Does cold hurt my Kefir? + Problems fermenting on the counter [answering Subscriber questions]
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- Опубліковано 6 сер 2023
- Do Cold temperatures shock the grains?[No] For Newbies- The Problems w/ leaving kefir out on the counter & using the standard advice, which is no advice. subscriber questions in the last half. kefir history at the end.
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So happy I came across your channel. I feel I will finally get my questions answered by an experienced, knowledgable person.
🍶🥛🥛🥂 .. Welcome
Another myth: "metal sieve's kill your grains". I've had absolutely no issues whatsoever.
Yeah, ppl make blanket statements..🍶 It should be stainless steel, as most of them are today; just from a practicality standpoint.
If it was plain steel iron that got rust that would be an issue... But the only thing iron used in kitchens these days are iron skillets.😂
Maybe a sieve made of silver would kill them, but I too have had no noticeable problems with my non-precious metal sieve. :)
However, I typically use a hard plastic tuna fish can strainer.
I've bought two different brands of tunafish can strainers. One was a little too big to fit inside the mouth of a Mason jar and the other did.
I don't remember the brand names, sorry.
Please note that the openings in the strainer are a lot bigger than a sieve has. So it's not great for catching tiny grains.
Also, I don't use the same strainer for both cans of tuna and kefir. You probably could but I don't like the idea of having any chance of fish juice getting into the jar.
I absolutely follow your teachings! Separation means your kefir is done! More grains produces more nutrients! So true!
Hey Barclay good to see you... I imagine you've been out on the SUP board a lot this summer. I see you've been posting a lot of trips. 🏄♂️🏄♂️
@@thekefircode7399 Thank you for watching my SUP Expedition and surf videos! I need my milk kefir to replenish me after doing all my activities! Haha!
I’ve got a huge amount of milk kefir grains (over 1 kilo) and I practice what you preach, man. 50% grains to whole milk (pasteurized). One day soon I’ll be back to fermenting raw milk.
Yeah, looks fun, wish I was near the ocean.. I'd think 50% in California would be super fast. Maybe too fast for many people. At some point you may have to put some backup grains in the freezer or eat em if it's getting out of control. .
Also doing this extreme ratio I've found adding fresh milk to the finished kefir extends the time to store it before it seperates again. if it gets hot it turns pretty quick. Also the extra milk smooths it out real well.. Will be putting this tip in another video soon.
Thank you I just ordered some Kefir grains yesterday. I have been so confused with all the homestead videos, going to try it the way
you had explained it. Thanks
Cool, do it in the counter till you have issues.. like I describe in the start new grains video. Then move on to my method as needed.
How is it going with your kefir?
@@PalinaZ Thank you for asking, Its going great. I now have about 1 1/2 cups of starter culture grains with- in 2 months. Its been fun fermenting Kefir, sauerkraut and all other vegetables. 😄😁Have a Wonderfull day.
@@steve62933 thank you for the update (: have you noticed any improvements regarding health or such ?
I’m so glad you have this channel. I’ve been doing this for yrs and people screamed at me! You’re killing your grains. Ha! I can multiply my grains like mad doing it this whey( haha). Plus it’s thick and smooth. ❤ Oh and a nifty fat separator measuring cup is easy to pour whey out!!
🙏🙏 Thankful that you're here! Your input is valuable to the community, as you have 20 years experience making kefir.👌🍶🥛
I understand your plight & that's the angle I was coming from making this video.😉 I had stopped by the Reddit wasteland and observed the things being advised...
I've been having some attacks lately as well. These ppl are Nuts, like so offended because I'm doing something they dont know about, very weird. I actually cut out a large part of the video where I was going in about them. Decided not to give them too much attention. I don't even share my videos anywhere to avoid it.
Look at my dying kefir 😂😂
I can't stop watching your videos and practical approach to kefiring. It makes so much sense having a high density of grains to gain more nutrients. I love when Kefir separates and thickens. However, are they starving when lactose runs out? Seeing all that whey makes me feel I'm hurting them. Thanks again, I'm learning a lot!
Thanks Joseph! 🥛🥛🍶
Yes you're correct, you want to avoid whey all the time. Like I say you dont want it to happen, but it happens & I show how I deal with it when it does.
You should avoid getting a lot of whey all the time, so adjust as necessary.
Thank goodness I found you! Just started our Kefir journey and the other ways I was going by has been so overwhelming. Thanks!
That's great, good luck & your welcome.. 🥛🍶
Yes! This is making it easier being able to make the adjustments! Like, today I messed up and got side tracked with it on the counter past my two hour window and got a ton on whey separation I forget to drink my kefir sometimes ! so I need to watch more!!
Good to hear. If you switch to leaving it out for your timeframe at first & then put it into the fridge that can help with that issue. Its more forgiving as your slowing the end down instead of accelerating the ferment at the end. I'll switch to that if I find I'm getting too busy to pay attention..
Just stir around if it seperates partially & into fridge. If you leave it out longer then you'll just expect to have an hour or 2 off your refrigerator time.
New tip has been add a little fresh milk to help extend your ferment if it's getting ahead of ya. 🍶🥛
I fell into a similar method by chance. for just 2 of us, we didn't need that much and separated kefir isn't very good. I make a quart at a time and don't have as many grains as you do because...I put it out before bed and check it often in the morning before work. it will go from thin to thick really quick, like in 20 minutes. it goes right in the fridge because I don't have time to strain it in the morning . sometimes it has to chill a couple 3 days before I strain it. it's only getting better. has the consistency of yogurt and smells yeasty. very nice!
👌👍👌
I am so! happy I stumbled into your channel ! I used to make raw milk kefir 5 or years ago, and I used to use a lot of milk , like close to half of galon for just like half of cup of grains, it's just fermented on the counter for 24 to 36 hours, it worked great ! BUT I am trying to get back into making it ( I moved, in the mean time and getting milk for a different farm ) anyway , my point is that is not working this time by doing the same I did last time ! so I will have to experiment and work with my grains !!! Thank you so much for all the advice! it makes so much sense ! and proves there is no " 1 size, it's all" with making kefir.
Ps: I am originally from Romania and dank a lot of raw milk growing up, particularly fermented raw milk ( without any grains) 😊❤
Welcome 🥛🥛🍶👍.. yep, even changing raw milk farms can affect your fermentation..
I follow a Romanian on my personal channel, Emil Cosman.. A geopolitical analyst who lives in USA now. Very high IQ individual that I watch daily for news updates.
Hi, thanks for all the videos you make they are very informative. Do you recommend the same ratio of grains to water for water kefir?
Hi I appreciate your comment & feedback. I dont have direct experience with Tibicos. It's a fairly easy ferment compared to real milk kefir. Less touchy on timing & such, over ferment isnt as much of an issue.. You sure could try it, I imagine it would increase the carbonation along with increasing other components of the flavors intensity.
Tibicos is not the same as kefir grains. It's called water "kefir" just for convenience. (No big deal I'm just a stickler on that 😂)
Brilliant! Thank you.. From a Scottish lass😊
Q:What if you run out of milk? Or you only have milk that has turned? How can you keep your grains alive?
Keep them cold in a little milk. You got about 3 days to go before a real problem. Or get a little store bought milk to hold you over, it will be fine going from raw to store milk.
@@thekefircode7399 I can't get raw milk where I live.
I'm in Canada and I have to constantly modify the ratio to adjust to the weird weather changes.
I want your advice but it is confusing to me the way you are explaining your way of making kefir. Can you please write your directions in steps. I listen to different people on You tube. Do I put a plastic lid on my jar with my grains and 2 cups of plain pasteurized whole milk. Before I thought the grains and milk should be covered in a jar with a coffee filter and rubber band and in a dark cabinet.I have tried organic ultra pasteurized milk, raw organic milk, and after listening to Donna's videos I went to regular, whole pasteurized/homogenized milk from Trader Joe's because of their price. Please explain in steps what is your best recommendation to make kefir. I appreciate your straight forward video. Thank you very much . I only watched this video and I hope to find more of your videos.
Hi, always come back to your with my kefir questions!
It's suddenly became freezing here in the UK (surprise). I'm purchasing a mini aquarium heater and plan to keep the jar in water with this heater.
Just wondering what temperature it is when you keep the kefir out for 4 hours? I've followed your protocol with much success over the summer, so I want to replicate this during winter.
👌👌 hi AJ, it's about 68 degrees or so.. Play with it from there... the water will change it a bit because water will heat the jar a little faster than air itself..
I have only heard refrigeration slows fermentation down. I have a rancher nearby who delivers raw dairy and grass fed finished beef on Tuesday’s for $5 here in Florida. We have many well established family ranchers.
How cool you can have delivery! In Arkansas it is illegal to denier for sale. We must go to the farm to purchase. But...at least it is legal to sell and buy!
I appreciate your knowledge and experience. I do not have access to fresh cows milk from a local farm. I only have the option to make kefir from pasteurized/homogenized whole milk. What is your advice on milk options to use to make kefir? Thanks, Gina
Regular milk does work just fine. Adding Grains just improves the health qualities of the milk. Putting healthy bacteria back into it. I'm all about raw milk for obvious natural health reasons. But it is slight more difficult to use because of the competing bacteria.. Just avoid ultra or high temp pasturized, because imo that is less healthy for you.
Just subscribed from the Philippines 🇵🇭
Thanks! - so cool.. Great country👌
Do you drink the whey?
I got grains a few weeks ago and was using the traditional method. Sometimes I wouldn't catch it in time and it would heavily separate. For the most part i was getting nice thick kefir that was pleasantly tangy, then all of a sudden it started to taste sweeter and more yeasty. Any recommendation as to what I should do, should i do something else first or just try the 3:1 method and hopefully that will push it back towards more bacteria rich vs yeasty. Thank You
Hi, you're right at that point where Everyone starts to struggle.. Leaving it out & Over fermenting always boosts up my yeast. 2 things to do, 1- do not overferment to bring down the yeast, 2- start to use the fridge to reduce time out in warm air & also get more control to reduce amount of times it overferments.
If something is going on and my kefir isnt being left out of the fridge for some reason the yeast taste goes down so I adjust to leave it out longer to bring it up.
You do need to keep some yeast going on in there for the health of the kefir & the complexity of taste
Can I freeze kefir grains?
How long is Kefir that has separated still good for in the Fridge? Are you supposed to get rid of the Wey? I tend to just shake it up before drinking.
You dont have to get rid of whey, I just dont like it. I usually drink it within a day. You can go as long as you want. It will seperate more & get more acidic.
Hi sir. Do you know something about mixing your own kefir grains with kefir grains of other people so to increase diversity and strength and how to do this properly?
Yes! Absolutely. I am about to do the same myself. Shouldnt be a problem, just added diversity. Kefir makeup is different in every part of the world & country. Just add it & go! 🥛🍶
🇷🇺💪🇷🇺💒
Is there an approach to NoWaste ?
After a few weeks to refresh refrigerated grains … I’m wondering is there a USE for the leftover milk ?
Hi, not sure what you mean.. but you can always drink the milk or kefir. I dont recomend leaving in the fridgerator more than a week without warming them up & getting some air. The milk kefir would still be good at that time
Clarity: 1) i set to make a new batch of milk kefir
2) after ferment done I separate the grains to store in milk for one week while I consume the completed kefir
3) once it is time to feed the “stored grains” I discard that milk
Drink it no reason to discard unless you dont like the taste, you can seperate the whey out & have a thick kefir. Otherwise I'm not a homemaker so couldnt tell you. It sounds like your making a large batch. I make fast daily batches, which won't store a week without separating because the kefir percentage is so high even after strained.
Hey there! Love the content. I got my live grains a few weeks ago but have been having a hard time producing a good product to enjoy. At first I used pasteurized whole milk but the kefir would not ferment even after 24-48hrs of fermentation and I was told the grains are typically sluggish at first but after several days of the same result each time I switched to raw milk and used a bit less milk (about 1 cup this time vs 2 cups previously) and actually got a pleasant kefir.
Next I tried the same process but used an additional half cup of milk but the kefir appeared to over ferment. It seems the kefir is either thin and not really fermented or suddenly seperated...Now I have been tweaking slightly on time and milk amount but the kefir keeps over fermenting and being way too carbonated tasting horrible. Anyone have any advice? I have been doing on the counter and my grains have doubled in amount so I now they are at least alive and multiplying... I will try what you have recommended.
Hi chosenone, thanks 🥛🍶 Well that's a lot to unpack. I think it has been explained in my videos. Basically mark your time it's not done & then when its overfermented, deduct the formula from that. I suggest putting in the fridge 1 hour before it would be overfermented to slow it down. It will slow the final stage of fermenting so you can catch it at the right time.
Hi, I have watched all your videos and am very happy with the kefir I make following your instructions. I would like to know your views on L. reuteri. Is it better than kefir??
It is in almost every fermented food, including kefir. I prefer natural sources to pills. It's also in raw milk. It's in mothers milk as well and very helpful for children stomach issues & colic.. May need to introduce slowly in clinical situations. Through fermented foods.
Thanks for your prompt reply. I love to watch your videos over and over again, and learn something new every time. Thank you😊
This channel seems to make the most sense. In the past year I've aced Water Kefir, Kombucha... but milk kefir can't seem to nail it down to get consistent results. The aforementioned ferments are very forgiving in the TIME department. With MK in the blink of an eye your stuff went sideway. I'm a busy person and can't babysit. I've got some frozen grains that I've had for about 4 months. I'd like to start from scratch. I have grains that came from a friend who is from the middle east. I bought some online as well. Hers seem to have a totally different structure and seem to be very resilient compared to the ones I bought online. BtW both gave me great results when the situations are perfect, which isn't often😁. . Which video of yours would you suggest to start with the process. Especially the process of grain ratio, which I don't see anyone talking about. Thanks for the good work you do.
Thanks for the great feedback! 👍🍶 That seems to be a pretty standard experience with kefir.. only the tough & attentive breakthrough, & continue, with some taking years to really figure it out. Those grains from the middle east sound sexy💃 😉.
My current grains are from a raw milk farm in Nebraska.. Grains from different regions of the world absolutely have different biological compositions!! Components in the environment influence the kefir. Like the strains of yeast in kefir actually come from the air.
On to which video, well they all talk about the grain ratio starting with the first video I uploaded. Scroll through my videos & see what sounds good. For starting your grains you do leave it on the counter for a few weeks. As outlined in my start new grains video ua-cam.com/video/9RU3q2Xf4io/v-deo.html
Then after thats going maybe the 321 kefir video. Or my very first videos.
@@thekefircode7399I don't Believe I've seen anyone showing startup on counter for a few weeks. Looking forward to my restart. Thanks
I've been busy with job hunting, family issues, etc. And had to slow down on kefir making. I left my kefir in the fridge for several weeks, separated the grains, restarted and used half and half initially to give them a good restart. The kefir and the grains are doing great! Yes, I occasionally let them sit out too long, but the dogs and I have extra grains to eat with the kefir since it's doing so well!
Keep up the good work with the videos, the added information on history, etc. is very informative and helpful. I'm certainly glad I came across the kefir code on the internet!
Iv watched about 5 so far do you have a video where you start from the beginning of making kefir?
Hi! Thanks, if you just got grains just see my start new grains / "growth in 30 days video" from 6 months ago..
Then once they grow up. I explain what I do in many older videos like 3 years ago, some of my very first ones.. Look for how to make or 3:1 ratio in the titles, 3 2 1 kefir, it was mostly the older videos from 3-4 years ago.
I make a quart at a time then put a small amount of milk over the grains and leave then in the frig till I'm ready to make more.
That works, whatever fits your schedule.
Hello! Read that slowing down the grains by putting hem in the fridge, you can only do this a couple tomes a year. True?
I do it every day like I say & you see my grains. Proof in the pudding. 🥛🍶 .. I think excess whey & high acidity all the time is much more detrimental. My methods are catching on, no one was talking about the 3 main factors before I started this channel. See the very first video I posted. That may help explain..
Here it is, 🥛🥛🍶
Cracking the kefir code -
ua-cam.com/video/Ntz70oTLBzY/v-deo.html
@@thekefircode7399 Thanks a lot! Exactly what a newbie wants to know about kefir managment.
I’m new to this… I activated new grains two weeks ago…they look small, resembling ricotta cheese… have I done something wrong? Tase pleasantly sour with a tiny bit of carbonation?
Hi!.. It doesn't sound abnormal yet. Just see my video on starting new grains, growth in 30 days. Follow that regime until it overferments too fast, then make adjustments.
@@thekefircode7399 thanks for getting back to me much appreciated.
I'm going to separate my grains into two batches and do the traditional method with one batch and the KCode method with the other and see the differences.
👌 🍶🥛... the convenience of choosing your timing & it being easier to catch the ferment the right time are some great benefits too.
Hello, very new to this, Wanted some help. I want to drink 3 cups (24 oz) of kefir a day like you do (Trying to put on weight while being healthy). So would I just start right off the bat with 24 oz milk and 8 oz (16 tbsp) of kefir grains? Or would it be 8 tbsp of kefir grains to 24 oz milk. I understand the ferment then refridgerate for the rest of the 24 hour cycle. How long do you think it would take for mine to be done fermenting? My house stays around 75 F all year round. Last question, what do I do with the grains after taking them out? Ideally I would like to drink the kefir at the same time everyday due to my busy schedule. Would i start another batch immediately after taking them out, and refridgerate til time to consume, or just do it again the next day at the same time as I did the orignal batch. If you store it away til time to use again, how and in what quantity of milk. Thank you, sorry if I worded these questions badly, english is my second language.
Hi Kaden, welcome 🥛🍶. It would be about 8 oz grains to 24 oz milk for a total volume in container about 32oz.. if you just got a few tablespoons to start- follow my start new grains video, growth in 30 days; to build up the quantity. As grains grow to reach the 3:1 or 1/4 grains ratio then you start increasing the milk to match. After months of reaching your quantity you'll eventually have to remove some grains to keep the same amount of finished kefir to drink.
You would start a new batch right away after you strain, put in new milk. Either ferment it now then refrigerate, or refrigerate then ferment. For beginners it's better to ferment first as it will slow the final window so you can catch it before it overferments.. then adjust time as needed.
If you are at the 3:1 (1/4) ratio at 75.. start with 3 hours if it needs more leave out at the end and monitor closely. The. add that time to the initial ferment so it's done when your ready the next time. Or reduce time if it's too fermented.. It could be a matter of just 15 minutes.
sounds good thank you for the explanation! @@thekefircode7399
Jar turned to whey quickly and I’ve no more milk for 2days. Can I add pasteurized milk or cream?
Yeah, regular whole is fine, Not ultra pasturized..
This Just takes away the competition. Had no problems going back & forth from raw milk. They are already stronger in raw milk
Hello from Dominican Republic 🇩🇴
You just answered something for me! You say you like it more fizzy. Think that may be my issue. My taste changed after my stupid over ferment and am now getting the extra carbonation, but my thickness is less. How can I get a picture of my grains to you??
Email
Jeremyroos420@gmail.com
Sometime fizzy, sometimes I like it thick & yeasty. I change it up.. 👌
Ferment unsealed, let grains air out in the strainer for a while. Also you can Do a shorter ferment pull before it looks done then a "second ferment" of it for 30 min to 3 hours depending on the situation the it can thicken outside the grians.
This will help rinse the grains & get them more air. 👍
Not to get gross or anything, but when you first start drinking kefir, does your stool look disgusting? I also started taking L reuteri capsule.
Can't say I was pretty cleaned out already & drinking raw milk. Shit looks bad so hard to exactly tell what you mean. Could be the microbiome adjusting, some other bacterias getting pushed out. A die off can happen as probiotics take over.
Usually you want to start these high probiotic things slowly and build up over time. Maybe stop taking the capsules for a while.
Can i use the same fermenting jar for a week. So going through a few lots of kefir, add more milk and make more.
I feel like jar smells like gone off milk now
I've been using the same for months. I use raw milk so it can never really go bad.. washing weekly is fine, just rinse extra well and let dry. No soap residue can be left or it will hurt the grains. You dont want chlorinated water left in there either..
Thank you for the reply. It just smelt very like off milk. I used to work in an ice cream van so know when the milk has gone off quite well from the smell.
I won't worry too much now. Although probably feel more comfortable with a fresh fermenting jar every day. @@thekefircode7399
if i am not giving any grains away and have a bunch i just put them in with my strained kefir in a blender with a bunch of berries to make smoothies (of course you can do this without adding any grains as well, and it will still ferment just fine)... let the smoothie ferment for a couple hrs (or just put it straight in the fridge) at room temp then put them in the fridge and after a day or so it will start to separate and the top gets kinda foamy... to drink just give it a stir, or let it separate until it it all reconstitutes... if you have the lid on tight burp it once a day... the tight lid will carbonate it slightly... tastes like seltzer water, when all the sugar is gone... only fill the jar halfway so that when it foams it has room (or keep an eye on it and just stir it back in)...
Did I understand correctly………you put the grains in blender with kefir and berries?
@@quetzgo yes... when my grains grow to where i have more than i need and i have nobody to give any to i just blend the extra in my smoothie...
A subscriber from Pakistan ❤
Hi is youre (raw milk) straight from the cow. Because all over the word (raw milk ) has so many variations. Love what you do keep it up 🤘🤘🤜🏼🤜🏼
Yes straight from the teet to a bucket to my jar. 👌👍💪🥛🍶🍶
Did this help you understand why you're now having problems after the first 4 weeks on the counter?
I am a newbie to kefir. Which of your videos are good for a newbie to watch on making kefir 101. I think your videos are excellent in explaining everything!!!
Thank you, first grow them up according to the "start new grains" video. I don't have 1 video that covers everything really. I assume you've read all the standard advices & basics like straining the grains. 321 kefir is an explaination but not great, any videos that say How To, or 3 factors or keys of success.
You want to get a few weeks under your belt just leaving it out as described in this video on new grains
ua-cam.com/video/9RU3q2Xf4io/v-deo.htmlsi=U2ixUZE-Q_Ql4mrd
Thanks for your reply. I can find raw milk in my area for sale. I live in NY. All the milk is either pasteurized or ultra pasteurized which I heard is not good. What's one supposed to do the in your opinion?
Any insight is greatly appreciated!!!
Regular pasteurized works well. Vast majority of ppl dont have access to raw, the main difference is, after they grow up, you wont need as high a ratio as me. 1/4 summer, to 1/3 in winter. All the other info will apply. Organic whole is best, for pasturized. Dont get uht.
Also you're grains will be at the bottom, where mine are at the top because the cream seperates
I am using organic whole milk from Whole Foods. It says that it's "ultra pasteurized", isn't that the same as UHT? Just want to make sure I am getting the best milk available for me. Thanks boss!!
@realestatemaffit4321 yep, I wouldnt use it, its ultra high temp. Find different brand that's not ultra.. I'd use regular pasturized milk before I'd use organic UHT. At that point your just buying it for the word organic.
How do you eat your excess grains??
Hi Loretta, I just eat the small ones or put them in my finished kefir and have little nuggets of grains, like flavor bursts. Some ppl have put them in a blender with kefir & fruits, ect. I take small ones out keep the big ones.
Fortunately, Connecticut allows Raw Milk to be sold. Finding locations where you can buy Raw Milk is not so easy, however.
I live out in the sticks so I'm lucky there are 2 farms near me. 1, 20 mins away & 1 a half hour. I'm going tonight to get 3 1/2 gallons right from the cow, plus 2 creams. I prefer no holding tanks because I had problems with that in the past. She goes right from cow to my jars.
Do you ferment counter then fridge or fridge counter confused
Both, or either one, once they grow up.
I have one more question please do you always have a lid and tighten even with new grains? thank you@@thekefircode7399
I just got my live grains
Do you use raw milk
Yes I do, straight from the cow to my jars 👌🥛🍶
Love the idea of more grains = less time on the counter. I don’t need much and I don’t always want it every day. And most of all - the idea of leaving milk out on the counter for days grossed me out… 😂
It’s fermented. The living kefir is actually using the milk as food so after a period of time it’s fermented and could sit there for a long long time without refrigeration because it is a living active drink where the good bacteria has overtaken any bad bacteria.
I don’t have a fridge and my kefir is growing rampant...can’t keep up😂 will I kill the grains if I just don’t feed them for a time?
Excess Whey will damage the grains, you'll lose the yeast component. You should remove grains to slow down your ferment. You only have control over the grain ratio to effect your timing. So reduce your grains, either eat them, give them away or feed to animals. Or just toss them 🤷♂️
@@thekefircode7399 😊👍🏻
Gave your grains away to your friends or neighbours
@@onesnapandgone1720 I do❤️
I'm not positive of your method. I've been making kefir for about 3 weeks now and even sharing with a friend can't use as much as I've been making with it on the counter. If I add kefir grains to milk and refrigerate it immediately, how long will the kefir stay before separation begins to happen and it has fermented to the point of drinking it and needing to start over?
About 3 days.. I talk about this in almost all my videos, but more back in the start of the channel. My 6th video is called storage kefir is the best kefir, something like that. Link- ua-cam.com/video/lMaWftnVTKw/v-deo.html
Kefir is a tough mo fo...hardy, providing you don’t introduce clinical contaminents like detergent
The kefir matrix will live on but the contents bacterias or yeasts can degrade or change. Mostly the yeast is the weak point when not taken care of.
Why don't you sell some of your grains? Have a grain sale with bring your own container at the farmers market.
Hi, I don't really make time for that. I thought about selling on ebay sometime to help get rid of them cause they grow so fast. But even thats kind of a hassle with my work schedule. We'll see. 🍶🥛🥛
I think only you can help me 😢my grains are not grown, please help me 🙏🏻 my English is not very good 😌 I get milk from store bought
Hi, the store milk should be fine. But avoid the ultra pasturized, or high temp pasturized, milk. Just use "regular" pasturized milk. Do not use soap around the grains, dont wash the jars too much. Dont let the grains contact chlorinated water. Then change the milk daily..
otherwise I'll need more info about the situation. How long have you had them, what have you been doing with them.
You DON'T have a problem. You HAVE opportunities!
1.Give the extra grains to family and friends. Put a note on a bulletin board and give grains to the people needing them.
2. Offer grains for sale.
3. Take 1/4 cup of grains and set them aside for yourself. Put a tablespoon of grains with a little milk in a plastic bag and put the bag in another bag. If you lose your grains you have two backups of grains in the JUST IN CASE.
4. Should you need to use a backup option put the frozen grains and milk directly into fresh milk instead of thawing them first. With the double bag and putting the milk/grain cube is less likely to get freezer burn.
5. If you have dogs AND cats add the extra large grains to your pets food. They NEED probiotics too!
Yeah, those are options for getting rid of some grains. But the problem was for ppl fermenting on the counter & not getting good kefir.
Another myth…you have to wash your grains between ferments. You don’t ever have to wash your grains.
Yeah, insanity... ppl be rinsing grains with chlorinated water & wondering why the grains haven't grown.