-One spoonful of Milk Grains per cup of milk.
-Use one spoonful of cocoa per cup of milk. May be added at the start or after the grains are removed. -Cocoa will turn the milk white grains chocolately brown and carry over to the next ferment. The color will disappear when you rinse the grains. -Use any milk, right from the fridge. No cooking, preparation or worries. -Cover with a cloth, paper towel, coffee filter. -The warmer the temperature the faster the ferment. The colder the longer it takes. Typically 12-24 hours. Good Kefir will be semi-sweet and thicker than milk - more like a milk shake. Over-fermented kefir separates into Curds (the white portion) and whey (the clear part). Still healthy but sour and not appealing. When ready remove the grains and drink the kefir. Read more :
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AuthorEd Kasper has been a leading advocate of safe and healthy kombucha since 1997. He has served as a consultant and adviser to several national, regional and local kombucha brewers, including many kombucha brewers online. Archives
June 2017
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