Slowing the process

[Guest guest]

I would like to start a topic on slowing down the kerfir making process. I

started with 4 tablespoons of kerfirlady MKG and now have 60 tablespoons. I

switched to half gallon wide mouth mason jars (2). I have crowded jars, 30

tablespoons each. I have reduced the temperature to 60 degrees Fahrenheit (using

a cooler with water and ice). I start both jars out @ 3 cups raw cold milk each

and in 9 hours add 2 additional cups of raw cold milk. I can stretch the process

to 24 hours with small amount of separation. I extract from each jar (batch) 1

tablespoon of MKG and blend the MKG in a one cup kefir drink. The rest of the

MKG gets equally distributed into the next two 1/2 gallon wide mouth mason jars

with 1/3 cup freshly made kefir as starter then add the 3 cups of raw cold milk.

That starts the process.

Does anyone have tips on slowing the process?

n on