I'm sure this has probably been discussed elsewhere, either on this thread or another one, but I want some advice on kefir making...
The GAPS book recommends making it much like yoghurt:
1) bringing milk close to the boil
2) adding the culture once the milk is cooled
3) fermenting for 24 hours at 38-41 degrees centigrade - I think that's about 105 Fahrenheit - (in a yoghurt maker).
But I have also heard that you don't need to heat the milk first, and that you can leave the kefir at room temperature to ferment.
Is this really the case? Those of you making your own kefir, do you have any tips or advice?
