Guest guest Posted August 18, 2011 Report Share Posted August 18, 2011 I too see the separation happen quite distinctly with the raw goats milk kefir. I shake it and drink it ALL rather than straining it out. It tastes great but am I supposed to be straining off the whey liquid for health reasons or just to make it thicker? thanks! Jo > > > > > 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...
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.