In order to make more kefir from a single culturing I simply take two quarts of fresh goat milk and add the recommended amount of kefir to each quart. So on the second culturing I am getting a half-gallon (or more!) of kefir. You could actually do even more than this, but I find that keeping the quarts separate helps. So you could realistically get a gallon of kefir for each subsequent culturing. Going with the analogy above, we would then get 16 gallons of kefir from a single package of starter, which is four times what I initially assumed I could make! The main issue is then either consuming the kefir in time or having enough storage space in your refrigerator to store as much kefir as possible. One final tip that I have found helpful is that the powdered kefir cultures I have worked with seem to give you more subsequent culturings when the kefir is used immediately to make the next batch. So, as soon as a batch is done culturing and is tangy and thick, I plop that into 2-4 new quarts of milk for my next culturing. Somehow the lack of refrigeration and time spent since the initial culturing seems to result in a stronger culture. I should also mention that the reason that I really like the powdered kefir culture is that it is really simple to use, especially in times of stress or flux. With a new baby entering our home soon, I am glad to have something on hand that is simple enough to use – with no possible “killing” of the mother culture – which will provide for some deep nourishment during an intense and blessed time of transition for our family.

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