Michael Grant – Page 19 – Urban Fermentation

Does milk kefir need to breathe?

Milk kefir is regarded as one of the best probiotic foods you could have. The reason for this is the wide variety of bacteria and yeast species which live in and around the kefir...

Does milk kefir have alcohol?

There are two types of kefir which need to be considered, store bought kefir which does not contain alcohol and homemade kefir from kefir grains which on average contains 2.5% alcohol. Store...

How long should I let my kefir ferment?

Once you have activated your kefir grains and they are making kefir regularly you may wonder if you are fermenting the milk the correct amount of time. This is very subjective and depends on how...

Why are my kefir grains slimy?

Once your kefir grains are activated they will start to get bigger and softer as they get hydrated from the milk they are fermenting. You may start to notice a slimy coating forming around the...

Are kefir grains edible?

Once you start making kefir you will soon begin to experience a problem most kefir makers come across. Your kefir grains continue to grow and soon begin to overrun your containers. Since...

What to do with too many kefir grains

When you first start making kefir you may find that your grains seem to take a long time to start to grow. Each time you use them they may get a little larger or more abundant but it doesn't...

About the Author

Mike has been an enthusiast of fermentation for over ten years. With humble beginnings of making kombucha for himself to the intricacies of making miso, vinegar and kefir. He makes a wide variety of fermented foods and drinks for his own consumption and family and friends. Being a serial learner he began experimenting with a wide variety of fermented products and learning widely from books, online from content and scientific studies about fermentation, its health benefits, how to use fermented food products in everyday life and the various techniques used to produce them both traditionally and commercially. With a focus on producing his own fermented products in an urban environment with little access to garden space he began Urban Fermentation to help others who want to get the benefits of fermentation in their lives. He provides a wide variety of content covering fermented drinks like kombucha and water kefir, milk kefir and yogurt, vinegar production and lacto-fermentation such as pickles, sauerkraut for those who have to rely on others for food production. With an insatiable hunger to know more about fermentation from all nations and cultures he also has learned to make natto, miso and soy sauce, with more to come as the body of knowledge about fermentation is constantly expanding and becoming more popular as time passes.