Why? : I think the problem is that keffir takes time to ferment. So you would need a little production line going in order to have enough for each day. Also, it takes time for the culture "grains" to grow.. so you start out only being able to make one batch at a time.
I really should find someone in sydney who is willing to share a grain.
cheers,
z
"So long and thanks for all the fish" - Hitch Hikers Guide To The Galaxy
