…kefir is kind of dietary cheating, …there are folk stories about some residual alcohol in it.
As to reaction to its shape, some my acquaintances named it “non-sour hard-on” (“некислый стояк”).
Let me introduce home-made Kefir that I managed to ferment from 2,5% pasteurized supermarket milk.
For me kefir is kind of dietary cheating, as it is fatty and contains alive lacto-bacteria and yeasts. So, there are folk stories about residual alcohol in it. As to reaction to its shape, some my acquaintances named it “non-sour hard-on” (“некислый стояк”).
Nice lady from Montenegro taught me the recipe of this Kefir: to warm-up 1 (one) liter of supermarket pasteurized milk to 40 degree Celsius, pour there 1 (one) glass of supermarket kefir, mix it and cover with layers of fabric (or let it stay in oven with slowly decreasing temperature) for 8 hours.
In fact kefir could be fun and beautiful, as well as to be “Champaign of fermented milks”, tasty and good for your health, as well as popular in culinary, including baking Easter cakes.
As tomorrow. the 08th April 2018 is Christian Orthodox Easter; and today by coincidence is the Annunciation (“Благовещенье“), when “птица гнездо не вьет, девица косу не плетет“. So working is considered to be a sin these days, that is why I am sharing something useful, I hope.
