The cheese curd-looking stuff is called kefir “grains” – they are not literally grains, but rather a bacteria/yeast fermentation starter culture. If cared for well, they can last a very long time and be used to ferment new batches of kefir for months if not years.
With Dog International, she aspires to play a role in building a vibrant international dog lovers’ community – a space for celebrating the lives and journeys of our beloved companions, a space for learning, and a space for helping dogs in need. 🙂
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