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Kéfir casero vs Kéfir comercial, la MAYORÍA de las veces será más seguro el comercial, por control de procesos, no trae químicos peligrosos ni nada de eso, son creencias que satanizan a la industria. Pero, eso no significa que tú en casa no puedas elaborar bien los tuyos, y que sea de buena calidad, aunque… ya saben cómo soy de desconfiado jeje. Están en su libertad de tragarse lo que quieran y ser felices, yo sigo comprando el mío aunque tal vez cambie de marca por ese error horrible que tiene
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TikToksoynicosastre
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Here’s how to make Korean Multigrain Rice on steroids. This multigrain rice is 1 part rice to 7 parts grains and beans. Almost 90% of this mix isn’t rice but is still very satisfying. This recipe didn’t make it into our cookbook, UMMA, because it calls for a lot of ingredients, but they’re actually easy to find and affordable. It’s a dish Koreans learned to make during times of white rice shortages, stretching rice with other grains and beans. The full historical story is in our book, written wi
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