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STORE BOUGHT VS HOMEMADE - JAMPLOP'S

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I have found that putting the ferment into the fridge for a whole - say for

the last quarter of a 2 day ferment - with the kefir cauli cultures still in the

ferment - thickens up the kefir quite a lot, presumably because the fermentative

yeasts are favoured over bacteria in the cold of the fridge.

best, Lizzie in Australia

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