What Mixing Kefir During Ferment does for you + Do Higher Grain Ratios = More Probiotics? MGTOW

[@thekefircode7399]

See a comparison between mixed and not mixed during ferment in this video. Do not Disturb? kzbin.info/www/bejne/aXOvY3uwhbFnmZY

[@jameskemp1963]

Great video. I left a comment on another video of yours and stated that I am a truck driver and I actually make kefir and it shakes and is disturbed as I drive down the highway from Spokane Washington to Calgary, Alberta and back. I do have a fridge so I can move it from room temperature to fridge to kind of help control the process. But, I’m pretty satisfied with the results that I get. Yours looks absolutely perfect and gives me goals to strive toward. 😊 Love your videos. Concise in word and image. Perfect! Glad I found your channel.

[@thekefircode7399]

Awesome! Perfect environment for the kefir to promulgate in the milk, like carrying it on horseback in the old days. I have a fellow YT buddy in Spokane, looks like a nice place. Appreciate your comments, glad the videos are helpful.

[@terrencechaplin7813]

I just found the kefir code ! I am in awe! I and just starting out !and all my mistakes are pointed out here! I have so much to learn! Not sure what to watch first!!???

[@terrencechaplin7813]

Especially the temperature and the ratios have me dumbstruck along with how to store while trying to enjoy it?! I am also confused but think I was / fermenting backwards? Outside in a closet then in fridge to stop the ferment pretty much then enjoy it but I still keeps fermenting itself out of my palatable Liking!? Whew!!! the no 2nd ferment ?? 😱whaaaaa…???lol! Thanks

[@terrencechaplin7813]

I Confused the hell out of myself but this channel is giving me hope I can do this again!

[@crackalackacheezles8803]

Wow and i was scared because i mixed mine up with a chopstick thinking it would interfere with the process, i also overfilled one and had to pour it into a bigger jar. Glad i found your channel man

[@thekefircode7399]

There all kinds of crazy recommendations out there. I had to make this channel because I saw so many myths and fallacies to making this ancient recipe... I've been a huge fan of kefir since it first became available in the US. I was drinking the lifeway kefir for years. Then when I finnally got a source for raw milk, i ordered grains and my dream if having real live kefir grains was fulfilled. Lol.

[@jesuisravi]

in the Caucasus Mts where Kefir was developed they would fill a goat skin with milk and hang it near the door of the yurt so that every time someone came in or went out they had to move the skin out of the way, thus they didn't have to assign the task of shaking up the kefir....it just got done.

[@thekefircode7399]

That's right, thanks for sharing the history of the grains! I regard it very highly, as you'll see played out in my videos. Much of my method is based on the information I got from historical references, many of which I post at the end of my videos. A bit of kefir history & culture in each one. When I was learning kefir all the ppl said dont touch it never anything about disturbing it. I went back into researching the history to piece together a process. . I'm actually quite fascinated with the north caucus region right now. Thanks for watching!

[@thekefircode7399]

That's kind of how I work it too. Whenever i'm going near my kefir I give it a jiggle or swirl. It's what gives it an even ferment

[@isinyusuf3637]

Please 🙏🏻 I need a help, my grains not growing why why 😢someone help me please

[@thekefircode7399]

@isinyusuf3637 leave your own comment, theres a lot more information needed to help you.. It's like saying I'm sick what's wrong with me, well could be anything. Will need much more info.. Yt shows this as a comment to someone else.

[@Yahuah-Aluah-Sharath-Danyal]

Your kefiring is most definitely professional 😎 the ancients would be proud of you 👏

[@thekefircode7399]

Thank You!! 🙏🙏 (just found you comment)

[@thegutwar7469]

I agree 100%, Golden advice thank you! Its gonna help me arm the armies of people for the gut war

[@thekefircode7399]

Just found your channel today will have to look into your gut issues. I'm pretty versed on the subject. But, have you heard of a book called "the fiber menace"? www.gutsense.org

[@thegutwar7469]

@@thekefircode7399 kefir saved my life. I had zero good gut bacteria after taking a test. Store bought kefir turned that around but only heightened my bacteria levels enough to stop my symptoms, but I recently learned that homemade kefir is way way way way stronger with many more cultures. It's going to save this entire community

[@thekefircode7399]

That's great! Yeah making it from live grains is night and day. Store bought is 7 strains. This is at least 50, plus so much stronger. People new to it should start slowly since its so powerful. Its good it only makes small amounts at first.

[@thegutwar7469]

@@thekefircode7399 lol how much would you say is a small amount cause im armed to the teeth in homemade kefir now

[@jeremyr7147]

@@thegutwar7469 👍 same thing i said when i started. Lol. Well someone that hasn't built up as far as you have can get some die off reactions from the war going on inside... Typically ppl just slowly build it up day by day to make sure they dont get some discomfort. I was an early adopter of kefir when it started to become available from lifeway some 12-15 years ago. I went straight in on the live grain kefir with no issues, and I felt it for sure.. Almost like a high feeling off of it..

[@mermer58]

I've heard of people running grains and little milk through a blender to break them up and increase surface area of the grains. Makes sense that more surface area in contact with milk will ferment more quickly.

[@thekefircode7399]

😮 woah extreme, they will grow but I like my grains to get bigger.

[@jmass4207]

They probably evolved to build their colonies to that specific consistent size. Who’s to say continually damaging them won’t degrade the probiotic content?

[@Luvmygoats]

I agree, shake it up. Back in the day they had people kick the bag or whoever walked by was suppose to kick it shake it or whatever. I'd like to know who came up with, " don't touch it, let it sit without movement for 24 hours".

[@thekefircode7399]

Yeah, your pretty much getting advanced past all the non info.. There was so much wrong with everything I found on the internet and videos about making kefir. They really didnt give any guidance past the basic and it was never great. I prefer I let it set up towards the end by not shaking it after about the halfway point. If you shake it towards the end it can break up the thickness and make it thinner. Also remeber every shake accelerates the fermentation. So it's all dependent on your schedule.

[@Daniel-xu1xc]

do you think closed seals are more tasty then non sealed?

[@billiesheads212]

I tried this and the kefir turned out great! My question is, why do i get whey on top, never on the bottom?

[@thekefircode7399]

Hi Billie, cool!😎 The main reason would be not disturbing the grains enough during ferment.. i have a few other videos on that if you haven't reviewed.. also my the next video will provide the historical reason. (At the end; where i put the extra little grains of info) 🥛🍶👋

[@thekefircode7399]

Another reason is being too cold in your house, which it would needs more time out & then also to be disturbed a few more times. Temp is best above 65°f

[@GovtWatchdog]

4:59 The probiotics don’t die during the fermentation so there’s no reason that a shorter ferment with more grains would result in more probiotics or that those probiotics would be stronger. The lactose would simply get consumed quicker with more grains added. If anything, a longer ferment would likely result in more probiotics, similar to a second ferment.

[@thekefircode7399]

The information is based on multiple research studies by Cambridge, Harvard, ect. They have the means to test the actual results. I dont have time to explain it right now, I talked about it in videos like 3 years ago.. But you can do whatever you want.

[@Jacksprat265]

Here’s another myth buster…. I don’t strain mine. I just leave a small amount in the jar, pour in new milk and shake it well. Works well with less mess 😊 I now don’t have any discernible grains but I only use my kefir in a smoothie each day. I have 2 jars going…one on the counter the other in the fridge, cold and ready for the next smoothie

[@thekefircode7399]

Cool, whatever works for you. Thanks for sharing. The ancients didnt really have strainers & would remove some kefir milk & then add more fresh milk. It does work well, I'm just used to using this strainer system since day 1. I have added milk to the fementing kefir mix many times, it gives the grains more food to extend the time frame when the milk was used up & turning to whey. It stops that & almost makes it creamier because of the finished and fresh mixing. I have mentioned that once I think, or I actually have a number of videos I recorded about that I havent uploaded. The videos need to be better so i may do a new one. I have 6 edited that I didnt upload because quality over quantity should be the goal.

[@josephstewart2439]

Great information, thanks for sharing. What's your opinion about keeping the container airtight for anaerobic fermentation? I agree it's best to replicate as close as possible how the Ancients made Kefir. Thanks again

[@thekefircode7399]

I do it half the ferment. I dont want the anaerobic bacteria to get too strong. I want a balance of both. The biggest problem is whey too often. It will kill off the yeast

[@honkymonkey9568]

Mine are starting to get too yeasty. Do you know how to fix this?

[@thekefircode7399]

Sounds like a great problem to have, to me... but you should get results using sealed containers. Also w/ refrigeration. If you have a few containers going, splot one and put it in the fridge for 3-4 days and then it should be fermented of you use about 3:1 grain ratio. Over time this will reduce the yeast.. If you go to far with it you could lose yeast completely; which doesn't taste good.

[@MuhammadLaher]

Do you keep the lid on when it’s sitting out of the fridge? Do you keep the lid on when it’s in the fridge? I’ve been putting a cheese cloth over my jar but I’m wondering if I should seal it.

[@thekefircode7399]

Using cloth isn't a problem. It's fine to do both, I'll alternate. I do use a lid in the fridge, then uncover while out or loosen the top. Having an open top is good for yeast & certain bacteria. Closing the top will create more carbonation.. I usually just use a small piece of paper towel with a jar lid ring to hold it. When using lids, just dont go very tight; it needs to purge if pressure builds

[@MuhammadLaher]

@@thekefircode7399 thanks for clarifying. I like your jars with the lids you have. I’ll need to invest in some. I have a glass jar but no lid so I am just using cheese cloth with an elastic band. At least I’m not doing anything wrong with this. I stupidly just threw away some grains as I was following the method off the papers that came with my grains. But now that I’ve watched your videos I am going to build back the grains then try your 3:1 24 hour method. I like how creamy and thick your kefir is, and it sounds like without the whey it tastes better. Do you do a second ferment and flavour it?

[@thekefircode7399]

When you get to this point with high amount of grains it ferments so well its ready same day or after chilling. I never add anything. The taste is so much better when you get the timing right without whey.. I ended up not caring for those tall ones after a while. Specific containers don't matter a lot, you just need head room to be able to mix it up and move it around without spilling..

[@MuhammadLaher]

@@thekefircode7399 thanks a lot. Your videos and comment responses are really helpful. I was almost ready to give up and throw it all away. I’ll update you once I’ve got the right ratio and try your method. Is it better to ferment first and then refrigerate or the other way around?

[@thekefircode7399]

Either way.. you do what works for your schedule. You can still use the fridge with lower ratios. It will just be longer that you leave it out. The main goal is to slow the ferment so you can catch it before whey forms. The taste is so much better when it doesnt over ferment with lots of whey.. (once whey forms its more sour even if you remove the whey) I plan on some new videos soon which will be more helpful. The idea is for you to understand how it works so you can make it work for you. You want to be able to be there to baby sit it when the ferment is reaching the end * first whey pocket You also want to be there to mix it up halfway in ferment so the milk from the bottom gets up to the grains on top for an even consistency. (Fyi, if your grains have been stressed & dont have a good yeast smell anymore, thats a sign that I would start over with new grains. If you still have yeast smell your good..)

[@CalmVibesVee]

This makes sense. I’m gonna try it. I actually don’t do that great still with kefir (intestinal illness)so I’m thinking if I make it stronger I can drink less if it’s stronger, yes?

[@thekefircode7399]

Yes, that is my theory. I outline it more in the powerful keifer video. More keifer more bacteria. Its always best to start slow in the amounts you drink.

[@Cervin_Suisse]

Thank you for the instructive and very useful videos. I just started experimenting with Kefir culture. Yes, as for many things, the et web is full of contradicting information on every and any subject. Of course it makes perfect sense to stir it up to to make the milk nutrients radially available to the grains. I noticed you keep talking about your grains floating up to the surface, mine dont. They stay at the bottom. Perhapsthe carbonation(hence fermentation) is yet insufficient to make them rise. I still have a small quantity of them now, maybe a heaping table spoon worth. I feel they do grow but slowly. Perhaps I need to shorten the cycle.

[@thekefircode7399]

Hi, you need to leave them out on the counter till they grow & start to overferment. See my video on starting new grains. My grains float because I'm using raw milk! Yhe cream seperates to the top - floating the grains. Pasturized milk they wont go to the top. Which in this case is actually a little better for fermenting the milk..

[@Cervin_Suisse]

@thekefircode7399 ok, thx for the advice. I will try raw milk there. There is a school of thoughts saying raw milk(obviously) contains différent strains of bacteria which will compete with those of the Kefir grains.

[@thekefircode7399]

If you want & can, but it's not nessesary to get raw milk. It's a personal choice if you understand what it is. See - Real milk . C0m Yes I talk about competing bacteria, in many videos.

[@Cervin_Suisse]

@thekefircode7399 yes I know what raw milk is. I used to go get it every evening at 18:00 from the dairy shop, minutes after the farmer delivered it. I still remember the flies stuck in the seeve and the thick layer of cream the scooped off the next morning in the fridge As kids we would also spray drink it directly from the cow and aimed the fine jet right into the mouths of the barn cats :-))

[@Cervin_Suisse]

@thekefircode7399 so far I only let it ferment on the counter, never in the fridge. Want to give those baby grains a fighting chance :-))

[@debbieheine536]

Been binge watching your videos. Thank you for putting them out there. When I have too many grains, I toss a tsp or two into my dogs food bowl. Or, I'll just gag through the process of swallowing a tsp myself. They're so nutritious. I wish you well, and hope you'll resume posting a video from time to time.

[@jmass4207]

You could just pop them one by one every few days. It’s like swallowing a pill…. Or you can make “silken kefir” - blend some excess grains into the rest of your kefir and have a probiotic bomb.

[@LUCKYRABITT]

How long does it take to see their growth initially

[@aviczie]

Came from the gut war what milk do you use for your grains?

[@thekefircode7399]

Raw milk straight from the cow, unprocessed. Very fresh. If your interested in raw milk look at realmilk.com. There is a lot of other information out there on the benefits of raw milk, its loaded with beneficial bacteria as well. Raw milk alone is a strong probiotic.

[@Wbird71]

You have a ton of grains! What do you do with them?

[@thekefircode7399]

Hi. Thanks 🍶🥛🥛 I have to remove them to keep my milk usage stable. I'll eat small ones by putting then in my kefir to drink. Many times I have to just remove half of them & get rid of them. Lots of time I freeze them.. I guess for the apocalypse or something. Many people ask & I just dont have time or desire to sell them at this time.

[@john84753]

This might be why my kefir doesn't turn out as thick as yours; because I don't shake it up, but maybe once.

[@thekefircode7399]

I use raw milk so my grains float at the top, regular milk they probably lay at the bottom more. You'll see the grains feed on the milk directly around them and start make whey in the immediate vicinity if they dont get fresh milk stirred back around to them. When your in the last stage of fermenting and its thickening up well dont shake/ stir it a lot or it can split the curd & whey more

[@john84753]

@@thekefircode7399 My kefir still won't get thick like yours. I bought new grains and they were fine for 3 or 4 batches; thick and creamy. Then It started going thin. I watch it really closely. Use 1/3 grains, 2/3 milk. I check, no separation, still milky, stir; check, no separation, still milky, stir, etc. then suddenly BOOM it completely separates. And now it's like water. Using Kroger brand whole milk.

[@thekefircode7399]

The past predicts the future. You know you went too long that time so go back 2 or 3 stirs next time & strain it. Dont worry if it doesnt look done try it, you have to catch that timing. Dont stir towards the end, in the last hour dont stir. Sometime the grians need a minute to respond & start to produce kefiran. They're living organisms.

[@thekefircode7399]

I recommend you finish it in the Refrigerator.. leave it out first when you add fresh milk, for 2-3 hrs then put ot in the fridge for remainder of 24 hrs. You can check it & it will be progressing slower in the fridge especially at the end.. pull before seperation based on the past experience should be around 24 hrs from start. Temp dependant. Just track what's going on and when things happen Otherwise we'll have to go into a much more information scenario.. What's the temperature in the house, how long have you had the grains, how many grains do you have, how long have you been trying my method, ect.

[@thekefircode7399]

Also It's not all like water; there is a Curd if it seperated.. You just left it too long, so use the whey reduction method I talk about in many of my older videos. "How to deal with seperation".. That will remove much of the whey when you do get seperation.. in turn making a thicker kefir..

[@honkymonkey9568]

Do the grains grow okay also?

[@thekefircode7399]

Yes, it can make them more powerful. Power in numbers.. just have to keep them fed. Cooling em down slows them down a little so you can catch up.

[@quinntheeskimooutdoors6234]

😊thanks for sharing 😊

[@katherynshiflet5391]

I dont understand. I just started this... and you do yours so different.

[@thekefircode7399]

The channel was for more seasoned kefir makers.. but most viewers are new to kefir & won't really get what I'm saying till they do it for a month or 2.. This short video is what I suggest for new people - "Start new grains, growth in 30 days" kzbin.info/www/bejne/b4O4ZKRojctnn9E Then when it gets out of hand: you'll know why, and have options. Good luck 🍶🥛

[@familyof5]

Does it taste the same?

[@thekefircode7399]

Hi, thanks for watching.. Better or i wouldnt do it ! 💪

[@kathleencoakley1000]

At 6.19 did you say "alot of ppl going mgtow? 😮

[@thekefircode7399]

😁 Yeah! Its getting rough for single men these days, It's a Minefield out here. I assume you know what its about. "Men going their own way"

[@Luvmygoats]

Wow that is really thick

[@thekefircode7399]

It's a fine window to get the perfect consistency you want. The refrigerator slows the fermentation process down at the end so you dont miss it.

[@Sheenasalesthriftytreasures]

Excellent video I'm doing the gaps diet so at some point I so look forward to this I'm on broth now so this looks yummy 😋

[@thekefircode7399]

Cool, I really like Natasha, she helped save me from the plant based and vegan demise.. I got turned off to broth after a short time. It was a sense it became repulsive. Too much glycine maybe. Trust your intuition.