He says:
In a previous post I wrote about the kefir culture that I had recently purchased. At the time of that post I was in the process of reviving the dehydrated cells so they could start producing delicious fermented milk. The instructions stated that it would take between 1-2 weeks to get them fully operational.
The first couple of days were filled with uncertainty. After the first day I had what appeared to be a
block of hard milk curds surrounded by whey, sort of like tofu. Not what I wanted. I figured that sincewe keep our house extremely warm in the summer that the temperature was playing a large part in the unsightly fermentation. I started putting the milk in a cooler with an icepack in it so it could make it through the day without heating up too much.
The cooler helped, and soon the culture was become healthier. Instead of separate granules of the
SCOBY it slowly became cohesive and slimy. A good sign! As far as I can tell, the little guys are as
healthy as they can get. There’s some visible/tastable activity after 24 hours, but I find that I prefer the taste and texture after 48 hours. A 24 hour fermentation produces something really watery, but 48
hours makes a very thick beverage that has an almost bready character to it.
I enjoy it straight. Abby has tried it with a blueberry puree that I made and she said that she enjoyed
it. Although I’m still trying to get the sweetness to be just right for her since this stuff is incredibly tart.
Overall, I consider this a success.
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