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Brian R –
I have been a small customer for several years and at its best I like your product. I have been meticulous in following your instructions. I have used good quality whole organic milk, monitored temperatures, observed utmost hygiene, used plastic sieves and “Kilner” jars. The sachets are stored, prior to use, in a separate container in a freezer. At best what I produce is a thick Kefir which has a consistency of a thin yogurt with a creamy texture and good taste. The fermentation takes about 36 hours to reach this level in the Kilner jar covered by towels in our kitchen. It is then transferred to my refrigerator.
With best wishes
Fred L –
I recently placed my first order with you. I have downloaded and read The Yogurt Makers Handbook. I have made yogurt for years learning through trial and error. view on both products since I will be making both.
DENISE SMITH –
So far, I have only made two batches of the kefir but it is my favorite of the products that I have tried! The first batch hadn’t set up by 12 hours, so I transferred it to my Anova sous vide and used the recommended temperature for an additional 10-12 hours. It turned out great! The second batch was using the oven method, and it too turned out great.
My kefir is thicker and creamier than the yogurt…which is hard to believe but true. I made it the 2% A2 milk. I am addicted to this stuff!
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