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        "rendered": "<div data-elementor-type=\"wp-post\" data-elementor-id=\"10847\" class=\"elementor elementor-10847\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-3e976d6 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"3e976d6\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-c23ce17\" data-id=\"c23ce17\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-8dce2c0 elementor-widget elementor-widget-video\" data-id=\"8dce2c0\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;youtube_url&quot;:&quot;https:\\\/\\\/www.youtube.com\\\/watch?v=_Sk--09M9Ns&quot;,&quot;video_type&quot;:&quot;youtube&quot;,&quot;controls&quot;:&quot;yes&quot;}\" data-widget_type=\"video.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-wrapper elementor-open-inline\">\n\t\t\t<div class=\"elementor-video\"><\/div>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-38cb452 elementor-widget elementor-widget-text-editor\" data-id=\"38cb452\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\n\n<trp-tag data-no-translation>\n\n<p>\ud83d\udc49 A common question when you first start culturing kefir is: \u201cHas my milk kefir fermented successfully?\u201d<\/p>\n<p>\u2705 Our kefir grains come with pH test strips, but some people find the colors difficult to judge. Alongside checking the kefir\u2019s appearance and smell, a <strong>digital pH meter<\/strong> can help you measure the fermentation more precisely.<\/p>\n<h3>How to test<\/h3>\n<ol><li>Pour a small amount of finished milk kefir into a clean cup.<\/li><li>Remove the meter\u2019s cap, then press and hold ON\/OFF to turn it on.<\/li><li>Immerse the glass electrode at the tip in the kefir, keeping the liquid below the immersion line.<\/li><li>Stir gently, remove the meter and wait 30 seconds to confirm the reading.<\/li><li>Discard the kefir in the test cup.<\/li><li>Gently rinse the glass electrode with cooled boiled water, then gently shake off the water.<\/li><li>Press and hold ON\/OFF to turn the meter off, then replace the cap.<\/li><\/ol>\n<h3>Reading the result: successfully fermented milk kefir should have a pH of 3.0\u20135.0<\/h3>\n<ul><li>If the reading is above 5.0, do not drink it. Replace the lid and allow fermentation to continue until the reading falls below 5.0.<\/li><li>A reading below 3.0 indicates too many grains or an overly long fermentation. Use fewer grains next time. Over-fermented milk kefir can still be drunk; it simply tastes more sour.<\/li><li>Do not let the total fermentation time exceed 36 hours. If the reading is still above 5.0 after 36 hours, the fermentation has not succeeded. Possible causes include an unsuitable grain-to-milk ratio or grains that are still recovering after refrigerated dormancy. Discard that batch of milk kefir and start again.<\/li><\/ul>\n\n<\/trp-tag>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b506ee1 elementor-widget elementor-widget-text-editor\" data-id=\"b506ee1\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\n\n<trp-tag data-no-translation>\n\n<p>\u2705 A pH meter\u2019s readings can drift over time. Calibrate it regularly to restore accuracy.<\/p>\n<h3>How to calibrate<\/h3>\n<ol><li>Prepare two clean glass cups, each containing 200ml of purified water. Add one packet of calibration powder to each cup and stir well.<\/li><li>Remove the cap. Rinse the glass electrode at the tip with distilled water, then gently shake off the water.<\/li><li>Press and hold ON\/OFF to turn the meter on. Place the glass electrode in the pH 6.86 calibration solution and move it gently. Once the reading is stable, press and hold CAL. Release it when 6.86 flashes. \u201cEnd\u201d means calibration is complete; \u201cEr\u201d means it failed, so repeat the process.<\/li><li>Clean the probe with distilled water and gently wipe the glass electrode dry.<\/li><li>Place the glass electrode in the pH 4.01 calibration solution. Once the reading is stable, press and hold CAL and release it when 4.01 flashes. \u201cEnd\u201d means calibration is complete; if \u201cEr\u201d appears, repeat the process.<\/li><\/ol>\n<h3>Important precautions<\/h3>\n<p>\u26d4 The glass electrode at the tip is fragile. Do not touch it or drop the meter.<br \/>\n\u26d4 When testing kefir, keep the liquid below the immersion line.<\/p>\n\n<\/trp-tag>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>",
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