Re: Kefir vs Cultured yougurt

I am from the balkan region in Europe and cultured yougurt is a way of life. You eat it in many salads, drink it, scopp it by the gallon as a side dish with many baked goods, etc. So maybe I am familiar with the process and that is why I think it is much easier to make then kefir.

My consern with Kefir is:
1. Where do find a good quality kefir grains
2. Maintaining the kefir on a daily basis

Do you have to replenish the milk on a daily basis (feed the kefir)? What type of a milk do you use? Organic, Cow, goat. What type of milk is homoganized, and why is that beneficial?

Do you guys drink kefir on a daily basis? Is there Sugar content in the kefir?

I have also read that the bacteria in the kefir is lot more succeptible to colonize in your intenstinal wall then the yougurt one. However, I had some Newman's organic yougurt and that one claims to have 6 live bacteria.

Will it help in building bacteria in the yougurt fermentation process if I powder some acidophilus from the pills I have?
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