Thank you for sharing this video. I’m a truck driver and make kefir with raw milk in my truck. I had notice that as I get more and more kefir grains the Kiefer started to be more consistent. Basically I’ve been using about the same ratio of kefir grains to raw milk that you demonstrated. It taste wonderful and it’s so easy to make. But, I was unsure if I was using too many grains. Your excellent video helps me to realize that I’m on the right track. Been making kefir now for about two or maybe three months. I’m just starting to enjoy making second for amounts with a few raspberries tossed in. So much better than the store-bought stuff. Learned a lot. Thank you very much. Subscribed 👍🏻
Wow! Keifer and Raw milk over the road, Amazing! I bet all the shaking really makes a complete even kefir. In laboratory studies they would put the jars on shakers and the grains would produce better faster stronger. 2 tips I can add for you is if your second ferment goes too far and separates, take the grains out sooner in first ferment. You prob. figured that out. Secondly, make sure you give the grains the regular warm temperatures. Extended time in constant refrigeration can damage the yeast in the grains.
I still dont really understand how it's possible, lol! Straining and all that in the truck, hmm. I have some other good videos on topics you'll find interesting. These days I really try to remove the grains before separation so there isn't any waste. It's mainly when I forget that I need to deal with the whey.
@@thekefircode7399 Thank you. That's interesting about laboratory studies with shakers. Ha! I guess I stumbled on that method out of necessity! I appreciate the tips and I will definitely try them. In the truck I strain over paper bowls and then give the strainer and spatula a rinse in the sink inside the truck stop. It can be kind of a hassle, but it's not that much trouble and certainly worth the effort. I'm curious about the optimal ratio of keifer grains to say quart of milk?
@@thekefircode7399 I just watch the 321 method video. Excellent! I'm on the right track, just by luck. Thank you for the wonderful content. I'm learning so much
@James kemp 👍 Kefiring is an art and you've got the nack for it. Many have similar stories of stumbling across this and then searching for more information. Lands them here, I've seen all the kefir content out there and never heard of this, so I started the channel. My first video explains how i stumbled on it. The exact ratio in a quart varies depending on the conditions in your environment. Sometimes large batch can cause issues because the bulk of grains will 'whey' out the top half of the milk, unless its mixed regularly.. You may have better luck in the truck with the movement. Try 1/4 cup go from there.. I my batch size is the amount I drink per day. I like to drink it fresh from ferment or within 4 hours. The process is moving so fast that it keeps going quickly when the grains are removed.
You are the only person to show how to make 'thick' kefir. I do it a little different. I use a large funnel 12in diameter, with a large metal strainer. I add my grains to the large metal strainer, with a jar underneath that will be my new drinkable batch. In the large strainer I lift it 3 inches and swirl the grains around in the strainer. The grains roll over the metal strainer and knock off the lovely thickness that I want in my kefir. Then those clean grains go into a new fermenting jar. A wide mouth large funnel works good to get those grains into the new fermenting jar. Super, super thick and easy. This way is the best and the fastest for sure.
🙏💗, thanks kelly! Sounds good! Are you separating the whey out then? People are still out here keeping the whey in and choking it down all thin. Not that theres anything wrong with it if they like it like that.
@@thekefircode7399 My grains are probably 15yrs old, so they are mature and strong. I rarely get whey unless it is a bit too warm in my house or I let it ferment a bit too long. I use 1/2 gallon size glass jars that I bought from Home Goods. The larger the jar, the more fermenting time you will have, thus avoiding the whey. Kinda cool cuz they are square and they came with hermetic lids. I took out the seal so I could just rest the lid in the jar opening so they can still vent while fermenting. Venting is important and will help your kefir to not be too thin as well. I just throw the jars and the lids in the dishwasher, easy clean up. I was thinking about all the whey you have in your kefir. I only use the grains to ferment my kefir. I dont add anything to my ferment other than 'whole milk' and occasionally cream if it is going to expire soon. Whey sometimes will appear sooner if there are too many kefir grains in your jar. Try removing some to lessen the amount of whey and how fast it appears. In general I dont like the whey because it does make it thinner but..oh well I process it and drink it anyway. Dont throw that whey away as it is probiotic rich and can be used to make yogurt, or anything you want to ferment or you can give it to your dogs/kitties. My dog 'loves' kefir, he salivates when he hears me processing it cuz he knows he's gonna' get some. lol. It is kind of a balancing act with the amount grains and 'whole milk'. Using whole milk will also help with the thickness for sure. Oh I forgot to say that before I begin the process in the strainer I stir the grains at a count of 50, pretty hard to knock off some of that thick loveliness from the grains. Hope this helps. If you need more help ask..Im glad to help.
@@thekefircode7399 I found those square wide mouth 1/2 gallon jugs on Amazon. Bormioli Rocco FBA_473772-336940MZ5321990 Hermetic seal pitcher with lid 68oz. I like this jar cuz the opening is wide. Plenty of room to stir those grains and refill the jar with new ones. I referenced these jars in the post above.
Yeah, it would be thicker with whey removed obviously, like cheese. This is only done when you let it go too long and get separation, which happens ocassionally.
I’m curious about getting back to that point! I accidentally over-fermented a batch about a week ago, and I cannot get my thick gelatinous raw milk kefir back, no matter what I try! 😭 It’s basically the same thickness as a cup of milk now, not jiggly like it used to be after a 24 hour ferment.
@@anotherdayends im having the same problem! Its tangy but always like milk in consistency. I live in florida so its warm inside but I dont like it cold. Did you figure it out?
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.
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.
I got a milk girl, small family farm 15 min away.. very good & cheap.. i get it straight from the cow, warm.. The store bought works well for making kefir. I use the raw milk for additional reasons.. Ive also been animal based for about 5 years.
@@thekefircode7399 I am also animal based 🥰 I do carnivore for my autoimmune, I just recently started making Kefir and I’m very happy with it.. and wow you are very lucky to have all the raw milk 🥰 I wish I could get it cheap where I live!!!
Thank you im just getting started with kefir so you was very informative I appreciate it new friend rang your bell 🔔 👍🏻 looking forward to watching have a great day friend
Hi, thanks for stopping by. If you follow along my videos you'll see time is only one part of the equation and is irrelevant if other parts change.. they can all be switched around and get the same end result if done like a math problem. 3 parts temperature, time, grain ratio.
The best way to make sure you have lots of kefiran, not necessarily thicker kefir is to use a small amount of grains for 1 quart sized jar. Here in AZ it ferments in the cupboard at 74 degrees for maybe 30 hours b4 fridge time. I have 8 cups of grains I grew from a table spoon. the fastest way to grow grains is large quantity of mild, small grains, overferment, then stick in fridge where it will continue to grow and separate. You have to think of the PROCESS notg just the grains as a livinh. changing organism. No disrespect intended, but if by drainig the whey you believe you have a thicker "kefir"you are kind of incorrect. NOt because its NOT thicker, of course it is. still kefir by definition is a curd AND WHEY product. So this isn't really kefir in the truest sense fo the word, its more like liquid quark. it's liquid cheese really, liquid curds with just enough whey to make it drinkable. Use organic whole milk leave to ferment for 24-30 hours That's it. The more you agitate the kefir the thicker it will get. After I put it in the fridge, whenever i remember I tighten the lids, shake the hell out of it, then put it back. Another way to separate the curd from whey is to use a double boiler. 2 pots on the stove at medium low, where both pots are touchable but hot. in about 2 hours you will have quark floating on top and whey on the bottom. As an ex martiaal artist and body builder with hundreds of fights under my belt, lemme give youa ll a secret based on the good faith people are displaying by making videos about kefir.... The secret to getting huge and ripped simultaneously is quite simple, follow a strict keto diet for a month. two months, lose the chub. get down to 10- maybe 8% body fat. Rest for 2 days. Do nothing. And i mean NOTHING. Then go work out like you have a Korean parent beating your ass for bad grades. (pshaw...we always get straight a's lol) Anyways workout like you got NOTHING left... leave it all at the gym. Within 5 minutes, drink 1 quart of grape juice and 1 quart of kefir whey. Go passout. At night before bed, eat lots of quark. Your flagging bodyparts, shoulders, whatever will grow almost overnight. On every other day, eat NO carbohydrate.
Theres a fine line between them. You probably want to pull the grains a little earlier, better a little early & then you can wait a bit, like few hours or less & it will second ferment to finish it off. Or lower the ratio if your over 1 part to 3 parts milk 1 : 3
Hi, You could but these white lids don't seal well, they tend to leak if tipped over or shaken around.. the regular 2 piece lids seal better for transport, but I prefer the new black plastic leakproof lids; they dont leak while being tossed around in my lunch bag. you buy the white lids separately, they dont come like that...
Not trying to nitpick, and there's no way we native English speakers would know this, but it's not pronounced "KEE - fur", it's pronounced "keh - FEER". Sort of like how the word "zephyr" is pronounced. The Arabic is کفیر . I didn't know this until one of my Persian friends corrected my pronunciation of it recently.
It’s nice to know it is pronounced that way in that area of the world but it is acceptable to say it either way in the area I live. I learned the ke-FEER way recently, but I learned it the other way. If I move to that area I will be sure to use that name, but since I’m comfortable saying it the same way he does in the video, I will continue to say it that way. I just want to know how to make it right.
@@aiman_ytit’s not hard to say it either was so who cares I don’t think it’s just Arabic it’s actually Turkish but anyhow everything comes from Hebrew, Aramaic actually, Greek, or Latin
Yes.. but its up to you. I dont tighten real tight just enough to seal a couple psi. & The plastic lids will always purge some air if pressure increases too much. Tight lids makes it more effervescent imo.
In my experience, the 3:1 ratio (with a shorter ferment) does NOT produce thicker kefir than say, an 18 to 24 hour ferment with less grains. He's pouring out most of the whey, so of course it will be thicker.
The point of the video was to pour out the whey, that's what I said. There's more kefiran in the finished product when using more grains this is scientifically proven in a laboratory. If you dont know what that is, why you would want it, or the texture it provides to the kefir; then in my experience - it doesn't matter WHAT you say.
@@thekefircode7399 yep, that sounds like the guy in the vid. Most people won't have two hundred dollars worth of grains to produce thicker product. You were right a longer fermentation will produce thicker without the expense of hundreds of dollars of grains. The average price us 20$ a tablespoon. Now I am looking for someone that wants to actually teach instead of being a rude know it all. And trust me it does not taste like vanilla icecream. Unless your ice cream is tart and yeasty.
It takes 2 months to grow 2 cups of grains from a teaspoon or less. This is not for newbies, you have to grow some grains first to have something to work with. Then you will understand.. Secondly have you ever had real milk? Raw from the cow? It tastes like vanilla ice cream. That's what I said. Leave my channel never use any tip you found here.
Right to my door. Farm fresh milk. Still does not taste like ice-cream. Tangy Greek yogurt maybe. And I've been making it over six years now with different combinations of...fresh, pasteurized, goat, even powder once. Made cottage cheese, or quark, or farmer's depending on time. Ice cream, with the cream partially processed by the grains and not. So, I would still not tell another person only my opinion mattered no matter what they said. There is more kefiran with more seeds unless it is left longer. That is only logical. More dirt in a dirt pie makes thicker mud also. Then you can decide how thick you want it by using time. Less by approximately 7% in open growing as opposed to a closed system also. But the yeasty flavor will be less and there are other bacteria that will flourish in a closed system that won't grow in an oxygen rich system. Which is what I prefer now. The only reason I stopped at this site was often like thinking people gather. Especially health conscience. Mistake. You have nothing to teach but a narrow minded attitude. Leave your site....ha ha ha. You have nothing to teach but unfounded arrogance. Who would ever want to stay?
Hi Mary, Ebay is where I've got mine. Look for good rated sellers. Or, where I got my current grains from, and I know is good.. called vibrant cultures.. www.ebay.com/itm/293465692424 Really nice grains, tell them I sent you if you do order. Just because I've been recommending them a lot.
Etsy...just got mine. Killed my last ones while on vacation then never put new milk on them. They look good. Just starting my new batch and they look good.
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.
There's not much in the whey it's highly acidic - usually. But realistically you dont want to let it go to separation often. The acidity isnt good on the grains and alters the bacteria. But we all know it will happen from time to time. letting it go too long.. So this is a way to deal with it that takes out the sour whey which makes it more palatable.
How do I get my grains to grow? I live in the Caribbean and it’s quite warm lately (80-90) I have no air conditioned room so that’s the temperature I’m working with. Drops to 75 - 79 at night this time of year. I’ve been making kefir just less than 2 weeks. I only have a small amount of grains and they are tiny cauliflower looking nothing like yours that are plump and very big. They haven’t grown at all in 2 weeks. It’s probably 2 T of grains at most. At first I would kefir just 4-5 oz at once every 12 hours it was ready. Now, the last few days it isn’t really ready even after 24 hours with the same amount of milk. So I thought maybe they need more milk so this time I added the grains to about 12-14 oz of milk. Using raw goat milk from a local farm. But now watching your video I see I was more correct to use such a small amount of grains with a lesser amount of milk. Can you please share how to get the grains to grow? Also can you share your thoughts on things I’ve seen that say to not wash the jar but just keep using the same jar unwashed for each batch? And should we be adding a little kefir to each new batch? I can’t let these grains die or not reproduce … it took me years to get them and I’ve had very extreme gastritis for years now so I am really counting on these grains to grow and keep culturing to heal my gut. Thanks for any advice 🥛
Hi! I will try to help you. Watch some more of my videos to understand about the temperature effects and grain ratios. They should be very helpful to you figure out the situation. See my start new grains video. ua-cam.com/video/9RU3q2Xf4io/v-deo.html Do you have a Refrigerator? This will be extremely helpful. Things will happen very fast at high temps and may require a lower 1/4 grain ratio since they're going strong. Just depends how fast you want it done & can monitor it. do not wash containers for a week or more, just scrape most of the finished kefir out. Make sure clean jar is dry and no chlorine water contact grains. Never wash grains in water
Best thing you can do rt now is feed the grains fresh milk, as fresh as you can. As soon as its milked has the most lactose. If Milk is kept warm its fermenting on it's own & it robs the grains of food. see my latest raw milk video for insights. Your milk will start to ferment on its own on the first day stored ar these tempratures 80 degree . Raw milk kefir tips- ua-cam.com/video/LG_l0vcjacY/v-deo.html
The grains may have been from cow milk & there will be an adjustment period for the grians to adjust to new food source. Using the high grian ratio less milk will help assure the kefir bacteria are strong. & the new goat bacterias wont Shock them.. Just change your milk out when whey forms or before.
@@thekefircode7399 okay thanks I will take the amount of milk back down to just 4-5 oz at a time tomorrow in the morning. They were doing excellent like clockwork for about 10 days but then just seemed to stop. I gradually had moved up from 4 oz to 7 oz (changing every 12 hours) over 10 days. Everything was going well but now it’s suddenly not.
@@thekefircode7399 a local woman brings me the goat milk (milked fresh that day) every Saturday. So I have the milk 7 days. I was watching videos how people said it’s best to ferment more (milk) at once when it’s the freshest. I added a whole lot of milk today - more than ever before at about 16 oz to my 2 tiny T of grains thinking it might help to use the milk sooner now and not wait until Saturday but from your videos I see it was better using much smaller quantities at just 4 or 5 oz to my small amount of grains.
I always use the way and when it is available I drink half a whiskey glass every morning it is great for the body great for keeping cholesterol in check use it to pickle hard boil eggs never throw away WHEY Hipprocrates always advised his patients to drink WHEY good luck with your KEIFIR
I'm a little confused. The video said 3:1 ratio but people in the comments are saying things about needing several cups of grains. Is a small amount or large amount of grains the key to thicker kefir?
A lot of grains How much kefir do you drink in 1 day? That's all you need grains for. 1/3 grains in the milk or 1/4 to 1/2 depending on the other 2 factors I describe in my videos.
I just reviewed the comments & no one is saying that. So I dont know what you mean, they are confusing you apparently somewhere. If you drink a gallon of kefir per day you will need a quart of grains. Which will happen over time anyway. If you understand what's going on That's not even a big deal at all & could be grown in a few months if you needed that much. I grew cups of grains in weeks time and show it on my channel This is also a matter of what to do after the first month when you start haviing problem with your kefir. If you dont want good kefir now dont do it. It's an understanding if the process.
Kefir is an art. It takes time & learning, I'm offering a fast track to that. If you want good kefir now adjust the ratio as I describe.. or see my "start new grians" video and be there in a few weeks ua-cam.com/video/9RU3q2Xf4io/v-deo.html
@@thekefircode7399 I have a cup a day. I'm currently doing 1 tbsp to 1 cup ratio and it's still pretty thin. I'll go ahead and give 3:1 a try like your video said. I imagine that's going to have a much longer ferment time (house will be average 75 degrees). so the general idea is less grains = thicker?
@KC see my 321 kefir now video for answer to what your asking rather than me trying to type it all out below ua-cam.com/video/3Mdttz9cna4/v-deo.html Its much less ferment time! 1 tbsp to 1 cup is a very low ratio. With that little you'll got about 1/4 or no more than half a cup but then you need to grow your grains up a week or two.. I talk about it in many of my videos You dont have enough kefir in the milk, to make good kefir you need kefir.. Watch a few of my videos, do kefir a few days. watch a few more & you will figure out what's going on here. Then you'll able to tailor it to what you need. & understand the process
It is possible leda, you can lose the yeast if they arent taken care of well. Left to go too long too many times. This gives it a different taste, less desirable.
I really like you method but I must be doing something wrong. I am using a 1:1 ratio left at 70 degrees for 3-4 hours then in the fridge for 19-20 hours. The Kefir tastes weird and not thick at all. Please give me some feedback.
Hey Joseph! Yeah. You really don't want to use a 50/50 ratio, aka 1:1, aka 1/2 grain ratio. That's very high, much faster, & needs a lot of attention. I was just doing that to prove a point & experiment. It's only for temporary use. You should use 3:1, aka 1/4 grain ratio, 25% grain/75% milk. Then the timeline will work & the milk will be more evenly fermented.. 🍶🥛🥛
@thekefircode7399 I'll try that ratio, thank you so much! I'll keep you posted. Also, I'm very interested about the ancient history of Keffir, do you mind sharing some of your reference material? It is very fascinating
@josephstewart2439 your Welcome. Basically at the last 30 seconds or minute of every video I put history info. See my first few videos that I made too. There's some older stuff I havent used in a while. Most of it came from the Russians 🇷🇺💪 who got it from the Caucusus mountains. I just posted a community post with a short video from the region. Check it out!
Sure the whey is a ok to consume. It's the acidic component so draining it off make sit less acidic. Store bought uses thickening agents like cargeean and other methods to homogenize it.
.. well when you add 16-24g of sugar per cup it really thickens up the kefir I'd guess.. the fillers are mostly benign but can can cause minor issues for some, store bought kefir only uses 7 of the 70 strains in live kefir grains..
Yeah keep draining the whey. Kind of like a farmers cheese, I don't care so much for it yet it has a funny taste. If you strain it like traditional cheese it can get harder.
If you ferment it in an anaerobic environment...lid on tight it will make fantastic cheese. No yeasty flavor. But it does make pressure so a canning jar is a very good idea. And placing it in the fridge as you open it. You can freeze batches until you have enough if you want a larger batch if cheese. Cream cheese if you merely take the whey off. Mix it with garlic or spices for bagels. Or if you would like a cottage/farmer's cheese placing it in a water bath on the stove and cooking it very slowly for an hour to an hour and half will give you fantastic cottage cheese. No longer or it gets very dry curds. You can also press the cream cheese over night with a weighted plate for a slicable version.
Yeah much of it, many of the times. I didnt the other day but it's better without it. I like it thick and not runny with whey - that's not kefir to me.. That's whey. Fact is with whey in the kefir it will never be thick. Or, it always thicker with whey reduced.
Pay more! Please, farmers cant support themselves on that. You pay more for gasoline. Pay them at least $5. I give my farmer extra every week because they need to be appreciated. Not many ppl are left doing this. It's gods work
@@thekefircode7399 I pay them what they ask(their Amish). Their cost of living is less then us "English". I also buy eggs for the same price. Were farmers also (we raise beef)...
Just got my first kefir from someone and it smells like a lot of yeast anyway to make that abit milder when it's done or will it not transfer over later?
Sealed ferments reduce the yeast ime. Using a plastic lid will allow it bleed off when pressure increases, they dont seal that tight. Also refrigeration will slow down the the overall rate of yeast production, as the bacterial components are more active at lower tempratures. You you may be able to make some.headway with that.
Hi there I've started making kefir for about a month or so and one day the grains stopped fermenting my milk... They rose to rhe top but the milk wasn't fermented... Do u know what happened? Same milk and same routine every night
Was the top fermented? Possible it needed to be shaken or stirred halfway though to disperse the grains. When grains are young you want to leave them out of the fridge till they grow more.
@@thekefircode7399 no the top was not fermented... The grains were working for 1 month or so making kefir every day and one day they stopped fermenting the milk :s
😂 No that's backwards. I doubt its even possible, do you have 3 gallons of grains to add to 1 gallon of milk? The point of my channel may have been missed and you didnt know why you ruined your gallon of milk. If I have to make a gallon per day I would have 1/4 to 1/3 a gallon of grains grown up for that at some point. But It's also dealing with it along the way and understanding as your grains grow things change for you. That's why people have trouble.
Agitation is the key here Keep stirring them 3-4 times a day will be great for thick kefir and grains grow a lot fast too Cover with a plastic lid will produce champagne bubbly kefir abit of alcohol here if cover with coffee filter then will be non alcohol kefir
Hi, I'm on a ketogenic diet 3 years, And I've been making and drinking 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
Hi thanks for watching, you can add heavy cream to your milk. My raw milk is very cream rich. Traditionally you add creme afterwards. Like cottage cheese is 2 or 4% depending how much cream they add in after making the cheese.
I'll say it how please. I don't have to explain it to you either. I know how to say it in Russian & Turkic language. I choose not to, this is America & 20 years ago this is how we said it before anyone knew what it was. I have no reason to change.
Yeah, but you already screwed up letting it go too far. Its how to deal with it rather than choke it down. Also please see the kefir science video. The protiens that you're after are created by the kefir themselves. A massive amount of amino acids are created by the grains. Most whey is sour and not good at all. I get a pure raw milk from a different farm now a days & the whey is clear, like water and not acidic or bad tasting, Its amazing.. ive never seen anything like it. This is the whey that miss muffet drank. Not the sour yellow nasty stuff you get today. She wasn't nasty 🤣 (I think it was in the science video, or i was going to do a whole video on the aminos and haven't yet. Some unique aminos and proteins created by the grains. The why is only a milk component.)
@@thekefircode7399 You are lucky you have access to raw milk, here in Canada they are so scared of if. BTW, I tried your method today and the kefir is really thick. Fermentation took about 8 hours without a tight seal this time. I put it in the fridge and I will try it once I get back from work 😂. Usually I make semianaerobic fermentation and I never throw the whey out, it's sour and not thick but it's alright for me.
Cool, yeah i feel very fortunate to have a real old school farm. I get it straight from the cow to my jars once a week.. The main purpose of the fridge is to slow down the process so you can catch it at that just right moment & it doesnt overferment on you . If you want to drink up the whey go for it many ppl do. But the thing i found is flavor varies wildly with different milks amd raw milks. Pasteurization standardizes it to an extent though. So my thing is dont feel bad if youre whey isnt good like the next guy. One lady in india had green whey you aint telling me that tastes good. 🤣
My biggest problem with whey is the acidity. If youre on a high protein, carnivore ect. diet; maybe drink some coffee.. then whey can make your system much too acidic very quickly. You're adding straight acid into the mix, so keep that in mind.
@@thekefircode7399 Yeah I am on a low carb /ketovore most of the time. What I will do is make one batch with removing all it's whey and the other leave it as is. Thanks for the reply dude
![Does cold hurt my Kefir? + Problems fermenting on the counter [answering Subscriber questions]](/img/n.gif)
Thank you for sharing this video. I’m a truck driver and make kefir with raw milk in my truck. I had notice that as I get more and more kefir grains the Kiefer started to be more consistent. Basically I’ve been using about the same ratio of kefir grains to raw milk that you demonstrated. It taste wonderful and it’s so easy to make. But, I was unsure if I was using too many grains. Your excellent video helps me to realize that I’m on the right track. Been making kefir now for about two or maybe three months. I’m just starting to enjoy making second for amounts with a few raspberries tossed in. So much better than the store-bought stuff.
Learned a lot. Thank you very much.
Subscribed 👍🏻
Wow! Keifer and Raw milk over the road, Amazing! I bet all the shaking really makes a complete even kefir. In laboratory studies they would put the jars on shakers and the grains would produce better faster stronger.
2 tips I can add for you is if your second ferment goes too far and separates, take the grains out sooner in first ferment. You prob. figured that out.
Secondly, make sure you give the grains the regular warm temperatures. Extended time in constant refrigeration can damage the yeast in the grains.
I still dont really understand how it's possible, lol! Straining and all that in the truck, hmm. I have some other good videos on topics you'll find interesting. These days I really try to remove the grains before separation so there isn't any waste. It's mainly when I forget that I need to deal with the whey.
@@thekefircode7399 Thank you. That's interesting about laboratory studies with shakers. Ha! I guess I stumbled on that method out of necessity!
I appreciate the tips and I will definitely try them.
In the truck I strain over paper bowls and then give the strainer and spatula a rinse in the sink inside the truck stop. It can be kind of a hassle, but it's not that much trouble and certainly worth the effort.
I'm curious about the optimal ratio of keifer grains to say quart of milk?
@@thekefircode7399 I just watch the 321 method video. Excellent! I'm on the right track, just by luck. Thank you for the wonderful content. I'm learning so much
@James kemp 👍 Kefiring is an art and you've got the nack for it. Many have similar stories of stumbling across this and then searching for more information. Lands them here, I've seen all the kefir content out there and never heard of this, so I started the channel. My first video explains how i stumbled on it.
The exact ratio in a quart varies depending on the conditions in your environment. Sometimes large batch can cause issues because the bulk of grains will 'whey' out the top half of the milk, unless its mixed regularly.. You may have better luck in the truck with the movement. Try 1/4 cup go from there..
I my batch size is the amount I drink per day. I like to drink it fresh from ferment or within 4 hours. The process is moving so fast that it keeps going quickly when the grains are removed.
You are the only person to show how to make 'thick' kefir. I do it a little different. I use a large funnel 12in diameter, with a large metal strainer. I add my grains to the large metal strainer, with a jar underneath that will be my new drinkable batch. In the large strainer I lift it 3 inches and swirl the grains around in the strainer. The grains roll over the metal strainer and knock off the lovely thickness that I want in my kefir. Then those clean grains go into a new fermenting jar. A wide mouth large funnel works good to get those grains into the new fermenting jar. Super, super thick and easy. This way is the best and the fastest for sure.
🙏💗, thanks kelly! Sounds good! Are you separating the whey out then?
People are still out here keeping the whey in and choking it down all thin. Not that theres anything wrong with it if they like it like that.
@@thekefircode7399 My grains are probably 15yrs old, so they are mature and strong. I rarely get whey unless it is a bit too warm in my house or I let it ferment a bit too long. I use 1/2 gallon size glass jars that I bought from Home Goods. The larger the jar, the more fermenting time you will have, thus avoiding the whey. Kinda cool cuz they are square and they came with hermetic lids. I took out the seal so I could just rest the lid in the jar opening so they can still vent while fermenting. Venting is important and will help your kefir to not be too thin as well. I just throw the jars and the lids in the dishwasher, easy clean up. I was thinking about all the whey you have in your kefir. I only use the grains to ferment my kefir. I dont add anything to my ferment other than 'whole milk' and occasionally cream if it is going to expire soon. Whey sometimes will appear sooner if there are too many kefir grains in your jar. Try removing some to lessen the amount of whey and how fast it appears. In general I dont like the whey because it does make it thinner but..oh well I process it and drink it anyway. Dont throw that whey away as it is probiotic rich and can be used to make yogurt, or anything you want to ferment or you can give it to your dogs/kitties. My dog 'loves' kefir, he salivates when he hears me processing it cuz he knows he's gonna' get some. lol. It is kind of a balancing act with the amount grains and 'whole milk'. Using whole milk will also help with the thickness for sure. Oh I forgot to say that before I begin the process in the strainer I stir the grains at a count of 50, pretty hard to knock off some of that thick loveliness from the grains. Hope this helps. If you need more help ask..Im glad to help.
@@thekefircode7399 I found those square wide mouth 1/2 gallon jugs on Amazon. Bormioli Rocco FBA_473772-336940MZ5321990 Hermetic seal pitcher with lid 68oz. I like this jar cuz the opening is wide. Plenty of room to stir those grains and refill the jar with new ones. I referenced these jars in the post above.
@@kellyname5733how to get grains to multiply faster? Mine seem to
Be quite slow! Thanks for your comment above BTW. Good info.
Excellent tutorial as always. Does draining of the whey affect the bacteria level.
Not really, the whey is so acidic there arent any bacterias that I want in my kefir. It's more a protien byproduct
@@thekefircode7399do you know what you can do with whey ?
I use just a tablespoon of grains and ferment for 24 hours. It turns very thick and creamy without removing the whey.
Yeah, it would be thicker with whey removed obviously, like cheese. This is only done when you let it go too long and get separation, which happens ocassionally.
I’m curious about getting back to that point! I accidentally over-fermented a batch about a week ago, and I cannot get my thick gelatinous raw milk kefir back, no matter what I try! 😭 It’s basically the same thickness as a cup of milk now, not jiggly like it used to be after a 24 hour ferment.
@@anotherdayends im having the same problem! Its tangy but always like milk in consistency. I live in florida so its warm inside but I dont like it cold. Did you figure it out?
Do you sell keffir grains? or possibly suggest where to buy good quality grains? Any guidance is appreciated. Thanks again for the great content.
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.
I’m very impressed, thank you sir!
You're welcome! - Thanks for watching 🍶🥛
My raw milk is to expensive 😂I use store bought milk.. it ends up the same product .. and you are right.. raw cream is the best thing in the world ❤
I got a milk girl, small family farm 15 min away.. very good & cheap.. i get it straight from the cow, warm.. The store bought works well for making kefir. I use the raw milk for additional reasons.. Ive also been animal based for about 5 years.
@@thekefircode7399 I am also animal based 🥰 I do carnivore for my autoimmune, I just recently started making Kefir and I’m very happy with it.. and wow you are very lucky to have all the raw milk 🥰 I wish I could get it cheap where I live!!!
i wish i had that many grains wow that is incredible
Thank you im just getting started with kefir so you was very informative I appreciate it new friend rang your bell 🔔 👍🏻 looking forward to watching have a great day friend
Have you try fermented for 72 hours? Suppose to have extra benefits
Hi, thanks for stopping by. If you follow along my videos you'll see time is only one part of the equation and is irrelevant if other parts change.. they can all be switched around and get the same end result if done like a math problem. 3 parts temperature, time, grain ratio.
The best way to make sure you have lots of kefiran, not necessarily thicker kefir is to use a small amount of grains for 1 quart sized jar. Here in AZ it ferments in the cupboard at 74 degrees for maybe 30 hours b4 fridge time. I have 8 cups of grains I grew from a table spoon. the fastest way to grow grains is large quantity of mild, small grains, overferment, then stick in fridge where it will continue to grow and separate.
You have to think of the PROCESS notg just the grains as a livinh. changing organism.
No disrespect intended, but if by drainig the whey you believe you have a thicker "kefir"you are kind of incorrect. NOt because its NOT thicker, of course it is.
still kefir by definition is a curd AND WHEY product.
So this isn't really kefir in the truest sense fo the word, its more like liquid quark. it's liquid cheese really, liquid curds with just enough whey to make it drinkable.
Use organic whole milk leave to ferment for 24-30 hours That's it. The more you agitate the kefir the thicker it will get. After I put it in the fridge, whenever i remember I tighten the lids, shake the hell out of it, then put it back.
Another way to separate the curd from whey is to use a double boiler. 2 pots on the stove at medium low, where both pots are touchable but hot. in about 2 hours you will have quark floating on top and whey on the bottom.
As an ex martiaal artist and body builder with hundreds of fights under my belt, lemme give youa ll a secret based on the good faith people are displaying by making videos about kefir....
The secret to getting huge and ripped simultaneously is quite simple, follow a strict keto diet for a month. two months, lose the chub. get down to 10- maybe 8% body fat.
Rest for 2 days. Do nothing. And i mean NOTHING.
Then go work out like you have a Korean parent beating your ass for bad grades. (pshaw...we always get straight a's lol)
Anyways workout like you got NOTHING left... leave it all at the gym.
Within 5 minutes, drink 1 quart of grape juice and 1 quart of kefir whey. Go passout. At night before bed, eat lots of quark.
Your flagging bodyparts, shoulders, whatever will grow almost overnight. On every other day, eat NO carbohydrate.
do a video
Lol wtf I live in arizona and have been doing about 32 hour ferments in quart jars (at about 68-70 degrees due to winter).
You’re so funny 😂
Are you a Korean?
That's really thicc
My favourite kefir channel! I did this and it is lovely and thick, but not very smooth, what could this be?
Theres a fine line between them. You probably want to pull the grains a little earlier, better a little early & then you can wait a bit, like few hours or less & it will second ferment to finish it off.
Or lower the ratio if your over 1 part to 3 parts milk 1 : 3
Where do you buy those plastic cap jars from
Hi! I just got them at walmart. It's a pretty common lid. Doesnt seal well for transport but good for releasing pressure during ferment
@@thekefircode7399 so I couldn't travel with them?
Hi, You could but these white lids don't seal well, they tend to leak if tipped over or shaken around.. the regular 2 piece lids seal better for transport, but I prefer the new black plastic leakproof lids; they dont leak while being tossed around in my lunch bag.
you buy the white lids separately, they dont come like that...
Where should I buy grains?
Ebay 🥛🍶
Not trying to nitpick, and there's no way we native English speakers would know this, but it's not pronounced "KEE - fur", it's pronounced "keh - FEER". Sort of like how the word "zephyr" is pronounced. The Arabic is کفیر . I didn't know this until one of my Persian friends corrected my pronunciation of it recently.
🙏 yes it is in that area of the world.. but in english it's kefir. 😁
sorry for late reply, yt was showing me this comment is unanswered.
😂 still the taste remains the same!
It’s nice to know it is pronounced that way in that area of the world but it is acceptable to say it either way in the area I live. I learned the ke-FEER way recently, but I learned it the other way. If I move to that area I will be sure to use that name, but since I’m comfortable saying it the same way he does in the video, I will continue to say it that way. I just want to know how to make it right.
@@gailneedham9930dont butcher names lmao. Its not hard
@@aiman_ytit’s not hard to say it either was so who cares I don’t think it’s just Arabic it’s actually Turkish but anyhow everything comes from Hebrew, Aramaic actually, Greek, or Latin
Do you tighten your lids?
Yes.. but its up to you. I dont tighten real tight just enough to seal a couple psi. & The plastic lids will always purge some air if pressure increases too much. Tight lids makes it more effervescent imo.
In my experience, the 3:1 ratio (with a shorter ferment) does NOT produce thicker kefir than say, an 18 to 24 hour ferment with less grains. He's pouring out most of the whey, so of course it will be thicker.
Also isn’t there less good bacteria with such a short ferment?
The point of the video was to pour out the whey, that's what I said. There's more kefiran in the finished product when using more grains this is scientifically proven in a laboratory. If you dont know what that is, why you would want it, or the texture it provides to the kefir; then in my experience - it doesn't matter WHAT you say.
@@thekefircode7399 yep, that sounds like the guy in the vid. Most people won't have two hundred dollars worth of grains to produce thicker product. You were right a longer fermentation will produce thicker without the expense of hundreds of dollars of grains. The average price us 20$ a tablespoon. Now I am looking for someone that wants to actually teach instead of being a rude know it all. And trust me it does not taste like vanilla icecream. Unless your ice cream is tart and yeasty.
It takes 2 months to grow 2 cups of grains from a teaspoon or less. This is not for newbies, you have to grow some grains first to have something to work with. Then you will understand..
Secondly have you ever had real milk? Raw from the cow? It tastes like vanilla ice cream. That's what I said.
Leave my channel never use any tip you found here.
Right to my door. Farm fresh milk. Still does not taste like ice-cream. Tangy Greek yogurt maybe. And I've been making it over six years now with different combinations of...fresh, pasteurized, goat, even powder once. Made cottage cheese, or quark, or farmer's depending on time. Ice cream, with the cream partially processed by the grains and not. So, I would still not tell another person only my opinion mattered no matter what they said. There is more kefiran with more seeds unless it is left longer. That is only logical. More dirt in a dirt pie makes thicker mud also. Then you can decide how thick you want it by using time. Less by approximately 7% in open growing as opposed to a closed system also. But the yeasty flavor will be less and there are other bacteria that will flourish in a closed system that won't grow in an oxygen rich system. Which is what I prefer now. The only reason I stopped at this site was often like thinking people gather. Especially health conscience. Mistake. You have nothing to teach but a narrow minded attitude. Leave your site....ha ha ha. You have nothing to teach but unfounded arrogance. Who would ever want to stay?
Where is a good place to get live grains?
Hi Mary, Ebay is where I've got mine. Look for good rated sellers. Or, where I got my current grains from, and I know is good.. called vibrant cultures.. www.ebay.com/itm/293465692424
Really nice grains, tell them I sent you if you do order. Just because I've been recommending them a lot.
Etsy...just got mine. Killed my last ones while on vacation then never put new milk on them. They look good. Just starting my new batch and they look good.
@@thekefircode7399 Thank you!
@@simon-515 Thank you. I shop there a lot and they are usually great.
Mine were free from a Facebook page where members share their grains for the cost of shipping…or free if you do local pickup.
Please help can I put kefir grains in milk and cream for thick yogurt to drink but I don’t wanna get a heart attack
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.
My kefir becomes really thick after I 2nd ferment it 🙂
Does removing the whey remove many of the essential probiotics?
There's not much in the whey it's highly acidic - usually. But realistically you dont want to let it go to separation often. The acidity isnt good on the grains and alters the bacteria. But we all know it will happen from time to time. letting it go too long.. So this is a way to deal with it that takes out the sour whey which makes it more palatable.
@@thekefircode7399 Thank you, I really appreciate you taking the time to respond!
Can’t you just add raw milk to the keifir after separating
How do I get my grains to grow? I live in the Caribbean and it’s quite warm lately (80-90) I have no air conditioned room so that’s the temperature I’m working with. Drops to 75 - 79 at night this time of year. I’ve been making kefir just less than 2 weeks. I only have a small amount of grains and they are tiny cauliflower looking nothing like yours that are plump and very big. They haven’t grown at all in 2 weeks. It’s probably 2 T of grains at most. At first I would kefir just 4-5 oz at once every 12 hours it was ready. Now, the last few days it isn’t really ready even after 24 hours with the same amount of milk. So I thought maybe they need more milk so this time I added the grains to about 12-14 oz of milk. Using raw goat milk from a local farm. But now watching your video I see I was more correct to use such a small amount of grains with a lesser amount of milk. Can you please share how to get the grains to grow? Also can you share your thoughts on things I’ve seen that say to not wash the jar but just keep using the same jar unwashed for each batch? And should we be adding a little kefir to each new batch? I can’t let these grains die or not reproduce … it took me years to get them and I’ve had very extreme gastritis for years now so I am really counting on these grains to grow and keep culturing to heal my gut. Thanks for any advice 🥛
Hi! I will try to help you. Watch some more of my videos to understand about the temperature effects and grain ratios. They should be very helpful to you figure out the situation.
See my start new grains video. ua-cam.com/video/9RU3q2Xf4io/v-deo.html
Do you have a Refrigerator? This will be extremely helpful.
Things will happen very fast at high temps and may require a lower 1/4 grain ratio since they're going strong. Just depends how fast you want it done & can monitor it.
do not wash containers for a week or more, just scrape most of the finished kefir out. Make sure clean jar is dry and no chlorine water contact grains. Never wash grains in water
Best thing you can do rt now is feed the grains fresh milk, as fresh as you can. As soon as its milked has the most lactose. If Milk is kept warm its fermenting on it's own & it robs the grains of food. see my latest raw milk video for insights. Your milk will start to ferment on its own on the first day stored ar these tempratures 80 degree .
Raw milk kefir tips- ua-cam.com/video/LG_l0vcjacY/v-deo.html
The grains may have been from cow milk & there will be an adjustment period for the grians to adjust to new food source. Using the high grian ratio less milk will help assure the kefir bacteria are strong. & the new goat bacterias wont Shock them..
Just change your milk out when whey forms or before.
@@thekefircode7399 okay thanks I will take the amount of milk back down to just 4-5 oz at a time tomorrow in the morning. They were doing excellent like clockwork for about 10 days but then just seemed to stop. I gradually had moved up from 4 oz to 7 oz (changing every 12 hours) over 10 days. Everything was going well but now it’s suddenly not.
@@thekefircode7399 a local woman brings me the goat milk (milked fresh that day) every Saturday. So I have the milk 7 days. I was watching videos how people said it’s best to ferment more (milk) at once when it’s the freshest. I added a whole lot of milk today - more than ever before at about 16 oz to my 2 tiny T of grains thinking it might help to use the milk sooner now and not wait until Saturday but from your videos I see it was better using much smaller quantities at just 4 or 5 oz to my small amount of grains.
Must be interesting to use raw. I'm Canadian, and it is illegal to sell here. I don't have trouble with the milk I use though.
Just wondering if you ever use the whey for anything?
The whey “ liquid gold” can be used for tons of stuff, it makes amazing cheese also.. NEVER throw it out.. that’s like a sin😂❤
I always use the way and when it is available I drink half a whiskey glass every morning it is great for the body great for keeping cholesterol in check use it to pickle hard boil eggs never throw away WHEY Hipprocrates always advised his patients to drink WHEY good luck with your KEIFIR
I'm a little confused. The video said 3:1 ratio but people in the comments are saying things about needing several cups of grains. Is a small amount or large amount of grains the key to thicker kefir?
A lot of grains How much kefir do you drink in 1 day? That's all you need grains for. 1/3 grains in the milk or 1/4 to 1/2 depending on the other 2 factors I describe in my videos.
I just reviewed the comments & no one is saying that. So I dont know what you mean, they are confusing you apparently somewhere. If you drink a gallon of kefir per day you will need a quart of grains. Which will happen over time anyway. If you understand what's going on That's not even a big deal at all & could be grown in a few months if you needed that much. I grew cups of grains in weeks time and show it on my channel
This is also a matter of what to do after the first month when you start haviing problem with your kefir.
If you dont want good kefir now dont do it. It's an understanding if the process.
Kefir is an art. It takes time & learning, I'm offering a fast track to that. If you want good kefir now adjust the ratio as I describe.. or see my "start new grians" video and be there in a few weeks
ua-cam.com/video/9RU3q2Xf4io/v-deo.html
@@thekefircode7399 I have a cup a day. I'm currently doing 1 tbsp to 1 cup ratio and it's still pretty thin. I'll go ahead and give 3:1 a try like your video said. I imagine that's going to have a much longer ferment time (house will be average 75 degrees). so the general idea is less grains = thicker?
@KC see my 321 kefir now video for answer to what your asking rather than me trying to type it all out below
ua-cam.com/video/3Mdttz9cna4/v-deo.html
Its much less ferment time! 1 tbsp to 1 cup is a very low ratio. With that little you'll got about 1/4 or no more than half a cup but then you need to grow your grains up a week or two.. I talk about it in many of my videos
You dont have enough kefir in the milk, to make good kefir you need kefir.. Watch a few of my videos, do kefir a few days. watch a few more & you will figure out what's going on here. Then you'll able to tailor it to what you need. & understand the process
my kefir grains smell sour and my kefir is sour. Have they gone bad?
It is possible leda, you can lose the yeast if they arent taken care of well. Left to go too long too many times. This gives it a different taste, less desirable.
can someone show me the grains
Show me the money... 😂 jk
Not sure what you mean
I really like you method but I must be doing something wrong. I am using a 1:1 ratio left at 70 degrees for 3-4 hours then in the fridge for 19-20 hours. The Kefir tastes weird and not thick at all. Please give me some feedback.
Hey Joseph! Yeah. You really don't want to use a 50/50 ratio, aka 1:1, aka 1/2 grain ratio. That's very high, much faster, & needs a lot of attention. I was just doing that to prove a point & experiment. It's only for temporary use.
You should use 3:1, aka 1/4 grain ratio, 25% grain/75% milk. Then the timeline will work & the milk will be more evenly fermented.. 🍶🥛🥛
@thekefircode7399 I'll try that ratio, thank you so much! I'll keep you posted. Also, I'm very interested about the ancient history of Keffir, do you mind sharing some of your reference material? It is very fascinating
@josephstewart2439 your Welcome. Basically at the last 30 seconds or minute of every video I put history info. See my first few videos that I made too. There's some older stuff I havent used in a while. Most of it came from the Russians 🇷🇺💪 who got it from the Caucusus mountains. I just posted a community post with a short video from the region. Check it out!
You’re so fortunate to be able to obtain raw whole milk. Up here in Canada 🇨🇦 it’s illegal as if it was pure heroin! 🙄
Yes, it been a long time dream of mine to get it.. it was "legalized" here in 2016.
i prefer it the tangier the better
is that how the store bought kefir gets it so thick? Is the whey not good to consume?
Sure the whey is a ok to consume. It's the acidic component so draining it off make sit less acidic. Store bought uses thickening agents like cargeean and other methods to homogenize it.
@@thekefircode7399 are those thickening agents unhealthy?
.. well when you add 16-24g of sugar per cup it really thickens up the kefir I'd guess..
the fillers are mostly benign but can can cause minor issues for some, store bought kefir only uses 7 of the 70 strains in live kefir grains..
If you leave the kefir longer, does it turn into cheese?
Yeah keep draining the whey. Kind of like a farmers cheese, I don't care so much for it yet it has a funny taste. If you strain it like traditional cheese it can get harder.
If you ferment it in an anaerobic environment...lid on tight it will make fantastic cheese. No yeasty flavor. But it does make pressure so a canning jar is a very good idea. And placing it in the fridge as you open it. You can freeze batches until you have enough if you want a larger batch if cheese. Cream cheese if you merely take the whey off. Mix it with garlic or spices for bagels. Or if you would like a cottage/farmer's cheese placing it in a water bath on the stove and cooking it very slowly for an hour to an hour and half will give you fantastic cottage cheese. No longer or it gets very dry curds. You can also press the cream cheese over night with a weighted plate for a slicable version.
You "dump out" the whey? wow
Yeah much of it, many of the times. I didnt the other day but it's better without it. I like it thick and not runny with whey - that's not kefir to me.. That's whey.
Fact is with whey in the kefir it will never be thick. Or, it always thicker with whey reduced.
We buy raw A2 milk for $1.50 a gallon(were in the Midwest :)
Pay more! Please, farmers cant support themselves on that. You pay more for gasoline. Pay them at least $5. I give my farmer extra every week because they need to be appreciated. Not many ppl are left doing this. It's gods work
@@thekefircode7399 I pay them what they ask(their Amish). Their cost of living is less then us "English". I also buy eggs for the same price. Were farmers also (we raise beef)...
Just got my first kefir from someone and it smells like a lot of yeast anyway to make that abit milder when it's done or will it not transfer over later?
Sealed ferments reduce the yeast ime. Using a plastic lid will allow it bleed off when pressure increases, they dont seal that tight.
Also refrigeration will slow down the the overall rate of yeast production, as the bacterial components are more active at lower tempratures. You you may be able to make some.headway with that.
I used my wine lock to reduce the O2. I really like the new taste.
Hi there I've started making kefir for about a month or so and one day the grains stopped fermenting my milk... They rose to rhe top but the milk wasn't fermented... Do u know what happened? Same milk and same routine every night
Was the top fermented? Possible it needed to be shaken or stirred halfway though to disperse the grains. When grains are young you want to leave them out of the fridge till they grow more.
@@thekefircode7399 no the top was not fermented... The grains were working for 1 month or so making kefir every day and one day they stopped fermenting the milk :s
Something might have damaged them, what kind of milk are you using. Where'd you get the grains
you need to look at your ratios it should be 3 parts grains and one part milk wow I messed up an entire gal of milk wow
😂 No that's backwards. I doubt its even possible, do you have 3 gallons of grains to add to 1 gallon of milk? The point of my channel may have been missed and you didnt know why you ruined your gallon of milk.
If I have to make a gallon per day I would have 1/4 to 1/3 a gallon of grains grown up for that at some point. But It's also dealing with it along the way and understanding as your grains grow things change for you. That's why people have trouble.
Agitation is the key here
Keep stirring them 3-4 times a day will be great for thick kefir and grains grow a lot fast too
Cover with a plastic lid will produce champagne bubbly kefir abit of alcohol here
if cover with coffee filter then will be non alcohol kefir
So basically cheese keeper?
Hi,
I'm on a ketogenic diet 3 years,
And I've been making and drinking 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
Hi thanks for watching, you can add heavy cream to your milk. My raw milk is very cream rich. Traditionally you add creme afterwards. Like cottage cheese is 2 or 4% depending how much cream they add in after making the cheese.
Hope you drink that whey...it’s liquid gold!
Nah, I dont like it. I get plenty of milk & proteins on an animal based diet. I do 3 gallons of raw milk a week.
@@thekefircode7399 ahh ok 😊👍🏻
Keefer! Damn you autocorrect.
Im on my whey to do it. Sorry dad joke.
Kefir is the whey to a new and better life
Sorry again
No whey!
You make kefir but you can’t pronounce this word
I'll say it how please. I don't have to explain it to you either. I know how to say it in Russian & Turkic language. I choose not to, this is America & 20 years ago this is how we said it before anyone knew what it was. I have no reason to change.
Please do not call this from kefr.
Why?
Isn't removing the whey taking out some of the protein content?
Yeah, but you already screwed up letting it go too far. Its how to deal with it rather than choke it down. Also please see the kefir science video. The protiens that you're after are created by the kefir themselves. A massive amount of amino acids are created by the grains.
Most whey is sour and not good at all. I get a pure raw milk from a different farm now a days & the whey is clear, like water and not acidic or bad tasting, Its amazing.. ive never seen anything like it.
This is the whey that miss muffet drank. Not the sour yellow nasty stuff you get today. She wasn't nasty 🤣
(I think it was in the science video, or i was going to do a whole video on the aminos and haven't yet. Some unique aminos and proteins created by the grains. The why is only a milk component.)
@@thekefircode7399 You are lucky you have access to raw milk, here in Canada they are so scared of if. BTW, I tried your method today and the kefir is really thick. Fermentation took about 8 hours without a tight seal this time. I put it in the fridge and I will try it once I get back from work 😂.
Usually I make semianaerobic fermentation and I never throw the whey out, it's sour and not thick but it's alright for me.
Cool, yeah i feel very fortunate to have a real old school farm. I get it straight from the cow to my jars once a week..
The main purpose of the fridge is to slow down the process so you can catch it at that just right moment & it doesnt overferment on you .
If you want to drink up the whey go for it many ppl do. But the thing i found is flavor varies wildly with different milks amd raw milks. Pasteurization standardizes it to an extent though. So my thing is dont feel bad if youre whey isnt good like the next guy. One lady in india had green whey you aint telling me that tastes good. 🤣
My biggest problem with whey is the acidity. If youre on a high protein, carnivore ect. diet; maybe drink some coffee.. then whey can make your system much too acidic very quickly. You're adding straight acid into the mix, so keep that in mind.
@@thekefircode7399 Yeah I am on a low carb /ketovore most of the time. What I will do is make one batch with removing all it's whey and the other leave it as is. Thanks for the reply dude