Originally Posted by cristeen
I finally bit the bullet last night when I saw that WF just started carrying goat kefir from a local farm. It is pasteurized (not homogenized) before fermentation, but it is organic and local. It tastes an awful lot like yogurt, although the list of cultures is much longer than yogurt. It doesn't have any additives in it, since I got the plain.
So how different would homemade kefir be from this? The last time I had kefir was almost 20 years ago, in Russia, and kefir there is very different.