Re: To Qwer : Progress with EM?

I've only been using it for 1 day, nothing to note so far.

I've brewed my stuff by putting it close to a radiator, as some heat speeds the fermentation greatly. Within 3 days, it was "ready" (Vinny Pinto recommends much longer brewing, especially to increase the antioxidants content, but for the probiotics, it is not necessary, although the antioxidants are also important for the intestines).

After 4 days, the pH is around 3.5. I have another small batch at room temperature that haven't reached 3.5 after 6 days. I use filtered water (Brita).


I'v also been drinking kefir for about 2 weeks. I felt addicted to regular milk (which suggest an allergy), I stopped all dairy for a long time and recently reintroduced low-heat pasteurized unhomogenized whole milk, and it works well, my kefir grains seem to like it.

Maybe you could try raw milk? I remember having seen a link somewhere for an american company that ships frozen raw milk.