I like the kefir a LOT. I had been warned that it was much sourer than commercial kefir, but I like it better.
I am trying something new tonight: I saved a couple of days worth of kefir in the fridge, and have now cut up a big juicy organic meyer lemon and put it in the kefir, set out to go through a secondary ferment. I read that this makes a milder, flavored drink and I thought, that sounds interesting!
Meanwhile my hardworking grains are busy fermenting more kefir. They are like a weird little pet: every night I drain off the kefir, and feed them new milk. They do their thing and the next night, more kefir!
