I have the same sort of problem... sure it would be easier to work
with naturally homogenized goats milk but the kefir i get from jersey
milk is phenomenal... so thick and creamy it truely feels like a
drinking style yogurt... The method i choose to use is a 24 hour
ferment changing the milk first thing every morning.... what i do is
give it a swirl every couple hours or as soon as i see the cream
seperate during the day and by the end of the night before bed the
milk is starting to congulate so the the cream no longer seperates...
this is the only way i can avoid a thick layer of thick fermented
cream with the rest of the milk being barley kefired at all... by the
morning it has turned to curds and whey so i just throw it in the
blender bottle n drink... i like a strong kefir... im not sure why
mine turns to curds and whey so fast but it could either be because of
swirling it all day, my kefir grains are just active, or the heat ...
at 12 hours when it is starting to congulate i feel it is not
biotransformed enough to drink although the consistancy is
preferable... if it were more sour and twelve i would perfer it but
then i'd have the problem of not being able to swirl it during the
night ferment... As far as the flavor if your getting kefir with
pasturized your getting kefir with raw milk... i've never tasted
pasturized milk kefir but the i do quite enjoy the taste of my kefir
made from raw milk and wouldnt describe it as bitter but possibly a
bit cheesy
i posted a thread on this subject a short while ago you may want to
review http://groups.yahoo.com/group/Kefir_making/message/70185
Best regards
~JAsper~
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