Re: Re: Beet Kvass....''thin white film'' white mold on kefir

[Guest guest]

> I noticed your comment about the thin white film (white mold) that

develops

> on your kefir kind of like brie.

Since I eat a lot of brie, and the mold looked and smelled and tasted like

brie mold, I assumed it was in the air and didn't worry much about it,

except I prefer my kefir to taste like kefir instead of brie.

I found that agitating the kefir while fermenting cuts down on the mold a

lot, as does refrigerating afterwards. When it got too bad I rinsed my

grains between batches and that helped too.

[Guest guest]

On Fri, Apr 22, 2011 at 4:48 PM, <tjc@...> wrote:

>

> > I noticed your comment about the thin white film (white mold) that

> develops

> > on your kefir kind of like brie.

>

> Since I eat a lot of brie, and the mold looked and smelled and tasted like

> brie mold, I assumed it was in the air and didn't worry much about it,

> except I prefer my kefir to taste like kefir instead of brie.

>

> I found that agitating the kefir while fermenting cuts down on the mold a

> lot, as does refrigerating afterwards. When it got too bad I rinsed my

> grains between batches and that helped too.

>

Good example of " whatever is in your kitchen, gets into your ferments " .

If you were running a bio-lab, you would have measures in place to

prevent all those spores from getting into the air, but most of us don't.

In my case, the viili culture I had infected the kefir, to create kefiili,

which

is a rather nice blend to my mind. I'd like to adapt it to coconut milk

(which

I can eat!).