Guest guest Posted September 21, 2003 Report Share Posted September 21, 2003 no, no, no, no, kefir is NOT usually made with pasteurized milk!!! assuming people have raw milk available... fresh or pasteurized juice will both work because they both have sugars and that's all you need for fermenting it... mike parker > > Hello board and Heidi in particular, > > Do you use fresh apple juice (not pastuerized) for your apple kefir > drink or regular glass bottled stuff? Wondering because kefir is > usually made with pastuerized milk. Thanks, and apologies if this > info is buried somewhere on the board. > > Cheers, > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 21, 2003 Report Share Posted September 21, 2003 >Hello board and Heidi in particular, > >Do you use fresh apple juice (not pastuerized) for your apple kefir >drink or regular glass bottled stuff? Wondering because kefir is >usually made with pastuerized milk. Thanks, and apologies if this >info is buried somewhere on the board. > >Cheers, > : I usually " kefir " my juice, mainly because I just like it better. Plain apple juice is just too darn sweet for my taste, and I like it a little fizzy. I make milk kefir too (Kefiili, actually, and you can read about THAT in the Files section). Once a kefir grain is used for fruit juice, it likely isn't good for milk any more, though I can't say that I've tried. As for raw vs. pastuerized ... I don't think, since the Odwalla incident, that I can even GET " fresh " . It is all pastuerized. I do watch the labels though and avoid preservatives (they kill the kefir). If I had a cider press though, sure, I'd use it raw. A lot of people use raw milk to make kefir too -- there might be some risk to the kefir if the bacteria in the milk are " stronger " and you might end up with kefir that varies in taste or texture from batch to batch, but traditionally kefir was always made with raw milk. I think there is less risk of this if you make kefir like the folks in the Caucus mountains ... pour some kefir out, put some milk in, but leave some fermented kefir in the container at all times, don't just move the grains. That is how I do my juice-kefir too ... I rarely EMPTY the bottle, so there is always a good yeast-culture going. It ferments faster that way too. -- Heidi 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.