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Post by mamatomany on Jan 10, 2013 21:51:15 GMT -5
I have an odd question. How do you tell when your keifer is ready when you make it with pasturized but not homoginized cow's milk? When I make it with my goat's milk, it gets nice and thick almost yogurty within 24 hours with a coffee filter secured to the top...this doesn't? Hmmm...I sure wished I had goat in milk right about now!
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Post by hmw1974 on Jan 10, 2013 23:07:15 GMT -5
Depends on the temperature of your house and the amount of milk. It can also take longer if you do not let the milk warm to room temperature first. Mine usually takes closer to 48 hours most days. It does get thicker and if you leave it too longer the whey will separate. If it starts to separate go ahead and just make it into kefir cheese by draining it in cheese clothe. I have only ever made mine with cow milk. Hope that helps.
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Post by angiew on Jan 11, 2013 21:09:35 GMT -5
I agree with hmw1974. It takes my kefir about 48 hours in the winter since our house is colder. If it has separated and you can see whey, it's time to strain it. I'm not sure what ratio you use, but we use 1 T. grain to 1 c. milk. It does get a bit thicker in the fridge as well. HTH!
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Post by mamatomany on Jan 13, 2013 6:41:12 GMT -5
Mine is a russian strain that is a growing blob I plop it into a quart jar filled with about 3 c. of raw cow's milk, put a coffee filter on top and wrap twine to hold it on. I let mine sit out longer this last time, and it got thick like yogurt, but a little chunky...no whey separation.
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