In a message dated 4/1/2004 4:20:29 AM Eastern Standard Time,
Kefir_making@yahoogroups.com writes:
Yes!!!! I do this often. You need a week in the fridge to equal a day on the
counter. The kefir is generally quite creamy from the fridge.
Laura
*********
Laura,
Mine's been fermenting after 24 hours in the fridge and 6-7 hours on the
counter but I have quite a few grains compared to the amount of milk I'm using.
If I let it sit out any longer the whey starts to separate so I'm assuming it's
done at that time. When it starts to separate, would that be a confirmation
that the fermentation process has been long enough?
Regards,
Sharon K.
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