Hi, you might remember me from the thread I made a few days ago. I decided to use the raw cow milk to make milk kefir. So I am double fermenting milk kefir for the first time and I require some assistance. I specifically want to know a few things. 1. Do I leave the lid on the jar sealed or unsealed? If I leave it sealed, do I have to unseal it periodically throughout the day? 2. Do I have to shake the jar multiple times throughout the day? If yes, how often? 3. I have seen some people put pieces of fruits like strawberries or lemon slices in the milk kefir and I have also seen people not put anything in it. Do I have to put a piece of fruit into the milk kefir before double fermenting? 4. What should it taste like after the double fermentation process is over? I heard it can taste like cheese and is creamy. 5. How long does the double fermented milk kefir last?