Prefered Method to Deal with Kefir Over Fermentation

[@gracecotton9819]

A very informative video, and thank you for not using any background noise pollution. It was a treat to listen to just a voice.

[@thekefircode7399]

Well, Thank You very much Grace! 👍👍

[@cswann8]

Per Donna Schewnk, you can put the whey into another jar and add a little of your prebiotic fiber and after a day or so it'll return to a creamy state.

[@thekefircode7399]

I don't eat fiber or get into homemaking stuff. See the Fiber Menance book. You could put the "prebiotic" fiber in water & it will do the same it's basically metamucil 🤷‍♂️ Milk doesnt have fiber and probiotics are fine, no need for prebiotic imo.

[@IaneHowe]

I used the spatula technique you showed and it works great thanks. First i used a small spatula big mistake then I used a big one and voilà!

[@debbrabeckman1666]

Im new to kefir I really like your videos is there a video from the start. Do you start your kefir in the fridge then the counter? and for how long?

[@thekefircode7399]

Hi! Thanks, sorry for the delay I was at the farm picking up milk 🍶🥛

[@pablodumas9446]

Your experience or thoughts on over-fermentation being harmful to the grains? I love over-fermentation (mainly for the probiotics but the taste is amazing as well) and so far so good for my grains! It's only been less than 2 weeks though since I've been over-fermenting (usually leave them 48-72 hours before straining). Also, I'm trying a continuous ferment method (milk in, allow separation, gently shake, milk in, repeat). My number 1 goal is that the grains multiply and stay safe, so your expertise / sharing your thoughts on the above would be much appreciated!!!

[@thekefircode7399]

It is harmful, the constant high acidity harms certain components of the grains like the yeast.. It's like starving in a desert. I've been meaning to do a video on this for the last 6-8 months.. if you want to overferment a lot, it should be done on the second ferment. If your using higher grain ratio the second ferment wont take long.

[@thekefircode7399]

Keep an eye on your yeast, by smell or taste.. I think you'll eventually notice yeast smell reducing. Let me know. 🥛🍶

[@pablodumas9446]

​ @thekefircode7399 On point with your speedy reply! My pH was 3.1, which is not great for our yeast friends! I'm taking your advice and proceeding with 2nd ferment only to help preserve the grains diversity and strength. To your yeast smell-taste comment: I've used a loose lid, which favors yeast (especially as they run out of food and look to oxygen for energy), so I haven't noticed a lack of yeast smell-taste, but on some of the closed ferments I definitely have! Thank you for explaining why, and also a larger thank you as probiotic foods, of which kefir tops the list in many experts' minds, are reversing chronic, debilitating, autoimmune disorders (among other illnesses), and you are the master when it comes to kefir! You've made a difference in my life. Keep up your awesome work and expertise!!!

[@Modi-Drink-Moot]

I'm been doing same just in 24 hours seems very hungry eating up all the milk and leaving the whey liquid

[@mikebreler9724]

I had a very over-fermented batch (48 hrs). The fat was floating on top with 2/3's of the jar liquid. I strained it and didn't smell very good. If I choose not to drink it, would the curds still be safe to use for a new batch or once it gets close to rotting should I not use the curds? Thanks

[@richardcollins9060]

Got some live grains in the mail and they came frozen. I let them thaw and put them in some ultra pasteurized whole milk (2 cups) for a few hours. I then stirred them by hand with a spoon . a little later I had the crackpot idea of dispersing the microbes in the milk medium by using a hand held blender. After 36 hours at 78F my grains were very small but had quintupled in volume. I did this process again and got the same volume increase. After a third turn of my brew sitting on the counter overnight I got a complete separation. Should I start over with new grains or can I keep going with the more solid portion? Not sure at this point if I have cheese or kefir grains. Hope that makes sense 🙃..........I think that your presentations are straightforward and excellent.

[@thekefircode7399]

Holy cow 😂😂.. well not sure but sounds like you're seeing cheese forming, because they wouldn't grow that fast. You could put milk in the solid portion. Shake it up and try to see if there are any grains left to strain out. Otherwise it would be a bit of arduous process to grow them from the curd enough to strain out grains. Hope that makes sense. You could continue with this yogurt like process till grains grow from the micron size, but it would be faster to order new grains.

[@Yuss.95]

Do you think fermenting kefir in the fridge makes it better/tastier?

[@thekefircode7399]

I do.. it helps prevent over fermentation & gives it more carbonation which I really like. The grains just need to warm up regularly to maintain yeast balance.

[@Yuss.95]

@@thekefircode7399 thank you for replying. Speaking of yeast is kefir good for Candida over growth?

[@thekefircode7399]

Yes, its not the same type of yeast. It's a beneficial probiotic competitor.

[@Wall-bw4dl]

@@thekefircode7399 so just keeping it in the frigde is not the best idea? Can you say how long it should be outside the frigde daily to keep the balance?

[@MuhammadLaher]

So the runny watery stuff is the whey? And this causes bad taste?

[@thekefircode7399]

Yeah, more sour & bitter. you want to avoid letting it go that far. But it happens in life if your out or busy. To finish at the perfect ferment right before whey forms is a certain amount of time; that varies on the 3 factors of the kefir equation- temprature, grain ratio, & time.. Refrigerator helps you slow down the ferment & catch it in time before the whey seperates.

[@MuhammadLaher]

@@thekefircode7399 thanks for explaining. I’ve been trying to ferment kefir for a few months now but it’s really undrinkable, I guess I’m doing multiple things wrong.

[@thekefircode7399]

Watch some my recent videos they're pretty short. & It's much easier once you understand the formula; The kefir code.. is the formula i just described really. Its something that isnt taught out in the general public that i ever saw. It's a reason so many struggle to get good kefir. "There are 100 ways to get to the same outcome and 1,000 ways to mess it up."

[@MuhammadLaher]

@@thekefircode7399 okay sure, I’ll check out your videos and then come back if I have further questions. Thanks a lot!

[@TikTokiesyt]

@@thekefircode7399 how many hours kefir need to ferment how many hours we leave kefir then consume 10 to 12 hours enough to make kefir plz solve my problem

[@terrencechaplin7813]

I just today(8/29) this morning) put my grains into the milk for 1hr and 1/2 on the counter started to get separating so shook it and out it in the fridge . This REALLY WORKS! One question I have is regarding the jar I use for the grains when I am not fermenting? It catches up to you so need to stop for a bit. How do you maintain this jar? What I mean is I always s just drop them in and since they grow some, I have been adding milk to cover them. Do you ever need to change out the milk in the jar!

[@thekefircode7399]

Great to hear.. yeah if the storage kefir milk goes to when you need to change. I typically would change the storage milk every 3 or 4 days. It will be a good befor at that time. Just make sure to rotate stored grains to a warming cycle every week or so to keep them active.

[@terrencechaplin7813]

Thanks! They must get pretty hungry when that small amount gets used up with this ration! Wish I could show you my grains they are huge cannot find a share button for you channel?! Thanks!

[@isinyusuf3637]

Can you please tell me what do you do and your grains are huge? And my grains are very small I don’t know why 😢 please help me

[@thekefircode7399]

Antibacterials kill kefir, you need to mention what your doing because you have the issues. Something is very wrong with your process or grains or milk. The grains should grow very very easily. Just see my start new grains, growth in 30 days video. That's all there is to it, not hard at all. kzbin.info/www/bejne/b4O4ZKRojctnn9E Asking random people & not giving info about what your doing isnt going to help much.

[@Sheenasalesthriftytreasures]

I'm giving you another watch because I think your channel is awesome are there any good places you recommend me to buy my grains? Thank you again I'm working on healing my gut so I think this would be very helpful thank you again

[@thekefircode7399]

I used Ebay twice now. Just find a reputable seller with good reviews. Amazon even esty offers them as well. I got some referred to as plump grains on Ebay, real nice..

[@Sheenasalesthriftytreasures]

@@thekefircode7399 thank you 😊

[@Babyblues4u]

The Family Cow out of PA.

[@Yahuah-Aluah-Sharath-Danyal]

Yes buddy! Thats good Kefir.. New sub. Most definitely going to watch your other videos also

[@thekefircode7399]

Thanks! I'm mainly about things I never found the answer for or solutions to on the internet. One is Climate can make a huge difference in your kefir timing because of the temprature differences. I like the high ratio and colder fermentation because it creates a more ropey texture from the slime of the kefiran.. Different strains in the kefir react to temperatures differently. Also i use the refrigerator because it stabilizes the timing more as my house temperatures fluctuate a lot. So my timing would vary wildly with the seasons So in manipulating the method, the art, of making kefir you can produce some different results. I try to not let my kefir go to separation, but when it does...

[@Yahuah-Aluah-Sharath-Danyal]

@@thekefircode7399 i feel you 100%

[@thekefircode7399]

Most the time my problem is too many grains and it's growing out of control. The cooler slows down the growth to a more manageable level. Also I use raw milk straight from the cow. High grain ratios are the key to keeping control over the raw milks natural bacterias.

[@Yahuah-Aluah-Sharath-Danyal]

@@thekefircode7399 yah. Im hip to grain ratio and the cool process.. I also use raw milk. Im lucky to have a uncle that has his own cows as he lives in the country part of Georgia... I stay in the city, ATLANTA Ga.. I get all the milk i use to make my kefir from my uncle.. the problem i have is my 3 blue pitbulls 🤣 they actually get very mad if I don't share my kefir with them 🤣 they love the stuff.. I had to stop giving them my left over kefir grains to eat. The grains are getting hard to get in America and don't get me started on the raw milk 🤣 America treat it like its cocaine or something lol

[@Yahuah-Aluah-Sharath-Danyal]

@@thekefircode7399 i love the benefits of over 60 strains of probiotics and billions of ufc... just great health benefits from homemade kefir... I also been researching monolaurin and how its very powerful Antibacterial, antifungal and antiviral and doest kill good bacteria and yeast.. do I was thinking of making some kefir and than add organic cold pressed unrefined coconut oil to it and see how it taste... as I understand monolaurin is naturally found in raw cow milk, human milk, Coconut oil... but I'm not sure on the exact amount though. I've never made kefir with milk from the store or coconut milk.. ive only always made it from raw cow milk.. what are your thoughts on adding Coconut oil to kefir once its ready to drink? Just for that extra monolaurin kick..

[@terrencechaplin7813]

I actually this morning used that milk for this new batch. I needed to get the grains into the jar but was too lazy to get the strainer so I took my canning funnel and duped it into my jar I use when not fermenting, poured out the good kefir into my drinking jar the resumed the grains back in but just dumped that milk from the forage jar in with it ? When I did that my jar was then at one to one with grains and the milk from the storage jar so added fresh I’ll on top?? Tho my kefir will be ok since 2/3 of the milk was from the idleness of the grains from the fridge??

[@thekefircode7399]

Sounds like it should be fine

[@Hawaiiansurfa]

I’ve been fermenting 24 hours of raw goat milk on counter and 24-48 in fridge until I’m ready to strain it. I’ve been stirring the whey and kefir together prior to straining. Is this the wrong way to do it? Is the whey already bad? I just always thought if I stir it again then the whey and kefir goes back together. Just wondering if this is the right way and if they’re still okay to drink. Thanks!!

[@thekefircode7399]

It's fine to drink but it's not the ideal kefir for me and others but I do it sometimes. When you get store bought it's never seperated & has to be shaken. If you like it, it's fine. I find it better to get it before seperation, but it doesnt always happen. The flavor and sourness changes a lot through the stages. Whey is more sour and different taste. I would probably strain it from the grains sooner, so grains arent sitting in whey for days.

[@rondunn4336]

I understand whey is excellent nutritional value, why toss it away?

[@thekefircode7399]

Hi thanks for watching. Its usually bitter & unenjoyable. I just don't have any use for it myself. I have many other sources of protein & If i eat / drink much more kefir or whey, my appetite for more hearty foods is reduced. Also note that the bateria in kefir produce their own set of amino acids and proteins as they work the milk in fermentation.

[@brucel.2919]

how about store bought kefir and milk ? doable?

[@thekefircode7399]

Hi, it's possible but you will have more of a yogurt. Typically people don't do this to make real kefir, the bacteria production just isn't there or slow compared to live grains. You'll have to experment, or make yogurt..

[@brucel.2919]

@@thekefircode7399 thanks I'll give it a try .

[@thekefircode7399]

I would use a high ratio of store bought to your milk. I would start with half kefir and half milk, it will need to be stirred and left out longer & warmer since the kefir will proliferate slowly.

[@brucel.2919]

@@thekefircode7399 thank you. would it give me all the strains of good bacteria as the grain made one? tnx again.

[@Belwell1025]

What do you do with your extra whey?

[@thekefircode7399]

Try not to get it.. its only when I forget or something that I overferment it and get whey. When i do i toss whats not needed in the kefir. I keep some in toss the rest. That just me. .

[@skwish6401]

You can collect it and can be used within 6-7 days in bread baking. Even you can drink. It’s nutritious.

[@thekefircode7399]

See the previous video on this subject for more detailed information - kzbin.info/www/bejne/iWnVaah4oNWbn80

[@HouseDeVineDJs]

like popping a pimple

[@alannieg]

This is rubbish the whole reason is to see how he extracts the grains! He skips that part!!!

[@thekefircode7399]

Is it? Because that's not the point of this video, I've made many showing that. The point, you may have missed, was removing some of the whey before hand. The video I made right before this one, on the same subject, I showed seperating the grains - "really thick kefir" kzbin.info/www/bejne/iWnVaah4oNWbn80 and the 2 others made before that; on this same subject.. I'd recommend this one- "How to make extra thick kefir" kzbin.info/www/bejne/aJyyqIB6m7NmiLc "Making kefir yogurt" kzbin.info/www/bejne/pWqVkId-rKyZgbs So....

[@alannieg]

​@@thekefircode7399 So...what? You've maybe recommended other videos but I'll be learning from elsewhere as the attitude in your reply is quite clear! Even if I was wrong about the point of the video there's no need to be so rude!

[@thekefircode7399]

@Alana Giles you came with the attitude Miss Rubbish.. my reply wasn't even rude if actually read it. Bye! Your loss. May you have many years of listening to all the bs out there. 🤣

[@Yahuah-Aluah-Sharath-Danyal]

@@alannieg kzbin.info/www/bejne/rp29o5-jbtmmqNk How to separate the grains made very easy and how to reuse the grains to make more kefir.

[@thekefircode7399]

There is actually no right way dude. Kefiring is an ART