Hi, Del!
I buy raw milk here in California to make kefir. The kefir "grains" also
work in regular pasteurized milk, but I prefer the raw to have the product
be as natural as possible, just as it was made by the people who live in
cultures where there is major dependence upon it.
I found I didn't make or use the kefir up as fast as I needed to in order
to use the half gallon of milk up before the expiration date. So I decided
to try a little CS in it to keep it from going sour before I could culture
it. I used only about a teaspoon or less for a half gallon, and the milk
stayed fresh and unsoured for a couple of weeks beyond what I usually
manage to keep it. And, it makes good kefir too, if I use only a little
bit. I think there may have been some effect on the kefir grains when
there was too much CS in the milk, however -- they did not grow as they
usually do, and began to deteriorate in size and quality.
But...if you are not using it to make kefir, I think you will be pleased at
the longevity and safety of the milk with just a little CS added. Someone
on the list did some more scientific comparisons using CS to keep milk
fresh about a year or so ago, I think, and got great results, too.
Marlys
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