Making kefir work for you, 3 main factors, no whey! Why I do What I do? for good kefir
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- เผยแพร่เมื่อ 20 ก.ค. 2023
- kefir history @ the end. Making kefir in the summer, hot climates, or fluctuating temperatures can cause some real issues if your not aware of the situation.
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I tried to follow Donna’s direction and was unsuccessful to get the creamy kefir. Then I just dumped all of the grains in the jar and added the milk, put the lid on and went to do some gardening 3-4 hrs. It was summer, about 75-77 in the house. When I came back, I checked on kefir and it looked to me not liquid so I swirled the jar and went to take shower. And just as you said, my kefir was done in about 5 hrs to a creamy nice drink. I was drinking and thinking that I should forget Donna’s directions and not to be afraid of experimenting. I am so glad finding your videos and getting your virtual support on my experiences with the ratios and being right. This days I also put a lot of grains and swirl it around, and change my approach with how long to wait according to the temperature in my house. Great information! Thanks.
Very good news! 🍶🥛 Glad to hear!👍.. I'll be making a new video soon with my current routine and the reason yeast can get reduced from the kefir matrix.
Thank you this has been the most common sense video that I have seen so far. So much easier than other explanations on how to make milk kefir and keep it going
You're Welcome! 🥛🥛🍶
Good to hear.. 👌👍
I have been making kefer for only about a year... I r eally appreciate your reassurance on the flexibility of fermenting kefir. I go by taste, smell, effervescence. Thank you!
People are crazy about telling others what to do. 5:24 I’ve been making kefir for a long time, and whey is nasty. I’ve always done higher grain ratio. Well after experimenting a few yrs which way works best. No idea how I stumbled onto your channel, but nice content. :)
Yep 🤣🤣 .. hey that's awesome, glad to have made your acquaintance. Good you figured it out because there was little to no help out there on the specifics. Persistence & observation was the only way to make it.. eventually you get enough grains & things can fall into place.. Lots of ppl just quit before that. So I hope this helps some people keep it up.
I'm a little obsessed with kefir, the history, & people of the Caucasus Mountains, the kefir people. At the end of each video I add history & scientific tid bits.. I found most the secrets to figure this out from the Russians 😁 .. confirmed a lot by reading university studies.
my apologies for being mistaken in my post below regarding lactose levels in different fat levels of milk. I got it wrong low fat milk actually contains a little more lactose than regular whole milk does. While the difference is at most a couple of percentage it needed to be corrected. Never the less the fermentation comes to an end when the bacteria east up all the lactose or any other available type of sugar source added into the fermenting mix.
Looking back at this week. My kefir is separating before is thickens. My home stays at 76. Too expensive to keep it colder here I fla. But it is very consistent!
That's how I roll too, you can reduce you grain ratio a notch, or add more milk.. disturb as soon as you get a partial separation in the grian mass.
I have had a hard time getting my kefir to be creamy. I over ferment it. Still learning! Is it still the same health benefits you if I strain and drink the over fermented kefir? I don’t want to waste it. I use raw milk too and pay good money for it
Hi Laura, yes it's still good with the health benefits. If you over ferment you can increase the thickness by draining off some whey like I shown in many of my videos on "seperation". 🍶🥛
Certain containers are more conducive to draining some of the whey off. Shorter containers & containers without a lip at the top.
Glad your on the Raw milk. Kefir is a learning process, kind of like growing plants or baking a cake.
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
Hi, reply is a little late but I would try to get rid of the curds to get fresh milk for the grains. Lots of times if the grains are covered/ embedded in curd I would put some milk in the jar & shake or stir it up to loosen the curds & grain. Strain & drink that.. then put fresh milk with the grains. Good luck 🍶🥛🥛
What’s the problem with seperating? I just shake it up and use it no problem- I’m using raw milk as well - but just curious why we are concerned about the whey.
Most people dont like it. I dont. Theres no reason for it. Store bought kefir never has whey. That's the texture were going for.
Any tips for reducing the yeasty flavor in a really yeasty strain? I don't mind a little bit mine almost tastes like sourdough starter it's so yeasty
Kefir is supposed to be yeasty. But use a Sealed container most of the time & pull grains earlier. Warmer tempratures increase yeast production. But you should maintain some yeast by letting them get air regularly
And I mean maximum temperature. The higher it is, the more yeast will be produced
Hi I’m in the UK and I have been given some grains by a friend about a teaspoon amount. He told me to add them to a pint of milk. I have used a good organic Non- homogenised whole milk. It’s been 24 hrs nearly and it looks like nothing is happening. What could the problem be ?
Temperature? Too much milk? Or dead grains ?
Any help is appreciated
Hi Andy! Cool! It's too much milk.. use a 16 oz jar not filled in the begining.. I recommend following the advice in my video about starting new grains.. if it's cold use 8 - 12 oz milk in the jar to start with, & increase as they grow. Change the milk daily regardless, or pour half this one to bring the level down.
Oh wow they have non homogenized! Cool we dont have that in stores here. I dont like ultra pasturized & the UHT is bad news. I'd rather use regular pasturized... there will be a new video soon where I use store bought milk for a day😯
Start new grains - th-cam.com/video/9RU3q2Xf4io/w-d-xo.html
Hi Andy! Not sure if YT sent you my last comment cause I had a link in there.. here it is without the link-
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Cool! It's too much milk.. use a 16 oz jar not filled in the begining.. I recommend following the advice in my video about starting new grains.. if it's cold use 8 - 12 oz milk in the jar to start with, & increase as they grow. Change the milk daily regardless, or pour half this one to bring the level down.
Oh wow they have non homogenized! Cool we dont have that in stores here. I dont like ultra pasturized & the UHT is bad news. I'd rather use regular pasturized... there will be a new video soon where I use store bought milk for a day😯
It seems to me that from a practicle point of view lactose or fructose or sugar (of any kind)and how much there is in a fermentation is going to be the main determinant as to how many CFU the fermentation batch will/can produce. When the fermentation process runs out of food it ceases to produce. Like a car, no gas no go. That being the case lo fat milk will a few percent advantage over hi fat mils simply because it has slightly more lactose content. Either way it will be lots with live seed grain fermentation's. Perhaps an assortment of different types of sugars might make for a higher yield if the different sugars cater to specific bacteria and yeasts. I wold think researchers already know what the different types of bacteria like best. That's just more study than I care to get into, I just want a good batch of kefir. Thanks for the interesting video.
True low fat will have more lactose by volume. Laboratory researchers found that higher grain ratios did produce higher amounts of kefiran & other notable byproducts. But there is a limit, if you let it go too long with too much grain, they run out of food.
I just started making kefir from grains. The taste of my first batch somehow reminds me of white glue. White glue is made from milk.
Hmm, well there is a lot of acetone produced when the whey production starts.
Hi, I am a bit confused on your 321 ratio, in one of your videos 3 years ago you say 321 is one cup grains and 2 cups milk, but in a recent video you talk about 3 cups milk and one cup grains, what should I follow to get creamy and less sour kefir. Also is it necessary to keep it in the fridge for 24 hrs and then to put it on the counter for accelerating the ferment. Also how long will the kefir retain it flavor and properties in the fridge once the grains have been strained.
Hi Nighat.. dont read into it too much. I've never actually measure anything, I go by eye, looking at the container, how ever many grains you have add the milk to make up the other 2/3 to equal 1 batch. Milk is reduced to match amount of grains.. Once you use a high ratio you will see the changes right away, that is most important. It can be done right away & you'll see results today.. 1/3 by eye, then depending on your tempratures will be how long it needs to be out. If you dont put in fridge it will be done very quickly, dependent on temp.
Fridgerating is part of what makes the kefir better.. It gives more of a slippery creaminess. Just adjust your ratio up & try it. That's when things start to make sense! It will be done much faster than your used to.
Depending on your tempratures you can go anywhere from that 2 cups to 3 cups, if you're measuring that way. This video is for summer high heat. I had someone on the Virgin Islands said it was 90 degrees in their house, with them in mind 3 cups (1/4 grain) would be the lowest ratio I'd recommend to slow the ferment down to deal with the heat.
The final ratio you use will just change your time in relationship to temprature.
The kefir just continues to ferment at a lower rate after you remove the grains. It's still fine after days it will just start to seperate to whey & thicken the curd. I typically use it by the next day. Adjust to your schedule and needs. If you need to store the kefir longer, depending on what you like you may want to pull the grains out a little sooner, before whey forms with the grains in.
With this method everything is happening much faster. I typically drink part of it right away after removing the grians. The rest I put in the fridge & drink later in the day or next day. The flavors change over time so see what you like best. Keep in touch. Happy kefiring 🥛🍶
Thank you for your prompt reply. I will follow your instructions and keep you posted. I have about 2 tablespoons of grains, so I think I should build up the grains first as I saw in one of your videos.
Yes, follow the "starting new grains" video procedures to get them grown up. Use the smaller container till the grains fill up more than 1/3 of it. Then transfer to larger container or split into two. Adjust milk levels to maintain about 1/3 of the grains to total milk volume. Good luck, I know you'll do fine. We want success not luck! 🎉.
How warm is your house conditions?
What brand is your nylon strainer, please?
Its Stainless steel, farberware just got it at walmart years ago
I think I am keeping my kefir in the fridge too long my work hours really do dictate things. Which leads to to a question re the jars I use a mason jar and it seems they stay so cold after I remove from the fridge. I see some of you jars are of a thinner glass . Do you need to adjust for this ?
On the weekend overferment all the way, on purpose so it gets enough air and warmth to recover the yeast . Or leave out all night. That will reboot them If they're slowing down with too much fridge time. You can drain off some of the whey when it fully seperates
Your right about jars. U have to account for that. In summer a lower grain ratio should be used so you have more time to let it warm. 50% ratio is for winter, summer should be at 1/3 or even 1/4 ratio if real warm with pasturized milk
If i make kefir by keeping them in refrigerator all the time? Would it hurt my grains? Because in my area temperature is going to reach 35 Celcius or above
They will not grow after a while & may go to sleep. They should be warmed up regularly to keep bacteria balance & growth going.. that's why I leave it out a short time every day. Every 3 days could get you by.
there are people online who think their own saliva is better than using kefir grains. Your opinion? Thank you and Greetings from Munich
No thanks! Yes I know exactly what your talking about, I am in the primal community. It's not a kefir it's actually just fermented milk, quark.. The bacteria may be good, but the taste will not be great. Depending on how your breath smells 😂😂.. but that will never give a similar product to kefir in taste profile.
If you get good raw milk it will curd right away on it's own like I showed in the 1 shorts video & it have good taste, but that doesnt always happen. It depends on the cows and the farm process/ cleanliness.. I recomend to test the milk ferment itself if you getting it right from a local farm.
Thanks for commenting, good to meet you. 🥛🍶👌
I am tweaking
Mine like that as we speak. My ratio is doing the same thing. My jars have so much residual kefir stuck on the sides . I jIt scrape it into the jar. Have not rinsed them in awhile.I am having a problem getting my thickness back. My grains really grew but my kefir is getting whey pockets way before they are thick like I like it and are too carbonated??! What do I need to fix?
Can’t wait to try the raw milk. I found a farm on my way to work. I live I. Fla but with my AC on hour ride is not a problem! But need to get my times down my work hours suck!!
It's pretty hot out & it affects the kefir even in your house. Reduce the grain ratio your using.. it's just too fast for what your working with - temp & milk wise. The 50% im using in latest videos is extreme & more for winter, you should be at 1/3 or as low as 1/4 is it's real warm & still going too fast. There are no competing bacteria in pasturized milk, so it doesnt need quite as much ratio as raw milk will.
That's awesome, I've been hearing about a lot more raw milk in florida lately. I use a plastic tote or storage container to out it in.. My jars have broken before, I drive a little crazy sometimes on corners. 😂
@@thekefircode7399 lol! Hear ya brother! Me two will take note ! I was assuming that my house temp is under control based on my thermostat reading will try adjusting. My grains are approaching ginormous so based on that alone should prompt my adjustment! I never consider the outside temp havin much bearing due to my HEavy A/C usage!
Just got my dry grains culture kit in the mail. Now what?
Hi Wendy 🥛🍶.. I don't know, I've never used dried out grains.. well I tried once & they never took off even after more than a month.
But you just put in some milk & change daily
Have any tips on how to grow large-size grains?
Hi John, like I said in the video, (or the last).. 1 thing is to remove the smaller grains to another container so the larger grains get more food. Kind of like in a fish tank. Ton of small fish eating the food, then the big ones won't get enough to grow big.
Secondly. Increase the growth and feeding cycle. This will take work & lots of milk. Every ferment cycle is a feeding cycle. Do 3 batches a day on the counter or warmer temps, w/ a high enough ratio to achieve near whey production on each batch. Each batch is growth potential.
2-4 batches or whatever you want. The big ones will get bigger each cycle. Heat increases growth and cycle time so you have to balance it to be able to keep up.. Even from the fridge I can put them in 90 degree heat and get growth in just 2-3 hours.
See my videos about disturbing the grains to keep them evenly well fed during fermentation. Here's 1of them.. th-cam.com/video/BwOCXnfSyjw/w-d-xo.html
Dont be afraid to respond back & comment. I need more comments so YT will promote this video. I forgot to ask for that in the vid 🤔.
@@thekefircode7399 Wonderful. Thank you
You can put kefir in the oven with the light on.
That would be good for winter seasons, to get a warmer stable temp. I put it by heater vents sometimes for explosive kefir. Had one video I made about the heater vents I never uploaded. Higher maximum temperatures while out really increases yeast taste.
@@thekefircode7399 I've been watching all your videos and taking your advice. Thank you! I just started fermenting kefir and have only done 3 jars so far. I like your method.
I may try taking the lids off!!
Unsealed will reduce carbonation, yes. Also a slower ferment will help, so if it's still too much reduce your ratio. Take out some grains or use more milk.
How does kefir drink taste should be like
Does it tastes like fresh cream
Or it tastes like curd
Tastes essentially ike sourdough curds, cream depending how much cream in your milk. Probably only really get a cream taste with unadulterated raw milk.
I made some but it taste bad even when i added spoon of honey. But it doesnt smell bad
Sorry, not much info to go on.. hows it going did you just start these grians? It takes a bit for them to get going.
Lots of posts on milk kefir Jones on coconut milk kefir
I'm curious does kefir increase anyones blood sugar?
Hi! The kefir itself eats the lactose sugars in the milk as its food source. So there is hardly any sugar left at the end of the ferment. Store bought kefir is absolutely loaded with added sugars. This made at home with live grains has close to zero.👍 Also the way I make there is hardly any need for adding anything because it tastes good. Thanks for watching 🍶🥛
@@thekefircode7399 Thank you. Is there a video where you have the steps you take to make Kefir?
@@PardieDiem Well many of them go through it.. this 3 min video seems to be popular. th-cam.com/video/9ZiCc-0D3FQ/w-d-xo.html
I'm seeing a lot of brand new kefir makers. So I'll take your interest and make a video that just goes through what I do in a day, everytime I interact with the kefir. To see all the in between behind the scenes.
Your grains are not slimmy at all...mine are very slimmy...what does it mean?
Not bad, that's the kefiran I talk about in many videos. If you strain the grains earlier, it will help to rinse it off more over time. Though it's not bad.
lol at the Donna Schwenk karens comment. People criticizing you are nuts. Your results speak for themselves. People need to be open minded, think critically, and adapt their methods to get better results. Donna's methods may work for her but that doesn't mean it's the only right way. Other methods might be better depending on your milk, grains, environment, and schedule.
😂😂 👌🥛🍶
One of them went ballistic, YT marked it dangerous 😂
@@thekefircode7399 LMAO. Imagine going ballistic over how someone else makes kefir. It's like arguing someone exercises wrong, like there is only one routine that works.
You're not even doing anything extreme. It's just a very rational approach that challenges often repeated myths.
I'm realizing that kefir grains are a living thing and one person's grains may behave a bit differently vs another's because they are in different conditions. It's like two different dogs - you adapt how you train and interact with each based on their temperament.
I once had grains that would fully ferment even 1L of milk in a few hours. Even with just a tiny amount of grains. It was crazy. I don't think I tried putting them in the fridge though. Just left them out. It would be something I would experiment with more today. Never had such hyperactive grains the other times I made kefir. Something was definitely up with those grains.
I take my kids off I have critters flying at round in minutes!!!
Just cover them right away with paper or something. Lol, I'm lucky I dont have that problem. I really dont even cover mine because of this. 1 fruits have larve & bring fruit flys, I dont have it laying around.. 2 dont leave doors open. I'm in & out fast. Basically I open the door a tiny bit then close it fast to scare the bugs on the door away then I go out. I'm single so its easy to control for me