Hmm, let me think about it. One thing that comes to my mind is to avoid longer shipping times. If the new batch is in transport for more than a couple of days, there is a risk that it could deteriorate or even die completely. Also, when you get a new batch, look out for discoloration. Any other colors than white to milkey yellow could be an indicator for mold or listeria or other pathogens, possibly. If something else should occur to me, I will get back to you.
Loved this video and would love to know when you started drinking kefir? Why you drink it? And what benefits you have noticed personally? It seems you drink a lot of it, so you must feel like it makes a big difference to your health and physique. I am just getting into kefir, I have noticed my sleep is improving and my mood too.
Thanks! I started early in 2022. I keep drinking it, because it dominates my gut microbiome in a very good way (no chance for any pathogens there). Of course I can't tell how I would look and perform without it, but I really like, how strong, lean and muscular I am at age 53 as a lifetime natural athlete (all of my testosterone is produced by my own body, and there really is no need for any external) even though my training volume is very low (my intensity is pretty high, though). And I drink so much of it, because kefir is also a good source of protein (of which I still need a lot at 200lb bodyweight) and the high amount of lactic acid prevents blood sugar spikes when I am eating lots of carbs.
@@creativetraininghacks Yes, I am very impressed that you have stayed strong at 53. Thank you for your reply, I subscribed to your videos. For now I will keep drinking kefir, I'm starting to feel really good drinking it.
Great info as always, thanks sir. May i ask, where do you recommend getting the first grain from or is it not so relevant? I once tried this with a store bought kefir and it was ok but probably worlds apart from this method.
Thank you! I got mine via Amazon: www.amazon.de/dp/B06WWJM1C7?psc=1&ref=ppx_yo2ov_dt_b_product_details I am not affiliated with this particular seller. There are several similar others. Not sure the link works, anyway, but in case it does, you can see that the grains in the picture actually look like mine in the video.
The only time I buy grass-fed organic milk is when the price gets put down before the best-before date expires (probably not that many buys it), have you ever tried kefir with jersey milk? And also, does your kefir also have a yellowish/ layer on top in the heat? and is this safe?
What is jersey milk? I've never heard about that kind. In my experience, during fermentation there is always a considerable amount of the kefir grains raising to the top of the glass. And they do indeed have a slightly yellowish hue. But the liquid kefir itself hasn't. I wouldn't drink it anymore, if it had. Also, as soon as the fermantation process is over, I put it in the fridge if I can. But in the one case I had filled a few liters of it in empty water bottles and had taken it with me on a trip, it didn't turn yellow, either, even unrefrigerated. So yes, I'm afraid if the kefir itself turns yellow, there might be something wrong with it. But I can't tell you for sure, of course.
It just occured to me this might be a misunderstanding. If you didn't blend curds and whey of the ripe kefir together again, the curds will sink to the bottom and the whey will be on top. The whey is translucent and yellow-greenish, that's it normal appearance. But the curds have to be all white.
If you have any further questions, please ask them in your comments below 👇
This was really interesting and completely new to me, any tips for things to avoid when getting a new starting batch?
Hmm, let me think about it. One thing that comes to my mind is to avoid longer shipping times. If the new batch is in transport for more than a couple of days, there is a risk that it could deteriorate or even die completely. Also, when you get a new batch, look out for discoloration. Any other colors than white to milkey yellow could be an indicator for mold or listeria or other pathogens, possibly. If something else should occur to me, I will get back to you.
@@creativetraininghacks thank you!
Loved this video and would love to know when you started drinking kefir? Why you drink it? And what benefits you have noticed personally? It seems you drink a lot of it, so you must feel like it makes a big difference to your health and physique.
I am just getting into kefir, I have noticed my sleep is improving and my mood too.
Thanks! I started early in 2022. I keep drinking it, because it dominates my gut microbiome in a very good way (no chance for any pathogens there). Of course I can't tell how I would look and perform without it, but I really like, how strong, lean and muscular I am at age 53 as a lifetime natural athlete (all of my testosterone is produced by my own body, and there really is no need for any external) even though my training volume is very low (my intensity is pretty high, though). And I drink so much of it, because kefir is also a good source of protein (of which I still need a lot at 200lb bodyweight) and the high amount of lactic acid prevents blood sugar spikes when I am eating lots of carbs.
@@creativetraininghacks Yes, I am very impressed that you have stayed strong at 53. Thank you for your reply, I subscribed to your videos. For now I will keep drinking kefir, I'm starting to feel really good drinking it.
@@syproductions456 May it be as beneficial for you as it has been for me! 👍
Great info as always, thanks sir. May i ask, where do you recommend getting the first grain from or is it not so relevant? I once tried this with a store bought kefir and it was ok but probably worlds apart from this method.
Thank you! I got mine via Amazon: www.amazon.de/dp/B06WWJM1C7?psc=1&ref=ppx_yo2ov_dt_b_product_details
I am not affiliated with this particular seller. There are several similar others. Not sure the link works, anyway, but in case it does, you can see that the grains in the picture actually look like mine in the video.
The only time I buy grass-fed organic milk is when the price gets put down before the best-before date expires (probably not that many buys it), have you ever tried kefir with jersey milk? And also, does your kefir also have a yellowish/ layer on top in the heat? and is this safe?
What is jersey milk? I've never heard about that kind.
In my experience, during fermentation there is always a considerable amount of the kefir grains raising to the top of the glass. And they do indeed have a slightly yellowish hue. But the liquid kefir itself hasn't. I wouldn't drink it anymore, if it had. Also, as soon as the fermantation process is over, I put it in the fridge if I can. But in the one case I had filled a few liters of it in empty water bottles and had taken it with me on a trip, it didn't turn yellow, either, even unrefrigerated. So yes, I'm afraid if the kefir itself turns yellow, there might be something wrong with it. But I can't tell you for sure, of course.
It just occured to me this might be a misunderstanding. If you didn't blend curds and whey of the ripe kefir together again, the curds will sink to the bottom and the whey will be on top. The whey is translucent and yellow-greenish, that's it normal appearance. But the curds have to be all white.
@@creativetraininghacks Jersey milk has a slight more protein and slightly higher nutritional value
@@victorstreet Ah, ok, thanks. That's a variety we don't have around here.