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Very helpful video By His holy grace may God bless you beloved sister 🙏

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. ua-cam.com/video/5oXhXsORynY/v-deo.htmlsi=yxptcMUCs2aAv3p8 ua-cam.com/video/T-vd4xoDnGs/v-deo.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”.

I pour it in the house hold milk my family uses.

I ferment for 3 days with hardly any separation and it's not as fizzy. Plus the whey is liquid gold!!!

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?

How long can I keep the whey liquid in the fridge before I drink it?

Taste th drink or the actual gummy kefir?

Thank you, I like your humor.

Keh like eh in emergency, the first e. Fir like fear. Keh-fear.

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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

Thank you darling .

Great explanation, thank you.

Mine sont turn tart its a tablespoon but i think i need to buy another tablespoon

I knew that they are different and that kefir is better than yogurt but I didn’t know that the first one has SO much good bacteria! Thanks for the info.. I’m going to take more seriously my kefir consumption.

I keep and consumed mine by stirring it back in the kefir before it is harvested

Americans say Kefir real funny 😆

Bitter & sour are polar opposites. Bitter = Alkaline, Sour = Acid. There's no way something can be bitter & sour at the same time.

Glad to be the 1000th like!

I heard that metal is no good for the grains but your using a metal bowl. Is that a myth?

May I ask how we know how much protein is in the why?

Brilliantly apt

Never contact the kefir with your hands (infect with wrong bacteria) Never contact kefir with metal (it will die)

It's not pronounced like KEEFUR more like KAYFEAR

Women who like kefir are better.

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

Does not have enough experience to be teaching, giggle giggle,

Mom,

I believe the majority of people "over ferment" their kefir intentionally.. Those people, including myself.. Do not call it over-fermented. We call it fermented.. And usually on the 2nd ferment... Meaning, first ferment of 24 hours.. strain to remove the grains, and then let the jar of kefir sit on the counter to ferment to the taste or consistency we prefer. Over fermenting or fermenting is a matter of taste. From start to finish, the longer the milk ferments that more tart or sour it will become.. It will be tart before half-way there to separation of the whey.. More tart 3/4 of the way to separation, and most tart after complete separation.. when the milk is completely fermented. It is perfectly fine to drink. The difference between milk partially fermented to a mild kefir taste and a vary tart kefir where the whey has separated, is maybe 5-10 times or more healthy kefir bacteria in the whey separated kefir, in each glass you drink.

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.

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.

That batch is not overfermented. It is perfectly fine, in fact will have more probiotics. Just shake it up first before straining.

Is 24 hrs considered too long for kefir fermentation?

You are glowing. I’ve noticed this trend among gut health focused individuals. Thanks for the video.

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?

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.

Oh man, thank you for this. I was certain I'd ruined my freshly purchased grains. 😮‍💨 What a huge relief!!

TO THOSE NEW HERE,,,,I DRINK MY WHEY , BIT OF SUGAR AND APPLE CIDER VINEGAR , IT TASTES SUPER GREAT,, AND BOTH ARE JUST ,, SUPER,,,

THANKS A LOT DOCTOR,,I USED TO THROUGH AWAY , SUCH A MIRACLE DRINK..? lots of ❤❤❤❤ suscribed and like,,

My grains have tripled in size in about a month. Is this normal? It’s creating far more than I can keep up with

I thought you were supposed to use bamboo or plastic spoon and not metal?

I've always stirred it back into the kefir when I drain the kefir from the .milk liquid that only the grains are left in the strainer. And then put the grains back into the jar and use fresh mild over them.

I do this all the time. I blend it up before drinking. I think it tastes good.

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.

Cooking whey kills the probiotics. However, making a gazpacho or salomera which is a cold soup retains its nutritional integrity.

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.

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.