Re: Advice needed from HV please.

Thanks for your reply HV. I am pretty sure that the milk is 100% okay, the problems seems to be trying to get the optimum conditions to grow the Kefir which I cant seem to get right. I would be very grateful if you could answer the questions below.


My Kefir used to smell really yeasty and this is when I got the most health benefits, so I made the assumption that it must have been primarily the yeast in the Kefir that was making me feel so much better. Is this a justifiable assumption to make?

If so can you recommend the best temperatures to ferment at to achieve this yeasty result? I would assume that it would need a higher temperature in excess of 30oC would this be correct in your opinion? And if so would this damage the grains in any way?

The girl I got them from advised that her kefir always felt really warm to the touch (which I take it to mean that it must be up towards 37oC (body temp), would that be a reasonable assumption to make?)

However Dom's Kefir Site suggests 22oC as optimum and anything around 30oC will start to destroy the mother culture. What do you think HV?

And how does temperature effect the thickness of the Kefir? Does cold temperature result in thin keifr and hot = thick or vise versa?

Thanks again