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Has anyone tried to turn it moose like either??

Storing your Kefir once it has Fermented

After fermentation with the culture, you may store it in the refrigerator. At a temperature of 4oC your Kefir will be of good quality for about 14 days.
Maybe you can try different ripening processes with a few batches. Instead of storing your Kefir in the refrigerator until you use it, you can ripen it at 10 – 18o C for another one to four days. Ripened Kefir has a stronger aroma, takes on a mousse-like appearance, the yeasts become more active and the alcohol content rises to 2 – 3 %.


My grains are currently in a glass of goats milk in the fridge being stored until I’m ready for them again (changing milk once a week).