Guest guest Posted June 4, 2004 Report Share Posted June 4, 2004 Thanks for the welcome! I just started making kefir Wednesday. The lady that gave me the grains was using locally-produced, unhomogenized, but " lightly " pasteurized milk to culture it. She said the couple of tablespoon- sized grains she gave me would culture about 2 c. of milk in 24-36 hours, based on her experiences. So I added it to raw milk. This was around 5:45 p.m. By about 11 it was separating. The next morning it had a thick layer of curds on top and whey in the middle, with white liquid on the bottom. I really didn't know what it should look like, so I let it go the full 24 hours. By that time the curds were pretty large. My grain donor called me up to see how it was going, and her opinion is that raw milk cultures much faster than pasteurized--MUCH faster! My grains had even increased visibly in size! This milk, by the way, is from Dutch Belted cows (with maybe a little Jersey mixed in--the herd is 10 D.B. and 2 Jerseys). Could it be the cream content? It was definitely the cream that was curdling. And I did agitate it from time to time for the first few hours. My second batch, begun last night around 6, had reached the clear seperation stage by midnight. It was a bit fizzy tonight. I'd have taken it out this morning but I had to make an unexpected trip. My grains have now nearly doubled in size, and I'm culturing a full quart of milk. I hope to double a couple of times more, and then start giving the grains to my pastor, who has bone marrow cancer. And to my cousin, who has leukemia. Smiles, Tracey Tracey Rollison Supervisor Usborne Books at Home, One of Fortune's Top 100 Small Businesses 2003 (317)894-7040 Be Curious! Your timing is perfect! Start your home business now for $49.95, and get all the tax write-offs you need! What could $400 or more a month do for your family? Check out http://www.UsborneBooksUS.com/cat.html for details. Make a difference for kids in a job you can feel great about! Change a life today--read with a child! Many convenient locations near you--couch, fireside, rocking chair and lap! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 4, 2004 Report Share Posted June 4, 2004 Tracey-- You've got Koumiss when it gets fizzy like that. At his point you can add some white sugar or other sweetener you think would taste good. I know some people put in a fruit puree for flavoring. Experiment. If it's too much for you to drink it as it is, just add fresh milk to it at 1:1 Ratio and let it culture until it seperates. When it seperates is when you know it's Done as Kefir. I just remove the grains and shake it up and then refrigerate. It will likely last at that stage for about 1 week with the cows you mention. They give a very rich milk with not that much liquid whey-- just what a cheesemaker wants. And now you know how to get your very healthy Grains to grow like crazy. I have enough to work a gallon at a time. Seems silly to do less. --Terry Kefir comparison question Thanks for the welcome!I just started making kefir Wednesday. The lady that gave me the grains was using locally-produced, unhomogenized, but "lightly" pasteurized milk to culture it. She said the couple of tablespoon-sized grains she gave me would culture about 2 c. of milk in 24-36 hours, based on her experiences.So I added it to raw milk. This was around 5:45 p.m. By about 11 it was separating. The next morning it had a thick layer of curds on top and whey in the middle, with white liquid on the bottom. I really didn't know what it should look like, so I let it go the full 24 hours.By that time the curds were pretty large. My grain donor called me up to see how it was going, and her opinion is that raw milk cultures much faster than pasteurized--MUCH faster! My grains had even increased visibly in size!This milk, by the way, is from Dutch Belted cows (with maybe a little Jersey mixed in--the herd is 10 D.B. and 2 Jerseys). Could it be the cream content? It was definitely the cream that was curdling. And I did agitate it from time to time for the first few hours.My second batch, begun last night around 6, had reached the clear seperation stage by midnight. It was a bit fizzy tonight. I'd have taken it out this morning but I had to make an unexpected trip.My grains have now nearly doubled in size, and I'm culturing a full quart of milk. I hope to double a couple of times more, and then start giving the grains to my pastor, who has bone marrow cancer. And to my cousin, who has leukemia.Smiles,Tracey Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 5, 2004 Report Share Posted June 5, 2004 Tracey What is the ambient temperature where the kefir is setting? Tonio Tracey-- You've got Koumiss when it gets fizzy like that. At his point you can add some white sugar or other sweetener you think would taste good. I know some people put in a fruit puree for flavoring. Experiment. If it's too much for you to drink it as it is, just add fresh milk to it at 1:1 Ratio and let it culture until it seperates. When it seperates is when you know it's Done as Kefir. I just remove the grains and shake it up and then refrigerate. It will likely last at that stage for about 1 week with the cows you mention. They give a very rich milk with not that much liquid whey-- just what a cheesemaker wants. And now you know how to get your very healthy Grains to grow like crazy. I have enough to work a gallon at a time. Seems silly to do less. --Terry Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 5, 2004 Report Share Posted June 5, 2004 > Tracey > > What is the ambient temperature where the kefir is setting? > > Tonio ~~~~~~~~~~~~~~~~~~~~~~~~~~ It's probably about 70 F. It gets a tad of direct sunlight right at dawn. Thanks, Tracey Tracey Rollison Supervisor Usborne Books at Home, One of Fortune's Top 100 Small Businesses 2003 (317)894-7040 Be Curious! Your timing is perfect! Start your home business now for $49.95, and get all the tax write-offs you need! What could $400 or more a month do for your family? Check out http://www.UsborneBooksUS.com/cat.html for details. Make a difference for kids in a job you can feel great about! Change a life today--read with a child! Many convenient locations near you--couch, fireside, rocking chair and lap! Quote Link to comment Share on other sites More sharing options...
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