This is just another update about me using milk kefir in pizza dough or selling milk kefir smoothies, ready to eat yogurt with fresh fruit, or milk kefir smoothies. I was told the last time I posted that I would know in a week if I would be approved to have milk kefir in any of these products. This past Tuesday when I went to market, somehow my electric to my pizza stand was off. I really got upset and went though the whole process of finding out what happened to my electric. My deli case was reading on the thermometer that it was 50 degrees F. Since I have cheese, dough balls, sauce and other perishable items in the deli case and in my pizza prep refrigerator, I was worried if I would be able to open on Tuesday. I could have sustained a loss in money, if this would have happened over a period of a few days. My dough balls were fermenting faster than I wanted. I had been at market on Monday and knew the electric was on. There are always problems if you own your own business, even if a business is small. Finally after checking everything, I got in contact with the maintenance men. They located that someone had turned my main breaker off at one of the main panel boxes in the market. That took an hour to locate. Then I was late opening my pizza stand. I knew that sometime soon the food inspector would come to my stand for my annual inspection and knew if my fridge temperatures werenít right, I would get violations. Well, luckily the problem of my electric got straightened out. The food inspector came in the afternoon and I didnít get any violations. Now the new food inspector doesnít know if I am approved to sell milk kefir products. I need to contact the milk specialist again. I have done this many times.
If I am allowed to sell milk kefir products, I might experiment again by using milk kefir in pizza dough. I am now leaning towards experimenting using milk kefir in a Reinhart dough. If I ever get approved, I will start another thread if I used another dough formula for a Reinhart dough.