|experiences with home made kefir?Page 1 of 1 |
|just started out doing this. my first attempt was not that great, but getting into the roll of things. i started with raw whole milk as a suggestion but prefer 2 percent fat or less--raw if i can find it, but so far can only find organic 2 %, pasteurized. i am told it's healthier probioticwise than yoghurt and good for people with bad stomachs or who take antibiotics. the store bought brands vary, but i think i am beginning to like mine as long as i eat it within 24 hours and it does not get too sour.|
any tips or ideas? any found better strains than others?