I was going to ask about that. I had my own kefir grains for a year but when I moved I had to throw them out. I just got new grains and the kefir has been having a strong cream cheese smell that my previous kefir didn't have. I didn't know if that was okay.
I just shake the jar before I open it. No need to stir in the jar. I also keep the strainer submerged in the drained off kefir to “wash” the grains to remove any fat or curds that get trapped there. Then drain the rest of the way and pop back into jar and fill up the whole milk. I only wash the jar at the weekend It’s been doing great this way and our outdoor temps are over 100f.
@@eduhaile5853 Hi. Since my original post I've been making kefir milk regularly. I have it every morning and I use grass fed dairy milk. Regarding your question it depends how many grains you put in the milk I use a small handful which takes a day and a half to ferment the way I like it. I wait until the milk seperates from the grains so it looks like clear liquid in parts then you know its really done.
@@Rureal42 Thank you for your response. where can I get vegan kefir grains. I am lactose intolerant. Thank you for your informative and educational information . Stay blessed .
@@eduhaile5853 You do not need VEGAN kefir grains. All kefir grains are vegan. YOU can drink kefir made with milk, if you are lactose intolerant. Kefir grains feed on milk sugar.
You know, I watched a black lady's kefir video, forgot her name, and she so matter of fact mentioned that was common(The whey separation) and to just mix it, so I just thought I needed to wait for THAT to happen, and I actually like the sourish taste it has, but I know it can damage the kefir if I just keep doing that so I will stop, nice to see this vid, you should have many more subs because NONE of the other vids explain it the way you do Funnyn fact, I NEVER ate yogurt as a child, my grandma had kefir and I loved both eating the liquid and sneaking a bit of the grains once in a while(I mean, when I started working in a movie theatre when I was 17, my pals gave me a welcome cookie that was the coffee from the coffee machine, you know, they press it and looks like a cookie, joke was on them, I asked for seconds lol) and just decided to start with my kefir in honor to my granny(Because I am usually too lazy) Thanks for the vid, gonna watch watever else you have :)
You will not be damaging your grains by letting the whey separate. If you like your kefir very tart.... then let the whey separate, and enjoy.. If you like a much milder kefir, then do not let the whey separate. Either way, the grains are not harmed.
When it overferments, separate curds and whey by pouring in strainer over a bowl and covering in fridge overnight. Then use whey liquid to make fermented veggies or kefir soda and make kefir cheese or cream cheese out of the solids. So good and healthy! 😋
Just been doing this for a month or so. No catastrophes as yet. My kefir grains have doubled size since purchasing. They are not small either. Like gristle. Just keep using for next batch. Is that OK. Can there be too much grains. I usually make a litre at a time.
Yes, grain growth can be quite fast and, at times, unexpected. There really can't be "too many" grains. However, as more grains develop, you will notice your fermentation time decrease if they're placed in the same amount of milk. I've noticed that I need to remove grains from my standard jar about once per week in order to keep the fermentation level/time where I like it.
I had a very over-fermented batch (48 hrs). The fat was floating on top with 2/3's of the jar liquid. I strained it and didn't smell very good. If I choose not to drink it, would the curds still be safe to use for a new batch or once it gets close to rotting should I not use the curds? Thanks
Just wondering what to do with my kefir grains, I started with 2 TBS in November, I now have over a pint. I separated them once, then I had to separate them again, my fridg is full of Jar's. can I freeze some, I can't use all the kefir, I am the only one to use it. I do make cheese, and cheese dip, and smoothies, but like I said I am the only one to use it. also my kefir ferments in about 8 to 10 hrs, and I'm in Michigan and it's cold here, I put it by the window to slow it down, but it still ferments too quick, any suggestions??? I have never rinsed them with water, so should I rinse them???? tks Nicky
This actually makes my ferments far more satisfactory. Using the grains alone can result in thin, inconsistent and gross kefir. But if I use the grains and the milk they were stored in in the fridge for a bit to seed the ferment, it results in ideal kefir every time.
Hi. I used three sachets of kefir and put them in a glass jar in a cabinet for more than 24 hours but it didn't Ferment, the milk was only changed into yogurt and it did not have a separated water in it. Please can you help know what to do?
You can still definitely separate them it takes a bit longer but you haven't lost your keifer grains! This morning I had complete separation and the keifer was on top with the milk curds and I used a rubber spatula and a nylon mesh strainer and I got my guys out! I'm still learning and it's a process for sure
DO NOT STIR with the Spoon into the Strainer!!!!!!! You KILL the baby kefir grains!! Instead just move vibrate it left-right, or in a rotation manner....You will see how nice the Grains are separated !
Hi! Accidentally I left my batch fermenting for more than 3 days. What should I do? Are my Kefir grains ok? I did notice a little pinkish color on the top very worried if they still can be strained and are good. I will Appreciate your help.
I do this on occasion I just strain my grains then put the kefir in a blender with fresh fruit (strawberries and blueberries) whip it up and put in the fridge the kids like this more
People will do anything for monetization. This information could have been compressed in 2minutes. Please plan your video and information in advance next time.
That’s actually not true, it’s suppose to separate. How don’t you know that. It’s not even worth it or as powerful until it separates it. It’s weak when it doesn’t separate. You just stir it up and it works. This is how the original ls from Europe do it. Be cautious to take the advice from the newer crowds new to the process and only fermenting a couple years. Old world from hundreds of years tradition, let’s it ferment until completely separated bc you want the strains to be powerful. If you don’t like the extreme sour taste just mix with a flavored sparkling water and enjoy it as a sour sparkling drink. Delicious. Very powerful once it’s sat over 24hrs. Anything less is not as potent.
I've been drinking and making my own for the last three week and I lost 10kg of body weight. I drink one liter a day and I love when overferment. I also have so much energy. My toilet time pattern changed to very short but few times per day. Calms me down when drinking it before bed. I look 5 years younger and fresher. I LOVE IT. Also enjoy taking care if the Kefir and seeing it how it grows.
@@learnedeldersofteemo8917 did I say anything about the volume? It's annoying regardless of the volume. Look at other comments you fool. I'm not the only one. But go ahead and tell EVERYONE else that the volume is low. Might as well say something else that's pointless. Let's talk about the weather? What shoe size do you wear, dumbass? It's not professional to have music playing. That's a fact. She picked that music because it sounds good to HER. Others may hate it. But yes, keep commenting on the Volume, brainless fool.
@@learnedeldersofteemo8917 Also, feel free to notice how many people have gave my comment a thumbs UP. Get it? You are in the minority you fool. I gave her a good tip, wasn't rude or mean about it, people agreed, but for some reason YOU feel the need to tell me about the volume. How does it feel being a charlatan? How people like you get in life is beyond me. The government must take care of you .. tsk tsk
I doubt you’re getting anything out of leaving the 2nd ferment that long. If you’re concerned enough about the grain’s well-being to remove them after 24 hours, how does that bode for the rest of the probiotics for almost another week? Anything beyond another 48 hours is probably killing off large amounts of probiotics.
5 more days on the counter or in the fridge?. I've been doing my second ferment in the fridge, 2-5 days. It's gets separate, but I put it all back into a blender before drinking. It's nice and tart.
Comforting explanation. The few times I bought kefir grains they always did this - separating the whey and curds. I froze the kefir grains in a little milk. Then I thawed them and put them in semi skimmed milk. They are fermenting amazingly for the first time now.
If the whey was separating from your kefir, then your grains were fermenting amazingly well to begin with from the very start.... not for the very first time after you froze and unthawed them... If you mean they ferment slower now... and the whey does not separate... That just means you might have killed off half the good bacteria in and on the grains when you froze them. Either that or the bacteria doesn't like the semi skimmed milk you are using, or both.
it depends on what you want. Kefir can be fermenting for 3 days. it's still not bad... i've rather the 24 hours cause is more soft... also in summer time it ferments faster and grows more. So its up to you and what you like... Some people make cheese out of it. (i still have to learn that one)
Trust me kefir on the thicker side is far more ideal than on the thin side. Pulse thick kefir a few times in a blender and I’m sure it will be fine to your senses.
My kefir is over developing to the point the gas made it overflow the jar when being stirred. ..I have now taken out the grains washed them in fresh milk.and will use less grains in the next batch.i will also put it in a cooler place to ferment .. hope it works.. I miss it.. It bothers me.. 😯😯😯😯
Hmmm. That is how I know to separate the milk from the grains: when it separates. I like the buttermilk/tart taste of the kefir milk. Makes really delicious homemade ranch dressing.
Can someone watch this quick two minute video I made? My kefir was coming along wonderfully for 3 weeks until I took a 4 day break (in fridge). I was thinking it would be sluggish (from fridge to counter) for the first batch, but it separated massively into curds and whey in only 18 hours instead of 24. The biggest problem is that it is thin, like the consistency of milk, instead of like the thin yogurt I usually get. The curdles are really tiny (like baby spit up). You can see at the end of the 2nd clip. Any ideas after watching videos would be greatly appreciated. th-cam.com/video/5oXhXsORynY/w-d-xo.htmlsi=yxptcMUCs2aAv3p8 th-cam.com/video/T-vd4xoDnGs/w-d-xo.htmlsi=LUDO0Je76sPYC3kD The first video is a 90 second monologue describing what happened followed by 2 short video clips. The second video is a short 45 second video showing just how watery it is and the “micro-curds”.
Nothing at all wrong with it “over fermented” the effervescence is great. What do you do with over fermented kefir? Drink it! I tend to leave it for second ferment and it thickens up and is lovely.
Sounds like you make kefer every day? That's too much for me so I put it in a cool hallway and let it go 4 days. It seperates a bit but it still tastes fine. Are there better wyas to slow down the growth?
Mine has been fermenting for weeks and it’s very sour but also very smooth looking, unlike this one she’s showing. But in the same jar I’ve had it look like this as well, I don’t know why it varies so much. What I do is I have placed the seeds in a jar and then purée milk on top. As I’m drinking it I add more milk to it and doing this perpetually. It’s always so delicious!! I never take the grains out. Just strain, drink and add more milk
Thank you, I was wondering if that's what happened as I revive my new kefir grains...the kefir was granular and sour-cheesy tasting, not really bad but not palatable. I might have had the temp up to high too, I leave a 100 W light on in the oven which keeps the temperature 78-88. That seems too much. And the kefir cooked up really pretty quick, like 12 hours and it was showing signs of fermentation. But this morning there was separation into whey, about 1" in the middle bottom part of the mason jar, so I did it too long and probably too hot, and likely not enough milk either. Still learning! After this batch, I washed them off in well water until they rinsed down to yellowish hominy-looking stuff, I assume those are the grains. And they're cooking up another batch now at a lower temp, 72-78
Hi, I'm on a ketogenic diet 3 years, And I've been making and drinking milk kefir for two years now, Here is a challenge, I did not find online : how to make high fat kefir & how to make high fat cheese kefir ? I would be happy if you prepare a guide on this subject, And is it even possible ? thank you very much
What is all the stuff stuck to the bottom of your jar? Do the grains stay at the top of the milk/jar? I always have cottage cheese like stuff. Hard to tell it apart from the grains unless it is the grains?
What if you make it with half and half milk or canned milk? What if you blend whole milk with cream cheese then add the grains and ferment it. What then? I'm looking for a dense cheese from the process. Any ideas?
Kefir cant get bad even if overfermented because the acids in the ferment works as a preservative. Only when your grains died and didn't ferment anymore it gets bad.
Hi, I've tried store bought kefir and love the taste, its more like a tangy yoghurt drink, however home made using grains to be honest tastes pretty nasty. I have only just started making and to me it tastes like OFF milk, and given it's been out on the bench for 24hrs thats exactly what it does taste like. (if I didn't know any better, I would dispose of it as sour milk). I will continue to experiment but any trouble shooting tips would be most grateful.
Read the store bought kefir labels very carefully, because many times it is like store bought kombucha. Stuff is added to it to “Americanize” it (what is done to almost every store bought made food…sugars and flavors added to it) The first time I had plain kefir, I thought it was bad also, but after I almost completely stopped consuming sugar and revisited plain kefir, I realized that my palate had adjusted to what it is supposed to taste like.
Hey there! There's no doubt, homemade kefir is defiantly different from the store-bought stuff. However, it should taste "bad," like rotten. Yes, it will be tart, but tart is different than rotten-sour. Also, it can often happen were things taste too "yeasty" and that's not what you want either. A few tips: Ferment only using whole milk. Grains respond best in that environment. Try shorter ferments if things taste too tart or sour. Try removing the grains after some separation, then allow a second ferment with the kefir only, no grains. refrigerate the kefir after you've strained it. It's amazing the difference it can make just drinking it cold instead of room temp. Don't be afraid to add a little chocolate syrup or honey. True, it adds a little sugar, but if that's what makes it delicious and makes you drink it, then who cares!? Hope that helps :)
Can you do a video recipe on almond store bought milk… I’m using silk unsweetened almond milk fermented 22-24 hrs and it comes out fizzing and yeasty😩Ty
No, I would say that is pretty normal for most people. This will depend of your ratio of grains to milk, but my 1 quart jar + 1 tbsp of grains typically ferments for about 24 hours.
Mix the grains with fresh milk in a jar, leave some room at the top and put a lid on it in the fridge, 3 weeks is ok then i reccomend to add more fresh milk.
If you'd like to learn more, check out my Audiobook on Amazon! 😃
a.co/d/aGyGGCi
A lot of people over ferment their kefir or double ferment, it has twice the probiotic power and makes great cream cheese
Exactly Nicole. That's the only way to make keifer, imo.
Yah i drain off as much of the whey aa i can from mine and make kefir cheese
I was going to ask about that. I had my own kefir grains for a year but when I moved I had to throw them out. I just got new grains and the kefir has been having a strong cream cheese smell that my previous kefir didn't have. I didn't know if that was okay.
Thank you for the information
Clarify double fermentation protocol 🙏
I love my overfermented kefir!!! I do it every time. Takes all the sugar out of it.
Mine comes out way more creamy too. Sometimes I strain out some of the extra whey and then my kefir is like a milkshake. Yum.
Same here. I even drain off as much whey as i can and make what i call kefir cheese :)
@@kaliladyhawke8984 how long you ferment it to get that sauer taste
if your kefir tastes slimy when u drink it, is that normal?
@@jonathan__BBE No.
I just shake the jar before I open it. No need to stir in the jar. I also keep the strainer submerged in the drained off kefir to “wash” the grains to remove any fat or curds that get trapped there. Then drain the rest of the way and pop back into jar and fill up the whole milk. I only wash the jar at the weekend
It’s been doing great this way and our outdoor temps are over 100f.
is it normal for your kefir to taste slimy?
It is not over fermentation. It is just more stronger.
That batch is not overfermented. It is perfectly fine, in fact will have more probiotics. Just shake it up first before straining.
Agreed, "over" fermented is certainly subjective and based on individual taste. :)
This was super helpful! Thank you for putting in the time and effort in making this video to help newbies like me
Thanks so much!
Learn a different word than “super.” Good grief, “super this, super that.” Get a vocabulary.
Just started making Kefir and my batch has over fermented. After listening to your advice I shall enjoy it. Thank you from Wales in the UK.🙂
Hi there,
For how long do you ferment yours? I live in London and I only ferment my for 24hrs.
Btw, I use dairy free milk, almond, coconut milk.
@@eduhaile5853 Hi. Since my original post I've been making kefir milk regularly. I have it every morning and I use grass fed dairy milk. Regarding your question it depends how many grains you put in the milk I use a small handful which takes a day and a half to ferment the way I like it. I wait until the milk seperates from the grains so it looks like clear liquid in parts then you know its really done.
@@Rureal42
Thank you for your response. where can I get vegan kefir grains. I am lactose intolerant. Thank you for your informative and educational information .
Stay blessed .
@@eduhaile5853 You do not need VEGAN kefir grains. All kefir grains are vegan. YOU can drink kefir made with milk, if you are lactose intolerant. Kefir grains feed on milk sugar.
You know, I watched a black lady's kefir video, forgot her name, and she so matter of fact mentioned that was common(The whey separation) and to just mix it, so I just thought I needed to wait for THAT to happen, and I actually like the sourish taste it has, but I know it can damage the kefir if I just keep doing that so I will stop, nice to see this vid, you should have many more subs because NONE of the other vids explain it the way you do
Funnyn fact, I NEVER ate yogurt as a child, my grandma had kefir and I loved both eating the liquid and sneaking a bit of the grains once in a while(I mean, when I started working in a movie theatre when I was 17, my pals gave me a welcome cookie that was the coffee from the coffee machine, you know, they press it and looks like a cookie, joke was on them, I asked for seconds lol) and just decided to start with my kefir in honor to my granny(Because I am usually too lazy)
Thanks for the vid, gonna watch watever else you have :)
You will not be damaging your grains by letting the whey separate. If you like your kefir very tart.... then let the whey separate, and enjoy.. If you like a much milder kefir, then do not let the whey separate. Either way, the grains are not harmed.
I over ferment, then strain off the whey and use it in soups and stews. You end up with a lovely thick kefir.
When it overferments, separate curds and whey by pouring in strainer over a bowl and covering in fridge overnight. Then use whey liquid to make fermented veggies or kefir soda and make kefir cheese or cream cheese out of the solids. So good and healthy! 😋
I made whey soda once and it was delicious, I need to do it again.
I ferment for 3 days with hardly any separation and it's not as fizzy. Plus the whey is liquid gold!!!
Just been doing this for a month or so. No catastrophes as yet. My kefir grains have doubled size since purchasing. They are not small either. Like gristle. Just keep using for next batch. Is that OK. Can there be too much grains. I usually make a litre at a time.
Yes, grain growth can be quite fast and, at times, unexpected. There really can't be "too many" grains. However, as more grains develop, you will notice your fermentation time decrease if they're placed in the same amount of milk. I've noticed that I need to remove grains from my standard jar about once per week in order to keep the fermentation level/time where I like it.
I had a very over-fermented batch (48 hrs). The fat was floating on top with 2/3's of the jar liquid. I strained it and didn't smell very good. If I choose not to drink it, would the curds still be safe to use for a new batch or once it gets close to rotting should I not use the curds? Thanks
Just wondering what to do with my kefir grains, I started with 2 TBS in November, I now have over a pint. I separated them once, then I had to separate them again, my fridg is full of Jar's. can I freeze some, I can't use all the kefir, I am the only one to use it. I do make cheese, and cheese dip, and smoothies, but like I said I am the only one to use it. also my kefir ferments in about 8 to 10 hrs, and I'm in Michigan and it's cold here, I put it by the window to slow it down, but it still ferments too quick, any suggestions??? I have never rinsed them with water, so should I rinse them???? tks Nicky
Give some away to friends or family. If you have pets, you can even feed the extra kefir grains to your pets.
You don’t need to rinse them
You can eat them
This actually makes my ferments far more satisfactory. Using the grains alone can result in thin, inconsistent and gross kefir. But if I use the grains and the milk they were stored in in the fridge for a bit to seed the ferment, it results in ideal kefir every time.
Hi. I used three sachets of kefir and put them in a glass jar in a cabinet for more than 24 hours but it didn't Ferment, the milk was only changed into yogurt and it did not have a separated water in it. Please can you help know what to do?
I heard that metal is no good for the grains but your using a metal bowl. Is that a myth?
You can use stainless steel items
girl you so fine! The info is great as well
Keh like eh in emergency, the first e. Fir like fear. Keh-fear.
Can we cook Kefir instead of yoghurt to make chicken curry?
Mine has been setting 24 hours but is kinda thick but NO curds in it....is it not done yet or is there something else wrong?
Thank you! 👌🥛
My grains have tripled in size in about a month. Is this normal? It’s creating far more than I can keep up with
Congratulations. You now have a business. 😆
Do you use raw milk?for kefir
Yes, raw milk is best
I can't get the curds out of my grains......mine are never creamy, to rubbery to separate 😞
You can still definitely separate them it takes a bit longer but you haven't lost your keifer grains! This morning I had complete separation and the keifer was on top with the milk curds and I used a rubber spatula and a nylon mesh strainer and I got my guys out! I'm still learning and it's a process for sure
Plus I've heard they're very resilient, a little pressure won't kill them or grate them(I believe)
After two batches, I still get yeasty smell and taste. Not sour at all. What to do?
@@Holy.Moly.Coley. Started making soda with water kefir instead. Good stuff.
Just shove it in the blender...job done.
Can’t you just add extra Milk to over fermented Keifir
DO NOT STIR with the Spoon into the Strainer!!!!!!! You KILL the baby kefir grains!! Instead just move vibrate it left-right, or in a rotation manner....You will see how nice the Grains are separated !
Safe?! All you need to do is put it in a blender and blend on medium for 15 seconds and it’s fine. Ridiculous.
My kefir grains turned pinkish, what to do?
Take them to the disco!
they've got some kind of mold or something. throw them out. Google pink kefir.
@@fullup91 wth😂😂😂😂😂
Hi! Accidentally I left my batch fermenting for more than 3 days. What should I do? Are my Kefir grains ok? I did notice a little pinkish color on the top very worried if they still can be strained and are good. I will Appreciate your help.
Nothing wrong with it. U can drink it or just dilute it adding water and let it stay for short time.
There's no need to throe it away
I make cheese out of it. :-)
I do this on occasion I just strain my grains then put the kefir in a blender with fresh fruit (strawberries and blueberries) whip it up and put in the fridge the kids like this more
I’ve fermented mine for weeks, still fine
bad lighting
People will do anything for monetization. This information could have been compressed in 2minutes. Please plan your video and information in advance next time.
It's not over fermented, just shake it and it has more probiotics.
That’s actually not true, it’s suppose to separate. How don’t you know that. It’s not even worth it or as powerful until it separates it. It’s weak when it doesn’t separate. You just stir it up and it works. This is how the original ls from Europe do it.
Be cautious to take the advice from the newer crowds new to the process and only fermenting a couple years. Old world from hundreds of years tradition, let’s it ferment until completely separated bc you want the strains to be powerful.
If you don’t like the extreme sour taste just mix with a flavored sparkling water and enjoy it as a sour sparkling drink. Delicious.
Very powerful once it’s sat over 24hrs. Anything less is not as potent.
I let mine separate. I have issues otherwise
I've been drinking and making my own for the last three week and I lost 10kg of body weight. I drink one liter a day and I love when overferment. I also have so much energy. My toilet time pattern changed to very short but few times per day. Calms me down when drinking it before bed. I look 5 years younger and fresher. I LOVE IT. Also enjoy taking care if the Kefir and seeing it how it grows.
I can see that it works this way. I started drinking abotu same amount and I am not so hungry. And my digestion feels much better.
First time I tried kefir I was tired and it was like taking a sleeping pill. It was strange. Now it’s just calming a bit.
Do you use raw or pasturazied milk ?
@@feltingme do you raw or pasturazied milk ?
@@markmaxwell4890 patuerised
2:55 you're welcome
That's no overfermantation that's how it's supposed to be. You definitely have no clue
According to this I've basically been over fermenting every time. I always ferment for at least 24 hours. I actually like the sour taste.
Please don't have music playing in background. We want to hear you, not music.
muppet alert!
The music is low dumbass
@@learnedeldersofteemo8917 did I say anything about the volume? It's annoying regardless of the volume. Look at other comments you fool. I'm not the only one. But go ahead and tell EVERYONE else that the volume is low. Might as well say something else that's pointless. Let's talk about the weather? What shoe size do you wear, dumbass?
It's not professional to have music playing. That's a fact. She picked that music because it sounds good to HER. Others may hate it. But yes, keep commenting on the Volume, brainless fool.
@@learnedeldersofteemo8917 Also, feel free to notice how many people have gave my comment a thumbs UP. Get it? You are in the minority you fool. I gave her a good tip, wasn't rude or mean about it, people agreed, but for some reason YOU feel the need to tell me about the volume. How does it feel being a charlatan? How people like you get in life is beyond me. The government must take care of you .. tsk tsk
Dimitri P I don’t know why but your response made me literally laugh my ass off.
Bitter & sour are polar opposites.
Bitter = Alkaline,
Sour = Acid.
There's no way something can be bitter & sour at the same time.
I had problems with my kefir and about to throw it away but I just saw your video in time and it saves my kefir! Thanks for sharing.
i let my kefir ferment for 24 hours
then take the grains out.
then ferment 5 more days.
its nice and tainey.
Do youbads fruit as a prebiotic sonthey dont die ?
@@han436 no,just plain.
@@waynebrewer8908 How can they survive without food 5 days ? İt seems hard lactos in milk can feed them max 2 day I think
I doubt you’re getting anything out of leaving the 2nd ferment that long. If you’re concerned enough about the grain’s well-being to remove them after 24 hours, how does that bode for the rest of the probiotics for almost another week? Anything beyond another 48 hours is probably killing off large amounts of probiotics.
5 more days on the counter or in the fridge?. I've been doing my second ferment in the fridge, 2-5 days. It's gets separate, but I put it all back into a blender before drinking. It's nice and tart.
Comforting explanation. The few times I bought kefir grains they always did this - separating the whey and curds. I froze the kefir grains in a little milk. Then I thawed them and put them in semi skimmed milk. They are fermenting amazingly for the first time now.
If the whey was separating from your kefir, then your grains were fermenting amazingly well to begin with from the very start.... not for the very first time after you froze and unthawed them... If you mean they ferment slower now... and the whey does not separate... That just means you might have killed off half the good bacteria in and on the grains when you froze them. Either that or the bacteria doesn't like the semi skimmed milk you are using, or both.
" Keh - Fear " ......please.....
it depends on what you want. Kefir can be fermenting for 3 days. it's still not bad... i've rather the 24 hours cause is more soft... also in summer time it ferments faster and grows more. So its up to you and what you like... Some people make cheese out of it. (i still have to learn that one)
I do this all the time. I blend it up before drinking. I think it tastes good.
Why does my kefir gets slimy??
My kefir gets very slimy and thick, especially after I refrigerate it for couple days or as I make the next batches
Has this happened to anybody??
It seems very strange!!
Trust me kefir on the thicker side is far more ideal than on the thin side. Pulse thick kefir a few times in a blender and I’m sure it will be fine to your senses.
My kefir is over developing to the point the gas made it overflow the jar when being stirred. ..I have now taken out the grains washed them in fresh milk.and will use less grains in the next batch.i will also put it in a cooler place to ferment .. hope it works.. I miss it.. It bothers me.. 😯😯😯😯
Hmmm. That is how I know to separate the milk from the grains: when it separates. I like the buttermilk/tart taste of the kefir milk. Makes really delicious homemade ranch dressing.
Can someone watch this quick two minute video I made? My kefir was coming along wonderfully for 3 weeks until I took a 4 day break (in fridge). I was thinking it would be sluggish (from fridge to counter) for the first batch, but it separated massively into curds and whey in only 18 hours instead of 24. The biggest problem is that it is thin, like the consistency of milk, instead of like the thin yogurt I usually get. The curdles are really tiny (like baby spit up). You can see at the end of the 2nd clip. Any ideas after watching videos would be greatly appreciated.
th-cam.com/video/5oXhXsORynY/w-d-xo.htmlsi=yxptcMUCs2aAv3p8
th-cam.com/video/T-vd4xoDnGs/w-d-xo.htmlsi=LUDO0Je76sPYC3kD
The first video is a 90 second monologue describing what happened followed by 2 short video clips. The second video is a short 45 second video showing just how watery it is and the “micro-curds”.
Nothing at all wrong with it “over fermented” the effervescence is great. What do you do with over fermented kefir? Drink it! I tend to leave it for second ferment and it thickens up and is lovely.
Women who like kefir are better.
Thank you so much! I was frisking out
Mine isn't overly sour but a bit yeasty. Still good?
You are glowing. I’ve noticed this trend among gut health focused individuals. Thanks for the video.
Sounds like you make kefer every day? That's too much for me so I put it in a cool hallway and let it go 4 days. It seperates a bit but it still tastes fine. Are there better wyas to slow down the growth?
Mine sont turn tart its a tablespoon but i think i need to buy another tablespoon
Taste th drink or the actual gummy kefir?
Suggest the best way and timing to have the kafir grains
Really really really good and useful info here. Thank you so much 😄
Mine has been fermenting for weeks and it’s very sour but also very smooth looking, unlike this one she’s showing. But in the same jar I’ve had it look like this as well, I don’t know why it varies so much. What I do is I have placed the seeds in a jar and then purée milk on top. As I’m drinking it I add more milk to it and doing this perpetually. It’s always so delicious!! I never take the grains out. Just strain, drink and add more milk
Thank you, I was wondering if that's what happened as I revive my new kefir grains...the kefir was granular and sour-cheesy tasting, not really bad but not palatable. I might have had the temp up to high too, I leave a 100 W light on in the oven which keeps the temperature 78-88. That seems too much. And the kefir cooked up really pretty quick, like 12 hours and it was showing signs of fermentation. But this morning there was separation into whey, about 1" in the middle bottom part of the mason jar, so I did it too long and probably too hot, and likely not enough milk either.
Still learning!
After this batch, I washed them off in well water until they rinsed down to yellowish hominy-looking stuff, I assume those are the grains. And they're cooking up another batch now at a lower temp, 72-78
Yes, 64-72 degrees is the optimal temperature for fermenting kefir. It is a much lower temperature than for yogurt.
Hi,
I'm on a ketogenic diet 3 years,
And I've been making and drinking milk kefir for two years now,
Here is a challenge, I did not find online :
how to make high fat kefir
&
how to make high fat cheese kefir ?
I would be happy if you prepare a guide on this subject,
And is it even possible ?
thank you very much
What is all the stuff stuck to the bottom of your jar? Do the grains stay at the top of the milk/jar? I always have cottage cheese like stuff. Hard to tell it apart from the grains unless it is the grains?
What if you make it with half and half milk or canned milk? What if you blend whole milk with cream cheese then add the grains and ferment it. What then? I'm looking for a dense cheese from the process. Any ideas?
Kefir cant get bad even if overfermented because the acids in the ferment works as a preservative. Only when your grains died and didn't ferment anymore it gets bad.
Oh man, thank you for this. I was certain I'd ruined my freshly purchased grains. 😮💨 What a huge relief!!
Hi is it normal to taste like soda not entirely but a little taste? I use ultra pasteurized milk
It's milky white kefir love. A darker background would be nice.
I thought you were supposed to use bamboo or plastic spoon and not metal?
So that’s what happened to mine!!! It tasted grainy and I didn’t like that!
When it's over fermented .. i add more row milk
Anyone wanna play brawlhalla .
Glad to be the 1000th like!
Hi, I've tried store bought kefir and love the taste, its more like a tangy yoghurt drink, however home made using grains to be honest tastes pretty nasty. I have only just started making and to me it tastes like OFF milk, and given it's been out on the bench for 24hrs thats exactly what it does taste like. (if I didn't know any better, I would dispose of it as sour milk). I will continue to experiment but any trouble shooting tips would be most grateful.
Read the store bought kefir labels very carefully, because many times it is like store bought kombucha. Stuff is added to it to “Americanize” it (what is done to almost every store bought made food…sugars and flavors added to it) The first time I had plain kefir, I thought it was bad also, but after I almost completely stopped consuming sugar and revisited plain kefir, I realized that my palate had adjusted to what it is supposed to taste like.
Hey there! There's no doubt, homemade kefir is defiantly different from the store-bought stuff. However, it should taste "bad," like rotten. Yes, it will be tart, but tart is different than rotten-sour. Also, it can often happen were things taste too "yeasty" and that's not what you want either. A few tips:
Ferment only using whole milk. Grains respond best in that environment.
Try shorter ferments if things taste too tart or sour.
Try removing the grains after some separation, then allow a second ferment with the kefir only, no grains.
refrigerate the kefir after you've strained it. It's amazing the difference it can make just drinking it cold instead of room temp.
Don't be afraid to add a little chocolate syrup or honey. True, it adds a little sugar, but if that's what makes it delicious and makes you drink it, then who cares!?
Hope that helps :)
Can you do a video recipe on almond store bought milk… I’m using silk unsweetened almond milk fermented 22-24 hrs and it comes out fizzing and yeasty😩Ty
Almond milk doesn't contain any lactose so isn't ideal for kefir.
Is 24 hrs considered too long for kefir fermentation?
No, I would say that is pretty normal for most people. This will depend of your ratio of grains to milk, but my 1 quart jar + 1 tbsp of grains typically ferments for about 24 hours.
What do you do with the Kefir when you go away? Thanks in advance, great video!
You can just leave it in the fridge, it’s very hard to kill kefir 😊
Mix the grains with fresh milk in a jar, leave some room at the top and put a lid on it in the fridge, 3 weeks is ok then i reccomend to add more fresh milk.
Space is Fake I lost my Kefir during the quarantine. I forgot about it, then it went sour. I will try again! Thanks for the advice.
at 2.40--is that yeast? vinegar making sour taste?
It's whey from the milk.
It's not pronounced like KEEFUR more like KAYFEAR
Can I use goats milk ? Or grass fed milk
yes and yes, raw unpasturized grass fed milk is the best.
@@learnedeldersofteemo8917 do u heat the raw milk??
@@adhikariindia Nope
Why is my kefir smells like nail polish? Only been in the milk 12 hours .. they are my new grains I just bought at etsy
Just first use, trow it away. It will be okay next time
Great video 👍 thanks for sharing!