Re: WHEN does kefir

[Guest guest]

heidi, you use those words, " villi " and " kefilli " a lot... maybe im just slow,

but what does that mean?thanksannaFrom: Heidi Schuppenhauer [mailto:

heidis@...] @...: Tue, 21 Oct

2003 20:54:08 -0700Subject: Re: WHEN does kefir " go to

alcohol " from curds & amp; whey state (please)? candida loves alcohol & gt; & gt; My

kefir has always been thick and sweet (VERY VERY & gt; & gt; thick, for that

matter). Others here have said & gt; & gt; theirs is usually thick and not sour.

& gt; & gt;Mine is thick and sour, and I always let it go to & gt;curds and whey

(mainly because the grains just keep on & gt;growing and I don't have a bigger

container, nor do I & gt;want more kefir). & gt; & gt;My kitchen is pretty cold at

this time of year, and I & gt;have heard that kefir brewed ina cooler

environment & gt;is usually thicker than when done in a warm one.I think that is a

big part of it. Mine is thinner whenit is warmer, and thickens more in the

fridge. Butit also got contaminated with viili, and THAT reallychanged it,

instantly. So different people might have slightly different cultures, and if

you getraw milk, you might pick up different " thick/thin " bacteria too. The thick

bacteria seem to flourishin cooler temps. & gt;Also, the sourness is a function of

how long it has & gt;been fermenting - ie the amount of lactose that has & gt;been

converted to lactic acid.I agree. And inversely to thickness. When lactose

ismetabolized by bacteria and yeast, it can producelactic acid, polysaccharides,

or alcohol. The yeastproduce the alcohol, one set of bacteria produceLA, and the

other set produce polysaccharides (thickstuff). And there are other chemicals

too that addaroma etc. It all depends on which microorganismsare acting faster

than others ... you can get moreethanol, more thick, or more sour for the

sameamount of lactose but it's mainly balanced betweenthose three substances.--

Heidi

[Guest guest]

>heidi, you use those words, " villi " and " kefilli " a lot... maybe im just slow,

but what does that mean?thanksanna

Viili is a thick yogurt from Finland.

Kefiili is kefir mixed with viili, so it's really thick.

Villi and kefilli is my casual spelling ;--)

There is a file on kefiili in the files section, you can read for details.

-- Heidi