Clabbered Milk and Kefir

[2005]

[Aajonus]

I've been experimenting with it for years. If you take the milk and you take about 3/4 of a cup out, 6 ounces out of the Claravale, you can do it in the Claravale bottle. However, poor Ron has to go there with a bristle brush, and clean out each bottle.

Right. So it's better to put it in one that you can get in and clean it easier. So, get those quart jars with the regular mouth on it, and then pour about most of the quart into it and let it sit for three days. I think he said it took him two days or 8 hours less than the three days in his room temperature to get it to clabber to the point where it looked like yogurt.

If it's raw, it will actually look like yogurt. If you let it go longer, then the water will completely separate, and then you're going to have curdled milk, which can make cottage cheese with it. But the point is they have it at the point where it clabbers.

[Attendee]

Does it have the acidophilus, and all that in there?

[Aajonus]

No, the bacteria that's more important is... acidophilus is not natural. bulgaricus, [unclear], all of those are created to help digest the proteins, the sugars, and the fats. So, each one of those will break down one of the substances, the milk naturally has those substances already in them.

So, if you let them work on the milk before you ingest them, you will infuse them into you to help you generate your own. If you take acidophilus supplements, bulgaricus into the kefirs, it will not help you regenerate your own. It will just predigest it for you, so you can get the value of the milk, but still will not break it down into the most appropriate molecular disassemblement that is for you, the individual. You let the milk do it.

[Attendee]

How do you make your own kefir?

[Aajonus]

You just let the raw milk to sit in room temperature.

[Attendee #2]

You can get it overnight. If you sit it on the top of the stove if you happen to have a pilot light. Take a little bit off so that the top doesn't pop cause as it starts to ferment.

[Attendee]

Do you cover it?

[Aajonus]

Yeah, I cover it.

[Attendee #2]

I don't cover mine. I just put something on it, so the dust doesn't enter it.

[Attendee]

So, stir it up, so it looks like a thick? Do you have a pilot light?

[Aajonus]

Well, I don't, I leave it at room temperature, it takes longer. The reason I don't like to put it on top of the fridge. The reason I don't like to put it on top of the fridge is cuz the EMFS that come off the fridge are phenomenal. They're being broadcast like three feet.

EMFS change the RNA and DNA structure in the milk.

[Attendee]

So, you shake it or you just eat it all by itself?

[Aajonus]

Yeah, but if you put it in larger, you can spoon it out and enjoy spooning.

[Attendee]

Just in between meals?

[Aajonus]

Yeah. Right. Or with meals, it's fine. As long as it's not with vegetable juice.

The only thing that you could mix with vegetable juice is coconut cream and raw cream.

[Attendee]

But this clabbered milk can be eaten with meat?

[Aajonus]

Yes.