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Wilhelm, thanks for your comments. I had just looked up Kefir in my Encarta
dictionary which said it was german cottage cheese made from raw milk. Oregon
is basically a no raw-milk state so I was surprised to see one dairy, about
a hundred miles away that had some. The other link: http//www.mercola.com didn't
go anywhere using netscape.
Someone was talking about butter. I started using extra virgin olive oil that
has garlic soaking in it. I have an olive oil spray container, score acouple
of cloves of garlic anddrop it in. I change garlic about every month. Works
for me but i really prefer butter.
Bill T

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Bill T,
I don't know why the Dr.Mercola link I provided doesn't work for you. I
tried it again and it works for me.

I thought kefir had it's origin in the Caucasus Mountains... But it
doesn't matter, what matters is that it makes a nice fermented milk
product. I still like quark made from buttermilk but of late I am also
making kefir. A friend started making it and gave me some grains. I
killed the first batch by having it too warm. They like room
temperature. Then I got a fresh batch of grains and now I make it about
once a week. After it is done I strain it and get a nice tasting quark
(or cc) from it. I also strain yogurt about once a week and get a type
of quark from it. As you can see on most days I have a choice of quark
from buttermilk, yogurt or kefir. The problem is that all of them are
from pasteurized milk. Until I find a raw milk source, that will have to
do.

One way of getting around the 'no raw milk' laws is by buying a share in
a dairy animal as you may have read on the Real Milk web page.
Interesting concept. It may be worth looking into it.

As for butter, I use virgin coconut oils in it's place. I like it and
hardly miss butter at all.

Wilhelm


"William E. Trump" wrote: