--- In Kefir_making@yahoogroups.com, "lena bodge" <horseofcolor@h...>
wrote:
>
>
>
>
> hi,i've been makeing cheese and soap for a long while now ,out of
goat's
> milk i seem to be over run with it i have 4 nannys that are giving
milk now.
> and one due to kid out anyday now ,my question was on the kefir
could i use
> it like i was useing buttermilk before to make my cheese. which was
to add a
> cup of buttermilk to a gallon of goats milk then let it form to
curd
> overnight will the one cup of kefir milk turn the goats milk to
kefir milk
> in 24 hours of does it have any effect on the milk at all ,or
should i just
> use kefir milk made with the grain's ..i just checked on some blue
cheese
> that i've been ageing now for 6 week's it looks great so far and  i
have the
> soft cheeses recipys down pat but i want to try my hand at swiss
and some of
> the others--but i also like a really sharp cheddar - and the hot
pepper
> white cheeses- and if i can get the recipy down a cheese known as
gourd it's
> shaped like a gourd but is a hard salt brian type cheese has anyone
on list
> tryed kefir milk in there soap recipy's i'm fixing to make a new
batch and
> i'm going to add kefir milk instead of the buttermilk right now my
kefir
> grain's are produceing right at a qt of kefir a day which is not to
bad my
> grains have grown really well in the last couple of weeks i think i
have
> about a cup of kefir grain's now where i started out with a
tablespoon full
> ,but i wanted to know the effect of kefir milk when makeing the
cheese and
> stuff because with the recipys i was useing with just goat's milk &
> buttermilk i still had to use -rennet-and or citric acid ,depending
on the
> brand of cheese i was makeing so if any one knows if i put say 1
cup of
> kefir milk to one gallon of fresh goats milk how long would it need
to sit?
> and once it ripened would i still need the rennet tab's to curd the
cheese
> ,or could i just follow dom's site then as if i started with
nothing but
> kefir milk?? and if anyone has a great proven kefir soap recipy
please
> share--thank's
>
>
> lena @ kountry k's stables-ApHC-AQHA-TB-all foundation bred.
> http://communities.msn.com/breedingstablesandstuds
> >Hi Lena,
> >
> >I make all my cheese with goat's milk. I prefer the flavour to
cow's milk.
> >The procedure you describe is the correct starting point. When you
have
> >made kefir, you can pour into a clean chemical-free cloth to hang
24 or 48
> >hrs. Then you can use this kefir leban as a starting point for a
matured
> >cheese, like Dom has described.
> >
> >Les us know the results / comments :o)
> >
> >Giacomo
> >
> >--- In Kefir_making@yahoogroups.com, "lena bodge" wrote: > > > > >
hi,on
> >the cheese made with kefir do i need to use only kefir milk or can
i > use
> >whole goats milk and add a cup of kefir and let it set over night
to > curd
> >then start makeing my cheese??and i'm still looking for water
kefir >
> >grain's in georgia or in a state close by--thank's for any info...
> > >
> >lena @ kountry k's stables-ApHC-AQHA-TB-all foundation bred. >
> >http://communities.msn.com/breedingstablesandstuds > >
> >_________________________________________________________________
> Help
> >STOP SPAM with the new MSN 8 and get 2 months FREE* >
> >http://join.msn.com/?page=features/junkmail
> >
>
> _________________________________________________________________
> The new MSN 8: advanced junk mail protection and 2 months FREE*
> http://join.msn.com/?page=features/junkmail