Yoghurt or kefir as a starter

[Guest guest]

I make yummie fresh goats milk yoghurt. But I buy organic commercial

goat yoghurt to use as my starter. Using kefir grains seems so easy.

Does it make thick yoghurt? Does it taste the same?

Sholan

> > Quoting mama2annabelle <carmengold@j...>:

> > > would you mind telling me how you make kefir? Or point me to a

> > > resource that I can use to teach myself?

> >

> > 1. Get kefir grains.

> > 2. Put them in a jar of milk.

> > 3. Wait.

> > 4. Strain.

> > 5. Drink.

> > 6. Repeat 2-5 as necessary.

> >

> > --

> > Berg

> > bberg@c...

[Guest guest]

--- sholan5 <sholan5@...> wrote: > I make

yummie fresh goats milk yoghurt. But I buy

> organic commercial

> goat yoghurt to use as my starter. Using kefir

> grains seems so easy.

> Does it make thick yoghurt? Does it taste the

> same?

>

Hi Sholan

Yoghurt has always looked complicated to me so I never

tried it - kefir is dead easy. The thickness depends

on a number of factors (the grains you use and the

temperature it's cultured at). I find a cold room

temp (approx 15deg C) gives thick kefir, warm room

temp gives runny kefir. The taste is similar to

yoghurt, but you definitely know it's different. It's

very tasty.

Jo

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