We get raw jersey milk about once a month, just a quart of it.
We usually use raw goat milk or sometimes raw cow cream.
The Jersey always makes thick and creamy kefir.
I love making cheese with a combination of jersey and goat kefir.
No particular methodology, but I don't care if it separates. I stir
it a couple of times, that's all.
Weird, isn't it, how it all comes out different for different people.
I wonder if it's because we all have such different expectations, or
if the grains are all that different..
Silani
On Jul 31, 2007, at 4:36 PM, pups3cats2 wrote:
> I have tried to make Kefir out of raw Jersey milk and have had no
> success no matter what I
> do. I shake it every 30 minutes. I've tried leaving it in the fridge.
> I have had no success, the cream always separates and I end up with
> a very cheesy bitter
> tastng Kefir. (more like sour milk)
> However, when I use pasteurized, Homogenized Jersey milk I always
> get the most amazing
> thick and creamy Kefir with a smooth taste.
> Has anyone had any success using raw Jersey milk and if so, please
> explain your
> methodology.
> Thanks,
> Karin
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