Guest guest Posted August 19, 2007 Report Share Posted August 19, 2007 Greetings, I have noticed from reading numerous articles that the biotic contents of kombucha and kefir cultures are very similar (both being symbiotic cultures of similar or same organisms). I therefore decided to do an experiment thusly: I placed several small cut-up pieces (about a teaspoon in quantity) of kombucha culture in a cup of fresh, cold, whole milk in a small jar, on which I loosly placed the lid. After leaving it for 24 hours, it became quite thick, the curd separating from the whey, and had an acidic but pleasant flavor, similar to buttermilk. I then removed about 1/4 cup of the curds (without the kombucha culture pieces) and added it to a quart jar of fresh, cold whole milk. After 12 hours it was quite thick, and tasted very much like kefir I have cultured in the past. It is a VERY nice drink! The temperature where I kept it is a fairly constant 78 degrees F. Has anyone else tried this experiment? Comments? -Joe- Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.