Guest guest Posted May 9, 2002 Report Share Posted May 9, 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? 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. Quote Link to comment Share on other sites More sharing options...
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