Guest guest Posted February 27, 2004 Report Share Posted February 27, 2004 Thanks for the encouraging words!!! I was mispelling kefir...oops. > > A few days ago I got some keifer grains from GEM cultures. I tried > > making keifer using raw milk and the grains, but nothing happened. > > After 24 hours at room temperature, I still had just milk, though > it > > smelled fine. I've made keifer before using keifer powder from > Body > > Ecology and had success. But the grains are supposed to be the > real > > thing....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? > @@@@@@@@ > > That sounds pretty normal as your babies are getting used to their > new home. Just let it sit longer, maybe 2 or 3 days instead of one, > and change the milk when you can taste a significant change due to > fermentation; you might have to do this a few times before you get > good kefir. Don't worry about the competing bacteria thing; it might > just take a few extra days for the kefir grains to adjust; raw milk > will work fine. But enjoy the slight variations in flavor of the " in > between " milk as you go along. Putting it in a warm spot helps, but > it's not strictly necessary. Are you in a country where kefir is > spelled " keifer " ? I've never seen this before, but I'd like to keep > track of variations in different languages. > > Mike > SE Pennsylvania Quote Link to comment Share on other sites More sharing options...
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