Tag: Straining kefir

Historically, whey was referred to as 'liquid gold' by ancient physicians, prized for its healing properties. For modern-day home brewers, the question, 'should I remove whey from kefir?', is a common one that balances nutritional benefits with a desired texture and flavor profile.

Homemade kefir is a potent source of probiotics, requiring careful handling, especially during the straining process. With several options available, finding what kind of strainer is best for kefir is key to ensuring both the health of your grains and the quality of your finished beverage.

Overwhelmingly, experienced home fermenters advise against rinsing milk kefir grains with water after straining. This practice is unnecessary and, in most cases, harmful to the delicate symbiotic colony of bacteria and yeast that makes up the grains.

Kefir grains were traditionally agitated, with early producers hanging goatskin bags in doorways where passersby would shake them. This historical practice raises the modern question: should you stir kefir before straining to achieve optimal results?