OT (sort of) - dairy cultures
 

Is anyone out there (in the U.S.l) keeping a fil mjoelk or fresh vilii
culture? Kefir?

Wooly
With a 36-hour sponge ripening...

In rec.food.sourdough Wooly wrote:
> Is anyone out there (in the U.S.l) keeping a fil mjoelk or fresh vilii
> culture? Kefir?

Available from,

http://www.gemcultures.com/

they also have a very nice Rye sourdough culture, which is shipped
as a fresh barm (approximately 125% hydration).

--
Jeffrey Sheinberg
for email addr: remove "l1." and change ".invalid" to ".net"

On Mon, 11 Apr 2005 23:05:07 -0000, Jeffrey Sheinberg
> wrote:


>Available from,
>
> http://www.gemcultures.com/
>
>they also have a very nice Rye sourdough culture, which is shipped
>as a fresh barm (approximately 125% hydration).

I've had their fil mjoelk for about 10 years now, and it's doing well.
It works in soy milk, too, as long as you add a little sugar (or use
the boughten, sweetened kind).

--Rebecca

On Mon, 11 Apr 2005 23:05:07 -0000, Jeffrey Sheinberg
> wrote:


>Available from,
>
> http://www.gemcultures.com/
>
>they also have a very nice Rye sourdough culture, which is shipped
>as a fresh barm (approximately 125% hydration).

I've had their fil mjoelk for about 10 years now, and it's doing well.
It works in soy milk, too, as long as you add a little sugar (or use
the boughten, sweetened kind).

--Rebecca

On Tue, 12 Apr 2005, rebecca wrote:

> >Available from,
> >
> > http://www.gemcultures.com/
> >
> >they also have a very nice Rye sourdough culture, which is shipped
> >as a fresh barm (approximately 125% hydration).
>
> I've had their fil mjoelk for about 10 years now, and it's doing well.
> It works in soy milk, too, as long as you add a little sugar (or use
> the boughten, sweetened kind).
>
> --Rebecca

I've seen several different descriptions of fil mjoelk (not to mention
different spellings!). How would you characterize the product?

Dave

On Tue, 12 Apr 2005 12:23:34 -0700, Dave Bell
> wrote:


>I've seen several different descriptions of fil mjoelk (not to mention
>different spellings!). How would you characterize the product?

It's kind of like cultured buttermilk, but a little thicker and not as
sour when it's fresh. It sours as it sits around in the refrigerator,
though. It works well for making cornbread and things like that, and
I like it on my oatmeal along with some salt and pepper. It's really
easy to maintain--just add a rounded teaspoon to a pint of warm milk,
and let sit on the counter, loosely covered and at room temp, till it
thickens. The time it takes varies according to the temperature of
the room, but you don't have to go to any pains to keep it warm. It
works in our 50F kitchen in the winter.

--Rebecca

Jeffrey Sheinberg wrote:

>In rec.food.sourdough Wooly wrote:
>
>
>>Is anyone out there (in the U.S.l) keeping a fil mjoelk or fresh vilii
>>culture? Kefir?
>>
>>
>
>Available from,
>
> http://www.gemcultures.com/
>
>they also have a very nice Rye sourdough culture, which is shipped
>as a fresh barm (approximately 125% hydration).
>
>
>
I have been dealing with G.E.M. for quite a few years now, and I
really appreciate their product line and customer service. [Say "Hi" to
Betty for me if you make contact!]
I was recently mentioned in an article in a local rag - The San
Francisco Bay Guardian - in a column called "meatless", by Miriam
Wolf, that features G.E.M. (http://www.sfbg.com/39/28/x_meatless.html).

OT: I'm about to embark on making my own saké, but I'm trying to find
real "pearl rice". I guess a trip to Japantown is in order!

Wooly wrote:

>Is anyone out there (in the U.S.l) keeping a fil mjoelk or fresh vilii
>culture? Kefir?
>
>Wooly
>With a 36-hour sponge ripening...
>
>
....forgot to mention that I have had a Kefir from G.E.M. that was
fabulous - perished during a very long absence of attendance that was
unexpected, but served us well for many years.

I also posted about Lactobacillus GG - a strain that is patented and
available in capsules - makes great yogurt ;-)

Carlo Milono wrote:

> OT: I'm about to embark on making my own sak=E9, but I'm trying to find=
=20
> real "pearl rice". I guess a trip to Japantown is in order!

The grocery across from the peace pagoda should have it... and see if=20
you can pick up a bag or two of nuka--rice bran--and then you can make a =

culture to do the quick (5 hours or so) pickles when you bury them in it.=


B/

>OT: I'm about to embark on making my own sak=E9, but I'm trying to find

>real "pearl rice". I guess a trip to Japantown is in order!
Sake can be compared to the preparation of beer/whisky where grains are
enzymatically converted to sugars and then fermented to alchoho.
Does it make a difference if what ever kind of rice is being used for
sake making?
The most important part if you get the right inoculant mold cultu
Aspergillus Oryzae ....to start the biochemical process.

Roy wrote:

>>OT: I'm about to embark on making my own sak=E9, but I'm trying to find=

>=20
>>real "pearl rice". I guess a trip to Japantown is in order!
> Sake can be compared to the preparation of beer/whisky where grains are=

> enzymatically converted to sugars and then fermented to alchoho.
> Does it make a difference if what ever kind of rice is being used for
> sake making?

Ask over in soc.culture.japan or scj.moderated. Bet you'd be surprised=20
by the answers.

B/

>Ask over in soc.culture.japan or scj.moderated. Bet you'd be
surprised
>by the answers.

Konnichiwa ....Tomodachi..

The chemistry of fermentation is the same:
Grains are cooked to gelatinize the starch, the starch are
enzymatically converted to maltose, and glucose now the maltose is
fermented by the yeast to alcohol and carbon dioxide.
...... What makes it different is for the Japs to be sticker to
tradition which can include rituals that does not alter biochemical
reaction mechanism of saccharification of starch and fermentation.
Its pretty straight forward: rice is steamed and cooled and inoculated
with moto( a culture of the mold Aspergillus oryzae that behaves like
diastatic malt and convert the gelatinized( cooked) rice to fermentable
sugars.
Then these sugars is inoculated with a strain of saccharomyces
cereviseae which has a high alcohol tolerance( take note Sake can have
an alcohol content of 20% after fermentation higher than ordinary
wine and beer).
One factor that differentiates it from brewing and winemaking is by
allowing the yeast to multiply while its fermenting the sugars to
alcohol.
After the first moromi is fermented another batch of rice mash already
enzymatically converted to sugar is added and the fermentation cycle
is repeated twice to three times.So the wine and beer are single
fermented but the Sake can be double or triple fermented resulting in
higher alcohol content
Once the fermentation is over the liquid is separated from the solids.
The liqour is diltuted to the required alcohol content, pasteurized and
bottled
Sake and beer....dollar and yen....They are the same..... respectively
the former both alcoholic beverage... the latter units of currency.
But they have their own uniqueness.
The japanese beverage has higher alcoholic content but the dollar has
higher value than yen.<g>

Sayonara Brian san

Roy wrote:

>>Ask over in soc.culture.japan or scj.moderated. Bet you'd be
> surprised
>>by the answers.

> Sake and beer....dollar and yen....They are the same.....

Actually, sake is more like wine, with the concurrent distinctions.
Like I said, ask about rices and qualities of sakes with people who know
from.

B/

Roy wrote:

>>Ask over in soc.culture.japan or scj.moderated. Bet you'd be
> surprised
>>by the answers.

> Sake and beer....dollar and yen....They are the same.....

Actually, sake is more like wine, with the concurrent distinctions.
Like I said, ask about rices and qualities of sakes with people who know
from.

B/

Roy wrote:

>>OT: I'm about to embark on making my own saké, but I'm trying to find
>>
>>
>
>
>
>>real "pearl rice". I guess a trip to Japantown is in order!
>>
>>
>Sake can be compared to the preparation of beer/whisky where grains are
>enzymatically converted to sugars and then fermented to alchoho.
>Does it make a difference if what ever kind of rice is being used for
>sake making?
>The most important part if you get the right inoculant mold cultu
>Aspergillus Oryzae ....to start the biochemical process.
>
>
>
The polish of the rice is important to the quality of the saké, hence
the roundness of the rice permits greater polish (losing up to 40% of
the rice). Further, as different from beer, the conversion of starch to
sugar is one process in beer and the conversion of sugar into alcohol
and CO2 is another - with saké, these two steps are concurrent. I have
everything I need except the rice - and I might go with regular white
short-grain if I can't find pearl.

>The polish of the rice is important to the quality of the sak=E9, hence

>the roundness of the rice permits greater polish (losing up to 40% of
>the rice).
Ohayo ...
Carlo san,
I think that is a myth.
Call the mythbusters<g>.......
How does it differ when both rice are properly polished for example in
a SATAKE milling equipment it comes the same , clean and white..Making
the grains starch highly accessible to cooking, saccharification and
fermentation.
When the starch are cooked the steam will permeate the grains thorougly
resulting in thorugh starch gelatinization. The cooking time may differ
with short and long grain rice but the degree of saccharication by the
moto will be similar and the fermentation will be similar as well so
where is the difference in sake performance?
Yes sake has may variants.but if its made from one kind of rice .....?

Unless you are devoted watcher to the iron chef listening /the
extravagant description of their ingredients ?
Pls read my recent post ..and you will see that I said its different
from beer /wine due to multiple fermentation which result in higher
alcohol content.