If you like yogurt, you have to try this!!!

[7rider]

Well, I don't drink coffee, but why can't it be used in coffee?

Would it curdle??

I don't know about Kefir, as I don't recall that I've ever seen it (or looked for it). But it sounds a bit like the "drinkable yogurts" or yogurt smoothies that are out these days. Is it like that??

[farrellcollie]

I was actually just making a joke about not using it in coffee. I really like plain kefir and use it or yogurt on cereal because I don't like milk on cereal and used to just eat it dry until I discovered yogurt. I suppose you could use kefir in coffee if you wanted - but I think it would taste like sour/curdled milk.

[Mr. Bloom]

I was actually just making a joke about not using it in coffee.

Oops...I guess I've spent way too much time with lawyers this week...I'm taking things way too literal!

But it sounds a bit like the "drinkable yogurts" Is it like that??

Yes, it's very similar in consistency, but has a very different flavor to me. It's not as sweet, but seems more intense. I didn't know there were other flavors until today.

[farrellcollie]

I am a lawyer - I am used to people not getting my jokes.
Perhaps using those little facy things would have helped.

[Mr. Bloom]

I am a lawyer - I am used to people not getting my jokes.
Perhaps using those little facy things would have helped.

If it's any consolation, I laugh every time I receive a bill from my lawyers

[michelem]

Great info on kefir and yogurt:

http://en.wikipedia.org/wiki/Kefir

http://users.chariot.net.au/~dna/kefirpage.html

http://www.thenibble.com/reviews/nut...iotic-food.asp

Make sure your yogurt says it contains LIVE, ACTIVE cultures. If it's been pasteurized, you're out of luck - the good bacteria (probiotics) you're after have been killed off.

[7rider]

Make sure your yogurt says it contains LIVE, ACTIVE cultures. If it's been pasteurized, you're out of luck - the good bacteria (probiotics) you're after have been killed off.

Along that line, and a slight thread drift (I won't call it a hijack)....
Someone mentioned keeping yogurt at room temp. I recall hearing or reading that yogurt - if refridgerated - should be brought up to room temp before eating. I presume that's to "wake up" cold cultures and get the most bene from it. Anyone hear or know the same? Is this the case?