Yemoos Nourishing Cultures Forum

Hi everyone. My name is Bonnie. I live in North Carolina. In the interests of better digestive health, I got some grains from a friend and began making my own kefir. So now many of my close friends make their own kefir. I almost always keep it in a dark cupboard in my kitchen to ferment. If I have to go out of town for a week or two, I put in fresh goat milk and store it in the fridge. I also give the jar a little swirl to swirl the kefir around and make sure it has enough air. I don't know if that's as useful in reality as it seems to be, but I like tending my little grains and helping them to thrive.

Welcome Bonnie! I do the swirl too! I am always worried any grains sitting on top might dry out. Probably not but doesn't hurt!