Posted by Hugh on March 25, 2012, at 16:35:40
In reply to Re: Kefir as a mood booster: homemade, posted by Beckett on March 24, 2012, at 7:16:42
> Our kefir is coming along well. Right now we get a bit more than a cup a day. It's quite strong and thick, and its taste sweetens with each subsequent batch. Production is easy, and apparently the grains grow over time. Ours are slowly expanding.
I've got a one-quart batch of kefir fermenting right now that should be ready tonight. I haven't progressed to kefir grains yet. I'm still using a starter kit. I'm being more careful about the milk I use. I'm now using Kalona SuperNatural, since it's pasteurized at 145 degrees. A lot of brands are ultra-pasteurized at 161 degrees, which the Kefir Lady calls "ultra dead milk."