Little Miss Muffet's Curds and Whey

Little Miss Muffet's Curds and Whey

Little Miss Muffet

Sat on a tuffet,

Eating her curds and whey;

Along came a spider

Who sat down beside her

And frightened Miss Muffet away.

One of the nursery rhymes I learnt during my childhood days.  I have always wondered, what were “curds and whey”.  Now I know! Hey! I make that everyday from my milk kefir! They separate in curds and whey after fermentation and both are extremely nutritious. So Little Miss Muffet is a healthy little girl! Wahahaha!

In my last milk kefir post, I posted that my kefir grains were starved to death… Sigh… As I had no grains, what I did, was to “recycle” the curds. After fermentation, I would take a big scoop, put the curds into my glass container, feed it with milk, then ferment them again.  With the curds, I was able to continue making more kefir.

Why?

Well, that’s because there is still live culture present in the curds. The live culture continues to stay alive and cultivate the milk.  Theoretically speaking, this can go on and on and on.  However, as they are microscopic and can’t be seen by the naked eye, the only way to test the amount of culture in the curds is by lab testing. If the bacteria die off, it will stop cultivating. The safer way is to still obtain the kefir grains for cultivating the bacteria.

So, I used curds to culture my kefir for quite a while, til Marcelly came to my rescue! By giving me more grains!! Thanks babe!!

It’s just a useful tip for you. If you are able to get live cultured curds, you can technically make curds for quite a while, even without grains.

Therefore, if you are unable to find grains, you can buy the original milk kefir from Craft & Culture and then use it to make more kefir.

Happy fermenting!

0 thoughts on “Little Miss Muffet's Curds and Whey

  1. Hi, I’ve got some Kefir grains from a friend and just started making my own yoghurt. Was told to strain them after a day but I forgot and fermented them for 2-3 days. Would like to know if they will ever turn bad. And how long can I keep the yoghurt in the fridge after harvesting. I threw away one bottle in the fridge after 4 days as I was afraid to consume it fearing that it might have turned bad.

    1. Hi Letitia! Did you keep them on counter top or in the fridge? They probably haven’t turned bad but they may be very sour. You can still consume them with fruits to mask the sourish taste.

      If you harvest them and keep them in the fridge, they can last for a long time, even a month.

  2. Hi Zhiwei, I am trying to get hold of some milk kefir grains. You mention to buy from Tekka market. Any idea which store?
    Thanks & regards.

    1. Hi Jayne! It seems that the uncle who was selling the milk kefir grains had retired and gone back to India for retirement. 😅 If you can get hold of curds, you can also make the kefir until the culture in it runs out.

  3. Hi,
    May I know where can I get milk kefir in singapore? or how do I start cultivating kefir from original milk kefir from Craft & Culture ?

    Thanks !

Leave a Reply

Your email address will not be published. Required fields are marked *