Guest guest Posted May 10, 2002 Report Share Posted May 10, 2002 > I'm new to this " cultured milk " stuff, and I have a couple of > questions that I'm sure all of you experts know the answers to. Until > I find some Kefir grains, I will be making yogurt. Is it absolutely > necessary to heat the milk to 180 degrees or whatever? Why do I have > to heat it? Isn't that kind of like pasteurizing it? Heating it *is* like pasteurizing it. It is intended to reduce the latent bacteria so they don't compete with the inoculent culture. Yogurt cultures are funny this way. Kefir culture does not require heating of the milk. > > Where can I get some Kefir grains? Omega Nutrition has some > Kefir " powder. " Is that good stuff? It says that there are no grains > and no straining or anything. It sounds like synthetic Kefir to me. > But I've never even seen a kefir grain before, so who am I to say? Is > it synthetic? Could I use whatever Kefir I make with this powder to > start a new batch or would I have to just buy more powder. Post a request on Kefir_making Someone will likely have some grains to send you for a nominal fee. Otherwise you can order from GEM cultures. The kefir " powder " is not the same as grains, it is not reusable. Get the real thing. Portland, OR Quote Link to comment Share on other sites More sharing options...
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