Date:   5/15/2013 7:14:23 AM ( 12 y ago)
Hits:   2,211
URL:   https://www.curezone.org/forums/fm.asp?i=2065507

Inti- I agree the raw milk produces a lumpier kiefer. It was harder to work with due to the cream rising to the top of the jar where the grains float around. We found it was better to remove as much of the cream as possible. The regular milk does produce a much more unified kefir.

It is nice to find someone who knows about the A1 and A2 casein. I think most of the cows here in Canada are A1. The A1 and A2 discussion has not been that significant here as in New Zealand and Australia. I think most in the industry just don't want to go there.

I am just so happy that we are able to tolerate the goat's milk. We are at the 3 week mark and doing well on it. We did experience a transitional phase of not feeling the best on it but now we don't notice anything. I was told to up my dairy intake so I am just doing one large glass per day but will increase to 2 once production has increased.
 

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