Guest guest Posted August 27, 2002 Report Share Posted August 27, 2002 · Deciding to use a pouch or a container, which was previously used for sprouting seeds, grains or legumes etc. [if these utensils are not sterilized before hand, may produce an unusual ammonia-like odour in the kefir, possibly due to Bacillus subtilis contamination] I ran across this at Dom's site and thought I would pass it on since Suze mentioned ammonia-smell ... http://users.chariot.net.au/~dna/kefir-faq.html#slippery-kefir ============== On a related issue (kefir contamination): I too have tried Fij Mjolk. I liked it. One warning though: after I got it, it seemed to have innoculated my kefir! My kefir is now much thicker and less sour than it was -- which is fine by me. And I'm not totally sure that this is what happened or the kefir just " aged " or it changed from being in the fridge -- but it certainly changed and it sure looks and tastes a lot like Fij Mjolk. So I ended up giving up on Fij Mjolk: I THINK I've got the best of both worlds (thick kefir, not at all sour). But if your kefir is not really thick and is sour and you like it that way: KEEP IT AWAY from the Fij Mjolk (and wash your jars with really hot water, or use separate jars). -- Heidi Quote Link to comment Share on other sites More sharing options...
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