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milk
kefir
fermented dairy
[2000]
[Attendee]
Do you recommend the clabbered milk all the time?
[Aajonus]
I don't digest it well when it's fresh, so I do it all the time, and when I drink it because I haven't bought enough to keep it going, and I drink it fresh. I drink more, a lot more of it and I dehydrate easier.
[Attendee #2]
That's why I'm so dry from the milk.
[Aajonus]
You could be. Yeah. So, if you let it clabber, doesn't happen as much.
[Attendee]
What do you mean by keep it going?
[Aajonus]
It takes three days for me to get it to the clabber point
[Attendee]
Do you refrigerate it after it's ready?
[Aajonus]
Yes. If you're not gonna drink at all. You see, I stagger it. I take two out a day, as I drink two, I'll use two.
I put two more out to start.
[Attendee]
Now, why'd you say 3/4 of a cup of milk.
[Aajonus]
I said take out 3/4 of a cup so that you've got a jar with some air in it.