Just thought this might be of some help to those who are getting used to their kefir and are still experimenting with how long to ferment it for.

This is what I do.

I have two fermenting tubs and one oat and buckwheat tub.

My method:

Day 1:

When I start I have fresh kefir grains/florets, put them in tub 1 in the morning and leave to ferment for 24 hours

Also start off tub 2 at the same time - also leave for 24 hours.

Day 2:

Strain the contents of tub 1 into a larger tub (the oat and buckwheat tub, now known as the 'oaty mix tub'), add a tablespoon of porridge oats and a teaspoon of buckwheat flour into this larger tub, put on the lid and thoroughly shake it up to mix. Leave this tub to carry on fermenting for another 24 hours.

Also on day 2 re-charge the kefir grains in tub 1 and leave for 24 hours.

Day 3:

Pour the contents of the oaty mix tub into your blender along with any friuts, nuts, honey, veg's etc that you like to blend it with (see my supersmoothie recipe which is what we have every day). Whizz this up and enjoy.

You now also have tub 2 which has been fermenting for 2 days. I strain this off into the oaty mix tub, add oats and buckwheat flour as before and set aside for 24 hours.

I also always rise out the tubs between uses. Now in tub 2 you add some more milk of your choice and set aside.

Day 4:

By now, tub 1 will have been fermenting for 2 days, so, pour the oaty mix into your blender, do your smoothie and consume with great relish; strain tub 1 into your oaty tub ad the oaty stuff; refil tub 1 with milk.

This has created a 3 day cycle which you then continue with.

So what is the point of telling you this? Well in a previous post Mr. Toe was concerned with the kefir he had left for some time and didn't look or smell right. So I am adding a couple of pictues to show you what mine looks like on a daily basis. Now of course iat is all down to taste and some like it fermented only after 12 hours. The choice is yours and, trust me, your tastes will change. Remember tht the longer you leave it to ferment the stronger/more sour it will become but also the good stuff will increase too.

So here is what mine look like a 3 day cycle:

**Kefir after 2 days****The Oaty Mix made with 2 day-old strained kefir milk with added oats and buckwheat and left for a further 24 your before consuming.**So in the final oaty mix tub just before consuming the actual kefir content has been going for 3 days.

Hope this gives a perspective

KT