glass jars or bowls, soaked in milk, covered and left at room temperature for at least 24 hours. As a result, bacteria and yeast ferment lactose (a natural sugar contained in milk) into lactic acid, which promotes the growth and growth of bacteria.
After about 24 hours at room temperature, the grains are sifted from kefir, transferred to a new batch of milk and used to continue growing again. This cycle can last indefinitely. Now you are ready to drink the tense kefir. The grains will grow as long as
