No these are not the same thing, Jay. Kefir is the "only" culture milk
product that implements the use of "the" unique natural mother-culture
[kefir grains] to culture fresh milk. Mitzone may have been prepared
similar to yogurt, i.e., letting in wild lactic acid microbes to culture
cooked [or raw?] milk, traditionally i.e., would say.
Dom
primateseven wrote:
>Hi all,
>
>Are "matzoni" and kefir the exact same thing, just different
>languages?
>
>Thanks,
>Jay
>
>
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