Guest guest Posted November 11, 2010 Report Share Posted November 11, 2010 Hello Everyone, I was making wonderful thick kefir. Today I went to strain my kefir and it was thin! I am using the same milk, same house temp, same place etc. Any ideas as to what went wrong? Thank you. Jane Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 11, 2010 Report Share Posted November 11, 2010 One time, without realizing it, I used milk (pasteurized because that's the only milk available to me now), that was past its " expired " date. I've learned in the past that if THAT milk is anywhere NEAR expiry date, it is horrible!! My poor kefir took several days to recover on fresh pasteurized milk. I think enough pasteurized milk could easily kill a person over time also .. and the expired kind .. half as long .. probably only weeks if one was a milk drinker. The poor kefir I liken to the canary in the mine! Joyce Simmerman On 11/11/2010 2:02 PM, Jane wrote: > > Hello Everyone, > > I was making wonderful thick kefir. Today I went to strain my kefir > and it was thin! I am using the same milk, same house temp, same place > etc. Any ideas as to what went wrong? > > Thank you. Jane > > Quote Link to comment Share on other sites More sharing options...
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