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Old 03-20-2011, 11:42 PM   #21
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My cultures are suppose to hydrate for 5 to 7 days, but they are already really reacting with milk! I strained them into a quart container and am letting them work on a quart of milk. The cup of kefir strained tastes very much like buttermilk. I've added a small spoonful of maple syrup and plan to have it with lunch tomorrow.

One day, the barely-hydrated kefir grains turned the milk into curds and whey before I even got home. Active! I see no sign of them growing though.
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Old 03-22-2011, 09:01 PM   #22
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I completed my first quart of kefir today. It tastes much like cultured buttermilk and has about the same texture/consistency. For my first cup, I simply mixed it with a spoon of maple syrup. Tasty. I hope to hear of other ways to use it. With the probiotic benefit, I want it to be used around here!
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Old 03-23-2011, 12:12 AM   #23
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Quote:
Originally Posted by Kathleen View Post
I completed my first quart of kefir today. It tastes much like cultured buttermilk and has about the same texture/consistency. For my first cup, I simply mixed it with a spoon of maple syrup. Tasty. I hope to hear of other ways to use it. With the probiotic benefit, I want it to be used around here!
It also has a small amount of alcohol. Wikipedia has an interesting article about it: Kefir - Wikipedia, the free encyclopedia
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Old 03-23-2011, 01:47 PM   #24
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i bought this awhile ago- i would purchase again
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Old 03-27-2011, 08:10 PM   #25
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It also has a small amount of alcohol. Wikipedia has an interesting article about it: Kefir - Wikipedia, the free encyclopedia

A girl who lives locally has water kefir. I may give it a try as well.
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