@@mrdagoodboy Does it actually taste like vinegar? Or is it just tart? Are the grains new? If so, did you refresh them in milk a few times B4 your first batch? How long did the batch sit out? How warm is the room? Is the milk fresh, cow, goat, or sheep? Need a bit more info. 🐮
Hi, some people use a solid lid screwed on top and others use a cheesecloth or coffee filter on top to allow the kefir oxygen. Which method is best for maximum probiotics please?
Also don't seal it completely to just put a bag on the bottle or just close it with the lead but not all the way just so germs or dust don't get inside the bottle will do wonders with the fermentation process
I use this same strainer on my water kefir grains. And my friends comment on how much faster my grains work than theirs. Everyone says no metal. It doesn't matter. It's in contact for 1 or 2 minutes. It's not going to kill them. I see the same thing said about honey, when EVERY honey producer uses metal containers to catch the honey out of the spinners.
You need to keep them fed and away from heat. (for ex. don't boil or rinse in hot water) Rinse them in a little milk and give them a few fresh milk cycles to get going. They should look plump and white. Best room temp is 75-80.
@@brodie777 thank you. Thank you for the advice. I’ll follow it. I cover them with a towel is that good? Aldo I leave them for 24 hours. I don’t see much whey separation at the bottom? How do I know it’s a good batch?
@@cghrios783 I use plastic lids. Give your grains a little more time if you don't see separation. I like mine tart, so I leave them until I see 1 inch or so of whey. It develops more vitamins. Warm room=faster ferment. Try rinsing in fresh milk and making a new batch, if you want. Wait 24 hours. If they are new grains, you may have to do this a few times to wake them up. BTW, the taste is not the same as inferior, store bought. It's much better, IMO! 💞
Use plastic strainer and wood spoons
Thank you
Do the kefir grains also grow in number with each cycle?
Once they get going, they will multiply if you are not starving them or heating them.
@@brodie777my kefir turns like vinegar i good to drink it or should you avoid it
@@mrdagoodboy Does it actually taste like vinegar? Or is it just tart? Are the grains new? If so, did you refresh them in milk a few times B4 your first batch? How long did the batch sit out? How warm is the room? Is the milk fresh, cow, goat, or sheep? Need a bit more info. 🐮
Which milk did you use pasturized milk or raw
Raw milk. You can ise pasteurised also
Isn't that illegal? At least in Sweden where I'm from.
@@loremipsum54321in some country it is.
@@oliverkrautkremer5540 jealous.
Do we have to use raw milk or boiled?
Hi, some people use a solid lid screwed on top and others use a cheesecloth or coffee filter on top to allow the kefir oxygen. Which method is best for maximum probiotics please?
Can I use stainless steel filter?
No metal.
I have used stainless before and had no issue with the grains.
I use nothing but my metal filter. Never been a problem. Just don't store in metal containers.
Do these kefir grains work on human milk
Also don't seal it completely to just put a bag on the bottle or just close it with the lead but not all the way just so germs or dust don't get inside the bottle will do wonders with the fermentation process
They work sheep milk?
yes
How many times i can use the grains for making fresh batch?
Indefinitely, as long as you don't starve them or heat them. Don't rinse with water, use milk to rinse if needed.
Where do you get kefir grain
I bought mine from Fusion Teas.
10/10
Fresh milk means, we shouldn't boil it??
Yes. Don't boil it. And it is even better if you can get raw milk from trusted sources/farmers.
There is no need to boil. Just ferment it. Lactic acid will destroy most of the bad microbes during fermentation.
Is it cow or goat or buffalo milk ?
The 2 things that will definitely kill your grains, are heat and starvation.
Dont use metal strainer.
I advise you not to use a metal strainer or anything metal for that matter as it affect the kefir grains✍️✍️
Contacts pls i need the grains
Fusion Teas
You shouldn't use a metal filter
Stainless steel is non reactive it doesn’t matter. It’s other metals
Should we use a plastic one
I have been using a metal strainer since I started making kefir. My grains are happy and multiply like crazy!
I use this same strainer on my water kefir grains. And my friends comment on how much faster my grains work than theirs. Everyone says no metal. It doesn't matter. It's in contact for 1 or 2 minutes. It's not going to kill them. I see the same thing said about honey, when EVERY honey producer uses metal containers to catch the honey out of the spinners.
Why my grains dont multiply?
They will only grow in animal milk; ex, cow, sheep, goat. They need the lactose to survive.
You need to keep them fed and away from heat. (for ex. don't boil or rinse in hot water) Rinse them in a little milk and give them a few fresh milk cycles to get going. They should look plump and white. Best room temp is 75-80.
@@brodie777 thank you. Thank you for the advice. I’ll follow it.
I cover them with a towel is that good? Aldo I leave them for 24 hours. I don’t see much whey separation at the bottom? How do I know it’s a good batch?
@@cghrios783 I use plastic lids. Give your grains a little more time if you don't see separation. I like mine tart, so I leave them until I see 1 inch or so of whey. It develops more vitamins. Warm room=faster ferment. Try rinsing in fresh milk and making a new batch, if you want. Wait 24 hours. If they are new grains, you may have to do this a few times to wake them up. BTW, the taste is not the same as inferior, store bought. It's much better, IMO!
💞
No metal pls
You're totally wrong.. can't use any metal.
Do you even know what a grain is ?
What is it?
They are not actual "grains," like wheat or barley. They are called grains mostly bc of their shape.
Nesme metalno ništa tako ga ubijate
Straining in metal will not hurt them, but storing in metal will. I only store my kefir in glass jars.