I strained by first quart of Kefir today and it is quite delicious. I didn't find quite thick enough but that may be because I didn't stir it while it was culturing, or perhaps I didn't culture it long enough. I am making another quart which will be ready in a day and half. Apparently every batch is different. Different milk and fat content should help with that. Also slightly more grains than last time.
The kombucha scoby is not dead or moldy. I'm happy with that. I'll be getting some PH testing strips tomorrow to keep track of the progress. I'm curious.
So that's it for today - just a bacterial update. Actually here's a gem I came across today as well. It talks of serendipity and I find it quite charming.
A song for this post.
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