Cooking, straining and storing kefir I seem to get a lot of dishes dirty. My beans love to swim, so I have to shake the jar from time to time during fermentation. On my first twirl, I realized I couldn't keep it off the lid. I decided I didn't want milk where it couldn't ferment, so I switched to a regular lid. This was fine with me as I figured it would save me from some straining problems in due course, but unfortunately the strainer just clogs with grains and doesn't let the kefir through. I tried pouring it into another glass so the kefir could go through, but it was very slow and I ended up pulling out the strainer and spoon anyway. I really wanted to love these tops but they didn't work out for me. Haven't tried straining water kefir yet, but they might be ok for that since the liquid doesn't think.
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