Guest guest Posted August 16, 2011 Report Share Posted August 16, 2011 The thick yellowish layer on top is probably the cream that has separated. From: [mailto: ] On Behalf Of pfdhoo Sent: Tuesday, August 16, 2011 8:55 AM Subject: Raw milk difference I tried raw milk for the first time, and I'm seeing differences. First, a thick yellowish layer forms on top overnight. Below that layer is the the thickish white milk. I stirred to mix it At 24 hours I strained the kefir and it was very thick. Pasteurized milk goes through pretty easily, but the raw milk took some time getting it through the strainer. Then the texture is not smooth when I drink the raw. I thought maybe it needed to sit in the fridge for a while, but 12 hours later it still is not smooth like my pasteurized kefir. I'm not complaining, just wondering if it turned out right. And quite honestly, I think I like the taste of the pasteurized a bit better than the raw. Any thoughts? Patt Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2011 Report Share Posted August 16, 2011 Hi, I'm experiencing the same thing with my raw milk. My kefir is just not turning out the way I am expecting. Oh well! Vicky Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2011 Report Share Posted August 16, 2011 I've personally never had pasteurized milk kefir, so can't really say much on taste.. BUT, I believe that because the raw milk is NOT homogenized, that it WILL still separate and the fat will rest on top. After straining, I always whisk mine up really well with a wire whisk to bring it back to a nice smooth, thick, creamy consistency! Hope that helps! nichole On Aug 16, 2011, at 10:54 AM, pfdhoo wrote: > I tried raw milk for the first time, and I'm seeing differences. > First, a thick yellowish layer forms on top overnight. Below that > layer is the the thickish white milk. I stirred to mix it At 24 > hours I strained the kefir and it was very thick. Pasteurized milk > goes through pretty easily, but the raw milk took some time getting > it through the strainer. Then the texture is not smooth when I drink > the raw. I thought maybe it needed to sit in the fridge for a while, > but 12 hours later it still is not smooth like my pasteurized kefir. > I'm not complaining, just wondering if it turned out right. And > quite honestly, I think I like the taste of the pasteurized a bit > better than the raw. Any thoughts? > Patt > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2011 Report Share Posted August 17, 2011 Thanks, Nichole. It seems to be a bit smoother now. Patt On Aug 16, 2011, at 7:13 PM, Nichole wrote: > I've personally never had pasteurized milk kefir, so can't really say > much on taste.. BUT, I believe that because the raw milk is NOT > homogenized, that it WILL still separate and the fat will rest on > top. After straining, I always whisk mine up really well with a wire > whisk to bring it back to a nice smooth, thick, creamy consistency! > > Hope that helps! > nichole > > On Aug 16, 2011, at 10:54 AM, pfdhoo wrote: > > > I tried raw milk for the first time, and I'm seeing differences. > > First, a thick yellowish layer forms on top overnight. Below that > > layer is the the thickish white milk. I stirred to mix it At 24 > > hours I strained the kefir and it was very thick. Pasteurized milk > > goes through pretty easily, but the raw milk took some time getting > > it through the strainer. Then the texture is not smooth when I drink > > the raw. I thought maybe it needed to sit in the fridge for a while, > > but 12 hours later it still is not smooth like my pasteurized kefir. > > I'm not complaining, just wondering if it turned out right. And > > quite honestly, I think I like the taste of the pasteurized a bit > > better than the raw. Any thoughts? > > Patt > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2011 Report Share Posted August 17, 2011 oh good! I'm glad it helped! Also, I have read (maybe here) that shorter time yields a thicker kefir (so 24 hrs, as opposed to 48 hrs). I started straining mine right before separation, and started to get a much thicker, smoother kefir that way too! nichole On Aug 17, 2011, at 3:42 PM, Patt Dinsmore wrote: > Thanks, Nichole. It seems to be a bit smoother now. > Patt > Quote Link to comment Share on other sites More sharing options...
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