Anyone ever made this? I thought kefir was more of a beverage made from a very specific culture, but I came across a recipe that uses Champagne yeast. I also found a milk wine recipe that uses the Champagne yeast and Lactaid (to break the milk sugar down into fermentable sugars). ![Big Grin :D :D](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
Just curious how it comes out and what it tastes like.
Just curious how it comes out and what it tastes like.