From: Miss Jandolin Marks
My first experience with kefir came from the commercial brands.Then I saw an
ad from a man named Jungreis,who was selling grains for 15 dollars.I sent
for it,and got a teeny amount of grains.I used fresh raw cows milk from a
dairy,and brewed it in the hot florida heat.I saved several batches in baby
food jars and was so overrun with grains,and couldn't give it away.
I liked the tart kefir best,and used whole milk.soy milk wont work.I had
effervescent Kefir,like buttermilk,really,which I also love ice cold.I cant
drink regular milk,it leaves slime in my mouth.Kefir does not.I had winter
come,and didnt know I could freeze grains,so let it go. Then I ordered the
starter from a goat supply company, Hoegger,I think.I made more kefir.I got
my latest batch from a religious shrine in Crestone.Colorado,and it is
super.The grains are huge.Whitish and rubbery.I am keeping the stuff going
and making batches.I find myself wondering whether we can drink too much
kefir,to get too much of GOOD THING?
I ALSO LIKE TO ADD PEACHES TO KEFIR IN A BLENDER.
I hope I have said enough to spark your interest in this
wonderfood. thank you
Miss Jandolin Marks, aged 55