Sat, Jun-16-18, 16:13
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Grease is the word!
Posts: 8,475
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Plan: PSMF/IF
Stats: 236/181/180
BF:disappearing!
Progress: 98%
Location: Alamo city, Texas
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I only make kefir about once or twice a week -- the rest of the time the grains are stored in milk in the fridge. Sometimes when a jar is empty I simply add more milk, shake and ferment till done and it turns out excellent. Occasionally I do a back to back ferment to strengthen the grains, but I still have about the same amount of actual grains I started with, perhaps a little more -- but it's not overwhelming.
So it's a better product than dried and I don't have to keep ordering more or fretting about storing powdered culture. Kefir should be similar to a sourdough culture in resiliency.
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