How To Revive Your Milk Kefir Grains
Вставка
- Опубліковано 24 вер 2019
- In today's video Andrea will be showing how to revive your milk kefir grains after taking out of your fridge/freezer.
---- Click on SHOW MORE for more details------------------
-----------Our mailing address is:--------------
P.O. Box 761
Rose Bud, Arkansas ,72137
------------Email us at vwff@yahoo.com-----------
Follow us on Facebook / vwfamilyfarm
Instagram / vwfamilyfarms
Twitter / farm_vw
If you would like to help our channel, You can use our Amazon affiliate link
www.amazon.com/?tag=vwff0f-20...
Amazon wish list : www.amazon.com/hz/wishlist/ls...
If You would like to donate to us you can send it through PayPal at
paypal.me/vwff
If you order from Azure Standard here is a link that will let them know we sent you. www.azurestandard.com/?a_aid=...
If you are interested in purchasing a Young Living Starter Kit and receive wholesale membership and qualify to earn commission with Young Living click this link- bit.ly/2Qv12D3
#VWFF
#VWFamilyFarm - Домашні улюбленці та дикі тварини
UA-cam needs more videos like this. Being able to work these things into everyday life is what we're trying to learn after all, thank you.
My kefir was stored for more than 6 months in the fridge. I just started reviving it several weeks ago. I used the small jar like you are using and capped it. It kept going from tasting like warm milk to separating and not tasting like it should. After 5 days of trying to revive it (switching out the milk each day) I watched a video that said to use a coffee filter instead of a lid. The next day I had kefir and it tasted great. I've been able to get yummy tasting kefir every day since. So if you are putting a lid on it and it's not working than try the coffee filter with a rubberband around it.
I talked to a guy who sells kefir grains and he told me not to use a coffee filter. It gets too much yeast from the air.
Also stop switching the milk out every 24 hours when reviving. Let them feeeeeeed. You're only feeding the yeast.
@@Ryan-gw3yv How long should I leave the milk for if I'm trying to revive them?
Used 1 year plus old refrigerator kefir … opened and it still smelled like kefir … think preserved… anyway, started a new batch with old kefir, and it works just fine just took a couple of extra days for the first batch to get going. I was feeling very worried about it and that’s why I looked for videos like this. Thank you so much it’s nice to know. People are sharing this kind of information.
Thanks for sharing!
Thank you, I have really neglected my kefir. I have about 2 cups of grains all together, been trying to keep them fed and at full strength by putting them in the refrigerator. I have 5, 1-quart jars, making kefir all the time. I want to do a local demonstration so I've been saving the grains. I was worried that I was ruining them because I haven't been consistent. Thank you again for that little dose of encouragement.
I love your honest down to earth way of explaining!! Cheers
Interesting. I have watched about 30 videos about kefir and been making some for a month experimenting here in the Philippines. Each person has a little different info but it is all part of the learning process. Thanks.
For a yummy fruity treat, add a packet of TRUE LEMON fruit powders!
They are sugar free (no sucrolose or malto dextrose) and made with clean simple ingredients and ONLY REAL FRUIT. About 3 ingredients! They have many fruit flavors mixed with lemon powder and it all enhances this fermented flavor. It’s sooooooo gooood! You and family will love it!
I have never heard of that before. this old country boy just learned something new. have a great and safe day.
I know nothing about keifer other than its healthy and know I want to make some. Thanks for the encouragement and inspiration!
I froze mine with no milk and am working to bring them back 😅 thank you for the thorough walk through
I love your passion in this .. very inspirational
Andrea thank you for sharing this great information of how to look after our milk kefir grains and all the health benefits that we will get from our everyday needs. I live in Australia and I find that they produce more grains in every second or third day that I strain them maybe they multiply more in a hot climate. I have introduced and given more milk kefir grains to families and friends. After watching your video, now I feel brave enough to freeze some of the excess grains that I have and give more to families and friends that are willing to try.
After the 5 day reactivating process, should they be multiplying when switching to 4 cups …. ? I have about a tbsp. Doing this daily, yours multiplies every couple days ? So, about how long before it doubles in size …. ?
Just the vid I was looking for. Experimental and relaxed attitude.
This is so easy and plain to understand! Thank you! I had mine in the fridge for a week because School started, and I needed info in reviving them. This makes me so happy. You answered questions as I had them in my head which means your thought process was normal and routine as you spoke. Thank you!
Thank you so much for making this video! It's very helpful.
This was very helpful, thank you!
Very interesting and unusual topic. Thanks.
Thank you very much, very helpful tutorial 👌 🥛
WOW! I learned a bunch of stuff here. I do my kefir differently, but it's always good, so the grains are hearty little rascals. I make a half gallon at a time, even though it's just for me. After sharing my excess grains four or five times, I wasn't finding any takers, so I like to make a lot and then store my grains in the fridge for a few weeks so they don't grow as fast. After straining, I sometimes pour a little purified water over the grains right into the kefir jar. I give them an extra good rinse when sharing grains with someone who doesn't go for raw milk. I never tried freezing them, but it is so good to know that is an option. I had no idea kefir could be kept that long. What an amazing product! Since starting kefir, over time I kept noticing more health benefits. I've got to try the frozen fruit smoothie idea. Thank you, thank you for this video.
Thank you. Started my kefir journey, and will be making it very soon.
Love it❤️👍
I just revived mine that I had in fridge for about 8 months funnily enough
I did the same process and my kefir has been perfect from first batch.It just took a little slower to be ready the first batch👍
Wow! I had the same situation, changed the milk every month or two, but I wasn't sure if they are still good to revive. How did you know when it was back to good for drinking?
I’m so glad I ran into your channel. My grains are well over two years old. I pulled them out of the fridge today and I did rinse mine, but that was before I saw your video. I will check then in 24hours. I’ll let you know what happens.
Thanks for your detailed instructions.
welcome!
Very interesting -- thanks for sharing.
Great info...I'm not there " yet"...taking a break from several things right now, but, you have inspired me. 😁 Have a blessed day Andrea 🙂
I love this video. Simple and easy way to revive and makr keifer.
Thanks for your encouraging tips with kefir making and reviving Andrea! Great to find you!
Welcome!!
Thanks for sharing. I hope to do some soon.
Thank you. Very informative
Very informative!
Thank you this saved my grains
Such a useful video. I've been doing some baad prectices to my Kefir grains. I now got to treat them properly.
Thank you this helped me so much!!!☺️
Thank you ❤
thank you thank you. I had been searching on youtube to learn about Kefir and you gave the most information I have found so far.. I feel I understand the process now. thanks again
You’re very welcome!!
Amazing video !
you gave the best explanation on Kefir I've seen.... and I've seen many. Thank you
Thank you!
Love this! Thx for sharing! 🦋
That was incredibly!
Thanks you explained everything as easy as making kefir , I'm new to kefir , though I've loved milk since I was a Child , my farm bought grains here in England UK , have gone from ten grams to around forty in under three weeks ,
Best on UA-cam on the subject.
Thank you!
I Love Kefir. It’s been awhile maybe couple of years since I have made it. Keeping my kombucha going strong tho!!
Great video 😀
Very informative n detail video. I have heard that after yr 1st fm is done u add seeds fruits w e u like n mix n leave it in fridge for atleast 24 hrs this will produce more bacteria up to mb 50 that is really very high. Compared to only 1st frmt only 5+ like regular yogurt so I think to get most nutrients from it 24 hrs outside n 24 hrs inside fridge,ofcourse depends on yr home temperature we r enjoying milk kefir almost ev day.adding dates chia seeds n saffron taste so good 😂
😊thank you.
Thank you so much for this much-needed commonsense! I've been having trouble getting a suitable kefir "workflow" going in my one-person household, and so relieved to hear that I can store grains from time to time and also ferment if need be for 48 hours. Haven't tried freezing kefir grains, on my ToDo list. Thanks again.
So interesting! I need to try this once fall harvest is done....so busy yet around here, no time for new jobs.... thanks for sharing.... besides smoothies how else do u use it? I would suppose u can drink it straight. So do u need to buy grains for water kifer roo?
Thank you thank you! I was just gonna “chuck” my kefir that’s been in my fridge for at least 4 months, and now I don’t have to!
Wonderful, I was wondering if I should throw out all the kefer I made and chucked off to the back of the frig which it ended up freezing back there. But it’s been in there for about three months and I didn’t know if it was safe. You answered all the concerns I had. Thank you very much!
Thanks for the information. I was about to throw my Kefir grains away because I had neglected it during an illness. It was right at the back of the fridge and forgotten about. Definitely not throwing my Kerfir out until I've tried everything you advised.
I needed this today. I have some grains that have been in the fridge for AWHILE. Really enjoyed learning that they may still be active. Thanks so much, Andrea. Still enjoying your videos.
Thank you so much for the time you took for explaining how to revive kefir grains! Im just starting to make kefir regularly and it’s been a challenge. You had many good tips. Where do you suggest to purchase grains? Or, do you have a video on starting your own grains from raw milk? Thanks for any suggestions.
Great information Andrea! I have zero experience with kefir, so this is definitely welcome knowledge👍 I just started buying raw milk from an amish neighbor so am trying to learn as much as possible as to what all I can do with it. I've started experimenting with paneer cheeses and clabber. Would love to see more videos along these lines. Thanks again for sharing!💛
From where i can get fefir grain in india?. I need this
Musafir Hu yaro Try kefirwala.in or indiakefir.com (both companies ship milk kefir grains all over India). Kefirwala has a warranty but Indiakefir sells both water and milk kefir.
@@safarnama8121 bought mine from Fusion Teas in TX. They arrived in 3 days plump and healthy.
Oh I’ve been considering doing kefir! Love this video! I do kombucha, sour kraut, kimchi and sour dough. I’ve neglected all of them before and you’re right, they always pick right back up.
This is a great community chat I'm learning a lot. One site I visited said if you're fermenting different things, they should be kept apart as the yeasts from one could contaminate another. Don't know if that's a fact but sounds possible.
I just received milk kefir grains in the mail this morning, anxious to see how they progress.
Can you send me recipie for Kimchi
Thank you for sharing. I let mine go for what I assumed was far too long and tossed the grains out. I did not use raw milk, I used pasteurized, and my milk wasn't sour or clabbered but rotten and rancid, so that may be a key difference in whether it's safe to do this.
Add frozen fruit, collagen peptide powder, honey and peanut butter to your kiefer then mix with a hand blender. It's our daily staple.
just started kefir..never knew of kefir and all of the health benefits......love it....your video was super helpful......this will be an addition to having good health.........thanks
Thank you!
Haven't tried it yet but thinking I might..
Great tips, thanks Andrea
i loved ur video o the best i im buying kefir r grains for the first time to try making at home may ill need ur help when i try ii lol thanks alot
Thank you SO much! I found a glass jar with my milk kefir grains in the back of the fridge and only God knows how long it's been (probably 6 months or so hiding in the back). I've been meaning to start making it again, but was afraid to open the container for fear of rancid odors haha. You not only helped me get brave enough to deal with that hot mess, but hope that it will start making kefir again. Looking forward to my smoothies again to help me get back on track to healthier eating habits.
My recipe is just the same as yours with honey, but I use frozen berries rather than any kinds of fruit to keep carbs down. Add some peanut PB2 (powdered peanut butter) and it tastes like a pb&j sammich. Chia seeds or hemp seeds add some fiber and more protein if you're into those things as well.
That sounds so good!
Thanks for your video. Its really helpful. Please what is the stainless still container at your background in your kitchen, like a water container?
It is a water filter. I would suggest a Berkey as I have upgraded since this video.
www.berkeyfilters.com/?a_aid=5dc0dc20d5ddc&a_bid=c4fa3de4
Great video. My kefir grains are still working but they have become kind of mushy and don't that solid look anymore. I quit straining my finished product and just take a large spoon and remove the top grains and put them in the refrigerator. I am using pasteurized whole milk. When I used to strain them and used a wooden spoon they got mushy and went thru the strainer anyway. Can you give me some advice. Thanks.
I was sooooooo happy to find your video! I did the same thing. Left my kefir grains in the frig in milk for months! I was really wondering if the grains were still okay because they turned kind of a butter color. The milk looked just like the milk in this video. So, I'm pretty sure my grains are okay. But, I did rinse them in water before I saw this video. So, I don't know if they'll need a couple times fermenting to get back to normal. Thank you so much for making this video!!!!!
I washed mine too 😞 and have put them into some milk and it hasn't turned sour after 2 days. How did your kefir turn out after the rinse? Please advise!
@@myredeemerlivesamen991 I keep forgetting them in the frig and have to rinse and get them going again. So, I might not be the best one to ask. They look perfectly fine though after I rinse them in water until they have all the milk removed. Then I put them in fresh milk again.
Very educational vlog.. you guys are awsome. Hope your neck feels better from that steer charging you.
A friend has given me some grains, probably a teaspoon amount. I was told to put them into a pint of milk. I have used a good organic non- homogenised whole milk. They have been in the milk over night but nothing appears to be happening. Do you have any advice please.
I’m in the UK.
Hi Andrea. I know this video was created 3 yrs ago but I just got my first milk kefir grains from fusion teas. I'm in the process of reviving it. Son as I got them, I put them in milk (abt 2 cups) for 36 hours on the first go around and It was all grainy when I filtered it like spoiled milk. Yea I'm a newbie probably wasn't spoiled but anyway
I probably shouldn't have but I rinsed the grains in unfiltered water because I couldn't find them, they are fat and plump so they're looking good. Next I put them in only 1 cup of milk and has been 24 hours, smells a little sour and can see grains floating now, so I'm going for 48 hours this time. Is this normal for them to float and do you have any idea if I'm getting closer to getting real kefir. I dont want to keep wasting milk. Thank you if you read this. Awesome video! I'm saving and sharing this video. 👍
Thanks! I also read that sometimes you have to put them in mineral water for 24 hours to starve the bad bacteria it might have been exposed to. It would make sense since it can get some nasty bacteria if it's sitting there starving for too long.
The stringy thing is a good sign, that's the yeast film that protects the grains!
Mine have been starving for months in the fridge, and now it doesn't have much of the film 😔 I just hope I can revive them, so far they still look white and don't smell. The milk had sour milk smell, but not rotten.
Interesting about the mineral water! Have you tried it?
My grains and the kefir they produced have been funky recently and the grains don't seem to have been reproducing for a long while or at least hardly. However,....I have been fermenting my kefir for almost a year solely in the fridge. And I think with too much milk and sometimes not changing the milk often enough. Also I have been wondering if cross contamination is a factor or one of the factors. I usually had the lid on loosely so that air could escape.
Since yesterday a.m. I have had them on the counter and fed them twice( straining between feeds) with fresh milk in a smaller jar than they were in, and so far they seem to be reviving and the smell and taste improving. It has been 24 hours since I started. I am only fermenting until I see bubbles being produced regularly between stirs; then I second ferment the small jar size amounts of kefir in the fridge with fruit. After the second batch I noticed at least one ribbon grain, which is a good sign. Also their colour has improved. ('The colour has returned to their cheeks. ' 😅)
P.s. I read yesterday that keeping them in the fridge too long, isn't good for the grains. That may be part of the problem. ( I have been fermenting solely in the fridge for almost a year. )
Do you all put in dark or light spaces?
My warmest place is Sun Porch and it seems to be just fine.
I’ve just always heard: Dark warm spots for ferments.
Thanks
Now I just called Your Husband PROFESSOR BEN been after he showed us the amazing greenhouse water fertilization. Now I'm going to have to call you PROFESSOR ANDREA because you're a CHEMIST. This is so interesting to me. I'm not saying this as a joke to either one of you. I'm not teasing you either you have to know your stuff. Thanks for sharing GOD BLESS
Thank you!!
I drink & use kefir With my extra grains that I don't want to throw out, I put them on my cereal and eat them. Is that ok
I use my kefir instead of sour milk for Chocolate Cake and anything that uses sour milk and it turns out great. Loved the video
Andrea, just acquired some grains to replace ALL of our fermented dairy (yogurt and cultured buttermilk). My grains still look like loose small-curd cottage-cheese and separate from the whey at the 24-48hr mark after mixing with fresh whole milk. Both batches so far smell good and healthy like any cultured dairy and also taste fine. Are they ready or need a few more feedings before using? Kefir seems to be tricky for me because I was expecting my new grains to look like the stringy, cauliflower things everyone else has... but they do not. Lol. Thanks for all your help and great video!
They are probably just fine. When they start separating it means they’re getting to the point they need some fresh milk. That happens faster and faster if the ratio of grains to milk gets too high.
when i get mine out the freezer i wash them in water
and then put them in a jar with water and sugar (1tsp sugar per cup water) overnight
and strain and do same thing next day
put them in milk after that.
Just save's on milk while waking them up
I dehydrated mine years ago and put them in the freezer, I bet they'd come right back if I rehydrated them. The grains always seem to be pretty resilient. But this is the longest time I've kept them in bed.
I'm still trying to get my new grains to grow enough to make a big batch. I've been afraid of manhandling them. I'm probably babying them for fear of killing them. The first grains I ordered never grew. They thickened milk, but I was still stuck with a 1/4 teaspoon full of barely visible grains. A big disappointment.
The new ones I ordered looked ready and raring to go. They slowed down after a couple days. I'm thinking I need to go to store and get whole milk to feed the little darlings with the good stuff so they will get big and strong and multiply!
I've been making kefir for weeks with the same grains and not seeing any growth. Two problem I see I'm doing is leaving out on counter and only for 12 hours or so. The result is never very thick and always has a clear liquid at the bottom before straining. Also the longer I leave it out the greater the clear liquid I get. I'm wondering if my grains are dead or should I try this "revive" method you've demonstrated?
Thank you.
This is great! Thank you.... Question - have you made a frozen treat with kefir? Like a frozen yogurt/ice cream?
We like it blended with frozen fruit and stevia
@@VWFamilyFarm Great idea! Thanks again!
Any idea why my kefir grains float on top and only seem to ferment the very top of my jar of milk? My grains were frozen for a year and I’m trying to revive them. I’m on day five of reviving but this is what the grains did a year ago too before being frozen. I’m not sure if it’s tied to the fact that they were used to being fed raw milk and I have only used pasteurized milk with them.
Why do some people place sealed lids (like you did) and others use a coffee filter? Benefits to both?
I left my in the freezer for 2 years I’m hopeful they’ll come back alive after watching your video….I will follow your steps. I got sick did a lot of days of antibiotics and my stomach took a toll and Kifer is the best for my gut thanks for your video.
Hi tx for your informative video. I bought kefir milk & it has some grains on it (probably due to long delivery)
I used that grain for making another kefir & it works!
However when I did it the 2nd time, the grains were not grain anymore & become like mushy texture. I scrap whatever it is from the strainer & store it, with another milk, in the fridge.
The next day, it smells kind of spicy there, still sour but different sour from previous. Do you think it is still a kefir? Is it still safe to use it?
Hmmm I’m not sure
Lots of info and experiences here. For me the takeaway is your going to multiply your grains anyway so go ahead and rather than dispose of it, freeze batches every few months as a backup so that you always have like 2 or 3 backups ready to go or to give away.
Also from other sources you really need to learn from experience, looking and smelling the living product as to how it's behaving. Adjust the ratio of milk to grains to speed it up or slow it down. Some like more sour and some like less. It's done when it's how you like it.
This is real kefir; unlike the store stuff it continues to sour and ferment albeit at a slower pace after the grains are removed.
Hi Andrea, great video - you said if your kefir smells bad, throw it out, and I guess you mean get a new starter from someone and begin again. My kefir smells like a smelly cheese - not that bad if you like cheese, but not like it used to? - should I keep using it and try to restore it?
Cheese is not necessarily bad smell, but if it smells rotten I would chunk it.
so what if you put milk in and it separates into curds and whey overnight? not enough milk added?
There’s a lot to learn about Kefir, so many opinions.
It’s not hard to do the process and my grains are doing well.
I have a question.
I ordered grains and they had to cross the Canadian border. For a while I didn’t think I was going to get them so I ordered from a Canadian supplier.
I eventually did get both grains. Both are doing well but I’ve been keeping them separate so essentially growing two sets of grains.
My question is, can they be mixed?
I would mix some of each and see how it goes before mixing them all
Mike Kefir are used to be fat and thick I was using organic milk from Costco but after changing to farm raw milk they became small. Any idea what is that?
Oh my goodness...you just reminded me I have forgotten my milk kefir on the counter for 2 days. I guess I need to take care of that when I get home from work today.
how do you start Kiefer for the first time. I have been buying mine and would like to do my own.
You need some grains. You can order them several places like Cultures for health and other places. Also local people making it would probably give or sell you some. Facebook is a good place to ask.
Question. I strain my Kefir after about a week. Drinking it I’ve always put some kind of fruit juice in to make the kefir tease not to sour. A couple of weeks ago I put some Orange Squash in my kefir to drink. And the whole Kefir curdled into mall lumps. It tested ok . I was wondering had the kefir gone off. Or could it be the squash that has made it curl. I loves your Video.
I’m not sure. I’ve never tried squash in it
@@VWFamilyFarm Thank you for your reply. I leave my Kefir for a week to ferment. Strain and have a small drink of it most days. But it is very bitter taste. NOT SOUR. What do you flavour your Kefir with love to drink it. Mine is very strong to drink it neat. Thanks again for your reply. Take Care and Stay Safe Love. Xx
We love to blend it with frozen fruit such a strawberries, blackberries, blueberries, or cherries. Make a fruit smoothie for a breakfast meal.
@@VWFamilyFarm Thank you once again Love. I have a lot of frozen fruit. I use it mornings with my Porrage. Best Breakfast Ever. Thanks Again Love.
I only know what I've been reading on the net. I just got my grains in the mail this morning so I'm far from an expert. From what I've heard, the longer it's left to ferment , the more bitter it will become. You may try straining out your grains more often for a less bitter , more enjoyable kefir.
Hi thanks for your information it was great but I have a? I want to do coconut kefir how do I do that thanks
I’ve never done that before, but sounds interesting!
Hi! Any advice on reviving shipped grains? I presume its the same concept just might take a bit longer.
I also started with 2% regular cows milk but would like to switch to whole milk. Is it OK to switch milks?
And lastly, can I start drinking the first batch or should I discard the first few milk changes?
Thank you!
No problem switching milks, maybe just do it a little bit at a time. You can drink it as soon as it has a sour but clean smell.
@@VWFamilyFarm thank you!
I've just discovered that using a dehydrator you can maintain a desired fermentation temperature.
Has anyone considered a dehydrator and what's the IDEAL TEMP°
I have few small kefir grains for quite some time.i make kefir regularly. But the number Of grains remain same.it doesn't multiply. Pl let me know how to multiply the grains & their size.
Exactly what I was looking for thanks for sharing. Just one question ..if I have enough kefir for 2 weeks and wanted to take a break, do I throw that milk away and refresh with new milk when I'm ready to make more in 2 weeks? Sorry one more question if I put in freezer how much milk do I put? Same ratio as I actually ferment or less milk just enough to keep them alive? Thank you so much once again 😊
Less just enough to keep them alive. But, if it’s just for two weeks I would put them in the fridge not the freezer, and when you start to make it discard the milk.
@@VWFamilyFarm thank you so much!
Very great information, thank you dear... I hope if could found your channel while ago .. I froze mine in a ziplock bag without the milk about 8 months ago, I actually saw this method in the UA-cam, Now I got them from the freezer and put them in milk three days ago, I changed the milk once in this period but still nothing changed with the milk yet.. do you think the grains are dead? Please advise
I would keep trying for a little bit, but it is possible they are dead.
@@VWFamilyFarm 🥲🥲
How did it go? I remember that when I first revived grains which had been in water in the fridge for months that initially they took longer to get into gear than they normally did but then they did fine.
Ok I'm with Pinky, I have absolutely NO experience with kiefer. I've seen it on a lot of channels and I still don't know what it is. How do you get it? Where did you get it first? How did you know your kiefer was good after you added the new milk? Ugh oh the thick glob.
eeeh, this one I'm holding out on till I learn a little more. I's very intimidating to me. I have more questions then I did......
As always have a great day......
You can order the grains online. Also if you find someone locally making it they will usually give you some or at least sell you some. Facebook is a great place to reach out and ask.
Thank you for the video. I had dehydrated a bunch of grains and then revived it. But, now it’s making kefir really fast, but doesn’t taste like kefir. It tastes more like plain milk and is bland. If I leave it for longer, it just separates into whey and the rest of it is very thick curdled kefir, but with the same taste. Not sure what I am doing wrong here. Any suggestions are appreciated. Thanks.
When you say it tastes like milk, is it thick like kefir?
if its separating it's definitely going to long.
Where is it sitting while it's fermenting?
Hello my dear ❤️ do you use fresh milk that has been pasturized?
No we use unpasteurized raw milk from our cows here on the farm.
When taking out of the freezer with a bit of milk, do we let it thaw first before putting it in milk?
Yes you do.
This clear and helpful but you don’t need to shout above music - just stop playing it!
When I strain my kefir it's very thick and I don't see any grains but the soup does seem to make more kefir . How do I get it to make more babies? I thought it would need more food so I gave it some whipping cream and now it doesn't seem to have separate anything but it did make it very thick and Rich but I can't find any grains still and I've been working on it for a week or two now.
The more you strain and feed it the more grains it should make. Not sure what’s happening if you don’t have any grains at all.