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Goat milk kefir/yogurt questions

post #1 of 6
Thread Starter 

I have fresh raw goat milk. Do I need to pasteurize before making kefir or yogurt? It seems I remember you have to do it with one or the other, or maybe both. And since you have to cool it really fast to keep it from tasting goat-y, what about warming it for kefir/yogurt and letting it sit out?

 

 

Thanks!

 

post #2 of 6
Put your grains straight into the warm fresh milk.
If you pasteurize it, you destroy all the good stuff, and take away the best stuff for the grains to feed on.
post #3 of 6
Thread Starter 
Quote:
Originally Posted by BubblingBrooks View Post

Put your grains straight into the warm fresh milk.
If you pasteurize it, you destroy all the good stuff, and take away the best stuff for the grains to feed on.


So, before I've even chilled it? And from what I remember it had something to do with an interference of the good kefir stuff and the good raw milk stuff--like they compete with each other. 

post #4 of 6
You could chill it first, but there is now reason too. Grains love fresh warm milk to live in!
post #5 of 6

No pasteurization needed. Just warm, raw milky goodness.

post #6 of 6
Thread Starter 

Its not working. I've been chilling it first, and tomorrow morning I will try it prior to chilling, but its not really doing anything. It just sort of looks a little bit lumpy and the grains are looking sort of cheesey. But nothing like kefir. Any other ideas? They are grains I bought from culturesforhealth and started using store bought pasteurized organic cow's milk. I've been working at it for about a week. Thank!

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