Sat, Jun-16-18, 05:23
|
 |
Forum Founder
Posts: 37,293
|
|
Plan: LC, GF
Stats: 241/185/140
BF:
Progress: 55%
Location: Eastern ON, Canada
|
|
Quote:
|
Originally Posted by s93uv3h
Is the finished kefir (using a starter kit) suppose to be kind of thick? Or thicker than when starting?
|
Yes. In fact, it will "solidify" as long as it's left undisturbed, but will liquify as soon as you stir or shake it. This is a sign that the powdered culture is very much alive and active, causing the protein bonds in the milk (casein) to form a curd. It's a good thing 
Kefir made from powdered starter isn't "fake"  . Here are some facts on the differences between powdered starter and the reusable grains :
Quote:
POWDERED KEFIR STARTER VS. KEFIR GRAINS: HOW THEY DIFFER
Bacteria Strains
Generally speaking, powdered kefir starter has 7 to 9 strains depending on the particular brand of starter. Milk kefir grains and water kefir grains contain a long list of bacteria and yeast strains and subspecies, making kefir grains the more probiotic-rich culture for making kefir.
Reusability
Kefir grains are reusable, and with proper care can be used indefinitely. Simply place the grains in the appropriate liquid, culture for 12-48 hours, then transfer the grains to new liquid for the new batch.
A small amount of the kefir made from powdered kefir starter can be reserved and added to fresh liquid to make a new batch of kefir. Generally it can be re-cultured several times before the bacteria weakens.
Culture Care
Kefir grains work best when cultured in back-to-back batches, as both water and milk kefir grains require a constant source of food. Although grains require a little more maintenance than a powedered kefir starter culture, they can be used to produce kefir on a daily basis.
Powdered kefir starter is well suited for individuals who do not wish to make kefir regularly. However, as mentioned above, kefir starter can often be used a few times before the bacteria weaken significantly. For best results, we recommend using or re-culturing the starter within 7 days of the previous batch.
Cost
While kefir grains are more costly upfront, kefir grains quickly become more economical, since they are reusable.
BOTTOM LINE
Kefir grains are the most traditional, economical, and nutrient-dense way to make kefir. However, it is not always practical to maintain kefir grains on a daily basis.
In situations where it is more practical to make kefir only periodically, we recommend opting for the powdered kefir starter.
https://www.culturesforhealth.com/l...wdered-culture/
|
By the way, powdered kefir starter can also be used with coconut milk, coconut water or fruit juice  . It just won't be vegan because there's a trace of milk powder in the starter which acts as initial "food" for the bacteria until active fermentation gets underway.
Hope that helps 
|