Kefir questions - Page 2

[TigerTail]

(it's getting pkg'd up right now, xena, but i just sprained my foot & need to get someone to take it to the p.o.!)

store kefir & homemade kefir are two different animals (literally.) don't go into your first homemade batch craving the store kefir (which is thick & yogurty) or you will have a rude shock! it takes a little practice leaving it out just *so*, to where it tastes the way you want it. just be ballsy; no kefir is going to 'go bad', even if it tastes funky. no one dies from strong kefir. all acetobacters are is vinegar bacteria (and i have never seen that develop in my strongest batch.)

have fun, suse

[xenabyte]

eek! Rubs your ankle for you and gives you a big

Take it easy! Put an ice pack on that! and soak it in a bit of epsom salt water...it'll help any swelling!

I hope it's not a bad sprain, I know you are making apple butter by the bucket full, it sounds like! (Wish I had some apple butter...no, not a hint, hehe..I just love apple butter)!

And whoo hooo! on the Kefir grains. I been reading about it, so I'll be a good 'Kefir mommy' to the little ones when they get here.