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@zarn Sometime ago I wrote this:
There is an easy workaround for kefir that I use: Buy organic whole milk (for example from aldi, netto or whatever) + one pack of a well tasting industrial kefir (probably Kalinka Kefir from Mueller). In your carton there is a little bit of space on top of the milk - fill that space with the kefir that you bought. Store the milk carton for two days at room temperature and you'll have a full litre of organic, well tasting kefir. Refrigerate the kefir after the two days of growing. You can then use your self made kefir for making the next kefir.
I use kefir for my muesli and produce about 3-4 litres per week, usually 2 litres at a time.