Hi folks,
I'm new to this forum so hellooo everyone! I've just started making kefir about 3 weeks ago (milk kefir, after buying grains off the internet) and the grains, which started off like little bits of rice have grown considerably. The problem is, it is just me in the household drinking it, and I feel really wasteful to keep changing the milk every day.
I'm using organic milk and making it faster than I can drink it, as I wanted to build up gradually to give my body time to get used to it, so I'm getting through loads of milk and having to keep pouring some away or finding I'm leaving it to ferment for 2-3 days so it's gone really sour rather than keep adding it to my last lot (I'm running out of jars!!) before I'm ready to drink it.
Could I do the whole brewing process in the fridge so it takes longer? I don't want to damage the grains. Or should I take some grains out and then what would you do with them? I don't feel qualified enough to put them out there to pass on to anybody else as I don't even know if they are healthy or not or have any advice to offer!
Any suggestions welcome! Thank you