Fruit Infused Water Kefir – Issue 257 Feb/Mar 2020

For the past few years I have been making milk kefir on a daily basis. This jar of healthily bloom- ing, ever-expanding milky white clusters is well travelled. We have taken it away on holiday with us, toured the outback, and carefully kept our ‘pet’ thriving in the cara- van when camping. The original starter was obtained from my friend Rosemary in 2016. She had been praising the health benefits of this probiotic to me for years and I was itching to get my hands on some starter, but as Rosemary lives in Victoria and we are in Tassie, the opportunities were few. I had tried the powdered form of milk kefir, but it died in no time.