Hi all,
I originally bought 5g of milk kefir grains and began fermenting them in a jar of whole milk, and making batches. However, over the few weeks I've had them, they grow/multiply rapidly in size, leading me to have a total of 23g within a month. Hence, requiring more and more milk to ferment it properly (otherwise will become very alcohol-y smelling if not enough milk). I'm finding it difficult to predict exactly how much milk I need each time as it depends on both the kefir grain weight (which keeps increasing) and room temperature (which changes).
A recommended kefir ferment is 24h so if I'm producing more and more milk kefir (only drinking small amounts to get used to it) and only get 1 shelf in fridge as I live in a house share so not much space to store tons of milk kefir. Instructions say the kefir can be kept in fresh whole milk for up to 3 weeks in fridge but don't want to do this frequently as the fridge temp may impair the grains.
At the moment, I'm thinking of weighing the kefir each time, discarding of anything above the 5g (to keep it constant) and using around ~200ml milk..
Has anyone tried bagging the remaining kefir grains and leaving them in the fridge for a few days? or even eating them (worried about probiotic overload)?
I'm ending up wasting so much milk with this continual process, as I don't consume a lot of kefir daily.
Thank you