Meiji Fresh Milk

Now with the Kefir starter at hand, I will be making milk kefir! In order to make milk Kefir, we need….well….milk! That’s right! I am telling you that milk is the main ingredient for making kefir. Of course, you will need the kefir starter or you can get the real kefir grains to make real kefir. Yes, I don’t have the kefir grains. So, those kefir starters will do. Once I get those grains, I will definitely be making myself some real kefir!

Okay, so I got myself the Meiji Fresh Milk for this. It is about 830ml of nutritious fresh milk which has been pasteurized and homogenized. Pasteurized I understand, it would mean that the milk had been cleared off any germs and bacteria. But for homogenized, I am not too sure. Perhaps it means that the fresh milk had it’s lumpy contents removed.

Meiji Fresh Milk!

Another view of the Meiji Fresh View.

Look at the ingredients – Fresh Milk! Hmmm….product of Thailand. I would think that it was produced in New Zealand or Australia where there are a lot more cows. Well, as long as it is safe to consume and not made up of melamine, I am guessing that it would be okay. Note that this milk is NOT those packet milk which have been Ultra Hight Heat Treated. I am pretty sure that the UHT milk is not as tasty as fresh milk as the heating process will destroy many of the aromatic flavours in the milk, or so I heard. However, with that said, I doubt that we can find any real fresh cow’s milk in Singapore since there are no cow farms in Singapore. But if you are looking at goat’s milk, there is a goat farm in Singapore and they do have fresh goat’s milk if you like to have a taste. I heard that it tastes rather different from cow’s milk.

Well, I did use this milk to make the kefir. In just under 24 hours, hopefully the kefir will be done. I will be posting pictures of the milk kefir tomorrow.