It took about a month for my kefir to get to the awesomely creamy stage. It was real yeasty and... weird at first. Now it's the bomb.

I'm off it today as I'm testing whether powdered swerve might be having some digestive effect on me. Might just be me drinking a boatload of it in sweet tea lately. :-)

But normally I keep my kefir in the fridge in a big mason jar with a pop-up lid (this thing) and I just take 3-4 quick swallows throughout the day. Easy, clean, and I don't need to have tons of separate jars and/or do a messy pour job every time I want some.

PJ