Some fun fact for you about fermented milk products:
|Fermented milk products also have powerful bactericidal properties. Salmonella typhi (the agent for typhoid fever) added to yogurt disappeared within thirty to forty-eight hours. Shigella species, agents for dysentery, disappeared within two hours. Escherichia coli did not develop; Salmonella paratyphi (an agent for recurrent fever and diarrhea) and Corynebacteriae diphtheria lost their ability to cause disease, as did Neisseria meningitides (an agent for meningitis) and Vibrio comma (the agent for cholera). Dahi is a fermented milk product in India that is similar to yogurt. When E. Coli, Streptococcus, and Straphylococcus were added to dahi, the organisms soon died off.
Source: Seneca, Harry and others. "Bactericidial properties of yogurt." American Practitioner and Digest of Treatment
, Dec 1950;1(12)1252-1259.
Actually, I have plenty fun facts about raw milk and fermented milks but due to mothering's rules, I couldn't post any more than 100 words... The problem is that I got these from the journals, oh well.
I bought the kefir grains from G.E.M. Culture
since it contains pure kefir grain as well as Dom's kefir. I used Dom's simple method with cold raw milk, it works well for me. In fact, it works far better than kefir starter powder, I used that before I found Dom's site and placed an order thru G.E.M.
However if anyone is still interesting in kefir and milk products, get either books, "The Untold Story of Milk" by Ron Schmid, ND with foreward by Sally Fallon (extremely high recommendation) and "The Milk Book" by William Campbell Doughlass II, MD. These books cover many things about milk & fermented milk products plus messy politic issues that we may/may not aware of. Other third book on milk will be soon release, couldn't wait to get my hands on it.