Re: How do you make kefir?
If it tastes really gross I wouldn't use it at all but as you follow Lisa's suggestion about running several batches through to get to where it's more palatable, you might consider using it in baking once it's strong but not gross. If I leave a batch a little long and it's tarter than we like, I use it in place of buttermilk or milk in baked goods. I use it so much I don't even buy baking powder anymore. I just use baking soda in conjunction with kefir.
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