Peter:
>Tom: I enjoyed your fermented food article. You wrote that yogurt,
>unlike other fermented foods, is balancing. Would that not be the case
>even more for raw kefir?

Tom:
Very possible; kefir is very much like yoghurt. The only difference is that
the kefir culture is more diverse than the yogurt cultures. I have no direct
experience with kefir, so did not mention it in the article.

One note on kefir: the culture does include a bit of yeast, so kefir can
contain very small amounts of alcohol. In Siberia, they make kefir from mare
(horse) milk, and distill it into a potent liquor! I don't think I want to try
liquor made from kefir, but plain kefir might be very beneficial.

Regards,
Tom Billings
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