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?