Re: Kefir Grains--Raw Milk vs Pasteurized

[Guest guest]

My original kefir grains came from G.E.M. and I've always used them in

raw milk with no problems.

Deanna

pyegirl70 wrote:

>

>

> I have some kefir grains that I got from G.E.M. Cultures. The website

> and the instructions that came with the grains specifically say NOT to

> use them in raw milk because of the bacteria overload, etc., etc.

[Guest guest]

My first grains also came from GEM and I only used them in raw milk

with no problems. Sometimes when I make my seasonal switch between

goat and cow milk, they may (or may not) go through a transitional

period. I've also noticed that the grains grow incredibly quickly in

early lactation milk and very slowly with late lactation milk.

Lynn

> >

> >

> > I have some kefir grains that I got from G.E.M. Cultures. The

website

> > and the instructions that came with the grains specifically say NOT

to

> > use them in raw milk because of the bacteria overload, etc., etc.

>

[Guest guest]

> ----- Original Message -----

>

>

> I have some kefir grains that I got from G.E.M. Cultures. The website

> and the instructions that came with the grains specifically say NOT to

> use them in raw milk because of the bacteria overload, etc., etc. I

> have been using them in pasteurized milk but wanted to offer to share

> my grains with two friends who use raw milk.

>

> Is it likely just because of liability issues that G.E.M. Cultures

> says not to use the grains in raw milk (but then why would they even

> bother to bring it up at all??) or should I play it safe and not offer

> them to my raw milk-using friends? Anyone know?

When you culture kefir (or yogurt or fil mjolk or any other cultured milk

product) in pasteurized milk, the ONLY cultures that grow are the cultures you

introduce. So for kefir, the ONLY cultures that grow are the kefir cultures.

For yogurt, the only cultures that grow are the cultures in the starter. Etc.

When you culture anything in raw milk, you get a mix of cultures that grow. You

get whatever is in the starter (kefir, yogurt, etc.) PLUS you get whatever

natural cultures there are in the raw milk.

For people who fear raw milk, this is a huge problem. They are terrified of

what might be in raw milk.

For people who do not fear raw milk, this may or may not be a problem. For a

purist, who only wants the kefir cultures (or the yogurt/fil mjolk/etc) cultures

to grow, raw milk presents a problem because the end product is no longer purely

that culture.

For people like me who do NOT fear raw milk AND who are not purists when it

comes to what cultures grow, culturing in raw milk is a great option. I get the

kefir cultures plus whatever cultures of naturally in the milk. I do it all the

time.

It's not a matter of safety. It's a matter of what do you want to grow as a

culture.

Terri

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