Has anyone tried making raw kefir?
Hello everyone. I've been making cow milk kefir for a very long time. We buy the raw milk from the Amish and then boil it to 165 F. and then immediately bring it down to below 75 F in a tub of cold water.
Then I pour the milk into a mason jar with the live kefir grains and let it ferment for 24 hours. It's very delicious and I add it to many things.
My question is: Has anyone tried raw milk?
That is just pour the unheated raw milk (but cooled down after being milked from the cow) right in with the live kefir grains? I'm just concerned that the natural bacteria in the cow's milk might have a war with the bacteria on the kefir grains.
Another related question I have is whether anyone has taken live kefir grains and try them with other types of milk? For example, just taking a tablespoon of the kefir grains from cow's milk and use goat's milk, cashew milk or almond milk instead?