4 February 2018 Kefir

http://durgan.org/2018/February%202018/4%20February%202018%20Kefir/HTML/ 4 February 2018 Kefir
This is continuous kefir usually made daily about 500 milli liters. This is about the seventh batch from my emoos grains, producing well. It was fermented for 30 hours at 22C. I allow the new kefir to age at room temperature for 24 to 48 hours, not necessary but touted to improve quality.

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