Guest guest Posted December 16, 2011 Report Share Posted December 16, 2011 My grains rest in a little milk in the fridge between batches of kefir. Yesterday I started a new batch of 2 qt. I strained the resting grains and placed those in the fresh milk. I decided to drink the milk in which the grains had rested for 10 days or so. It was very tart, but very smooth and delicious kefir. Since my kefir cultures on the counter in about 12 hr and is always grainy, not smooth, maybe I will experiment with fermenting in the fridge for a very long time. Lala Quote Link to comment Share on other sites More sharing options...
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