Re: Re:Inconsistent results with kefir

[Guest guest]

Yes, more casein is broken down over the longer time period. And for

those of us who are casein intolerant, this is a good thing

-jennifer

On Jul 2, 2008, at 3:53 PM, lynchwt wrote:

> I've actually let my kefir grains get larger and cultured for 48

> hours and it turns out nice and thick like a yogurt with a tart sour

> cream-like layer on top. I assume there are healthy advantages to a

> longer ferment, no? It definitely tastes better.

> Bill

>