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Product Review (submitted on May 7, 2014):
Really grooving on my kefir grains. Been using about a month. Make a quart at a time. Our kitchen is pretty warm so it matures pretty well. At first I would leave it in for 3-4 days to get maximum fermentation. Not a good idea because it probably stresses the grains without having fresh milk for so long. So now doing every 24 hours, but allowing the kefir to go through a second maturation.
When I drink this stuff it makes me feel good.
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