KEFFIR
This is how I make my keffir – my ratio of keffir grains to milk is high, as I like my keffir to be thick and I use it like yoghurt. I leave it for 2 – 3 days, and I then have lovely thick yoghurt like keffir. I use it for anything I would use yoghurt for, however if you heat it you will lose all the beneficial good bacteria.
You need to use non metal utensils and I use full fat organic milk.
