Hot Pie
"You need sour cherries to make it right, and the secret is you dry the stones, and then you break them with a mallet. That's where the real flavor is. You crush 'em up real fine and then, when you're finished, sprinkle them over the pie crust..."
- Beets
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Use More Milk
Same tip as above, just carried out in a different way. Instead of reducing your kefir grains you can always increase your milk until you get the desired fermenting time. I try to aim for 24 hours so I'm only making kefir once a day. Think of it like this: the microbes are eating the milk sugars or lactose out of the milk and converting this food source into a probiotic. The more lactose they have, the longer it takes them to convert or ferment the lactose out of the milk.
Use More Milk
Same tip as above, just carried out in a different way. Instead of reducing your kefir grains you can always increase your milk until you get the desired fermenting time. I try to aim for 24 hours so I'm only making kefir once a day. Think of it like this: the microbes are eating the milk sugars or lactose out of the milk and converting this food source into a probiotic. The more lactose they have, the longer it takes them to convert or ferment the lactose out of the milk.
