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This is a bottle of the kefir that I just produced using this method. I had to try this because I love kefir, and I just started processing Kombucha around Christmas. The taste is exactly the same as my first homemade generation with regular kefir grains. But I had a problem with separating the grains from the curd once I finished, so this works out better. Especially since my kombucha makes monster sized mothers from my SCOBY. Thanks for sharing your information.