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?
If you pasteurize it, you destroy all the good stuff, and take away the best stuff for the grains to feed on.
I am not a vegetable. I feed myself accordingly
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.
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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