Sander schreef:
Gisteren trof ik (tot m'n verbazing) in de koeling van de plaatselijke biowinkel rauwe koemelk aan. Heeft iemand leuke ideeen om dit te verwerken in het menu van de honden? Ik zat zelf te denken om er yoghurt of kefir van te maken. Lukt dat ook met rauwe melk? In de recepten van kefir die ik heb gezien moet de melk namelijk altijd eerst worden verwarmd.
Hi Sander...rauwe melk is nog beter!!
**1 to 2 cups of fresh milk [Most milk-types are acceptable, including whole milk, fat-reduced, non-fat, pasteurized and homogenized. Although I mostly enjoy fresh Certified bio-dynamic whole cow's milk or Goat's milk to culture kefir]**
en de melk hoeft niet opgewarmd te worden hoor.
Heb je deze sites gezien?
http://ftp.newave.net.au/~dna/kefirpage.html
http://ftp.newave.net.au/~dna/Makekefir ... _for_kefir
o.m
THE COMMON METHOD FOR CULTURING MILK-KEFIR
Pour fresh kefir grains in 750 ml [3 cup] glass jar and fill the jar with fresh milk [best not to fill jar more than 2/3 - 3/4 full]
Place a loose fitting lid on the jar and let sit at room temperature for approx. 24 hours, or until the milk has coagulated or has become sour to your liking [designate a spot for kefir fermentation e.g., in a cupboard away from direct sunlight]
Pour the contents into a non-metal strainer and strain the kefir into a container to separate the grains from the liquid kefir. What you've strained is kefir ready for consumption
Wash the jar then place the kefir grains from the strainer back into the washed jar. [Do not add kefir grains to a jar which is hot from washing!]
The whole process is simply repeated for the next batch