I make kefir from raw milk and I have extra kefir grains.Does anyone here ferment their milk and drink kefir? I'm interested in getting a sample or some kefir cultures to try. It was mentioned to me tonight by the lady we get our raw milk from. Apparently, the pre-digestion by the bacteria makes it a lot more tolerant for people who have sensitivities. I'm thinking about trying it, but don't particularly want to spend $25 for her to hate it.
I have had some from Sprouts and rather enjoyed it. It was a nice, thick consistency, or a running yogurt. If I add a touch of homemade flavoring, I think she'd devour it.
Thanks in advance...
