Guest guest Posted June 30, 2012 Report Share Posted June 30, 2012 My main concern with longer term storage in the fridge isn't so much whether they will grow, even though growth is a plus, but whether they die or begin to produce a bad flavor (and need weeks to recuperate). I will be gone over two weeks and I want them to grow slowly so they won't overpopulate and starve. I can't see myself bringing some on a 2-3 days car trip and coddling them along the way so they don't overheat or suffocate (in a car stuffed with luggage, kids and a wife who aren't into home fermented products) only to abandon them to an untimely death when I fly back a week earlier than they drive back. I'll hit the Farmer's Market in downtown Manhattan (14th St Park) there and see what I can get ready-made. Back to long term storage in the fridge. So I'm leaving my humble grains -and correct me if I'm wrong- in a large jar of whole organic cow's milk- (with extra powered skim milk?) with a cover that breathes. That'll keep for, say, 17 days, without spoiling, with no milk changing or straining, until I get back? Any better ideas? Marilyn, I'm glad you got my message! Regards, Larry Quote Link to comment Share on other sites More sharing options...
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