Guest guest Posted December 30, 2009 Report Share Posted December 30, 2009 I have been making kefir for a couple of months now in the US. My mom is in Estonia and has also been making kefir. I came to visit her for the holidays and discovered that her kefir tastes very different than mine, and has a different texture (the kefir she makes has a taste that reminds me of a vitamin C tablet, it is thicker and not as fizzy as mine, with the same fermenting time). She said that the friend that she got her grains from said that it is a Tibetan " milk mushroom " ... I know that the kefir grains are also sometimes referred to as a mushroom, but the Tibetan thing throws me off. Any ideas? Is ti something different that she is fermenting? Just different bacteria strains? Diffrent milk? ~Kai Quote Link to comment Share on other sites More sharing options...
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