Guest guest Posted March 24, 2011 Report Share Posted March 24, 2011 I think I am going to go back to regular homo cow's milk, texture and flavor seems better to me with cow's milk. > > > > > > > Hello, everybody, > > > Also, I was using pasteurized homogenized milk, and the kefir was of a nice > > consistency, wouldn't start separating right until the 24 hour fermentation, > > then I switched to raw goat's milk and started separating at 12 hour > > fermentation, and the kefir is not thick at all, and at 24 hour fermentation > > half of it is whey and the other half still looks thin, it does smell sour > > thou. > > > > It's that the way it is suppost to be because is raw milk or Maybe the > > grains just need more time to adjust? > > > > Thanks, > > >> Quote Link to comment Share on other sites More sharing options...
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