My morning has been filled with culture! Cultured drinks, that is.
First, I bottled up a gallon of water kefir and flavored it with fresh apple slices and apple pie seasoning. Then I got another batch started in the jar.
Secondly, I strained my quart jar of milk kefir, washed the jar and got another batch of that brewing.
Thirdly, I bottled up the kombucha, then made more tea which is cooling now. Once it cools, I will put the kombucha scobys in it and it will be on it's way to fermenting.
Of course I also had to clean up and wash utensils in between each type of culture.
I make milk kefir daily, water kefir every 4 to 5 days and kombucha about every 7 to 9 days, so I've settled into a routine with it finally.
__________________
“You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”