RapAdmin has it, yes it’s very simple. Just buy grains that come in a little reusable floater, that way you don’t have to worry about separating the grains after kefir is made, Just drop the floater into the container with milk, let the kefir form, remove the floater, rinse it thoroughly under flowing water and put it into a small dish with a bit of milk and put it in the fridge if not using. But if you are using it continuously, just pop it into a new batch. My wife makes kefir 1-2 times a week, so I consume it 1-2 times a week. Key point of maintenence: make sure that you rinse the grains thoroughly, so only they remain. The floater itself should also be cleaned - obviously don’t use chemicals to clean, or you’ll kill the grains.
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Sorry my bad. I’ll have to double check though because the article might have actually been about Citrate (not 100% sure) but I remember thinking of John (the guy in here that loads up on citrate) when I read the article.
fyi- I did try citrates a while back, but I felt they caused indigestion, in other words I felt full in the morning when woke up, as if my food wasn’t processed, just an N=1 others may have different experiences.
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thanks @RapAdmin and @CronosTempi I just ordered some and try it when they arrive. Now when I think of it my dad used to make it when I was a kid, but the taste was rather mild and buttery (if I remember correctly) as opposed to spicey sour from the store bought kefir.
I make my kefir from nonfat milk. However, I do not drink it straight. I add a small dab of TJ’s peanut butter (100% peanuts, unblanched, unsalted) - this adds a bit of fat. I throw in a few frozen berries. I blend with a hand blender. This rather changes the taste - in any case, I like it.
Also, once the kefir is formed, you don’t have to drink it immediately - instead, you can place the whole thing in the fridge (including the floater with grains), where you can keep it for 2-3 days before consuming. If you drink kefir 1-2 times a week, you can keep the whole process in a loop: drink kefir, rinse floater/grains, immediately make the next batch, when ready put in fridge, drink it 2-3 days later, and repeat. Of course if you drink more frequently, you skip the refrigeration part, just keep going - make, drink, make. But if you travel or for whatever reason can’t make/drink kefir, you just store the grains in the fridge until you’re back on schedule. It’s important to keep the grains clean (without particles from previous kefir batches), because if the milk/kefir goes a touch “off”, that introduces undesirable bacteria and yeast strains and the grains can go bad and need to be thrown out. So, rinse the grains and clean the floater thoroughly after each batch is made.
Anyhow, that’s my process, everyone has their own depending on their situation and schedule.
The floater I use (bought close to 20 years ago off Amazon, came with the grains from a company that no longer exists):
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