Okay, I've been raving non stop about my newest favorite probiotic supply- my milk kefir! I can't help it, it's truly that good.
Before I end my day, I always make sure to strain my fermented milk kefir grains, and some fruits and honey on top, and proceed with fermenting a new batch of milk. By morning, I then have my instant breakfast, with brewed coffee, of course.
This week, we were able to source out a variety of fresh fruits so I made different toppings for my kefir- mango, banana, and grapes. My favorite one is the classic banana as it evens out the tangy flavor of the kefir. Mango goes to the second spot, while my least favorite is the grapes. Nevertheless, I generally enjoyed my milk kefir.
On my free time, I find myself search more about kefir on the internet and how I can keep my grains healthy. I found one YouTube video that explains everything in complete details.
In this masterclass video, one thing I noted is that UHT milk is not advisable for use, but unfortunately that's the milk I'm currently using as whole fresh milk is difficult and expensive in the market. I will try to source one this weekend.
The video also mentioned that different origin has different strains of probiotic culture which made me compare my grains to that in the video. Mine is quite small, may be due to the type of milk I use.
In the future, I hope to share my grains and monetize my passion for fermentation. My goal is to market and spread awareness of its goodness, widely enough as how matcha has been marketed. The first step is to first understand and do deep research about the grains and it's benefits.
That's it for today's blog. See you in my next one!
Sending some love and light
With love, Jane
