Re: Fermenting pasterized cream

[Guest guest]



Hello ,

I am very curious to know how you ferment your cream? I am planning to start fermenting cream with EM, very soon.

Tonio

> Hello;> My name is ; I live in Western Quebec, Canada.> I would like to get raw milk, none available in my area. I have used raw> milk in the past (about two years ago) to make kefir and yogurt. I get> organic but pasteurized 10% cream from a health food store about 80 miles> away, and ferment it to make it edible.

[Guest guest]

>I am very curious to know how you ferment your cream? I am planning to start

fermenting cream with EM, very soon.

Hi Tonio,

You can use kefir to ferment cream. Use a portion of the finished kefir as a

starter culture.

If you used kefir grains they would work fine but would be very difficult to

remove from the finished cream.

Bruce

[Guest guest]



Hi Bruce,

Thanks, I've done that very successfully.

BTW, my kefir grains are back on the bottom for the past three days in a row. None floating to top any more.

I wonder, does that indicate anything about my kefir grains?

Tonio

Hi Tonio,You can use kefir to ferment cream. Use a portion of the finished kefir as a starter culture.If you used kefir grains they would work fine but would be very difficult to remove from the finished cream.Bruce

[Guest guest]

> Hello ,

> I am very curious to know how you ferment your cream? I am planning to start

fermenting

cream with EM, very soon.

> Tonio

I use both yogurt and false kefir starter from a " health food " store, and follow

directions,

except mixing them. The mixed yogurt traces left in jar and new kefir powder

made a

pleasant tasting brew, noticed that it outgasses.

Would prefer the true kefir, but I only get the ( " organic " ) cream every few

weeks, as the

local stuff is full of chemicals.

Not ready to try EM, as I couln't stand the molasses taste when I tried it last

year.