I began making homemade Kefir again earlier this year. Through trial and error I am now getting a little less than a quart of smooth textured milk kefir in 24 hours.
What I have learned:
Making homemade kefir is back! I was prompted to revisit this culinary delight by a colleague who asked if I knew where to get kefir grains. Apparently, I have a bit of a reputation for imbibing in the finer bacterial concoctions of life (smile). Continue reading