Milk Kefir: 3 (Fermenting)

The book gives a lot of good basic and sound information to start you on your probiotic discovery journey. I recommend it to all interested parties.

Very interesting. Good recipes, useful information. Recommend it

Very informative little book about kefir grains and milk.

Facile à lire. Bien fait du yogurt.

This is a great book for anyone starting to make kefir. The information is very basic and well explained. There are also a number of recipes for smoothies, shakes, etc using kefir. The author also covers what is known a "second ferment" and while I've not yet had good success with it, I will keep trying for that, as I think the fizzy product would be even more delicious than regular kefir, which also is a 'little fizzy', but not to the level of calling it a soda-type fizz. Our favorite use for kefir is making a smoothie with frozen peaches or strawberries, kefir, and a little stevia or agave for sweetness. This is a common evening dessert or pre-bedtime treat at our house. I also use kefir as a substitute for buttermilk when baking.

This is a most informative book on Kefir. I thought it would be useful to add this fermented dairy to my diet for various reasons but was a little concerned it might be too much of a faff (or that I'd inadvertently kill the grains!). This book was very informative and reassuring, with a lot of information on making kefir cheese, second fermentation, the various things you can do to use up your kefir ... and how to slow it down and store it. Recommended for those starting out with kefir, as well as for those who've been using it for a while.