Відео

It's already messed up if you have excess whey. Kefir shouldnt go so far you get excess whey, but it does happen a lot when were busy and cant get to it.. Your choice how you like the kefir at that point.. some just mix it all together but I dont like that much whey. Depends how bad it is and how much I want to drain out.

Actually busy week and mine got skipped yesterday so I have a lot of whey rt now, like half!.. I will drain that whey and add fresh milk to help break up the curd let if out for a bit to ferment some then drain as normal, and I'll have clean grains.

Thanks 🍶🥛🥛

Great to hear! Your Welcome! 🍶🥛🥛🐄

👍👌👌🍶🥛🥛

Hi, yeah I've had that happen. Straining it earlier should take care of it.. once there is no more lactose it will make whey eventually. There's a slight delay in the speed of the ferment slowing down after you strain. It's still going on for a bit. So try straining a little sooner, let it finish in the second ferment stage.

@@thekefircode7399 Oh, of course. It's the little things that bump up your game. Sometimes it's so simple. I don't know why I assumed the fermenting was over when the grains were removed but I get it. I want to drink about a quart a day eventually so I've done the larger batch to have more kefir and the smaller batch to grow the grains. That's actually working so now I can sort out the timing. I appreciate your response and the speed of it. I also read some of your history from a response on another vid. Kudos for going all in, especially the appendix rupture. You've gone deep and far. Also want to thank you for doing all the homework on the studies and history of kefir. I'm not seeing this on other channels, not to mention the ratios. I've gleaned a lot from your videos and responses. You're sharing the gold here and I'm one of the ones benefiting from it.

Sure, the timing will be based off the milk amount and you should stir or shake a few times during ferment. The grains may rise into the cream.. I go through about 2 quarts of raw cream a week - feel good..

Fat is very healthy. My blood pressure dropped from pre-hypertensive once I went on a low carb high fat diet. I also quickly lost the extra weight that I had been trying to loose for over a year. Don’t believe the lies of the medical industrial complex.

Yes, there is great variation in grains. Races 🤣🤣.. They are new so give them some time to grow. If a few months they're still the same I'd say try again from a different source, you'll have these going in the meantime while the others grow up. Each region of the world has a different type of grain microbiome makeup, based on the environment. So different ethnicities of grains. 😁

Hi, I'd say don't ferment with the container sealed & remove the grains sooner before any whey (based on known timing) Then let the kefir finish off on the counter, it will only be a few hours - more of less. ie. If you take them out 2 hours early it will be about 2 more hours of " second ferment" Then if that didnt do it, you can try reducing the grain ratio some. Which will slow things down for you a little & also reduce the fizzy.

Definitely going to give this a try && I’m also trying something new … I put 2 sliced green grapes 🍇 into the second fermentation bcuz my grandkids only like FLAVORED kefir and won’t drink it plain… which I prefer… I guess it doesn’t hurt to experiment right? That’s how you learn… trial and error 👍🏻.. TY .. I’ll let you know the outcome

@sb9442 for sure... throw it in a blender w/ favorite fruits. Blueberry, strawberry & peach work well. Pull the grains early blend it up, it will last a few days in fridge before whey forms, and it gets more sour.. Good luck, Happy Kefirin' 🍶🥛

@@thekefircode7399 well hell…two grapes was a joke… really didn’t notice any flavor or sweetness for that matter…it was about 12-16 oz. So maybe too much liquid to grapes ratio 🤷‍♀️I’ll keep trying ( for the kids sake)… but for me… I’ll keep trying to attain that smooth flavor I had in the beginning… but if I never get there it won’t kill me as I do like sour flavors… ( I love fresh lemons)….whats really bugging me is that I can’t seem to figure it out…like I’m NOT in control….usually when you cook/bake you know how to adjust for flavors but kefir seems to have a mind of its own…imo…but I WONT GIVE UP…I typically just ferment on the counter with coffee filters…. And skip the second fermentation all together…. So into the fridge and I enjoy it until it’s gone….but I’ve also heard that a SECOND FERMENTATION…supposedly yields a more potent probiotic…more healthy benefits 🤷‍♀️🤷‍♀️🤷‍♀️is that true? I mean right now with temperatures going down to freezing my house is WAY WAY COLDER than it was in the warmer months …so fermentation was done in anywhere from 6-12 hrs…& now it’s taking roughly 24 hrs or a little under. I’m staying with quart mason jars 🫙 bcuz it’s the easiest to work with… then I pour & store into 1/2 gallon mason jars to kinda save space in my fridge…also …I started with one LIVE GRAIN & one DEHYDRATED GRAIN… so I was running two separate jars but I actually strain them one after the other so going through the same strainer .. I believe the grains are slowly mixing together…but now when I POUR BOTH OF THEM INTO the 1/2 gallon jar …they are definitely mixed..and they are fine….I was initially worried about grains fighting or competing…but I don’t think that’s an issue… your thoughts? TY

Many reason could cause that. Dont let the grains contact and soap or soap residue. Also dont let them come in contact with chlorine water. Then it could be something with the milk or the grains.

Some would describe it as tasting like a barnyard smells.

Not sure, but I also love the yeast component. For me it tastes like sour dough bread. I guess it could come across as you describe.

The #1 thing is to not let it overferment all the time or for extended periods without changing milk. This will kill the yeast due to high acidity. Dont use a sealed container all the time, as the yeast like to breath. An oversized container is helpful to hold a lot of air, with a lid. I usually use a lid in the fridge, but don't seal it completley.. To boost the yeast you would want to ferment it in higher temperatures for short times.. In winter I'll put it on the heat register for an hour or 2, or whatever I need to get the kefir done - That makes it real yeasty. Good luck, happy kefirin' 🍶🥛

I wouldn't, that should be done on a second ferment. Strain the grains early before it's normally done then do the second ferment. At some point in time it will be perfect.. may take anywhere from 1 to 12 hours.. It can also just be put in the fridge for a while... Adding honey or other sugars to the grains will effect the microbiome of the kefir. It will change the composition over time.

@@thekefircode7399 awesome, thank you so much! And let's say if I don't have access to grains and I just want to take kefir for an example I take about a cup of kefir. Put it into a mason jar and then add Three parts Raw organic grass-fed milk into the Mason jar 32 oz. And allow to ferment in room temperature anywhere from 24 to 48 hours. This will make me just as good as kefir as if I was using grains, correct?

@MrAndyTrejo kind of, it will make a decent kefir.. & in raw milk it will be safe. You can typically re-batch about 3 times using raw milk, depending on factors involved. Eventually it will just be clabber, fermented raw milk & then curd.. you can get grains for $10- 20.

​@@thekefircode7399okay great stuff and I can also add mushroom extract powder or inulin powder correct to make kefir? Lastly, thank you you so much for getting to me greatly appreciated!!! Do you have an email I can get in touch with you with? If you don't mind.

Thanks & Welcome 🍶🥛🐄 See my video about starting/ growing your new grains.. ua-cam.com/video/9RU3q2Xf4io/v-deo.html

Sure, we do 👌🍶🥛.. You have to get rid of them one way or another to keep your time & amount in check.

Likely Bad grains.. Dont get dry grains. Get live grains. I got mine on Ebay. Check reviews before buying, lots of good sellers on there, I like the smaller sellers myself..

@thekefircode7399 I got them live, but I kept them in the freezer for a year because I got really sick, and I didn't want to take care of them. Anyway, I got them out a week ago, but the milk turns yellow on the top after 12 hours.

Ok, use much less milk, agitate them often, see what happens.

@@thekefircode7399 I have like 3 tablespoons of grains. I just put 3/4 of a cup of raw milk. So should I put just 1/4 of a cup?

@rtcredeemed521 ok not bad, about 1/2 cup would be fine to start till you get some activity. Then increase & such as the grains grow. Sometime it can take a bit to wake them up, sometimes better off ordering fresh if they dont take off.. Good luck 🍶🥛 ua-cam.com/video/9RU3q2Xf4io/v-deo.html

Awesome! 👌🍶🥛.. of course we knew you would have those results.. biggest thing with this is dont get lazy and leave the grains sitting in whey for extended periods of time. That will damage the yeast. Enjoy, happy kefirin' 👍

@@thekefircode7399 thank you for the pointers 😊

I only use raw milk so.. yes I have no problem switching back and forth as long as you use lots of grains. The milk turns to clamber & then curd. Yes drinkable if it ferments well, depending on farm quality. 🍶🥛 happy kefirin'

@@thekefircode7399 thank you

Well not kefir but you can make clabber which is just fermented raw milk before it turns to curds. But that wouldn't be kefir. How clabber turns out depends on farm quality. I talk about this in other raw milk titled videos.

Hi Joseph, I have got all mine off ebay, mainly from small sellers.. Just research the various seller ratings. You get what you pay for typically. I would start with 2 tablespoons instead of 1. When you get your grains the main thing your looking for is a yeast smell. When grains are abused too much, they will lose yeast. Esty & amazon are also options.

Last set of grains i ordered came from seller "Health4wealth4ever" on ebay and they were good.

Thank you so much for your reply! I killed my grains experimenting with low ratios for thick Keffir. They lost their stickiness and started separating into very small pieces (like Quinoa grains). So I need to order some and start from scratch again. So when I start with 2 tbsp how much milk do you recommend? Still the 3:1 ratio, left for 2-4 hours room temperature and the remaining 22-20 hours in the fridge? Thanks again, I hope I can make it right this time.

Welcome, good luck 🍶🥛. also take my advice about testing your raw milk by itself to see how it ferments alone. Your kefir has to be done before the milk itself ferments to curd

@@thekefircode7399 yes! I did that the other day and the milk with the kefir grains thickened long before the raw milk turned to clabber!

Typically about 24 oz give or take... 16-32 oz .

@@thekefircode7399 im in Ireland, whats that in pints or litres

Local trade/ for sale sites, like ebay in the states or amazon.

Follow up to show just how thin and the presence of what I call “micro curds” ua-cam.com/video/5oXhXsORynY/v-deo.htmlsi=Y1pEOO6yYlcENFwX

Once it starts to seperate it's done. If you want to go longer use less grains. Refer to the 3 main factors to balance your timing. It's faster because high amount of grains. It doesnt need to be air tight just covered in the fridge. I dont tighten lid all the way.

Thanks, you can have the same in no time. 🍶🥛🥛