Re: Question for experienced kefir makers.

I dont know exactly how to describe it but i just dont feel good, im not nauseous or anything, plus it makes me more gassy. They say there are advantages to both letting it ferment longer and not as long, the advantages of fermenting it longer is that there is more folic acid in it but i just feel better when its not fermented as long. As far as a reaction to regular raw milk i get a big reaction, i get really depressed, i even get this way with raw goats milk.


>>>It's really difficult for me to get raw milk but if it makes that much difference I will drive the extra miles!<<<

i would try both ways and see if you can tell a difference, i dont know if its just the milk around here but it seems like every time i buy store bought milk it does that. The farmer that i buy from lives a long ways too, so i buy 12 to 14 gallons at a time and freeze it in glass jars, but if you do this make sure you dont fill them to the top cause they will break.

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