So doing your kefir this way, how does it taste? Such as yeasty, mild, sour, etc. Just wondering if I would like the taste done the 321 way. Thanks so much for any insight you can provide.
You can correct against the inconsistency of small grain amounts by tossing in some kefir from the prior batch in with the grains. It’s almost like a partial backslop. It will take a long time to build up to the grain amounts you suggest if you’re getting bad results with small grain amounts.
Sure, & im not really saying an amount of grains I'm saying ratio. I recommend to grow them in warm tempratures till they muliply well for you. Once you have a 1/3 of a cup you can put in a cup of milk. Grains will muliply faster in fresh warm milk. Cooling them at the last stage of fermentaion allows you to catch the perfect moment in time of the fermentaion because at warmer tempratures you can turn around come back and its seperated past the perfect time.. which is right before seperation. Cooling them slows down the growth which is helpful because once they're going well, its like bonkers.. Also it took 1 month to grow the amount in my first video. I use raw milk only so that may increase the growth. The ratio is an aproxamation. It all works out in the equation of the 3 factors - grain ratio, temperature, time. They can all be changed and get the same outcome. Hotter temps less time, more grains less time. Colder temp more time. Less grains more time.
If you’re starting with 1 tsp to 1 tbsp that’s a pretty tiny batch in the beginning right? I also use raw milk and am not getting grain growth quite that fast with 1 quart batch every two days.
Yeah for sure. I do recommend to grow them up for a month on the counter. If you want you can do a small batch in the frigde. And it doesnt have to be every day done the same. You can also get 2 batches going and rotate. I really feel you need less milk and more grains, especially with raw milk. The bacteria in the raw milk will take over the mix if there's not enough kefir power. It doesn't have to be exact.. For fast growing kefir you want to cycle them daily - Fresh milk daily. Tbsp in a quart isnt the best for growth. Cycle time is too long and the grains get buried in kefir seperated from the fresh milk they need to grow.. also shake or stir your jars a few times. All this accelerates growth and the cycle time. Then you will need fridge just to slow them down!
@@thekefircode7399 Yeah I’m sure if I had continual batches going rather than a day on and day off it would be faster. Still though I started with what was probably a tbsp I had to transport moving across the country. Now two months later they’re at a quarter cup. All this time though I’ve gotten great results making sure there’s a healthy bit of kefir from the last ferment in with the grains. And no need to tell me to stir, I’m more inclined to keep babying them and stirring too much.
@@thekefircode7399 Also one thing to think about with your early bad results was you may have thrown them into the fire using raw milk off the bat. I read that if you buy grains commercially they are usually raised on pasteurized milk. In that case it’s best to get them adapted to the raw milk probiotics by starting with pasteurized milk and then increasing the ratio of raw:pasteurized until it’s fully raw.
i have 2 different types of grains and one tastes a bit weird, i like the other better, have you tried different grains before? And can i mix them up? Thanks
There are differences in grains. They're ever evolving, depending on milk, region, and conditions.. It may take a week or so for the grains to reactivate, so maybe that is making the difference. You can mix as long as that's what you want.. you can also help adjust the bacteria and yeasts by fermenting with a paper top a few times a month to boost the yeast up if bacteria gets too strong.
Hi, Ive got all mine off ebay.. find a good seller. I like the plump or larger grains if you see them.. whatever you do get live not dry. Etsy has sellers too.
![Does cold hurt my Kefir? + Problems fermenting on the counter [answering Subscriber questions]](http://i.ytimg.com/vi/67gvXH_FthU/mqdefault.jpg)
So doing your kefir this way, how does it taste? Such as yeasty, mild, sour, etc. Just wondering if I would like the taste done the 321 way. Thanks so much for any insight you can provide.
You can correct against the inconsistency of small grain amounts by tossing in some kefir from the prior batch in with the grains. It’s almost like a partial backslop. It will take a long time to build up to the grain amounts you suggest if you’re getting bad results with small grain amounts.
Sure, & im not really saying an amount of grains I'm saying ratio. I recommend to grow them in warm tempratures till they muliply well for you. Once you have a 1/3 of a cup you can put in a cup of milk. Grains will muliply faster in fresh warm milk.
Cooling them at the last stage of fermentaion allows you to catch the perfect moment in time of the fermentaion because at warmer tempratures you can turn around come back and its seperated past the perfect time.. which is right before seperation.
Cooling them slows down the growth which is helpful because once they're going well, its like bonkers..
Also it took 1 month to grow the amount in my first video. I use raw milk only so that may increase the growth. The ratio is an aproxamation. It all works out in the equation of the 3 factors - grain ratio, temperature, time. They can all be changed and get the same outcome. Hotter temps less time, more grains less time. Colder temp more time. Less grains more time.
If you’re starting with 1 tsp to 1 tbsp that’s a pretty tiny batch in the beginning right? I also use raw milk and am not getting grain growth quite that fast with 1 quart batch every two days.
Yeah for sure. I do recommend to grow them up for a month on the counter. If you want you can do a small batch in the frigde. And it doesnt have to be every day done the same. You can also get 2 batches going and rotate. I really feel you need less milk and more grains, especially with raw milk. The bacteria in the raw milk will take over the mix if there's not enough kefir power. It doesn't have to be exact..
For fast growing kefir you want to cycle them daily - Fresh milk daily. Tbsp in a quart isnt the best for growth. Cycle time is too long and the grains get buried in kefir seperated from the fresh milk they need to grow.. also shake or stir your jars a few times. All this accelerates growth and the cycle time. Then you will need fridge just to slow them down!
@@thekefircode7399 Yeah I’m sure if I had continual batches going rather than a day on and day off it would be faster. Still though I started with what was probably a tbsp I had to transport moving across the country. Now two months later they’re at a quarter cup. All this time though I’ve gotten great results making sure there’s a healthy bit of kefir from the last ferment in with the grains. And no need to tell me to stir, I’m more inclined to keep babying them and stirring too much.
@@thekefircode7399 Also one thing to think about with your early bad results was you may have thrown them into the fire using raw milk off the bat. I read that if you buy grains commercially they are usually raised on pasteurized milk. In that case it’s best to get them adapted to the raw milk probiotics by starting with pasteurized milk and then increasing the ratio of raw:pasteurized until it’s fully raw.
i have 2 different types of grains and one tastes a bit weird, i like the other better, have you tried different grains before? And can i mix them up? Thanks
There are differences in grains. They're ever evolving, depending on milk, region, and conditions..
It may take a week or so for the grains to reactivate, so maybe that is making the difference.
You can mix as long as that's what you want.. you can also help adjust the bacteria and yeasts by fermenting with a paper top a few times a month to boost the yeast up if bacteria gets too strong.
@@thekefircode7399 Oh! Got it, yes they were very small when i got them but theyre growing fast, ill wait a week to see the progress on taste 👌
@@thekefircode7399 where is the best place to buy kefir grains. I live in Orlando Florida USA?
Hi, Ive got all mine off ebay.. find a good seller. I like the plump or larger grains if you see them.. whatever you do get live not dry. Etsy has sellers too.
The 3 - 1 ratio means 3 grain to the one milk OR visa versa?
High grain ratio. 3 parts milk to one part grain, approximately.