fermenting Kafir powder in mash?

[JohnsMyName]

Hi all,

I just bought some yogotherm kafir powder at my local brew shop to kick start my next mash. What's the best way to add it, just mix in, dissolve in warm water? Also what ratio of powder to mash/brine?

Thanks

 

[dragonsfire]

It does not come with instructions?
 
http://www.yogotherm.es/en/productos_a.html
 
I have a starter thats over a year old, I just make a mason jar worth ( milk), leave it out over night (depending on the room temp) wait for bubbles to form on the glass and then stick it in the fridge to be used later. (for milk)You add the jar to a gall say of milk then mix and pour back to mason jar and let set with the rest and then but it back in the fridge for next time. It will separate as it works, can use the separated liquid to add to vegetable ferments. The enzymes needs food to multiply so adding it to water wont do it.
 
Kefir starter and Red Cabbage.
 

 

[JohnsMyName]

Instruction for milk yes, but I wanted to put powder directly into my new mash. I read it doesn't really matter, but 1 tsp per pint is good rule. I figured I'd ask the knowledgeable here rather than some random gardening blog.

dragonsfire, so your saying if I make say a quart of it I can keep in fridge and spoon into mash as needed and pour more milk into it to grow it back up. Keep that cycle going indefinitely?

 

[dragonsfire]

Yup, Ive had Yogurt for over 3 years. My routine is buy 4L milk, add 1L starter, mix, add to the 5x 1L Mason jars, let sit over night will be done in 12 hours if warm place, if not 24 hours, look for the air on the glass sides (fermentation), Place in fridge when ready,  Put the starter in the back, and consume the 4 as required. Repeat.

 

[JohnsMyName]

Cool stuff, thanks.

Can I mix store bought kafir with store bought milk and leave out? If so what ratios?

What temperature for 12hrs vs 24?

Sorry for all the questions, I'm very new at this.

 

[dragonsfire]

To ferment? I just put it on the kitchen top and leave, if the room is average 25c its fine, once the enzymes overrun the milk they are dominant. In the Summer when the place is 30c then it just takes 12 hours, other wise 24 hours is normal, if cold then 36 hours. As long as you have good milk it should not be a problem.
"store bought kafir" Powder or tub? the store stuff (tub) I would not trust out, theirs usually other stuff in their. Powder will last years in the freezer/fridge. Just use one pack (assuming its in envelopes in a box) in 4L then divide it once pubbleing.

 

[JohnsMyName]

Thank you for the tips dragonsfire.