Sandor Katz, in his book Wild Fermentation, mentions using Kefir culture in GATORADE. Wondering what he and other folks have as favorites for Kefir culture. If I puree the very moist meat of young coconuts and then Kefir it, I find it has the texture and sweet taste of whipped cream. If I Kefir coconut water, I get a bubbly brew. WF is one of my favorite books in the world, not only for the fermenting info, but for the politics and anthropology that inform it, and the whole notion of "culture" it so widely explores. I'm looking forward to his not-so-new newer book, and hope to win it!
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