Guest guest Posted September 24, 2009 Report Share Posted September 24, 2009 While I am waiting to purchase some grains from someone, I thought I would begin getting my education. 1. Can I make kefir with non-fat milk? Though I have looked around, I cannot find a source of unpasteurized milk anywhere near me. It's illegal to sell it in stores (the wisdom of our benevolent gov't). The 3 people who used to sell fresh goat milk anywhere near me have either stopped or moved. The interesting thing is, although I cannot efficiently metabolize milk fat (whether in milk, cheese, yogurt, etc.) I don't seem to have any problem with kefir (although I'll see what happens after I am drinking lots of kefir each day!). 2. One of the members here reported being able to make more kefir by mixing kefir with an equal amount of milk and allowing it to stand. Is this really practical and repeatable? Would I be able to do that with store-bought kefir? I don't know if store-bought kefir is somehow pasteurized (the bulging top seems to indicate it's not). I still want to use grains, but I could go buy some store kefir TODAY and make kefir by tomorrow!. 3. My impression is that, although with yogurt, you need to keep it warm (while making it), this is not such an important thing with kefir, that kefir would happen even in the frig, although much more slowly. ? I am so eager to get started! Terry Quote Link to comment Share on other sites More sharing options...
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