Marie's on Kefir culturing

[Guest guest]

To get milder kefir you don't ferment it as long, right? So does

that also mean that if it's milder it has less probiotics in it? "

Yes, that is the understanding in Australia and in

Europe also - that the shorter ferment produces a bew which is less probiotic.

This is not seen as desirable as getting the full quotient of probios, which is

why nutritionists encourage full fermentation, in the traditional Caucasian

manner - until thickening but not separation occurs. The Russian belief is that

if full fermentation does not occur, it is not fully Kefir - and this seems to

be borne out by science.

yours, Lizzie in Australia