Hi Pam in Downunder,
u r welcome .... let us know how it works for you in case you give it a
shot. BTW, I wanted to add: I noticed that the creaminess of my kefir is
highly depending on when I catch the fermentation and strain the batch: if
I strain to early, I get too runny kefir and it's too mild for me. If I
catch it too late, it's runny again. However, if I just catch it when it
separates, when it's creamy, even if I let it ferment a bit further on the
countertop .... isn't that odd? For the record: I tried to ferment
prematurely strained kefir on the countertop ..... one would assume that
it would become creamy when it reaches the same degree of fermentation as
when I normally wish to strain ..... but nope, that doesn't happen. I also
noticed that it doesn't get really tart .... may I assume correctly that I
with the grains remove certain bugs from the batch which are not in the
kefir, if you know what I mean?
have a nice one, from rainy Canada .... it has to rain here in Ontario,
after all it's a long weekend here.
Thomas
Thank you Thomas.I will try it in my next batch.hank you for taking
the time to research on this.Greatly apreciated.
Cheers
Pam from OZ
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