So long story short, I live in Honduras, Central america, ordered milk kefir from Mr and Mrs kefir, the grains were stuck in customs for over 45 days... Needless to say what arrived was some acidic malevolance ! Around a teaspoon full of dead milk I decided to give it a go anyway. I got the grains last tuesday,I followed some advice to wash them with warm water, i've been changing whole milk, arounda cup worth every 24 hours, with barely some fermentation around the grains. Yesterday after one week of rehab; I used less milk, half a cup, I let them stand for around 38 hours, stirring every now and then and they barely cream the half a cup of milk, so I know there's life! Is there anything I can do to help them recover? Taste is like a sour buttermilk with some like 4-5 bubbles of carbonation. Room temperature is around 21-25c (70-75ish-f). So today, after that half a cup, I left also, the same amount of milk in another container to see what the difference in taste is between what should be kefir and milk just left out.
I didn't find the right solution from the Internet.
Talosia Larp Forum
Thema drucken
02.11.2017 07:11
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