Guest guest Posted March 17, 2011 Report Share Posted March 17, 2011 > > I have to heat it and kill what ever is there so I can put > > what I want in the milk. Is that the basic plan? With kefir, you don't have to pasteurize it, in fact it seems to like raw milk better, and the kefir grains will outcompete most any other bacteria as long as the raw milk is in decent shape to start with. I also have used standard milk, and for me kefir grows very well there also. And I really like kefir because it is very forgiving of temperature, unlike yogurt. I even took six months off and left it in the fridge, and it came back (of course it was a very cold fridge). And if you want to make some cheese have a look at: http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html Quote Link to comment Share on other sites More sharing options...
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