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Yes all good i am experimenting with Kefir.
The reason I bought your starter for kefir is because of all the bacteria strains listed in your kefir. I have a poor immune system after many antibiotics for illness.
I love skyr too. And I prefer to make my own because its cheaper than buying it here in Qatar, and because I know it won’t have any hidden nasties in it!
To tell you the truth, I bought a a spoonful of kefir grains and that works very well.
Apparently your kefir is totally different from the grain kefir. And commercial kefir is from another planet.
I did not have a great success with the kefir If I recall correctly, I must have made it in the yogurt machine and that is a total no-no. The grain kefir incubates ideally at 75 deg. F (good between ca.70 – 85 F) and the yogurt machine apparently runs at 112 deg. F. So, after 10 hrs.
the kefir turned out somewhat “slimy”, like Finnish/Norwegian kefir. The taste was sour but not creamy as one would want.
I made a “proofing” box with temperature control and I now do all my kefir and bread dough in it. The temperature control is set for 76 deg. F and maintains a pretty good 75 deg, heating when it drops to 74.1 and turning off when it hits 76. Now the room temperature has dropped to between 64 and 68, so the box is a real life saver.
Thanks for the discount… I’ll surely be using it.
I already recommended you to some friends from Canada now visiting us.
I made Kefir with goat’s milk, initially.
At about half the jar, I topped off with goat’s milk and it appears that my concoction is still active. Most recently, I topped off with coconut milk. Unexpectedly, I got a 1cm curdle layer on top, so it seems if I’ve got good fermentation.
I haven’t ordered again because I live alone, and only drink about a cup a day, and my fermentation seems be be active and live.I have, however, referred four people to you.
Gordon A. –
I ordered your kefir starter. I liked the claim that you can reculture numerous times. Thanks
Paolo M. –
la mia esperienza è stata ottima con tutti i tre tipi di bacillus… ho notato che la qualità del latte ha molta importanza… in particolare, io ho ottenuto il miglior risultato con “latte fresco intero pastorizzato ad alta temperatura e omogeneizzato”, direttamente dalla bottiglia e solo preriscaldato a 43C° per lo yogurt e a 30C° per il Kefir.
Poiché siamo solo in due e facciamo 4litri di prodotto per volta, con 2 gr di starter, acquistato in confezione da 8gr, Vi prego di estendere la Vs offerta di sconto per qualche settimana in più.
Grazie e Cordiali saluti