It is sufficient to separate the tubers from the milk or the finished kefir with a sieve and then simply start again. You should only rinse the tubers if you suspect contamination of the culture, for example by cream yeast.
It is sufficient to separate the tubers from the milk or the finished kefir with a sieve and then simply start again. You should only rinse the tubers if you suspect contamination of the culture, for example by cream yeast.