Member
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Join Date: Aug 2006
Posts: 261
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Member
Join Date: Aug 2006
Posts: 261
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Kim, the coconut milk just needs to ferment a nice long time to get that wonderful sourness. It goes slower than regular milk.
I just sat down with google one day and searched for kefir grains and found a list of people willing to share or sell theirs. I found a lady that would sell hers for about 15.00 postage included.
Now I've got enough I can send some to my sister-in-law! I also dried some of mine as backup copies, in case I should ruin some.
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