I knew from a child what I wanted to be, and I was. I suppose I was motivated by the fact my father worked for 40 years in a job he hated.
I do tend to agree with you on education. IMO less than 10% of what is taught actually becomes useful when in the workplace.
I have way too many, so if anyone local, that want 10gr of milk kefir grains, shoot me a PM. Welcome to pick up, or I'll deliver.
If looking on YT at 'how to' vids, ignore the ones suggesting a 'sterile environment & equipment'. That's just silly overkill, as I've yet to sterilize anything. Use basic Mason type jar, common strainer & spatula. Simple soap and water like all the dishwashing, not extra effort. Really is simply.
Limit 10gr per person, unless few takers, then welcome to have more. BUT, I started with 20gr, now have 160gr, and makes way too much for us to drink/eat. 10gr is recommended for 250ml of milk. You'll have 20gr soon, and more shortly after, a few months, and be giving it away also.
If curious, and like to go out and about, they'll last 7-10 days in the frig. When out on ambient temp counter, they only take about 24 hrs to finish fermenting, and you're go to go. Less milk or longer ferment, and you get thicker yogurt consistency, which thickens up even more in the frig. IF wanting.
Recommended Posts