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Last Updated January 7, 2015 by .

Reply To: Kefir

home › The Candida Forum › Candida Questions › Kefir › Reply To: Kefir

October 23, 2011 at 5:59 am #66251

Katy Gillett
Member
Topics: 47
Replies: 137

So far I’ve left it fermenting for 20 hours.. the label says 18-24 hours. At the moment its runny and lumpy and the label says it should be ‘pourable but not thick with a distinctive sour fragrance’. it certainly does have a sour fragrance about it!

So what is the consistency meant to be like in more real terms Able? Does mine sound about right?

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