How to Slow Down Kefir
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- Опубліковано 31 сер 2020
- In this video, I am showing you a very simple method of how you can slow down your kefir so you only get a new batch every 3 days.
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#kefir #milkkefir #slowingdownkefir - Навчання та стиль
I only use my kefir in smoothies. I don’t strain my kefir, I just leave a bit in the jar and top up with new milk. So I don’t have any visible grains. After hearing you say they float, I’m going to scoop off the top to re-seed the next batch and see if I can grow grains again.
I’ve just started a batch for the dogs… they love it 😊
This video is a godsend. I tried making kefir from grains several years ago, but I live alone and I don't eat much dairy, so 4 cups of milk Every Single Day was getting a bit much. I was pouring milk down the drain and cursing those grains. But now I can do kefir again thanks to your video.
Yay! So glad you enjoyed this video 😊 ~ Anja
A coffee filter and mason jar band of rubber band are all you need for the cover. Be sure to give the new batch a stir once you add the grains and fresh milk together. I love to leave mine set 24 hrs and strain to get ALL THE GRAINS to eat plus the sour cream of kefir once strained is amazing. Kefir drink or yogurt/sour cream lasts 3 to 4 weeks of kept in the back of the fridge. Unless you use it up fast like I do in baking, drinking and with granola...
Thank you so much for this. I’m having this problem and needed this information. 👏🏻👏🏻👍🏻
Just what I've been looking for. Thank you.
Enjoy!
Thank you for sharing! I also making kefir, I really like it!
Ive started making low temp cheeses with my thick kefir. I have a mini fridge set to 50 f degrees and vacuum seal and date them. Ive done a farmhouse cheddar and just did a simple long press in my cheese mold with herbs.
That sounds great! I really want to get into cheesemaking, too 💛 ~ Anja
Thank you for your help! I noticed that when I saved my extra grains in two cups of milk in the fridge for about 10 days they still made some tasty kefir, so I was wondering if it was possible to actually culture the milk and grains continuously in the fridge. That's how I found you! It's nice to know they can be slowed down like this! Great video. I love your white kitchen!
Yes, I found that kefir is much more flexible than I used to think. Thank you for your nice comment 💛 ~ Anja
Thank you! I learned so much from your video and from your answers to all the comments. So polite and informative. 🌸
Glad it was helpful!
so helpful! I got overwhelmed and my batch needs to be addressed. Now I know so much more! Thank you!!
So glad it was helpful 😊 ~ Anja
Thank you, Anja! You are the only person that I have seen that says put it first in the frig for 24 hours before putting it on the counter...
Thank you so much for this! I came across your video a couple of weeks ago and it was a game changer. For one thing I just scoop my grains out with a spoon instead of trying to strain the whole batch every day, and now I don't even make it everyday. I do what you said to do and keep it in the fridge until I'm ready for another batch which is about every third day. I thought forevermore I was going to be getting a new quart every day.
Yay! I am so glad you like my method 💛 ~ Anja
@@OurGabledHome im told going from cows milk grains to raw milk kifer i need to transition over using say 50/50 cow to raw goat milk for several batches for the bacteria to acclimate. What was your experience first time using raw goat milk?
@@islandboy9580 I have always used milk kefir grains specifically for raw cow's milk. If you want to transition, you would slowly increase the % of the new milk, starting with 25%, then 50%, then 75%, and finally 100%.
@@OurGabledHome to start/activate i can just use pasteurized cows whole milk and transition over to raw goat milk or Just use pasteurized milk . Is one preferred over the other?
@@islandboy9580 I think you can use any milk as long as you make it a slow transition.
I love to let mine get think like pudding. I used to keep the whey but I started tossing it out so the kefir is nice and thick. My Dog LOVES IT.. It has really helped him with his allergies, no more feet chewing.
Thank You.
Thx U that was very helpful for I’m the only person drinking kefir🥰
I use the freeze-dried, but want to try grains, so thanks for the tips. Just subscribed.
nice! Yes, freeze-dried works, too but with this method you can just keep it going endlessly 😊
Using less grains can slow it down too. Love the video thanks.
Hi Angie, yes, that works, too. Thank you for sharing and for your nice comment 💛 ~ Anja
I was gifted a tiny jar of Kefir grains from an Amish Farmer on Sunday. I am in my third round of making Kefir using them. I love playing with the flavors (vanilla, cinnamon, today I added Turmeric and ginger)of the finished product. I'm keeping the grains as is, just feeding them raw cow's milk. However, I'm glad I found your video because these little guys are multiplying fast and I needed this information. I like the idea🤔 of training them. That's brilliant😃 Thanks again, and Happy New Year🥳
Glad it was helpful!
I agree 100% about the different tastes in different batches of grains. I ordered grains from 2 different sources. I have been fermenting them separately and one is delicious, while the other just smells off, as well as the texture of the grains when I separate them from the milk.. it’s very stringy with lots of “mucous”.
Yes! So I would say, if you get some kefir grains that don't produce the kind of kefir you're looking for, try another source. Thank you for sharing 💛 ~ Anja
Thank you for this video. You made the process so easy and nice. I used to strain it, make a batch every day, feeling guilty for not consuming it all. It was stressful and I gave up, but always missing that unique taste . Now I just ordered a new batch and will restart making it properly with your tips. Thank you, thank you, thank you :)
Wonderful! I am glad you found this helpful 💛 ~ Anja
Hi Anja ! I make kefir for myself as well! I immediately let it sit outside on my kitchen counter for 24 hrs. I will probably get it creamier if I do the fridge / counter method! I also mix my milk with 18% cream...thanks so much! Cathy Halifax Canada
I’m just now getting started learning how to make my own kefir and happened to see your video. I’ve seen several others and so far yours has made it the most simple. Thank you so much! I’ve been sick for over 2 months with my gut and I’m learning how to to this for my family and myself. I had some store bought yogurt that had artificial sweeteners and I didn’t know until I started having issues. Same thing happened with store bought kefir that had stevia, which I am also super sensitive to. Thankfully I am better and I will never touch store bought yogurt or kefir again.
I am happy to hear you found it helpful and I am glad you are feeling better! ~Anja
Oh my goodness! Thank you for showing this method of making a smaller amount. I have many grains and so much kefir. I am at the point of overrun in my kitchen of kefir. My trouble is I do not like to discard.
Thank you again, so much! I enjoy your videos and this one gives me hope in taking my kitchen back!
Wonderful! So glad you found this helpful 😊 ~ Anja
I add the extra grains to my smoothies
I just keep a mother batch of grains in some milk at back of the fridge. When im running low ill make abatch using the mother which lasts months in the fridge in milk
Nice! Thank you for sharing!
How much milk do you put with your grains to keep as a mother batch? thank you!
Where I can buy kefir grains..
Thanks.
I liked watching you a lot n thks a lot
COOL! You answered a lot of questions. I am doing kefir about 1 month now and having some of the issues you describe. I ordered my kefir grains online in the Philippines and had a choice of 4 different "strains".
Glad it was helpful!
Thanks! That was helpful. Somebody just gave me the kefir grains, so I'm in the process of studying 🙂
Glad it was helpful!
Excellent tip. I've just started making kefir at home and I've found it has started fermenting too quickly, as the temperature has started to increase. I'll have to give this method a try.
Nice! Happy kefir-making 🥛 ~ Anja
What about just simply taking out most of the grains? I know you kind of touched on this, but what if you just left in about half a teaspoon of grains and didn’t refrigerate during the fermentation? Would this have the same result in the end?
I am so excited to try this technique. I am also the only one in my household drinking it. I find that putting your grains to sleep is easy, but the reviving process is a bit wasteful.
Sounds great!
Thank You, Anja.
I just started making kefir, and was beginning to wonder if it would be practical. Then found your method! So far it’s perfect. About a pint a day of rich kefir. I am using raw milk, originally from live grains. You mentioned needing to divide after awhile. Or would you just use less starter to the next pint? Thanks again! Chris, Sarasota, Fl.
I am so glad you found this helpful! At some point, you will have a lot of grains (they grow) so I divide them. You can eat them yourself, give them to your dog/cat, or put them in the compost 😊 ~ Anja
Very helpful information.. thank you ..can you let us know how to freeze our kefir and what the other uses of it?
I don't have any reliable experience with freezing kefir grains but I hear you rinse them, dry them, and then store them in the freezer for up to 6 month (some people sprinkle milk powder over them, too). You can use kefir just like you would yogurt. Hope this helps 💛 ~ Anja
I've been buying Kefir milk at the grocery store, but it's getting expensive. I've been thinking about making it at home, but as a single person, I was afraid that I'd be overwhelmed with Kefir milk and grains. Your video on making small batch milk Kefir convinced me to give it a try at home. I just ordered the Kefir starter grain. I'm hoping that I can control the amount of Kefir milk and grain (I've got a small kitchen and refrigerator) and it doesn't overwhelm me like the Tribbles from the TV episode of Star Trek "The Trouble with Tribbles" (when Tribbles kept multiplying and multiplying and multiplying).
Yes, with this method you will be able to control the amount of kefir you will get 😊 ~ Anja
Where can you purchase kefir starter grain in the US or Canada ?
I like your jars and the milk jar especially. Where do you get them from?
Have you checked the product links in the video description?
Hi! I wanted to start making kefir for the first time and this video was really helpful. Other people online make huge batches of kefir everyday.. more than I need but I saw that you were doing smaller batches every few days which was exa what I was looking for! Before I start I wanted to ask, if I should do the cold fermentation on my very first batch of kefir? Also, how would I double ferment the kefir while still keeping the amount of batches down? Thanks!
You don't have to do a 1st cold fermentation. For the second fermentation, simply use the kefir you got, add your favorite ingredients, and let it sit at room temp for 1-6 hours.
Awesome video, thank you SO MUCH! And kefir must do a body good, because you are absolutely lovely :)
Thank you so much!
Thank you so much for this. I'm new to kefir and thought that was why I couldn't keep up. It was controlling me! haha. I was concerned about it going bad before I could drink it. I'm using goat's milk so it's pretty expensive so I especially don't want to throw that out. I also just learned the 2nd fermentation with orange peel in it and I can drink it cold (not in a smoothie). I wouldn't say delicious, but pretty damn good...especially knowing how healthy it is. Thanks again!
Nice! Thank you for sharing and I am so glad you found this video helpful 😊 ~ Anja
I have a few in the freezer for precaution if anything goes wrong with my grains.Thanks for your video on slowing it down. I’m just like you.I’m the only one who drinks it. 👍
You are so welcome!
So to recap, to slow down kefir grains, just stick them in the fridge for a day and then pull it out to ferment for 24 hours?
yes, basically you want to slow it down with cooler temperatures so you don't get a new batch every 24 hours (unless you want to, of course).
That's what I've been doing. Works well.
Fridge or freezer?
@@Arshad74u fridge
I put 4 buds in a pint jar of organic ½&½ or raw milk for two days. Maybe 6-8 in a quart same amount of time. Makes nice creamy thick kefir.
Nice! Enjoy your kefir 😊 ~ Anja
What is a bud? the same as a grain? Thankyou
Hi Anja, can you repeat this 24 hr in the fridge then 24 hr room temp process over and over again or is this something you only recommend doing once?
Also do you have a different link for where you got your kefir grains? Looks like the previous one doesn't work anymore
I have been using this cycle for over 2 years. In the winter, I actually keep the kefir out of the fridge since our kitchen is pretty cold. In the summer, I put it in the fridge for a day or so. I have updated the links for kefir grains. You can try these: tidd.ly/3KOeXAx Hope this helps 😊 ~ Anja
Do you like kefir? Let me know what questions or comments you have!
Hi, I am very new to making kefir, just a week. Can I ferment yogurt and kefir in the same room. Also can I store the fermented yogurt and kefir in the refrigerator next to each other. Thank you so much for your time. 🙏
I have new grains that have been consistently making kefir for a week now every 24 hours. I have a problem with bitter kefir.... its not sour but bitter. Its sweet to begin with and the aftertaste is when the bitterness hits.
I have it in a cool cupboard today to try and ferment more slowly to increase bacterial content and decrease the yeast?
This is even after a second fermet with fruit. What would you suggest to rid of bitterness if second ferments arent doing the trick?
It's a bit hard to make a remote diagnosis ... but I would play with the ratio of kefir grains to milk (meaning less kefir), the temperatures, and the culturing time. I am not sure how long you have had your kefir grains but I used to have some from a very reputable company that we just too yeasty. I found another source and have been very happy with my kefir grains and kefir ever since. Hope this helps!
I wonder if fridge storage before ferment affects flavor? Maybe changes can vary a yeast flavor. Time, temperature, milk...
I learned in a sourdough video the yeast can stay active at refrigerator temperatures but bacteria go almost dormant making less sour flavor. Also more water in your sourdough starter encourages more sour flavor from more bacteria. A stiff starter becomes more yeast dominant so less sour flavor.. It would be interesting to see what variables can change flavor profiles in kefir.
It can affect flavor but I think it's down to experimenting and figuring out what you like best and what you get with your particular strain in your particular environment 😊 ~ Anja
I wish this video existed 10 years ago when I first started messing around with milk kefir. Lol. It was too much to keep up with and I didn’t/don’t own a dairy animal. But I sure enjoyed it.
Aww ... I hope you still find this helpful 😊 ~ Anja
@@OurGabledHome your channel is always helpful and inspiring. Thank you. I just love your serene energy.
Awesome... I was looking for this info and people dont talk about it... I dont want it every single day... Lets try kefir the :)
Nice! Have fun with your kefir and let me know how it turned out 💛 ~ Anja
Thank you..this what im looking for..what is the purpose not strain the kefir?sorry if im left in the video..
You don't need to strain the kefir, you can take a spoon to take the kefir grains out. Hope this helps 💛 ~ Anja
I use cheese cloth on top, works great, better than using the jar lid. I use cheese cloth when I make homemade cheese as well.
Sounds great!
Might be a silly question, but when/ how/ what can you add to be more " kid-friendly" in taste ( example strawberry) like the products in the stores? Thank you!
Not silly at all: add flavorings or fruits after the kefir is done and you have taken the grains out. Happy making 😊 ~ Anja
I like adding instant coffee or cocoa to my kifir after I have separated out the grains. Nice quick breakfast drink.
I use it like any milk or yogurt in a smoothie! My kids love blueberries, mango, pineapple/coconut, etc 🤩. And I add sugar to it, decreasing the amount of sugar slowly over time as they get used to the sour flavor.
Thank you. I'm still confused as to whether the milk needs to be warmed? Or just room temperature. Also, when beginning, how many batches does it take to get one that is viable? Thanks so much.
I use cold milk all the time. If you get good grains from someone, your first batch will be good.
I’ve heard that you want to start with pasteurized milk first? Or perhaps that’s what the kefir grains lived on that I bought? I’m not sure but I remember reading an article that stated that the bacteria will fight with the good bacteria of the raw milk and that’s why it’s not recommended at first….
And when you mean to start off slowly with 25% do you mean in overall quantity of what you’re adding to the glass or mix it with the regular milk as well?
I’ve also heard that you can just keep the grains in the refrigerator if you don’t feel like making more kefir and it’ll be fine. Is that accurate advice?
Thanks
Hi Ana, I got kefir grains for raw milk and that is what I have been using. You can transition them to pasteurized milk (but adding 25% pasteurized milk first, then 50% etc) and you can do it the other way around. You can leave the kefir grains in milk in the refrigerator for some time but you may have to make 1-2 batches before they're fully active again. Hope this helps 😊 ~ Anja
@@OurGabledHome how long can you leave the kefir grains in the fridge for? I have 6 tablespoons of grains already! I’ve been making 2 quarts of kefir everyday… I’m going a bit crazy.
I am wondering where you got your plastic pouring lid for your gallon jar. Do you have a link for it?
I get them here: masonjars.com/?sscid=81k6_hctn7 😊 ~ Anja
hi! I just ordered some grains and im hoping to start making milk kefir for my husband and five children, but i want to use it for smoothies a few times a week so this seems perfect! im a little confused though..is your process to leave a jar with milk and kefir grains in the fridge indefinitely, and you just remove some of the grains when you are ready to make a batch? and you never replace the milk thats over the premanent jar in the fridge? thanks for your help!
do you put the grains back into the permanent fridge jar after the new batch is ready?
I place the jar with the grains in the fridge, then take it out, let it ferment, (maybe back in the fridge) remove the grains and add new milk. Then the cycle repeats 😊 ~ Anja
There is no permanent, I always use new milk 😊 ~ Anja
When I was first starting to make kefir this video was extremely helpful to me. Thank you :)
Now that I have been making kefir for a while I have found the grains are very hardy. I even froze my grains by accident once, and they were fine. So slowing them down is really no problem.
That makes me so happy to hear 💛 ~ Anja
Dont you need to replace the milk in frig or is there enough food for them for days in frig?
No need to replace the milk 😊 ~ Anja
My kefir always comes very runny.I use the grass fed A2 raw milk.Has a lot of cream.
Was wondering if adding more cream will make it thicker. Also, tastes more like buttermilk, and not the kefir I'm used to ( I used to buy the Mapple hill brand).
You may find my full blog post helpful here: ourgabledhome.com/slowing-down-your-kefir/😊 ~ Anja
Hi, I am very new to making kefir, just a week. Can I ferment yogurt and kefir in the same room. Also can I store the fermented yogurt and kefir in the refrigerator next to each other. Thank you so much for your time. 🙏
Yes, you can
@@OurGabledHome Thank you
I would like to know where can I order kefir starter if you have any recommendation please let me know
I have had these for years and they are great: tidd.ly/3RDMhfX
Hello, I just started making kefir at home and I added a tsp of kefir grains to 1cup of milk to start with, but why is my kefir becoming too much sourey in 6 hours or less. Not sure if we can still have that. BTW, we live in Arizona which is very warm and we have temperatures about 80 F inside our home. Can you pls suggest? Thanks.
Some people love their kefir extra sour and there's nothing bad about it. Hot temperatures can make your kefir grains a bit over-active. I recommend either finding a cooler spot in the house if you have one, shortening the fermentation time, and/or placing it in and out of the refrigerator to slow the kefir grains down. My kefir ferments a lot faster in the summer than in the winter. Hope this helps 😊 ~ Anja
Hi! I was given kefir grains on Monday. The lady that I got them from use goat milk in hers, but I used raw cows milk in mine. I let them sit for 24hrs and the milk never got thick but the grains were at the top when I took the cheese cloth off. I put the milk in another jar and put it in the fridge. I'm trying it again🤞. Do you have any suggestions on why the milk did not get thick? My room is abou 73 degrees.
I don't have personal experience with switching milks for my kefir. One thought would be to make the switch more gradual. You can also try to stir up the runny kefir and leave it in a warm spot for another 12 - 24 hours and see if that does the trick. Hope this helps 😊 ~ Anja
@@OurGabledHome Thank you 😊
I find that eating about 1/8 cup of kefir grains every day or so to keep it from going wild. I use 2% organic cow's milk and the two cups per day that it makes is perfect for me. Good to know how to slow it down if I ever need to back off the consumption.
Sounds great and thank you for sharing 😊 ~ Anja
What happens to the jar of kefir you scooped the grains out of? Do you refridgerate it or leave it out to continue to ferment?
I put it in the fridge and usually eat it in three days 😊 ~ Anja
I want to freeze my Kifir grains as I am trying to reduce my milk usage. How do you recommend the grains to be frozen? Can I put them on their own in a freezer bag or should I put liquid in? How long do you think they will be good in the freezer? Thank you for any guidance.
I suggest you let the kefir grains dry, add some powdered milk to it, and keep them in a ziplock bag in the freezer for up to 6 months 😊 ~ Anja
@@OurGabledHome Great Idea!! I'm going to give it a try.
Hi can we first ferment 24 hours in counter and then another 24 hours in fridge ?
Yes! I recommend you experiment what works best for your kefir in your home (which may be different from mine). Hope this helps 😊 ~ Anja
I'm sooo new at this I got some grains in milk today. But really don't know what do. Or ready to drink. One is .. so if I'm not ready to make a batch. I drain the grains put in with whole milk and I can leave it in the fridge up to 3 weeks? If won't die for anything like that?
Yes, you can keep kefir grains in milk in the refrigerator for up to 3 weeks. It might take a couple of fermentations to get them back to fully active. Hope that helps 😊 ~ Anja
@@OurGabledHome oh thank you so much for replying. So I got mines yesterday in a glass jar with milk.
What are the steps by steps in kind of confuse. I saw other videos . Do really show everything.
For example.. the grain with the mill it came withmi sitting on my table for 24 hours . Is that milk already bad?
So first what do first? Like I said I'm very new. Lol 😄 if you can help me.
@@mmoonstar3374 how is it going?
Buying kefir from store just once can I keep making my own kefir at home for ever or do I have to keep buying it from store once in a while to keep going? thanks
If you buy kefir grains, they should and will last you forever. Hope this helps ~ Anja
Hello, I have a question. I took a break from milk kefir for a while, maybe too long. I dehydrated my grains in a light coating of powdered milk. I did not refrigerate the dried grains and kept them in a sealed jar on a shelf - their dark golden yellow color. I am in the process of trying to reactivate the grains and wake them up. This is about day 4, with fresh milk added every 12-24 hours. The milk is thickening yet too strong and sour, tasting from a dry state. The grains are not turning white and fluffy like in the pictures; they are still dark yellow little rubbery grains. How long does it take to have them fully awake? Or should I buy fresh and start over? I could send you a picture of them on a FB message if you use that?
They could need a week to come back but if it's longer than that, you might have to start over ~ Anja
I'm 2 weeks new into making kefir so I'm learning as I go. How do you get the thick creamy consistency. So far, mine has about an inch of water that settles on top and a thin consistency. It tastes good but I would like it a little creamier.
Also, my grains don't rise to the top.
It might depend on the kind of grains you get and the kind of milk you use. I had to go through 2 types of grains before I got my current ones that are just outstanding ~ Anja
Sounds like they may not be very happy/active 🤷♀️
Hello, I'm new to kefir making & I'm finding my kefir is fermenting in 12 hrs time. I used 50gs of grains to 500 mls milk. What do you recomend in grains quantity to ferment 500 mls of milk?
Hey there. I would use one tblspn of grains to the 500mls if it was too thick or add another tblspn if it wasn't thick enough. I think you have to play around with the quantities in order to get the result you want. One size doesn't always fit all
I freeze my excess kefir grains since I'm the only one who uses it. Is that ok or should I be using the excess grains in a recipe?
There are various methods how to freeze kefir grains. If it works for you, just keep doing it. You can also put them in your compost or - like we do - feed it to your dog (our cats don't care for it 🤷♀️) ~ Anja
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
My kefir grains are much slower in the colder months, too, so I find them a warmer spot in the house whenever I can. Hope this helps 😊 ~ Anja
New to Kefir and watching overload, one I tired ratio 3 to 1 and yes it ferments in a few hours, I watched a how to make sweet kefir yet it seems just adding more milk which seems to me just diluting, I see different type like from different countries, I am not a fan of such a sour taste, are grains different I would like sweet ones, so it it the grains or how many we use?
Yes, different kefir strains can produce different results. I didn't have much luck with my first strain 9even though it was from a very reputable company and their customer service really tried to help me). I switched to another strain from a different source and have been loving it ever since 😊 ~ Anja
@@OurGabledHome can you recommend a kefir seller for us my grains are going nice yet I would like something sweeter
@@dailydribble have you tried Etsy?
and how do I make them to continue to multiply?
See my other reply. Mine are still doing great after 4 years.
My kefir grains have stopped multiplying. Is this because they are kept in the fridge off and on like this? And is the finished kefir "less healthy" because of it?
Not sure why they would stop but maybe keep them at room temperature for a few days and a few cycles to see if they come back to life.
What if during summer times they ferment too quickly? It is ready in 12h. Is safe to drink it?
Yes, kefir will be ready sooner in the summer than in the winter. You can safely drink it after 12 hours. I suggest you play with the amount of time to find what you like best. Hope this helps 💛 ~ Anja
@@OurGabledHome thank you 👍
Thanks for useful tips! Will try to slow down my kefir. Not sure why, as soon as my kefir grains start floating on the top, kefir starts separating into whey and curd (from the top) almost immediately, while still as liquid as and tasting more like milk. If I leave it for longer before straining, the strained kefir (without grains) separates almost immediately too, failing to make smooth homogeneous drink. Haven't been able to fix this. Guessing my environment can be too warm, 23-25C. Would appreciate any advice on what to do ferment my kefir without it separating pls. Tnx!
I am glad you found this video helpful. Have you tried stirring the kefir grains back into the milk halfway into fermenting? Hope this helps 😊 ~ Anja
Make small batch or don't make it at all if you don't have 5 to 10 min per day for the health of your body its that simple!
I put my milk with kefir grain in the fridge with tight lid. After two weeks my kefir was bitter. I don't know should I throw away the kefir. Is there any way to fix the bitter kefir. Thank you
If it's bitter and you don't like the taste, I would probably not drink it but just make a new one ~ Anja
Can I use lactose free milk?
Not sure since it‘s the lactose that the cultures feed on but many people do well on fermented dairy products for that reason ~ Anja
Could I ask where you got your kefir? I’ve had mine for several years, and though mine multiply like crazy, they never get big like yours. I think I might have a different strain, and would like to get some of the type that grows large
Yes, of course! I got them from this Etsy seller: www.etsy.com/listing/566549862/milk-kefir-grains-from-organic-raw-grass?ref=yr_purchases Hope this helps 💛 ~ Anja
My kefir tastes like soured milk. How can I make it sweeter tasting? I keep it in the refridgerator then put the grains in fresh milk overnight.
Several factors will affect your kefir: the milk, the kefir grains, the ratio of milk and grains, and the fermentation temperature and time. You could change up any one of those and see what happens. Here's another good resource: www.culturesforhealth.com/learn/milk-kefir/milk-kefir-frequently-asked-questions-faq/ Hope this helps 😊 ~ Anja
I love kefir. I use a wooden spoon.
Hello, fellow kefir lover! Yes, wooden spoons are the best 😊
My kefir seems to split - what am I doing wrong?! I only want to make about a cup each day, to start with, though I will try your fridge method to see if that helps...
When mine splits, it is because I let it ferment too long and/or too warm. So see if keeping it cooler and shortening the fermentation time makes a difference 💛
if I were to start a batch of Kifer using probiotic pills will it grow grains?
You may find this full article helpful: ourgabledhome.com/slowing-down-your-kefir/😊 ~ Anja
@@OurGabledHome seems that page cannot be found is the message that I get when I click on that link. I am confused about the grains and how they seem to last indefinitely while using probiotic powder to make yogourt in the past I would start with a couple of capsules just fine but with making a new batch from the previous batch the strains will falter after a number of batches and not carry. I was attracted to using a powder probiotic because you can find numerous strains of human origin which would seem to me to be good candidates as first choice strains. Thanks for your video it was helpful.
@@OurGabledHome I see that Kefie grains not only contain bacterial strains but also yeast strains which is a significant difference compared to yougurt.
Yeah I leave mine in the fridge for 2 to 3 weeks and I'll take you out for 3-4 days and when it looks nice and thick and has separated slightly in the bottom then I strain it put a little extra milk let it sit then I throw it in the fridge again.
Thank you for sharing 😊 ~ Anja
I have never tried this. Is this the same as yogurt?
It's similar but kefir has a lot more strains of beneficial bacteria than yogurt and is a bit runnier ~ Anja
I have the opposite problem, it's taking about 2 days to ferment. We keep the house on the cooler side. Any suggestions about how to speed the process?
I get it, my kefir is more sluggish now than it used to be in the summer. I place it on top of a cabinet in the dining room close to a heater vent and that works well for me. In other words, see if you can find a warmer spot in your house. Hope this helps ~ Anja
Just add more grains😃
Hi Eddie ! I'm a sourdough maker and kefir wannabe, lol. One tip that worked wonder for my sourdough was to put the jar on the wifi box. Just a suggestion ! 😉
I put mine in a cooler with jars of hot water. My house is in low 60’s in the winter and high 70’s in the summer. Put in a thermometer to check the temperature.
Do you have a kefir banana bread recipe?
Oh, good one, I don't have one yet but will keep that in mind 👍 ~ Anja
Tried you suggestion to make a new batch of kefir, put int he fridge then bring out the next day to ferment but it is not setting up after 24 hours.. it seems like it is back to the way I have to start it after being put in the fridge to hibernate ;(
While it's hard to give a remote diagnosis, it could be that the ambient temperature is too low and you might need to let it sit outside of the fridge longer. My kefir is a lot slower in the winter than in the summer. Hope this helps ~ Anja
@@OurGabledHome it did eventually come around after awhile so yes it did slow my kefir :)
@@crazyone41 Nice!!
Where do you buy these fermented foods at that are not gmo foods
Hi Brandy, I can find many of them in grocery stores or online. Everything that is organic can't be GMO. Hope this helps 😊 ~ Anja
Thanks for this tip. You don’t even strain your kefir-that’s one less extra step! Do you notice any difference is you stain or not?
No, I don't notice a difference at all. Kefir is very forgiving 💛 ~ Anja
My kefir grains are getting smaller and crumbling. How do I make them grow?
Interesting! Maybe keep them warmer?
@@OurGabledHome When I do not need to prepare kefir, I immerse them in milk and put them in the refrigerator for two weeks..I wash them and return to immerse them in milk and return them to the refrigerator, and so on until I want to prepare kefir..Thank you
Cant find your video on how to make Kefir sourdough 😢
Are you looking for this one: ua-cam.com/video/whGTP6YkRzg/v-deo.html ?
@@OurGabledHome yes. Thank u!!!
Love all your videos
Wish i could afford your masterclass just cant on my senior pension
Your kefir will really love raw milk and will do very well with it. Bigger, healthier grains.
Yes it will, I only use raw milk 😊
What about rice milk??
I have only used cow's milk but I hear that people successfully make kefir with rice milk! The process should be the same. Let me know how it turned out if you decide to try it 😊 ~ Anja
I will try almond milk for my husband. I'll try whole milk kefir for myself. Thank you
I've been making milk kefir for over a year now, and my kefir grains keep growing, more and more. I filter them out of the processed kefir with a plastic fine mesh strainer. But lately (the last couple months), the grains haven't been processing milk the same way, and I'm worried that some of them might be dead or unhealthy. But I don't know how to separate healthy from unhealthy grains! They are all the same size, color, and shape. But they are not processing milk in the same way, and it's taking longer. I even had some milk go bad, as the grains in it didn't process into kefir at room temp after 72 hours! I might have had a too small amount of grains, but it was the same amount of grains (1oz) that used to process 24 oz of milk just fine.
Any help? How do the people who send you grains cultivate them? How do I get rid of unproductive grains and keep just the productive ones?
I have to "cut my grains in half" pretty often because they keep on multiplying. I suggest you do that first. Every so often it can happen that the yeasts and bacteria in the kefir grains have gotten out of balance or the kefir grains might have gotten contaminated. The best remedy would be to get new kefir grains. Hope this helps 😊 ~ Anja
@@OurGabledHome Yes, I've been doing that, actually getting rid of 1/2 my grains when they double. But lately, I have had close to quadruple the grains I usually do, and they are not processing the milk after 48 hours. It used to be about 2 tablespoons of grains would transmute 24 oz of milk in 24-36 hours. Now I have about a cup of grains not transmuting 24 oz in over 48. It seems like they are all floating to the top and only working the top half; the bottom half stays milk. Then the milk starts to rot at room temp. I did do some stirring after 24 hours that helped. But I didn't have to do that before. And I don't want to buy new grains every 6 months if I don't have to. How do the people who sell the grains do it? They create healthy grains somehow to sell, and I feel like it shouldn't be that hard?
@@Holy.Moly.Coley. I think it was just that I wasn't using them much, so they were not as vigorous/healthy. I left them in already processed kefir for a long time, so that equates to them starting to starve. It just took a little fresh milk over a period of time to revive them back to full strength. Now they are overproducing again!
oh, also, I have split them twice since my original post, as they keep doubling in size. I don't need to process more than a gallon a week for my personal needs.
It is two year old video now, but can you clear one doubt please ? I understood that we can slow down the process of kefir by putting it in the fridge; on what cold temperature that wood kill the kefir ? I do understand that we can store the kefir grain in the freezer !!!!! I am confused about this, can you ever kill the kefir in cold, coldest temperature? Sorry about the silly question, but i do want to hear from you, mam !!
You can freeze kefir grains but it will make them more sluggish. If you keep them submerged in milk in the fridge they will last quite a while ~ Anja
@@OurGabledHome Thank you soooooooo much for your information. Now can keep the kefir grain for a long time without any fear !!
Can you do one on speeding up the multiplication number of the kefir grains? I want to mumtiply my amount of grains.
Here are a few tips: keep the kefir at the optimal temperature (68˚ - 85˚F), feed them regularly and often, gently break the kefir grains apart, and stir them gently. Hope this helps ~ Anja
i hear no metal only wood spoon...? is that true? did you hear about that?
I use a metal spoon all the time and can't find that it hurts my kefir grains 🤷♀️
You can freeze them?!
Yes, you can freeze them in a little bit of milk 😊 ~ Anja