u/VelvetHue

I’m completely new to making kefir, I just started last week, so please excuse me if this is a beginner question

I was able to activate my grains beautifully, and they seem to be very healthy. The problem is that they’re fermenting way faster than I expected. I’m talking less than 12 hours, hell, even by hour 12 it’s already completely separated!

I’d really like to slow the fermentation down without harming the grains. Is there a good way to do that?

Thank you in advance!

Hi everyone! I’m trying my hand at meal prepping focused on plant based and mediterranean, which means lots of grains and fresh produce that need to be stored separately from the dressings/dips

I don’t enjoy vinaigrette (oil and vinegar mixtures) and tend to gravitate toward dairy based dips and sauces, with greek yogurt, cottage cheese, cream cheese, neufchâtel, and similar ingredients

I’m hoping some of the more experienced meal preppers can help me with a few questions:

How long do homemade dairy based dressings and dips typically last in the fridge?

Are there any ingredients that noticeably shorten or extend the storage time?

Are there any dairy based sauces or dips that freeze and thaw well without becoming grainy or separating? (I make a hummus recipe that freezes and thaws beautifully, being able to make several weeks worth at a time is amazing)

And of course, if you have any amazing recipes, I’d love to hear them!

Thanks in advance!

I cook for 2+ weeks at a time because of my routine, so most of my meal prep goes into the freezer. I’m looking for meals that freeze and reheat well, are filling/high volume, and ideally high protein.

Any recommendations or insights would be much appreciated!