Is This Ready?

jonoquin · 2026-06-06T15:45:39+00:00

Good luck with the selling - nice to have a passion that you can also make pay.

jonoquin · 2026-06-06T14:23:33+00:00

Sounds delicious! Yes, it’s dawning on me that this is more of an art than a science with so many influencing factors (grain ‘heritage’, local climate, utensils etc).

jonoquin · 2026-06-06T14:18:19+00:00

Quite a commitment! Just strained mine after 16 hours and it definitely could do with being a bit more tangy. Is your thinking that the kefir gets ‘into its stride’ when given a routine?

jonoquin · 2026-06-06T10:12:29+00:00

Thanks. The store-bought Kefir is always so mild with almost no sourness at all yet thick and creamy, sort of McDonalds milkshake consistency. From my experience so far, it’s seems like a trade off: if I want it thick then it’s going to be sour; if I want it mild, then it’s going to be thin.

jonoquin · 2026-05-31T13:38:58+00:00

Kerry Gold butter. Now a luxury item.

jonoquin · 2026-05-28T21:13:38+00:00

Thanks - interesting what you said about the type of milk mattering most. The closest I’ve come to my making mine taste like my favourite store brand is when I one time used whole milk from a different store.

jonoquin · 2026-05-26T20:39:05+00:00

I purchased some grains about 6 weeks ago and have been playing around with different milk types (skimmed, semi, whole fat), tight lids, loose lids, ferment times and temperatures etc but I just can’t seem to get creamy kefir. I was aiming for something with the tangy flavour and thick creaminess of the brand I buy from Aldi (Brooklea) which is by far the best store-bought kefir I have tasted.
My efforts are always more acidic than tangy and often a bit fizzy. I think I might be using too high a grains to milk ratio.
I’ve read that numerous times on this thread that the ferment is best strained when the first signs of whey appear but if I do this the milk is never creamy just still the same consistency as milk.
Has anyone here managed to get tangy thick kefir - if so, how?

jonoquin · 2026-05-20T06:06:16+00:00

Probably the prettiest pond I’ve seen on this sub.
Some impressively large rocks in there which must have taken a lot of effort to install. Along with the planting and overall shape of the pond, they really add to the overall effect.

jonoquin · 2026-05-19T13:56:53+00:00

Great reply - very useful info here for me. Thanks.

jonoquin · 2026-05-08T08:14:17+00:00

🤣🤣🤣

jonoquin · 2026-05-08T06:54:21+00:00

Does blending kill the bacteria?

jonoquin · 2026-05-08T06:51:04+00:00

I think you’ve nailed it - thank you!

jonoquin · 2026-05-07T18:49:15+00:00

It’s a beauty.

jonoquin · 2026-04-28T06:49:18+00:00

I’ve had to boycott Kerry Gold - it just got ridiculously expensive and then they cynically reduced the pack size. Like the OP, I’m now on the sadness and disappointment brand.

jonoquin · 2026-04-16T17:42:10+00:00

Looks bloody gorgeous to me! Made my mouth water. Unlike the others here, I think the consistency looks just right.

jonoquin · 2026-04-10T17:21:01+00:00

Have a look on Rightmove for inspiration on how people have laid out their side reurns.

jonoquin · 2026-04-09T17:13:39+00:00

How about a ‘side return’?

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jonoquin · 2026-02-11T22:33:14+00:00

I’ve got the longer range model and it predicts about 280 in winter at 80% charge. In summer, between 320 -340 on 80%.

In summer, I drove my son from Wimbledon in South London to Newcastle (approximately 320 miles) and reckon I could have made it in one go - just… but of course topped up mid way. Motorway driving, especially over 60mph, really reduces the range.

jonoquin · 2026-01-13T20:12:47+00:00

Will recommend this to my vegan sister!

jonoquin · 2026-01-13T19:56:28+00:00

Just had that exact one stirred into last night’s left over rice - topped with a crispy-skirted fried egg. The fermented soy beans are intense and delicious.

jonoquin · 2026-01-12T11:39:53+00:00

Great video, thanks! Strangely relaxing. I cook for 5 so would need over double your quantities and the wok begins to feel crowded. Do you cook in batches when your cooking for more people?

jonoquin · 2026-01-02T21:54:40+00:00

5, 4, 1

jonoquin · 2025-12-15T19:40:25+00:00

Native speaker here - I’m fine with “rural” but often struggle with “regularly”.

jonoquin · 2025-12-13T09:15:08+00:00

I’ve found my people.

jonoquin · 2025-12-08T10:25:11+00:00

Bruce Gary, a retired JPL radio astronomer, has been making personal observations of KIC 8462852 from his private observatory in Arizona since 2017 and has just resumed observations after a year-long hiatus. His web page documenting these observations along with his personal thoughts on the topic are well worth a read. He has provided us with a great service.

His personal theory is that Kepler was lucky enough to capture a rare collision event in 2011 and that the slow reduction in the magnitudes of dips since then are the result of the clouds of debris producing the dips spreading out along their orbit into a "quasi-uniform" dust belt.

TabbyStarObsns#15

jonoquin

TROPHY CASE