016) (84) Designated States (unless otherwise indicated, for every kind of regional protection available): ARIPO (BW, GH, (71) Applicant: RIPPLE FOODS, PBC [US/US]; 5900 Hollis GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, Street, Suite P , Emeryville, C A 94608 (US).
    [Show full text]
  • Baking Substitution Science
    Baking Substitution Science Presented by Home Baking Association Cabot Creamery Speaker Sharon Davis Family & Consumer Sciences Education Home Baking Association carrot enriched…reduced sodium…egg free…whole wheat…agave nectar…gluten-free… Baking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions for liquids, fats, sugars, sweeteners, flours, reducing sodium, allergies/intolerances 4. Methods, temperatures important to success 5. Baking Resources, Questions Share! #bakingfun Why People Bake • 72%=Treat friends, family with love; handcrafted by me for you • 60%= So I can control ingredients in my food (83% in UK) • 42-48%=Desire to keep traditions, it’s my lifestyle • 43%=Saving money, resources important • 33% would bake more…”if I knew how” Reasons for home baking, August 2011 Source: Mintel, 2011, Home Baking Association survey Base: 1,920 internet users aged 18+ who bake or are primary household shoppers 3 Benefits Bonanza Active, DIY food lifestyle Literacy, science, math, tech Art, history, cultures Build relationships, mealtimes nutrients, variety Fruits, veggies, nuts Calcium, potassium, protein Whole grains, antioxidants Portion control Control sodium, fats, sweets Food allergies; Celiac sprue Conserve food $$$, packaging Liquids in Baking Liquids function to 1. Moisten/hydrate flours, meal, proteins, starches, whole grains 2. Dissolve sugars 3. Hydrate leavening 4. Help blend ingredients 5. Turn to steam, expand air cells 6. Set (gelatinize) product 7. Provide flavor, texture, richness 8. Add nutrients 9. Humectant (holds moisture) Pumpkin Raisin Bread 10. Aid browning Loveyourraisins.com Fruits, Veggies as Liquid Substitute Most fruits, veggies are 80-92% water 1 cup shredded apple, carrot, mandarin oranges, zucchini; cooked pumpkin, sweet potato, squash; beets; mashed or pureed bananas, strawberries… contain ~ ¾ to 7/8 cup water 1 c.
    [Show full text]
  • Country Cheese – a Primer by Dan Gill, Ethno-Gastronomist
    Country Cheese – A Primer By Dan Gill, Ethno-Gastronomist My wife, Barbara, recently made her special meatless lasagna, featuring handfuls of fresh basil and parsley, and bemoaned the fact that she no longer had my good homemade dry curd cottage cheese and had to resort to ricotta. Ricotta cheese, made from acidified whey, lacks the flavor and meaty texture of dry curd cottage cheese. Commercial (wet curd or creamed) cottage cheese is not an acceptable substitute: It is insipid, entirely too wet, and contains all sorts of additives, including phosphates and stabilizers to bind the added liquids from milk and whey so that we can be sold more water. Dry curd, or acid curd cottage cheese contains nothing but fermented milk and maybe a little salt. It is crumbly, pleasantly tart and can easily be made at home. Due to the health and nutritional benefits of naturally fermented milk products, dry curd cottage cheese has received a lot of attention recently. It is an excellent source of protein, calcium and digestible carbohydrates for dieters, and meets the low-lactose requirements of the Specific Carbohydrate Diet. I used to make a lot of cottage cheese (and butter and Cup Cheese) at home until our cow died. When we started Something Different, I made cottage cheese from powdered milk so that we had the whey to make our bread. Whey reinforces gluten in bread flour, resulting in a chewier texture that holds up well to our hearty sandwiches. Cottage cheese was actually the by-product. We sold it to the few customers who knew what it was and used it to make dips, spreads and real cheesecake.
    [Show full text]
  • Week-2-Back-To-Basics-Fermented-Dairy-Master
    Back-to-Basics Virtual Nose-to-Tail Class | February 2021 WEEK Getting Started T o p i c s : I n t r o d u c t i o n t o f e r m e n t e d d a i r y M a k i n g c l a b b e r M a k i n g k e f i r M a k i n g M e s o p h i l i c Y o g u r t M a k i n g T h e r m o p h i l i c Y o g u r t M a k i n g f e r m e n t e d b u t t e r 2www.eatlikeahuman.com 13 Back-to-Basics Virtual Fermented Dairy Class | March 2021 Ingredients 2 cups milk - the freshest, Kefir highest quality possible. Fermented Milk Drink Can be made with raw or pasteurized milk. Method 2 Tablespoons kefir grains Pour milk into a suitable glass jar with lid. Place kefir grain in jar. Cover and leave in a warm location in your kitchen. Wait 24 hours. Open the jar and look and smell the contents. It should be slightly thickened and have a slightly yeasty, slightly yogurty pleasant smell. Observe the side of the jar. There should be no bubbles and no separation of whey. Now taste a small amount. It should be slightly sour, but very pleasant. If you want to wait to make more kefir then place the jar directly into the refrigerator.
    [Show full text]
  • Product Catalog MIKE HUDSON DISTRIBUTING
    2021 Product Catalog MIKE HUDSON DISTRIBUTING Retail Cheese - Dairy Protein Grocery Food Service Cheese - Dairy Protein Deli-Bakery Pizza Non-Food Cleaners Supplies Packaging 1 Welcome to 2021! As we turn the calendar to a new year, we are encouraged by the ongoing fortitude displayed by our customer and manufacturing partners. We have a long way to go to “get back to normal,” but rest assured that whatever challenges we face in the future, we will meet them together and come out of this more vital than ever. Mike Hudson Distributing is committed to providing quality products, timely deliveries, and competitive pricing to all our customers. With a sales territory from San Jose along Highway 101 to the Oregon border and from the California coastline to the Central Valley, we live up to our promise of delivering quality products and outstanding service to the independent operator. Our ability to accomplish this is due primarily to the longstanding relationships and support of our supplier partners. We proudly market and distribute products from some of the most trusted names in the foodservice industry as well as from local suppliers that you have grown to recognize for their uniqueness and quality. All of which can be found in this Product Catalog. We recommend taking a few minutes to browse our Product Catalog of all products we carry - national brands, locally sourced offerings, and an extensive specialty cheese selection. As we add to our product offering throughout the year, our Marketing and Sales Teams will provide you with new product announcements and details. Even more, than in years past, we are thankful for our relationships throughout the foodservice industry.
    [Show full text]
  • Provided for Non-Commercial Research and Educational Use Only. Not for Reproduction, Distribution Or Commercial Use
    Provided for non-commercial research and educational use only. Not for reproduction, distribution or commercial use. This article was originally published in Encyclopedia of Dairy Sciences, Second Edition, published by Elsevier, and the attached copy is provided by Elsevier for the author’s benefit and for the benefit of the author’s institution, for non-commercial research and educational use including without limitation use in instruction at your institution, sending it to specific colleagues who you know, and providing a copy to your institution’s administrator. All other uses, reproduction and distribution, including without limitation commercial reprints, selling or licensing copies or access, or posting on open internet sites, your personal or institution’s website or repository, are prohibited. For exceptions, permission may be sought for such use through Elsevier’s permissions site at: http://www.elsevier.com/locate/permissionusematerial Akuzawa R, Miura T, and Surono IS (2011) Fermented Milks | Asian Fermented Milks. In: Fuquay JW, Fox PF and McSweeney PLH (eds.), Encyclopedia of Dairy Sciences, Second Edition, vol. 2, pp. 507–511. San Diego: Academic Press. ª 2011 Elsevier Ltd. All rights reserved. Author's personal copy Asian Fermented Milks R Akuzawa and T Miura, Nippon Veterinary and Life Science University, Tokyo, Japan I S Surono, University of Indonesia, Jakarta, Indonesia ª 2011 Elsevier Ltd. All rights reserved. This article is a revision of the previous edition article by R. Akuzawa and I. S. Surono, Volume 2, pp 1045–1049, ª 2002, Elsevier Ltd. Introduction because of the higher solids content of buffaloes’ milk. The composition of the milk of various dairy species is The origins of fermented milk are unclear.
    [Show full text]
  • Food City Gluten Free Items
    Food City Gluten Free Items BRAND PRODUCT TITLE A TASTE OF THAI PEANUT SAUCE MIX A TASTE OF THAI PAD THAI NOODLES A TASTE OF THAI RED CURRY PASTE A TASTE OF THAI JASMINE RICE A TASTE OF THAI COCONUT MILK A TASTE OF THAI SPICY PEANUT BAKE A TASTE OF THAI GARLIC BASIL COCONUT RICE A TASTE OF THAI YELLOW CURRY RICE A TASTE OF THAI SWEET RED CHILI SAUCE A TASTE OF THAI JASMINE RICE A TASTE OF THAI PEANUT NOODLES A TASTE OF THAI PAD THAI NOODLES A TASTE OF THAI RED CURRY NOODLES A TASTE OF THAI NOODLES, COCONUT GINGER A TASTE OF THAI RICE NOODLES ABBOTT NUTRITION SHAKE ABBOTT ENSURE, HIGH PROTEIN SHAKE, HOMEMADE VANILLA ABBOTT NUTRITION SHAKE ABBOTT NUTRITION SHAKE ABBOTT COMPLETE BALANCED NUTRITION ABBOTT NUTRITION SHAKE ABBOTT MUSCLE HEALTH SHAKE ABBOTT PROTEIN DRINK ABBOTT PROTEIN DRINK ABBOTT SHAKE ABBOTT SHAKE ABBOTT SHAKE ABBOTT SHAKE ABBOTT SHAKE ABBOTT SHAKE ABBOTT SHAKE ABBOTT SNACK SHAKE ABBOTT SNACK SHAKE ABBOTT HUNGER SMART SHAKE ABBOTT HUNGER SMART SHAKE ABBOTT NUTRITION ABBOTT NUTRITION PEDIASURE, BANANA SHAKE ABSOLUTE FRUIT LEMON SORBET ABSOLUTE FRUIT COCONUT SORBET ABSOLUTE FRUIT RASPBERRY SORBET ABSOLUTE FRUIT MANGO SORBET ABSOLUTE FRUIT STRAWBERRY SORBET ABSOLUTE FRUIT CHOCOLATE SORBET ACE PERRY HARD CIDER ACE PINEAPPLE HARD CIDER ACT II MINI BAGS MICROWAVE POPCORN ACT II OLD FASHIONED SWEET & SALTY MICROWAVE POPCORN ACT II MICROWAVE POPCORN ACT II OLD FASHIONED SWEET & SALTY MICROWAVE POPCORN ACT II MICROWAVE POPCORN ACT II POPCORN ACT II MICROWAVE POPCORN ACT II POPCORN ACT II POPCORN ACTIVIA ACTIVIA, NONFAT YOGURT, VANILLA ACTIVIA ACTIVIA, NONFAT YOGURT, PEACH AGAVE DREAM ICE CREAM, VANILLA AGAVE DREAM ICE CREAM, CHOCOLATE CHIP AGAVE DREAM ICE CREAM AGAVE DREAM.
    [Show full text]
  • Let's Make Cheese
    Let’s Make Cheese © 2008 D.A. Jacobs http://www.deejayssmokepit.net http://www.deejayssmokepitforums.net 1 Table of Contents I. Introduction ................................................................................................................. 4 II. A Few Cheese Basics................................................................................................. 5 Definitions .................................................................................................................... 5 Cheese Families ........................................................................................................... 10 Factors That Determine What Type of Cheese You Make .................................... 15 Equipment Needed to Make Cheese .................................................................. 15 III. Making a Cheese Press .......................................................................................... 17 Cheese Press #1 ....................................................................................................... 17 Cheese press #2 ....................................................................................................... 19 Cheese press #3 ....................................................................................................... 20 Cheese Press #4 ....................................................................................................... 22 IV. Cheese Basics ........................................................................................................
    [Show full text]
  • A Neglected Food Group
    Nutrition Research Reviews (2017), 30,1–24 doi:10.1017/S0954422416000202 © The Authors 2017 Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group Aristea Baschali1,Effie Tsakalidou2, Adamantini Kyriacou1, Nena Karavasiloglou1 and Antonia-Leda Matalas1* 1Harokopio University, Department of Nutrition and Dietetics, 70 El. Venizelou, Kallithea, 17671, Athens, Greece 2Agricultural University of Athens, Department of Food Science and Human Nutrition, Laboratory of Dairy Research, 75 Iera Odos, 11855, Athens, Greece Abstract Fermented beverages hold a long tradition and contribution to the nutrition of many societies and cultures worldwide. Traditional fermentation has been empirically developed in ancient times as a process of raw food preservation and at the same time production of new foods with different sensorial characteristics, such as texture, flavour and aroma, as well as nutritional value. Low-alcoholic fermented beverages (LAFB) and non-alcoholic fermented beverages (NAFB) represent a subgroup of fermented beverages that have received rather little attention by consumers and scientists alike, especially with regard to their types and traditional uses in European societies. A literature review was undertaken and research articles, review papers and textbooks were searched in order to retrieve data regarding the dietary role, nutrient composition, health benefits and other relevant aspects of diverse ethnic LAFB and NAFB consumed by European populations. A variety of traditional LAFB and NAFB consumed in European regions, such as kefir, kvass, kombucha and hardaliye, are presented. Milk-based LAFB and NAFB are also available on the market, often characterised as ‘functional’ foods on the basis of their probiotic culture content.
    [Show full text]
  • YOGURT from Cultures for Health
    YOGURT from Cultures for Health a Where Healthy Food Starts guide Yogurt © 2013 Cultures for Health 2 | P a g e YOGURT from Cultures for Health Disclaimer The ideas, concepts, and opinions expressed in this book are intended to for educational purposes only. This book is provided with the understanding that authors and publisher are not rendering medical advice of any kind, nor is this book intended to replace medical advice, nor to diagnose, prescribe, or treat any disease, condition, illness, or injury. It is imperative to use good judgment when consuming yogurt and to never consume any yogurt that looks, tastes, or smells unpleasant. Further, before consuming yogurt or any other fermented or cultured food, you should receive full medical clearance from a licensed physician. Author and publisher claim no responsibility to any person or entity for any liability, loss, or damage caused or alleged to be caused directly or indirectly as a result of the use, application, or interpretation of the material in this book. Copyright Copyright © 2013 by Cultures for Health. All rights reserved. Except as permitted under the United States Copyright Act of 1976, reproduction or utilization of this work in any form or by any electronic, mechanical, or other means, now known or hereafter invented, including xerography, photocopying, and recording, and in any information storage and retrieval system, is forbidden without written permission of Cultures for Health. Publisher: Cultures for Health 807 N. Helen Avenue Sioux Falls, SD 57104 800-962-1959 605-231-4239 (fax) www.culturesforhealth.com For more information on making yogurt or other cultured and fermented foods, please visit culturesforhealth.com.
    [Show full text]