Post Number: 47
|Posted on Thursday, April 26, 2012 - 07:10 am: ||
I've decided I want to make kefir, to aid my digestive and candida issues.
I'm trying to work out how to make it.
According to instructions here:
I just mix my milk of choice with the starter (is the starter a grain? How is kefir ancient then?). And then let it ferment at 72-75F. This temperature is around room temperature isn't it? How do I ensure it is at this temp? Do I need to use an oven n thermometer to be sure?
After a day or so this makes a thick-ish liquid which you then refrigerate, and THEN you take the kefir from this somehow. What happens then?
I remember you saying you make this Rise - any suggestions?
|Kidney Tx 1989 (aged 10) |
Approaching 23 years post Tx
Cyclosporin + BP tabs first 19 years; now MMF + Pred.
(but I'm not defined by the above!!)
Reader / thinker / researcher / web designer