I WISH TO BEGIN INCREASING MILK FOR KEFIR PRODUCTION. WHATS THE BEST WAY?
This may be achieved in two ways 1. Increase milk-volume slowly over consecutive batches Increase the amount of milk by about 5% – 10% either in each consecutive batch or every other batch or so. If after an increase the kefir is not ready at 24 hours i.e. you see portions of fresh milk, usually at the bottom of the jar, then leave longer until no more fresh non-coagulated milk is seen; i.e. before increasing the amount of milk again. In other words, give the grains at least 3 batches to increase in activity or adjust to the milk increase [grain amount will also increase during this time]. 2. Increase large volumes of milk in one go When deciding to increase the amount of milk by more than say 50%, then, over an adjustment or regeneration period, the kefir may take longer than 24 hours to be ready. Depending on activity of your grains and the type of media including temperature, one may increase milk by as much as 100% at a time, and ferment for as long as is required to coagulate the
