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https://www.yemoos.com/pages/water-kefir-faq-adjusting-quantity-and-timing#:~:text=Water%20kefir%20needs%20to%20be%20fed%20at%20least,in%20a%20fresh%20mix%20of%20water%20and%20sugar.
https://www.yemoos.com/pages/milk-kefir-faq-adjusting-quantity-timing
Kefir grains need to be strained every 24 hours (or 48 at the max) and given fresh milk. The exception to this is if you ferment directly out of the fridge which takes about a week. It's not that common to ferment directly out of the fridge, but it can make a more bacteria rich kefir (more sour and less fizzy).
https://www.culturesforhealth.com/learn/milk-kefir/timing-milk-kefir-to-manipulate-flavor/
48 Hours. This kefir is for the veteran kefir lover. When cultured for 48 hours, the kefir flavor will be strong and sour. It will generally begin to separate into curds and whey, which can be whisked back together, for a smoother finished product. Alternatively, drain the whey off to make kefir cheese.
https://www.reddit.com/r/Kefir/comments/4mmyp4/left_kefir_for_over_48_hours_fermenting_can_i/
bballjj18. · 5y. I've left my grains in for 48 hours on many occasions. As long as it's not too hit and close to around 70 degrees in the room they should be ok. Once left them for 72 hours and they looked a little starved but still alright! Just took a batch to get them back in tip top shape. 2.
https://www.youtube.com/watch?v=VU-TcSaN2LI
Fermentasi kefir milk selama 48 jam
https://www.reddit.com/r/Kefir/comments/qy6ztw/doing_48_hour_ferments/
i fermented by kefir for about 34-48 hrs today and the results were much better (frothier, thicker and creamier) than the standard 24 hours. wondering if consistent 48 …
http://poseymom.com/water-kefir-guide-instructions-faq/
Cola Cherry. After 24 hours of fermentation of just sugar and grains, strain the kefir, take the liquid and add ¼ cup cherry juice per quart. Add a couple whole cherries if desired as well. Let sit for another 24 hours on the counter, or 24-48 in the fridge.
https://www.reddit.com/r/fermentation/comments/4fehzi/making_your_own_probiotic_yogurtkefir_in_just_48/
1. level 1. kkrulec. · 5y. You should really get some kefir grains (check www.kefirhood.com) and make kefir that way. This will in no way bring your kefir probiotic count as high and possibly it will only fill you with chemicals. Stick to the traditional methods for proper effect. 2. level 2.
http://users.chariot.net.au/~dna/Makekefir.html
Add the water to a jar but do not fill the jar more than 2/3 full. Dissolve the preferred sweetener. Add the rest of the ingredients including the kefir-grain-pouch. Place a tight lid on the jar and ferment for 24 to 48 hours at room temperature. Remove the pouch and strain the Kefir d'erba medica. The beverage is ready for consumption.
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