My Kefir is fermenting.. In the fridge?!?
I used to cycle through the fridge after every ferment basically since it was a little teaspoon worth of baby grains, now theres 3, 3L jars with a lot of grains.
I think it kind of learnt how to ferment in the cold temperature since I have been keeping in cold basically the whole time I have had it, except short 24hr periods when I would ferment it.
When I pour it out, it is just so beautifully thick and smooth, no curds, very sour haha, but at least not blue cheesy. It has gone through a blue cheesy taste vibe for some months, glad thats gone.