I've used "ultra pasteurized" a fair amount, and it works fine. Kefir like
lactose. They don't really care where it comes from. But they DO NOT
like antibiotics, which as the name implies, kill bacteria. So the
key is to get milk where the animal has not gotten antibiotics. This
is tricky, because milk cows and goats get mastitis a LOT. Also
the udders are washed down with iodine or bromine, which can
get into the milk and kill kefir grains.
Another myth is that they can't stand "metal strainers". They really
don't care about metal for minor contact ... the kefir will dissolve
metal if it is in contact a LOT, but for straining it doesn't matter much.
(I don't strain my kefir though: I fish out the grains and plop them
in a new container, without rinsing. They do like to keep their
outer coating where they are growing, I think).
On Wed, Jun 10, 2009 at 10:18 AM, carolyn_graff<zgraff@charter.net> wrote:
> how did the kefir turn out? I've heard that you can't make kefir with ultra-pasteurized milk. it won't work.
>
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