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XeqT Monetary Freedom (∞/21M) + (₿+⚡) = 🧡

It was fresh. Both of them from the fridge, not the carton bullshit 😄

well, i'm not really sure about kefir fermentation, i thought it required some extra materials than a seed culture

in any case, lactobacillis acidophilus fermentation is so simple you almost can't fail to get it to work, the main tricky thing is keeping the temperature nice

generally overnight is enough for your basic yoghurt but if you want it to be very little lactose remaining you need to run it for 36 hours (IMO better to let it run longer because lactose makes you fat)

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XeqT Monetary Freedom (∞/21M) + (₿+⚡) = 🧡 1y ago

Apparently, you can use a small amount of kefir to mix with milk and make new kefir.

Ideally, I'd like to make something that actually tastes decent and is smooth.

I'm sure there's gonna be a lot of trial and error, and I might have to try and use kefir grains, but it's a fun endeavour 😄