> Has anyone had any success using raw Jersey milk and if so, please
>explain your methodology.
> Thanks,
> Karin
Karin
We use the raw Jersey milk and it makes wonderful kefir. We normally
strain it in the morning and place the kefir grains in a clean mason
jar and place the milk in with it and cover it to rest on the kitchen
counter in a darker area. When we go by we might shake it gently and
that evening we place it in the refrigerator. Next morning we strain
and start the process over again. The only difference is we place
the strained kefir in a jug to rest in the refrigerator for use 12
hrs or so later. I think the resting period helps it to mellow and
it gets thicker.
No real secret to what we do. The only variance I could think of is
possibly the amount of grains you might be using. If you grains have
multiplied you might want to cut back the amount of grains. We found
our grains multiplied more in the raw Jersey milk.
Good luck,
Dianne
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