RE: Right way to make Kefir?

[Guest guest]

I would go with GEM Cultures' methods for those curds (grains). I've been using their instructions and their curds in raw milk for over 2 years without any problems.

Do let us know how it turns out!

----- Original Message -----

From:

Native-Nutrition ;Kefir_making

Sent: 3/29/2001 12:51:29 PM

Subject: Right way to make Kefir?

Hello Everyone:

I need advice and instructions from you experienced kefir makers. I have

two totally different sets of directions here. The instructions that came

with the grains from GEM cultures says to add the grains to the cold milk

straight out of the refrigerator. And then incubate at 68-78 F. They also

say don't clean off grains.

Sally Fallon's book however, says to add milk to simmering water, (while

milk is in the bottle) until it is room temperature. Then add the grains.

Here, Sally also says in her book to clean the grains off. (before adding to

milk of course)

So I'm totally confused and don't wish to mess up my grains or kefir.

I'm using Raw Milk, so can someone help me out with the best method to use

for making my first batch of kefir?

Thank you,

Kareemah