--- In Kefir_making@egroups.com, "Elfi Laridon" <elfi.laridon@s...>
wrote:
Hi Elfi
I know I have already answered this but something else has come to
mind since.
> Dear List,
>
> I've noticed many times, and probably so have you, that whereas
>milk
>has got a
> slightly creamy color, the fermented Kefir is almost pure white.
This could also be due to the many tinny curds in kefir that seperate
from the whey. These curds are whiter in colour than the original
milk because the yellow colouring is left in the whey which has
seperated from the curds (coagulation).
>Often also, I
>find a thin surface layer of lightly brownish stuff on top of the
>Kefir, so it
>looks as if the color substance has drawn together and settled on
>the top.
>Anybody know what this is and whether it's worthwhile trying to
>spoon it off?
Could you please let us know more details like:
(1)How long do you ferment your kefir for?
(2)What temperature (approx. )?
(3)How much milk to kefir grains do you use?
(4)What type of container do you ferment in (?)
(5)Do you use a tight lid or a loose fitting one?
(6)Has this film always formed on top of your kefir?
(7) Have you ever made kefir with other types of milk (non UHT) and
if so has this film also formed with this milk or only when you
use UHT ?
(8)Last but most important question is.... are you using real kefir
grains or "kefir-like" commercial starter cultures to make your kefir
with?
Note how I use "kefir-like" above when relating to "commercial
starter
cultures"? I say this because you can't make kefir without kefir
grains.
> BTW we use UHT treated cow's milk.
>
> thanks,
> Elfi
Peace and respect
Dominic
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