Guest guest Posted July 23, 2011 Report Share Posted July 23, 2011 Since I've been using goat's milk, my kefir doesn't thicken up, and I no longer get 'the plop factor'. It will separate if I leave it too long, though. What's causing this? The milk is from Golden Guernseys and I've been using it raw. The grains were barely growing before, but you should see the difference now! Using pasteurised now, since the goat milk is free and pasteurized/homogenized cow's milk is almost $4 at the store. Hubby landed in the hospital once, his Dr. told him it was because the milk was raw. Liz Quote Link to comment Share on other sites More sharing options...
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