wildburkey
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- Joined
- 9/4/15
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I traded a few homebrews with a bloke for some milk kefir grains and vegies so thought I'd share my adventures while seeking to take on board advice.
I started with roughly a desert spoon full of kefir grains/ culture stored in rainwater and added them to 250ml of store bought milk. I left it for 24hrs at room temp in a bread compartment out of the light, strained into a glass to drink, put the grains back into the jar they came from, then added another 250ml of milk. (it didn't seem to have done too much to the milk)
Yesterday morning's (2nd) batch that I strained from the culture jar (green lid) still seemed quite thin and only smelt slightly 'yoghurty', so I decided to leave it out for a second ferment which can be seen in jar with the black lid in the photo.
I've stored the black jar in the fridge for the night and not too sure what the hell I have here exactly but I'm planning on just mixing it all up and eating it for breakfast. The grey lid jar is sitting out for a second ferment with the culture jar at room temp again for the moment.
I started with roughly a desert spoon full of kefir grains/ culture stored in rainwater and added them to 250ml of store bought milk. I left it for 24hrs at room temp in a bread compartment out of the light, strained into a glass to drink, put the grains back into the jar they came from, then added another 250ml of milk. (it didn't seem to have done too much to the milk)
Yesterday morning's (2nd) batch that I strained from the culture jar (green lid) still seemed quite thin and only smelt slightly 'yoghurty', so I decided to leave it out for a second ferment which can be seen in jar with the black lid in the photo.
I've stored the black jar in the fridge for the night and not too sure what the hell I have here exactly but I'm planning on just mixing it all up and eating it for breakfast. The grey lid jar is sitting out for a second ferment with the culture jar at room temp again for the moment.