Kitchen lab.

The kitchen lab. Kombucha, milk kefir, water kefir and viili yoghurt all fermenting happily. Lemon barley water also joins the gang today.

It cost a few dollars to buy the cultures and a couple of big jars but it is paying off in cheap, if not free probiotics.

The milk kefir is undergoing a second ferment to separate the whey and to get a more solid ‘cream’.

Since starting a couple of months ago, I’ve managed to get enough cultures and scobys to be able to dry a complete set of each and also to freeze a complete set of each.

A family with a garden near Gawler where we experiment with sustainability.

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