Monday, March 28, 2011


Last year, I started to make kefir for the pro-biotic/culture benefits. It's like yogurt, but it's suppose to be healthier. It's also more expensive, so that's why I wanted to make it myself. It's way easier than making yogurt.
My first batches smelled very yeasty and it took a while to subside and "balance" out.
I put my kefir grains in milk and the next day it turns into kefir.
Strain and let it soak in milk again. I do this everyday.
My kefir grains grow pretty fast, so if anybody wants to try this out let me know.

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