Event JSON
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"content": "When I first made kefir, I used a cup of store bought kefir to a quart of milk. It worked great, but I did notice each batch got a little weaker. I found that it was good for 3-4 batches before it got too weak. I'm not sure why it works that way. You'd think bacteria will do what bacteria does and multiply equally. Maybe it had more to do with me using milk off the shelf, which has been pasteurized and homogenized?",
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