If you make your own yogurt or kefir, try using a sous vide to regulate temperature while things ferment. Makes for an easy time.
https://video.nostr.build/181291038d13aa3a9fc8aff0bfe2e897e1dd289b3bb209ef8dd0eb223aabc90e.mp4
Discussion
Is the whole tub filled with those balls or are they resting on top of water?
They sit on top of the water. They work great to keep the heat regulated and keeps steam/condensation down.
How fast can you do a batch of kefir using this method? What temp? Seems like you wouldn’t want to go that high
I set it for 75 degrees F and let me run overnight. yesterday was pretty warm, so the sous vide was actually cooling the water instead of heating it. During the winter, our kitchen counters are pretty cold, so using the sous vide and maintaining a 75 degree temp is pretty helpful.