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Our Unit studies for the year.

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store in refigerator

then I store mine in the refrigerator…as you can see my grains produce well…also note the 2 jars of whey I have gotten from making cream cheese…

store

then I cap my jar with a lid made for storage for mason jars…only because I want to save my seals for when I can something…if you don’t can feel free to use a ring and seal that came with your canning jar…

store

then you need to store your strained kefir…get a clean jar and a lid…here is a picture of me pouring mine in a clean jar…

store

then you need to store your strained kefir…get a clean jar and a lid…

then either place the culturing kefir on your counter or in a brewing cupboard… I leave mine out in plain site as i forget about them if I don’t…I did once for a very long time…they didn’t die…but were starving and took about a week to get them back in a proper balance…if you are just starting out with ones that were shipped to you live it should only take about 3 days or so for them to be healthy again…until then the kefir will taste a little yeasty but will be OK to drink…

secure

then i cover mine with a coffee filter…you can use cheese cloth as well…then I secure it with a jar band…or you can use a rubber band…never put a tight lid on your brewing jar as it builds up gas and will make the finished product taste different and have a different texture…plus with them being a live culture you risk the lid being blown up by excess gas build up…

cover

then i cover mine with a coffee filter

get them firmenting again

then I put fresh milk on my grains…I use whole milk…but you can use any milk…some use raw…some organic…whatever you have as long as it isn’t ultra pasteurized…here is the jar full as mine are at full brewing capacity…

get them firmenting again

then I put fresh milk on my grains…I use whole milk…but you can use any milk…some use raw…some organic…whatever you have as long as it isn’t ultra pasteurized…