Guest guest Posted August 13, 2007 Report Share Posted August 13, 2007 We've been doing the goat yogurt thing for a little while, with great success, and I'd like to try kefir as well. Does anyone know if I need to pasteurize the goat milk first, like you do for yogurt? Also, does the temperature of the milk need to be around 90-degrees (like for coconut kefir) when you add in the kefir starter/grains? Thank you! Angie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2007 Report Share Posted August 13, 2007 Hi Angie, > I do not pasteurize the milk nor do I wait for it to be 90 F when I make kefir. I do wait 2 days for it to ferment in order to get rid of the lactose. I also use two different strainers when I separate the grains from the kefir at the last stage. I first strain it with a regular plastic strainer and then I use a strainer with very small holes in order to make sure that no kefir grains are left in the kefir. Here are directions for making the kefir: http://users.sa.chariot.net.au/~dna/Makekefir.html BTW, kefir is an advanced food. HTH, Mimi We've been doing the goat yogurt thing for a little while, with great > success, and I'd like to try kefir as well. Does anyone know if I > need to pasteurize the goat milk first, like you do for yogurt? Also, > does the temperature of the milk need to be around 90-degrees (like > for coconut kefir) when you add in the kefir starter/grains? Thank you! > > Angie > > > Quote Link to comment Share on other sites More sharing options...
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