Does anyone else make their own kefir?

[DonPablo]

I'm fairly new to it, but it's multiplying at such a rate I've got too much of the starter.

What should I do with it?

And do you mind telling me how you do it?

I did, some years ago. IIRC I stopped for the same reasons, there was too much in the end
I think I just followed the instructions on the packet, I don’t remember the details I’m afraid

I reduce the culture when it gets too big.
if I produce too much of the good stuff I make 'lassi' (mix it with pureed tinned mango) or cream cheese by passing it through a coffee filter.
you can slow it down by putting it into the fridge.

Yes, I eat the grains when they get too plentiful. Or throw them away in the compost. I do keep offering my grains to people but no one is ever interested in my wierd curdled milk.

As others, eat the grains.

My system is to keep it out the fridge day to day (unless we're away for the weekend or whatever), and each morning I start by transferring the grains to a clean container and topping up with milk. Then the kefir goes in our morning smoothies.

I eat the grains when they multiply too much. I also have some in the freezer just incase my grains get contaminated.

I make a batch roughly every 24 hours. Add fresh organic cold milk to the grains and leave in the kitchen for around 24 hours. Drain off the kefir and then add a flavouring and do a 2nd ferment. I use lime, strawberries, rhubarb, garlic or flavoured tea bags. Leave this batch on the side for 1-2 days depending on how strong a flavour I want. This can then be kept in the fridge for upto 2 weeks.

Sometimes I make cheese by draining the kefir through a muslin. This separates the curds (cheese) and whey. The whey can be used to make fermented veg and drinks but I haven't tried that yet. You can also use the whey as a skin tonic or a stain remover. I haven't tried that either. i usually end up just drinking the whey or I water the garden with it. The cheese makes a nice sour cream type dip. Flavour with herbs, garlic etc.

If I have too much kefir I put the grains in fresh milk and put them in the fridge. This send them to sleep. I do this when we go on holiday. I drain off that milk and then feed them with fresh milk to start the process again. It can sometimes take a few days for the grains to start working properly again.

The easiest way I have seen it made is with an easy-yo and a kefir starter.