Kefir grains are little colonies of bacteria. They look a bit like cauliflower. They are sturdy too, you won’t have to worry about damaging them, when you strain them out. I even read somewhere that squeezing them will even make them sturdier and grow faster, so don’t worry about being gentle. When I squeezed them I got a sticky spider-web-like string. I read somewhere (can’t remember) that this is normal.

Kefir whey seems simple to make. I haven’t tried it yet, unless it was by accident. I did find some info regarding how to make kefir whey, and I wanted to jot it down for the future.

“You make whey from kefir the same “way” you make whey from yogurt. You simply pour the kefir into a fine mesh sieve sitting over a large measuring cup and let it drain through very slowly overnight. The remaining kefir will harden into a soft kefir cheese and the resulting liquid will be kefir whey.”

I found this awesome drawing to help explain from ecosalon ==>

Later, health nuts 😉