10 April 2016
- Thread starter Durgan
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http://durgan.org/2016/April%202016/16%20April%202016%20Kefir/HTML/ 16 April 2016 Kefir
A completed batch of grain kefir was processed. The removed grains were added to milk to make new batch ready for fermentation. Another batch was prepared using only some of the whey as a starter as an experiment. Pictures delineate the process. The finished kefer is smooth and slightly sour but pleasant. The fermentation temperature is from a heating mat set at 25C.
A completed batch of grain kefir was processed. The removed grains were added to milk to make new batch ready for fermentation. Another batch was prepared using only some of the whey as a starter as an experiment. Pictures delineate the process. The finished kefer is smooth and slightly sour but pleasant. The fermentation temperature is from a heating mat set at 25C.
- Joined
- Dec 11, 2014
- Messages
- 2,787
- Reaction score
- 1,120
- Location
- Brantford,ON
- Showcase(s):
- 3
- Hardiness Zone
- Zone 5
- Country
http://durgan.org/2016/April%202016/22%20April%202016%20Kefir/HTML/ 22 April 2016 Kefir
I had three batches of kefir fermenting and getting too much ahead. The three jars were strained and the grain all mixed in one jar, milk added for food, and stored in the refrigerator until needed for a new batch. This will be my seed grains for all future batches. It appears about half a liter per day will meet my requirements. The grains will be a mixture of some from a local supplier and some from a commercial supplier.
I had three batches of kefir fermenting and getting too much ahead. The three jars were strained and the grain all mixed in one jar, milk added for food, and stored in the refrigerator until needed for a new batch. This will be my seed grains for all future batches. It appears about half a liter per day will meet my requirements. The grains will be a mixture of some from a local supplier and some from a commercial supplier.