Guest guest Posted March 4, 2011 Report Share Posted March 4, 2011 If you can get the raw milk, go for it. There is nothing better. - Schmidt “How can a nation be great if its bread tastes like Kleenex?” ~ Child On Fri, Mar 4, 2011 at 11:02 AM, juliahosman <juliahosman@...> wrote: > i. The website said not to use raw milk because bad bacteria competes with > the good bacteria from the yogurt/kefir cultures. > > Is this true? > > > > > > - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 4, 2011 Report Share Posted March 4, 2011 Raw milk has it's own set of bacteria, and those can change the culture you are trying to work with. That is one reason why cheeses, for example, were always named after the province they were made in. Cheese in one town was different than the cheese in the next town over. So, if you use raw milk with kefir, you can expect the kefir to change depending on the milk source, or even from season to season. This is esp. true with a new kefir culture. If the raw milk has a very robust set of bacteria, they can wipe out the culture you are trying to grow. What you get as a result might be awesome, or you might not like it at all. I think if you use raw milk, it's a good idea to keep some kefir/viili whatever that is cultured in boiled milk, so it stays robust and " pure " in case the results from the raw milk are not what you like. Also ... keep kefir and viili away from each other! In my kitchen they mixed (probably me not washing jars well enough) into a permanently thick yogurt-like not-sour thick kefir we named kefiili. It's robust and healthy, but it's not " kefir " or " viili " in any traditional sense. On Fri, Mar 4, 2011 at 9:02 AM, juliahosman <juliahosman@...> wrote: > Hi gang! > > I was about to purchase some cultures for yogurt and kefir and villi. The > website said not to use raw milk because bad bacteria competes with the good > bacteria from the yogurt/kefir cultures. > > Is this true? > > Thanks so much for your help.....I thought raw milk was super healthy. (it > sure is expensive) > > > > > > -- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2011 Report Share Posted March 5, 2011 I culture kefir in raw milk and it is always fabulous. I might change back and forth between pasteurized and raw depending on availability. The kefir grains keep very strong. When I culture FIL MJOLK, I make sure I always have a " mother culture " that was fermented with pasteurized cream to keep the good bacteria from being overpowered by the bacteria in the milk. I keep small little baggies of this mother culture to culture the raw cream/ milk I get from the farmer.... this is SO DELICIOUS! I have never made yogurt, but would think that it is similar to fil mjolk and you would want to keep a starter culture in pasteurized milk. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 6, 2011 Report Share Posted March 6, 2011 Hi , Where did you buy your Fil Mjolk culture? I forgot about how good that is, I used to have some and would love to have it again! You are absolutely correct. For kefir, the grains are so strong that one can safely keep them alive by fermenting raw milk cold out of the fridge. But for yogurt and other more delicate strains, I have learned the hard way, to pasturize (heat my raw milk to 180) in order to preserve and grow the strains I want to culture. Some people make raw milk yogurt, but I think they are growing a lot of the strains already present in the raw milk which can be more powerful than the starter ones. Someone here may know more and can add to my explanation. Millie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2011 Report Share Posted March 20, 2011 Thanks everyone for your help. I want to do the easiest thing with the greatest probiotic health benefit. I'm guessing kefir and raw milk is the way to go for that but will kefir provide my body with all the good bacterial strains it needs to be healthy? I have bloat, constipation and periodic pain in my lower right colon area so the purpose of eating cultured milk is to help that. Thanks again, > > Hi , > > Where did you buy your Fil Mjolk culture? I forgot about how good that is, I used to have some and would love to have it again! > > You are absolutely correct. For kefir, the grains are so strong that one can safely keep them alive by fermenting raw milk cold out of the fridge. But for yogurt and other more delicate strains, I have learned the hard way, to pasturize (heat my raw milk to 180) in order to preserve and grow the strains I want to culture. > > Some people make raw milk yogurt, but I think they are growing a lot of the strains already present in the raw milk which can be more powerful than the starter ones. > > Someone here may know more and can add to my explanation. > > Millie > > Quote Link to comment Share on other sites More sharing options...
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