Guest guest Posted July 30, 2004 Report Share Posted July 30, 2004 Hello again, Hey, it's not OT <VBG> My question has to do with kefir grains or whatever one chooses to call them. I was given this information back when I got my grains, which was I needed to keep them specific to the medium they were to be cultured in. Meaning, if I used them in goat milk I was not to switch them over for use in cow milk or vice a versa. If they were used in " whatever " type, coconut, soy, etc., as I just mentioned, that was to be their permanent home so to speak. So, I kept to that. Now, my question is this. When I begin looking for my culture/grains again, (I misplaced my old ones and don't ask how I did that LOL) since there are many people who are willing to share their grains, should I be specific for grains that have a mother of the type of milk I will continue to culture them in? A last thought. Maybe this is why some people's kefir is " sweeter " then yogurt, while others state their kefir is tart or sour? Our grains were purchased from a goat catalog and our kefir was always what is described as sweeter, yeasty flavored then yogurt. Could it be the grains have come from a different mother and are started in a different milk causing the different flavors with different people? Love, Debbie ________________________________________________________________ The best thing to hit the Internet in years - Juno SpeedBand! Surf the Web up to FIVE TIMES FASTER! Only $14.95/ month - visit www.juno.com to sign up today! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2004 Report Share Posted July 31, 2004 Hi Debbie, The answer to your question is " No. " There is no reason to have different flavors of kefir with different people. There are 2 kinds of kefir grains, lactose-loving (milk--any milk), and other. The other includes coconut juice, water, etc. If there is no lactose in the medium, the grains will be non-propagating, iow, they will stop growing larger and stop reproducing. Now, of course, these types will taste different. And goat milk kefir will taste different than cow milk kefir. Even tastes among these milks themselves are different. But it's not really the grains becoming different. I suppose you could add more sugar (sucrose) to milk and encourage an imbalance of yeasts in the kefir grains themselves and make your kefir taste more yeasty, but if they are normal and healthy, it should be consistent. The only difference in my kefir has been when I leave it to ferment a longer or shorter period of time. Longer=more sour, and shorter=sweeter. That's just been my experience, On Jul 31, 2004, at 4:19 AM, RawDairy wrote: > Maybe this is why some people's kefir is " sweeter " then yogurt, while > others state their kefir is tart or sour? > Our grains were purchased from a goat catalog and our kefir was always > what is described as sweeter, yeasty flavored then yogurt. > Could it be the grains have come from a different mother and are > started > in a different milk causing the different flavors with different > people? > Love, Debbie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2004 Report Share Posted July 31, 2004 Kefir Grains go very easily back and forth from goats to cow milk. It is the other mediums soy cocnut etc that you can't switch them back. So just get milk grains and you are all set! > Hello again, > Hey, it's not OT <VBG> > My question has to do with kefir grains or whatever one chooses to call > them. > I was given this information back when I got my grains, which was I > needed to keep them specific to the medium they were to be cultured in. > Meaning, if I used them in goat milk I was not to switch them over for > use in cow milk or vice a versa. If they were used in " whatever " type, > coconut, soy, etc., as I just mentioned, that was to be their permanent > home so to speak. > So, I kept to that. > Now, my question is this. When I begin looking for my culture/grains > again, (I misplaced my old ones and don't ask how I did that LOL) since > there are many people who are willing to share their grains, should I be > specific for grains that have a mother of the type of milk I will > continue to culture them in? > A last thought. > Maybe this is why some people's kefir is " sweeter " then yogurt, while > others state their kefir is tart or sour? > Our grains were purchased from a goat catalog and our kefir was always > what is described as sweeter, yeasty flavored then yogurt. > Could it be the grains have come from a different mother and are started > in a different milk causing the different flavors with different people? > Love, Debbie > > ________________________________________________________________ > The best thing to hit the Internet in years - Juno SpeedBand! > Surf the Web up to FIVE TIMES FASTER! > Only $14.95/ month - visit www.juno.com to sign up today! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2004 Report Share Posted July 31, 2004 Deborah, I often change the type of milk I use for kefir depending on availability of raw goat or cow milk. I have always obtain excellent results. for the grains at least, Milk is milk. patrick Quote Link to comment Share on other sites More sharing options...
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