Hi Dee!
On Monday 30 April 2001 13:41, dee wrote:
>So how fast does this kefir reproduce it's self?
It depends on how healthy your grains are, and ont he temperature and type of
milk you use, I guess, and probably other factors. At a normal room
temperature (18C, 64F) in our house, I guess we need to split grains once
every 3 weeks or so.
>I really like the smooth, almost slippery texture of villi. And it's flavor
> to me is mellower then plain kefir.
I really must look out for this stuff. Do you know if the starter culture
will keep? As you probably know, yoghourt culture goes off after a while, and
you need to replace with a fresh starter (I manage about 4 batches before it
tastes off).
>I'll keep my eyes open regarding the Ymer stuff. How would you compare it to
>kefir?
Ymer is a very different product to any fermented milk product I've had
before. It's very thick, sort of a bit lumpy, so you almost have to spoon it.
It tastes very mellow (I guess that must be a Scandinavian taste), not bitter
at all.
Adrian
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