19 December 2017 Kefir19 December 2017 Kefir Making kefir. The grains are supplied from the previous batch. A large spoonful is added to whole pasteurized homogenized milk and allowed to ferment at about 20C for 30 hours until the whey separates from the solids. I drink the mixed whey and solids. It is pleasant and never sour. I do not strain the grains and find the bacteria is present in all parts separated or not. This process makes reproducing dead simple.
23 December 2017 Kefir23 December 2017 Kefir Preparation of kefir. This takes a few minutes. Experience has indicated that the culture is present throughout the fermented kefir, meaning there is no point in straining the grains out. Homogenized milk (400ml) is mixed with a tablespoon of solids and placed in a 20C area for 24 hours until the solids and whey separate. I simply stir the mixture and drink a glass daily. Pictures depict the procedure.
