Below is a photo of freshly cultured (fermented) fresh milk (kefir) after less than 24 hours (18 hours I think). You can see very clear separation of the curd (solid) and whey (liquid).
I think this phenomenal speed was due to putting in a lot of the kefir grain with proportionally less milk.
BTW if anyone wants some kefir grains to start making your own kefir and you are staying in the Klang Valley, you can contact me below:
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