I seem to have overcome all digestive issues with kefir and am now curing a leg ulcer with the same applied topically.....taste is not a major issue for me...it is a miraculous thing....a treasure.
Also I've studied cancer in my medical training. It falls under the family of immunity diseases. I've assisted people with leukemia, etc and they've recovered after changing their lifestyles and including prebiotic and probiotics etc within their diet. This includes kefir and kombucha. Its not a guarantee for a miracle cure, but really supports the immunity of the body.
It also depends, I think, on whether your jar is _sealed_ or simply cover with something air-permeable. Certain microbes are anaerobic... Others flourish with access to air.
So basically... Don't ferment your kefir for more than 24 hours. Or you'll have an overwhelmingly acidic and buttery tasting glass of kefir with almost no lactobacillus Kefir bacteria left due to them dying of starvation. (Lack of nutrients for the sweet Kefir tasting bacteria) The milk is the meal ration for the kefir grains. Lots of kefir grains and not enough milk should only be left for about 8 hrs. And if you only have a small amount of kefir grains with plenty of milk, let it ferment for no more than 24 hours. Letting it ferment without refrigeration for too long will just kill the kefir bacteria off by starving them which let's the other bacteria and yeasts coup the fermenting milk. If this happens, all you have is a thick and sour tasting milky yogurt that's tastes extremely acidic and fatty. (Sour milk)
@@Holy.Moly.Coley. have you found an answer yet? Thanks! Off the top of my head if there is any new milk involved in the fermentation it should be alright to ferment for a bit more.
I've been making it with the same starter for over 3 years. I'd really like to have different flavors of kefir and I hope more work will be done in this area.
@@jpeood32 You just add apple peels, orange, or lemon to the kefir on the second day after the grains were removed. That's it, You can remove the peels or leave them in when you refrigerate it. The longer you leave it, the more it will flavor it. But this type of flavour is not the same as what they propose in this fascinating clip.
Amazing VIDEO!!! I don't believe anyone wants "mystery" grains. We need "legit" grains where we KNOW the source of origin damn it. Otherwise kefir could have come from anywhere.....
I seem to have overcome all digestive issues with kefir and am now curing a leg ulcer with the same applied topically.....taste is not a major issue for me...it is a miraculous thing....a treasure.
Also I've studied cancer in my medical training. It falls under the family of immunity diseases.
I've assisted people with leukemia, etc and they've recovered after changing their lifestyles and including prebiotic and probiotics etc within their diet. This includes kefir and kombucha.
Its not a guarantee for a miracle cure, but really supports the immunity of the body.
It also depends, I think, on whether your jar is _sealed_ or simply cover with something air-permeable. Certain microbes are anaerobic... Others flourish with access to air.
So basically... Don't ferment your kefir for more than 24 hours. Or you'll have an overwhelmingly acidic and buttery tasting glass of kefir with almost no lactobacillus Kefir bacteria left due to them dying of starvation. (Lack of nutrients for the sweet Kefir tasting bacteria) The milk is the meal ration for the kefir grains. Lots of kefir grains and not enough milk should only be left for about 8 hrs. And if you only have a small amount of kefir grains with plenty of milk, let it ferment for no more than 24 hours. Letting it ferment without refrigeration for too long will just kill the kefir bacteria off by starving them which let's the other bacteria and yeasts coup the fermenting milk. If this happens, all you have is a thick and sour tasting milky yogurt that's tastes extremely acidic and fatty. (Sour milk)
Thanks for your information👍
@@Holy.Moly.Coley. have you found an answer yet? Thanks!
Off the top of my head if there is any new milk involved in the fermentation it should be alright to ferment for a bit more.
you can just add inulin powder and the "problem" is solved.
I've been making it with the same starter for over 3 years. I'd really like to have different flavors of kefir and I hope more work will be done in this area.
Daci Sky don't you flavour your second ferment?
@@JohnM... how do you flavor a second ferment for milk kefir?
@@jpeood32 You just add apple peels, orange, or lemon to the kefir on the second day after the grains were removed. That's it, You can remove the peels or leave them in when you refrigerate it. The longer you leave it, the more it will flavor it. But this type of flavour is not the same as what they propose in this fascinating clip.
Love all your informative video
Amazing VIDEO!!! I don't believe anyone wants "mystery" grains. We need "legit" grains where we KNOW the source of origin damn it. Otherwise kefir could have come from anywhere.....