#Kefir batch wrapped up. Got a good routine down now and consistently good results.
Just checked my old toots to see it was last July that I started to explore this beverage and fermenting our own from the big lumpy grains.
I've made yoghurt for decades but am only seven months into the kefir journey. I think my frequency is currently about every 15-20d for kefir and maybe 20-25d for yogurt.
I'm happy with this routine as it brings more dairy into our lives, for the added calcium, but with minimal lactose.
We like oat milk and soy milk for day-to-day tea/coffee, and cereal uses, but there's some sense that the calcium added to such things is less bioavailable than that naturally occurring in cow's milk.
Sticking this in here for future reference - you might find it interesting too.
@LillyHerself I decided to go full fat milk 3.2% as we consume it in small quantities and you get nicer consistency and flavour that way.
The diff of 1.2% milk fat over 200ml is pretty small and a fine trade-off for more enjoyable results.
@canyakker that was a challenge initially because the grains are hard to buy commercially.
Then I heard that most people get them from Kijiji or Craig's List, where people offer a little baggy of the grains for $5 as a side gig. That worked well for me. Picked up some from a local person and off I went. 😊
I guess it's hard to both keep them fed and do commercial distribution and shipping. Perhaps a little health-food shop with an industrious owner would stock them too.
Ross of Ottawa
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LillyLyle/Count Melancholia
Sabine