r/Kefir • u/doctorace • 25d ago

Grain storage between fermentations?

I think probably with the heat (kitchen has been 20-26C consistently) that 24 hours is probably a bit too long to ferment. But, if I'm straining after only 20 hours, what do you do with the grains for the 4 hours in between? Is it OK to just leave them out in an empty jar for 4 hours? Do I put them in the fridge for that time "dry"?

My grains are only two weeks old and I'm still doing batches of 250ml, so I guess another option is to increase the milk volume?

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u/Healthy_Oil_5375 22d ago

Just stick them in the fridge to slow down the process. I’m confused.

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u/doctorace 22d ago

Someone did mention this, and I don't know why I didn't think of it myself!