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.
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.