― deej.. (deej..), Wednesday, 1 February 2006 23:26 (twenty years ago)
― nein Socken (nein Socken), Wednesday, 1 February 2006 23:29 (twenty years ago)
― Thomas Tallis (Tommy), Wednesday, 1 February 2006 23:40 (twenty years ago)
― Beth Parker (Beth Parker), Thursday, 2 February 2006 00:03 (twenty years ago)
― Jena (JenaP), Thursday, 2 February 2006 02:23 (twenty years ago)
― Mitya (mitya), Thursday, 2 February 2006 03:21 (twenty years ago)
― fields of salmon (fieldsofsalmon), Thursday, 2 February 2006 06:09 (twenty years ago)
It's been widespread in parts of the West (eg Norway) for decades.
― The Vintner's Lipogram (OleM), Thursday, 2 February 2006 08:47 (twenty years ago)
― nickn (nickn), Thursday, 2 February 2006 08:52 (twenty years ago)
― deej.. (deej..), Tuesday, 28 February 2006 19:27 (twenty years ago)
― AaronK (AaronK), Tuesday, 28 February 2006 20:05 (twenty years ago)
http://www.yoplait.ca/yop/images/i_produit_02.jpg
― Sean Carruthers (SeanC), Tuesday, 28 February 2006 20:13 (twenty years ago)
― Ned Raggett (Ned), Tuesday, 28 February 2006 20:16 (twenty years ago)
i was otm in this thread
― deej, Sunday, 27 July 2008 21:39 (eighteen years ago)
I want to try some!! I've been thinking about making strawberry my first...what's a good flavor??? Vanilla is an obvious one...but any others in particular?
― Aja, Sunday, 27 July 2008 22:03 (eighteen years ago)
I knew a dude from Azerbaijan who drank Kefir with what I think was sea salt and possibly parsley flakes, or some other green parsley-looking flakes sprinkled into the glass of kefir. He would then top it off with some water, then mix with a spoon vigourously. I asked him what the green flakes were, but he did not know the english word from them, just saying it was 'some spices'.
What are people from the eastern block mixing with their kefir?
― Chelvis, Friday, 16 January 2009 10:23 (seventeen years ago)
does anyone know how long this shit stays alive in the fridge?
― Andy the Grasshopper, Wednesday, 8 July 2026 20:16 (one month ago)
a month-ish? i’ve had it go bad on me
― donna rouge, Thursday, 9 July 2026 01:55 (one month ago)
love kefir
― shaking babies (map), Thursday, 9 July 2026 02:02 (one month ago)
a yogurt sugar bomb i can house straight from the bottle? yes please. hitting that same sweet-sour-creamy high as the mango lassi. i'd rather have this as dessert over a milkshake. probably marginally better for me too.
― shaking babies (map), Thursday, 9 July 2026 02:06 (one month ago)
A client of ours that sells kefir pronounces it "KEE-fuh" in all their promotional work. What's going on there?
― rameau in the main room (dog latin), Thursday, 9 July 2026 12:56 (one month ago)
I was making it in my fridge last year but ended up with so much of it I ended up giving my grains away when I went on holiday. Fun while it lasted!
― rameau in the main room (dog latin), Thursday, 9 July 2026 12:58 (one month ago)
I guess I'm wondering if the beneficial microbes start to die off, even if the beverage has not gone bad
Also: what's up with hard kombucha? A friend was drinking a can that was like 6% ABV - surely that would kill off anything healthy in there?
― Andy the Grasshopper, Thursday, 9 July 2026 17:05 (one month ago)
Is Kefir and Ayran the same thing?
― xyzzzz__, Thursday, 9 July 2026 17:27 (one month ago)
the alcohol would be used as food by the bacteria xpost
― get bento (outdoor_miner), Thursday, 9 July 2026 17:50 (one month ago)
but I don't think that's how it works.. people started drinking beer for breakfast because water wasn't safe, even a low amount of alcohol effectively sterilizes it
― Andy the Grasshopper, Thursday, 9 July 2026 17:56 (one month ago)