Guest guest Posted June 4, 2012 Report Share Posted June 4, 2012 Hi all - After having to mix and match for the past few weeks, I am now supplied with a week's worth of raw milk. I want to keep to a quart of kefir in 24 hours. I just can have/store any more than that. I am down to 1 tblsp of grains for a quart and the milk is still done in about 18 hours at the most. It is about 76-80 degrees on average in the area where I place my kefir. I am wondering what the thought process would be on straining the kefir at night, putting the new batch in the fridge until I get up in the morning, and then leaving it during the day until I strain again in the evening. Do you think this would work and still keep the grains healthy? (I have been removing grains about every two days as they are growing like wildfire.) Thoughts? Suggestions? Quote Link to comment Share on other sites More sharing options...
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