23 Sep '16, 12pm

Let's Talk: All About Milk Kefir

I love this post! I have milk kefir neglected in the fridge for too long. My morning email with this post is a big shove to go tend to my little bacteria babies. I find that I was having to make more and more kefir and it was getting overwhelming. I love your method of keeping only a little tiny bit and either giving away or using up the rest. That feels a lot more doable. And I had heard about a second ferment but had no idea what it was about. I put kefir in our oatmeal once and I must have put too much because no one liked it. I’ll have to try that second ferment and hopefully my family can get on the kefir bandwagon with me. One last thing, I love that you said what milk you bought. “Ultra Pasteurized” gets confusing. Everything seems to be overly pasteurized and raw milk is 10 bucks a gallon plus a 45 minute road trip. It would be great but that’s dedication I don’t h...

Full article: http://www.melskitchencafe.com/lets-talk-all-about-milk-k...

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