24 hours"
and that is in the North American winter? It sounds as
tho that cabinet heated your Kefir up, Big time. Maybe that's the reason its
commonly cultured on the kitchen bench (counter). Am going well on 2 day
ferments here now, moving into second month of the Aussie summer - Feb is the
month when we will get the serious heatwaves, with lots of 102 days.
I would pass on the cabinet.
best, Lizzie
[Non-text portions of this message have been removed]
|
