11th March 2013
In 2012 I was lucky enough to be sent some milk kefir grains by Carl Legge, a generous and enthusiastic baker, grower and published author who lives in North Wales.
I fed them for a while and experimented with making rudimentary soft cheese with it, but found that the grains grew bigger and bigger and fermented the milk faster and faster and I couldn’t keep up. So I followed instructions on Dom’s Kefir! and froze them. I defrosted them about a week ago and have been giving them lots of love and so far they seem to have survived freezing fine. Continue reading