It is claimed that kefir originated in the Caucus region. But exactly
where? Chechnia, Dagestan, Ingushetia, Ossetia?
Matsoni is Georgian yogurt, madzun is Armenian yogurt, but kefir does
not seem too common.
Wal
--- In Kefir_making@yahoogroups.com, "Giacomo" <gia334@y...> wrote:
> Dear everybody,
>
> Concerning the use of aged kefir - as mentioned by Dom a few weeks
> ago - I wish to share my recent experiences.
>
> I have started to regularly drink it along with the fresher kind. I
> have noticed that my body seems to have developed a taste for it,
and
> now the freshly brewed kefir can on occasions taste too "milky" to
> me.
>
> More recently, I have taken to mixing some aged kefir with the
fresh
> stuff, to produce a more balanced drink.
>
> I wonder, such a mixed kefir might be closer to what the Caucasian
> kefir-drinking peasants ended up drinking, if it is true that they
> used leather pouches to store their grains and milk, and drank
> directly from them without previously straining. It might well be
> that they did not necessarily drink up every drop of the kefir in
one
> go, and possibly just topped off their half-empty pouches with
fresh
> milk as needed.
>
> Interestingly, I discovered that this is what my father has started
> doing with the grains I gave him - he keeps them with milk in a
glass
> jar, and pours out the ready made kefir in the quantity he needs,
but
> leaving the rest in the jar, which he then tops off with fresh
milk.
> He does it out of laziness to avoid straining, not for any more
> complex reason.
>
> As Dom says, be well,
>
> Giacomo
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