What is the reason behind straining kefir? Does anybody else omit that step?
I have been making kefir for a couple of months now, and I follow a super-simple process: When Kefir bottle is almost empty, pour in milk.
Leave on counter for 12-24 hours, then refrigerate.
Pour kefir to serve (don't bother straining).
Every so often change bottles for hygiene purposes.
Is there some reason I should strain it that I'm not thinking of? Could I screw things up...