Guest guest Posted June 4, 2011 Report Share Posted June 4, 2011 Hi all. I received my kefir grains from Marilyn yesterday and started my first batch. They're clearly alive and working and I'm very close to straining and starting batch 2. I stirred gently once, tasted and decided to give the full 24 hours before processing. Already I have questions. So anyone who can help, I'll be so grateful. 1. I'm fermenting in glass and using plastic utensils when I stir. Question: After I strain and am ready to store in fridge, can I use a plastic container instead of a glass one? i.e. thoroughly cleaned half and half 1 qt plastic container? 2. For Russian Traditional Method of kefir grain storage, can I use low pasteurized milk instead of raw milk? Or something else? Raw milk is hard to get here. 3. I know this is a really subjective question, but how sour is real kefir? The kefir I've been buying at my fav local " organic " grocer is really tart/sour. I love buttermilk and by comparison, buttermilk is mild. My first taste of my home-brewed kefir -- it is getting quite thick, but very mild in taste. Can anyone tell me what real kefir tastes like? Thanks so much all. Becca Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.