Hi Hellistile,

thanks for your BIO; had many Polish and East European friends as a boy, we actually had a wooden-building camp (ex army barracks) for "refugees" near us and many of the kids went to my school.

Your last post reminds me of my Yorkshire Gran who would send me down the street to the local farm to get a couple of pints of milk, straight from the cow. When it went sour, it didn't go like smelly socks like todays homogenised stuff, but more like a yogurt flavour.

Many people used to let the milk go sour deliberately to make scones (Americans read: "biscuits") and Yorkshire pudding.

It interests me that in the last ten years as food "standards" have been tightened and everything is now supposed to be bacteria free, suddenly there is a need for us to deliberately take "good bacteria", such as fermented acidophilus drinks.

For heaven's sake, where did people get their good bacteria from 20 thousand years ago before Safeways opened?

Michael
Australia