I tried fermenting Kefir yesterday. Put some store-bought freeze dried Kefir powder and put them in a 1L tetrapak carton of pasteurized milk, and then I left it for ~24h. Ambient temperature is currently around 28-30'c.
When I opened the milk carton today the Kefir was almost entirely solid and I was unable to pour it out of the carton. I managed eventually to move it to the bottle by scraping it out of the carton, where it now rests.
I've put about 200 ml of milk in a small glass jar and because I was unable to find any grains, added 2 tbsp of the kefir to the glass jar. I wonder if this will let me continue fermenting without using another packet of freeze dried Kefir?
If anyone has any advice about how I should go about doing this I'd really appreciate it.
Have you had Lassi? I believe they taste similar. It's a tangy milk-like flavour, very delicious.