My straining set - up is pretty basic: I put a mesh
strainer in a large glass bowl, and line the strainer with an old triangular bandage leftover from my days as a first aid instructor (I also use it for making ricotta and paneer).
I store the very tangy kefir
in a
large bottle
in the fridge, until the bottle is full, then I strain the kefir (preferably at night) through a thin cloth which rests
in the
strainer over a
glass bowl, tie it securely and hang the cloth on a hook, allowing the whey to be emptied into a
glass bowl below.