June 9, 2013 by transilvanian
A few weeks ago I got extremely lucky and stumbled across a cow share program in Adelaide, so I quickly jumped at the opportunity and joined in.
Early last month I got my first delivery, and sipping a cup of warm milk has vividly brought back memories of the taste of my grandparents’ water buffaloes’ milk.
As one could imagine, I was also very keen to check how my probiotic milk kefir grains liked it.
I was used to my grains to be translucent and covered in kefiran, however, after just about an hour in raw milk, when I spooned them out, I found them covered into a batter-like thick coat.
They looked plump and happy, which made me happy as well.
No surprise there, they simply loved it.
After about 24 hours, I has a taste of the raw milk kefir, and all I can say is:
The raw cow milk produced was indeed the best kefir I have ever tasted. Full stop.
Notwithstanding that, the drink obtained turned from sweet kefir to sour kefir in a very short span of time.
That didn’t bother me at all, however, sadly enough, I gave up on the idea of consuming un-boiled milk straight from my cow.
Having done more research on raw un-pasteurized milk, I got a bit worried about germs and bacteria, other than brucellosis and TB that initially worried me.
More on that in the next post.