u/Interesting_Rain9984

So I have tried probably a dozen brands of Kefir over the years, and I tend to prefer the fizzy, 'clean', refreshing kind of kefir, albeit for a long time I was primarily drinking 'full-tasting, fatty, non-fizzy' kefir. I assume they pasteurize both milks before culturing & fermentation, so perhaps it's more about the fat content and the kefir starter they use?