Kefir

Has anyone here maintained a kefir culture? Would they have any thoughts/advice? I'm about to buy some grains.

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@Henri, It’s

been some time since I made Kefir. Pasteurized

milk is ok, stay with the same type of milk if you want to repeat the process

with the same cultures otherwise they will need one run to adjust.

Important,

never bring the Kefir cultures in touch with any metal, use plastic spoons and glass.

The Ion flow will damage the cultures.

Best temperature

at 15° C - 25° C, if to warm the whey portion will rise, adding too many

cultures to it cause the same effect, if to cold the Alcohol portion will rise.

Should be ready

after 30 hr – 48 hr. Alcohol portion of Kefir really depends on the length of fermentation.

0.2 -2.0 % vol.

I don’t

know the type of Kefir cultures you have, I used Tibetan cultures 1 bulb Ø1,

5cm to 400ml Milk.

It’s in any

case a delicious drink, good luck with it.

Matt_67991

@Manfred thanks. I'm just going to buy some off of kijiji, which is like a Canadian version of craigslist, this weekend. I don't know too many details, but I'm not too worried. It doesn't seem like much trouble, and it's delicious.

I just read Sandor Katz' "Wild Fermentation" and it's almost like I have to scratch an itch.