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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH LACTIC ACID COAGULATED - Normally No Whey Removed => Topic started by: JustPeachy on May 12, 2012, 01:35:04 AM
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I just tried this on a lark and love the result. Anyone else try it?
I've been making my own yogurt for over a year now with much success, but during the last 6mos I've been doing a low carb version with predominately heavy whipping cream. This most recent batch, I got a wild hair and decided to throw in some kefir (not the grains) with my starter just to boost the probiotic benefits, since I had it in the fridge and needed to use it. I seriously didn't expect the added depth of flavor that came through. It produced a rich, tangy and very flavorful yogurt in just 10hrs incubation time! I'm definitely going to make this my go-to in the future. Do you think the kefir really boosted the probiotics more than the yogurt would have otherwise?
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Depends on the strains in the kefir. Generally, yes.
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If you make your kefir out of good kefir gems, then yes, probiotic properties are enhanced.
Have a look at my Kefir starter (http://cheeseforum.org/forum/index.php/topic,8195.msg65214.html) post for a list of bacteria.
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Thank you both for the replies!
Gurkan, your thread was very interesting. I don't know if my gems are good or not. This is my first try at kefir of any kind. I never even purchased commercial kefir to try before getting the gems. I have worked with sour dough and yogurt many times in the past so I was interested to try them.