Thank you for sharing this simple method I am on the 4th day used more milk in a mason jar, I am using new grains hoping to make more. I just took a look it is doing well and tastes great.
Hi Lawrence, I tried your method and it worked great! My milk kefir grains hardly multiplied before I tried this, but now they went from 9 grams to 19 grams in 7 days. Thank you so much! 👍
Super video, Lawrence! I am on Day 2 of trying to double my kefir grains. I have a quick question. If by following your steps and measurements my product ends up being more of whey separation after 24 hours rather than that yogurt-like consistency, should I increase the amount of milk by 10 or 20 milliliters, for example? Or should I not care that the whey is separating more in my product rather than your product in your video? Thank you in advance!
@momentswithlawrence507 Very good point, and that is true. I decided to do this process in my basement, where it is much cooler than upstairs. I will consider adding more milk tomorrow for the next day. Many thanks for your reply!
Thank you for this great video. I am starting today and will be following your method. Could you tell me what material the spoon that you use is made out of?
I have heard that stainless steel is ok to use with bacterial cultures but not aluminium. Wooden spoons are also good but are difficult to keep hygienically clean after a few uses. Hope that helps a little.
Thank you so much! And I'm so happy to see you aren't on the "no metal" bandwagon. Someone says something once, and the whole internet repeats it like it's gospel.
Thank you for your comment and support. Stainless steel (304, 310, & 316) are used a lot in the pharmaceutical and food industries. For the fermentation vessel, I still prefer to use glass or porcelain material. For the spoon and filter mesh, I prefer to use stainless steel. I try to reduce using plastics as we now see more chemical migration coming out from plastics to our water and food.
Yes, you can use UHT milk. If you are starting at 5g kefir grain to start making milk kefir, use between 30-50g of milk and ferment for 24-48 hours. Make sure that the surface has coagulated. if after 24 hours the surface has not coagulated, give another 24 hours. After a week of making milk kefir, you can then increase the milk volume accordingly.
Very nice informative video My granules are on the slight orangish hue and also the taste of kefir is bit more sour than it used to be before. Have i spoiled my kefir bacteria? Anyway to regenerate them?
hello, could you answer a few questions please? Is there any advantage to using 1% skimmed milk when multiplying grains and in so doing replacing the fat content of regular 3.25% milk for some extra lactose? Is there any advantage to pouring off the old milk (or as much as possible) then add the fresh milk each day or would I risk pouring off small seed grains by doing this? Last question, is there any advantage to stirring the milk/seed grain combination throughout the day when multiplying grains or is it best to leave the milk and grains undisturbed. Thank you.
The lactose in 2% skimmed milk and a regular 3.25% milk has almost the same lactose. So the multiplying grains should be almost the same. The difference is that the 3.25% will form thicker yogurt like milk kefir because of the higher fat content. Stirring once a day is enough. I did not pour out any of the old milk kefir because it also does contain the good beneficial bacteria and yeast so it will help multiply the number of grains quicker. I hope my answers help. Thank you for your questions.
Great information, thank you! I currently have about 1.5 tsp of grains that I'm using to ferment one quart jar of milk. Should I try and multiply my kefir grains or is that a good amount of grains per 1 quart of milk (I strain every 24 hours)?
Do you find the teste of your milk kefir very sour? Or does it have the slight sweetness from the milk? If it has that slight sweetness, the lactose in the milk may not have undergone 100% conversion into lactic acid. You can try an experiment if the sour taste is the same when you have a 24 hours and a 48 hours fermentation time. if the sour taste is the same, then the lactose conversion into lactic acid is complete for the 24 hours time with 1.5 teaspoon grains. You have the right amount of grains to milk ratio. If however the sour taste is different for the 48 hours, than your 24 hours fermented milk kefir, then you need more kefir grains or you need to ferment it a longer time. Perhaps ferment it to 36 hours or 48 hours. I hope this helps and thank you for your question.
I am going to try this as my grains have stayed the same for I don't know how long and are gone a little yellow,,,I take it that you can then use the kefir made as normal? Tyfs! :)
Yes, after the 6 days protocol, you can make daily kefir milk as per normal. Kefir grains are indeed a bit yellowish. If you wash the grains with clean water, you will see that the grains are a little yellowish. I do wash the grains every couple of weeks. You can wash it with clean water or with milk. As long as the grains are making kefir milk with the correct sour note. then your grains should be okay.
I see, thanks for answering! Where I live it’s 33C and I am on day 2 with your strategy. I started it with 2g of Kefir grains due to my grain size reduction for past few weeks. On day 2 (today) two hours after adding the milk, I have noticed splitting inside the jar and it’s bothering me if I should provide them with more milk or not. What are your suggestions?
So sorry I made a mistake in my earlier reply as I thought you were asking about the ambient temperature for bread making. For Kefir grain, the ambient temperature back then was about 24 to 25 degrees C. In your case, since the ambient temperature is 33 degree C, you do not need to use the same timeline of 24 hours. Since these bacteria and yeast like warmer temperature and are very active, you can try an interval of feeding the grain with fresh milk every 8 hours. You can also increase the milk amount to prevent whey formation too early. Thus feeding 3 times a day and harvesting the grain on the 3rd day. You will need a bigger fermentation vessel for this.
No problem, I am very glad that you answered my questions and actually helped me to solve my problem. I am going to try this method you have described now also subscribed to your channel because I like your minimalistic style by keeping things simple and logical 👍🏻
I LOVE kefir and recently became interested in making my own. I ordered grains online last week. 2 tblsp for $17.99. In one week, this newbie has almost one cup of kefir grains. Watching your video has helped me understand the process so much better. I use raw cow milk from our farm and it's delish.
My daughter in law milks Jersey cows. Jerseys produce milk with lots of cream. Some jugs we get have up to 20% cream. I don't leave all of that cream in it when I make kefir. I put 1 tblsp of grains in a quart jar and fill the jar with the raw milk with about 2 tbsp of cream. Shake it up then place it on the counter for about 24 hours. Timing depends on the temperature of your house. At about the 18th hour start watching it and you'll notice it's starting to get thick. Try to catch it just before it separates into curds and whey. If it separates, the kefir will be more tangy, even very sour. I also start a batch and put it in the refrigerator and in 6 days I have creamy, wonderful kefir. Do you have a small kitchen scale? Weigh it each time before you start a new batch. You'll be surprised at the increase in grains.
@@billiesheads212 You’re lucky you have a direct contact to dairy….. considering the evidence of what’s injected into cattle and livestock recently; plus, the bills blocked which would make known to consumers everything injected into livestock (*even Raw and “organic” milk doesn’t need to make known to consumers what they’re injected with). To make a long story short…… it sounds a lot safer to go vegetarian dairy-free unless I can find a relative with a cow.
My house is 73 degrees at all times, and my milk separated from the whey really fast in like 4-6 hrs. I dont know what to do, sometimes I think they are growing, and ither times, I feel like im losing them. Should I just do a refrigerator method? I dont even really get much of a thickness. I used process milk, and then I try to move over the raw.
Thank you for your question. I too have the same 73 degrees Fahrenheit room temperature. I am using whole milk and I do have whey separation when I do a 48 hours fermentation. What is the ratio between grains and milk? What kind of milk are you using? Remember, the better the milk quality the better the milk Kefir yogurt you will have.
Yes, in my case, it was drinkable. It was not contaminated. Since I kept on adding new batch of milk and using clean utensil, the milk kefir tasted like it was fermented for 24 hours only.
If you are familiar with milk kefir taste, it taste very sour and yogurt like drink. It is different from milk that has gone bad. Kefir milk is full of lactic acid so it is very sour in taste. If you do no like the sourness, you can shorten your fermentation time to 8-10 hours. Of-course, we drink milk kefir because we may be lactose intolerant so it is better to drink very sour kefir milk when all the lactose has been converted into lactic acid.@@aqmabatrisyah4236
When I made this video, my room temperature was about 25 C. I left the bottle on my kitchen table. Your room temperature is too warm so it will ferment too quickly. You can perhaps try to use an insulated cooler and measure the inside temperature. If it can help lower the ambient temperature, it may help the kefir fermentation to to ferment at a slower pace.
Does this produce kieffer milk or yoghurt? I have some grains I want to start with but need to increase the amount so this video is helpful!! Once strained what do I do with the milk? Thank you
After 6 days, I actually drank the kefir milk. It is very sour through since all the lactose has all been converted to lactic acid. When you use clean utensils, bacterial contamination is unlikely due to the acidic environment of the fermentation vessel.
Hello Lawrence, I have started with dried milk kefir grains that i hade to rehydrate and reactivate. It’s been now almost more than 3 months, and i still have the same starting amount of grains. Plus, i still didn’t get the “cauliflower” shape, they are still in their initial form. Do you have any suggestions? Many thanks in advance
Were you able to ferment some milk? Did the milk turned sour with yogurt like consistency? If the milk tasted like milk, then the kefir grains is no longer workable. You would need new grains.
@@momentswithlawrence507 Many thanks for replying, Yeah actually the kefir grains ferment my milk perfectly. It's just their amount (count) and shape that bothers me.
If the grains are fermenting the milk into the sour kefir yogurt consistency, then your grain is still good. Do not worry about the cauliflower consistency. The grains only look like cauliflower consistency before it has been strain since they clump together. But after the grains has been strained, it will have individual grain consistency. Perhaps you are using a colander with bigger holes. Try using a strainer with a smaller mesh size so that it can trap even the small grains.
Yes you can drink the Kefir milk. When you made sure that you had used clean utensils during the 6 days of fermentation and that there were no changes in color to indicate possible contamination or foul odor. If there was a color change and a foul odor, you will have to throw away the whole thing including the grain.
Kefir grains are bacteria and yeast that ferments the milk turning lactose into lactic acid. These bacteria and yeast form 3 dimensional colonies that forms into biofilm. This biofilm continue to grow to more colonies as you continue to feed it with new fresh milk and this biofilm is a matrix of heteropolysaccharides called kefiran of equal proportions of glucose and galactose.
@@momentswithlawrence507It may also be used to describe a physical process in which any solvent moves across a selectively permeable membrane. . When we add more milk Causing the concentration outside the kefir grain to be less, therefore the osmosis process occurs. abd this process help growth quicky
Thank you for asking. Yes, you can use boiled milk as long as you allow the milk to cool down before introducing your Kefir grains. You can also use pasteurized milk. I hope this helps.
Or, like I did, just make 1st grains reviving batch with whole milk, discard after 48 hours preserving the grains, then make and enjoy 2 more batches in a week ending up with 3x the grains. I just followed seller's instruction. ... what did you do with the liquid resulted, consumed or discarded?
@@momentswithlawrence507 , I discarded the first batch, as seller recommended, also because I believe in cleansing from previous environment, relying on bacteria properties to strenghten while ridding of impurities. After 1st week and total of 4 batches, I am now getting one every 24 hours (store-brand fresh whole -pasteurized milk at about 72°F) and produced 4× the grains. I will soon be able to use surplus to make Kefir-cheese/Lebneh. Happy fermenting to you and all readers and let's meet here for more tips or questions. Ciao
Does good kefir smell like spoiled milk? I know what tangy tastes like from storebought kefir but when I tasted what i thought was a suitable batch of completed kefir (curds on top, whey started to separate on the bottom, stirred to combine, then strain), the result tasted awful. Reminded me of the smell of milk left in a baby bottle that sat too long before cleaning. Is that the right smell and super acidic taste (plus very grainy) of homemade kefit or will there come a point where it gets tolerable like the storebought one (which tastes like a combination of yogurt and sour cream)?
This video is about how to double your grains. Regular kefir fermentation only require between 12 to 36 hours depending on your room temperature and how fermented you prefer. Store bought kefir smell and taste better because it uses a limited number of bacteria and yeast. Sometimes, it does not even have any yeast or perhaps just one type of yeast. So it basically take like yogurt. Are you staining using a colander with large holes ? If yes, perhaps try changing to a stainless steel or nylon mesh with smaller mesh size so you can also trap the smaller grains. Kefir fermented with kefir grains is an acquired taste. It does not smell like yogurt. It does smell more like slightly yogurt with a vinegar smell. This is because, the lactose were converted to lactic acid. If you are smelling sour milk with an off smell, then it could be spoiled. How long was your fermentation time and what was your room temperature? If you are having warmer temperature like 30 degrees centigrade, you can shorten your fermentation time to 12 or 16 or 18 or 20 hours.
@@momentswithlawrence507 Thanks for the prompt reply. These are fairly new grains I purchased from Fusion Teas on Amazon. I followed the instructions to activate and the grains successfully convert milk into curds and whey (something I'm assuming wouldn't happen if the grains were bad). The temperature in my house is climate controlled, keeping a steady 24° C (75° F) and I haven't found the grains to be multiplying as I have the exact same size I started with going on my third week now. I use a fine mesh stainless steel strainer with a silicone spatula to push things through so the holes are very small. Thinking perhaps the kitchen counter was too cold I placed a folded tea towel underneath. I even tried placing it in an oven (with no heat) but just a light on. When I did that I noticed the temp got up to 35° C (95° F). The milk separated as usual but that time the milk took on a more pleasant yeasty smell. I was concerned that temp was too warm, so back to the counter it went. In all those scenarios, I had a tight closed lid (glass Mason jar). Then I tried a coffee filter with rubber band and no lid. Same results, the milk separates into curds and whey in around 12 hours with only about a tablespoon of grains to about 1c of milk (237 ml). So, my goal is to: - have my grains multiply so I can have a greater amount of kefir and - find a balance between beneficial health properties and palatable taste. While I understand homemade won't taste like storebought, I just can't stomach the feeling that I'm drinking soured milk that smells spoiled to me, and is grainy, and not thick and smooth - that's what I really want.
I think what is happening to your fermentation is that with the oven temperature, it is fermenting fast so that the curds and whey would separate. You can try fermenting it on your kitchen counter even at 24 degrees, it would be able to ferment without separating the curds and whey even at 24 hours. Try again and it will be much better. You can also try washing the grains occasionally with clean water. The give the grains at least 24-48 hours fermentation time after washing. This will take out the acetic sour taste. I hope this helps. I would normally wash my grains when they gets too sour.
nice. Get plastic sieve. Put 5g Kefir in sieve and put sieve in bowl with milk. Rinse sieve with grains every day with fresh milk and put fresh milk in bowl.
you can make or buy a Kefir grain cage which is simply a perforated PP (polypropylene) container or sack (which you close with a clip or a draw string) into which you place your grains. When fermenting for you has ended simply pour off the Kefir into a storage container and add fresh milk into the original container to begin a new fermenting cycle.
This is really awesome.But hiw to store thise grains?? Now you harvested 12 grms of grains.. how much will you need to use for the next batch of kefir? The whole 12 gms ? am getting ready to make kefir for the first time. Bought grain grom amazon.. would like to try this way.. if so how to store the grains.?
So sorry for the late reply. The ratio between kefir grains and milk is about 5-10%. So with 12 grams of kefir grains, you can use between 120g to 220g of milk. czcams.com/video/pj9ooWuUxzw/video.html
@@momentswithlawrence507 😊thank you for replying.🌹after watching ur video many times i used the correct amount milk. The grains i bought was exactly 12grms😊. on the package they said 200ml milk. But i used arouns 120ml. I strined First ferment when i found it thick after around 10 hrs since it is nearly 37°c hot here. Only problem is. Kefir is sour.. 😅 i thought it will taste like greek yogurt
@@elizabethalex5003 Yes, milk kefir is indeed very sour. Like vinegar. Lactose are changed into lactic acid. Of coarse, the sour the better especially if you are lactose intolerant. You can also try fermenting at a shorter time like 6-8 hours since you have warmer temperature.
@@Subject_Proto Then is is OK to use a stainless steel wire mesh strainer? I am having a very hard time finding any other material like nylon or plastic.
Yes, but the activities of the bacteria and yeast will be delayed since it is more active when the temperature is higher. As soon as the temperature goes back up to room temperature, it becomes active again.
When fermenting the kefir milk, it has to be at room temperature. The temperature in the fridge is too low and the good bacteria and yeast will become dormant.
I haven’t seen it advised to let milk warm before pouring over grains. I strain my fermented kefir milk and store in fridgie then i use cold whole (pasteurized) milk direct from fridgie to pour over grains and leave on counter for 18-24 hours. I have whey separation, i shake and strain, repeat
Yes, No need to warm up your milk coming out from the fridge. The grains will start to ferment by itself when left in your kitchen counter-top when the temperature is just right for the grains.
Lawrence or anybody else can you tell me (approximately) what 5 grams of grain would be in standard spoon size ie: 1 teaspoon or 1 tablespoon. Thanks for the help
Thank you for commenting. The average room temperature then was about 25 degrees Celsius or 77 degrees Fahrenheit. I normally use whole milk and do not heat the milk.
When you stir well, the grains would normally sink to the bottom. if you do not stir well, then as you pour in new fresh milk, you will find that some grains may float. As long as you are getting the curdling and it becomes very sour, then you are doing it correctly.
I have been growing grains non stop for inoculating ratio of milk to grains not much about Cfu. Seems to me the only fermentation version that has worked for me is the by product I questioned before was safe. That was the best I have ever had and I back stepped making it like most everyone else does on you tube. I’m back on the store bought till I get it right. Im going to try the product from this process again tomorrow and see. What I got this time seems to surpass the stuff from the store. I think this is the correct fermentation process as well. Not just to grow the grain.
Once you have enough grains to make milk kefir (5% grain : 95% milk), you can concentrate on fermenting milk using either 24 hour or 36 or 48 hours. Depending on the level of tartness you desire, you can then stick to that fermentation timeline. For me, I normally use 20:80 ratio for my grains to milk ration. Sometimes I used even more grains as I prefer a complete lactose to lactic acid change and a more complete break down of the milk proteins for better absorption.
@@momentswithlawrence507 at that ratio 5:95 it does not work in my guts. I’m going to see if the extension office can test to see how much bacteria I’m creating and what kind. There are only 2 commercial brands I find sufficiently inoculated. 🤷🏻♂️ I still think this is the right way to ferment it vs the shorter ferments. I’m trying to find a lab to back me up.
38 degrees Celsius is actually one of the best temperature the kefir bacteria and yeast love to grow and multiply. With such warm temperature, your concern would be to shorten the fermentation time from 24 hour to perhaps 12 hours. You can try between 8 - 16 hours. You can taste and see how you like the sourness. When all the lactose has been successfully converted into lactic acid, your milk kefir will be very sour.
And do you know what the theory behind this is? I can imagine that by gradually increasing the amount of milk and leaving it with the grains for the whole week, you allow the smaller kefir grains to grow enough to be filtered by the strainer instead of going through, thus having a lot more at the end compared to the normal way of just straining it every day, is this correct? Also, is this scalable, if I have a lot more than 5g?
Yes, you are right about the smaller grains theory. If conditions are perfect like temperature and using the best type of milk like raw milk, I am sure that you can more than double the grains. You can certainly try using more than 5g. Thank you for your question and do let me know how it goes. Thank you.
Hi Lawrence, I've just started making kefir. I have about 6g, but within a week it's increased to 9g, just using 200ml milk per 24hrs (and consuming it). I've just come across your method. My kefir so far (after each 24hr period) is a sort of milky, grainy consistency. There's lots of small bits in it, and it's no where near smooth. What do you recommend? Many thanks,
@@momentswithlawrence507 I'm using semi skimmed, and full fat milk too. Do you think it's just not having enough time? Also, what is the benefit of your process, where you add small amounts of consecutive days?
Using skimmed milk has the tendency of making milky or watery consistency. Whole milk will have a better drinkable yogurt like consistency. If your kefir is not having a slight whey and milk solid separation, you can try changing to using whole milk or increase the fermentation time. Remember, this process of doubling your kefir grain in 6 days is for beginners when you are starting at low amounts of available kefir grain. This process helps in increasing your available grain. I hope this helps. Thank you.
@@momentswithlawrence507 hi, I wondered what you meant by not disrupting their colonies.. I thought it was advised to give them a shake? Also, I've heard of people using powdered milk with their whole milk, apparently it thickens it up like yoghurt more easily. What are you views?
@@AJ-ku9jz I meant by not disrupting their colonies was not to filter the milk kefir from the grains. Giving it a stir everyday and adding new milk till you achieved 6 days. Concerning whole milk, milk powder, yes, you can also make milk kefir from milk powder but the quality is inferior as compared to fresh milk. The whey separates at shorter time.
@@momentswithlawrence507 so only stir during those days, no shake it? Great I've been shaking the crap out of mine... I thought to add a tiny amount of powdered to the fresh for thicker consistency...
Were you using kefir grains or store bought kefir milk? If you were using kefir grains, did your milk turned into milk kefir? Meaning the milk turned into a sour yogurt drink? If yes, that means the milk is fermenting. The kefir grains should grow and multiply. If it did not turned into a sour yogurt drink, what was the temperature in your kitchen? The fermentation will require a temperature between 25-40 degrees Celsius or 77-104 degrees Fahrenheit. If however, you are using store bought kefir milk, you will not be able to get any grains from those.
The store bought kefir were engineered to carry specific bacteria and sometime don't even have yeast or only a few types of yeast. Not enough bacteria and yeast to symbiotically co-exist. They are also prone to contamination from molds and other harmful bacteria. You can however make kefir milk up to a certain times (perhaps 3-4 times) before it gets contaminated with molds. Unlike natural kefir grains may carry more than 30 different bacteria and more than 10 types of yeast. It is also very acidic so the chances from mold contamination is very low.
If you are not making milk kefir for 2-3 weeks, you can keep the grains with milk in the fridge. But if you are traveling perhaps longer than 3 weeks, I would suggest that after filtering the grains, you can directly place the grains in your freezer. Thank you for your question and support.
Hi, This is such a an amazing experiment. I have also tried your 6 day protocols and with success, even though I have more than enough Kefir grains. Just wondering if you would know if different variety of Kefir grains differ do produce different texture of milk Kefir, like more or less creamy/ sweeter? Which variety is the best?
I am very glad of your success. I have not tried difference grains. But my guess that none will be sweet. All kefir milk will only be sour because of the lactic acid produced.
Thank you for your question. If you are just starting with Milk Kefir and you only have a limited grain amount, this video shows you how you can double your grain amount in 6 days. If you are not new and you simple wanted to make milk Kefir, yes, you can add more milk to your grains and you do not need the 6 days protocol. You can make milk Kefir within 12 to 24 hours.
Yes, I smelled it first and made sure there was no strange smell before trying it. The taste is very very sour. The lactose was all transformed into lactic acid.
This process ensures a faster and more complete transformation of the milk into milk kefir since the goal is to double kefir grains in 6 days. Milk fermentation can be affected by the ambient temperature, so I opted to start by using more grains since the ambient temperature of my house at that time was around 21-22 degrees Celsius or 69.8-71.6 degrees Fahrenheit. If your ambient temperature is higher, then you could use more milk as the milk kefir fermentation will be faster. I used 5 grams of grains in this video as an example. Feel free to try any weight you want. Thank you for asking.
You are the first I've seen to not put a lid on the jar. It makes sense doing it your way. Why does everyone else cut off oxygen supply with a lid? Benefits?
so basically for this process, i have to stop making normal batches for drinking and instead focus completely on multiplication, and be on kefir break????
This process is basically suitable when you are just starting with limited amounts of grains. But if you are already doing normal batches, you do not need to do this process for you will have enough grains.
Yes you can. It will have a slight kefir taste. You can use your kefir grains to make Creme Fraiche with heavy cream or sour cream with half and half. Let it ferment 48 to 72 hours for creamy and silky texture.
Yes, you can even when you only have 1 tiny little Kefir grain. With 1 tiny Kefir grain, you can use less milk. You can start with 1 teaspoon milk and place the 1 piece grain on the edge of the bottle and tilt the bottle so the 1 teaspoon milk covers the grain. Check if it has curd up on the 2nd day. If it has curds up the milk, add one more teaspoon of milk. One the 3rd day, add 1 tablespoon of milk. Then increase the volume of your milk. After 6 days, you can harvest and see how much grains were developed then immediately do a second 6 days process. After two 6 days process, you would then be able to start daily harvesting of milk kefir and kefir grains.
Thank you for your question. You can use the kefir grains every day to make milk kefir. Technically, for unlimited time for as long you keep your utensils clean. The grains will keep on growing and you can give away some of your grains to your relatives and friends. You can also store some of the grains in your freezer as reserved.
@@momentswithlawrence507 woow so I can use this grain number of times. I thought we can use this grain only couple of time to make milk kefir. Thank you for sharing this information. Correct me if I am wrong.
@@Veer_Abhimanyu1 Yes, you can keep on making kefir with the same kefir grains. The better your milk quality, the better will your milk kefir be as well. Keep your grains healthy by feeding them with good quality milk.
Thank you for your comment. I agree that we have to be mindful of what material we are using with milk kefir since it is quite acidic. Do you know that studies have found chemicals do migrate out of plastics? That is why I prefer to make my own Milk Kefir rather than buying store bought kefir. Because most store bought kefirs are in plastic containers. For metal utensils, you can use stainless steel utensils, especially 310, 316 & 304 stainless for they have anti-corrosive properties. For the fermentation vessels, it is best to use glass or porcelain material. Again, thank you.
@@momentswithlawrence507 Thanks for this valuable information. I also make my own kefir for same reasons, but use plastic utensils. I’m going to get me some ceramic spoons.
@JULES Plastic is petroleum oil based and is proven to contaminate/migrate into whatever substance it is used to contain. More and more studies show that toxic micro plastics are being ingested into lungs, causing long term lung damage. For example: Bottled water & face masks 😷
Yes, if you have a reputable source for raw milk and if there are no government restriction on consuming raw milk in your area. There are many CZcams channels that talk about the health benefits of consuming raw milk or making milk kefir with raw milk.
@@momentswithlawrence507 Thank you for your quick response. Taking this opportunity I would like to ask one more question and I am sure you know the answer and know how to explain it in simple words. Many people here on youtube say that "Kefir changed my life". Could you please explain what they exactly mean by that? What was BEFORE and what became AFTER?
@@aydinvaliyev3788 You are certainly most welcome. Concerning your question, I am not sure which youtube site you have visited that claimed "Kefir changed my life". Perhaps you may want to ask them directly? As for me, I am lactose intolerant. Kefir is able to breakdown the lactose into lactic acid so I do not experience up-set stomach and it also has more strains of good bacteria and yeast for a healthier gut microbiome. It is also easy to make and does not require a yogurt machine. I hope this helps. Thanks.
This process is basically for beginners since when one received their first Kefir grains, it could be a small amount. I got my first Kefir grains that was less than 5g. I did this 6 days fermentation once. Today, I have plenty of kefir grains as it never stops growing. So I add some kefir grains to my kefir smoothies. And to answer your question, Yes, definitely. It is very tart. Some ferment 24 hours and some ferment 48 hours. The 6 days fermentation has the tartness that is similar to that of the 48 hours fermentation. Very acidic.
@@roberthart9886 Interesting question. I have not used SugaVida before nor have I tried adding to Milk Kefir fermentation. Though SugaVida may in itself be carrying certain Lactobacillus, Leuconostoc, Streptococcus, Lactococcus and other bacteria, it is possible that it will help speed up the fermentation of milk. There is also a possibility that number of bacteria in your Kefir grains may grow in numbers as it forms a symbiotic synergy with the bacteria found in the SugaDiva.
When kefir grains has been washed with clean water, it is actually having a hint of light yellowish in color. It is only white in color when it has milk kefir all over the grains.
If u just received your 1st teaspoon of kefir grains, u in the right place to start. Because in general 1 tsp makes 1cup of kefir after straining them 😉, if u want more than this, then use this method, dont ket ur kefir go extremely bad or to waste if u need a break just frige them with freah milk or freeze it how others do it, i have not had th need to freeze, some1 in my family always wants a drink of this God Goodness 😉
For the fermentation vessel, best to use glass or porcelain material. For the spoon and mesh, you can use stainless steel 304, 310 or 316. For these stainless steel grade have anti-corrosive properties. Thanks.
an open question to Lawrence and or his readers; what is it that makes the difference in feeding progressively larger amounts of milk to the grains each day over six days Vs the same total amount of milk once at the beginning of a six day ferment? Just curious to understand how the bacteria grows and why one method is more effective over the other. Thanks in advance.
In the 6 days protocol, you are giving these small bacterial growth enough time to grow to a bigger size so that it can be collected after 6 days. Compared to daily filtering, some very small size grains do pass through your filter mesh.
yes I realize that we want the grains to grow larger, my question is why does a daily incremental milk feeding work better than simply placing the grains into the total six day milk quantity on day one and then leaving it to ferment for six days?
ok you are saying with daily harvest you will lose some of the small grains each day if you harvest. What I wanted to understand is placing the original quantity of grains into the six day milk total on day one and just fermenting for six days. What happens then? Same total quantity of milk same six days.
With daily incremental milk feeding, I am also stirring the mixture at least once a day. I did not try using a 6 days milk and then just wait for 6 days. You can try to do this experiment and let me know if you also obtained a similar result. I would suggest that you still do a daily once a day stirring to avoid the surface from drying out and becoming moldy. @@morayjames92
dang i think killed my grains after 5 months, ended up with sour milk. i think its cause the cap accidentally sealed in the fridge and without fresh oxygen, they died after less than one day?! i am going to rebuy some new grains but its sad since i was up to around 6 or 7 tablespoons and started with only 3/4 tablespoon. i can tell based off the smell and texture that it is sour milk and not kefir. it smells more alcohol-y and just less nice overall. the consistency is thin even though it is my usual fermenting time and less than usual amount of milk. im so bummed since ive heard of people keeping the same grains alive for 20 years. oh well, i will just try again.
If you are making Kefir by leaving your fermentation vessel in the fridge to ferment, I am sorry to inform you that the fermentation time will be very slow. Perhaps that is what you have. The grains are not working properly because they are in the fridge and it is not processing correctly. Try washing the grains with clean filtered water and add new batch of fresh milk to your grains and allow the fermentation vessel to ferment in your kitchen table. If your ambient temperature is higher than 30 degrees C or 86 degrees F, you should have a shorter than 24 hours fermentation time.
Are you new with milk Kefir? How much Kefir grains in weight do you have? What kind of milk did you use? Did the milk curd up? Did the milk tasted vinegary? I am assuming that you followed the protocol of 6 days.
i made the 6 days method how ever no duplication nor prolifiration.granules are very small pin tip sized never growing for 2 months now though it's on fermentation
My friend, you are indeed making Milk kefir when your milk turned sour and it curds up like yogurt. Milk kefir grains are indeed small ranging between 1-2mm in size only. They do clump together and look bigger but will separate during the filtering process. The grains will keep on growing new grains so your grains are growing in numbers. The grains are 3 dimensional microcolonies of bacteria and yeast forming biofilms. Many smaller grains are also in the milk kefir and cannot be filtered out. You should weigh the weight of your grains before starting the 6 days double your grains protocol. After 6 days, filter out the grains, you can weigh the grains and you will see that the total weight of your grains would have doubled from your initial weight.
Yes, the milk kefir was still good to drink. In fact, I did check daily for the taste and made sure that the milk kefir has not gone bad or grown any mold. Otherwise, I would not have continued.
It’s better to use plastic strain and plastic or wooden spoon, because grains die when they touched with metal. After straining, grains should be rinsed and put in clean glass jar. They will really multiply and grow. That’s how I do it.
😂😂😂 steel is fine . Grains don’t die when touched with metal , metal is not recommended during fermentation because grains produce lactic acid which can leach the metal into solution.
@@Cinema.connoisseur Thank you for sharing. Indeed, it is okay when using stainless steel utensils. It is not okay to use bare aluminum or bare carbon steel metal for aluminum, oxidizes when in contact with liquid and carbon steel, rust when in contact with water or acid. That is also why it is better to use glass or porcelain material for the fermentation vessel. There are also more and more reports and science journals with the subject, chemical compounds found to be leaching out from plastics. Even from the water bottles we buy so often from the stores. Anyway, these are interesting topics. Thank you all for sharing.
Thank you for your comment. The world uses too many plastics these days. Science have found that toxic chemical are in fact migrating out of plastics to water even at ambient temperature. This is very alarming since Kefir has a PH of 3. I just wonder how much toxic chemicals may leach out from plastics at an acidic environment. I use stainless steel mesh and spoon because of the anti-corrosive properties of stainless steel and it does not give off any metal like taste.
@@momentswithlawrence507 Thank you for your response. Metal actually kills the bacteria we try to grow, you can use a cloth instead. I have virtually minimal plastic in my house. In my kitchen all my containers and generally utensils are glass, metal and wood, no cling film, no aluminium foil, ziplog bags etc. I’ve had the plastic strainer for 12 years and so consider I’m doing my part for the environment and am protective of my family’s health too because the plastic particles go in our food too. I have been actively involved in environmental protection for over 35 years.
This would depend on where you are located and where you would be buying the grains from. You can check if it is available online in your region. Thank you.
I add new milk daily but I do not harvest the Milk Kefir for 6 days. This allow the bacteria and yeast to continue to grow and multiply without hindrance and thus allowing the biofilm or the grains to double in one week. I then harvest the Milk Kefir on the seventh day.
Thank for sharing, first time, im going to try
Wow, what a great treadment with the grains and the result, amazing🤗👍🏻thanks for sharing!
Thank you!
very nice. thanks so much. i appreciate the gentle music too.
Amazing video. And I was yours 1K like ❤❤❤❤ Will try this next week when I get my Kefir grains:)
Thank you for sharing this information, much appreciated!
You are most welcome! Thanks.
Amazing
Thank You very muuch for sharing this method of growing Kefir grains.
Thank you!
Thank you for sharing this simple method I am on the 4th day used more milk in a mason jar, I am using new grains hoping to make more. I just took a look it is doing well and tastes great.
You are most welcome! I am glad that you are pleased with the result. Thank you for your support and comments.
This video really helped me with my new grains. Thank you!
You are most welcome!
Thank You For Sharing!
Thank you also for your comments and support!
Hi Lawrence, I tried your method and it worked great! My milk kefir grains hardly multiplied before I tried this, but now they went from 9 grams to 19 grams in 7 days. Thank you so much! 👍
That is wonderful news! Thanks for sharing your experience.
Thank you so much now i know how to make kefir grow and God bless you ....
You are most welcome! Thank you for your blessing. May God bless you and your family too!
Finally, a method that works. Much appreciated.
Thank you for your comments!
Thank you so much for this!
You are most welcome!
@@momentswithlawrence507 , thank you
Thanks for sharing 😀.
perfect good explanation i give you100%
Thank you for your support!
Super video, Lawrence! I am on Day 2 of trying to double my kefir grains.
I have a quick question. If by following your steps and measurements my product ends up being more of whey separation after 24 hours rather than that yogurt-like consistency, should I increase the amount of milk by 10 or 20 milliliters, for example? Or should I not care that the whey is separating more in my product rather than your product in your video?
Thank you in advance!
Yes, you can add more milk. It is probably because now is also warmer.
@momentswithlawrence507 Very good point, and that is true. I decided to do this process in my basement, where it is much cooler than upstairs. I will consider adding more milk tomorrow for the next day. Many thanks for your reply!
really helpful, thanks!
Thanks!
Thank you for this great video. I am starting today and will be following your method. Could you tell me what material the spoon that you use is made out of?
Sorry, I got this spoon as a gift so I do not know what material it is made of. Thank you for your interest.
I have heard that stainless steel is ok to use with bacterial cultures but not aluminium.
Wooden spoons are also good but are difficult to keep hygienically clean after a few uses.
Hope that helps a little.
@@nickieglazer7065 You are right about aluminium. Specially if it is bare aluminium. Thanks for sharing.
So, does the method work? Could you double your kefir grains?
Thank you so much! And I'm so happy to see you aren't on the "no metal" bandwagon. Someone says something once, and the whole internet repeats it like it's gospel.
Thank you for your comment and support. Stainless steel (304, 310, & 316) are used a lot in the pharmaceutical and food industries. For the fermentation vessel, I still prefer to use glass or porcelain material. For the spoon and filter mesh, I prefer to use stainless steel. I try to reduce using plastics as we now see more chemical migration coming out from plastics to our water and food.
Great tutorial thanks. Can UHT milk be used? And can this be done with less than 5g?
Yes, you can use UHT milk. If you are starting at 5g kefir grain to start making milk kefir, use between 30-50g of milk and ferment for 24-48 hours. Make sure that the surface has coagulated. if after 24 hours the surface has not coagulated, give another 24 hours. After a week of making milk kefir, you can then increase the milk volume accordingly.
Very nice informative video
My granules are on the slight orangish hue and also the taste of kefir is bit more sour than it used to be before.
Have i spoiled my kefir bacteria?
Anyway to regenerate them?
Try to wash your kefir grains with clean water and strain off the water as much as possible before adding in your milk. Thanks.
hello, could you answer a few questions please? Is there any advantage to using 1% skimmed milk when multiplying grains and in so doing replacing the fat content of regular 3.25% milk for some extra lactose? Is there any advantage to pouring off the old milk (or as much as possible) then add the fresh milk each day or would I risk pouring off small seed grains by doing this? Last question, is there any advantage to stirring the milk/seed grain combination throughout the day when multiplying grains or is it best to leave the milk and grains undisturbed. Thank you.
The lactose in 2% skimmed milk and a regular 3.25% milk has almost the same lactose. So the multiplying grains should be almost the same. The difference is that the 3.25% will form thicker yogurt like milk kefir because of the higher fat content. Stirring once a day is enough. I did not pour out any of the old milk kefir because it also does contain the good beneficial bacteria and yeast so it will help multiply the number of grains quicker. I hope my answers help. Thank you for your questions.
Thank you for your assistance Lawrence, I appreciate your response.@@momentswithlawrence507
Thank you 👍
You are most welcome! Thanks!
Thank you!❤
Great thanks..
Question I thought metal was not good for the grains??
If you are using non-stainless like steel, it is not good as it will rust. But using stainless steel metal utensils is okay. Thanks.
Tap the side of the strainer, and the kefir will filter through very quickly. It's a lot easier than stirring with a spoon.
Wow! That's great! I am new to kefir and grains. I bought 10 gram of grains, but it is struggling to multiply. I will surely try how you did yours.
Let me know how it goes! Thanks
How it goes?
Great information, thank you! I currently have about 1.5 tsp of grains that I'm using to ferment one quart jar of milk. Should I try and multiply my kefir grains or is that a good amount of grains per 1 quart of milk (I strain every 24 hours)?
Do you find the teste of your milk kefir very sour? Or does it have the slight sweetness from the milk? If it has that slight sweetness, the lactose in the milk may not have undergone 100% conversion into lactic acid. You can try an experiment if the sour taste is the same when you have a 24 hours and a 48 hours fermentation time. if the sour taste is the same, then the lactose conversion into lactic acid is complete for the 24 hours time with 1.5 teaspoon grains. You have the right amount of grains to milk ratio. If however the sour taste is different for the 48 hours, than your 24 hours fermented milk kefir, then you need more kefir grains or you need to ferment it a longer time. Perhaps ferment it to 36 hours or 48 hours. I hope this helps and thank you for your question.
@@momentswithlawrence507 Thank you!
You are most welcome!@@chaeliackerman1394
Very interesting! I wonder if the same technique would work w water kefir grains🤔
Sorry but I do not have any experience with water kefir. I would love to hear your result though.
it worked. Thank you
I am going to try this as my grains have stayed the same for I don't know how long and are gone a little yellow,,,I take it that you can then use the kefir made as normal? Tyfs! :)
Yes, after the 6 days protocol, you can make daily kefir milk as per normal. Kefir grains are indeed a bit yellowish. If you wash the grains with clean water, you will see that the grains are a little yellowish. I do wash the grains every couple of weeks. You can wash it with clean water or with milk. As long as the grains are making kefir milk with the correct sour note. then your grains should be okay.
Excellent video sir! Before I try your method, could you tell me what’s the ambient temperature in your region?
Good question. It was 28 degrees centigrade. Due to the warm temperature, the final proofing was shorter.
I see, thanks for answering! Where I live it’s 33C and I am on day 2 with your strategy.
I started it with 2g of Kefir grains due to my grain size reduction for past few weeks. On day 2 (today) two hours after adding the milk, I have noticed splitting inside the jar and it’s bothering me if I should provide them with more milk or not.
What are your suggestions?
And also, I am feeding them in the same time frame as yours, i.e. 24hrs
So sorry I made a mistake in my earlier reply as I thought you were asking about the ambient temperature for bread making. For Kefir grain, the ambient temperature back then was about 24 to 25 degrees C. In your case, since the ambient temperature is 33 degree C, you do not need to use the same timeline of 24 hours. Since these bacteria and yeast like warmer temperature and are very active, you can try an interval of feeding the grain with fresh milk every 8 hours. You can also increase the milk amount to prevent whey formation too early. Thus feeding 3 times a day and harvesting the grain on the 3rd day. You will need a bigger fermentation vessel for this.
No problem, I am very glad that you answered my questions and actually helped me to solve my problem.
I am going to try this method you have described now also subscribed to your channel because I like your minimalistic style by keeping things simple and logical 👍🏻
I LOVE kefir and recently became interested in making my own. I ordered grains online last week. 2 tblsp for $17.99. In one week, this newbie has almost one cup of kefir grains. Watching your video has helped me understand the process so much better. I use raw cow milk from our farm and it's delish.
Wow! That is great news! Using good reputable raw milk provides the best kefir milk. Thanks for sharing your experience.
My daughter in law milks Jersey cows. Jerseys produce milk with lots of cream. Some jugs we get have up to 20% cream. I don't leave all of that cream in it when I make kefir. I put 1 tblsp of grains in a quart jar and fill the jar with the raw milk with about 2 tbsp of cream. Shake it up then place it on the counter for about 24 hours. Timing depends on the temperature of your house. At about the 18th hour start watching it and you'll notice it's starting to get thick. Try to catch it just before it separates into curds and whey. If it separates, the kefir will be more tangy, even very sour. I also start a batch and put it in the refrigerator and in 6 days I have creamy, wonderful kefir. Do you have a small kitchen scale? Weigh it each time before you start a new batch. You'll be surprised at the increase in grains.
@@billiesheads212 Thank you for sharing your daughter in law's experience.
Hi, where did you buy your kefir grains?
@@billiesheads212 You’re lucky you have a direct contact to dairy….. considering the evidence of what’s injected into cattle and livestock recently; plus, the bills blocked which would make known to consumers everything injected into livestock (*even Raw and “organic” milk doesn’t need to make known to consumers what they’re injected with).
To make a long story short…… it sounds a lot safer to go vegetarian dairy-free unless I can find a relative with a cow.
My house is 73 degrees at all times, and my milk separated from the whey really fast in like 4-6 hrs. I dont know what to do, sometimes I think they are growing, and ither times, I feel like im losing them. Should I just do a refrigerator method? I dont even really get much of a thickness. I used process milk, and then I try to move over the raw.
Thank you for your question. I too have the same 73 degrees Fahrenheit room temperature. I am using whole milk and I do have whey separation when I do a 48 hours fermentation. What is the ratio between grains and milk? What kind of milk are you using? Remember, the better the milk quality the better the milk Kefir yogurt you will have.
Thanks! Do you just leave it on s counter all these days?
Yes, I just leave it in the kitchen counter.
Very interesting method! Question; is the resulting kefir after the six days drinkable?
Yes, in my case, it was drinkable. It was not contaminated. Since I kept on adding new batch of milk and using clean utensil, the milk kefir tasted like it was fermented for 24 hours only.
Yes, mine was perfectly drinkable too. Not too sour, a bit creamy and it tasted great!
@@momentswithlawrence507 hi can i know if it drinkable if i just do last night and today just strain?
If you are familiar with milk kefir taste, it taste very sour and yogurt like drink. It is different from milk that has gone bad. Kefir milk is full of lactic acid so it is very sour in taste. If you do no like the sourness, you can shorten your fermentation time to 8-10 hours. Of-course, we drink milk kefir because we may be lactose intolerant so it is better to drink very sour kefir milk when all the lactose has been converted into lactic acid.@@aqmabatrisyah4236
You keep the jar to the fridge or room temperature? Thank you!
Thank you for your question. I kept the fermentation vessel in room temperature.
So it's not necessary to strain them and change the bottle before the 7th day? 🤔
Yes, no need to change the bottle before the 7th day
at what temperature you made this ? i cant leave my kefir more than 2h out the fridge it ll separate i have 40 c temperature where i live
When I made this video, my room temperature was about 25 C. I left the bottle on my kitchen table. Your room temperature is too warm so it will ferment too quickly. You can perhaps try to use an insulated cooler and measure the inside temperature. If it can help lower the ambient temperature, it may help the kefir fermentation to to ferment at a slower pace.
@@momentswithlawrence507 i always put mine in the fridge in summer .. thanks for the advice
Does this produce kieffer milk or yoghurt? I have some grains I want to start with but need to increase the amount so this video is helpful!! Once strained what do I do with the milk? Thank you
After 6 days, I actually drank the kefir milk. It is very sour through since all the lactose has all been converted to lactic acid. When you use clean utensils, bacterial contamination is unlikely due to the acidic environment of the fermentation vessel.
Thank you so much Lawrence, that helps such a lot, looking forward to trying your method as my first time 😃
Hello Lawrence,
I have started with dried milk kefir grains that i hade to rehydrate and reactivate. It’s been now almost more than 3 months, and i still have the same starting amount of grains. Plus, i still didn’t get the “cauliflower” shape, they are still in their initial form.
Do you have any suggestions?
Many thanks in advance
Were you able to ferment some milk? Did the milk turned sour with yogurt like consistency? If the milk tasted like milk, then the kefir grains is no longer workable. You would need new grains.
@@momentswithlawrence507 Many thanks for replying, Yeah actually the kefir grains ferment my milk perfectly. It's just their amount (count) and shape that bothers me.
If the grains are fermenting the milk into the sour kefir yogurt consistency, then your grain is still good. Do not worry about the cauliflower consistency. The grains only look like cauliflower consistency before it has been strain since they clump together. But after the grains has been strained, it will have individual grain consistency. Perhaps you are using a colander with bigger holes. Try using a strainer with a smaller mesh size so that it can trap even the small grains.
Can we still drink the milk that has been used for fermentation?
Yes you can drink the Kefir milk. When you made sure that you had used clean utensils during the 6 days of fermentation and that there were no changes in color to indicate possible contamination or foul odor. If there was a color change and a foul odor, you will have to throw away the whole thing including the grain.
I live in the USA. How do convert the measurements?
Thank you for your question. 1 US fluid ounces = 0.03381402 milliliter and 1 US ounce = 0.0352733686 gram.
Thank you
Kefir grains kya destroy ho sake hain
Is there anything in the kefir grain process involved in osmosis or dialysis after the 2nd-5th milk addition?
Kefir grains are bacteria and yeast that ferments the milk turning lactose into lactic acid. These bacteria and yeast form 3 dimensional colonies that forms into biofilm. This biofilm continue to grow to more colonies as you continue to feed it with new fresh milk and this biofilm is a matrix of heteropolysaccharides called kefiran of equal proportions of glucose and galactose.
@@momentswithlawrence507It may also be used to describe a physical process in which any solvent moves across a selectively permeable membrane.
. When we add more milk Causing the concentration outside the kefir grain to be less, therefore the osmosis process occurs.
abd this process help growth quicky
@@adenhealthchiangmai9197 Thank you for sharing!
@@adenhealthchiangmai9197so,instead of straining kefir grains,simply add more milk for faster growth?
👍👍
Thank you
Can we use boiled and cooled milk to make kefir?
Thank you for asking. Yes, you can use boiled milk as long as you allow the milk to cool down before introducing your Kefir grains. You can also use pasteurized milk. I hope this helps.
Or, like I did, just make 1st grains reviving batch with whole milk, discard after 48 hours preserving the grains, then make and enjoy 2 more batches in a week ending up with 3x the grains. I just followed seller's instruction.
... what did you do with the liquid resulted, consumed or discarded?
Thank you for your comments. I consumed mine. The Kefir milk was in good condition.
@@momentswithlawrence507 , I discarded the first batch, as seller recommended, also because I believe in cleansing from previous environment, relying on bacteria properties to strenghten while ridding of impurities. After 1st week and total of 4 batches, I am now getting one every 24 hours (store-brand fresh whole -pasteurized milk at about 72°F) and produced 4× the grains. I will soon be able to use surplus to make Kefir-cheese/Lebneh.
Happy fermenting to you and all readers and let's meet here for more tips or questions. Ciao
@@bobisolano3161 Sounds good. Thanks!
Are those Irish Kefir Milk Grains?
These are Tibetan strain of grains. Thank you for your interest.
Do you store it in the fridge or a dark place without fridge?
Thank you for your question. When fermenting the milk kefir, I just place it on my kitchen table. No need to store it in the fridge.
Hi,the spoon you used in this video was of metal isn't it incorrect?
The spoon I used was a stainless steel spoon.
Does good kefir smell like spoiled milk?
I know what tangy tastes like from storebought kefir but when I tasted what i thought was a suitable batch of completed kefir (curds on top, whey started to separate on the bottom, stirred to combine, then strain), the result tasted awful.
Reminded me of the smell of milk left in a baby bottle that sat too long before cleaning.
Is that the right smell and super acidic taste (plus very grainy) of homemade kefit or will there come a point where it gets tolerable like the storebought one (which tastes like a combination of yogurt and sour cream)?
This video is about how to double your grains.
Regular kefir fermentation only require between 12 to 36 hours depending on your room temperature and how fermented you prefer.
Store bought kefir smell and taste better because it uses a limited number of bacteria and yeast. Sometimes, it does not even have any yeast or perhaps just one type of yeast. So it basically take like yogurt.
Are you staining using a colander with large holes ? If yes, perhaps try changing to a stainless steel or nylon mesh with smaller mesh size so you can also trap the smaller grains.
Kefir fermented with kefir grains is an acquired taste. It does not smell like yogurt. It does smell more like slightly yogurt with a vinegar smell. This is because, the lactose were converted to lactic acid. If you are smelling sour milk with an off smell, then it could be spoiled.
How long was your fermentation time and what was your room temperature? If you are having warmer temperature like 30 degrees centigrade, you can shorten your fermentation time to 12 or 16 or 18 or 20 hours.
@@momentswithlawrence507 Thanks for the prompt reply.
These are fairly new grains I purchased from Fusion Teas on Amazon. I followed the instructions to activate and the grains successfully convert milk into curds and whey (something I'm assuming wouldn't happen if the grains were bad).
The temperature in my house is climate controlled, keeping a steady 24° C (75° F) and I haven't found the grains to be multiplying as I have the exact same size I started with going on my third week now.
I use a fine mesh stainless steel strainer with a silicone spatula to push things through so the holes are very small.
Thinking perhaps the kitchen counter was too cold I placed a folded tea towel underneath. I even tried placing it in an oven (with no heat) but just a light on. When I did that I noticed the temp got up to 35° C (95° F). The milk separated as usual but that time the milk took on a more pleasant yeasty smell. I was concerned that temp was too warm, so back to the counter it went. In all those scenarios, I had a tight closed lid (glass Mason jar).
Then I tried a coffee filter with rubber band and no lid. Same results, the milk separates into curds and whey in around 12 hours with only about a tablespoon of grains to about 1c of milk (237 ml).
So, my goal is to:
- have my grains multiply so I can have a greater amount of kefir and
- find a balance between beneficial health properties and palatable taste. While I understand homemade won't taste like storebought, I just can't stomach the feeling that I'm drinking soured milk that smells spoiled to me, and is grainy, and not thick and smooth - that's what I really want.
I think what is happening to your fermentation is that with the oven temperature, it is fermenting fast so that the curds and whey would separate. You can try fermenting it on your kitchen counter even at 24 degrees, it would be able to ferment without separating the curds and whey even at 24 hours. Try again and it will be much better. You can also try washing the grains occasionally with clean water. The give the grains at least 24-48 hours fermentation time after washing. This will take out the acetic sour taste. I hope this helps. I would normally wash my grains when they gets too sour.
@@momentswithlawrence507 Ok, I will try that. Thanks again for the engagement.
nice. Get plastic sieve. Put 5g Kefir in sieve and put sieve in bowl with milk. Rinse sieve with grains every day with fresh milk and put fresh milk in bowl.
Great idea!
you can make or buy a Kefir grain cage which is simply a perforated PP (polypropylene) container or sack (which you close with a clip or a draw string) into which you place your grains. When fermenting for you has ended simply pour off the Kefir into a storage container and add fresh milk into the original container to begin a new fermenting cycle.
I never rinse my grains.
This is really awesome.But hiw to store thise grains?? Now you harvested 12 grms of grains.. how much will you need to use for the next batch of kefir? The whole 12 gms ? am getting ready to make kefir for the first time. Bought grain grom amazon.. would like to try this way.. if so how to store the grains.?
So sorry for the late reply. The ratio between kefir grains and milk is about 5-10%. So with 12 grams of kefir grains, you can use between 120g to 220g of milk. czcams.com/video/pj9ooWuUxzw/video.html
@@momentswithlawrence507 😊thank you for replying.🌹after watching ur video many times i used the correct amount milk. The grains i bought was exactly 12grms😊. on the package they said 200ml milk. But i used arouns 120ml. I strined First ferment when i found it thick after around 10 hrs since it is nearly 37°c hot here. Only problem is. Kefir is sour.. 😅 i thought it will taste like greek yogurt
@@elizabethalex5003 Yes, milk kefir is indeed very sour. Like vinegar. Lactose are changed into lactic acid. Of coarse, the sour the better especially if you are lactose intolerant. You can also try fermenting at a shorter time like 6-8 hours since you have warmer temperature.
Also, I heard that you’re not supposed to use stainless steel. Is that a myth? Thanks!!
Total myth.
For the fermentation vessel, it is best not to use stainless steel for it will corrode and rust due to the acidity in Kefir milk.
Ah, thank you!!
@@user-go5cj9xt1l You are most welcome!
@@Subject_Proto Then is is OK to use a stainless steel wire mesh strainer? I am having a very hard time finding any other material like nylon or plastic.
If i have to be adding milk every day, can the milk be cold from the fridge?
Yes, but the activities of the bacteria and yeast will be delayed since it is more active when the temperature is higher. As soon as the temperature goes back up to room temperature, it becomes active again.
@@momentswithlawrence507 thanks for your speedy response. I have just done my first batch!
@@sattaurnikki You are most welcome!
Can you take milk out of the refrigerator? Or does it have to be room temperature milk? Thank you.
When fermenting the kefir milk, it has to be at room temperature. The temperature in the fridge is too low and the good bacteria and yeast will become dormant.
I haven’t seen it advised to let milk warm before pouring over grains. I strain my fermented kefir milk and store in fridgie then i use cold whole (pasteurized) milk direct from fridgie to pour over grains and leave on counter for 18-24 hours. I have whey separation, i shake and strain, repeat
Yes, No need to warm up your milk coming out from the fridge. The grains will start to ferment by itself when left in your kitchen counter-top when the temperature is just right for the grains.
@@momentswithlawrence507 Thank you.😍😄
Lawrence or anybody else can you tell me (approximately) what 5 grams of grain would be in standard spoon size ie: 1 teaspoon or 1 tablespoon. Thanks for the help
It is probably 1-2 teaspoon.
thank you @@momentswithlawrence507
Nice video. at what temperature are you fermenting and do you heat the milk? also is it low fat or full cream milk?
Thank you for commenting. The average room temperature then was about 25 degrees Celsius or 77 degrees Fahrenheit. I normally use whole milk and do not heat the milk.
❤❤❤❤❤❤❤
Thanks
Are the grains always going to be so tiny?
When they are clump together, they look like cauliflower. But when separated, they are probably 2-3mm in diameter.
Hi good video
My grains not rising to the top .
But curds are forming at bottom still and looks like regulate milk on top can you help me
When you stir well, the grains would normally sink to the bottom. if you do not stir well, then as you pour in new fresh milk, you will find that some grains may float. As long as you are getting the curdling and it becomes very sour, then you are doing it correctly.
Yes your rite I bin stiring the grains with a spoon .. should I not stir . Thanks for the reply ..
Stirring well is always best. You can also try without stirring and you will notice the grains would float and also clump together.@@martinmoreno473
I have been growing grains non stop for inoculating ratio of milk to grains not much about Cfu. Seems to me the only fermentation version that has worked for me is the by product I questioned before was safe. That was the best I have ever had and I back stepped making it like most everyone else does on you tube. I’m back on the store bought till I get it right. Im going to try the product from this process again tomorrow and see. What I got this time seems to surpass the stuff from the store. I think this is the correct fermentation process as well. Not just to grow the grain.
Once you have enough grains to make milk kefir (5% grain : 95% milk), you can concentrate on fermenting milk using either 24 hour or 36 or 48 hours. Depending on the level of tartness you desire, you can then stick to that fermentation timeline. For me, I normally use 20:80 ratio for my grains to milk ration. Sometimes I used even more grains as I prefer a complete lactose to lactic acid change and a more complete break down of the milk proteins for better absorption.
@@momentswithlawrence507 at that ratio 5:95 it does not work in my guts. I’m going to see if the extension office can test to see how much bacteria I’m creating and what kind. There are only 2 commercial brands I find sufficiently inoculated. 🤷🏻♂️ I still think this is the right way to ferment it vs the shorter ferments. I’m trying to find a lab to back me up.
@@dummieall3150 Interesting idea. Please do let me know the outcome. Thanks.
Hi...summer is coming and temperature will go upto 38 Celcius...how to keep grains alive at this hot temperature?
38 degrees Celsius is actually one of the best temperature the kefir bacteria and yeast love to grow and multiply. With such warm temperature, your concern would be to shorten the fermentation time from 24 hour to perhaps 12 hours. You can try between 8 - 16 hours. You can taste and see how you like the sourness. When all the lactose has been successfully converted into lactic acid, your milk kefir will be very sour.
And do you know what the theory behind this is? I can imagine that by gradually increasing the amount of milk and leaving it with the grains for the whole week, you allow the smaller kefir grains to grow enough to be filtered by the strainer instead of going through, thus having a lot more at the end compared to the normal way of just straining it every day, is this correct? Also, is this scalable, if I have a lot more than 5g?
Yes, you are right about the smaller grains theory. If conditions are perfect like temperature and using the best type of milk like raw milk, I am sure that you can more than double the grains. You can certainly try using more than 5g. Thank you for your question and do let me know how it goes. Thank you.
Hi Lawrence, I've just started making kefir. I have about 6g, but within a week it's increased to 9g, just using 200ml milk per 24hrs (and consuming it). I've just come across your method. My kefir so far (after each 24hr period) is a sort of milky, grainy consistency. There's lots of small bits in it, and it's no where near smooth. What do you recommend?
Many thanks,
Perhaps your room temperature is colder so you may want to increase your fermentation time to 36 hours. What kind of milk are you using?
@@momentswithlawrence507 I'm using semi skimmed, and full fat milk too. Do you think it's just not having enough time? Also, what is the benefit of your process, where you add small amounts of consecutive days?
Using skimmed milk has the tendency of making milky or watery consistency. Whole milk will have a better drinkable yogurt like consistency. If your kefir is not having a slight whey and milk solid separation, you can try changing to using whole milk or increase the fermentation time. Remember, this process of doubling your kefir grain in 6 days is for beginners when you are starting at low amounts of available kefir grain. This process helps in increasing your available grain. I hope this helps. Thank you.
Just wondering why this produces more grains, is it because you are not over saturating them with milk?
Since the Kefir grains are alive, by providing daily food, a favorable environment and not disrupting their colonies, they are able to multiply more.
@@momentswithlawrence507 hi, I wondered what you meant by not disrupting their colonies.. I thought it was advised to give them a shake? Also, I've heard of people using powdered milk with their whole milk, apparently it thickens it up like yoghurt more easily. What are you views?
@@AJ-ku9jz I meant by not disrupting their colonies was not to filter the milk kefir from the grains. Giving it a stir everyday and adding new milk till you achieved 6 days. Concerning whole milk, milk powder, yes, you can also make milk kefir from milk powder but the quality is inferior as compared to fresh milk. The whey separates at shorter time.
@@momentswithlawrence507 so only stir during those days, no shake it? Great I've been shaking the crap out of mine... I thought to add a tiny amount of powdered to the fresh for thicker consistency...
Mine are not multiplying. 😩 What temperature does it need to ferment and grow? Thanks 🙏🏼
Were you using kefir grains or store bought kefir milk? If you were using kefir grains, did your milk turned into milk kefir? Meaning the milk turned into a sour yogurt drink? If yes, that means the milk is fermenting. The kefir grains should grow and multiply. If it did not turned into a sour yogurt drink, what was the temperature in your kitchen? The fermentation will require a temperature between 25-40 degrees Celsius or 77-104 degrees Fahrenheit. If however, you are using store bought kefir milk, you will not be able to get any grains from those.
@@momentswithlawrence507hi lawrence.. may i know why I can’t get grains from store bought kefir milk?
The store bought kefir were engineered to carry specific bacteria and sometime don't even have yeast or only a few types of yeast. Not enough bacteria and yeast to symbiotically co-exist. They are also prone to contamination from molds and other harmful bacteria. You can however make kefir milk up to a certain times (perhaps 3-4 times) before it gets contaminated with molds. Unlike natural kefir grains may carry more than 30 different bacteria and more than 10 types of yeast. It is also very acidic so the chances from mold contamination is very low.
How to keep our grains alive when we're not making the kefir milk? Just leave it in the fridge with a little bit of milk?
If you are not making milk kefir for 2-3 weeks, you can keep the grains with milk in the fridge. But if you are traveling perhaps longer than 3 weeks, I would suggest that after filtering the grains, you can directly place the grains in your freezer. Thank you for your question and support.
@@momentswithlawrence507 Thanks, I thought the kefir grains can't be placed on a freezer. Good to know, as I will be travelling out of the country.
@@wann9333 Once you are back. Simply take out the grains from the freezer, add your milk in and give it 24-26 hours.
@@momentswithlawrence507 Understood. Thank you 👍
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Hi, This is such a an amazing experiment.
I have also tried your 6 day protocols and with success, even though I have more than enough Kefir grains.
Just wondering if you would know if different variety of Kefir grains differ do produce different texture of milk Kefir, like more or less creamy/ sweeter?
Which variety is the best?
I am very glad of your success. I have not tried difference grains. But my guess that none will be sweet. All kefir milk will only be sour because of the lactic acid produced.
Why not use a bunch of milk at once? Thats what I did & apparently that wrong
Thank you for your question. If you are just starting with Milk Kefir and you only have a limited grain amount, this video shows you how you can double your grain amount in 6 days. If you are not new and you simple wanted to make milk Kefir, yes, you can add more milk to your grains and you do not need the 6 days protocol. You can make milk Kefir within 12 to 24 hours.
Is the harvested milk edible to drink?
Yes, I smelled it first and made sure there was no strange smell before trying it. The taste is very very sour. The lactose was all transformed into lactic acid.
Great one there ! . Hey why begin with 5g to 20 ml milk , why not use the 1/10 ratio or so??? I'm curiodu (, that's what I'm doing
This process ensures a faster and more complete transformation of the milk into milk kefir since the goal is to double kefir grains in 6 days. Milk fermentation can be affected by the ambient temperature, so I opted to start by using more grains since the ambient temperature of my house at that time was around 21-22 degrees Celsius or 69.8-71.6 degrees Fahrenheit. If your ambient temperature is higher, then you could use more milk as the milk kefir fermentation will be faster. I used 5 grams of grains in this video as an example. Feel free to try any weight you want. Thank you for asking.
Can I use goat’s milk for this?
yes you can
You are the first I've seen to not put a lid on the jar. It makes sense doing it your way. Why does everyone else cut off oxygen supply with a lid? Benefits?
Thank you for your comment. The lid could be to keep away unwanted bugs like fruit flies. To avoid contamination.
so basically for this process, i have to stop making normal batches for drinking and instead focus completely on multiplication, and be on kefir break????
This process is basically suitable when you are just starting with limited amounts of grains. But if you are already doing normal batches, you do not need to do this process for you will have enough grains.
Also can I use fresh Cream or half n half or heavy cream mixed with milk?
Yes you can. It will have a slight kefir taste. You can use your kefir grains to make Creme Fraiche with heavy cream or sour cream with half and half. Let it ferment 48 to 72 hours for creamy and silky texture.
It did not work with me can you till me what could be the reason?
I would appreciate it if you can let me know what you did? The whole process. Thank you.
Can you multiply 1kefir grain please.?
Yes, you can even when you only have 1 tiny little Kefir grain. With 1 tiny Kefir grain, you can use less milk. You can start with 1 teaspoon milk and place the 1 piece grain on the edge of the bottle and tilt the bottle so the 1 teaspoon milk covers the grain. Check if it has curd up on the 2nd day. If it has curds up the milk, add one more teaspoon of milk. One the 3rd day, add 1 tablespoon of milk. Then increase the volume of your milk. After 6 days, you can harvest and see how much grains were developed then immediately do a second 6 days process. After two 6 days process, you would then be able to start daily harvesting of milk kefir and kefir grains.
Thank u so much. Should I store the 1 grain in fridge or counter.
@@susanleezer182 If you are doing the 6 days to double your grain process, you can do it at your kitchen counter.
How many time we can use milk kefir grains to make milk kefir?
Thank you for your question. You can use the kefir grains every day to make milk kefir. Technically, for unlimited time for as long you keep your utensils clean. The grains will keep on growing and you can give away some of your grains to your relatives and friends. You can also store some of the grains in your freezer as reserved.
@@momentswithlawrence507 woow so I can use this grain number of times. I thought we can use this grain only couple of time to make milk kefir. Thank you for sharing this information. Correct me if I am wrong.
@@Veer_Abhimanyu1 Yes, you can keep on making kefir with the same kefir grains. The better your milk quality, the better will your milk kefir be as well. Keep your grains healthy by feeding them with good quality milk.
Good system to multiply em faster. Only, it’s not recommended to use metallic utensils. Use plastic or wood instead.
Thank you for your comment. I agree that we have to be mindful of what material we are using with milk kefir since it is quite acidic. Do you know that studies have found chemicals do migrate out of plastics? That is why I prefer to make my own Milk Kefir rather than buying store bought kefir. Because most store bought kefirs are in plastic containers. For metal utensils, you can use stainless steel utensils, especially 310, 316 & 304 stainless for they have anti-corrosive properties. For the fermentation vessels, it is best to use glass or porcelain material. Again, thank you.
@@momentswithlawrence507 Thanks for this valuable information. I also make my own kefir for same reasons, but use plastic utensils. I’m going to get me some ceramic spoons.
@@oceanicreature Why didn’t I think of ceramic ?!! I have been using little wooden spoons.
Thank you 🙏🏻
@@momentswithlawrence507 So true about the plastics.
Thank you 🙏🏻 for sharing.
@JULES Plastic is petroleum oil based and is proven to contaminate/migrate into whatever substance it is used to contain.
More and more studies show that toxic micro plastics are being ingested into lungs, causing long term lung damage.
For example: Bottled water & face masks 😷
Can you do this raw milk straight from the cow?
Yes, if you have a reputable source for raw milk and if there are no government restriction on consuming raw milk in your area. There are many CZcams channels that talk about the health benefits of consuming raw milk or making milk kefir with raw milk.
@@momentswithlawrence507 Can we use pasteurized milk?
@@aydinvaliyev3788 Yes, you can.
@@momentswithlawrence507 Thank you for your quick response. Taking this opportunity I would like to ask one more question and I am sure you know the answer and know how to explain it in simple words. Many people here on youtube say that "Kefir changed my life". Could you please explain what they exactly mean by that? What was BEFORE and what became AFTER?
@@aydinvaliyev3788 You are certainly most welcome. Concerning your question, I am not sure which youtube site you have visited that claimed "Kefir changed my life". Perhaps you may want to ask them directly? As for me, I am lactose intolerant. Kefir is able to breakdown the lactose into lactic acid so I do not experience up-set stomach and it also has more strains of good bacteria and yeast for a healthier gut microbiome. It is also easy to make and does not require a yogurt machine. I hope this helps. Thanks.
Will the kefir not taste too tart if it is kept out for 6 days?
This process is basically for beginners since when one received their first Kefir grains, it could be a small amount. I got my first Kefir grains that was less than 5g. I did this 6 days fermentation once. Today, I have plenty of kefir grains as it never stops growing. So I add some kefir grains to my kefir smoothies. And to answer your question, Yes, definitely. It is very tart. Some ferment 24 hours and some ferment 48 hours. The 6 days fermentation has the tartness that is similar to that of the 48 hours fermentation. Very acidic.
@@momentswithlawrence507 will adding a natural sweetener, like SugaVida, quicken the development
@@roberthart9886 Interesting question. I have not used SugaVida before nor have I tried adding to Milk Kefir fermentation. Though SugaVida may in itself be carrying certain Lactobacillus, Leuconostoc, Streptococcus, Lactococcus and other bacteria, it is possible that it will help speed up the fermentation of milk. There is also a possibility that number of bacteria in your Kefir grains may grow in numbers as it forms a symbiotic synergy with the bacteria found in the SugaDiva.
@@momentswithlawrence507 IM TRYING IT NOW, JUST 1/8 TSP
@@roberthart9886 Please let me know how it goes. Thank you.
That 1 grain is yellow, is this ok?
When kefir grains has been washed with clean water, it is actually having a hint of light yellowish in color. It is only white in color when it has milk kefir all over the grains.
raw cow milk？
Yes, if your region allow the use of raw milk. It will be very creamy.
For some reason I can smell it through the screen 😂
Milk Kefir do have the vinegary smell because of the lactic acid formation.
Me tooooooo!!!! I promise! I was here watching the video and smelling kefir 😂😂😂
Then, you shouldn't be here!
@@bobisolano3161 why not? I love the way kefir smells and taste? Why do you think I’m watching the video? Hope you have a better day!
@@bobisolano3161 nobody is complaining Mr. Negativity
Does anyone knows how to make the grains ?
You can search for reputable online suppliers located in your region.
It's been tried in labs but has always been unsuccessful, it's been passed down generations and that's the way you get it.
Kefir 1 science 0.
If u just received your 1st teaspoon of kefir grains, u in the right place to start. Because in general 1 tsp makes 1cup of kefir after straining them 😉, if u want more than this, then use this method, dont ket ur kefir go extremely bad or to waste if u need a break just frige them with freah milk or freeze it how others do it, i have not had th need to freeze, some1 in my family always wants a drink of this God Goodness 😉
Thanks for sharing your experience.
I thought you cannot use steal while making kefir?
For the fermentation vessel, best to use glass or porcelain material. For the spoon and mesh, you can use stainless steel 304, 310 or 316. For these stainless steel grade have anti-corrosive properties. Thanks.
an open question to Lawrence and or his readers; what is it that makes the difference in feeding progressively larger amounts of milk to the grains each day over six days Vs the same total amount of milk once at the beginning of a six day ferment? Just curious to understand how the bacteria grows and why one method is more effective over the other. Thanks in advance.
In the 6 days protocol, you are giving these small bacterial growth enough time to grow to a bigger size so that it can be collected after 6 days. Compared to daily filtering, some very small size grains do pass through your filter mesh.
yes I realize that we want the grains to grow larger, my question is why does a daily incremental milk feeding work better than simply placing the grains into the total six day milk quantity on day one and then leaving it to ferment for six days?
ok you are saying with daily harvest you will lose some of the small grains each day if you harvest. What I wanted to understand is placing the original quantity of grains into the six day milk total on day one and just fermenting for six days. What happens then? Same total quantity of milk same six days.
With daily incremental milk feeding, I am also stirring the mixture at least once a day. I did not try using a 6 days milk and then just wait for 6 days. You can try to do this experiment and let me know if you also obtained a similar result. I would suggest that you still do a daily once a day stirring to avoid the surface from drying out and becoming moldy. @@morayjames92
will do. I will set it up today and get back to you in a week.@@momentswithlawrence507
dang i think killed my grains after 5 months, ended up with sour milk. i think its cause the cap accidentally sealed in the fridge and without fresh oxygen, they died after less than one day?! i am going to rebuy some new grains but its sad since i was up to around 6 or 7 tablespoons and started with only 3/4 tablespoon. i can tell based off the smell and texture that it is sour milk and not kefir. it smells more alcohol-y and just less nice overall. the consistency is thin even though it is my usual fermenting time and less than usual amount of milk. im so bummed since ive heard of people keeping the same grains alive for 20 years. oh well, i will just try again.
If you are making Kefir by leaving your fermentation vessel in the fridge to ferment, I am sorry to inform you that the fermentation time will be very slow. Perhaps that is what you have. The grains are not working properly because they are in the fridge and it is not processing correctly. Try washing the grains with clean filtered water and add new batch of fresh milk to your grains and allow the fermentation vessel to ferment in your kitchen table. If your ambient temperature is higher than 30 degrees C or 86 degrees F, you should have a shorter than 24 hours fermentation time.
Shouldnt use metal spoon and sieve
Yes, one can use 304 or 316 stainless steel.
@@momentswithlawrence507 thnks for ur reply
i tried it it didn't work with my kefir the grains did not grow shall i keep it for longer time?
Are you new with milk Kefir? How much Kefir grains in weight do you have? What kind of milk did you use? Did the milk curd up? Did the milk tasted vinegary? I am assuming that you followed the protocol of 6 days.
Did the milk turn sour on the first 24 hours fermentation and did the milk thicken up like yogurt?
yes indeed am new,it turns sour in 24 hours,granules are small very small,not growing fat nor proliferate,i use pastrised milk
i made the 6 days method how ever no duplication nor prolifiration.granules are very small pin tip sized never growing for 2 months now though it's on fermentation
My friend, you are indeed making Milk kefir when your milk turned sour and it curds up like yogurt. Milk kefir grains are indeed small ranging between 1-2mm in size only. They do clump together and look bigger but will separate during the filtering process. The grains will keep on growing new grains so your grains are growing in numbers. The grains are 3 dimensional microcolonies of bacteria and yeast forming biofilms. Many smaller grains are also in the milk kefir and cannot be filtered out. You should weigh the weight of your grains before starting the 6 days double your grains protocol. After 6 days, filter out the grains, you can weigh the grains and you will see that the total weight of your grains would have doubled from your initial weight.
Is the kefir good after 6 days of doing this??
Yes, the milk kefir was still good to drink. In fact, I did check daily for the taste and made sure that the milk kefir has not gone bad or grown any mold. Otherwise, I would not have continued.
@@momentswithlawrence507 how do you know it has gone bad? Odor? I have heard it turns purple or orange?
@@momentswithlawrence507 also doing this your way I way more than doubled the grains I went from a table spoon to quarter cup
@@dummieall3150 Yes the smell would be different. Just awful.
@@dummieall3150 That is just great news. You probably use better quality milk.
It’s better to use plastic strain and plastic or wooden spoon, because grains die when they touched with metal. After straining, grains should be rinsed and put in clean glass jar. They will really multiply and grow. That’s how I do it.
😂😂😂 steel is fine . Grains don’t die when touched with metal , metal is not recommended during fermentation because grains produce lactic acid which can leach the metal into solution.
@@Cinema.connoisseur Thank you for sharing. Indeed, it is okay when using stainless steel utensils. It is not okay to use bare aluminum or bare carbon steel metal for aluminum, oxidizes when in contact with liquid and carbon steel, rust when in contact with water or acid. That is also why it is better to use glass or porcelain material for the fermentation vessel. There are also more and more reports and science journals with the subject, chemical compounds found to be leaching out from plastics. Even from the water bottles we buy so often from the stores. Anyway, these are interesting topics. Thank you all for sharing.
Hi thanks for your video but you don't have to use metal things to make kefir
Thank you for your comments!
I was told and many videos make a point of not using any metal equipment on kefir, so a plastic mesh strainer and wooden spoon.
Thank you for your comment. The world uses too many plastics these days. Science have found that toxic chemical are in fact migrating out of plastics to water even at ambient temperature. This is very alarming since Kefir has a PH of 3. I just wonder how much toxic chemicals may leach out from plastics at an acidic environment. I use stainless steel mesh and spoon because of the anti-corrosive properties of stainless steel and it does not give off any metal like taste.
@@momentswithlawrence507 Thank you for your response. Metal actually kills the bacteria we try to grow, you can use a cloth instead. I have virtually minimal plastic in my house. In my kitchen all my containers and generally utensils are glass, metal and wood, no cling film, no aluminium foil, ziplog bags etc. I’ve had the plastic strainer for 12 years and so consider I’m doing my part for the environment and am protective of my family’s health too because the plastic particles go in our food too. I have been actively involved in environmental protection for over 35 years.
Kafir grain price kya ha
This would depend on where you are located and where you would be buying the grains from. You can check if it is available online in your region. Thank you.
So you dont give them new milk, instead you just keep adding fresh milk to the old?!
I add new milk daily but I do not harvest the Milk Kefir for 6 days. This allow the bacteria and yeast to continue to grow and multiply without hindrance and thus allowing the biofilm or the grains to double in one week. I then harvest the Milk Kefir on the seventh day.
Nice!! Thank you!
@@user-go5cj9xt1l You are most welcome!