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Milk Kefir Grain Straining
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My super lazy method for straining out my kefir grains. (the subtitles think I said "paper making" and "pepper". I didn't)
My current ratios: About 100 grams kefir grains, about 2 cups milk. About 65° F, about 12 hours. Notice all the "about". YOUR mileage will definitely vary.
The ratio of grains to milk, temperature and liveliness of grains will all effect how quickly it ferments.
Other details: I'm using "sprouting lids", not "sprouting jars" I'm using the coursest grid cause it strains faster.
Typically I try to stop the fermenting at the stage when it just thickens, but prior to it separating into curds and whey. I like my kefir milk a little milder, less fermented.
My current ratios: About 100 grams kefir grains, about 2 cups milk. About 65° F, about 12 hours. Notice all the "about". YOUR mileage will definitely vary.
The ratio of grains to milk, temperature and liveliness of grains will all effect how quickly it ferments.
Other details: I'm using "sprouting lids", not "sprouting jars" I'm using the coursest grid cause it strains faster.
Typically I try to stop the fermenting at the stage when it just thickens, but prior to it separating into curds and whey. I like my kefir milk a little milder, less fermented.
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