Much easier : Stretch a 1 gallon nut milk bag over the top of a 1 1/2 g. plastic juice picture. Add the finished kefir. Snap the lid tight to seal. Leave in the fridge for it as long as you wish for the consistency desired. Using a kefir cage to hold the seed makes it easy to move the seed back and forth from its milk storage to the new batch of milk without straining and fishing for the kefir seed. I always start with a gallon of milk. It make about a lb of strained then pressed cheese. Only raw milk for me.
The video mentions 10% growth per week of fermentation? Just to reconfirm, If I start with 100 gm today, make fresh batch everyday. Then on the 7th day I will get 110 gm?
a teaspoon of date paste added to the batch will feed the kefir grains when using non-dairy milks
great suggestion
thanks for that information
Much easier : Stretch a 1 gallon nut milk bag over the top of a 1 1/2 g. plastic juice picture. Add the finished kefir. Snap the lid tight to seal. Leave in the fridge for it as long as you wish for the consistency desired. Using a kefir cage to hold the seed makes it easy to move the seed back and forth from its milk storage to the new batch of milk without straining and fishing for the kefir seed.
I always start with a gallon of milk. It make about a lb of strained then pressed cheese. Only raw milk for me.
Hi, I notice you’re using stainless steel. We always hear no metal. Is that a myth then?
yes an absolute myth
The video mentions 10% growth per week of fermentation? Just to reconfirm, If I start with 100 gm today, make fresh batch everyday. Then on the 7th day I will get 110 gm?
yes approximately but growth is highly variable and will depend on temperature and season
duh baby steps. not too complicated