Re: kefir culture cheese mold

[Guest guest]

That white mold on top of the kefir may be Geotrichum candidum.

I recall that particular mold is part of the Viili culture.

Darrell

[Guest guest]

--- [Dennis} I make bread out of the cheesy ferment w/o adding

yeast. I mostly only add salt and flour. Wanting to add rye to

flour sometime soon. The bread is great toasted and has a cheesy

flavor. I don't think you'll get the cheese if you remove the scoby

sooner and drink the kefir sooner..

In , " Helen East " <helen@p...> wrote:

> Hi all,

>

> Have a question about my kefir. I revitalised it recently after

leaving

> it in the fridge for longer than I care to think of. Grains were

fine,

> no mold, all healthy. The kefir is also good. But, weird thing:

> having left it on the side for about 3 days with the same milk in

(ok,

> bad mother) it separated as normal, and when I next looked at it,

it had

> cheese mold on the top.

>

> By cheese mold, I mean it looks like the soft white cheese mold

found on

> goats cheese " fermiers " . It also smells very cheesy - it smelt

good, I

> though. Anyway, I had given some of these grains a few days

previously

> to a friend, and she said that twice it cultured fine, and the

third

> time, it had this cheese mold on top. I think that possibly

during cold

> storage the balance of the scoby altered somehow and now it's gone

> cheese-mold mad. She threw hers away. I've rinsed mine and

given them

> new milk. I wonder if I should have just made cheese...

>

> Has anyone else experienced this? Any ideas what went wrong/right?

>

> Helen

>

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