Kefir Separation in Raw Milk

[guilletegra]

Hi All

I was preparing Kefir with comercial milk, with one spoon of bulgaros, and one liter of comercial milk. The kefir was good around 20hs with 28ºC average of ambient temperature.

Yesterday I started with raw milk and in 12hs the kefir is separated:
- Whey in the middle.
- A little of kefir in the bottom.
- A lot of kefir in the upper of the recipient.

Did you experience something like that? Do you know why can be the raw milk more sensible to the bulgaros?

[Christopher Weeks]

Welcome to Wild Fermentation!

As this is the board dedicated to new-user introductions, you're not likely to get much traction on your situation. You might want to ask that in the dairy ferments board.

[guilletegra]

Thanks, I will try