I had a wonderful kefir going with store bought organic cow's milk. I tried to switch it to goat milk, and not only did it not work, my grains are no longer working. I didn't get a lot of comment on my other thread, but is there something different about the texture of goat milk kefir? The first time I put the grains in goat milk, it became almost cheesey like, and then the next 5 times it just didn't work at all. Thanks!
I tried some powdered kefir a friend had given me and it seemed to work okay, although it didn't thicken, really. It DOES smell like kefir though.
I cannot tell you why your switch didn't work out, just wanted to say that I switched from organic cow's milk to organic goat's milk and my kefir grains were fine .... but then I decided to get off dairy altogether after about 6 or 7 weeks. But it did work fine for that duration.
The powdered culture did work and the second time around it thickened. It tastes a bit like goat cheese, with that little bit of goat-y flavor. I don't mind it, but I was surprised, as the milk tastes the same as cow milk. Anyway, I wish I could've gotten my grains to work. I don't like the idea of putting previously cultured something into something fresh-seems like asking for trouble to me, but I guess I'll give it a try. :D
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