we ran out of raw milk and I forgot to put the grains in the fridge w/ the last bit of raw milk. soooo... I tried our Costco-label whole milk.
totally different! I basically culture it every evening, and last night (first batch in that milk) was actually pretty good. Different flavor, but the culturing seemed to go fairly normally. Tonight's was bizarre! It looked like clabbered milk - I was wondering if that's what it's like when people say kefir is "thick" (mine is normally not thick w/ our raw milk). SO weird. I'm not sure how much is the homogenization (probably a lot) or how much is the pasteurization.
The ONE thing I did like was how easy, last night, at least, anyway, it was to see the grains as since the fat is homogenized there's not a fat layer in which they become obscured/hidden/mixed w/ the cream.
I'll have to start ordering more raw milk, so we don't have to rely on this again, lol!
totally different! I basically culture it every evening, and last night (first batch in that milk) was actually pretty good. Different flavor, but the culturing seemed to go fairly normally. Tonight's was bizarre! It looked like clabbered milk - I was wondering if that's what it's like when people say kefir is "thick" (mine is normally not thick w/ our raw milk). SO weird. I'm not sure how much is the homogenization (probably a lot) or how much is the pasteurization.
The ONE thing I did like was how easy, last night, at least, anyway, it was to see the grains as since the fat is homogenized there's not a fat layer in which they become obscured/hidden/mixed w/ the cream.
I'll have to start ordering more raw milk, so we don't have to rely on this again, lol!
