Re: making keifer

[Guest guest]

:

>....In the directions from GEM cultures, they said to use

>pasteurized milk because they could not guarantee that raw milk would

>culture...something about the bacteria competing. Does anyone have

>any ideas about why this isn't working?

They take awhile to " wake up " after shipping. Also I would use boiled

or pastuerized milk the first few batches. Raw milk DOES have

bacteria in it and that makes it harder for the grains to get

established. Some of the shippers recommend tossing the

first few batches anyway, because they may be not as tasty

as later. Also give them just a little milk at first.

-- Heidi Jean

[Guest guest]

At 07:08 PM 2/27/04 -0800, you wrote:

>>....In the directions from GEM cultures, they said to use

>>pasteurized milk because they could not guarantee that raw milk would

>>culture...something about the bacteria competing. Does anyone have

>>any ideas about why this isn't working?

>

>They take awhile to " wake up " after shipping. Also I would use boiled

>or pastuerized milk the first few batches. Raw milk DOES have

>bacteria in it and that makes it harder for the grains to get

>established. Some of the shippers recommend tossing the

>first few batches anyway, because they may be not as tasty

>as later. Also give them just a little milk at first.

>

>-- Heidi Jean

>

Related but unrelated question ... if I've had some kefir sitting in the

fridge for a month or so, and it's kinda lumpy, does that mean it's been

sitting in the fridge for a month or I'm gonna be a mama? Just curious.

MFJ

Any moment in which you feel like dancing is a perfect moment.