First Time Using Raw Milk For Kefir

 

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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.

Thanks!

Peace, love, and culture,

Anya

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First Time Using Raw Milk For Kefir

Old Sourdough May Come Back To Life

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This photo is testimony that old unfed sourdough culture can an often does come back to life with care.

This culture was in the refrigerator for over 3 months. I should have taken a picture of the thick black liquid on top of it. Anyhow, I poured it out and salvaged about 1 cup of the culture from the bottom of the jar.

I fed it about 4 ounces of rye flour and 4 ounces of filtered water and let it rest overnight.

This morning it had doubled in size. I poured half of the culture down the drain. Then I added another 4 ounces of rye flour and 4 ounces of filtered water.

As you can see by the photo above that was at 8:40 a.m. The mark at noon shows how fast this culture rose, despite haven taken a long nap.

Lesson learned: don’t assume your culture has gone completely bad just because it looks horrible. It can be salvaged!

I would also like to mention that if you want your culture to get excited really quickly, use rye flour. It absolutely loves it!

Peace, love, & sourdough!

Anya

PS: Wow – not even 1:00 p.,m. and look!

This photo was taken at about ten minutes to 1:00 p.m., less than an hour after the last mark at noon!
This photo was taken at about ten minutes to 1:00 p.m., less than an hour after the last mark at noon!
Old Sourdough May Come Back To Life