Dehydrator experiment went a bit wrong; the kefir curdled quite alarmingly. It grew more but it made a very acidic yogurt that I didn't like much. So we have decided that we will not use the dehydrator but keep it at room temperature but slightly warm the milk before we put it over the grains, taking the fridge chill off really. That way, we don't retard the growth whilst the milk comes up to room temperature.
I am using the curdled kefir (now reconstituted) as part of a batch set aside for making some more probiotic cheese; I love that feta-style kefir cheese. I shall have to give it a name - any suggestions?
Kefa? Fetir?
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