Episode 197: The Thick and Thin of Kefir - a podcast by Donna Schwenk

I get more emails about kefir separating into whey and curds than any other question about cultured foods. It can happen because the grains are growing or the temperatures have gotten warmer or a few other things. It's not a bad thing and the kefir is still good, so don't throw it out and think it's no longer good. Kefir grains are extremely active and strong so check out this podcast to learn to make the best kefir!

Episode link: 

https://www.culturedfoodlife.com/podcast/episode-197-the-thick-and-thin-of-kefir/

Check out these links:

• https://www.culturedfoodlife.com/the-thick-and-thin-of-kefir/
• https://youtu.be/OqDYJfoiDFc

Further episodes of Cultured Food Life

Further podcasts by Donna Schwenk

Website of Donna Schwenk