[foodhackingbase] update on logo and cultures.

[Daan J. Uttien SawuGo]

Haai,


the logo is (almost) finished.. just need to spend some time on the "bacterias" in the background.. so it will be there at the end of this week...

kefir - is doing fine, I am eating the yoghurt everyday now... 
and while the initial batches were a bit "yeasty" fermenting (tasting "spoiled") it now is smooth and soft and tasty.. 

-is there a way to multiply my one kefir grain fast(er)? it is now "walnut" size, and I can divide it, but then again.. I don't want to :0)

-kombucha is growing steady, almost at the stage where I can throw away the "original" cellulosematric material,. it has formed nicely.. 

I still have to figure out how to make a nice tasting drink from it.. :-)


cheers from da lowlands,
Daan
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