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Lolo
Olly398
But I’ve started this thread as a roundabout way to ask for help with kefir. I struggle.
I have, once or twice, achieved beautifully thick, creamy and sharp kefir. This was how I first tasted it, and thought wow! But i fell out of the knack, and lost my way. The images summarise my setup, which usually resides in the fridge. I had two on rotation at one time but it was a faff.
So, school me learned friend. How do you do it? Tell me if your jars, rituals. How do you achieve creamy perfection and a steady supply?