Guest guest Posted June 21, 2012 Report Share Posted June 21, 2012 Okay, let this be a warning to anyone having a beer while reading the kefir list... I, for a second or two, thought the post started: " I got my BRAINS from Marilyn and put them into 2 cups... " =8^) Well, off to the kitchen. Working on making goat butter, and from what is left after skimming, making a hard romano type cheese. Btw, the goat better tastes great (soured of course). Leo On Thu, Jun 21, 2012 at 12:31 PM, lad0320 <lad0320@...> wrote: > ** > > > I got my grains from Marilyn and put them into 2 cups organic whole milk > from the grocery store, NOT ultra-pasturized. Last night was 24 hours and > the milk is still thin and yeasty smelling. Same thing this morning. Any > idea on when the little buggers are going to wake up? > When I swirled the milk last night there was a slight ripple beneith the > surface so I gave some gentle stirring in case they needed to be separated. > Do I keep waiting for it to thicken and smell sour before changing the > milk? Please advise. > > Thanks, > Laurie > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2012 Report Share Posted June 21, 2012 Leo, Do you make the Romano cheese from Kefir? Al Re: New kefir question > >Okay, let this be a warning to anyone having a beer while reading the kefir >list... I, for a second or two, thought the post started: > > " I got my BRAINS from Marilyn and put them into 2 cups... " =8^) > >Well, off to the kitchen. Working on making goat butter, and from what is >left after skimming, making a hard romano type cheese. Btw, the goat better >tastes great (soured of course). > >Leo > > >On Thu, Jun 21, 2012 at 12:31 PM, lad0320 <lad0320@...> wrote: > >> ** >> >> >> I got my grains from Marilyn and put them into 2 cups organic whole milk >> from the grocery store, NOT ultra-pasturized. Last night was 24 hours and >> the milk is still thin and yeasty smelling. Same thing this morning. Any >> idea on when the little buggers are going to wake up? >> When I swirled the milk last night there was a slight ripple beneith the >> surface so I gave some gentle stirring in case they needed to be separated. >> Do I keep waiting for it to thicken and smell sour before changing the >> milk? Please advise. >> >> Thanks, >> Laurie >> >> >> > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2012 Report Share Posted June 22, 2012 Well, my first attempt is about 8 months in and pretty good, very sharp. But not sure to actually call it Romano. Since there is a slight difference in both milk and cultures (meso vs. thermo) between romano and parm, I figure do with what I have, which is goat milk and kefir. I've used several cups of kefir to inoculate 2 gallons of milk, let sit and then add rennet, sit more, then drain and press, and brine. The reason I decided to try it some more, is that since I've made goat butter (yes, hard to get that cream), it has been great, and Romano and Parm are both made from skimmed milk, so I thought that is a good combination and leaves me with little to no waste. Since most indigenous fermented products, yogurt, kefir, cheese, beer, sourdough, etc are products of their environment I figured I just work with what I have (Kefir grains), and make a hard cheese from there, rather than buy some culture to emulate a different environment. Oh, the short answer: I'm trying with what I have. :-) Leo On Thu, Jun 21, 2012 at 11:37 PM, <ouched63188@...> wrote: > ** > > > Leo, > > Do you make the Romano cheese from Kefir? > > Al > > Re: New kefir question > > > >Okay, let this be a warning to anyone having a beer while reading the > kefir > >list... I, for a second or two, thought the post started: > > > > " I got my BRAINS from Marilyn and put them into 2 cups... " =8^) > > > >Well, off to the kitchen. Working on making goat butter, and from what is > >left after skimming, making a hard romano type cheese. Btw, the goat > better > >tastes great (soured of course). > > > >Leo > > > > > >On Thu, Jun 21, 2012 at 12:31 PM, lad0320 <lad0320@...> wrote: > > > >> ** > >> > >> > >> I got my grains from Marilyn and put them into 2 cups organic whole milk > >> from the grocery store, NOT ultra-pasturized. Last night was 24 hours > and > >> the milk is still thin and yeasty smelling. Same thing this morning. Any > >> idea on when the little buggers are going to wake up? > >> When I swirled the milk last night there was a slight ripple beneith the > >> surface so I gave some gentle stirring in case they needed to be > separated. > >> Do I keep waiting for it to thicken and smell sour before changing the > >> milk? Please advise. > >> > >> Thanks, > >> Laurie > >> > >> > >> > > > > > > Quote Link to comment Share on other sites More sharing options...
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