Kefir w/ Super Thick Bubbly top, won't even pour out! Sweet Kefir - Raw Milk

[@CarmiGrayce]

So.... I have watched about 5 of your videos in the last few days to get a general consensus of what you recommend. I started the regular methods a few weeks ago when I got my grains. It turned okay ish. Just whatever to heal my gut. Last night I set my grains in smaller amount of milk. Put in fridge. Went to bed. Went to work. Got home and set it out while I did my evening stuff. And low and behold it fermented. Strained and freaking chugged it 😂😂tasted so much better. Round 1 of new method and I am convinced.... 😊

[@thekefircode7399]

Awesome! 👌🍶🥛.. of course we knew you would have those results.. biggest thing with this is dont get lazy and leave the grains sitting in whey for extended periods of time. That will damage the yeast. Enjoy, happy kefirin' 👍

[@CarmiGrayce]

@@thekefircode7399 thank you for the pointers 😊

[@annemaillette4514]

I have been following your ratio and I am so very pleased with my kefir. Making 1 quart a day and love that I now have a routine to make it that's super easy. Thank you, thank you! Not sure why no one else isn't making these same recommendations...

[@thekefircode7399]

Good to hear! 🍶🥛🥛

[@karenreaves3650]

Wow, I just found a ranch nearby which delivers raw dairy, I am looking forward to making cultured kefir butter and cheese.

[@thekefircode7399]

Awesome! It's good to drink too. So they deliver like the milk man?

[@kimyashar-bish8865]

me again, I need to do a 24 hour cycle with straining in the evening due to my work routine. How can I fit your method into this, I cannot work out the timings! Sorry to ask 😀

[@thekefircode7399]

Hey sorry for delay. I explained exactly how to do it. Well just strain it at the time you want, whether dont or not. & start your cyle.. Then the next day you'll be in sync. 👌

[@katalencsi]

Hi, could I grow my little kefir grains fast by putting milk in 3:1 or 2:1 ratio until the milk and whey separate, then draining and doing this again and again, leaving the kefir outside? It should grow then pretty quickly, shouldn't it? I got 2 batch of grains, 2 times 10 g. One of the grains came in milk, these seem to work good, the other batch came just in a plastic bag. They seem to work, but not quite as good.

[@thekefircode7399]

Yes you should leave out on counter till you get good growth. I would keep a higher milk ratio in the begining.. warmer temperatures will increase your cycle & growth rate. Just try to avoid leaving them in whey very long. I've found its can be damaging to the yeasts to get whey all the time.

[@katalencsi]

Thank you, will try! @@thekefircode7399

[@ladybug2011]

Hi! One of your subscribers here from the Philippines. 😊 It’s hard to find raw milk in my area, can I still use pasteurized milk lactose-free?

[@thekefircode7399]

Great! Hi, kefir eats lactose. So it has to be regular pasturized.. yes pasturized will work in place, just makes it easier to ferment since there are no competing bacteria

[@ladybug2011]

@@thekefircode7399 oh okay. Salamat (thank you)! 😃

[@celticqueen1970]

Omgorgeous ppl say so many different things!! I’m just starting out n so excited! Bought all the stuff n another KZbin channel she recommended these Amazon sellers the first one?? Img nightmare! I’m in Az n ups lost them in a warehouse had a new driver just decide he wasn’t going to deliver etc. so now I have awesome grains n I’ve revived them but everything u watch says the fridge stops the fermentation process!! U r saying different n I absolutely love the way yours is coming out!! I had raw milk the first time n nope! 👎 n the guy that sent the good ones does not recommend them!! Sooo confused! 🤔 it is not cool to get sooo many different answers!!! My grains keep rising to the top! Help

[@SunnyDeeTee]

I wonder why some people get very thick kefir by only using a little bit of grains and some people have to use a lot. I guess you've gotta do what you've gotta do lol. Great videos!

[@thekefircode7399]

It doesn't turn out like this with a little grains, and it doesn't even taste the same or have the smoothness. What looks thick for most ppl is gritty, grainy, cheese chunks. If they blend it at all.. it's a dead givaway its likely not smooth like store bought Mine is just as smooth, consistent, as kefir from the store; the instant the grains are removed even when its overfermented. I could use less grains but it just wouldn't be as good. Also people don't believe you can have finished kefir in 4 hours. Some think it has to be 24 hrs or 48 hrs to make kefir or it isn't fermented properly.. It's not all about time..and it's not a weaker kefir i make in 4 hr, its actually a much stronger probiotic with higher nutrient content and increased safety, specially helpful with Raw Milk variations. My temps and schedual changes a lot so with high grains and the fridge I can control the process and only need to be home for 4 hours.

[@SunnyDeeTee]

@@thekefircode7399 Ok thats very helpful. Thank you!

[@thekefircode7399]

How many are you making for? Its just me so I don't need more than 24 oz a day. Its very filling and sustaining, I eat less on kefir. And it's not just the fat or milk that does it.. its the high nutrition and specifically i think the amino acids and peptides created in the kefir milk by the kefir.. I will be doing a vid more on that in the future.

[@SunnyDeeTee]

@@thekefircode7399 I need about 1 cup to a cup and a half per day.

[@simonacousino82]

what is the temperature in the fridge? ( approximately)

[@jhaslopez]

Do you sell your grains online? I have 2/3 cups of grains and this is the method I use, but for some reason they aren't doubling in quantity once a week, it's taking them longer to grow. I use raw milk as well, but store bought raw milk, I like the consistency I am getting and the taste. I am just a bit concerned they aren't growing as quickly as people say they are supposed to grow to ensure they are thriving. How fast do your grains double in size?

[@thekefircode7399]

Hi, sorry missed your comment. Grains may grow a little slower in raw milk because there is competing bacteria. I wouldn't focus on growth a lot, just health of the grains. Putting them in the fridge slows down their growth cycle, its the main reason i do it, so there is that. This is not like everyone else making kefir, so your in another realm of kefir'ing If you want to grow them more. You need a warmer spot during ferment. Just have to keep them fed and adjust time. Or leave out longer and change milk more, every milk ferment is a meal. Once it gets a whey pocket the food is exhausted. The longer they go with whey developing whey that also slows down growth. Good luck

[@auberginity9188]

That looks so great! Where did you get kefir grains?

[@thekefircode7399]

Hi, Thanks! The biggest factor imo is using a high grain to milk ratio.. short ferment times. But, I got the grains from q_ality cultures on ebay. The Listing is shown at the beginning of my first video. I recommend buying from someone close by you, so you get it in a day or 2 max. Summer heat can be bad too. I also have excess if you want these specific grains grown in raw milk. I have some dried and fresh grains that I need to pass on. I can list it on ebay and send you much more than normal sellers if ur interested.

[@auberginity9188]

@@thekefircode7399 Thanks! I am looking forward to starting my own cultures too.

[@Sbannmarie]

Your channel is excellent. thank you! New subbie here.

[@Wandar0115]

I'm trying to find one of your videos that'll talk through the process. KEFIR + MILK 3:1 @ room temp for 4 hrs then refrigerate for 2 days while agitating?? Is that right?

[@thekefircode7399]

Hi, thanks for watching.. see my latest video 321 kefir - kzbin.info/www/bejne/aX7Hpaewbsihl5Y It's a 24 hour cycle. Approximately 3:1, approximately 4 hours depending on room temperature.. Refrigerate the rest of the 24 hrs. (Or vice versa) Then strain

[@cindys.w.8566]

I use 1 TB to a pint sits over night and I still have thick yogurt like kefir. In time you will starve those grains if you keep doing as you are doing it. Unless you like to mess with the kefir every hr hrs. Why not just make 1 gallon with that amount of grains every month? Dehydrate/air dry the grains and share with others or eat them they are very good for the body.

[@thekefircode7399]

It's more of a difference than that. My kefir is only out a few hours. There is a lot more to it that you wouldnt understand. Plus I'm using fresh Raw Milk straight from a cow that i pick up at the farm while its still warm. I take it, you're not using raw milk. There is a big difference. Making a gallon a month? I like kefir 1 day after its completed the kefir changes over time in second ferment. It's not the same. More grians changes many factors of the kefir. This is proven in a scientific setting, by the likes of Harvard. Grains starve when it overferments, regardless. Drying the grains is the ultimate starvation and horrible idea. 4 times more grains pack 4 times the punch, more probiotics and nutrients are created. Yes you have to change the milk before it seperates. I never, ever got anywhere a similar result doing it the basic way that youre talking about. Youre method is the most basic method out there. I never good results. If you like it, go ahead and continue to do whatever you want.. But it doesn't sound like you ever tried my method, so... Also my grains grow very fast, so fast people don't even believe it's true. Last time it was a Karen trying to tell me im lying & i didn't grow that many grains in such a short time.