I was able to buy some grains from you and i received the ebook with the grains! I have been amazed at the benefits of this drink that i can make at home with milk! I have noticed a real difference in my digestion and other bodily functions...i have not been this healthy in years, i'm not making this up, or imagining the changes. Thank you so much for sharing something GOOD for us!
I bought your Kefir grains and have been making excellent Kefir right from day 2. I found that even though the organic milk says it is pasteurized it did not make good kefir so have been boiling and cooling it down to lukewarm and now it makes great thick kefir. Yesterday I took 3/4 of a gallon of milk after boiling and cooling I added the grains. Within 8 hours I had outstanding Kefir. I was rather skeptical when I received the grains because the lid was slightly ajar on the small container but I followed the instructions exactly and they have proven to be great. Thank you!!
This is incredibly useful, I just started this week and have been steadily accumulating questions, leading with when I know it's done. The only way this could be improved is if you had an hour counter to go along with it. 36 hour seems quite long, I'm only going 24 hours but I noticed my grains have really started to become active starting with my last batch. First few rounds there was little more then somewhat thick milk. But the most recent batch is smooth and creamy, and only too 20 hour to reach a point that I understood it to be done.
I got my keifir grains from your company & have had great success with I have so many grains I don't know what to do with them I can't even give them away hate to put them on compost but don't know what else to do with them. Great product & info on keifir was very thorough recommend to anyone wanting to make keifir. Also made keifir yogurt very easy & very good.
I cannot wait to see what these mighty probiotics will do for me (I've had chemical sensitivities since 2007). I use coconut milk for smoothies right now. But, I look forward to using kefir instead. Once my grains gain strength and multiply, I'll try making coconut milk kefir. But, even if it doesn't help with MCS, this stuff is going to be heavenly. Pure, white, creamy, and luscious. Oh my!
jukes243 you need a liver cleanse if you’ve got chemical sensitivity’s. Kefir is still well worth a try though. It does fight off candida and bad bacteria.
I second the idea that this video needs a timer overlaid on the black back background. It would also be really useful if you had a percentage of 36 overlaid as well.
1 week in and I still have a tad watery kiefer and it really smells yeasty. I saw on your directions that it will be smelly. It’s just really strong of yeast and only the top gets cultured. The bottom of the jar still looks like whole milk.
@Ryker I do I either shake it up or stir it back together then strain. Makes straining easier. If I wanted to drain of whey I would then put it in another jar and set it out longer till it separate again then I could drain off the whey.
We are having a heat wave. AC on when we want it. So our timing witb the kefir is sketchy. I am used to stirring. Lemony and like sparkly. A big surprise for my non farm raised husband as he loved buttermilk andI didnt have to cajole him in to drinking it. But I would check my kefir mid day and it would have some whey holes at the bottim, but still tasted sweet. By afternoon, it would have a solid inch or more of whey at the bottom. But, I just want to be sure we get the best health benefits.
You need 24 hours for the probiotics to be sufficient to bother making it. Either dilute it a little bit with some cream once it’s chilled or second ferment it with the length of an orange peel, or maybe 2-3 blueberries.
Nice video, mine doesn't get thicker at all. The upper side look the same but under the milk remain watery. I tried many batches, different milk quantity,different milk, different temperature. The grains multiply like crazy, but no result at all. It become frustrating
Recently ordered and am currently fermenting your kefir grains; this coming from a 2 year kefir culturing background working with a starter culture instead. Grains vs. starter... hmmm. Not expecting any difference once the grains are back up to speed. Regardless, can't wait to take up drinking again.
does anyone know what to do if you waited over 36 hours (I went to like 41 hours because I was too busy to strain it and sort of lost track of time)? My kefir separated with thick on top half and liquid on the bottom. after straining and mixing, it's too thin. Is it good to use or should I dump it? It's in the 70s/60s here where I am right now. I used 2 cups of milk. I am now on a new batch (1 cup) and will check back after 24 hours. I think I used too much milk on this batch or just waited too long...
When it starts to separate, should I mix them/ blend them or should I eat the curdy one and drink the whey which is super beneficial as well? or I should place them in the fridge to make it thicker kinda creamy drinkable yogurt? thanks
My kefir is ready in under 24 hours just like this with the clear pockets at the bottom. I make mine with 2.27 litres of organic whole milk. Mine must have super powers😉
I received the milk kefir grains that I ordered from you on 10/17 and they're growing so fast that I almost have too many, already. I know I can use them to make coconut milk kefir, once or twice a week, without harming them. However, can I use them to make water kefir, once or twice a week, to help slow them down, and not harm them?
I've used your grains for a few years and produced great kefir. I have 2 questions. First, one of my batches ( 2 year old grains) was infused with a blue coloring. I assumed it was a new blue colored yeast and decided to throw everything out and reorder more grains from you which just arrived. What could the blue color indicate? Secondly, I live in the Caribbean with average temperatures during the day of 85F. My kefir separates into curds and whey in 24 hours with the grains usually above the whey but at the bottom of the curds. I find the whey is just too sour and discard it and use only the curds. Is my kefir mostly probiotics or yeast? What do I miss by discarding the whey liquid? Thanks for answering.
Thank you for the question. I am sorry to say I do not know what the blueish tint is and what causes it. I had this happen one other time with a customer and I searched and asked in a couple forums and groups and nobody could tell me what it is. The whey is very good for you but if you don't like to drink it I wouldn't worry about it. You are getting tons of probiotics in the curds. Probiotics are yeasts as well as the bacteria. You are getting both and are still very beneficial.
Is this the only place to contact the owner if we have questions about our grains we recently purchased? The e-book and the instructions that came with the grains do not provide contact information. So how does that work?
I'm waiting for this to come through my mail and am excited to try it out to see if it fixes some stomach problems my family and friends have. I hear people saying it taste great, but it looks delicious like cottage cheese and sour yogurt to me lol. I am kind of scared of doing it wrong and it gets dirty and contaminated somehow though....or not taking care of my milk rotting. I'm also doing low carb ketogenic life so this might be a bit of a challenge for me. Do you have any advice for me on this?
Yes, very important advice. Here it is. Don't worry. Let go and have fun with it ;) We all have to start somewhere. We give you everything to set you up for success and are there if you have any questions.
I'm on a ketogenic diet as well and use Fairlife whole milk to make kefir, that has half the lactose filtered out & 50% more milk protein-kinda like Greek yogurt. Otherwise I was only be able to consume less than half a serving or so at a time w kefir made from reg whole milk. I also add 1-3 oz of heavy cream, stirred into each glass, which makes it SO much better. Edit: I found the kefir grains did not do well in the lower carb milk, or at least wasn’t finishing like I wanted it to, although the grains did well in reg whole milk. However I found even 1/2 cup of kefir w reg whole milk would take me out of ketosis, unfortunately. Pb8 probiotics did extremely well in low carb milk for making kefir, & ironically didn’t do well w reg whole milk. I found this to be the best solution while doing keto. Unfortunately all the carbs are still in fermented foods. The probiotics don’t just make them go away, they can convert them the different forms of sugars carbs & sometimes even alcohol etc. & are a fantastic source of probiotics Hope this helps.
Please help. I purchased your grains and cannot achieve non separated kefir. I have made it before, so I understand about the ratio of grains to milk as well as temperature and time. What happens is these grains float to the top almost right away and ferment the top portion only. It starts separating about 4 hours into the ferment only at the top! I never get the pocket of air at the bottom. And it is always really watery. It never goes through stages of thickness before it separates. It pretty much starts separating right away at temps of 74 degrees and 1 tbsp of grains per 2-3 cups of milk. I tried using more and less milk - same thing happens. I was used to a thick kefir consistency from my previous experience and never really dealt with this issue before.
Hi Elena, Thank you for the comment. Right now the seasons are changing and the grains go through a transition. One thing you can do is chill the finished kefir in the fridge for an additional day and that will help the yeast dissipate as well. If you send us an email to service@fusionteas.com we can send you a new order.
I’m facing the same issue. After 4 hours it starts separating. The kefir is really watery. This is my second day of making kefir so maybe things will improve.
@@yangwang5874 Same problem and worse, these grains were absolutely substandard. I gave up after weeks and gallons of wasted milk, bought new grains from Etsy. SO MUCH BETTER! I have been making kefir since I was 15 years old, I got a refund on these.
@@lisas6363 thanks for your reply to my comment:) I am happy that you find the grain that works. Can you please give me the seller name of the grains? I would like to try:) Thanks!
I’m new to kefir is it still drinkable at this stage after 48 hours to eat it get sour and does it have more probiotics the more u let it sit and I have two half gallon jars I’m thinking of filling one halfway for me to drink
This is very typical for this time of year. Use a fermentation mat, use Ultra Pasteurized milk instead, reuse the same jar without rinsing it out and you can try using a more shallow dish instead of the jar so when the grains rise they do not have a long wy down to ferment. Hope this helps.
@@Fusionteas ...but what hour into the fermentation process was the pocket forming? My pocket starts forming at a bit after the 24 hour mark. So should I stop the process then and chill the strained off milk to drink, then start over using same grains and MORE milk? Also, I have fresh raw goats milk. Can I do 100% goats milk after the full three 'wake up' ferments are over? Thanks
@@marygabel7543 The hour isn't important because it could be different with yours because of the variables of ratio of grains to milk, temperature and strength of grains. The pocket is just a clue that it might be getting close to finishing. Its all personal preference when you strain the milk off. You can switch to goats milk whenever you are comfortable, just keep in mind that it will turn out different.
Is kefir a precursor to cheese? I once left some milk sitting in my parent's car for too long. Whatever the milk had transformed into tasted like cheese but kinda looked like that. Unfortunately my stomach didn't like it and I threw up in the driveway. 😂 It's not like I'm lactose intolerant either, I've never had problems with non expired milk.
Leslie Valenciano-Lopez I’d say sugar it probably speeds up the process but strangely my kefir is ready in under 24 hours and I don’t add anything to it.
We did not create the video to show or mention that. We created the video to show the different stages the milk goes through and when it's exactly finished fermenting. It's just for a visual.
d i p pブラップスニフ it works just as well with pasteurised organic whole milk. I don’t notice any difference. It’s still packed with friendly bacteria. as long as the milk has lactose the kefir will grow quickly and be healthy👍
![Does cold hurt my Kefir? + Problems fermenting on the counter [answering Subscriber questions]](http://i.ytimg.com/vi/67gvXH_FthU/mqdefault.jpg)
I was able to buy some grains from you and i received the ebook with the grains! I have been amazed at the benefits of this drink that i can make at home with milk! I have noticed a real difference in my digestion and other bodily functions...i have not been this healthy in years, i'm not making this up, or imagining the changes. Thank you so much for sharing something GOOD for us!
This video would be better if you had put a clock or timer in the video.
You do not know how very helpful to us beginners ❤️👍🏻👌🏻
Thanks a bunch. Milk kefir having a visual indicator of readiness is quite awesome.
Very happy you put this up. I just started to make kefir and questioned when it was ready or if it was looking right. thank you so much.
Pin This
A 2:30 video covering a 36 hour time span will space out at 14.4 minutes per second.
Or apx. 1hour will pass every 4 seconds.
I bought your Kefir grains and have been making excellent Kefir right from day 2. I found that even though the organic milk says it is pasteurized it did not make good kefir so have been boiling and cooling it down to lukewarm and now it makes great thick kefir. Yesterday I took 3/4 of a gallon of milk after boiling and cooling I added the grains. Within 8 hours I had outstanding Kefir. I was rather skeptical when I received the grains because the lid was slightly ajar on the small container but I followed the instructions exactly and they have proven to be great. Thank you!!
You boiled and cooled the organic milk that was already pasteurized?
This is incredibly useful, I just started this week and have been steadily accumulating questions, leading with when I know it's done. The only way this could be improved is if you had an hour counter to go along with it. 36 hour seems quite long, I'm only going 24 hours but I noticed my grains have really started to become active starting with my last batch. First few rounds there was little more then somewhat thick milk. But the most recent batch is smooth and creamy, and only too 20 hour to reach a point that I understood it to be done.
I got my keifir grains from your company & have had great success with I have so many grains I don't know what to do with them I can't even give them away hate to put them on compost but don't know what else to do with them. Great product & info on keifir was very thorough recommend to anyone wanting to make keifir. Also made keifir yogurt very easy & very good.
You can always eat them, give them to a pet or freeze them for an emergency backup :)
@@Fusionteas I tried freezing didn't work out but Good to know I can give to pets I have 3 dogs & 2 cats hope they like them
Great for the dogs!
Very cool! Just got my grains from you yesterday. So far, so good!
I cannot wait to see what these mighty probiotics will do for me (I've had chemical sensitivities since 2007). I use coconut milk for smoothies right now. But, I look forward to using kefir instead. Once my grains gain strength and multiply, I'll try making coconut milk kefir. But, even if it doesn't help with MCS, this stuff is going to be heavenly. Pure, white, creamy, and luscious. Oh my!
jukes243 you need a liver cleanse if you’ve got chemical sensitivity’s. Kefir is still well worth a try though. It does fight off candida and bad bacteria.
i can time travel with this video
😆
I second the idea that this video needs a timer overlaid on the black back background. It would also be really useful if you had a percentage of 36 overlaid as well.
1 week in and I still have a tad watery kiefer and it really smells yeasty. I saw on your directions that it will be smelly. It’s just really strong of yeast and only the top gets cultured. The bottom of the jar still looks like whole milk.
Check that your kefir grain to milk ratio isn’t off, I was having a similar problem but I upped the amount of milk I was using
It tastes better when it separates; has more of a twang to it.
Yes I love the tart flavor in my blueberry smoothies because bananas are the only sweetness added and it’s perfectly tart without being too tart.
@Ryker I do I either shake it up or stir it back together then strain. Makes straining easier. If I wanted to drain of whey I would then put it in another jar and set it out longer till it separate again then I could drain off the whey.
We are having a heat wave. AC on when we want it. So our timing witb the kefir is sketchy. I am used to stirring. Lemony and like sparkly.
A big surprise for my non farm raised husband as he loved buttermilk andI didnt have to cajole him in to drinking it.
But I would check my kefir mid day and it would have some whey holes at the bottim, but still tasted sweet.
By afternoon, it would have a solid inch or more of whey at the bottom.
But, I just want to be sure we get the best health benefits.
You need 24 hours for the probiotics to be sufficient to bother making it.
Either dilute it a little bit with some cream once it’s chilled or second ferment it with the length of an orange peel, or maybe 2-3 blueberries.
Wow very helpful thank you
0:45 that’s how mine look!!! Can I drink on the second batch? I already discard the first batch just how it says on the instructions
So helpful, thank you.
Nice video, mine doesn't get thicker at all. The upper side look the same but under the milk remain watery. I tried many batches, different milk quantity,different milk, different temperature. The grains multiply like crazy, but no result at all. It become frustrating
use a small fraction of grains, like 1.5 grams-2 grams
Add double cream
Hi which minutes the kefir is ready?
Thank you!
Recently ordered and am currently fermenting your kefir grains; this coming from a 2 year kefir culturing background working with a starter culture instead. Grains vs. starter... hmmm. Not expecting any difference once the grains are back up to speed. Regardless, can't wait to take up drinking again.
Have you found any noticeable difference between the two?
does anyone know what to do if you waited over 36 hours (I went to like 41 hours because I was too busy to strain it and sort of lost track of time)? My kefir separated with thick on top half and liquid on the bottom. after straining and mixing, it's too thin. Is it good to use or should I dump it? It's in the 70s/60s here where I am right now. I used 2 cups of milk. I am now on a new batch (1 cup) and will check back after 24 hours. I think I used too much milk on this batch or just waited too long...
When it starts to separate, should I mix them/ blend them or should I eat the curdy one and drink the whey which is super beneficial as well? or I should place them in the fridge to make it thicker kinda creamy drinkable yogurt? thanks
Up to you my friend. That is all personal preference.
Do it again and put a clock or timer and a thermometer in there !
I agree.
My kefir is ready in under 24 hours just like this with the clear pockets at the bottom. I make mine with 2.27 litres of organic whole milk. Mine must have super powers😉
According to the ebook instructions, you need to use more milk in the next fermentation.
The only organic milk I can use is ultra-pasturized. Is the regular store bought milk hindering the bacteria growth because of dairy antibiotics?
No, Regular Store bought milk works just fine
I received the milk kefir grains that I ordered from you on 10/17 and they're growing so fast that I almost have too many, already. I know I can use them to make coconut milk kefir, once or twice a week, without harming them. However, can I use them to make water kefir, once or twice a week, to help slow them down, and not harm them?
No, You would need to get water kefir grains. They are different.
I've used your grains for a few years and produced great kefir. I have 2 questions. First, one of my batches ( 2 year old grains) was infused with a blue coloring. I assumed it was a new blue colored yeast and decided to throw everything out and reorder more grains from you which just arrived. What could the blue color indicate? Secondly, I live in the Caribbean with average temperatures during the day of 85F. My kefir separates into curds and whey in 24 hours with the grains usually above the whey but at the bottom of the curds. I find the whey is just too sour and discard it and use only the curds. Is my kefir mostly probiotics or yeast? What do I miss by discarding the whey liquid? Thanks for answering.
Thank you for the question. I am sorry to say I do not know what the blueish tint is and what causes it. I had this happen one other time with a customer and I searched and asked in a couple forums and groups and nobody could tell me what it is.
The whey is very good for you but if you don't like to drink it I wouldn't worry about it. You are getting tons of probiotics in the curds. Probiotics are yeasts as well as the bacteria. You are getting both and are still very beneficial.
I’m seeing a lot of separation and whey at the bottom first, I got my grains two weeks ago from you. Can anyone tell me why?
Is this the only place to contact the owner if we have questions about our grains we recently purchased? The e-book and the instructions that came with the grains do not provide contact information. So how does that work?
Shannon, my email and phone number are all over the postcard that came with the grains. thomas@fusionteas.com You also contact us through our website.
I'm waiting for this to come through my mail and am excited to try it out to see if it fixes some stomach problems my family and friends have. I hear people saying it taste great, but it looks delicious like cottage cheese and sour yogurt to me lol. I am kind of scared of doing it wrong and it gets dirty and contaminated somehow though....or not taking care of my milk rotting. I'm also doing low carb ketogenic life so this might be a bit of a challenge for me. Do you have any advice for me on this?
Yes, very important advice. Here it is. Don't worry. Let go and have fun with it ;) We all have to start somewhere. We give you everything to set you up for success and are there if you have any questions.
Fusion Teas thank you! Can't wait B-)
i know im kinda late but let me tell you one thing: you almost cant do anything wrong apart from too high / low temperatures
and leaving the kefir too long in the milk ( >48h )
I'm on a ketogenic diet as well and use Fairlife whole milk to make kefir, that has half the lactose filtered out & 50% more milk protein-kinda like Greek yogurt. Otherwise I was only be able to consume less than half a serving or so at a time w kefir made from reg whole milk. I also add 1-3 oz of heavy cream, stirred into each glass, which makes it SO much better.
Edit: I found the kefir grains did not do well in the lower carb milk, or at least wasn’t finishing like I wanted it to, although the grains did well in reg whole milk. However I found even 1/2 cup of kefir w reg whole milk would take me out of ketosis, unfortunately. Pb8 probiotics did extremely well in low carb milk for making kefir, & ironically didn’t do well w reg whole milk. I found this to be the best solution while doing keto. Unfortunately all the carbs are still in fermented foods. The probiotics don’t just make them go away, they can convert them the different forms of sugars carbs & sometimes even alcohol etc. & are a fantastic source of probiotics
Hope this helps.
Should the culture be shaken at all during the fermentation or just left to stand?
nope, better to not stir or shake
I kept mine for upto 7 days...is it still goodpls?😮
u didn't tell us what temperature this was done at
I can see it but have no sound.
that's unfortunate. I can hear the kefir grains talking just fine.
Please help. I purchased your grains and cannot achieve non separated kefir. I have made it before, so I understand about the ratio of grains to milk as well as temperature and time. What happens is these grains float to the top almost right away and ferment the top portion only. It starts separating about 4 hours into the ferment only at the top! I never get the pocket of air at the bottom. And it is always really watery. It never goes through stages of thickness before it separates. It pretty much starts separating right away at temps of 74 degrees and 1 tbsp of grains per 2-3 cups of milk. I tried using more and less milk - same thing happens. I was used to a thick kefir consistency from my previous experience and never really dealt with this issue before.
Hi Elena, Thank you for the comment. Right now the seasons are changing and the grains go through a transition. One thing you can do is chill the finished kefir in the fridge for an additional day and that will help the yeast dissipate as well. If you send us an email to service@fusionteas.com we can send you a new order.
I’m facing the same issue. After 4 hours it starts separating. The kefir is really watery. This is my second day of making kefir so maybe things will improve.
I have the similar problem. It seems the yeast and bacteria balance is off and yeast is overwhelming.
@@yangwang5874 Same problem and worse, these grains were absolutely substandard. I gave up after weeks and gallons of wasted milk, bought new grains from Etsy. SO MUCH BETTER! I have been making kefir since I was 15 years old, I got a refund on these.
@@lisas6363 thanks for your reply to my comment:) I am happy that you find the grain that works. Can you please give me the seller name of the grains? I would like to try:) Thanks!
I’m new to kefir is it still drinkable at this stage after 48 hours to eat it get sour and does it have more probiotics the more u let it sit and I have two half gallon jars I’m thinking of filling one halfway for me to drink
After 36 h kefir is more healthy?
Which one is the kefir?
Hi do you know why my kefir never pockets from the bottom but only separates from the top part
This is very typical for this time of year. Use a fermentation mat, use Ultra Pasteurized milk instead, reuse the same jar without rinsing it out and you can try using a more shallow dish instead of the jar so when the grains rise they do not have a long wy down to ferment. Hope this helps.
At which point would you say was perfect kefir?
at 1:22 when I mention the pocket starting to form on the bottom of the jar. Others may like it at a different time.
@@Fusionteas ...but what hour into the fermentation process was the pocket forming? My pocket starts forming at a bit after the 24 hour mark. So should I stop the process then and chill the strained off milk to drink, then start over using same grains and MORE milk? Also, I have fresh raw goats milk. Can I do 100% goats milk after the full three 'wake up' ferments are over? Thanks
@@marygabel7543 The hour isn't important because it could be different with yours because of the variables of ratio of grains to milk, temperature and strength of grains. The pocket is just a clue that it might be getting close to finishing. Its all personal preference when you strain the milk off. You can switch to goats milk whenever you are comfortable, just keep in mind that it will turn out different.
Is kefir a precursor to cheese?
I once left some milk sitting in my parent's car for too long. Whatever the milk had transformed into tasted like cheese but kinda looked like that. Unfortunately my stomach didn't like it and I threw up in the driveway. 😂
It's not like I'm lactose intolerant either, I've never had problems with non expired milk.
You threw up because you drank spoiled milk. Fermentation is very different.
What's the ratio in this video?
Ne or STIR it ???
What did you add at 36 seconds?
Leslie Valenciano-Lopez I’d say sugar it probably speeds up the process but strangely my kefir is ready in under 24 hours and I don’t add anything to it.
We didn’t add anything, it was just a reflection.
Just got the grain from your store. Do I need to boiling the container (to disinfect) before making kefir in it?
No, just hot water and towel dry is fine.
Someone told me its recommended to stir the kefir every 6 hours during fermentation to prevent seperation.
Is this true?
No, we do not recommend, it actually expedites the separation.
Do we know the proportions? Grains vs milk you used?
the sent u a package in the mail and u used 1-2 cups of whole milk
We did not create the video to show or mention that. We created the video to show the different stages the milk goes through and when it's exactly finished fermenting. It's just for a visual.
What kind of milk is used?
Whole Milk
Raw whole milk is best
d i p pブラップスニフ it works just as well with pasteurised organic whole milk. I don’t notice any difference. It’s still packed with friendly bacteria. as long as the milk has lactose the kefir will grow quickly and be healthy👍