Guest guest Posted January 9, 2007 Report Share Posted January 9, 2007 Hi everyone. After lurking for awhile to get the hang of things, I am now happily producing my own kefir (thanks to Keri for the grains) & experimenting to get results I like. Any suggestions as to how to produce a thick, creamy kefir? So far, after straining, my final product is about the consistency of buttermilk. Is this as thick as it gets? Thanks, Melinda Quote Link to comment Share on other sites More sharing options...
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