Re: Re: kefir and yogurt question

[Guest guest]

This is interesting. It does not take longer than 24 hours for my raw milk to

turn to kefir. If I let it go longer it tastes quite strong and the kids will

not drink it at all. I have noticed by 18 hours it looks ready but I let it sit

for 24 because I only want to deal with it once a day!!

Grace,

a Augustine

I wish you enough sun to keep your attitude bright.

I wish you enough rain to appreciate the sun more.

I wish you enough happiness to keep your spirit alive.

I wish you enough pain so that the smallest joys in life appear much bigger.

I wish you enough gain to satisfy your wanting.

I wish you enough loss to appreciate all that you possess.

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--anonymous

----- Original Message -----

From: sraosha87

Sent: Friday, March 15, 2002 10:14 AM

Subject: Re: kefir and yogurt question

> I tried making Kefir for the first time a while ago with raw milk.

After I waited the prescribed amount of time, it didn't taste like

much of anything and I ended up throwing it away (but I still have the

grains). How long does it take yours with raw milk? Is there anyway

to tell when its " done " if you don't know what it's supposed to taste

like?

Hi ,

If you use milk out of the refrigerator, it can take 36 hours or more

with a 1 to 10 ratio of grains to milk. I make 20 oz at a time with 2

oz (volume) of grains. I make it in a jar covered with a paper towel

on the counter next to my gas stove (pilot provides warmth). It is

ready when it thickens and sours (give it a side to side shake once

in a while). I often let my go for longer (2 to 3 days) and it will

fully separate (it comes back together when I filter out the grains).

You also should be aware that your grains need to come out of

dormancy if you haven't been feeding them daily (making kefir). You

may need to start with just a few ounces of milk, and replace with a

few ounces more daily, until you work up to the 20 oz. That usually

takes 3 to 4 days depending on how long yours have been dormant. You

can either consume or discard the preliminary batches. Also, if

making with goat milk, it must be fresh (less than a week old) to make

the best tasting kefir.

Portland, OR

[Guest guest]

This thread is helpful. I've been using Piima milk, but my family

just won't touch it. I think it's the consistancy that bothers them,

so I've been thinking of trying kefir. I haven't had commercial

kefir for a really long time, but I remember it being thick and

creamy, but not as thick as my piima milk has been.

Is the home made kefir from fresh, raw milk drastically different in

consistancy from the commercial kefir? I think I need to make

something that is creamy and tastes mild to them.

Thanks,

Laurie