Kefir Schedule Thrown off? Can't Babysit the Grains? Stop - Start. Raw Milk Kefir, DIY Dairy

[@SunnyDeeTee]

Interesting. Thank you for showing how you get thick kefir from raw milk. I will try this tomorrow! I usually use a tablespoon of grains for the amount of milk youre using in one jar. I leave out 24 hours then refrigerate over night. It is never very thick. I will try this with the extra grains I have saved. Thanks again. I will also share this video with the Kefir facebook group I am in.

[@thekefircode7399]

Cool! Happy to help, comment any questions you have. I have many more videos talking about the 3:1 method, and I try to add new kefir secrets with each video. Kefir will always fluctuate and just getting a handle on the process is key. Using refrigeration to slow the kefir ferment so it stops at the point of perfection. 3:1 ratio it will only take 3-4 hrs room temp if you put back in fridge after for a while... pull it early, it will only be slightly thick and continue to finish in fridge Or like 4-5 hrs to a finished kefir, first sign of whey pocket.. depending on the temps. This is another short video that quickly breaks it down. kzbin.info/www/bejne/on7EiJmqo7uHgdk

[@SunnyDeeTee]

@@thekefircode7399 Awesome thank you!

[@SunnyDeeTee]

@@thekefircode7399 So you're saying to leave out 3-4 hours then put in fridge for how long before straining out the grsins?

[@crackalackacheezles8803]

@@SunnyDeeTee i do just 2 hours and it works great for me! - 4 hours at room temp then 2 hours in fridge 👌

[@thekefircode7399]

@@SunnyDeeTee It all depends on your fermentation temperature and the schedule you want to be on.. but I leave it in fridge about 20 hours total typically.. but it doesn't have to be, it could be zero and I can do up to 3 perfect kefir batches in just one day when I'm home if I want.. its all about making it fit your schedule. It takes about an hour in the fridge to really slow down the fermentation first so you need to consider that and all the timing works together synergistically. It continues to ferment in the fridge, just slower which is very helpful to control the grains and catch the sweet spot. You can check as often as you wish whe. Tracking your timing. The high ratio speeds it up enough you can ferment in just 4-5 days under refidgeration only. Finishing in the fridge extends the window of perfection.. otherwise its too easy to miss the perfect point because kefir fluctuates always as the grains grow. So try it and when you check it, if its under leave out a little longer next time, if its over fermented pull it sooner next time. In a short amount of time you'll figure out your timing and results. Every video I do add more tips on how and why. This video was mainly about if your schedual is really messed up. If you tell me the temprature where you ferment and how long you want to stall it, i can tell you exactly where to start for timing.

[@billiesheads212]

Why not use a quart jar with all of the grains instead of dividing them in half in pint jars?

[@thekefircode7399]

You can, one reason i ised smaller is that its easier the remove the whey when its overfermented. A wide mouth quart may be good enough i didn't have one at the time. The larger the container the harder it will be to reduce the whey. The grains need to be washed through all the milk during ferment so I only use as much as needed per day.