Guest guest Posted December 31, 2006 Report Share Posted December 31, 2006 Cee, Kefir is a cultured milk product, similar to yogurt. You don't have to heat it, however, you simply plop the grains in a glass, add fresh milk, and stick in aside on the counter to ferment. After 24 hours, you strain it, add the grains to fresh milk, and drink the results. I blend mine up with some fresh fruit, honey, flax seed oil, whatever. Yogurt has around 9 probiotic components. Kefir has more like 30. It tastes kind of like a cross between yogurt and sour dough starter. Very tart, but I've gotten used to it. Here is a good site for more info, if you're curious: http://users.sa.chariot.net.au/~dna/kefirpage.html Cyndi In a message dated 12/31/2006 12:36:36 P.M. Pacific Standard Time, cbrowne writes: Cyndi, do you make your own kefir? If so, would you mind sharing a little info on the process? I am curious to try it myself if it is not too complicated... --Celia-- Quote Link to comment Share on other sites More sharing options...
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