Tue, Jan-31-17, 11:53
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Senior Member
Posts: 1,056
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Plan: My own
Stats: 186/155/150
BF:
Progress: 86%
Location: SW PNW
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Quote:
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Typically, with commercial varieties, they would be subjected to pasteurisation after preparation to ensure their safety and extend their shelf life, which can kill off the bacteria, whereas that wouldn't be the case for the homemade varieties," says Dr Cotter
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"Which can kill off ..." LOL
Isn't that the whole point of pasteurization?
Unfortunately, I don't particularly like kefir. But I do make various fermented vegetables. The problem is remembering to eat them. |