I love how buying a bottle of kefir grants you a practically infinite bottle of kefir.
Pour out a glass of kefir and drink it. Top up the bottle with milk. Wait a day or so. Hey presto: you have a full bottle of kefir again! Magic!
Downside to this infinite-kefir hack is that you quickly dilute the store-bought flavour and end up with plain kefir-flavoured kefir.
Store-bought flavour in my case was turmeric and honey, which are easy enough to add back in again, but maybe I'll drop a punnet of strawberries into a blender and add that to the kefir 🤔
Don't do this.
Kefir is such a mild-mannered easygoing and very slow fermentation that it lulled me into a false sense of security. Forgot that it was fermentation and forgot what happens when you feed massive amounts of sugar into your fermentation...
In addition to the double handful of strawberries I also added a tablespoon or so of honey to make it taste sweeter. Blended it up in the blender then put it back into its milk bottle and topped it up to the brim with fresh milk.
Should have drank it right away but I let it ferment all afternoon and overnight.
Woke up this morning to a bottle so super pressurised that its base had ballooned outwards and it couldn't stand upright.
Took it to the bathroom to open it over the sink. Soon as the cap was turned by one quarter the whole thing went off like a bomb. Covered me in fizzy strawberry kefir foam, and splattered all four walls of the bathroom. Vast majority of the stuff ended up on the ceiling.
Worst part is that it doesn't even taste good. It's so fizzy and weird. Might be okay if I can de-carbonate it, but all the gas is trapped in a thick yoghurt foam that doesn't want to relinquish it.
I've put it in the freezer. It might be nice as aerated strawberry froyo...
