Join Date: Nov 2002
Location: Central Coast, California
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 1 Post(s)
kefir is actually just very thin yogurt. If you make your own yogurt at home and use just milk and culture, it comes out pretty thin. I just looked in my Whole Foods Encyclopedia Book and it says that you can get kefir culture at health food stores.
Here are instructions from Rodales natural foods cookbook. It is made like yogurt, heat milk and then cool to comfortable warm temp. Add culture (or yogurt or kefir with live cultures), and incubate in warm place for 12 to 24 hours).
Most storebough kefirs are heavily sweetened, I've found.
Cathe Olson, author The Vegetarian Mother's Cookbook, Simply Natural Baby Food, and LIck It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love.