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Thank you, Ivo. I’m glad I bought the kefir starter. And thanks for the explanation.
I am interested in fermentation generally, making Kefir, Sourdough, fermenting vegetables for a couple of years now.
Recently I read about making yogurt and about ‘heirloom’ starters, mesophilic cultures in particular.
Now it is time for trying it out 🙂
David K –
I love Greek yoghurt
I like the concept of growing bacteria because it’s healthy, sustainable. A friend recently gave me some
Kefir water bacteria to grow and drink and I like it too.
Thank you for your email
I like yogurt, especially homemade yogurt. I have a local supplier of fresh goats milk and I will let you know how I get on when I start making yogurt and kefir.
I buy it to improve my health. I want to try mesophilic strains for convenience. I used to make milk kefir but gave it up and now want to try again. but all the kinds this time
Love them! A bit too much actually. I just ate a litre of greek yoghurt 🙊
I am still playing around with quantity and time as I use raw goat milk.
You know what would be amazing? A little 1.5g measuring spoon 🙂
John M –
I have had intermittent success making Kefir with your starter, Having looked at your FAQ I think I’m over baking it! I can’t seem to get a thick smooth consistency like a supermarket brand. I have left the whole milk to culture for 18 and 24 hours. The last two times to culture split. Its got a lovely sharp taste but I would like to know if I just whisked the whey and solids together again I would have a kefir?
I use a sous vide bath at 32 deg for the incubation so it should be a constant temperature and used 1gram of starter for 5 litres of whole milk