16 April 2016 Kefir

http://durgan.org/2016/April%202016/16%20April%202016%20Kefir/HTML/ 16 April 2016 Kefir
A completed batch of grain kefir was processed. The removed grains were added to milk to make new batch ready for fermentation. Another batch was prepared using only some of the whey as a starter as an experiment. Pictures delineate the process. The finished kefer is smooth and slightly sour but pleasant. The fermentation temperature is from a heating mat set at 25C.