Guest guest Posted July 22, 2012 Report Share Posted July 22, 2012 Hey Ya'll, We are going to be traveling for 10 days (in small camper). I cant imagine not having our milk kefir for that long and yet the hassle and space needed to make it every day is a bit much for our family of 7 in a tiny space. So I have been mulling over some ideas and wanted your opinions (possible experience) on my 'plan'... If I double-up on making Milk Kefir now before we leave, I can easily make all that we would need to have during our trip. I could put the finished kefir in glass mason jars and store in the fridge until we leave and then use on our trip. That way I could also be sure to use the 'oldest' finished kefir first -though the oldest one would be about 2 weeks 'old'... My questions are: Is there a limit on the effectiveness of finished kefir once the grains have been removed? Would it be better to leave the finished kefir out instead of refrigerating? Has anyone left finished kefir on the counter for secondary ferments -how long? Any other thoughts?? Thanks in advance! Lowcountry, SC Quote Link to comment Share on other sites More sharing options...
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