Re: Ripening Kefir

[Guest guest]

Hello Todd,

I just use wide mouth mason jars and loosely screw on lid. Lately I have just

been sitting the tin flat on top of the jar with no ring and it seems to be fine

too. They can easily explode if capped tight. That is it nothing fancy at all. I

am making water kefir. I assume Milk would be the same.

Maggie

>

> I'm new here. This is my first post.

>

> Could anyone give me a recommendation on ripening kefir?

>

<snip>

[Guest guest]

>>>>Do I need special equipment, or can it be done with just

Mason/canning jars and burping them twice a day? I'd like to

keep it simple if I could, but will upgrade if necessary.

I guess I was thinking the narrow necked bottle I saw on

Dom's site, with the pressure relief valve for wine making; I was

thinking the neck on the bottle might be too narrow and hard

to get the ripened kefir curds back out?>>

It's as simple as making kefir. I just strain the kefir into another mason

jar. I have a canning funnel and I just strain through a slotted spoon into

the canning funnel over the mason jar.

Put a lid on it and let it sit on the counter.

If you're not sure you will be there enough to burp the bottle a simple

" fermentation lock " consists of a piece of plastic---like a plastic grocery

bag, fitted on the top with an elastic band.

I agree that kefir might be too thick to get out of a narrow neck bottle.

....sharon

[Guest guest]

I don't know about water kefir but milk kefir doesn't explode does it? I

have a screw on lid and have strained kefir sitting on the counter for 2

days or more ripening to the sourness and thickness that I like with no

problems.

I HAVE heard of the second ferment of kombucha exploding but had never heard

of milk kefir doing this. Could someone else who has lots of experience

please confirm?

Thanks!