Re: Kefir

I let my kefir ferment about 24hours, until it is thick with a little whey, and the taste has to be acidic. You will get used on how much grains to use and at which room temp (which is also important in the fermentation process).
Basically the ratio grains/time/temp is the key to have a good kefir. You will have to find the correct one and adapt it to your personnal taste, but it's a matter of trials and errors.
I used to drink raw goat milk kefir, but now I drink soy milk kefir on a daily basis,and it is also very tasty.
The worst I tried were rice milk kefir and mare milk kefir.
Even with UHT goat milk it's very good.

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