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zinniabooklover said:
Oh, you've just made me think. Maybe this thing is similar to kefir. I didn't understand what @Agonum was talking about but now I'm sort of getting it. Kefir is not commonly used in the UK, though. It's still very niche and you wouldn't use it on cereal. On muesli, maybe on porridge but not cereal.
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I love kefir 😍 but I don't mix it with anything except sugar))))
 
zinniabooklover said:
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🤔🤔🤔🤔 We may have a different kefir. It's very different from yogurt, it has a strong fermented milk flavor, it's liquid, and it's drinkable.
Kefir is also a fermented milk product, but its origin is unique in its own way. Kefir is the result of two types of fermentation at once - fermentation and alcoholic fermentation. Lactobacillus bacteria are responsible for the former, while the latter is the so-called "kefir grain" - special fungal cultures that resemble boiled rice in appearance.
 
hope said:
🤔🤔🤔🤔 We may have a different kefir. It's very different from yogurt, it has a strong fermented milk flavor, it's liquid, and it's drinkable.
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We seem to have two types in the UK. One is slightly thinner and drinkable. The other is ever so slightly thicker but still a lot thinner than most types of yoghurt. It has a sharp, tangy flavour. Very different to yoghurt, even the plain type (which is the only type I eat). Obviously it doesn't originate in the UK. Offhand, I can't remember where it came from.

hope said:
Kefir is also a fermented milk product, but its origin is unique in its own way. Kefir is the result of two types of fermentation at once - fermentation and alcoholic fermentation. Lactobacillus bacteria are responsible for the former, while the latter is the so-called "kefir grain" - special fungal cultures that resemble boiled rice in appearance.
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This is why I love it. It's not easy to make at home, though. Bc of needing the bacteria. I just buy it.

Actually, yoghurt is not that easy to make at home, either, imo. Mine always comes out too drippy. I just buy it. :D
 
zinniabooklover said:
Oh, you've just made me think. Maybe this thing is similar to kefir. I didn't understand what @Agonum was talking about but now I'm sort of getting it. Kefir is not commonly used in the UK, though. It's still very niche and you wouldn't use it on cereal. On muesli, maybe on porridge but not cereal.
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Kefir is quite similar, I’d say!
 
hope said:
🤔🤔🤔🤔 We may have a different kefir. It's very different from yogurt, it has a strong fermented milk flavor, it's liquid, and it's drinkable.
Kefir is also a fermented milk product, but its origin is unique in its own way. Kefir is the result of two types of fermentation at once - fermentation and alcoholic fermentation. Lactobacillus bacteria are responsible for the former, while the latter is the so-called "kefir grain" - special fungal cultures that resemble boiled rice in appearance.
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We have Russian architecture on ours!

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“Din ryska filkultur”!
 
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Fjällfil you must try sometime if you can! It’s got a magical taste, very ‘syrlig’ (“acidic”?).
 
Examples of English phrases loaned from Chinese merchants interacting with British sailors include “chop chop,” “long time no see,” “no pain no gain,” “no can do,” and “look see.”
 
Come to think of it, the process of falling asleep isn’t too nice, either.
 
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