I am using my first ever batch to make cheese vs. drink after doing a 3 day ferment that gave me VERY firm curds. I've saved starter to share with friends...thanks Pat for my starter! I am psyched by the flavor and texture and ESPECIALLY the incredible number of beneficial microbes vs. the 12 in my usual bacterial starter! Special thanks to Dianne for turning me on to the concept. Phukinay! John
http://www.culturesforhealth.com/milk-kefir-grains-composition-bacteria-yeast
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