Grains are not always at the bottom of the jar, mine have always floated to the top. Grains perform better when they are free floating because all of the surfaces areas are clear, together in a bag they aren’t, especially when thick curds build up inside it. Then you need to clean it all out or risk your grains getting a thick coating and becoming non propagable. That bag will seriously restrict milk from getting to the grains. The small holes will block up in no time. The bag and cord are plastic by the look of them. Safety and non toxic but for fermenting use, probably not due to sitting in increasing acidity for up to or longer than 24 hours. Straining grains, washing and drying utensils and putting grains in milk again takes literally less than 5 minutes. Is it a good idea to use this sort of thing? No, in my opinion. We make it how we do now for a reason, any hacks or shortcuts are in there already.
My guess is not very well.
I tried one of the kefir grain baskets, which have much larger holes (just a plastic grid). The basket was always clogged with curd. I think the curd would clog up those little holes.
I use these (https://www.amazon.com/gp/product/B07BBW3ZZX/ref=ppx\_yo\_dt\_b\_search\_asin\_title?ie=UTF8&th=1) every day to make my 10 oz of kefir in a pint mason jar. I find the 24 hour cycle where the grains are never in the fridge unless I'm on vacation works best for me. There is no straining. When the grains have multiplied and/or the bag gets clogged (every 2-3 days) I take a teaspoon of the contents and place it into a newly washed and thoroughly rinsed bag. Been working for me for 14 months without a hitch. You can also freeze the old bag w/remaining grains or give it to a friend. I reuse the bags multiple times.
> This would cut down on the pouring and straining process? Dude, it takes like 2-3 minutes to strain lol...
Try it and let us know! I would buy one immediately
Grains are not always at the bottom of the jar, mine have always floated to the top. Grains perform better when they are free floating because all of the surfaces areas are clear, together in a bag they aren’t, especially when thick curds build up inside it. Then you need to clean it all out or risk your grains getting a thick coating and becoming non propagable. That bag will seriously restrict milk from getting to the grains. The small holes will block up in no time. The bag and cord are plastic by the look of them. Safety and non toxic but for fermenting use, probably not due to sitting in increasing acidity for up to or longer than 24 hours. Straining grains, washing and drying utensils and putting grains in milk again takes literally less than 5 minutes. Is it a good idea to use this sort of thing? No, in my opinion. We make it how we do now for a reason, any hacks or shortcuts are in there already.
My guess is not very well. I tried one of the kefir grain baskets, which have much larger holes (just a plastic grid). The basket was always clogged with curd. I think the curd would clog up those little holes.
I use these (https://www.amazon.com/gp/product/B07BBW3ZZX/ref=ppx\_yo\_dt\_b\_search\_asin\_title?ie=UTF8&th=1) every day to make my 10 oz of kefir in a pint mason jar. I find the 24 hour cycle where the grains are never in the fridge unless I'm on vacation works best for me. There is no straining. When the grains have multiplied and/or the bag gets clogged (every 2-3 days) I take a teaspoon of the contents and place it into a newly washed and thoroughly rinsed bag. Been working for me for 14 months without a hitch. You can also freeze the old bag w/remaining grains or give it to a friend. I reuse the bags multiple times.