I keep seeing people say that they use about a tablespoon of grains to a
cup of milk.
I use about a TEASPOON of grains in nearly a QUART of milk and get the
thickest, creamiest, mildest kefir in 24 hours with very little
separation. I use organic whole milk when I can, but most of the time
just use plain old Publix whole milk. Works like a charm.
Diane K., our friend Margaret Ann says that adding an 8 ounce container
of whole fat plain yogurt to the kefir ice cream mix makes it incredibly
smooth and creamy. She has developed quite a following for her fresh
mango ice cream. She buys them really ripe and soft and whizzes them in
the blender with the kefir, xylitol and yogurt and plops it in the
wonderful Midas ice cream maker. I haven't had it yet, but everyone says
it is to die for.
These grains I have came from you originally and grew into the Ompus
Bloat that was nearly as big as the palm of my hand. I've shared grains
many a time since I first got mine. Didn't you say the grains you sent
me originally came from Wren? They are definitely the gift that keeps on
giving!!!
Donna (yyvs)
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