From what I understand, I can purchase kefir at my local healthfood store. I read that I add a packet of it to my soured raw milk and let the milk sit on the counter overnight? Is that how it works? And then do I refrigerate it again? Also, how much kefir do I use per milk? And after I've left the milk overnight, how do I use the milk? What does it taste like/what foods are best to use with it? I have a chronic mild yeast infection in my right breast that comes and goes (I've been nursing 6 months), and I've just now started purchasing raw milk. I read that using kefir in the milk might help (that the milk will have a lot of probiotics). Thanks for any tips!
post #1 of 2
7/21/05 at 11:18am