M;40593 wrote: Would it be OK to use regular cow’s milk when making milk kefir, or must it be only organic cow’s milk? I ask because going through a few liters of organic milk every week is going to get pretty expensive, and it’s also hard to find where I’m living. The nearest store that stocks it is a bus/subway ride away. Would appreciate any thoughts.
I use regular cow’s milk, but buy a brand called DairyPure (no hormones/antibiotics). I started the process with organic, but kefirlady recommended not using the ultra-pasteurized kind which all organic milks in my local market seemed to have on the label.