Quote:
Originally Posted by wodin
I love kefir, and tried making it a few months ago. A friend from another forum sent me some kefir grains and I used them to destroy a couple of gallons of milk before giving up. Now I just pick a couple of quarts whenever my favorite supermarket happens to have it in stock. Unfortunately that's been pretty infrequent lately.
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Any idea what went wrong? Too hot? Too cold? Not enough fat? I read that some fat is necessary and that it was harder to grow in non-fat or powered varieties. Of course many people rec non homogenized milk. There's a brand here of non-homogenized milk, but I only buy it on sale and it rarely goes on sale.