Free Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... by Sally Fallon, Pat Connolly, Phd. Mary G. Enig Page A

necessary. The final product may be thinner in consistency than commercial yoghurt.
    Gently heat the milk to 180 degrees and allow to cool to about 110 degrees. Stir in yoghurt and place in a shallow glass, enamel or stainless steel container. Cover the container and place in a warm oven (a gas oven with a pilot light or electric oven pre-heated to warm and then turned off) overnight. In the morning transfer to the refrigerator. (Throughout the day, use paper towels to mop up any whey that exudes from the yoghurt.)
    Variation: Raw Milk Yoghurt

    Place 1 quart raw milk in a double boiler and heat to 110 degrees. Remove 2 tablespoons of the warm milk and add 1 tablespoon yoghurt (commercial or from previous batch). Stir well and pour into a quart-sized wide-mouth mason jar. Add a further 2 tablespoons plus 2 teaspoons yoghurt to the jar and stir well. Cover tightly and place in a dehydrator set at 95 degrees for 8 hours. Transfer to the refrigerator.
    Various researchers have learned that children and certain adults can beat allergies by taking the supplement lactobacillus acidophilus , the friendly bacteria found in yoghurt [and other fermented foods]. One published study revealed that every allergic child who volunteered to be tested was deficient in lactobacillus acidophilus , a condition corrected, in most instances, by taking this supplement. John Shelly Health Freedom News
    KEFIR
    Makes 2 cups

2 cups fresh whole milk, nonhomogenized and preferably raw
    ½ cup good quality cream (optional)
    1 tablespoon kefir grains or 1 package kefir powder (See Sources )
Kefir is thicker than piima milk or buttermilk and has a wonderful tart flavor.
    If using kefir grains, place them in a fine strainer and rinse with filtered water. Place milk and optional cream in a clean wide-mouth, quart-size mason jar. If milk is cold, place jar in a pan of simmering water until milk reaches room temperature. Add kefir grains or powder to milk, stir well and cover loosely with a cloth. Place in a warm place (65 to 76 degrees) for 12 hours to 2 days.
    If using the powder, kefir is ready when it thickens, usually within 24 hours.
    If using grains, stir vigorously occasionally to redistribute the grains. Every time you stir, taste the kefir. When it achieves a tartness to your liking, the kefir is ready. The kefir may also become thick and effervescent, depending on the temperature, incubation time and the amount of curds you use. Pour the kefir through a strainer into another jar to remove the grains. Store in refrigerator. Use the grains to make another batch of kefir, or prepare them for storage by rinsing them well with water and placing in a small jar with about ½ cup filtered water. They may be stored in the refrigerator several weeks or in the freezer for several months. If they are left too long in storage, they will lose their culturing power.
    Kefir is a cultured and microbial-rich food that helps restore the inner ecology. It contains strains of beneficial yeast and beneficial bacteria (in a symbiotic relationship) that give kefir antibiotic properties. A natural antibiotic—and it is made from milk! The finished product is not unlike that of a drink-style yogurt, but kefir has a more tart, refreshing taste and contains completely different microorganisms. . .kefir does not feed yeast, and it usually doesn't even bother people who are lactose intolerant. That's because the friendly bacteria and the beneficial yeast growing in the kefir consume most of the lactose and provide very efficient enzymes (lactase) for consuming whatever lactose is still left after the culturing process. . .kefir is mucous-forming, but. . .the slightly mucus-forming quality is exactly what makes kefir work for us. The mucus has a "clean" quality to it that coats the lining of the digestive tract, creating a sort of nest where beneficial bacteria can settle and colonize. . ..
    Kefir is made from gelatinous white or yellow particles called "grains." The grains