Sorry about that. I clicked the wrong button.

[Guest guest]

Dear kefir folks,

I am convinced that I make a better kefir with

Kalona non-pasteurized, grass-fed, pasteurized milk than with I do with

the raw milk that I get. Judging by the results: I get a complete blob

of kefir with no separation with Kalona with no beer taste and no sour taste

rather than a runny, lumpy, beer tasting, sour kefir with the raw milk. I can

get this

complete blob of kefir without the sour taste. And as I have said in this

listserv many times before, I am a pitta, and pitta enhancement means pain to

me. And sour is pitta enhancing. This is very important to me.

My kefir with Kalona does not taste like beer. I have been anti-alcohol since I

was a little boy.

The Kalona kefir tastes just great. My raw milk kefir has been a big

disappointment that I was having to force myself to drink.

Sincerely,

and Katrina Bird's Incredibly Lucky Daddy

[Guest guest]

I have to agree....the runny, sour kefir Im making isnt what I thought it would

be.  I HAVE to make smoothies with it, and then theres still the sourness that

doesnt disappear..leaving an after taste. Im getting really tired of smoothies

too..lol

 I have used raw cows milk, and goats milk, I like the goat milk better, but

still, its got that aftertaste.  Im drinking it anyways, as I have noticed a

differance with my gut, but REALLY would like to make this better-and in the1 to

2 months ive been making it, my milk grains are NOT multiplying much at all-not

from what I read other folks are.  Do I have to go to a differant milk?

Nona