Re: Whole Milk and Kefir questions

[Guest guest]

my kefir gets thick after being out in the counter in 25+ degree heat after

24 hours.

RAW godo quality milk though ive had in fridge before it starts to seperate

usually 8-9 days.

_____

From: Allan Balliett [mailto:igg@...]

Sent: Sunday, 12 October 2003 9:13 PM

Subject: Whole Milk and Kefir questions

Remind me:

How long can I typically keep whole milk 'fresh' in the fridge?

When it turns, how is it best used?

I made my first batch of kefir with the Body Ecology starter this

week. after about 20 hrs on the counter, it was still 'runny.' In the

fridge, though, it seems pretty nice.

Is this normal? (no thickness without cooling?)

Also, the cream has risen on the kefir. I've seen this in 7-Stars

Yogurt, I guess it's to be expected (?)

thanks

-Allan

[Guest guest]

yes the cream also goes to teh top

qwhat do do with the milk once it starts to seperate is make strain it to

get the Whey out

though i normally do that after ive cultured to kefir

_____

From: Allan Balliett [mailto:igg@...]

Sent: Sunday, 12 October 2003 9:13 PM

Subject: Whole Milk and Kefir questions

Remind me:

How long can I typically keep whole milk 'fresh' in the fridge?

When it turns, how is it best used?

I made my first batch of kefir with the Body Ecology starter this

week. after about 20 hrs on the counter, it was still 'runny.' In the

fridge, though, it seems pretty nice.

Is this normal? (no thickness without cooling?)

Also, the cream has risen on the kefir. I've seen this in 7-Stars

Yogurt, I guess it's to be expected (?)

thanks

-Allan

[Guest guest]

>qwhat do do with the milk once it starts to seperate is make strain it to

>get the Whey out

>though i normally do that after ive cultured to kefir

Sorry, I don't understand what you are saying above.

Do you culture the 'sour' milk to kefir or do you get your whey from old kefir?

thanks for the reply -Allan

[Guest guest]

The next question appears to be: is there a better starter to buy

than Body Ecology?

What do you use?

-Allan

[Guest guest]

Actually, the best way to make kefir is to get the kefir grains -the " mother "

culture - which virtually propagate endless (and then is not good to make

business...)

Here's the best link I know of about kefir (there you can find also how to get

kefir grains)

http://users.chariot.net.au/~dna/kefirpage.html

valeria

Allan Balliett <igg@...> wrote:

The next question appears to be: is there a better starter to buy

than Body Ecology?

What do you use?

-Allan

[Guest guest]

Allan Balliett <igg@i...> wrote:

> Remind me:

>

> How long can I typically keep whole milk 'fresh' in the fridge?

I find my raw whole milk keeps a week in the fridge.

>

> When it turns, how is it best used?

Simply culture it into yoghurt. Before I got my kefir I just let

raw whole milk sour and separate at room temperature then strained

it through a cheesecloth to get ricotta cheese and whey. The kefir

is simply adding more microbial strains as far as I know. That's

the great thing about raw milk is it naturally sours. Pasteurized

milk goes off and has to be thrown out.

>

> I made my first batch of kefir with the Body Ecology starter this

> week. after about 20 hrs on the counter, it was still 'runny.' In

the

> fridge, though, it seems pretty nice.

>

> Is this normal? (no thickness without cooling?)

I use kefir. It goes thick in 24 hours. I put my jar in warm water

and it goes thick in 12 hours. If I leave it longer, it separates

into curds/whey.

>

> Also, the cream has risen on the kefir. I've seen this in 7-Stars

> Yogurt, I guess it's to be expected (?)

Yep, my cream rises too. yum yum

Filippa

[Guest guest]

you get get whey from the seperated milk ( but ONLY RAW )

pasturised milk goes off.

but normally i kefir raw milk then leave it out a extra day after ive

removed the grain to get whey

_____

From: Allan Balliett [mailto:igg@...]

Sent: Sunday, 12 October 2003 10:17 PM

Subject: RE: Whole Milk and Kefir questions

>qwhat do do with the milk once it starts to seperate is make strain it to

>get the Whey out

>though i normally do that after ive cultured to kefir

Sorry, I don't understand what you are saying above.

Do you culture the 'sour' milk to kefir or do you get your whey from old

kefir?

thanks for the reply -Allan

[Guest guest]

>Simply culture it into yoghurt. Before I got my kefir I just let

>raw whole milk sour and separate at room temperature then strained

>it through a cheesecloth to get ricotta cheese and whey. The kefir

>is simply adding more microbial strains as far as I know. That's

>the great thing about raw milk is it naturally sours. Pasteurized

>milk goes off and has to be thrown out.

Pardon my geek: do I have to sterilize the milk before I put the

yogurt culture in? -Allan

[Guest guest]

just steralize the container you are putting the milk into.

( if you using raw milk )

_____

From: Allan Balliett [mailto:igg@...]

Sent: Monday, 13 October 2003 12:16 PM

Subject: Re: Whole Milk and Kefir questions

>Simply culture it into yoghurt. Before I got my kefir I just let

>raw whole milk sour and separate at room temperature then strained

>it through a cheesecloth to get ricotta cheese and whey. The kefir

>is simply adding more microbial strains as far as I know. That's

>the great thing about raw milk is it naturally sours. Pasteurized

>milk goes off and has to be thrown out.

Pardon my geek: do I have to sterilize the milk before I put the

yogurt culture in? -Allan

[Guest guest]

In a message dated 10/12/03 7:20:11 AM Eastern Daylight Time,

anthony.byron@... writes:

> RAW godo quality milk though ive had in fridge before it starts to seperate

> usually 8-9 days.

If I keep raw milk in the fridge for 8 or 9 days, it might not even be

acquiring a hint of sour smell to it yet, which happens long before it separates

into curds and whey. I've never had it long enough to separate.

Chris

[Guest guest]

hehe neither have i chris.

i bought 6 litres of milk 1 weekend from the farmer.

and it was like the 8th or 9th day that i finished it all

so no doubt it woudl have survived longer

_____

From: ChrisMasterjohn@... [mailto:ChrisMasterjohn@...]

Sent: Tuesday, 14 October 2003 1:02 AM

Subject: Re: Whole Milk and Kefir questions

In a message dated 10/12/03 7:20:11 AM Eastern Daylight Time,

anthony.byron@... writes:

> RAW godo quality milk though ive had in fridge before it starts to

seperate

> usually 8-9 days.

If I keep raw milk in the fridge for 8 or 9 days, it might not even be

acquiring a hint of sour smell to it yet, which happens long before it

separates

into curds and whey. I've never had it long enough to separate.

Chris