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.