How to Slow Down Kefir
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- เผยแพร่เมื่อ 27 ก.ย. 2024
- In this video, I am showing you a very simple method of how you can slow down your kefir so you only get a new batch every 3 days.
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#kefir #milkkefir #slowingdownkefir
Great tutorial ... I'm new to making and enjoying Kefir and I needed this to learn how to slow it down! Many thanks.
A coffee filter and mason jar band of rubber band are all you need for the cover. Be sure to give the new batch a stir once you add the grains and fresh milk together. I love to leave mine set 24 hrs and strain to get ALL THE GRAINS to eat plus the sour cream of kefir once strained is amazing. Kefir drink or yogurt/sour cream lasts 3 to 4 weeks of kept in the back of the fridge. Unless you use it up fast like I do in baking, drinking and with granola...
Ive started making low temp cheeses with my thick kefir. I have a mini fridge set to 50 f degrees and vacuum seal and date them. Ive done a farmhouse cheddar and just did a simple long press in my cheese mold with herbs.
That sounds great! I really want to get into cheesemaking, too 💛 ~ Anja
Thank you for your help! I noticed that when I saved my extra grains in two cups of milk in the fridge for about 10 days they still made some tasty kefir, so I was wondering if it was possible to actually culture the milk and grains continuously in the fridge. That's how I found you! It's nice to know they can be slowed down like this! Great video. I love your white kitchen!
Yes, I found that kefir is much more flexible than I used to think. Thank you for your nice comment 💛 ~ Anja
Thank you so much for this! I came across your video a couple of weeks ago and it was a game changer. For one thing I just scoop my grains out with a spoon instead of trying to strain the whole batch every day, and now I don't even make it everyday. I do what you said to do and keep it in the fridge until I'm ready for another batch which is about every third day. I thought forevermore I was going to be getting a new quart every day.
Yay! I am so glad you like my method 💛 ~ Anja
@@OurGabledHome im told going from cows milk grains to raw milk kifer i need to transition over using say 50/50 cow to raw goat milk for several batches for the bacteria to acclimate. What was your experience first time using raw goat milk?
@@islandboy9580 I have always used milk kefir grains specifically for raw cow's milk. If you want to transition, you would slowly increase the % of the new milk, starting with 25%, then 50%, then 75%, and finally 100%.
@@OurGabledHome to start/activate i can just use pasteurized cows whole milk and transition over to raw goat milk or Just use pasteurized milk . Is one preferred over the other?
@@islandboy9580 I think you can use any milk as long as you make it a slow transition.
I was gifted a tiny jar of Kefir grains from an Amish Farmer on Sunday. I am in my third round of making Kefir using them. I love playing with the flavors (vanilla, cinnamon, today I added Turmeric and ginger)of the finished product. I'm keeping the grains as is, just feeding them raw cow's milk. However, I'm glad I found your video because these little guys are multiplying fast and I needed this information. I like the idea🤔 of training them. That's brilliant😃 Thanks again, and Happy New Year🥳
Glad it was helpful!
I’m just now getting started learning how to make my own kefir and happened to see your video. I’ve seen several others and so far yours has made it the most simple. Thank you so much! I’ve been sick for over 2 months with my gut and I’m learning how to to this for my family and myself. I had some store bought yogurt that had artificial sweeteners and I didn’t know until I started having issues. Same thing happened with store bought kefir that had stevia, which I am also super sensitive to. Thankfully I am better and I will never touch store bought yogurt or kefir again.
I am happy to hear you found it helpful and I am glad you are feeling better! ~Anja
I love to let mine get think like pudding. I used to keep the whey but I started tossing it out so the kefir is nice and thick. My Dog LOVES IT.. It has really helped him with his allergies, no more feet chewing.
Thank you, Anja! You are the only person that I have seen that says put it first in the frig for 24 hours before putting it on the counter...
Thank you for this video. You made the process so easy and nice. I used to strain it, make a batch every day, feeling guilty for not consuming it all. It was stressful and I gave up, but always missing that unique taste . Now I just ordered a new batch and will restart making it properly with your tips. Thank you, thank you, thank you :)
Wonderful! I am glad you found this helpful 💛 ~ Anja
Hi Anja ! I make kefir for myself as well! I immediately let it sit outside on my kitchen counter for 24 hrs. I will probably get it creamier if I do the fridge / counter method! I also mix my milk with 18% cream...thanks so much! Cathy Halifax Canada
I've been buying Kefir milk at the grocery store, but it's getting expensive. I've been thinking about making it at home, but as a single person, I was afraid that I'd be overwhelmed with Kefir milk and grains. Your video on making small batch milk Kefir convinced me to give it a try at home. I just ordered the Kefir starter grain. I'm hoping that I can control the amount of Kefir milk and grain (I've got a small kitchen and refrigerator) and it doesn't overwhelm me like the Tribbles from the TV episode of Star Trek "The Trouble with Tribbles" (when Tribbles kept multiplying and multiplying and multiplying).
Yes, with this method you will be able to control the amount of kefir you will get 😊 ~ Anja
Where can you purchase kefir starter grain in the US or Canada ?
Thx U that was very helpful for I’m the only person drinking kefir🥰
Excellent tip. I've just started making kefir at home and I've found it has started fermenting too quickly, as the temperature has started to increase. I'll have to give this method a try.
Nice! Happy kefir-making 🥛 ~ Anja
COOL! You answered a lot of questions. I am doing kefir about 1 month now and having some of the issues you describe. I ordered my kefir grains online in the Philippines and had a choice of 4 different "strains".
Glad it was helpful!
So to recap, to slow down kefir grains, just stick them in the fridge for a day and then pull it out to ferment for 24 hours?
yes, basically you want to slow it down with cooler temperatures so you don't get a new batch every 24 hours (unless you want to, of course).
That's what I've been doing. Works well.
Fridge or freezer?
@@Arshad74u fridge
Does it hurt the grains if I do this every other day?
Oh my goodness! Thank you for showing this method of making a smaller amount. I have many grains and so much kefir. I am at the point of overrun in my kitchen of kefir. My trouble is I do not like to discard.
Thank you again, so much! I enjoy your videos and this one gives me hope in taking my kitchen back!
Wonderful! So glad you found this helpful 😊 ~ Anja
I add the extra grains to my smoothies
so helpful! I got overwhelmed and my batch needs to be addressed. Now I know so much more! Thank you!!
So glad it was helpful 😊 ~ Anja
Thank you! I learned so much from your video and from your answers to all the comments. So polite and informative. 🌸
Glad it was helpful!
I have a few in the freezer for precaution if anything goes wrong with my grains.Thanks for your video on slowing it down. I’m just like you.I’m the only one who drinks it. 👍
You are so welcome!
I just keep a mother batch of grains in some milk at back of the fridge. When im running low ill make abatch using the mother which lasts months in the fridge in milk
Nice! Thank you for sharing!
How much milk do you put with your grains to keep as a mother batch? thank you!
Where I can buy kefir grains..
About 1 litre@@loverofbeautifulthings
This video is a godsend. I tried making kefir from grains several years ago, but I live alone and I don't eat much dairy, so 4 cups of milk Every Single Day was getting a bit much. I was pouring milk down the drain and cursing those grains. But now I can do kefir again thanks to your video.
Yay! So glad you enjoyed this video 😊 ~ Anja
Thank you so much for this. I’m having this problem and needed this information. 👏🏻👏🏻👍🏻
I wonder if fridge storage before ferment affects flavor? Maybe changes can vary a yeast flavor. Time, temperature, milk...
I learned in a sourdough video the yeast can stay active at refrigerator temperatures but bacteria go almost dormant making less sour flavor. Also more water in your sourdough starter encourages more sour flavor from more bacteria. A stiff starter becomes more yeast dominant so less sour flavor.. It would be interesting to see what variables can change flavor profiles in kefir.
It can affect flavor but I think it's down to experimenting and figuring out what you like best and what you get with your particular strain in your particular environment 😊 ~ Anja
I wish this video existed 10 years ago when I first started messing around with milk kefir. Lol. It was too much to keep up with and I didn’t/don’t own a dairy animal. But I sure enjoyed it.
Aww ... I hope you still find this helpful 😊 ~ Anja
@@OurGabledHome your channel is always helpful and inspiring. Thank you. I just love your serene energy.
I love kefir. I use a wooden spoon.
Hello, fellow kefir lover! Yes, wooden spoons are the best 😊
I use the freeze-dried, but want to try grains, so thanks for the tips. Just subscribed.
nice! Yes, freeze-dried works, too but with this method you can just keep it going endlessly 😊
Thank you so much for this. I'm new to kefir and thought that was why I couldn't keep up. It was controlling me! haha. I was concerned about it going bad before I could drink it. I'm using goat's milk so it's pretty expensive so I especially don't want to throw that out. I also just learned the 2nd fermentation with orange peel in it and I can drink it cold (not in a smoothie). I wouldn't say delicious, but pretty damn good...especially knowing how healthy it is. Thanks again!
Nice! Thank you for sharing and I am so glad you found this video helpful 😊 ~ Anja
Thank you for sharing! I also making kefir, I really like it!
Your kefir will really love raw milk and will do very well with it. Bigger, healthier grains.
Yes it will, I only use raw milk 😊
When I was first starting to make kefir this video was extremely helpful to me. Thank you :)
Now that I have been making kefir for a while I have found the grains are very hardy. I even froze my grains by accident once, and they were fine. So slowing them down is really no problem.
That makes me so happy to hear 💛 ~ Anja
Thanks.
Slowing down your kefir is the title. What your getting is a history lesson.
For free! Ain't that great? 😊
@@moesje6761 My comment was free as well. Hope you enjoyed!
What about just simply taking out most of the grains? I know you kind of touched on this, but what if you just left in about half a teaspoon of grains and didn’t refrigerate during the fermentation? Would this have the same result in the end?
You can do that, too!
Thank You.
The sourer the better for me, i like my kefir tasting like lemon juice.
Yeah I leave mine in the fridge for 2 to 3 weeks and I'll take you out for 3-4 days and when it looks nice and thick and has separated slightly in the bottom then I strain it put a little extra milk let it sit then I throw it in the fridge again.
Thank you for sharing 😊 ~ Anja
I liked watching you a lot n thks a lot
My kefir tastes like soured milk. How can I make it sweeter tasting? I keep it in the refridgerator then put the grains in fresh milk overnight.
Several factors will affect your kefir: the milk, the kefir grains, the ratio of milk and grains, and the fermentation temperature and time. You could change up any one of those and see what happens. Here's another good resource: www.culturesforhealth.com/learn/milk-kefir/milk-kefir-frequently-asked-questions-faq/ Hope this helps 😊 ~ Anja
Awesome video, thank you SO MUCH! And kefir must do a body good, because you are absolutely lovely :)
Thank you so much!
Very helpful information.. thank you ..can you let us know how to freeze our kefir and what the other uses of it?
I don't have any reliable experience with freezing kefir grains but I hear you rinse them, dry them, and then store them in the freezer for up to 6 month (some people sprinkle milk powder over them, too). You can use kefir just like you would yogurt. Hope this helps 💛 ~ Anja
Thank You, Anja.
I just started making kefir, and was beginning to wonder if it would be practical. Then found your method! So far it’s perfect. About a pint a day of rich kefir. I am using raw milk, originally from live grains. You mentioned needing to divide after awhile. Or would you just use less starter to the next pint? Thanks again! Chris, Sarasota, Fl.
I am so glad you found this helpful! At some point, you will have a lot of grains (they grow) so I divide them. You can eat them yourself, give them to your dog/cat, or put them in the compost 😊 ~ Anja
Awesome... I was looking for this info and people dont talk about it... I dont want it every single day... Lets try kefir the :)
Nice! Have fun with your kefir and let me know how it turned out 💛 ~ Anja
I like it sour the the stronger the better for me
Sour is good 💛 ~ Anja
I read that as much as 20g of kefir grains to be added to one liter of milk. Is that ratio correct? Confuses me becuase in the sachet of starter culture powder, it's only 3 grams.
Very informative! Does that mean I can use UHT milk?
You kefir grains will have to be ok with UHT milk or you need to switch them gradually
@@OurGabledHome I will start from scratch with dehydrated kefir grains. In my country it's not easy to find raw milk. In most supermarkets only UHT milks are available!
Hi can we first ferment 24 hours in counter and then another 24 hours in fridge ?
Yes! I recommend you experiment what works best for your kefir in your home (which may be different from mine). Hope this helps 😊 ~ Anja
Can I use lactose free milk?
Not sure since it‘s the lactose that the cultures feed on but many people do well on fermented dairy products for that reason ~ Anja
Can i leave in frige 2 days then leave out for 24 hours to buy more time?
Sure!
My kefir always comes very runny.I use the grass fed A2 raw milk.Has a lot of cream.
Was wondering if adding more cream will make it thicker. Also, tastes more like buttermilk, and not the kefir I'm used to ( I used to buy the Mapple hill brand).
You may find my full blog post helpful here: ourgabledhome.com/slowing-down-your-kefir/😊 ~ Anja
I used to use the shop bought Polish kefir. I started making my own at about the same time as buying the Polish Milka kefir. It tasted the same as the shop bought kefir, smooth and creamy.
Anyway, I started getting too much (nobody in my family likes it apart from me) so I went with the shop bought kefir for ease. Now I'm struggling to get the Milko Kefir so I started making my own batches again (from a new set of grains).
I must say these gains are fermenting but the batches taste fizzy and certainly not smooth and creamy like my old batch. More of a sour taste.
I think I need to have a play with quantities and batch time etc.
Or get another batch of kefir grains.
@@OurGabledHome no I persisted with these grains and now they're fine. They just needed feeding with milk properly for a month. They've now grown so much that I had to give some of them away to friends.
I freeze my excess kefir grains since I'm the only one who uses it. Is that ok or should I be using the excess grains in a recipe?
There are various methods how to freeze kefir grains. If it works for you, just keep doing it. You can also put them in your compost or - like we do - feed it to your dog (our cats don't care for it 🤷♀️) ~ Anja
Hello, I just started making kefir at home and I added a tsp of kefir grains to 1cup of milk to start with, but why is my kefir becoming too much sourey in 6 hours or less. Not sure if we can still have that. BTW, we live in Arizona which is very warm and we have temperatures about 80 F inside our home. Can you pls suggest? Thanks.
Some people love their kefir extra sour and there's nothing bad about it. Hot temperatures can make your kefir grains a bit over-active. I recommend either finding a cooler spot in the house if you have one, shortening the fermentation time, and/or placing it in and out of the refrigerator to slow the kefir grains down. My kefir ferments a lot faster in the summer than in the winter. Hope this helps 😊 ~ Anja
I have the opposite problem, it's taking about 2 days to ferment. We keep the house on the cooler side. Any suggestions about how to speed the process?
I get it, my kefir is more sluggish now than it used to be in the summer. I place it on top of a cabinet in the dining room close to a heater vent and that works well for me. In other words, see if you can find a warmer spot in your house. Hope this helps ~ Anja
Just add more grains😃
Hi Eddie ! I'm a sourdough maker and kefir wannabe, lol. One tip that worked wonder for my sourdough was to put the jar on the wifi box. Just a suggestion ! 😉
I put mine in a cooler with jars of hot water. My house is in low 60’s in the winter and high 70’s in the summer. Put in a thermometer to check the temperature.
and how do I make them to continue to multiply?
See my other reply. Mine are still doing great after 4 years.
My kefir seems to split - what am I doing wrong?! I only want to make about a cup each day, to start with, though I will try your fridge method to see if that helps...
When mine splits, it is because I let it ferment too long and/or too warm. So see if keeping it cooler and shortening the fermentation time makes a difference 💛
chickens love excess kefir grains.
Yes, and so does our dog 😊 ~ Anja
i hear no metal only wood spoon...? is that true? did you hear about that?
I use a metal spoon all the time and can't find that it hurts my kefir grains 🤷♀️
I heard every thing here but how to store it 😢
In the fridge
Do you have a kefir banana bread recipe?
Oh, good one, I don't have one yet but will keep that in mind 👍 ~ Anja
I would like to know where can I order kefir starter if you have any recommendation please let me know
I have had these for years and they are great: tidd.ly/3RDMhfX
My kefir grains have stopped multiplying. Is this because they are kept in the fridge off and on like this? And is the finished kefir "less healthy" because of it?
Not sure why they would stop but maybe keep them at room temperature for a few days and a few cycles to see if they come back to life.
Key fur
I am wondering where you got your plastic pouring lid for your gallon jar. Do you have a link for it?
I get them here: masonjars.com/?sscid=81k6_hctn7 😊 ~ Anja
What happens to the jar of kefir you scooped the grains out of? Do you refridgerate it or leave it out to continue to ferment?
I put it in the fridge and usually eat it in three days 😊 ~ Anja
Dont you need to replace the milk in frig or is there enough food for them for days in frig?
No need to replace the milk 😊 ~ Anja
Thank you. I'm still confused as to whether the milk needs to be warmed? Or just room temperature. Also, when beginning, how many batches does it take to get one that is viable? Thanks so much.
I use cold milk all the time. If you get good grains from someone, your first batch will be good.
Cant find your video on how to make Kefir sourdough 😢
Are you looking for this one: th-cam.com/video/whGTP6YkRzg/w-d-xo.html ?
@@OurGabledHome yes. Thank u!!!
Love all your videos
Wish i could afford your masterclass just cant on my senior pension
I’ve heard that you want to start with pasteurized milk first? Or perhaps that’s what the kefir grains lived on that I bought? I’m not sure but I remember reading an article that stated that the bacteria will fight with the good bacteria of the raw milk and that’s why it’s not recommended at first….
And when you mean to start off slowly with 25% do you mean in overall quantity of what you’re adding to the glass or mix it with the regular milk as well?
I’ve also heard that you can just keep the grains in the refrigerator if you don’t feel like making more kefir and it’ll be fine. Is that accurate advice?
Thanks
Hi Ana, I got kefir grains for raw milk and that is what I have been using. You can transition them to pasteurized milk (but adding 25% pasteurized milk first, then 50% etc) and you can do it the other way around. You can leave the kefir grains in milk in the refrigerator for some time but you may have to make 1-2 batches before they're fully active again. Hope this helps 😊 ~ Anja
@@OurGabledHome how long can you leave the kefir grains in the fridge for? I have 6 tablespoons of grains already! I’ve been making 2 quarts of kefir everyday… I’m going a bit crazy.
My kefir grains are getting smaller and crumbling. How do I make them grow?
Interesting! Maybe keep them warmer?
@@OurGabledHome When I do not need to prepare kefir, I immerse them in milk and put them in the refrigerator for two weeks..I wash them and return to immerse them in milk and return them to the refrigerator, and so on until I want to prepare kefir..Thank you
I have never tried this. Is this the same as yogurt?
It's similar but kefir has a lot more strains of beneficial bacteria than yogurt and is a bit runnier ~ Anja
You can freeze them?!
Yes, you can freeze them in a little bit of milk 😊 ~ Anja
So how do you slow it down?
By decreasing the temperature (refrigerating it) ~ Anja
I'm 2 weeks new into making kefir so I'm learning as I go. How do you get the thick creamy consistency. So far, mine has about an inch of water that settles on top and a thin consistency. It tastes good but I would like it a little creamier.
Also, my grains don't rise to the top.
It might depend on the kind of grains you get and the kind of milk you use. I had to go through 2 types of grains before I got my current ones that are just outstanding ~ Anja
Sounds like they may not be very happy/active 🤷♀️
I want to freeze my Kifir grains as I am trying to reduce my milk usage. How do you recommend the grains to be frozen? Can I put them on their own in a freezer bag or should I put liquid in? How long do you think they will be good in the freezer? Thank you for any guidance.
I suggest you let the kefir grains dry, add some powdered milk to it, and keep them in a ziplock bag in the freezer for up to 6 months 😊 ~ Anja
@@OurGabledHome Great Idea!! I'm going to give it a try.
Tried you suggestion to make a new batch of kefir, put int he fridge then bring out the next day to ferment but it is not setting up after 24 hours.. it seems like it is back to the way I have to start it after being put in the fridge to hibernate ;(
While it's hard to give a remote diagnosis, it could be that the ambient temperature is too low and you might need to let it sit outside of the fridge longer. My kefir is a lot slower in the winter than in the summer. Hope this helps ~ Anja
@@OurGabledHome it did eventually come around after awhile so yes it did slow my kefir :)
@@crazyone41 Nice!!
hi! I just ordered some grains and im hoping to start making milk kefir for my husband and five children, but i want to use it for smoothies a few times a week so this seems perfect! im a little confused though..is your process to leave a jar with milk and kefir grains in the fridge indefinitely, and you just remove some of the grains when you are ready to make a batch? and you never replace the milk thats over the premanent jar in the fridge? thanks for your help!
do you put the grains back into the permanent fridge jar after the new batch is ready?
I place the jar with the grains in the fridge, then take it out, let it ferment, (maybe back in the fridge) remove the grains and add new milk. Then the cycle repeats 😊 ~ Anja
There is no permanent, I always use new milk 😊 ~ Anja
What if during summer times they ferment too quickly? It is ready in 12h. Is safe to drink it?
Yes, kefir will be ready sooner in the summer than in the winter. You can safely drink it after 12 hours. I suggest you play with the amount of time to find what you like best. Hope this helps 💛 ~ Anja
@@OurGabledHome thank you 👍
New to Kefir and watching overload, one I tired ratio 3 to 1 and yes it ferments in a few hours, I watched a how to make sweet kefir yet it seems just adding more milk which seems to me just diluting, I see different type like from different countries, I am not a fan of such a sour taste, are grains different I would like sweet ones, so it it the grains or how many we use?
Yes, different kefir strains can produce different results. I didn't have much luck with my first strain 9even though it was from a very reputable company and their customer service really tried to help me). I switched to another strain from a different source and have been loving it ever since 😊 ~ Anja
@@OurGabledHome can you recommend a kefir seller for us my grains are going nice yet I would like something sweeter
@@dailydribble have you tried Etsy?
Can you do one on speeding up the multiplication number of the kefir grains? I want to mumtiply my amount of grains.
Here are a few tips: keep the kefir at the optimal temperature (68˚ - 85˚F), feed them regularly and often, gently break the kefir grains apart, and stir them gently. Hope this helps ~ Anja
You can ONLY USE RAW COW MILK ONCE THE grains have been activated for 3 to 4 weeks in pastured milk. This lady is going to kill off someones new grains claiming you can use Kefir grains in raw milk/cows milk. If you want to slow down the process use less grains and leave in a cooler location if the fridge is not where you wish to store it while giving it or yourself a break.
Do you like kefir? Let me know what questions or comments you have!
Hi, I am very new to making kefir, just a week. Can I ferment yogurt and kefir in the same room. Also can I store the fermented yogurt and kefir in the refrigerator next to each other. Thank you so much for your time. 🙏
What's with the broom and hanging towels and pillow and plant and blah? Why not just get to the story? 🤔Agghhh
You can always skip forward ~ Anja
@@OurGabledHome if you just get to the point then no skipping necessary. Some TH-camr even add bookmarks to make it easier 🤔
It's pronounced ka fear. Can't even watch the video to hear it mispronounced one more time.
Pronunciation depends on where you are located and/or come from.
@@GrandmaGingersFarm You are correct! Pronunciation is a regional thing.
Good luck out there on the internet, earthling.
There are a lot more important issues than how someone pronounces kefir.
Then don't... Go away.... You know what you can do with your pettiness. 🤮
Could I ask where you got your kefir? I’ve had mine for several years, and though mine multiply like crazy, they never get big like yours. I think I might have a different strain, and would like to get some of the type that grows large
Yes, of course! I got them from this Etsy seller: www.etsy.com/listing/566549862/milk-kefir-grains-from-organic-raw-grass?ref=yr_purchases Hope this helps 💛 ~ Anja
I only use my kefir in smoothies. I don’t strain my kefir, I just leave a bit in the jar and top up with new milk. So I don’t have any visible grains. After hearing you say they float, I’m going to scoop off the top to re-seed the next batch and see if I can grow grains again.
I’ve just started a batch for the dogs… they love it 😊
DO NOT place a jar in the fridge with a breathable lid as she showed unless you want the odors and what ever are living in the fridge to come into the kefir. BAD IDEA use a mason jar lid when storing ALL KEFIR grains in the fridge!!!
Thank you!! I needed to slow mine down but didn’t know how to do it.
Using less grains can slow it down too. Love the video thanks.
Hi Angie, yes, that works, too. Thank you for sharing and for your nice comment 💛 ~ Anja
I have new grains that have been consistently making kefir for a week now every 24 hours. I have a problem with bitter kefir.... its not sour but bitter. Its sweet to begin with and the aftertaste is when the bitterness hits.
I have it in a cool cupboard today to try and ferment more slowly to increase bacterial content and decrease the yeast?
This is even after a second fermet with fruit. What would you suggest to rid of bitterness if second ferments arent doing the trick?
It's a bit hard to make a remote diagnosis ... but I would play with the ratio of kefir grains to milk (meaning less kefir), the temperatures, and the culturing time. I am not sure how long you have had your kefir grains but I used to have some from a very reputable company that we just too yeasty. I found another source and have been very happy with my kefir grains and kefir ever since. Hope this helps!
Make small batch or don't make it at all if you don't have 5 to 10 min per day for the health of your body its that simple!
I agree 100% about the different tastes in different batches of grains. I ordered grains from 2 different sources. I have been fermenting them separately and one is delicious, while the other just smells off, as well as the texture of the grains when I separate them from the milk.. it’s very stringy with lots of “mucous”.
Yes! So I would say, if you get some kefir grains that don't produce the kind of kefir you're looking for, try another source. Thank you for sharing 💛 ~ Anja
Hi Anja, can you repeat this 24 hr in the fridge then 24 hr room temp process over and over again or is this something you only recommend doing once?
Also do you have a different link for where you got your kefir grains? Looks like the previous one doesn't work anymore
I have been using this cycle for over 2 years. In the winter, I actually keep the kefir out of the fridge since our kitchen is pretty cold. In the summer, I put it in the fridge for a day or so. I have updated the links for kefir grains. You can try these: tidd.ly/3KOeXAx Hope this helps 😊 ~ Anja
I put 4 buds in a pint jar of organic ½&½ or raw milk for two days. Maybe 6-8 in a quart same amount of time. Makes nice creamy thick kefir.
Nice! Enjoy your kefir 😊 ~ Anja
What is a bud? the same as a grain? Thankyou
Can you warm in microwave
I wouldn’t but you can always give it a try and see what happens ~ Anja
Hello, I'm new to kefir making & I'm finding my kefir is fermenting in 12 hrs time. I used 50gs of grains to 500 mls milk. What do you recomend in grains quantity to ferment 500 mls of milk?
Hey there. I would use one tblspn of grains to the 500mls if it was too thick or add another tblspn if it wasn't thick enough. I think you have to play around with the quantities in order to get the result you want. One size doesn't always fit all
I use cheese cloth on top, works great, better than using the jar lid. I use cheese cloth when I make homemade cheese as well.
Sounds great!
Might be a silly question, but when/ how/ what can you add to be more " kid-friendly" in taste ( example strawberry) like the products in the stores? Thank you!
Not silly at all: add flavorings or fruits after the kefir is done and you have taken the grains out. Happy making 😊 ~ Anja
I like adding instant coffee or cocoa to my kifir after I have separated out the grains. Nice quick breakfast drink.
I use it like any milk or yogurt in a smoothie! My kids love blueberries, mango, pineapple/coconut, etc 🤩. And I add sugar to it, decreasing the amount of sugar slowly over time as they get used to the sour flavor.
Hi! I was given kefir grains on Monday. The lady that I got them from use goat milk in hers, but I used raw cows milk in mine. I let them sit for 24hrs and the milk never got thick but the grains were at the top when I took the cheese cloth off. I put the milk in another jar and put it in the fridge. I'm trying it again🤞. Do you have any suggestions on why the milk did not get thick? My room is abou 73 degrees.
I don't have personal experience with switching milks for my kefir. One thought would be to make the switch more gradual. You can also try to stir up the runny kefir and leave it in a warm spot for another 12 - 24 hours and see if that does the trick. Hope this helps 😊 ~ Anja
@@OurGabledHome Thank you 😊
Thank you..this what im looking for..what is the purpose not strain the kefir?sorry if im left in the video..
You don't need to strain the kefir, you can take a spoon to take the kefir grains out. Hope this helps 💛 ~ Anja
Twelve and nothing about the stated topic at all. I clicked to find out how to slow fermentation, and still haven't heard the answer.