I have been using Kefir grains added to milk for sometime. My understanding is that the family of grains has been around for over 800 years beginning in Georgia, Soviet Union. Does anyone know if any new strains of this lactobacilis have been newly created? Thanks.
:::Stands Back and looks at screen aimlessly:::
What did u just say?
Um, I think it probably has something to do with making yogurt–“lactobacillus”? But what “kefir grains” are, I dunno.
Insider, can’t you find anything on the Web covering this? Try a Google search.