Tips for making kefir without whey [in heat] w/ live grains

[@thekefircode7399]

Remember; w/ Kefir - Judge the Future by the Past ! 🥛🍶 🎉

[@lisaholzman3869]

Finally someone making sence with more kefir grains !

[@thekefircode7399]

Hi Lisa, thanks for noticing! Hope my videos help you do you & make good kefir all the while.. after watching a few you'll start to get the idea of all I got going on, & the myths busted. At the end of each video I include a short segment on the history of kefir, its people, & supporting documentation for my methods. Let me know how things go. Good day!

[@belinajewel]

Thank you so much for all these helpful and informative videos, it al makes more sense now and my grains are finally growing.

[@thekefircode7399]

Wonderful to hear. 🥛🥛🍶

[@shaulr11]

Thanks for sharing such a great info about making great kefir. Could someone help me. I'm not clear about the 321 ratio. Lets say for 1 gallon of milk, how many grams of grains? Would 300 grams ok? I appreciate the advice.

[@thekefircode7399]

You can, you just have to figure out the timing in accordance with the ratio & temprature you have. The past predicts the future. 🍶🥛🥂

[@lauracragun]

So I have been trying to experiment, and use your tip of using your past experiences to help you in the future. But I just can’t figure out what’s going on! I feel like my kefir grains are just way too powerful or bad (or something!) My kefir would turn really quick last week and separate, so…on this last round, I left it out just for an hour, saw just a few tiny whey bubbles and then put it in the fridge and a few hours later, completely separate! What do you suggest? I miss creamy, thick kefir!

[@thekefircode7399]

Well it spiked to 102 here in Chicago, even my fridge isnt maintaining same cold temperature cause I turn down the ac when I leave, so I have to pull the grains sooner because of temprature. Today it finished by being in the fridge for 24 hours, since I'm using 50% grain ratio.. which is much higher than needed in hot temps. A 1/3 ratio is best overall. Tomorrow temps drop 20 degrees so I'll be back to what I'm used to & be able to leave it out again. 1, you could have strained it right when you saw whey pockets then in a half hour of second ferment it would be done. Since you found it seperated with another hour. Now you know. The frige doesnt cool it that fast takes hours to cool the whole jar. So the past showed another hour seperated it, means pull before that.. 2, add more milk (aka reduce grain ratio) to deal with temprature change.

[@dond5665]

how often do you wash your jars?

[@thekefircode7399]

Not often, I was about to make a community post about this right now with more information. Your the 2nd person to ask such question.

[@terrencechaplin7813]

I have been leaving mine. Just use my spatula to clean sides so I can see better!! Will wipe the top where lids screws on can get too cruddy! I need to be careful with that get critters flying around when I remove my lids for too long!!!

[@Tutiwashername]

Been making kefir for about 20 years. I change out my jars about once a week.

[@thekefircode7399]

I just randomly decided to make this video. The batch didnt turn out great, those extra grians i had in there kinda screwed it up.. Today, next days batch turned out way better with normal thickness. It started to get whey pockets in the fridge a few times. Since i had warmed the grains, it started to seperate at the top first cause i didnt shake it up for half a day. So i Shook it up and left in fridge then later the whole thing was getting whey pockets. Strained it and drank right away, was just great -about perfect. Kefir is an art and lots of factors affect the ferment. Not ever day is perfect, especially when you forget about it for a while.