I'm not straining my kefir - just using a plastic spoon to dig out the
grains, plopping the grains in a newly clean (and recently sterilized (I'm
trying to get rid of viili) jar, adding the milk and a loose lid, then
either putting the top on the old jar and refrigerating, or pouring it into
a glass and drinking it. Is this wrong in some way? I do stir it up but
the lumps don't bother me - it kind of disguises the Pascalite and psyllium
seed that I'm putting in it. I add some apricot or mango nectar because I'm
too lazy at that hour (early AM) to get out the blender and I don't have a
stick blender.
When I have hard curds and want to make cheese (not feed the dog), then I
use one of the way too many coffee filters that don't fit my pot, in a metal
strainer, let it sit a while (should this be in the fridge?) until it is
solid enough to put a weight on it to get a thicker cheese.
I rejuvenate the grains I'm using to make apple "beer" in milk after each
gallon. These make hard curds quickly and I use this for cheese - it has a
tangy, apple scent.
And the jar of "kefilli" is sitting out for a few more days to see if the
next batch will not be quite so "viili".
Connie Hampton
_____
From: Kefir_making@yahoogroups.com [mailto:Kefir_making@yahoogroups.com] On
Behalf Of sqourk
Sent: Thursday, June 30, 2005 11:43 AM
To: Kefir_making@yahoogroups.com
Subject: [Kefir_making] Metals and Plastic
I'm somewhat unclear about the importance of keeping kefir away from
metals and plastic.
I have glass jars and plan on making kefir in those, but what about
strainers and utensils? Yes, I have extensively read most of the
information on Dom's site, but would like to hear actual feedback.
What method do you use for straining or do you use a mesh bag?
How do you know if a plastic is food grade or not?
How well would an old cotton shirt work when straining for cheese
making?
Thanks
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