Brewed KEFIR and HAVING trouble Drinking it/Looking at it

i am sure in a smoothie it would taste okay, i just have trouble witht he thought. i am so worried i will make them sick. i live in arizona and it is hot and i let my last bath go almost 48 hours and it was SO THICK (now i used raw organic milk but my 12-24 hour batches did NOT look like that ) i threw that out and started new but now all i hav eis lower fat organic milk (pastueruized)

I am making scones with my saturday finished batch now

can i serve those just fine??

sjould everyone just eat ONE?

can i freeze them?

is the kefir still beneficial?

how much is too much to drink?

how long can the drained out kefir-ized stuff stay in the fridge?

thanks for any help??

Oh, I forgot to mention that it is my understanding that when RAW milk sours it is still fine to consume. For those who don't like the taste, you can just use it for cooking. So, I don't know if that helps you any.

My dp has the same issues. I don't know if someone could prepare it for you, but that may help. I have also been known to add milk to thin it a bit :
Smoothies are definitely the way to go.
Remember, probiotics and live enzymes and whole nutrients are what your body needs! repeat as necessary

I had the same problem. It literally made me gag to even THINK about drinking, But I got past it...I put it in smoothies with strong fruit, or my kids fav is the smoothie with concord grape juice and kefir...SO good!

You can cook with it. Cooking kills the bacteria, but you still reap the other benefits.

I leave my strained kefir in the fridge for a week sometimes if I have alot. Mine is also very thick, as I am a lazy kefir-er I don't use raw milk though, so I can't speak for that.

: How can kefir have all the healing and antibiotic properties if it's made with pasturized milk?

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Kefir feeds on the lactose, and peastuerized milk also has this.

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I think most, if not all, the probiotics will be killed during cooking, but to those who are lactose intolerent, the lack or reduction of lactose is very beneficial I think culturing for 24 hours is enough to eat all lactose (assuming you've got the ratio of grains to milk right). Maturing the strained kefir after that will result in higer levels of folic acid (not sure what else) which I'm not sure is effected by heat or not?