Milk kefir is probably my favourite ferment, so naturally I wanted to bring it along on our holiday! I divided my kefir grains, leaving 1/2 at home in a jar full of milk for safe keeping. And the other half got packed with a little bit of milk into a water tight container, which I then double bagged in ziplocs because I didn’t want a leak in my suitcase.
For good measure, I carried the kefir onto the airplane with us, because I worried that the pressure in the hold would force the container to leak.
So how did it work out?
Well, the kefir container did leak. I’m not sure whether it was from the pressure of fermentation or the plane trip, likely a bit of both. The kefir also turned all the milk into cheese and whey, which then separated nicely with the cheese remaining in the container and the whey draining into the ziploc bag.
Though I was pretty disoriented and jet-lagged when we arrived, I did take a trip to a M&S for snacks and a jug of milk to feed my grains. I also didn’t have a jar but a glass on the counter worked well enough with a ramekin for a lid.
I’m glad I bought my kefir because tomorrow I am going to need that cultured milk to make some quick rise bread dough!
(Note: I ended up carrying my kefir around with me for our whole month-long trip. It went on two boat rides, many car trips and a train ride. I invested in two jars of pasta sauce, which worked fine as a travel jars for the kefir. I just made sure to keep them upright.)