Kefir Growth in 30 days👀 Starting New Grains, Raw Milk

[@jeremyr7147]

Re-uploaded with Audio repaired. Thanks for watching! Best to have your new grains above 65 degrees for growth

[@thekefircode7399]

Re-uploaded with Audio repaired. Thanks for watching. Good luck with your grains. Love them and understand the power & history

[@b.s.2194]

Wow! So many grains! After getting home from work I take out of the fridge and strain from the previous nights batch. Then I add fresh milk to the jar & set it out by the wood stove for a couple of hours, then stick it in the fridge before bed. Next day, repeat the process. I only have 2 tbsps. of grains, so its not making very much with the 3:1 ratio. But I did drink what I made last night & it was much better than previous nights. To grow more grains, should I leave it out until it separates/ferments? Replace with fresh milk & still keep it out of the fridge to keep repeating the fermentation? Thanks for your patience & time. Your videos are great. The only kefir videos I watch.

[@thekefircode7399]

Yes your thinking is right on. Leave it out till you grow more grains, then you can start doing the process more. I describe this in my video on starting new grains, growth in 30 days. kzbin.info/www/bejne/b4O4ZKRojctnn9E

[@mastercontrol200]

Using raw milk from Raw Farm here in California really spiked my milk kefir grains activity and growth. I'm now adding 2 cups regular pasteurized whole milk and one cup raw milk to my milk kefir grains to keep the costs down. I use your original method of 3:1 milk kefir grains to milk with astounding results. After a few hours I move my Mason jars to the fridge. The results are perfect milk kefir. Thank you for your videos!

[@thekefircode7399]

Cool sounds good.. going 50/50 was just by circumstance & because it can be done.. speeds things up even more. I needed it done faster when it was still winter here.

[@gracecotton9819]

@mastercontrol200 I didn't realise you could mix whole milk with raw milk. Have you noticed much difference when you keep to the same milk rather than mixing them?

[@EnergyFlows2u]

I'm getting my grains today. So if I've heard you right I should put in 16oz of milk and leave on the side for nearly 2 weeks to let them grow? How many times do I change the milk in the 2 weeks, apologies if this has already been asked

[@thekefircode7399]

Every day change milk, after 24 hrs or less.. eventually is will start to seperate in less than a day as the grains grow. Then depending how much kefir you need, start to refrigerate it to slow down the ferment, it's better to finish off the end of the fem in the fridge.

[@EnergyFlows2u]

@@thekefircode7399 thank you!

[@onesnapandgone1720]

Can i drink the fermented kefir on day 1 of fermenting?

[@thekefircode7399]

Not really, unless your using raw milk...pasturized doesn't ferment on it's own, like raw milk does. The kefir needs to build up some power to be able to colonize the milk and make a kefir milk. With pasturized, for first 3 days make sure you change the milk every day or less than a day, so the milk wont spoil before the kefir is strong enough to take over the milk.

[@stefffy1000]

So when the milk ferments too quick you put in the fridge… when do you stop the 16oz of milk? When the grains start to populate?

[@thekefircode7399]

Yes. Kind of depends how much kefir you want to make per day. Only increase milk amount when the 16 oz is turning to whey too fast, if you need more per day. I'm currently getting a quart of kefir per day following the regime I talked about starting from 16.. As you get going, see videos about the 3 main factors of your ferments. When grains grow you'll have refrigeration to slow the ferment & then eventually you'll need more milk or have to remove some grains.

[@thekefircode7399]

Oh shoot, reading your op. It sounds like you got dried grains.. that's not great, takes a real long time before they grow, if ever.. good luck. Live grains are best hands down

[@kartikyadav2363]

Where you have been sir? U we’re national there for so long …

[@thekefircode7399]

Hi, things in life happen. It takes a little inspiration to make videos. I got back into the kefir history & also the people that the grains came from.. This is what drives me to do videos today. I've always been here for comments, we can talk anytime.. 🍶🥛👋

[@kartikyadav2363]

@@thekefircode7399 good sir, I have started kefir making… from India …. Loved your videos a lot and learned very much …from where are you ? Usa

[@thekefircode7399]

Awesome, great to hear & nice to meet you.. I am in USA, 2 hours 🚗 from Chicago. It is nice country side out here, calm rural area. I watch HT & other indian news channels daily for updates from the other side of the world. India reporting is fair & with common sense about 🇷🇺 🇷🇺

[@Jehwvsbgeud]

Please help me, im confused with your video. Please provide clearer instructions. Much love from the philippines ❤

[@warcholfamily5]

Are you drinking the kefir from the first few weeks? I'm making raw milk kefir for the first time. I got my grains shipped to me (they were from a farm in GA and grown in raw milk), and I followed the instructions from the farm, putting the 2 tsp worth into 16 oz of cold raw milk. I've changed the milk every 24 hours for 3 consecutive days. I've not seen any whey separation but today, at the 24 hour mark, it was all very thick! It was hard to strain. It looks *maybe* drinkable, and my grains seem to have grown a lot already just in three days. My house is always about 74 degrees so maybe that's why? The thing is, because it's raw milk, I wasn't sure if it would be safe with such a low concentration of grains.

[@thekefircode7399]

Yes, it's fine to drink. You could ferment the milk by itself & it should be ok.

[@warcholfamily5]

Thank you! You’re right and I didn’t think of that, if clabbered milk is a thing, the kefir should be good, too. Now to convince the teens that they should drink it. 😂

[@surferscollective613]

@@warcholfamily5 I mix it in with regular no sugar yoghurt and they eat it all up.

[@madmanis12345]

I read somewhere that when you first receive your live grains you shouldn't put it in raw milk initially because the bacteria in the raw milk will compete with the kefir grains. Is this true or should I make the first few batches with pasteurized milk first? I only have 1-2 tbsp of grains.

[@thekefircode7399]

Anytime you make kefir in raw milk - it is competing, everyday. That's the primary point of a high grain ratio. I start right in raw milk but if your worried you can start in pasturized & then switch to raw. See my "start new grains video, growth in 30 days"... that was straight to raw milk, honestly I see no problem with it at all.

[@madmanis12345]

@@thekefircode7399 That makes sense, thank you. I've watched a decent amount of your content and am sold on the high grain to milk ratio. I am in a similar situation as you I have to drive once a week 40min round trip to pick up my raw milk so I want to be as efficient as possible while starting up my grains.

[@valuetainer3437]

@@madmanis12345 just put less raw milk, it's the whole premise of the method

[@barbaraferron7994]

I just got grains yesterday and it started to clabber within hours but I did leave it overnight. Q: How can I tell if its ready before it goes too far? Q:16 oz is more than I can drink in two days, so do I have to make more on the counter yet or can I start keeping the next ferment in the fridge right away?

[@thekefircode7399]

Raw milk or store milk?

[@thekefircode7399]

You should go 3 days with 12 oz to make sure, before starting to refridgerate.

[@LukewarmGoddess]

Where do you buy your grains from? Any recommendations?

[@thekefircode7399]

I get them on ebay. Search sellers & reviews. You can also get on esty or even amazon. Just make sure live grains with good reviews.