I was looking at a few YouTube’s on making milk kefir which I continue to make about 3~ 4 times a week
I’ve been making my own for about 18 months
One YT I looked at, left their kefir to ferment until it had a fair bit of clear liquid at the bottom ,they then put it in the fridge overnight then drained the clear liquid ( called the whey I believe ) using a clear mini plastic tube .
I’ve done it a few times as an experiment I get a nice thick youghety type of kefir
however I’d like to know by doing this are you throwing away some the vital benefits of making the kefir in the first place ??
.....I have no idea as I’ve only looked at a few YouTube’s as well as a couple of books I have and of course any other valuable info I’ve gained from reading posts / replies to any questions I’ve asked on the forum
Thanks in advance