I posted this somewhere else too that I ferment mine with the grains for the 48 hours (by my heat vent) SHaking it now and then. After that I transfer the grains to new milk and allow to ferment another 24 hrs. shaking now and then at least 5 times thruout the day. Really tart. But loaded I'm sure. I feel perfectly fine. If I don't have raw goats milk I use pasturized whole milk. The only available organic raw milk is almost 3 hours from my home.