Mothering Forum banner

1 - 9 of 9 Posts

·
Registered
Joined
·
115 Posts
Discussion Starter · #1 ·
Does anyone have experience culturing both fil mjolk and kefir? If so, can you compare them for me?<br><br>
I've been culturing filmjolk for over a year, but recently my culture bit the dust. (It started to get ropey, I saved it from oblivion for a few weeks after that, and then it petered out.)...<br><br><br>
so... now I'm looking to start up again, but wondering a couple of things:<br><br>
a) is kefir as versatile as filmjolk which I could use to culture milk as well as cream (awesome!). I used it in place of buttermilk to soak grains as well as for general cooking.<br><br>
b) can kefir be cultured in raw milk? My instructions for filmjolk said to use pasteurized, which I usually did (especially when wanting to retain culture for re-use), but sometimes I used raw goats milk and it worked just fine... (not sure of long-term viability).<br><br>
c) how does the taste of each compare? My kids happily slurp down filmjolk "yogurt" plain - it's not as sour as plain yogurt... I've only ever had commercial kefir years ago (plain, only once, as I can only really get flavored types here unless I want to buy it in an un-recycleable plastic jug) so I honestly don't remember, except a general tartness...<br><br>
?<br><br>
I'd love to hear your taste-test opinions!<br><br>
Thanks!
 

·
Registered
Joined
·
1,853 Posts
I make both, with raw cow's milk. Kefir is much more tart than fil mjolk, has a slightly more yeasty flavor, and needs a lot more sweetening before my son will drink it. I like the flavor of fil mjolk better than kefir. I don't know how they compare nutritionally, I haven't been able to find anything on that. I suspect kefir has a wider range of organisms in it, but don't know for sure. I also suspect it might be more potent as a soaking agent (in reducing phytates in grains), but that's because I'm assuming its pH is more acidic based on the flavor, so maybe the same amount added to soaking liquid would lower the pH more than fil mjolk. That might not be the case, I'm just guessing. I really like not having to strain the fil mjolk, but I'm still keeping the kefir around.
 

·
Registered
Joined
·
7,928 Posts
Subbing ... <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

·
Registered
Joined
·
115 Posts
Discussion Starter · #4 ·
That's interesting, I hadn't thought about the difference in pH at all...<br><br>
I've not really been convinced that I want to start doing kefir, but with this "opportunity" to go either direction, it's useful to know how they compare.<br><br>
Like you, AJP, I like filmjolk's ease of preparation - ie. nothing other than adding the culture to the milk! But the sheer number of kefir culturers makes it seem likely that I could get a local culture for free, whereas I'd have to buy a new filmjolk starter from GEM (no offense to them, but that's something like $15-20 if I count shipping!).<br><br>
What do you have to strain the kefir through?<br><br>
thanks!
 

·
Registered
Joined
·
3,290 Posts
I've been REALLY wanting to get a Fil Mjolk culture, too. But $20 is so much right now...<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/greensad.gif" style="border:0px solid;" title="greensad">
 

·
Registered
Joined
·
1,853 Posts
<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>estuary</strong> <a href="/community/forum/post/7235523"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Like you, AJP, I like filmjolk's ease of preparation - ie. nothing other than adding the culture to the milk! But the sheer number of kefir culturers makes it seem likely that I could get a local culture for free, whereas I'd have to buy a new filmjolk starter from GEM (no offense to them, but that's something like $15-20 if I count shipping!).<br><br>
What do you have to strain the kefir through?</div>
</td>
</tr></table></div>
I use a plastic collander to strain the kefir grains out. They say you shouldn't use metal, I don't like to use plastic but it's only in contact with the plastic for a few minutes, so no biggie.<br><br>
I got my fil mjolk starter for free from the local WAPF chapter leader (well, local-ish, it's an hour's drive). Have you asked around to see if anyone in your area has some? If your location is referring to the Putah Creek in N. CA, you could drive to one of the monthly meetings for that group and get your own, but it might cost $20 in gas! (It's in Nevada City.)
 

·
Registered
Joined
·
115 Posts
Discussion Starter · #7 ·
<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>AJP</strong> <a href="/community/forum/post/7237988"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">I got my fil mjolk starter for free from the local WAPF chapter leader (well, local-ish, it's an hour's drive). Have you asked around to see if anyone in your area has some? If your location is referring to the Putah Creek in N. CA, you could drive to one of the monthly meetings for that group and get your own, but it might cost $20 in gas! (It's in Nevada City.)</div>
</td>
</tr></table></div>
Hmmm... I'm on the yahoogroup list for the Sacramento area WAPF group (yep, that Putah Creek), and hadn't asked anyone if they had starter (<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/duh.gif" style="border:0px solid;" title="duh">)...<br><br>
ok, I'm off to scout out those closet filmjolk makers!<br><br>
(re: kefir straining - colander seems much more manageable than what I'd imagined (cotton cloth or some such thing)!!! :) )<br><br>
tinuviel_k - I've forgotten where you are (not central Nor-Cal, right? but if so, I'll share my (future) filmjolk with you!)
 

·
Registered
Joined
·
4,482 Posts
<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>estuary</strong> <a href="/community/forum/post/7239496"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">(re: kefir straining - colander seems much more manageable than what I'd imagined (cotton cloth or some such thing)!!! :) )</div>
</td>
</tr></table></div>
I use an aquarium net -- obvy, not the same one we use in our aquariums -- .99 at the pet store, has a handle, dishwasher safe. Works great! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngbiggrin.gif" style="border:0px solid;" title="orange big grin">
 

·
Registered
Joined
·
7 Posts
I have just purchased, second hand, fil mjolk culture, and viili. I thought I followed directions except for there is no way my house is at 75 degrees right now. It is 69 degrees at best. The viili turned out fabulous and so yummy and the fil mjolk is this huge thick mucus blob of yucky-ness. What did I do wrong?<br>
If it makes any difference, I use only raw dairy at my house. There is no way I am going to buy pasturized milk for this culture. Is this a big deal in the product?<br>
As far a kefir goes. I am not curently doing kefir, but it is as easy as the other cultures. The only difference I see is that kefir is best if you start a new batch every day, and it looks like these cultures need to be culutred less often. My directions for the cultures say to refrigerate before consuming and kefir can be consumed right away. I have read the research on the probiotic content of kefir and it is amazing. I have yet to hear anything on why either of these cultures are so great.
 
1 - 9 of 9 Posts
Top