NT - More kefir questions...

[mamaMAMAma]

So I made 2 batches of kefir (thanks galeforce for the grains). Turned the first batch to cream cheese and whey (and thank you xenabyte for the inspiration and directions). I put some kefir in dd#1's smoothie today and no complaints. Also put some kefir cream cheese in our breakfast burrito and she said it tasted like goat cheese.

DH has been skeptical. He kept asking me how I would know if the thing (kefir...) has gone bad. That there are all these nasty bacteria that can grow in the kefir/cream cheese and I wouldn't know. What should I tell him? I said something like it would smell really bad, discoloration,.. But he's still skeptical. Please help...

The same goes with my kimchi.

[xenabyte]

Some points the 'Dom' of Kefir makes,

Till current date, I have yet to come across reported cases where consuming homemade traditional kefir has caused health a problem, but to the contrary.

Although there are some concerns shared among dairy technologists regarding certain species of microbes isolated from specific batches of kefir grains [or the kefir itself], obtained from different regions or countries around the world. With this though, there was no evidence to suggest that there was a health problem issue, due to consuming kefir made with such grains.

These mainly concern commercial kefir-producers, who wish to use kefir grains for the production of traditional kefir for sale in the marketplace.

Recent research has revealed that even kefir grains cultured in a media containing Escherichia coli [coliforms] inhibited the growth of this organism.

Just a few things to note. The site really has more info than appropriately typable here.

[mamaMAMAma]

Thanks xenabyte! I went back to the website and read up more.