How to make thick Kefir by Fusion Teas
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- เผยแพร่เมื่อ 27 ก.ย. 2024
- I have many customers asking how to get their Kefir to turn out thick. It can be challenging in the summer as your home temperature goes up. Here I answer that question. You may purchase our Kefir Grains here www.fusionteas....
Just a quick note - Do not just jump up to 6 cups of Milk. Your grains may not be able to handle it yet and different strains are stronger than others. I find that the grains learn to adapt to their environment and the amount of food (lactose) you give them. If they are use to consuming less, then you would need to gradually move up to 6 cups if that is what you want to do.
Hi. I just purchased your grains last night so haven't received them yet. I'm new to making my own Kefir. Should I start with using 6 cups being they are new or start with 1 working my way up to 6? Thank you
+Jennifer Gonnello No, start with one cup and adjust from there as you see fit
+Thomas Egbert thank you !
Thomas Egbert,
I purchased and received your kefir grains recently and started the revival process couple days ago with one cup of pasteurized whole milk. I changed the milk after 33 hours, and I saw no separation and its consistency was moderately thick and it looked smooth and great. I strained out the grains and discarded the kefir per the enclosed instructions and put the grains in a fresh batch of couple cups of pasteurized whole milk.
I’ve a question for you: I have a nephew who’s allergic to milk and I have no idea whether his reaction is to the lactose, proteins or anything else in the milk. Therefore, I was hoping that he would be able to reap the benefits of these beneficial gut bacteria through some other culture media, perhaps with Almond milk (which is what he drinks now). I’m not sure if Almond milk contains any kind of sugar but I know I can research to determine that but I thought I might add cane sugar, agave, maple syrup or etc... if there isn’t any natural sugar in it.
However, in order to save myself from futile efforts and save me time and resources, I’d appreciate it if you’d let me know the kind of sugar you know your grains love as an alternative to the Lactose in milk. Thanks!
I just received my grains from you about 5 days ago and they have already grown. I bought 2 tbsp and now I have to start using a half gallon mason jar for my kefir. Also, springtime in the northeast is still chilly and we keep our house cool, so I had to start keeping it behind my TV, wrapped in a dish towel and it stays warmer. Just a little tip for anyone who has a colder house. Ty so much for this video. So much better with explanation!!!
I received my grains yesterday and they are currently in the reactivate phase. They are beautiful, healthy grains and I don’t think it’s going to take long to completely reactivate! I am SO excited to add milk kefir to my new, healthy lifestyle!
Your grains are Awesome!
Plus, all the information you send with the grains is over and beyond helpful 👍
Thank you
My mom got me your grains off Amazon for Christmas. She didn’t know they were live! I just mentioned I wanted them and other brands were out of stock. Well, she had them a few weeks wrapped in the house and then I had them a few weeks in their packaging (thought they were dehydrated!!!!)
So when I opened them several weeks after Christmas to my surprise I found the live grains. They smelled like a fresh sourdough starter so I guessed they were still able to be revived, and they were!!!! Thank you so much for your strong strains of grains! I’m so impressed at how resilient they were 😻
I bought my Kefir grains from you, Thank you for the super vibrant Kefir grains!!!! My Kefir has been coming out beautifully with raw milk & with raw frozen then thawed,,,, it came out great both ways !!! Yay
Finally, I am inspired once again to reactivate my grains... Thank YOU!!!
Second time buying your grains and they’re the best . Thank you for this great and accurate information I been making my kefir and followed all your instructions and I have the most creamy tasty kefir. Thanks again!
i like to siphon off the whey which results in a really thick kefir. i also use a kefir cage so i can bypass the straining step and just move the cage, with grains, into another jar and and add milk. extremely quick and easy if you have trouble standing up for long, etc. thanks for the video.
I hope you’re not throwing out that precious whey - it’s packed with of all kinds of nutrition and probiotics!😀
I bought your grains months ago and everything was fantastic and I had delicious kefir. I switched from using raw milk because it went bad about 5 days in and I drank the kefir and it did unpleasant things to my digestion. ( Side note, if something causes digestion problems, dont try to fix it with the thing that caused them. I kept drinking the kefir for two days because normally kefir is great for settling stomach issues for me and kept damaging myself.) So I switched to a grass fed organic pasteurized milk that is local in Indiana and my grains turned into mush, as if they were dissolved like the Judge in Who Framed Roger Rabbit. So I purchased more and I stick with organic valley milk now and its been awesome. I use your 6 cup at a time method and put the grains to sleep for 4 or 5 days, then start to wake them up when I'm few days from running out. It wastes a few cups during the Reawakening, but its worth it not to be locked in to doing my grains every day. Not that the 10 minute process is arduous, its just nice not to have to be home at a certain time so you dont have too much separation and can maintain a perfect consistency. Thank you for selling and awesome product man.
I purchased my grains from you. True to form, they are very hearty. My gains have almost doubled in size in a week! I guess they're happy grains. I threw out the first two offerings and the third is in the fridge for breakfast tomorrow morning while the gains are on the counter for my next batch. I missed the part about not stirring during the process. I'll refrain from doing that...
I recently began making kefir with organic High Temp Pasteurized whole milk from Costco and it is thick and delicious. There seems to be no problem whatsoever with it fermenting or getting lots of curds (and whey if I leave it too long). And it comes out at least 50% thicker than when I use regular pasteurized whole milk. Why do people say not to use organic HTP milk to make Kefir? It appears to work fine to me.
It’s a rule that just gets past down from person to person without anyone really knowing why or if it’s true. I did it for a while as well until I did my own research and experimentation. UHT milk is perfectly fine to use.
i got my kefir grains by fusion teas and they are very strong and healthy grains>make me a very delicious kéfir milk.
Tnx for the tips! every ones always says to stir it every chance u get. im so glad i watched this
I got my grains from you about 2 1/2 months ago and they are so strong. Had to go away for two weeks as my Mom was ill and they lasted in the refrigerator very nicely. I also got a Kombucha scoby from you and it also is growing and very happy, I love the taste. I just found your channel and hope you have more videos. Thank you all!
Got my grains from you 2 days ago. Perfect directions! Your video on the sight helped when I was determining when it was ready. First time trying Kefir and it's great!
I found that refrigeration is the key. I made my second batch from your grains. I left it out for 24 hours and it was still liquid, but after a few hours in the fridge it got nice and thick and no bitterness. Beautiful. Great grains
Robin18us Yup i do the same.
I am sorry I am new to kefir world. So what I am doing now is that I have about 1.5 ts of kefir grains. I put them in a 300ml jar and fill it with milk. After 24 hours, I stir it and strain it. Get my grains and put them in the same jar and do the same process again. I believe after couple batches I have to use less grains for 300ml jar because I am gonna end up with more grains (probably 2ts or more) right?
What I want to do is do more than 300ml kefir because mostly always I am not at home. So I would like to do it in my 940ml jar. One of you is saying that I have to let the grains adapt to the environment so I cannot go for that amount at once. I have to go little by little. Should I just maybe go for like half or that 940ml jar with 1ts of grains for now? and then with time I could go 2ts for the whole jar?
I would like also to flavor it and make it like greek yogurt consistency. I found out from couple videos that I can mix the kefir after taking the grains out with some fruits store in the refrigerator for about 24 hours and then I would end up with a better mild fruity taste yogurt. Have you guys done that?
Love your grains. I see I need to use more milk and less grains. Mine have gown and they are fermenting in 8 hours.
Just purchased some of your Kefir grains and are waiting for their arrival. Found this video you made which has some very helpful tips we will be able to use when we make our Kefir. Look forward to many years of Kefir. Thanks for the video.
I love your grains! It has turned my health around! I am so better and happy!
You're a god-send! I've been making kefir on and off over the years, and thought I knew how. Until I watched your video when I got the idea that mine was never as thick as the store bought. I followed your instructions to the letter, and tonight I just poured out the most homogeneous, fat glob of perfect kefir that smelled right (finally!) and tasted almost exactly like Lifeway! Gone is the nasty yeasty smell that was making me gag! This was such a miraculous difference, one which completely eliminates the need for a second ferment as it's already mellow tasting and thick! I was able to enjoy a cup with honey and cinnamon right away, and my dogs loved it and wanted lots more. Thank you so much for sharing your knowledge.
Why does the directions that came with the grains say to use 1 cup of milk? So should I use 6 cups like he said?
Very helpful I definitely understand the importance of not stirring and the increase of whole milk.
Great video. Thanks. I’ve completed the first cycle of the grains’ revival process and I cannot wait to test my first ever homemade Kefir in a few hours after the second cycle revival process is complete (first batch is discarded per advice).
Thank you fusion teas! I ordered and received your grains and they are multiplying!
The grains from fusion teas are amazing. They're growing and producing great kefir. I only want about 3 cups of kefir a day, but these babies are producing so fast (in the coolest part of my house which is about 70* F) that 3 cups is ready in less than a day and it begins to separate and thin out. QUESTION: Can I start the brew, and then put it in the refrigerator to finish? I know i can use less grains but wouldn't want to throw any out. I can also add more milk, but then I'd have too much, so I'm thinking 12 hours room temp, and 12 hours chilled.
do you know you can freeze your kefir grains. use a very small plastic container with a lid. put about a heaping tsp and cover with milk. put the top on and put it in the freezer.
that way you won't be wasting any grain's. there is a video on youtube, just google how to freeze milk kefir grain's. hope this help's, Nicky
You can blend some of the grains up into your kefir for a super punch of nutrients to cut down on the amount! You can also start making kefir yogurt. I have 5 of us I'm doing this for, so I'll focus on having about a gallon of milk done per day once I'm up to that, so half will be turned into yogurt, from a second fermentation.
It is easier to dry your grains (dehydrate them). Theres some videos on TH-cam on how to do it. They will keep for up to 2 years dried.
@Thomas Egbert
I got my kefir grains from your website last week. I'm enjoying the process and the tasty healthy drink. Thank you for the grains and the e-book as well, it has useful informations.
I also make weeks worth t a time and keep it in the back top area of the fridge. I make several jars and the one we are currently using is out front easy to grab. Kefir is so easy to use, make and mess around with. From cooking, drinking pouring over granola and making smoothies.
So how did you end up getting yours thicker? I’m using a little over a cup of milk but I can only get about an inch of the top thick. Once I strain it, it mixes with the milk from the bottom and its VERY thin.
I made the perfect batch the other day.... wish I could remember what I did lol ?
Hi, I purchased your grains and they are very healthy and multiply like crazy. I haven't been able to get thicker kefir, mine is always like milk. It is sour and fizzy and I love it with a bit of maple syrup. I think I am using too many grains so I will make the next batch with fewer grains, I really want it to be thicker. Thanks for the video.
Day one just purchased the Kefir Grains 1 Tbs , from Fusion tea . They did not smell bad , at all. I put them in the a Mason jar of fresh whole milk one cup , lets see what happens , by tomorrow , by the way, They were well preserved, well kept .
Thank You So Much For This Video, my kefir milk is waaaayyyyy better now! I was stiring it periodically and messing with it too much and it was runny, still good but more tart and runny. Now i leave it alone, wich is hard, lol, but its way smoother and thicker and better tasting. Thanks again, good instructions without all the confusion.
Thank you for the kind words. Glad we could help :)
I got my grains from fusion teas as well and am VERY PLEASED WITH THEM! Thank you for the quality grains. I was wondering though, I've watched a lot of TH-cam videos on making kefir and this one is very easy and simple. However, I do have one question. I noticed that a lot of people are advocating doing a second fermentation without the grains and that it makes the kefir less sour and more nutritious and makes sure that almost all the lactose sugars are gone and you end up with a better product. Do you think that doing a second ferment will make a noticeable difference in the amount of lactose and sugars present in the final product? Have you ever tested for that. I eat a keto diet so low sugar and carb content matters to me. From all the info I've read and videos I've watched, I think it would make a difference.
very helpful info. thanks a bunch. just started on my kefir journey ☺ I'm very excited!!
Thank you very much . your explanation is the best.
Really helpful information. I have only just started on the kefir journey. Have about 1 tsp of grains in the process of growing :)
I am so glad I watched this!! I was stirring my grains here and there ….. 😢
very helpful video, I recently ordered from fusion teas and just so happened to stumble upon this video. thanks for the info I'm excited about my kefir grains:)
I purchased 1 TBSP of the grains from you and it arrived 5 days early then expected. I put it in the mason jar with 2 cups of milk. Left it on the counter top. We’ll see how the first round turn out after 36 hrs.
Well…first round went 36 hrs milk didn’t have any smell. Second round 24 hrs milk smell rotten. Third round 24 hrs milk smell rotten!! Why???
Can anyone help??
After you've done your first two rounds (initial revival and initial active period), how long do you need to keep the kefir fermenting after that?
i dont want to make kefir every 24 hours and so my question is when i store the grains in the milk for the next time i make another batch say another 2 weeks or so... how much milk should i store them in and is that milk going to have to go to waste?
My question too! I am making more kefir than I can drink. I gather I can take the seeds from a batch and put them into milk in the fridge until I'm ready again, but at that point do I dump the milk that they rested in in the fridge? Do I need to go through the revival process again?
Can I scale down and use 1 teaspoon of grains with less milk in order to keep a tempo of production that's more consistent with my consumption?
What I know is that kefir grains can be stored in the fridge with a cup of fresh cow's milk for two weeks. Other videos suggest up to three weeks. No idea if that milk has to be discarded or not
Can we do this with coconut milk or is this for animal milk only?
Your information sheet says to use a cup or two for the revival period. I went with the minimum as I’m a newbie and I don’t want to overtax the grains. I’m willing to be patient, but I’ll go the whole 6 cups soon after the initial 36 hours. Cool?
Tim Brophy no, too soon to use 6 cups, just start with 2 cups and work your way up, incrementally to the amount you want to use.
Very good ,very informative video to culture good kefir result .Thank you.
Thomas I bought keifir grains from you and love it I have tried a recipe for keifir yogurt I found on TH-cam several times only one was successful do you have any keifir yogurt recipes thank you
After buying your Kefir, felt the need to watch a video
Thankyou this was simple & helpful video
One question how & where should I keep the Keifer grains for the next use after I have made a gallon ....thankyou so much !
Most people don't want to use 6 cups. I made this video a long time ago. My message is still the same but framed a little differently. You want to use the least amount of grains possible for the amount of milk you want to give them. It's better to make kefir every day than to take them in and out of the fridge. Every once in a while you can store them in the fridge but not all the time. If you need more help please email me.
Thankyou for your prompt & helpful reply
Hi, Thomas. I just purchased 1TBSP of your kefir grains, I started with one cup as you suggested, I threw out the first batch and then added a new cup; however, I haven't been able to see the whey separating, yet. At the beginning, I thought they were dead (because it was an international delivery, and it took me about 2 weeks to get them), but then I saw some kefiran started to form, so I knew they were alive. I've left them for more than 24h and, still, I can't see the whey nor the milk to thicken. So, I think the temperature is the culprit; here where I live it's about 55 ºF, and I don't have an oven. The question is: will this affect my kefir grains or it will just take much more time for me to get it done?
Ð It will take a few batches to wake your grains up. I find 2nd fermentation in the fridge with the grains still in the jar makes my Kefir more thick and creamy.
+MissFrancineTV Thank you for your reply. I found out that the key is the temperature. Still, I'll give it a try.
Hello, I started to make Kefir (I got the grains from a friend) and used whole milk and fermented for 3 days, the Kefir now look's slimy , what I am doing wrong? Any information is rely appreciated. Thank you
Usually you ferment it for 24 hours or as he stated, when you start seen a slight separation with whey on the bottom. If left too long, the whey might separate in the middle also. After straining it, you can decide to do a second fermentation without the grains with a sealed jar. You can also choose to forgo a second fermentation and put it in the fridge. Usually people will do a few hours of second fermentation instead of the full 24 hours. You can experiment with it to see if you like the taste after a certain amount of time. But between the first and second fermentation it would be 2 days or less. 3 days may be too long if you are not dealing with cold temperature or using like a gallon of milk or something. The kefir grain can look and feel slimy because the slim is a protective coating. As long as it is making sour kefir and it does not look or smell funny then the norm, it is good that it is slimy.
As far as I know it is called "kefiran" and is beneficial
Question… why do you do a SECOND fermentation? I mean I know you don’t have to…but if you do… or don’t…. What is the difference..???🤷♀️🤷♀️🤷♀️ do you get MORE benefits or not? So why actually even do a second fermentation???please explain… TY in advance
I wouldn't expect an answer from the seller. You don't have to do a second fermentation in the fridge unless you like the taste.
I suggest that you change written instructions that come with Kefir grains to include 6 cups of milk as you state in the video versus 2 cups on the instruction sheet.
This video is not to revive the grains. This is after you have revived them and decide to scale up your milk.
Hello, How many grains should I use for 1/2 gallon and how many grains should I use for a gallon?
My Kefir tastes much more stronger but not as thick as it used to be. It seperates much quicker. What I've changed is, I used put coffee filter on top and now I screw the top tight.
Secondly, how can I get the quality checked for the amount of different strains and bacteria count.
I think you might be using too many grains for the amount of milk you have.
thank you so much,for all the advice you are really clear on everything great info,I bought grains from you can't wait to receive them:).
disculpe Lorena! me Portia decir como puedo contactarme con el sr. para comprar kefir
Do I need to wash the grains every week with milk or water?
No. You will affect the protective casing (slimy layer).
Hello! Bought your grains and they did a wonderful job at giving me thick consistency with whole milk! After reviving them I used almond milk but the consistency was not thick.
Does it work with almond milk? Don’t do well with animal milk.
Thank you.
sorry no, almond milk does not work well
I got my keifer grains you i may have messed up. I used store bought milk 😢. Did i mess it up? Its been years since I done this. I thought i used store bought then! Im freaking out
Store bought milk is fine
...what do you do with the grains///...I would think they go in a clean jar and fridge...that's what I do w water kefir...rinse in filtered water and store in fridge...I want to start making milk kefir because of less alcohol...thanks
Love You Love You Love You! THANKS
Does anybody know if adding a pieces of lemon to finished Kefir and leaving it overnight in the fridge could hurt the probiotics in the kefir? I like the lemon taste but don't want to hurt the probiotics.
When you say that you use whole milk,is it pasteurized whole milk?
Yes. He says to use pasteurized (but NOT Ultrapasturised) whole milk. After reviving newly shipped grains you can use other mammal’s milk or raw milk.
I have mold in my lungs I am on a strict no sugar diet to kill off the mold. Milk has lactose which is sugar. Does the good bacteria in kefir eat all the sugar so the kiefir does not have sugar in it and i can consume it for the good bacteria which i need?
You can make kefir using water or coconut milk. Lots of ways to do it besides milk.
dr judy Moore the fermentation process uses up all the sugar/ lactose but a minute amount. Perfectly safe.of you want the best probiotics use the milk with no problems.
alll sugar gets eaten up by the microbes.
When I ordered from you, I saw lots of kefiran. Very healthy grains. but now, It's not as gluey and stringy. Can you tell me how to increase kefiran? I need it more like drinkable yogurt.
Also, can I pour cold milk on top of the grains?
I use cold make all the time. It doesn't cause any harm to it by any means.
Thomas, just for clarification, did you say if not wanting to strain kefir daily, make larger batches and as you refrigerate and drink off your current batch, simply put the grains in the amount of milk needed for your next batch, but keep that refrigerated until you’re ready to start the process again?
To keep the grains happy and healthy you should make kefir every day for a week and then you can put them in the fridge until you finish what you made, then repeat.
@@Fusionteas when putting the grains in the fridge while i finish the kefir, should the grains be submerged in milk?
@@hisfdgirl180 always
Should I put the rest of the kafir in the water in the fridge to keep it alive and make more and more as they multiply
Do you ship to Canada?
Yes we do. www.fusionteas.com/Fermenting-And-Culturing-Products
Got my grains, seem to be reviving nicely. My question is if I should clean the jar after straining them or do I just throw back the grains and add milk without washing it?
That is up to you. You do not need to wash it out every time if you don't want to.
@@Fusionteas Thank you so much for your quick reply!
Just got my grains in the mail today. I have two questions. How do you suggest we store or grains once we’ve made our first (or second) batch until we’re ready to make our next batch? Or does it need to be continuous. How many times can I keep using the same grains?
Also… we drink raw dairy and would like to transition our grains to thrive with raw milk. I need advice and directions on that please.
Make sure you check out the eBook. It goes over all your questions and you're welcome to send me an email if you need any further clarification. I will tell you though its not a good idea to store them in the fridge all the time. Just make enough to that you will consume on a daily basis and take a break every now and then if needs be.
Received my grains yesterday. Went ahead and ordered a seed mat yesterday as well. We keep our house at 69°, because it would cost too much to keep it warmer. Upstairs in the kitchen I get a fluctuating temperature of 70-73 in the winter months (October-March). Should I start my seeds anyway or wait till I get my seed mat? The instructions say to start asap
You can start right away. Also a couple things to note with using the mat. The mat is just a tool that you use to help the grains stay in balance. You might not need to use it every day and when you do use it, you may only need to use it for the first 8-12 hrs and then take it off, especially if you are close to being in the right temperature range, which you are, so use it as needed and play around with it.
@@Fusionteas , thanks
Once I have revived the grains - can I switch to nut milk?
@@DutchAlaskagirl we can only recommend fresh coconut milk or in the can and you would need to refresh the grains in mammal milk every three rounds or so for them to get their strength back up. They can consume other sugars but need lactose to survive.
If you use cream you get very thick kefir like cream fraice.
Can I use half n half?
Good job thank you.
Thank you
I am activating mine right now. So they just sit there in 2 cups of milk, then when that is done, I toss that milk and then add 6 cups of milk to the grains and then that is the final product?
Joan Smith no, please read my pinned comment
My grains (from Fusion Teas) arrived average clump size. Now they are very teeny tiny. I find they produce a ton but was wondering is this normal? I was told perhaps I'm stirring/disturbing the grains too much. I don't think it's the case as I do exactly as shown in your video...tap as much as will come through and then gently swirl with spoon until big curds dissolve and I'm left with just the grains. Is there a way/time in which the grains will clump back together or is it fine that they are producing thick kefir and reproducing themselves so rapidly?
No need to worry. That is how they multiply. They usually break apart and growing larger until they break off again. Keep up the good work!
I got my grains from you. For making kefir each time I have to do two rounds and discard the first round ? Or just for the first batch I have to do two rounds?
Make sure you do not follow my advice in this video to REVIVE the grains. This is for more established grains and you do not need to use 6 cups but you should still follow this: Use the least amount of grains possible for the amount of milk you want to give them. So start with 2 cups and adjust as you need to. We always recommend throwing out the first round so the grains can acclimate, sometimes the grains need more than one round to wake up so it's up to you when you think the kefir is ready to be consumed.
Just received your grains! When waking the grains I imagine the temp should be between 75-85 during the process. Is that correct?
Richard Mauro Ricchiuti ideally yes, but definitely not below 70
How long does it take for the grains to grow and multiply? I've gotten mine a week ago and they are still about thr same 1 tbsp..
The first week they are just gaining back their strength and then typically they will only grow about 5% each round on average.
Does using milk kefir to make pancakes kill the probiotics?
Yes but you can soak the pancake mix in the kefir to break down the flour so that it’s much easier to digest
I had to use raw milk for it to work right.
What's your opinion on aerobic vs anaerobic fermentation for milk kefir?
It's a personal preference. The grains do not need any air but they can interact with the air if given the chance. Try it both ways to see what you like. We personally like to use a plastic lid.
Hello! Please is there a source that you can share with me for using raw milk to make kefir instead of organic whole milk? Thank you! And thank you for the pdf and all the information so far!
Its the same process
@@Fusionteas thank you, yes I gathered that from the document, I was just wondering if there was a good way to help the grains acclimate to the raw milk. Should I be separating the cream from the raw milk before adding it to the grains? Should I place it in the fridge? The consistency and flavor has been soupy and pungent, respectively
@@necaldwell The grains don't need to acclimate to the raw milk. It's only when you transition to a different kind of milk like goat's milk. Raw milk is not homogenized so tends to separate a little easier. That's why it's soupy but you can blend it back up.
You keep saying 6 cups of milk but those are quart jars which only hold 32 oz. That would be 4 cups. Please clarify.
They are indeed half-gallon jars, not quart jars. However, you don’t need to use 6 cups of milk. Instead, use the least amount of grains possible for the amount of milk you want to give them.
@@Fusionteas Is there a ratio of grains to milk that is a pretty safe starting point?
We are in a very remote area and the grocery store does not carry anything but regular milk. Does the grains HAVE to have raw, or organic milk? Do you have any tips for me to make this work for the time we are in this area? Thanks
Regular milk, works great
Thank you. I was worried it would hurt the grains.
I don't have access to organic raw milk where I am at and all of the organic milk is ultra pasteurized, so I just use regular whole milk and it turns out great!
Blending the extra grains in makes a thick kefir.
Could I switch the milk on the 3rd patch ? bought some recently and was told to use 1% milk , so I’ve been using 1% since I got them .
We recommend whole milk but 1% will work. You can switch anytime.
@@Fusionteas it’s cold now and the house is cold most of the day , we bought some more grains and it hasn’t been fermenting like regularly. Do we need to buy a heating pad for it to ferment properly? We left it overnight it and the curds came to the surface like a sponge , but it was still milk no kefir. It smelled spoiled instead of yeasty
Omg I didn't realize I had to put so much milk for the grains. I put 1TBS for 1 1/2 cups of milk is that ok?
Do you think doing a slow ferment in the fridge every time messes with the probiotic content?
Yes, 100%.
Fusion Teas thank you. Yeah, I have been slow fermenting in the fridge for about 7-8 months and I just pulled some emergency grains out of my freezer and added them to my mix and the quality of the kefir is way different. They are growing again and I feel a noticeable decrease in my anxiety. I guess I’ll ferment out of fridge from now on. What are your feelings on ultra pasteurized milk for kefir?
@@ashleyzeleznik5388 The yeast can thrive in a lower temperature range and the bacteria can only thrive in a higher temperature range. The 70-85 degrees is the sweet spot where they overlap. If you constantly cultured in the fridge, overtime the yeast would thrive and the bacteria would not. When you take them out of storage (fridge) we recommend that you keep them out of the fridge for about a week before you can safely put them back into storage. That gives them enough time to normalize and not get too out of whack.
Fusion Teas this information is very helpful. Thank you!
should we start with cold milk, or slighted heated?
Cold! Heating is totally unnecessary
Do I shut the lid tightly, slightly or use a cheese cloth?
That is personal preference, however I suggest a tight lid. You want to minimize any air contact. The yeast can start to interact with the air and can cause uneven ferments and help the yeast become stronger than the bacteria.
@@Fusionteas should I break up the cultures instead of keeping them in a big glob? I'm in the reviving state approaching 36hours and it doesn't seem it's doing much to the organic whole milk it's in. Thank you for your help
@@thegutwar7469 It can take a few rounds to wake the grains up and gain back their strength. You can stir in the beginning and the very end just before you strain the grains to break them up.
@@Fusionteas perfect thank you I've been referring hundreds of people to you so just want to make sure I'm doing this right
I have not cultured kefir before but have fermented lots of vegetables and lots of yogurt. From this activity I have a couple of dozen Mason jar plastic tops with valves which let gases like CO2 out but no air in. I just received my kefir grains from Fusion Teas and am reviving them, per the instructions, using these tops. I also have a bit of a fruit fly problem, and they like kefir, so these tops should keep them out and also help control the yeast.
The correct way to pronouce KEFIR is [kəˈfir], which means K, like the letter and emphasis on FIR is pronoucned FEAR. So you say K FEAR to pronounce it correctly.
Google has an audible pronunciation but in writing, it’s properly pronounced Kuh-Feer. 😊
@dianis, el tiene su website fusionteas.com alli los vende
keh-FEER
Google search the audible pronunciation. It’s kuh-feer 😊
Great information the sound is horrendous to the point you should delete this vid and remake it. 2013 vid sounds like a 2005 vid ugghh
And the sniffing doesn't help. 😜
hi my friend boight some grain from u i would like to buy. how can i contact you?
Mine keeps coming out thin and tasting like Parmesan cheese
Did you revive the grains in 1 to 2 cups of whole milk for three rounds?
@@ogpayne yeah I used raw milk
@@lucidlocomotive2014 - I know the seller recommends not to revive in raw milk. Also, this can happen when re-using your jars without washing them out. If that's not it, then you can try not letting it go for so long or store it in a cooler place. If none of those work, washed the grains in spring water and run a couple small batches with grocery store whole milk, then try again in raw milk.
I'm confused because the instructions that come with the culture direct from fusionteas state, "No need to be more than a cup" of milk.
+Kirk S You only used a cup for the first few rounds to revive the grains. This will get them to full strength before you go big with the 6 cups. See #2 under Steps on the sheet that came with the grains. :)
+Kirk S - they also say its ok to stir it, and he says NOT to stir it at all!
+Brandy Davenport The revival period is completely separate from what I am talking about in the video. You may stir during the revival period to help get as much food (lactose) to the grains so they can gain their strength. Once that happens there is no need to stir. Stirring is not a forbidden, but you need to understand what stirring does. It speeds up the ferment. If you are using the right amount of milk you should not need to stir. You want to create an even ferment to get the best consistency. Most of the time stirring just helps the yeast along and the grains all rise to the top as well as the curds and the consistency turns soupy because of the separation of curds and whey
+Kirk S One cup is for the revival period and is usually tossed so why waste more than you need. If you want to use more after that then move up in increments as the grains allow
Oh I understood that about the initial revival period Tom. I'm WAY past that. I've done lids, no lids, stirred it, not stirred, more grains, less grains, still can't get it to gel AT ALL...not even one time has it gelled for me. My grains have tripled since getting them so clearly they are happy, but my kefir will not get thicker to save my life. Currently I'm using 3/4 tsp in a quart of milk. Takes about 24 - 32 hours, before I start seeing some extremely small pockets, more what looks like very tiny air bubbles and maybe only 1 or 2 upon very close inspection. I have left it longer, and it will eventually start to separate into curds and whey....I've done up to 4.5 day ferments on the counter and still not had pockets...and never is it ever gelled. Most I get if I'm lucky is a slight milkshakey kindof appearrance but even that is rare. Mostly it is just like fermented thin milk (I use whole organic milk too, and even experimented with mixing in 1/2 and 1/2) still nothing. Do you think it the temp in my house? My house is cooler...around 68 most of the time I think. Let me know. Thanks.
Let your whey separate and you will have yogurt
That's what I've learned from other videos. Basically, do the initial ferment, strain, then do a second ferment to get kefir yogurt and to make a tea with the whey!
By the way, I say this at the end but its very important. DO NOT STIR during the fermenting process. It will speed up the process and separate very quickly.
Got to disagree. A couple of stirs seems to help me drive a ferment time right in the time frame that results in a thick rather than runny kefir, using a rather small number of grains (I continually eat them). Traditional kefir fermenting involved slapping a goat skin bag.
I need a instruction from when I get it until finished when I got the kafir I put it in d fridge did I kill it or is it ok ? Because I didn’t have milk
I think the secret is to catch it just as it is separating.
Hi! I ordered my Kefir grains from Fusion Teas about a week ago. I've let it ferment over and over again and this is what the culture looks like after 36 hours. It never gets the pocket on the bottom nor does it get thick. What do i need to do?
I purchased grains from you a few weeks ago and followed your instructions.No matter what I do, it is watery, sour and fizzy, and thin as water. I checked the temperatures and am puzzled. I did use whole milk.
Adrienne Szatkowski first batch may not fully activate beans. It’s may take 2 more attempts.