Fermented Milk Too Long

 [2005] 

[Attendee] 

Lets talk about fermentation though. Does that mean kefir?  

[Aajonus] 

That fermentation is for that food. It's not a vegetable fermentation. So, it helps pre-digest that food, but if you are letting it go high fermented like I did, that's too far, too much alcohol. Because the alcohol starts destroying the bulgaricus and [bacteria]. 

[Attendee] 

So, what's the longest you should let it ferment for?  

[Aajonus] 

Probably five days. 

But if you put into the fridge, it's gonna stop it. It's gonna stay right where it is. 

When I make my kefir yogurt, what I do is I take two quarts of milk, and I pour about six ounces by volume of milk into a small jar, I put two ounces of honey, I blend that. Then I take a third milk bottle, so I've got three quarts and I divide everything evenly of the milk. Then I take the honey, blend it in the milk and I pour that in evenly to all three. Then I have two ounces of cream in each one, and then I shake it up and I put it in a dark warm cupboard for 1.5 - 2 days, and then I have kefir. Then I put it in the refrigerator, like a nice thick kefir.  

[Kathy] 

If the day is very warm, you wanna take it out sooner, don't you? Or you just leave it there too?  

[Aajonus] 

Well, if it gets thicker sooner, that's fine. Take it out as soon as it starts to thicken. 

[Attendee] 

Let's say we leave our milk in the cupboard for 2 weeks and then put that in the fridge? 

[Aajonus] 

Well, that may be a little too much alcohol. Did you start having gas afterwards?  

[Attendee] 

I don't think so.  

[Attendee] 

So, when they start to separate? 

[Aajonus] 

Just shake it up again.