http://durgan.org/2016/November%202016/24%20November%202016%20Kefir/HTML/ 24 November 2016 Kefir.(From Whey)
Kefir is made each morning and the typical procedure is to separate the seeds and proceed. Experimenting, it was discovered the that the bacteria exist in sufficient quantities throughout the kefir for seeding. Thus to make a new batch, a 1/4 cup of the old batch is used for seed of the new batch. This simplifies the procedure considerably. Pictures depict the procedure using whey and another using a mixture of whey and solids. I allow the kefer to ferment until separation of the whey from the solids occur. This takes place from 18 to 24 hours on a pad set at 40C.
