I think I am starting to understand a little more about how kefir grains ferment, when they are in raw milk. The amount of raw milk used can tell how quickly the kefir grains can make kefir milk. I took the pH of the mixture this morning and it is now 4.53. Now the milk kefir is almost creamy like yogurt and has a pleasant taste in addition to being creamy. I think this milk kefir is ready to make a poolish, for a dough to be tried at home, but I am not sure.
I did price the raw goats milk at market to see if I also wanted to experiment with raw goats milk in kefir grains, but the raw goats milk was twice as expensive. I might try that in one experiment later on with a small amount of raw goats milk to see if the kefir grains do better in raw goats milk, but for the time being, I will just use raw cows milk.
I am still drinking some kefir milk everyday, so I will see if kefir milk does have added health benefits. So far I have noticed some differences, but since I am not positive, I will wait until I drink kefir milk for a longer period of time, to see if this is true or not.
I also wanted to note one thing about the pizza I made on Tuesday with the kefir milk. I don't know if it can be seen in the pictures, but that pizza seemed to have three areas of crumb structure. I am not sure if it was from using the kefir milk or not, but there were bubbles on top of bubbles in the rim. Steve and I both commented on why the rim seemed to have three levels of bubbles, but we had no explanation for why that happened. I forgot to mention that Tuesday evening.
Peter, this is a link that I don’t know if you read or not.
This is another pdf study of applied microbiology with milk kefir grains. http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2672.1984.tb01415.x/pdf
Kefir, the fermented milk, is said to have a complex flora consisting of yeasts and lactic acid bacteria.
What interests me about this study is kefir differs from other fermented milk products. It is made by fermentation with a mixed microflora, which is confined to discrete kefir grains. This study also suggests that at least part of the matrix of the kefir grain is composed of an insoluble carbohydrate. This then would indicate that these organisms were responsible for synthesis of the carbohydrate. It has been suggested that the long curved form appears to be responsible for carbohydrate production. This study also shows pictures of the ultrastructure of kefir grains.
Another article I read at science direct tells about kefiran cryogels could be an interesting alternative for its application in food formulations. There are many pdfs, charts and pictures on different strains of kefir grains from other countries on the web.
Pictures below of kefir grains in milk this morning.