Guest guest Posted December 27, 2008 Report Share Posted December 27, 2008 Hello, I'm new here. This is my first post. Could anyone give me a recommendation on ripening kefir? 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? TIA, Todd in Tenn. P.S. I have had Chronic Fatigue Syndrome for 25 years since bad case of mono as a teen. I'm just starting to work with kefir. I hope it will help me some. Quote Link to comment Share on other sites More sharing options...
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