Herbidacious wrote:The stuff I had was a bit fizzy!
PatsyMFagan wrote:It is so easy ... I drink the previous day's ferment while I am prepping the next one: Strain the ferment, put the grains back into the jar/jug you are using, pour on the required amount of milk (1 tablespoon of grains to about 300 ml of milk), cover with muslin to enable gases to escape and leave somewhere out of sunlight at room temperature, no heating of milk as you do for yogurt, no special equipment
PatsyMFagan wrote:As far as 'room temperature' do you mean yours is too warm or too cool ? It can be fermented in the fridge if the room is too warm, but this does mean it takes a couple of days instead of 24 hours .. If it is too warm it will over ferment, but probably OK after 12 hours. It's very much suck it and see ... and make it to your own taste.
PatsyMFagan wrote:My last comment seems to have disappeared ... it was to ask if you already had a source of the grains, if not I could send you some, but not to buy them online
scullion wrote:i bought a small bottle a few days ago and have looked online to see if it's worth trying to make some from what's left in the bottle - then i remembered your offer patsy and wondered whether you would have any grains to spare that i may have, please. if not, no worries. i'll still see if the dregs will do anything.
PatsyMFagan wrote:My last comment seems to have disappeared ... it was to ask if you already had a source of the grains, if not I could send you some, but not to buy them online
StokeySue wrote:It’s the 3 days or so after you take antibiotics that are critical as the gut flora sorts itself out again
PatsyMFagan wrote:Once your kefir grains have fermented the milk, the grains are strained out and used for the next batch. This is known as the first ferment. The resultant kefir is then best kept in the fridge but can carry on fermenting. You can tell this as a) it separates and b) it sometimes 'burps' when you unscrew the lid of the container you are storing it in. This is known as a second ferment. When you ferment the grains in the milk, it needs a covering that allows the gases to escape .. (a coffee filter or muslin usually.
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