Guest guest Posted May 16, 2002 Report Share Posted May 16, 2002 There is a powder form of kefir that is made by adding it to milk and letting it sit for about 24 hours. These are not like yogurt that can be made over and over again. To do that with kefir you need kefir grains. Dom from kefir_making group list has an awesome website that will answer your questions on kefir and then some. http://users.chariot.net.au/~dna/kefirpage.html If anyone needs let me know. Please email so I don't miss you. Rondi >Subject: kefir question > >This may better for another list, but here goes. >A nice lady gave me a little kefir in a bottle and proceeded to fill up the bottle with raw milk. She shook it >up and said, " in 24 hrs you'll have kefir. " Well, I did and it was great. When I got low, I filled it up >again, shook it up, waited, etc. This has been going on for some weeks now. I switched over to goat's milk >and it still seemed to be going ok (albeit a little thin). I'm just wondering if there is an end in sight and >should I be looking for grains or something for when my little bacteria just stop doing their thing? Or can it >just go on and on like this? >Thanks, >Sonja Quote Link to comment Share on other sites More sharing options...
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