I have a more complicated system:
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materials one large ball jar three smaller jars one plastic strainer a bowl (to do the sifting) a chopstick (to do the stirring) a rag (to cover the big jar)
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my method -the grains(terminology for culture) like Organic Valley Whole milk (you’re free to experiment with brands/fat content) -every evening I take the milk/grain combo that lives in the big jar and dump it into the strainer over the bowl -I give a quick rinse to the jar (I don’t like to use soap often for this, and if I do I’m extra careful to rinse thoroughly) -I rap the strainer against my knuckles to get the viscous product into the bowl -The grains go back in the jar -The product gets stirred with the chopstick and put in a small jar -Fresh milk ~400ml (also up for contention) gets put in the big jar and it’s topped with a rag/rubber band and goes on the counter for 24 hours -I have two of the small jars with product in them that are ‘aging’ in the fridge -The freshest jar gets put into the back(so there are always two) -The oldest jar comes out and I consume it with a freshly peeled orange every night
So in short the stuff sits on the counter for 24, and I have a rotation of aging ones in the fridge so that when I drink the kefir it has been through a 72 hour process. I occasionally (with my wild lifestyle) leave the kefir out for 48 hours. In my experience the product will be much more bitter if this happens. I much prefer the daily swap.
Additional considerations: The kefir is continually growing… There is an optimal grain mass to milk ratio that gives the best product (up for debate). This means you’ll need to throw/give grains away over time. The temperature of the room also will effect it’s growth, so that the consumption of milk-things by the grains will increase when its hot. When you strain the kefir you can look at it before hand and decide quantity of milk, grain tossing, etc