Cultures are living organisms. As such, no two batches of anything are always alike. You might have success, at first, and then find that your culture is struggling. Milk kefir is no exception. While it is a fairly hardy culture, it has its needs just like all of the others – food, temperature, and attention.
If you’re following along with our series on making milk kefir (see part one for rehydrating the grains and part two for making kefir), then you might be getting into a rhythm of making milk kefir every day.You might desire to continue making lots of kefir and have your grains multiply in order to start new batches, pass them around to friends, or use them to ferment something else.
This is often where folks hit a wall, I know I have. There is a common mistake people make right about now that, if reversed, could help you keep your grains healthy, strong, and multiplying. Wanna’ know what the most common mistake is when it comes to keeping your grains healthy and strong?
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