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Response to Major Nikon (Original post)

Thu May 5, 2022, 02:00 PM

3. I vastly preferred making kefir

Milk in glass bottles, introduce culture, leave milk on counter for at least 18 hours, covered tightly. Open, taste, mix in flavorings in the individual servings (I always had macerated strawberry in the freezer, ready to thaw and go), and drink.

Kefir was petty forgiving stuff. As long as everything was clean, it worked just fine. It's tart, a little fizzy, and went well with strawberries, blueberries, raspberries, and vanilla.

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