I need some advice from kefir makers.
This was my first time using raw milk for dairy kefir. Wow does it love it!
The two pictures above show what the kefir looks like less than 24 hours later.
It seems to have a layer of cream at the top, with the texture of the kefir being quite thick & gelled a bit. I am not used to this.
Please chime in if you have had experience using raw milk with kefir and if this is the norm.
Peace, love, and culture,