Guest guest Posted December 23, 2008 Report Share Posted December 23, 2008 Hi, I am new in kefir brewing. I started my kefir brewing with pasteurized cow milk as I could not get raw milk easily (the milking hygiene and quality is in doubt). After 2 weeks of brewing, someone gave me some raw milk (1 litre / a quart ?) from a farm and I tried using it. The kefir turned out to be watery and smells very aweful (it smells as though a live cow is standing next to me). After straining, I rinsed the grains and went back to pasteurised milk again. The subsequent batches smell very yeasty.  My questions are: 1. was the smell caused by the raw milk? ----------I'm sure. 2. could the good organism in raw milk be captured by the grains and stays even though I switched back to pasteurized milk? ----------Good tasting and off tasting organisms both can get trapped in the kefir grains and stay for several batches even though you are using perfectly clean milk. 3. would high yeast content in kefir cause any problem in our bodies? ------------I suppose. But I'd get rid of it for the sake of better flavor. 4. can I mix some yogurt together with milk into the kefir grains for my next milk change? I hope to increase the other strains of good bacteria into it. -------------I'd do this sort of thing with extra kefir grains for an experiment. I'm not sure how long they will stay unless you do it every three batches. Kefir grains self regulate.  I must say that my whole family benefited from kefir since I started one and half months ago. The anti-inflammation properties of kefir is powerful. --------------I didn't know kefir was anti-inflammatory.  Thank you. Regard, Shirl --------------You're welcome, Marilyn Quote Link to comment Share on other sites More sharing options...
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