Re: kefir and yogurt question

[Guest guest]

Barb-

>I was told by someone who sells raw milk that it is best not to use raw

>milk for making kefir because some of the bacteria in the milk may compete

>with the bacteria in the kefir. Does anyone know if this is true? Is it

>true for yogurt?

Nope, don't believe it. If you go to Dom's huge kefir site

(http://www.chariot.net.au/~dna/Makekefir.html) you'll see that he uses raw

goat's milk, and I recently started using raw cow's milk for my kefir with

no ill effects. It has, so far, taken a little longer to culture each

batch, but other than that, the kefir actually tastes a lot better.

As to yoghurt, there's somewhat more debate, but a lot of people are making

yoghurt from raw milk without first heating the milk. I am, and it's

working fine. The yoghurt doesn't taste as good due to the wider variety

of bacteria, but it actually seems healthier for me. You just need raw

milk from clean, healthy, grass-fed cows, that's all.

-

[Guest guest]

Good idea--setting up cold yoghurt. I'm enjoying clabber very much. It is so

sour and

fresh-tasting--just let the milk stand and go sour.

Idol schrieb:

>

> Barb-

>

> >I was told by someone who sells raw milk that it is best not to use raw

> >milk for making kefir because some of the bacteria in the milk may compete

> >with the bacteria in the kefir. Does anyone know if this is true? Is it

> >true for yogurt?

>

> Nope, don't believe it. If you go to Dom's huge kefir site

> (http://www.chariot.net.au/~dna/Makekefir.html) you'll see that he uses raw

> goat's milk, and I recently started using raw cow's milk for my kefir with

> no ill effects. It has, so far, taken a little longer to culture each

> batch, but other than that, the kefir actually tastes a lot better.

>

> As to yoghurt, there's somewhat more debate, but a lot of people are making

> yoghurt from raw milk without first heating the milk. I am, and it's

> working fine. The yoghurt doesn't taste as good due to the wider variety

> of bacteria, but it actually seems healthier for me. You just need raw

> milk from clean, healthy, grass-fed cows, that's all.

>

> -

>

>

[Guest guest]

>>>I was told by someone who sells raw milk that it is best not to use

raw milk for making kefir because some of the bacteria in the milk may

compete with the bacteria in the kefir. Does anyone know if this is true?

<<<

I have been making kefir since November--always with raw milk. I haven't

had any problems. Sometimes I use goat's milk and sometimes cow's milk.

>>>I recently started using raw cow's milk for my kefir with

no ill effects. It has, so far, taken a little longer to culture each

batch, but other than that, the kefir actually tastes a lot better.<<<

My kefir seems to take longer to culture than most of what I read on

Dom's site or on the kefir making list would indicate. Maybe it is

because I am using raw milk. I don't know, since I don't have experience

doing it any other way.

Bonnie in NC

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[Guest guest]

The bacteria that is in the milk will affect the product of kefir and yogurt

sometimes. I lost a villi culture once because of the bacteria count in the milk

was very high. If you heat the yogurt you will not end up with that problem.

Kefir on the other hand is cultured from the grains and is much more stable. If

the bacteria is a little high in the milk the kefir made from this milk may have

a little different taste, but it will not affect the kefir grains. Kefir grains

adjust to your milk and they are stable.

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.

I wish you enough ''Hello's " to get you through the final goodbye.

--anonymous

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

From: Barb Carr

Sent: Thursday, March 14, 2002 3:23 PM

Subject: kefir and yogurt question

Hi all,

I was told by someone who sells raw milk that it is best not to use raw milk

for making kefir because some of the bacteria in the milk may compete with the

bacteria in the kefir. Does anyone know if this is true? Is it true for yogurt?

The person who told me this admitted she didn't know much about making kefir

but it seems like a valid point (particularly since she loses a sale of raw milk

by telling me this - she would have more to gain by debunking the idea).

Thanks,

Barb

P.S. Thanks for all your input on my questions to the farmer. I haven't talked

to him again yet, but soon.

[Guest guest]

I made kefir with raw cow's milk, and it turned out just as good as with non raw

milk. The kefir culture adjusts to current environment.

Roman

Barb Carr wrote:

> Hi all,

> I was told by someone who sells raw milk that it is best not to use raw milk

for making kefir because some of the bacteria in the milk may compete with the

bacteria in the kefir. Does anyone know if this is true? Is it true for yogurt?

>

> The person who told me this admitted she didn't know much about making kefir

but it seems like a valid point (particularly since she loses a sale of raw milk

by telling me this - she would have more to gain by debunking the idea).

>

> Thanks,

> Barb

>

> P.S. Thanks for all your input on my questions to the farmer. I haven't talked

to him again yet, but soon.

>

>

[Guest guest]

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?

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

From: bonnsunrise@...

Sent: Thursday, March 14, 2002 4:52 PM

Subject: Re: kefir and yogurt question

>>>I was told by someone who sells raw milk that it is best not to use

raw milk for making kefir because some of the bacteria in the milk may

compete with the bacteria in the kefir. Does anyone know if this is true?

<<<

I have been making kefir since November--always with raw milk. I haven't

had any problems. Sometimes I use goat's milk and sometimes cow's milk.

>>>I recently started using raw cow's milk for my kefir with

no ill effects. It has, so far, taken a little longer to culture each

batch, but other than that, the kefir actually tastes a lot better.<<<

My kefir seems to take longer to culture than most of what I read on

Dom's site or on the kefir making list would indicate. Maybe it is

because I am using raw milk. I don't know, since I don't have experience

doing it any other way.

Bonnie in NC

________________________________________________________________

GET INTERNET ACCESS FROM JUNO!

Juno offers FREE or PREMIUM Internet access for less!

Join Juno today! For your FREE software, visit:

http://dl.www.juno.com/get/web/.

[Guest guest]

> 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]

-

>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?

Well, basically, if you can see the curd starting to separate from the whey

in the jar, then it's done. Different people like it at different states

of doneness, though, so you'll have to experiment. I prefer it before

there's dramatic separation -- when I can see it starting to separate if I

look closely.

I have noticed that it takes longer with raw milk, though, and another

thing to consider is how fresh and awake your grains are -- it can take

them awhile to wake up from being dormant.

Good luck!

-