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blood stream, and that get clogged when the good bacteria are not present. You can get more details about the good bacteria from http://www.horselanguage.com/probiotics.html.

When the sulfurated amino acids of yogurt or quark are combined with Omega 3 essential fatty acids of flax oil, fish liver oil, and hemp oil, chased with champagne in the diet, and the body is illuminated daily with sunlight and nourished with fresh, raw, organic foods, these stimulate bioelectrical properties of cells that improve the ability of cells to respire, or “breathe” – take in utilize nutrients and oxygen, and expel toxins. That is why they are vital to reversing cellular- level degenerative diseases like cancer. According to one medical doctor:

“This diet is far and away the most successful anti-cancer diet in the world". (Dr. Dan C. Roehm M.D. FACP, Oncologist & Cardiologist)

Your diet should include the foods in the Budwig protocol. For full details, read the relevant books from Johanna Budwig (http://amazon.com). One web site devoted to the Budwig protocol is http://www.healingcancernaturally.com/budwig protocol.html.

Read more on dairy chemistry at http://www.evaporators.co.uk/pages/Dairy products.htm.

Making Quark at Home

You can make your own yogurt by mixing two cups of powdered milk with a gallon of cow’s milk, heating it in a stainless steel or porcelain pot to 185°F to kill pathogens, cooling it to 110°F, stirring in a cup of starter culture, pouring it into sterilized 1-quart containers, letting it sit at the proper fermentation temperature for the proper fermentation time, then refrigerating it. You add the powdered milk to give the product more body. If you use goat’s milk instead of cow’s milk, the powdered milk is normally not needed. I leave the inoculated quark milk in the pot because I convert it to cheese.

Figure 2 Quark is Fermented for 14 to 18 hours at 80 to 85°F

I let my yogurt and quark ferment in the oven. For yogurt, I leave the light on, and for quark, I turn the light off. With the light on in my oven, the temperature can rise to 115° F, so I cycle it off it gets to 108° F and on when it drops to 97° F. For quark, I warm the oven to 95° F, then put the covered pot of inoculated milk in it and turn off the light. Then I leave it alone for 14 hours and check it.

Here is a summary of the production requirements:

Figure 3 Fermented Quark Sets but Stays Wet

How to Make Yogurt and Quark

Making Quark Isn’t Rocket Science

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Copyright © 2005 by Bob Hurt

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