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So, anyone make it?how do I do it? I am just advancing beyond kefir
 

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You can make cultured buttermilk, which is what I think you're wanting since you refer to kefir, by adding buttermilk culture to milk and letting it ferment at room temp. Pretty much just like you make the kefir, it's just a different culture.

Or, you can make "butter"milk via the butter making process. It's the by-product of butter.
 
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