Guest guest Posted December 18, 2003 Report Share Posted December 18, 2003 >I couldn't get from the Kefir websites whether you have to >keep changing the milk and straining it everyday, or whether >you should leave it longer than that Try asking at http://health.groups.yahoo.com/group/Real_Kefir_Making/ It's pretty hearty and forgiving. When I got mine all I had was cheap powdered non-fat milk, which worked, although the results were tight, grainy little curds. You don't change the milk by time, but by when the milk is all curdled, which will depend on the kefir grain to milk ratio, the temperature, and even the type of milk (higher fat seems to buffer it and slow it down a bit). A day for it all to curdle and start to separate into curds and whey is average, but that average can vary quite a bit... I still haven't gotten around to locating a source of raw milk here yet, so I am still using pasteurized whole milk, which is doing fine... Tom Quote Link to comment Share on other sites More sharing options...
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