Replied By Lardiver (Abbotsford, Bc) on 11/11/2014
Good news. I made my yogurt with about 1/4 kefir milk added to the yogurt mix before going into the yogurt maker. 20 hours latter the yogurt was thickened and I had yogurt that was 400 to 800 times more probiotic bacteria than plain yogurt, plus about 10 times the bacteria strains. The yogurt is vinegary tasting so next time I will us 1/2 the kefir milk. So this means that for those who don't like the taste of kefir can eat yogurt and get all there probiotics since yogurt is easy to make. Next I have plans to make kefir cream cheese and kefir ice yogurt.Replied By Gert (Tenn) on 04/07/2017
I like the thought of using kefir milk to make yogurt. My homemade kefir, even after a second ferment, is just not a taste I like. Also, my dh doesn't like the 'mess' it makes with it fermenting, straining, etc. I like homemade yogurt and, if this is really a good idea, then I'll make a batch of kefir milk, use it to make yogurt and then just keep using my yogurt to keep it going. I don't know if there is any science showing that the kefir bacteria/yeast/etc can grow in the yogurt process thereby making the yogurt more healthy. I like kefir because it can repopulate the gut and yogurt cannot. Can anyone give me a reason not to do this? If you have done it, can you tell any difference between regular yogurt and kefir yogurt? I use yogurt like sour cream on my oatmeal in the morning, wierd but a taste I like.