I know Christopher doesn't do kefir, but does someone know about the type of milk and the reactions of the cultures?
I like to use organic milk for my kefir, but by mistake took the organic /homogenised milk last time, to which they change the fat molecules - and I noticed the kefir doesn't separate as much (which doesn't seem right, I do not like using homogenised milk, it's just not natural!). I wonder how the bacteria deal with homogenised milk, does it bother them? (since they work with the lactose, perhaps not)
Has someone made kefir with raw milk?
I read so often that if you use raw milk for yogurt, the cultures die after a few batches - so why isn't it the same with Kefir?
I would like to try as raw milk seems better than pasteurised, if drinking milk, but we have to bribe the neighbour's farm to get them to agree to sell us some, even though they haven't a license finding raw milk in the UK is a bit of a challenge.
Perhaps some of those points have been answered already, sorry to bother you again with it if it is the case! THanks!