19 December 2017 Kefir

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Making kefir. The grains are supplied from the previous batch. A large spoonful is added to whole pasteurized homogenized milk and allowed to ferment at about 20C for 30 hours until the whey separates from the solids. I drink the mixed whey and solids. It is pleasant and never sour. I do not strain the grains and find the bacteria is present in all parts separated or not. This process makes reproducing dead simple.