Can I use the store bought kefir, add to milk and hope to get a new copy w/ the same bacteria?
Why would I need the grains? which are best (russian / ukrainian copy)?
What is the process of making and what do I need?
Hey. Repeatedly tried to make kefir injecting store into it. It always happens in different ways, when it turns out and when it doesn’t, it all depends on the manufacturer. It is easier to buy a leaven, and the method always works with it from the banks. If you have any questions, welcome to private messages. Good luck …
Let’s move this over to Cafe Society.
Colibri
General Questions Moderator
According to the Internet, it’s a hit or miss proposition. It sounds like the key factor is freshness and low pasteurization. But, minus the grains, you’ll probably end up having a failure every few goes and need to buy a new bottle of commercial kefir: