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Cooking & Baking

Warpy

(113,707 posts)

3. I vastly preferred making kefir

Reply to Major Nikon (Original post)

Thu May 5, 2022, 02:00 PM

May 2022

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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Yogurt making basics [View all] Major Nikon May 2022 OP

We make keifer. cilla4progress May 2022 #1

It's definitely easier Major Nikon May 2022 #5

Seems more work than my plan of leaving a milk carton out and seeing what develops. n/t PoliticAverse May 2022 #2

That's actually pretty close to how it's been done for thousands of years Major Nikon May 2022 #6

I vastly preferred making kefir Warpy May 2022 #3

Been making 2 gallons/wk for six years now using every method from heating pad/cooler and boiling hlthe2b May 2022 #4

The other benefit beyond the obvious cost savings is customization Major Nikon May 2022 #7

I used to make yogurt on the stovetop... hippywife May 2022 #8