Do you make the kefir yourself?
I believe fermented stuff is good for digestion, and therefore having it early in the day is good. I have to admit that I eat my sauerkraut immediately after my breakfast, as otherwise, it makes my coffee taste funny. 😃
@fitheach nah, too lazy, get it from the shop :D
One of the reasons I make fermented stuff is the live bacteria which you (usually) don't get with shop bought products.
@fitheach in the past I have been very tempted to make ginger beer. Maybe one day.
When you say ginger beer, would that be alcoholic?
If this Brexit business ends in a complete disaster I'll be making my own whisky. That isn't an idle threat.😃
@fitheach it sure would. I even had a ginger beer plant (not even a plant, just a snotty blob of stuff) but never got around to using it.
I always think of ginger beer as something "drivers" have when the passengers are drinking real beer.
Sounds interesting, you should do it.
#TIL, not a plant.
The true Ginger Beer Plant dates back to around the 1700's and is not actually a plant at all, instead it is a living organism, best described by a man called Harry Marshall Ward as being "a composite organism consisting of a fungus, the yeast Saccharomyces florentinus (formerly Saccharomyces pyriformis) and the bacterium Lactobacillus hilgardii (formerly Brevibacterium vermiforme)".
Probably. My OH makes yoghurt on a rolling basis; once she has finished eating one batch, the next batch is ready. She uses a culture that she gets from Bulgaria (thermophilic). Bulgaria seems to be the home of yoghurt cultures. It comes in powdered form. Once the first batch of yoghurt is made, you can then use some of it to inoculate the milk for the second batch, and so on. This only seems to work for about 4x, then you need new culture.
Stream of inane drivel.
Some legacy microblogging.
Carrying bags of sand and what have you.