Wed, Jun-20-18, 20:01
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Forum Founder
Posts: 37,199
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Plan: LC paleo/ancestral
Stats: 241/188/140
BF:
Progress: 52%
Location: Eastern ON, Canada
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Quote:
Originally Posted by s93uv3h
I got some grains and am on the third batch using whole milk and I fermented for about 24 hours - great instruction letter from the amazon seller (MrandMrsKefir) and they are definitely alive and kicking! ....
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Oh wow, good for you I'm still open to getting some real kefir grains .. Hey, if it doesn't pan out it's only $10 plus time to meet up locally with the seller.
re - goat milk ... Believe it or not, but I've found that full fat (3.8 to 4%) goat milk is harder to digest (and more "goaty" tasting) than 2%. Just my experience and opinion. The 2% is not higher in carbs, it's the same as full fat.
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I still have some powdered kefir culture starter .. planning to experiment with a liter of commercial unsweetened cashew milk + 10g glucose (pure dextrose from a beer/wine craft store .. not sucrose table sugar which is glucose + fructose). It's needed to feed the kefir bacteria and yeast cultures. Will report back how it turns out
Love this discussion
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