Kefir - For Making Your Own Yogurt
“Yes please!” I said when a friend asked if I’d like a fresh, daily supply of yoghurt. She took a jar covered in cheesecloth out of her kitchen cupboard, and dipped a fork into the contents: creamy, thick yoghurt. She fished around with the fork and lifted out a cauliflowerish lump: kefir. “All it takes is a piece of this in half a jar of milk, at room temperature, overnight in a dark place. And you have a fresh, probiotic culture every day. It keeps on going,” she said.
Kefir ‘grains’ a more here http://logicalscience.com/2018/02/kefir-for-making-your-own-yogurt/
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