Guest guest Posted October 31, 2005 Report Share Posted October 31, 2005 I wanted some advice. I like kefir and have been making it from pastured raw milk. When this is not available, which will probably be for a few months this winter, do you think I should make kefir from gallons of pasturized homegenized Organic Valley milk? Its not ultrapasturized, at least it says its not. I can live without kefir, and still would have raw cheese, but do you think it would be better just to not drink kefir, or drink kefir made from the milk mentioned above? I'm a little wary of homegenized milk though. I also drink kombucha and eat plenty of lacto-fermented foods so take that into consideration as well. Quote Link to comment Share on other sites More sharing options...
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