Hi all,
I have been enjoying Dom's kefir grains for a while, and experimenting with
the surplus grains as they grow. I noticed soon that his grains taste very
different to those I was accustomed to in Spain during my childhood. The
grains we had in spain (I should say grain, there was only one) were very
large (orange size) and didn't divide on their own. One had to split
sections which eventually became new grains.
The taste was also very different. Milder, tangy, and more like yoghurt,
whereas Dom's small grains make much more kefir (I use a much smaller
grain-milk ratio), faster, and this has a cheesy sort of taste that was
absent in kefir I had tried before.
Any thoughts?
Anyone is Australia with milder kefir grains?
Cheers!
Miguel de Salas
School of Plant Science
University of Tasmania
GPO Box 252-55
Hobart
TAS 7001
ph: (03) 62262624
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