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Re: How To Make Traditional Kefir
 
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Published: 11 years ago
 
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Re: How To Make Traditional Kefir


Marci,

How do you keep up with the kombucha babies? I have about a 3 inch thick mother/babies that I change every 6 months or so and it refuses to die. It doesn't taste good, but I can't throw it away. I separate a baby now and then to try another brew but it never tastes good. It always has a medicine taste. I put a baby in a jar of apple juice in the frig too to see what would happen and just keep putting juice on it and drinking the juice. It has a little fizz to it and I  like to think there's so good coming out of it.

I've dried a bunch of water and milk kefir, but I didn't try reconstituting any yet. I have just enough now and that's why I wash it and just keep the good stuff that I enjoy drinking. The milk kefir's thick enough to eat with a spoon, like yogurt. 

It's really a lot of fun for me or I wouldn't do it. 

Have you tried drying the kefir yet?  What do you do with all the kombucha scobies/babies? 

Gina

 

 
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