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This took less than 48 hours btw.

Red is milk + kombucha Blue is plain milk. I used uht milk. The one with just milk has holes in it, and had a yogurt consistency and smells kind of weird, whereas the red one has is more like thicker milk (could be because of the added liquid) and still smells like milk. It also seems like...

I had actually already made an experiment, with flavored bucha that had undergone second fermentation. After 4 days, the milk turned thick and smelled sour, but I didn't taste it because 4 days was kind of long, so I was a bit scared... Especially since the bucha I used might have not been the...

Thank you for your reply! That's what I was thinking, I don't know if the bacteria and yeasts present in kombucha are able to break down lactose. Some people have really been able to make soy milk kefir with water kefir and soy milk, though. I've fermented soy milk before when I was doing vegan...

That's fine if you don't want to call them milk, but they're still milk substitutes.

Soy milk, coconut milk, other nut milks...

Okay, so, don't worry, I'm not planning on throwing a scoby in some milk because that just sounds like the recipe for a disaster, but I have a question, and I'm wondering if I'm the only one who ever thought of this. I kind of want to try milk kefir, but I don't feel like buying a culture...