Will check all this out later

When I can get past all my computer-nightmare-drama..sounds very interesting and right along the lines of my current interest.

I recently attempted to make yogurt using the crockpot method, but for my very first time I used raw, organic, unpasteurized, non-homogenized goat's milk and it came out more like a feta-smelling cottage cheese.

Jordan Rubin's (livebeyondorganic.com) explanation of the A1 and A2 casein deal is a very good explanation and why he chose that particular breed of cow.

I absolutely LOVE his Amasai (a kefir drink), but at almost $9 a bottle, I won't be doing that. Too bad because it's AWESOME. However, if I could learn to make my own, that'd be great.

I know you don't have anywhere near the time to do a YouTube type instructional video showing how you make your kefir, Uny, but we'd love to see one. :)
I'd like to learn how..

Anyway, will read all later..