G00SE

You're welcome dude! how did it turn out?

Oh, and BTW, raw milk is recommended as it has way more natural enzymes etc in it that get destroyed in the pasturising process, so def get raw if you can. Goats milk is also really good to use, and has a slightly different taste to cows milk

Yup, the problem is, when it gets cold it basically goes dormant and stops doiing its thing. Takes a few ferments to "wake up" properly again. I was at a stage that the grains were almost doubling every ferment, but not wanting to waste my "white gold" I just made more and more until I got to a point where I thought f@*kit and just chucked the excess. Now I just use 2 heaped table spoons per liter or so, and the rest is a treat for my dog, and if anyone needs, I just grow some more and give it away.

I wouldnt reccomend putting it in the fridge unless you want to store it for a week or more. I found the grains take about 3 ferments to get back to making a decent product after they've been in the fridge. The first few after taking it out, come out like cottage cheese and the whey doesnt mix nicely with the cottage cheesy curds. Rather make less per batch so its just enough to last you until the next batch is ready. But I know the feeling, once the grains start multiplying nicely, it can get a bit out of control

If you dont come right let me know, I can always send some down to you with someone going on a karkloof weekend

This is how mine was looking this morning.. Should be ready by tonight.

You drink both.. I usually give it a stir before straining it to mix the curds and whey back together, then double strain, first through a plastic colander and finally through a plastic sieve with finer holes. The finer sieve catches all the new baby grains that have grown during the ferment and makes the curds come through smoother.

Yup, or use it in a smoothie instead of milk... the possibilities are endless!

I also like to add a teaspoon of that "super fruit and veggie drink" from Solal, makes it into a super healthy yogi sip type drink!!

I've been culturing kefir for 3 or 4 months now. It is great for colon health as it has a fork load of probiotics in it. I have found the woolies milk works the best out of the pastuerised milks, but ive used clover with no problem when I didn't have woolies milk. It does become quite a mission to keep all the grains under control once they get going, these days I add 2 big table spoons to just over 1 l milk, and whatever is left over I give to my dog - she quite enjoys the grains If anyone is keen in some grains, I can keep the excess, as when its nice and healthy I get about 1 big table spoon of new grains every 2 days. You can also do a 2nd ferment once you strained the grains out - add some lime peels to the bottle and leave for another day before refridgerating - gives it a nice limey taste and also takes that extreme sour edge off. I have also got a nice production run of Kombucha going which is awesome - but thats a whole other story...

Looks way nicer than a camelbak - very #enduro

A 1l hydration pack is not very #enduro, bro! Never the less how about the Lobo? It takes a 3l bladder, but is much more compact thatn the Mule.

I still prefer the look of the 510's but nice to have another alternative, especially bwith the stealth rubber Looks like shimano has taken care of that with their sweet looking new AM series shoes: http://www.pinkbike.com/news/shimanos-new-gravity-shoe-lineup-2015.html

Components swapped over: Hakahana testing this weekend!

This just arrived yesterday.