We simply picked up organic kefir milk from Azure, cultured the milk and have been growing grains from the milk with no grains to start. They carry Nancy's brand, which is Grade A pasteurized and not homogenized and it is VERY ACTIVE! This only took us just under a week to get going. I set my jar on my seed starting mat that stays about 75-80 degrees F, but atop the fridge is also warm. The jar should breathe as well, so use a cloth over opening and not a lid, with the canning ring or a rubber band to hold it tightly on. This simply keeps the debris out as it processes. The grains that are in your sink will also grow large as well. You are dumping tiny grains down the drain. If you start it like you do a sourdough starter, you will have much better and quicker results. Process 1/2 cup milk to 2 TBSP live culture kefir. After 24 hours, discard all but 2 Tbsp and add 1/2 cup milk again. Do this every day until it has become vigorously active. The grains double for us nearly every 3-4 days, since the culture became mature. Use a smaller meshed strainer and they grow much faster in whole milk (pasteurized) because the bacteria do not have to overcome the harmful bacteria before growing. The beneficial bacteria is so strong, it does not allow bad bacteria to grow, but it takes a bit to overcome the bad bacteria. You do not need raw milk, in fact they actually prefer pasteurized milk, for the very reason stated. It is quite logical. The tiny ones are actually much more lively and stronger than the larger ones. Like little soldiers looking to destroy bad bacteria and overcome them! Get the milk to room temp before you mix, this will also speed up the process. Ours gets thick within about 1-2 hours and in about 14-18 hours it is over processed and looks like non creamy large curd cottage cheese and separated from the whey. ** ALWAYS STRAIN AND KEEP ALL GRAINS AS YOU BEGIN. Even with the 1/2 cup process and discarding. ALWAYS STRAIN THE GRAINS OUT AND KEEP THEM! USE VERY FINE SEIVE/STRAINER and be patient! OH I LOVE KEFIR! The MILK OF KINGS! FOR FOUL ODOR - Process as though you are beginning the culture again. This is caused by something has been accidentally introduced that is not desirable. You can work out the bad flavor or start over. Tip -- Once you have the grains going, dehydrate little batches of them in case you ever lose your culture. You can share them or even save them for another day when all the milk kefir grains are MIA :)
Very good post. Lots of good info. Let me add a few things and let me also Clarify my opinion of Raw vs Processed milk. I love Raw Milk. It's all I will drink when I can get it, but, I trust those Milking and Jarring it for us. Yes. You get what the cow gets, which is full of goodness, but, can, like anything else have some rouge things in it that were processed by the cows, that have been doing this for a very long time, and our Grandparents grew up on it, so,, to each his/her own. Remember. Cows feed this to their Calves, so, it has been processed by the cow to be safe.. But, Mastitus, etc, yes, Cows have problems in some areas to, so, paying attention when you milk/jar, and, keeping an eye on your Milking heard is part of the process. Commercial cows have the same issues. Pasturizing it (Heating it up to 174 degrees F in most states for various times determined by States, does kill lots of "Good AND Bad" bacteria.. Our Body is primarily made from Bacteria. I think the number is 60 Trillion.. Raise our Temp to 174 deg F, and, you won't like the results, for a variety of reasons.. Pros/Cons on this choice. Nature/Natural, etc, vs Man's Intervention. Raw Milk lasts for roughly about a week in the Refrigerator. By Reducing the Bacteria Count, it stays longer on the shelf, and, considering how the FDA approval process works, when you understand, FDA does not come up with the recommendations, the Producers do, you understand "Why" they do things like they do(Sitting on the Shelf). Just look up the FDA Rules/Procedures to "FDA Label" Milk Kefir, and, you would not process it and sell it to anyone.. Also, take the time to look up the Super Food Saur Kraut. Same Thing(Destroy it, then Jar it, so, it won't go bad or burst on the Shelf.) The reason you can make a starter from Store bought (Organic does not matter, IF it is FDA Approved, it still gets the FDA process), is the Resiliance of the Grains(Bacteria itself).. Lacto is a very strong strain, hard to kill.. The Good Stuff... Homogenizing; Why? Milk Fats are lighter than milk. They Rise to the Top. Raw Milk, let it sit, scrape off the cream and make butter/cheese, etc. Homo milk from the store.. The Fats No Longer Float to the top.. Why? Some say "Not as much Fat".. Not True. You can take Raw Milk, Scrape the Fat off, let it sit, do it again, and again, and again. You will get less fat each time, but, STILL, the fat rises to the top.. So,, What IS, this so called Fat, that does not Act like Fat any more?? If it does not act like, or is not the Fat it once was, what was done to it and why? I drink 2 Gals of Milk per week myself. No problem. BUT, we lost access to the milk during calving season, and I bought walmart milk (Pas/Homo), and drank 2 gals per week, and noticed quickly, my pants were getting tight. Overalls actually.. WOW.. I had gained 15 lbs in 2 weeks.. Stopped drinking Milk.. Why? I suspect the Fats,, So called Fats! Look up the process.. Why is it necessary? Sitting on the shelf, it rises to the top, you pour a glass, it is now hanging on it's own at the top, you smell the milk which is fine, but, you smell the sour fat at the top and throw the whole jug away just a few days after you bought it and look for another brand that does not spoil as fast.. The Competitor who Homo's their milk. There is your reason.. Yes. Smaller grains are younger and more active. Saving Grains for later. Yes, dehydrate, Freeze, etc.. Lacto is very resilient. Can survive drying out, Freezing, and, even most of it will survive the 174 degrees of the Past process. Milk Kefir has between 60 and 80 strains of good bacteria, not just Lacto.. I would imagine the difference in Raw vs Processed, that number maybe more like 80-120. Toss in Water Kefir or Fermented veggies and up you go again.. You can't consume too much good bacteria. You body is in the range of 60 Trillion.. More is always better. If you rinse/strain your grains, it will continue to maintain the clean/fresh Kefir. We rinse ours every 3-4 days. You can tell when it works a little too fast. For us, it's 24 hours. Just makes for a good routine. So, we rinse to keep the kefir like we like it, making it in a 24 hour period. When we get ready to make Sour Cream or Cheeses, we do not rinse the grains for a week before we start making. Just makes better of both. If you have not made Sour Cream, you have to try it.. So much better than store bought, but, won't last as long. In the olden days, you ate what you had currently, Knowing it was NOT going to last forever or weeks in the Refrigerator. With the advent of the Refrigerator, that time extended out a week with raw milk. A month give or take, Pas/Homo milk if you don't open it. Now, if it does not last, we think something is wrong with it and it must need more processing.. It's simply not true. It's different from what we know NOW.. Example.. Buy a pack of the cheapest "Blister Pack" of sliced ham hanging on the store shelf.. Throw it on a table in your garage and come back for it a month later.. Examine it.. Is it blue/green, etc? No.. Smell it.. Taste it.. Eat the whole damn pack.. I did.. Didn't hurt me or my friend.. There is the Ultimate example.. Is that good or bad? Why? It is FULL of Nitrites and Preservatives=Antibacterials... And, we EAT IT?? What happens when that crap hits our Microbiome?? Yes.. Destruction... And, that is why you really need, Kefirs, Krauts-Home Made, Fermented Veggies, etc.. To Right the Wrong that the FDA Approved does to our Body.. if you want to know the Truth.. If the FDA says it is good, the best place for it is to be LEFT ON THE SHELF.. If we have not seen enough with this Jab Crap to Re-enforce that thought, nothing will ever convince us with Evidence again. Ha..ha.. Thanks for the post.. Keep up the good work.. Your Gut will take good care of you,, if you take good care of it.. It is the Key to Heath.. Not having the proper Microbiome, you will not be able to make the Nutrients/enzymes, etc Bio Available to assimilate into your body. Same as Bacteria and Fungi in our Soil breaks down Nutrients for our Plants/Weeds/Trees.. Yes, we have been lied to there also.. Carbon Dioxide emmissions are bad? Please explain the process of Photosynthesis to me again??? If we do not have Carbon=dead leaves, etc,, Nitrogen-green grasses, we will destroy Natural life on our Planet... Yes,, the push for the Climate Crisis Intervention,,, Actually will CREATE IT!! Just like the 100% Safe and Effective has killed MILLIONS.. Who was it again telling us it was "SAFE AND EFFECTIVE"??? Oh Shit.. There is that Pesky FDA Again.. WHO/UN, Democrats including Fauci, Biden, etc.. Agenda 21(2021 when we started the jab), that we were warning people about in the 90's.. Agenda 2030 to come!! Klauss Schwab of the WEF,, You will Own Nothing and Be Happy?? WHAT????? How could I be happy if I Owned nothing??? What?? Microchips and Graphine Oxide in the Jabs?? GO used in Batteries and antennas... To drive the Micro chips IN US?? This crap crosses the blood/brain barrier.. Oh Crap.. In our Brains?? Chips,, Self Assembling Microchips?? Brain/Mind Control?? OH,, that is how, YOU WILL BE HAPPY!! Should I go on?? How did it cross the Blood/Brain Barrier? Nano Tech Hydrogels!! Developed by DARPA??? Hey, this Deep State Cabal shit is REAL!! If we don't take the vax, the are going to put it in our Food? Lab Grown Meat by Bill Gates?? Isn't he the guy behind the Jabs, who wants to De-Populate the World?? That is why so many people are dying... Click on this.. Are you Surprised?? This is a meeting by Sen Ron Johnson (round table) Today in fact.. Listen to this Doctor... All you have to do is here something like this Once.... You simply can NOT UNHEAR this shit.. t.me/mcthomas/2228 People better figure out how to open their eyes, and their Mouths and start spreading this shit and stop it.. Or, don't worry about your gut any more. It won't help.. You should be able to view this without Loading Telegram, of course, not sure why you would not want to load it. .It is where you find information like this.. Not Censored like all of our State Run MSM and Social Media programs.. Oh, but, Elon bought Twitter.. I hope he keeps dumping the Truth Bombs that prove all of this.. Sorry. I hope I did not Ruin your day.. I have been researching all of this since the 1990's..
I’ve been making kefir for a while now and what I just found out is that less is more.. I’ve started using about 1/4 teaspoon kefir grains to 1/2 quart milk and it makes a very very mild but smooth creamy kefir.. try it.
@@Finn959 I strain it as soon as I notice the milk becomes viscous. Usually takes between 12 and 18 hours. But the grains multiply so quick you gotta keep knocking it back to 1/4 teaspoon. I also swap to a clean jar for every new batch, I think that is important as well.
Missed your question.. Sorry, Usually 24 hours. It's a routine for the evening, and done with other things in the kitchen. Depending on your grain activity, temperature, whether you rinse your grains or not, whether your grains are small and more surface area, etc. All play a factor in speed. 24 hours is a routine, not a minimum time.. But, you can test it and drink it whenever. I can tell you this.. After 24 hours, you can take drain/rinse/repeat and take the Kefir, put it in a jar and leave it on the counter for days, and it won't spoil. There are enough good bacteria in there, at most, it will separate. Just give it a shake and go with it. You can taste it if it goes bad, although I have left some on the counter for 5 days and it didn't spoil. Way, way back, goat skins(usually the Gut washed out) is what was used in the East to carry tea/water/milk on horseback, etc.. So, you can bet, no amount of washing/rinsing back then got ALL of the bacteria out. Kombucha will grow another scoby if it is left in room temperature or greater. SCOBY=Symbiotic Culture of Bacterial and Yeast. Goes down just about as fast as a small oyster.. Ha..Ha.. Great for your Gut Microbiome. Same as Kefir..
Thanks for the video, mate! Not relative to the video but ask anyway: did you try to make LABs from kefir? I read somewhere that kefir has far greater and more diversity of microbiology than LABs made from milk.
By LABs, I think you are referring to either the KNF or JADAM Methods? I would say so. There are good and Pathogenic Bacteria and Fungi, and, Milk Kefir has a dominance of Lacto bacterias, but, also has a nice variety of Probiotics and Probiotic organisms, along with a variety of Yeasts and Fungi's. So, lots of goodies.. I have not done any of the KNF or JADAM Techiniques. I live in a Gorge. Sun from 11am-3pm at the latest.. But, I will be providing my own food when I get a second place to do so.. I will be using the Mittleider Method for food production, while working on the Soil using KNF/JADAM, and, techniques from the Soil Food Web. Nutritional Fruits/Veggies being the Target, and longer term building the Soil Microbiology with lots of good Composts. Bacterial and Fungal, and will be producing Worms to help with the Castings, Teas and Extracts to get things moving along. Yes. I will absolutely be adding it and home made Kombucha(Much cheaper to make), to my Composts. Milk Kefer probably added after being diluted, or put into an areator and made into Teas/Extracts to spray on the Compost piles.. Figure I can do a lot of testing, playing, etc.. I have not gotten deep into either JADAM or KNF, but, from what I know up to this point, I see benefits of both and I see no reason why a Mixture of the two systems could not work out perfectly. On a side note.. Don't discount Urine as a Nitrogen Source.. I did some study on Uropathy. It was quite amazing as a Health tool. I know. Sounds crazy, but, I have direct knowledge of it that will blow your mind. I am not going to get the numbers exact, but, I think they will be close. Urine Captured and kept in a room temperature environment for 21 days, has a Stem Cell Count of I think 2500/ltr when it is fresh. 21 days later, approximately 1.5 Million of the same. Can't see why Anyone would pay for Stem Cell Therapy.. Not sure how that same thing would apply in the plant world, but, it is definitely a good source of Nitrogen. If I can swing a green house, I plan on always having a few extra plants to experiment with. Fresh and Aged just to see what happens. But, just for grins.. I knew and old fella. Had two bad sores on the back of his heels.. Bed Sores. 7 Months on Wound Care 2 times a week. I told him about it. I said, what do you have to loose? I'll treat one of the two.. He said, what the heck. That was on a Sunday, Nurse came Mondays and Thursdays. I treated the worst one. Overnight, it shocked the Daughter who came to remove it Early Monday before work, so the Nurse would not see it. Sent me a picture. Wow.. Treated it Tue,-Wed Morning, removed it, then Thur, Fri, Sat, and it was just about gone by Sunday. Monday, the nurse was shocked, knew something on the last Wednesday, but, didn't say anything. Took that wound off that day, left the other on.. Three days treatment on the next before she took that one off. The daughter was there. Nurse said, I don't know what you guys did, but, it was amazing.. She knew something was going on after 7 months. The Daughter told her what she and I had done.. Surprisingly, she said, Damn,, I didn't believe it.. About 5-6 years ago, I had something just like this happen and they said the same thing and started laughing when they saw my face... I though they were joking.. The second time I asked them, they laughed and said,, "We told you already",, and she said, I though they were joking with me.. Damn,, they were telling the truth.. Then she said,, I was wondering when I saw that Mason Jar on the table, but, I said,, No, Apple juice, because, I saw a jug on the floor... Ha..Ha.. She opened it and said,, Here, not apple juice, and the Nurse got a good laugh.. Some people call it "The Perfect Medicine".. Think about this.. You are way out in the Congo and get bit by a snake.. You are 3 days from the Hospital.. What do you do? Yep, ,within 15 minutes of the bite, consume and keep consuming. It has the exact instructions in the body for the body at any given second in time.. We do not Detox through our Urine.. Dr Edward Group. He has a website related to Urotherapy Research. Not his Standard DRGroup.com that has a bunch of free books on it. Here it is: urotherapyresearch.com/resources/ The Golden Secret is a good starter book. And, if you want to listen/watch a video with him in it, start at about 48 minutes here. Anything Dr Bryan Ardis says, should be listened to closely. Dr Group also. He was on Trump's Task force.. rumble.com/v29cz8s-bo-episode-2.mp4.html If you hear Venoms, they are talking about the mRNA, just so, you don't get hit broadside.. It's true and backed up by researchers around the globe. Dr Ardis was the one who figured it out. Watch the Water on Stew Peters(Rumble) did not come out just right, but, you get an idea. Here is the version 2 of that same video. STEW PETERS AND BRYAN ARDIS!! PREMIERE: Watch The Water 2: Closing Chapter rumble.com/v2nh8xc-premiere-watch-the-water-2-closing-chapter.html If you want more, send me an email and I'll send you a "Good Videos.txt" file. Good Luck!
We have high fat power milk here in Mexico , do you think it would be a good idea to add some to the whole milk? Mine are just not growing , good product but they don’t grow gracias amigo
Yes. I tried to find the closest thing to raw cows milk that I can get. Here in the US, the quality of milk during The Spring summer and so is not is good as the Winter milk. I think that is because they supplement the cows food during the Winter. They still grow fairly well though. The big thing that I notice is that the keifer is not thick during those months.
Good Question.. I don't know for sure.. Pasturized milk is "Heated" but, not boiled.. I think up to 174 degrees F. I know it works.. Probably would if you boiled it.. Use regular milk, get some grains growing and then, try some. I think it will work.
It seems that the more you use them, the more they grow to be honest.. We have been making Kefir every day now since I made this video. Seems like every 2-3 24 hour runs, I have enough to pull some out. I usually do it once per week because, it cuts down on the volume of finished Milk Kefir and messes up my recipes that I mix up with them. I use more grains now than when I started too.. In the picture at 0:33 in the video, I probably use that much(Half of it, or just one side) in a quart jar daily. when it gets doubled, (The size it is now), it is too much, and I go ahead and pull them out and drop them in another jar and put them in the refrigerator. When I get a full quart of them, I will rinse them, put them in a big bowl, sprinkle powdered milk over them and shake them around a bit. Then, pour them through a collendar, shake out as much powdered milk as I can and put them in a zip lock, and freeze them. I have pulled some out several times and started them just to make sure they work, and have given them to friends.. The first batch is a little slow, doesn't seem like it is going to finish, 2nd run in 24 hours does better, by the 3rd run, they work like they did before I froze them, so, freezing does not hurt them at all.. And, I have left them in the refrigerator, almost a full quart of them with just 3-4 oz of milk, so, mostly grains, and I have kept them in there for 4-5 months and started a jar or two just to see. They taste a little strange/strong after being in the super strong kefir until you run them 3-4 times, then, they are like they were before I stored them.. As far as Kombucha.. I have put scobies in ziplocks and let them sit on a shelf for 6 months in the same kombucha liquid and they were fine, so, you can bet you can refrigerate or freeze them also.. Good Luck with it.. You can't do your gut microbiome much better than Fermented Milk/water Kefir and/or Kombucha, but, throw in some fermented veggies and home made Saurkraut and your gut can even hold up to McDonalds and some junk food. Ha.>ha.. Careful with the Bleached white sugar. I have destroyed a whole batch of starters using white sugar,,, not paying attention, on the phone, etc.. Cheers!! And, if you made it this far, and are willing to and see the value in drinking Bacteria and Yeasts, start looking into Urotherapy.. I think it is God's greatest Gift to Mankind. Had an 83 year old man, had 2 sores on his foot. Had been seeing wound care once per week for 8+ months and, they were really no better. I told him, I can show you a quick/easy way to fix that, but, you have to do what I tell you to do, and, you have to trust me, and if we get rid of it in a couple of days, you have to promise NOT to tell the Nurses what you did.. Just say, someone came and Prayed with you, which I will do before I leave, so, you will be telling the truth. He put one application on that day, the next day I thought his house was on fire when he called me,, I said, I told you, now, once more,,, and he did it again, now, I told him to take 5 drops, and tomorrow 10 drops, and, by the time the nurse came back, she could hardly tell where the wound was. He kept taking it, 10 drops 2x per day, then 10 then 20 per day, etc.. His wife said his mind was clearer. He is finally getting thirsty and actually drinking like he should, has more energy, mind is clear. Back to the Jokester he once was, etc.. He is a stroke victim since about 3 years ago. His wife thinks he is going to be walking again soon. But, with today's Medical System, you just can't share it with them.. They can't use it and they wouldn't if they could. It costs nothing, and, it fixes the problem at the source and Doctors loose customers like that.. Read the book on the top right of the page first. urotherapyresearch.com/resources/ The Water of Life.. It should get you going. They have been doing this for Thousands of years. I wonder if you read the Greek and Hebrew texts of the Bible, before the Non-Rightous King James Translated the Bible, if it wasn't spoken about often in the Original texts... But, just to let you know it's not uncommon or out of style, here is an article someone did on it in 2015. qz.com/india/401725/indias-bizarre-and-occasionally-horrifying-obsession-with-urine Don't say someone never gave you anything great!! :) Cheers!
Aman Lalri, if you just got your grains, it sometimes takes a week or two to get going, if you just started them.. Or, sometimes if you change milk, they will take a bit to get started.. If you are using whole milk, you should be good. I have even used Homogenized milk and had good success after a week and the milk gets used to the new type. I have had some go 2 weeks without growing. As long as it is making kefir each day, the grains are good and will start growing when they get ready.. Ha.. They do sometimes take a bit.. They should double in at least 2 weeks, and then double about every week to 1.5 weeks after that.. You might notice that the milk gets better during the winter months. It will also get thicker. Hope that helps.. It is a great product for good health.
@@MarkThomas123 can I use a half gallon jar for a tablespoon of grains? I just received mine in the mail today and the jars I bought are half gallon for when they multiply but realized it’s kind of big for the start I put one cup of milk in it. I do have some smaller jars on hand if needed will the grains be ok? Can I consume the first few batches? Or do I wait till they bounce back?
@@97AshleyRose I think if you start off running a pint of milk a day for a few days, would be best. You can see what it tastes like, etc.. You are probably going to let it run for a week before it starts increasing in size.. Shipping is usually a shock to them.. Look for the Tart Sour Tang, and get familiar with the taste of it just like it comes out of the jar first.. 1.5 to 2tbsp per quart.. I would say,, if the jar is not cleaned between use, and you have left what didn't pour out, 1.5 is plenty good enough for a 24 hour batch.. A clean jar, adding rinsed grains, 2tbsp is what you need for a quart.. The smaller the size of the grains, usually the better they convert the milk.. Once they start growing, if they grow in clumps, go ahead and break them up in to smaller pieces.. More surface area, etc.. It may take a week or two for the grains to start multiplying.. You can play around, but, for the first week of batches, just put the grains in and fill a pint mason jar up, and put the ring over a coffee Filter so it can breathe.. When you first get the grains, get a jar with a lid, put the grains in there and let them soak with some milk for an hour or two.. Then, shake them around in the milk (Not Vigorous, just a good aggitation like trying to get the ice to cool down some warm tea, then, pour into a strainer, catch the grains and put into a pint jar and fill with milk.. Taste after 24 hours.. If it does not have a distinct taste, let it sit another 6, 12, or 24 hours. Once it get started, it should produce the same taste every 24 hours after that.. You can rinse the jar and wash it out and let it drain for a few minutes and restart it from time to time. I do mine every week or so, depending on if I get any grunge at the neck of the jar above my normal fill range.. But, you don't have to wash it, and it will be obvious when you should. Keep notes, vary what you are doing and see if you can see what the differences are.. Mine, when I first got them, made a thick Keifer the whole winter. It has not been thick again.. I even switched to Raw Cows milk, thinking it was something they were adding to the milk. I have not been through a winter with the Raw milk, but, if it gets thick again, I will attribute it to the cow feeding on Hay and Grains not usual for Spring to Fall feeding.. If it gets thick, it either has to be the commercial industry is pumping Antibiotics or something in the milk, or a switch of major suppliers of milk for some reason.. I will talk to our Farm people and find out what they are and are not doing if the milk gets thick again.. As my grains grew, I saved some when I had extras. About once per week after the first week or two.. Rinse with cold water, place in a tin with paper towels and shake them around for a while to dry them.. Then, put powdered milk into another tin and shake them around until covered good. Now, you can put them in jars for longer time storage, or small 1/2 jelly jars of the Mason type for a good 3-4 tbsp batch.. I even tried using the old original grains and didn't get thick keifer after something changed, I think the milk.. Doesn't matter though, kefier is keifer, and it is great for the gut. Home made Kombucha also, and it is even easier.
Why? I do it every couple of brews. When they get sticky and clump together, or I get too many in the jar, I rinse them and put them in another jar in the refrigerator to store them.. Then, when I fill that jar, I rinse them again, pat them dry on a paper towel and dust them with powdered milk and put them in another jar and put them in the freezer for safe keeping.. I have paused the operation several times, just putting them in the fridge.. And, I have taken grains that were frozen for a year and put them back in fresh milk, and after a couple of days/runs, they work like they were never frozen.. Why would you say,, "Don't rinse them with Water"? Obviously, someone else said that, and you are repeating it? Or, do you have some valid reason you have tested that tells you not to rinse them? Because, I rinse them every 3-4 or 4-5 days max and I have never had any issues.. Just asking.. "Don't rinse them with water" sounds like you had some sort of problem rinsing them.. They are tough, and you can't hardly kill them.. I have left them in the refrigerator for 6 months in the same milk.. They stink pretty bad, but, rinse them, put them in fresh milk, and give them 2-3 days runs and they work like brand new... Why do you say that?
@@ginasahin5634 Oops.. Yes. Sorry. Yes, you should test that. I have always lived outside of the City Limits. Always on a well. Always try to get Raw Milk, but also have used store bought. Take some grains, rinse them. Cold water only. Restart them on their own, and compare to the others. I think they will survive a rinse and dump back into Milk. Then, rinse them daily and see if you can get them to fail. Soaking them might stunt them. If you can stunt their growth, stir them briskly and break them up into smaller pieces. That might get them going quicker if they survive the Chemicals. I know you can kill Kombucha Starters with White Sugar. Too much Residual Bleach. Lacto Bacteria is the most Resilient of the Gut Flora. Biffido, not as tough. Covid wipes them out, creating a huge imbalance, affecting the immune system. Documented cases of gut balance after the Biffido depletion, which fixed severe cases. 38 cases severe, 100% reversed by returning the balance. Kefir has Biffido, but more lacto. Kombucha is more balanced. Good to add to the household drink list.
Volume and voice are a good idea 😜
We simply picked up organic kefir milk from Azure, cultured the milk and have been growing grains from the milk with no grains to start. They carry Nancy's brand, which is Grade A pasteurized and not homogenized and it is VERY ACTIVE! This only took us just under a week to get going. I set my jar on my seed starting mat that stays about 75-80 degrees F, but atop the fridge is also warm. The jar should breathe as well, so use a cloth over opening and not a lid, with the canning ring or a rubber band to hold it tightly on. This simply keeps the debris out as it processes.
The grains that are in your sink will also grow large as well. You are dumping tiny grains down the drain. If you start it like you do a sourdough starter, you will have much better and quicker results. Process 1/2 cup milk to 2 TBSP live culture kefir. After 24 hours, discard all but 2 Tbsp and add 1/2 cup milk again. Do this every day until it has become vigorously active.
The grains double for us nearly every 3-4 days, since the culture became mature. Use a smaller meshed strainer and they grow much faster in whole milk (pasteurized) because the bacteria do not have to overcome the harmful bacteria before growing. The beneficial bacteria is so strong, it does not allow bad bacteria to grow, but it takes a bit to overcome the bad bacteria. You do not need raw milk, in fact they actually prefer pasteurized milk, for the very reason stated. It is quite logical. The tiny ones are actually much more lively and stronger than the larger ones. Like little soldiers looking to destroy bad bacteria and overcome them! Get the milk to room temp before you mix, this will also speed up the process. Ours gets thick within about 1-2 hours and in about 14-18 hours it is over processed and looks like non creamy large curd cottage cheese and separated from the whey.
** ALWAYS STRAIN AND KEEP ALL GRAINS AS YOU BEGIN. Even with the 1/2 cup process and discarding. ALWAYS STRAIN THE GRAINS OUT AND KEEP THEM! USE VERY FINE SEIVE/STRAINER and be patient!
OH I LOVE KEFIR! The MILK OF KINGS!
FOR FOUL ODOR - Process as though you are beginning the culture again. This is caused by something has been accidentally introduced that is not desirable. You can work out the bad flavor or start over. Tip -- Once you have the grains going, dehydrate little batches of them in case you ever lose your culture. You can share them or even save them for another day when all the milk kefir grains are MIA :)
Very good post. Lots of good info. Let me add a few things and let me also Clarify my opinion of Raw vs Processed milk.
I love Raw Milk. It's all I will drink when I can get it, but, I trust those Milking and Jarring it for us. Yes. You get what the cow gets, which is full of goodness, but, can, like anything else have some rouge things in it that were processed by the cows, that have been doing this for a very long time, and our Grandparents grew up on it, so,, to each his/her own. Remember. Cows feed this to their Calves, so, it has been processed by the cow to be safe.. But, Mastitus, etc, yes, Cows have problems in some areas to, so, paying attention when you milk/jar, and, keeping an eye on your Milking heard is part of the process. Commercial cows have the same issues.
Pasturizing it (Heating it up to 174 degrees F in most states for various times determined by States, does kill lots of "Good AND Bad" bacteria..
Our Body is primarily made from Bacteria. I think the number is 60 Trillion.. Raise our Temp to 174 deg F, and, you won't like the results, for a variety of reasons.. Pros/Cons on this choice. Nature/Natural, etc, vs Man's Intervention.
Raw Milk lasts for roughly about a week in the Refrigerator. By Reducing the Bacteria Count, it stays longer on the shelf, and, considering how the FDA approval process works, when you understand, FDA does not come up with the recommendations, the Producers do, you understand "Why" they do things like they do(Sitting on the Shelf). Just look up the FDA Rules/Procedures to "FDA Label" Milk Kefir, and, you would not process it and sell it to anyone.. Also, take the time to look up the Super Food Saur Kraut. Same Thing(Destroy it, then Jar it, so, it won't go bad or burst on the Shelf.)
The reason you can make a starter from Store bought (Organic does not matter, IF it is FDA Approved, it still gets the FDA process), is the Resiliance of the Grains(Bacteria itself).. Lacto is a very strong strain, hard to kill.. The Good Stuff...
Homogenizing; Why? Milk Fats are lighter than milk. They Rise to the Top. Raw Milk, let it sit, scrape off the cream and make butter/cheese, etc.
Homo milk from the store.. The Fats No Longer Float to the top.. Why? Some say "Not as much Fat".. Not True. You can take Raw Milk, Scrape the Fat off, let it sit, do it again, and again, and again. You will get less fat each time, but, STILL, the fat rises to the top..
So,, What IS, this so called Fat, that does not Act like Fat any more?? If it does not act like, or is not the Fat it once was, what was done to it and why? I drink 2 Gals of Milk per week myself. No problem. BUT, we lost access to the milk during calving season, and I bought walmart milk (Pas/Homo), and drank 2 gals per week, and noticed quickly, my pants were getting tight. Overalls actually.. WOW.. I had gained 15 lbs in 2 weeks.. Stopped drinking Milk.. Why? I suspect the Fats,, So called Fats!
Look up the process.. Why is it necessary? Sitting on the shelf, it rises to the top, you pour a glass, it is now hanging on it's own at the top, you smell the milk which is fine, but, you smell the sour fat at the top and throw the whole jug away just a few days after you bought it and look for another brand that does not spoil as fast.. The Competitor who Homo's their milk. There is your reason..
Yes. Smaller grains are younger and more active.
Saving Grains for later. Yes, dehydrate, Freeze, etc.. Lacto is very resilient. Can survive drying out, Freezing, and, even most of it will survive the 174 degrees of the Past process. Milk Kefir has between 60 and 80 strains of good bacteria, not just Lacto.. I would imagine the difference in Raw vs Processed, that number maybe more like 80-120. Toss in Water Kefir or Fermented veggies and up you go again.. You can't consume too much good bacteria. You body is in the range of 60 Trillion.. More is always better.
If you rinse/strain your grains, it will continue to maintain the clean/fresh Kefir. We rinse ours every 3-4 days. You can tell when it works a little too fast. For us, it's 24 hours. Just makes for a good routine. So, we rinse to keep the kefir like we like it, making it in a 24 hour period.
When we get ready to make Sour Cream or Cheeses, we do not rinse the grains for a week before we start making. Just makes better of both.
If you have not made Sour Cream, you have to try it.. So much better than store bought, but, won't last as long.
In the olden days, you ate what you had currently, Knowing it was NOT going to last forever or weeks in the Refrigerator.
With the advent of the Refrigerator, that time extended out a week with raw milk. A month give or take, Pas/Homo milk if you don't open it.
Now, if it does not last, we think something is wrong with it and it must need more processing.. It's simply not true. It's different from what we know NOW..
Example.. Buy a pack of the cheapest "Blister Pack" of sliced ham hanging on the store shelf.. Throw it on a table in your garage and come back for it a month later.. Examine it.. Is it blue/green, etc? No.. Smell it.. Taste it.. Eat the whole damn pack.. I did.. Didn't hurt me or my friend..
There is the Ultimate example.. Is that good or bad? Why? It is FULL of Nitrites and Preservatives=Antibacterials... And, we EAT IT?? What happens when that crap hits our Microbiome?? Yes.. Destruction... And, that is why you really need, Kefirs, Krauts-Home Made, Fermented Veggies, etc..
To Right the Wrong that the FDA Approved does to our Body.. if you want to know the Truth.. If the FDA says it is good, the best place for it is to be LEFT ON THE SHELF.. If we have not seen enough with this Jab Crap to Re-enforce that thought, nothing will ever convince us with Evidence again. Ha..ha.. Thanks for the post.. Keep up the good work.. Your Gut will take good care of you,, if you take good care of it.. It is the Key to Heath..
Not having the proper Microbiome, you will not be able to make the Nutrients/enzymes, etc Bio Available to assimilate into your body. Same as Bacteria and Fungi in our Soil breaks down Nutrients for our Plants/Weeds/Trees.. Yes, we have been lied to there also.. Carbon Dioxide emmissions are bad? Please explain the process of Photosynthesis to me again??? If we do not have Carbon=dead leaves, etc,, Nitrogen-green grasses, we will destroy Natural life on our Planet... Yes,, the push for the Climate Crisis Intervention,,, Actually will CREATE IT!!
Just like the 100% Safe and Effective has killed MILLIONS.. Who was it again telling us it was "SAFE AND EFFECTIVE"??? Oh Shit.. There is that Pesky FDA Again.. WHO/UN, Democrats including Fauci, Biden, etc.. Agenda 21(2021 when we started the jab), that we were warning people about in the 90's.. Agenda 2030 to come!! Klauss Schwab of the WEF,, You will Own Nothing and Be Happy?? WHAT?????
How could I be happy if I Owned nothing??? What?? Microchips and Graphine Oxide in the Jabs?? GO used in Batteries and antennas... To drive the Micro chips IN US?? This crap crosses the blood/brain barrier.. Oh Crap.. In our Brains?? Chips,, Self Assembling Microchips?? Brain/Mind Control??
OH,, that is how, YOU WILL BE HAPPY!! Should I go on?? How did it cross the Blood/Brain Barrier? Nano Tech Hydrogels!! Developed by DARPA???
Hey, this Deep State Cabal shit is REAL!! If we don't take the vax, the are going to put it in our Food? Lab Grown Meat by Bill Gates?? Isn't he the guy behind the Jabs, who wants to De-Populate the World?? That is why so many people are dying... Click on this.. Are you Surprised?? This is a meeting by Sen Ron Johnson (round table) Today in fact.. Listen to this Doctor... All you have to do is here something like this Once.... You simply can NOT UNHEAR this shit.. t.me/mcthomas/2228
People better figure out how to open their eyes, and their Mouths and start spreading this shit and stop it.. Or, don't worry about your gut any more. It won't help.. You should be able to view this without Loading Telegram, of course, not sure why you would not want to load it. .It is where you find information like this.. Not Censored like all of our State Run MSM and Social Media programs.. Oh, but, Elon bought Twitter.. I hope he keeps dumping the Truth Bombs that prove all of this.. Sorry. I hope I did not Ruin your day.. I have been researching all of this since the 1990's..
Intuitively i am am behaving in the same tinker steps you outlined.
I’ve been making kefir for a while now and what I just found out is that less is more.. I’ve started using about 1/4 teaspoon kefir grains to 1/2 quart milk and it makes a very very mild but smooth creamy kefir.. try it.
How long do you let it ferment?
@@Finn959 I strain it as soon as I notice the milk becomes viscous. Usually takes between 12 and 18 hours. But the grains multiply so quick you gotta keep knocking it back to 1/4 teaspoon. I also swap to a clean jar for every new batch, I think that is important as well.
Missed your question.. Sorry, Usually 24 hours. It's a routine for the evening, and done with other things in the kitchen. Depending on your grain activity, temperature, whether you rinse your grains or not, whether your grains are small and more surface area, etc. All play a factor in speed. 24 hours is a routine, not a minimum time.. But, you can test it and drink it whenever. I can tell you this.. After 24 hours, you can take drain/rinse/repeat and take the Kefir, put it in a jar and leave it on the counter for days, and it won't spoil. There are enough good bacteria in there, at most, it will separate. Just give it a shake and go with it. You can taste it if it goes bad, although I have left some on the counter for 5 days and it didn't spoil.
Way, way back, goat skins(usually the Gut washed out) is what was used in the East to carry tea/water/milk on horseback, etc.. So, you can bet, no amount of washing/rinsing back then got ALL of the bacteria out. Kombucha will grow another scoby if it is left in room temperature or greater. SCOBY=Symbiotic Culture of Bacterial and Yeast. Goes down just about as fast as a small oyster.. Ha..Ha.. Great for your Gut Microbiome. Same as Kefir..
Thanks for the video, mate!
Not relative to the video but ask anyway: did you try to make LABs from kefir? I read somewhere that kefir has far greater and more diversity of microbiology than LABs made from milk.
By LABs, I think you are referring to either the KNF or JADAM Methods? I would say so. There are good and Pathogenic Bacteria and Fungi, and, Milk Kefir has a dominance of Lacto bacterias, but, also has a nice variety of Probiotics and Probiotic organisms, along with a variety of Yeasts and Fungi's. So, lots of goodies..
I have not done any of the KNF or JADAM Techiniques. I live in a Gorge. Sun from 11am-3pm at the latest.. But, I will be providing my own food when I get a second place to do so.. I will be using the Mittleider Method for food production, while working on the Soil using KNF/JADAM, and, techniques from the Soil Food Web.
Nutritional Fruits/Veggies being the Target, and longer term building the Soil Microbiology with lots of good Composts. Bacterial and Fungal, and will be producing Worms to help with the Castings, Teas and Extracts to get things moving along. Yes. I will absolutely be adding it and home made Kombucha(Much cheaper to make), to my Composts. Milk Kefer probably added after being diluted, or put into an areator and made into Teas/Extracts to spray on the Compost piles..
Figure I can do a lot of testing, playing, etc..
I have not gotten deep into either JADAM or KNF, but, from what I know up to this point, I see benefits of both and I see no reason why a Mixture of the two systems could not work out perfectly.
On a side note.. Don't discount Urine as a Nitrogen Source.. I did some study on Uropathy. It was quite amazing as a Health tool. I know. Sounds crazy, but, I have direct knowledge of it that will blow your mind. I am not going to get the numbers exact, but, I think they will be close. Urine Captured and kept in a room temperature environment for 21 days, has a Stem Cell Count of I think 2500/ltr when it is fresh. 21 days later, approximately 1.5 Million of the same. Can't see why Anyone would pay for Stem Cell Therapy..
Not sure how that same thing would apply in the plant world, but, it is definitely a good source of Nitrogen. If I can swing a green house, I plan on always having a few extra plants to experiment with. Fresh and Aged just to see what happens.
But, just for grins.. I knew and old fella. Had two bad sores on the back of his heels.. Bed Sores. 7 Months on Wound Care 2 times a week.
I told him about it. I said, what do you have to loose? I'll treat one of the two.. He said, what the heck. That was on a Sunday, Nurse came Mondays and Thursdays. I treated the worst one.
Overnight, it shocked the Daughter who came to remove it Early Monday before work, so the Nurse would not see it. Sent me a picture. Wow.. Treated it Tue,-Wed Morning, removed it, then Thur, Fri, Sat, and it was just about gone by Sunday. Monday, the nurse was shocked, knew something on the last Wednesday, but, didn't say anything. Took that wound off that day, left the other on.. Three days treatment on the next before she took that one off. The daughter was there. Nurse said, I don't know what you guys did, but, it was amazing.. She knew something was going on after 7 months. The Daughter told her what she and I had done.. Surprisingly, she said, Damn,, I didn't believe it.. About 5-6 years ago, I had something just like this happen and they said the same thing and started laughing when they saw my face... I though they were joking.. The second time I asked them, they laughed and said,, "We told you already",, and she said, I though they were joking with me.. Damn,, they were telling the truth.. Then she said,, I was wondering when I saw that Mason Jar on the table, but, I said,, No, Apple juice, because, I saw a jug on the floor... Ha..Ha.. She opened it and said,, Here, not apple juice, and the Nurse got a good laugh.. Some people call it "The Perfect Medicine".. Think about this.. You are way out in the Congo and get bit by a snake.. You are 3 days from the Hospital.. What do you do? Yep, ,within 15 minutes of the bite, consume and keep consuming. It has the exact instructions in the body for the body at any given second in time.. We do not Detox through our Urine.. Dr Edward Group. He has a website related to Urotherapy Research. Not his Standard DRGroup.com that has a bunch of free books on it. Here it is: urotherapyresearch.com/resources/
The Golden Secret is a good starter book.
And, if you want to listen/watch a video with him in it, start at about 48 minutes here. Anything Dr Bryan Ardis says, should be listened to closely. Dr Group also. He was on Trump's Task force..
rumble.com/v29cz8s-bo-episode-2.mp4.html
If you hear Venoms, they are talking about the mRNA, just so, you don't get hit broadside.. It's true and backed up by researchers around the globe. Dr Ardis was the one who figured it out.
Watch the Water on Stew Peters(Rumble) did not come out just right, but, you get an idea.
Here is the version 2 of that same video.
STEW PETERS AND BRYAN ARDIS!!
PREMIERE: Watch The Water 2: Closing Chapter
rumble.com/v2nh8xc-premiere-watch-the-water-2-closing-chapter.html
If you want more, send me an email and I'll send you a "Good Videos.txt" file. Good Luck!
We have high fat power milk here in Mexico , do you think it would be a good idea to add some to the whole milk? Mine are just not growing , good product but they don’t grow gracias amigo
Yes. I tried to find the closest thing to raw cows milk that I can get. Here in the US, the quality of milk during The Spring summer and so is not is good as the Winter milk. I think that is because they supplement the cows food during the Winter.
They still grow fairly well though. The big thing that I notice is that the keifer is not thick during those months.
@@MarkThomas123 gracias amigo
Unfortunately i didn't catch anything
Boil milk can i use for making kefir.
Good Question.. I don't know for sure.. Pasturized milk is "Heated" but, not boiled.. I think up to 174 degrees F. I know it works.. Probably would if you boiled it.. Use regular milk, get some grains growing and then, try some. I think it will work.
Thanks for your video. I'm thinking about using powdered milk and seeing you have tried it I will give it a try 🙏
It seems that the more you use them, the more they grow to be honest.. We have been making Kefir every day now since I made this video. Seems like every 2-3 24 hour runs, I have enough to pull some out. I usually do it once per week because, it cuts down on the volume of finished Milk Kefir and messes up my recipes that I mix up with them. I use more grains now than when I started too.. In the picture at 0:33 in the video, I probably use that much(Half of it, or just one side) in a quart jar daily. when it gets doubled, (The size it is now), it is too much, and I go ahead and pull them out and drop them in another jar and put them in the refrigerator. When I get a full quart of them, I will rinse them, put them in a big bowl, sprinkle powdered milk over them and shake them around a bit. Then, pour them through a collendar, shake out as much powdered milk as I can and put them in a zip lock, and freeze them. I have pulled some out several times and started them just to make sure they work, and have given them to friends.. The first batch is a little slow, doesn't seem like it is going to finish, 2nd run in 24 hours does better, by the 3rd run, they work like they did before I froze them, so, freezing does not hurt them at all.. And, I have left them in the refrigerator, almost a full quart of them with just 3-4 oz of milk, so, mostly grains, and I have kept them in there for 4-5 months and started a jar or two just to see. They taste a little strange/strong after being in the super strong kefir until you run them 3-4 times, then, they are like they were before I stored them..
As far as Kombucha.. I have put scobies in ziplocks and let them sit on a shelf for 6 months in the same kombucha liquid and they were fine, so, you can bet you can refrigerate or freeze them also.. Good Luck with it.. You can't do your gut microbiome much better than Fermented Milk/water Kefir and/or Kombucha, but, throw in some fermented veggies and home made Saurkraut and your gut can even hold up to McDonalds and some junk food. Ha.>ha.. Careful with the Bleached white sugar. I have destroyed a whole batch of starters using white sugar,,, not paying attention, on the phone, etc.. Cheers!! And, if you made it this far, and are willing to and see the value in drinking Bacteria and Yeasts, start looking into Urotherapy.. I think it is God's greatest Gift to Mankind. Had an 83 year old man, had 2 sores on his foot. Had been seeing wound care once per week for 8+ months and, they were really no better. I told him, I can show you a quick/easy way to fix that, but, you have to do what I tell you to do, and, you have to trust me, and if we get rid of it in a couple of days, you have to promise NOT to tell the Nurses what you did.. Just say, someone came and Prayed with you, which I will do before I leave, so, you will be telling the truth. He put one application on that day, the next day I thought his house was on fire when he called me,, I said, I told you, now, once more,,, and he did it again, now, I told him to take 5 drops, and tomorrow 10 drops, and, by the time the nurse came back, she could hardly tell where the wound was. He kept taking it, 10 drops 2x per day, then 10 then 20 per day, etc.. His wife said his mind was clearer. He is finally getting thirsty and actually drinking like he should, has more energy, mind is clear. Back to the Jokester he once was, etc.. He is a stroke victim since about 3 years ago. His wife thinks he is going to be walking again soon. But, with today's Medical System, you just can't share it with them.. They can't use it and they wouldn't if they could. It costs nothing, and, it fixes the problem at the source and Doctors loose customers like that.. Read the book on the top right of the page first. urotherapyresearch.com/resources/ The Water of Life.. It should get you going. They have been doing this for Thousands of years. I wonder if you read the Greek and Hebrew texts of the Bible, before the Non-Rightous King James Translated the Bible, if it wasn't spoken about often in the Original texts... But, just to let you know it's not uncommon or out of style, here is an article someone did on it in 2015.
qz.com/india/401725/indias-bizarre-and-occasionally-horrifying-obsession-with-urine
Don't say someone never gave you anything great!! :) Cheers!
cant hear shit.
I used non homogenized milk and mine are NOT growing at all. It's been a week
Aman Lalri, if you just got your grains, it sometimes takes a week or two to get going, if you just started them.. Or, sometimes if you change milk, they will take a bit to get started.. If you are using whole milk, you should be good. I have even used Homogenized milk and had good success after a week and the milk gets used to the new type.
I have had some go 2 weeks without growing.
As long as it is making kefir each day, the grains are good and will start growing when they get ready.. Ha.. They do sometimes take a bit..
They should double in at least 2 weeks, and then double about every week to 1.5 weeks after that..
You might notice that the milk gets better during the winter months. It will also get thicker.
Hope that helps.. It is a great product for good health.
@@MarkThomas123 awesome thank you:)
I'm going to use whole milk this time and we'll see what happens.
Thanks:)
@@MarkThomas123 can I use a half gallon jar for a tablespoon of grains?
I just received mine in the mail today and the jars I bought are half gallon for when they multiply but realized it’s kind of big for the start I put one cup of milk in it. I do have some smaller jars on hand if needed will the grains be ok? Can I consume the first few batches? Or do I wait till they bounce back?
@@97AshleyRose
I think if you start off running a pint of milk a day for a few days, would be best. You can see what it tastes like, etc..
You are probably going to let it run for a week before it starts increasing in size.. Shipping is usually a shock to them..
Look for the Tart Sour Tang, and get familiar with the taste of it just like it comes out of the jar first..
1.5 to 2tbsp per quart.. I would say,, if the jar is not cleaned between use, and you have left what didn't pour out, 1.5 is plenty good enough for a 24 hour batch.. A clean jar, adding rinsed grains, 2tbsp is what you need for a quart..
The smaller the size of the grains, usually the better they convert the milk..
Once they start growing, if they grow in clumps, go ahead and break them up in to smaller pieces.. More surface area, etc..
It may take a week or two for the grains to start multiplying..
You can play around, but, for the first week of batches, just put the grains in and fill a pint mason jar up, and put the ring over a coffee Filter so it can breathe..
When you first get the grains, get a jar with a lid, put the grains in there and let them soak with some milk for an hour or two.. Then, shake them around in the milk (Not Vigorous, just a good aggitation like trying to get the ice to cool down some warm tea, then, pour into a strainer, catch the grains and put into a pint jar and fill with milk.. Taste after 24 hours.. If it does not have a distinct taste, let it sit another 6, 12, or 24 hours. Once it get started, it should produce the same taste every 24 hours after that..
You can rinse the jar and wash it out and let it drain for a few minutes and restart it from time to time. I do mine every week or so, depending on if I get any grunge at the neck of the jar above my normal fill range..
But, you don't have to wash it, and it will be obvious when you should.
Keep notes, vary what you are doing and see if you can see what the differences are.. Mine, when I first got them, made a thick Keifer the whole winter. It has not been thick again.. I even switched to Raw Cows milk, thinking it was something they were adding to the milk.
I have not been through a winter with the Raw milk, but, if it gets thick again, I will attribute it to the cow feeding on Hay and Grains not usual for Spring to Fall feeding.. If it gets thick, it either has to be the commercial industry is pumping Antibiotics or something in the milk, or a switch of major suppliers of milk for some reason..
I will talk to our Farm people and find out what they are and are not doing if the milk gets thick again.. As my grains grew, I saved some when I had extras. About once per week after the first week or two..
Rinse with cold water, place in a tin with paper towels and shake them around for a while to dry them.. Then, put powdered milk into another tin and shake them around until covered good. Now, you can put them in jars for longer time storage, or small 1/2 jelly jars of the Mason type for a good 3-4 tbsp batch.. I even tried using the old original grains and didn't get thick keifer after something changed, I think the milk.. Doesn't matter though, kefier is keifer, and it is great for the gut. Home made Kombucha also, and it is even easier.
@@MarkThomas123 wow thanks for this long thoughro answer this is so helpful going to try the coffee filter method
Don’t rinse them with water.
Why? I do it every couple of brews. When they get sticky and clump together, or I get too many in the jar, I rinse them and put them in another jar in the refrigerator to store them.. Then, when I fill that jar, I rinse them again, pat them dry on a paper towel and dust them with powdered milk and put them in another jar and put them in the freezer for safe keeping.. I have paused the operation several times, just putting them in the fridge.. And, I have taken grains that were frozen for a year and put them back in fresh milk, and after a couple of days/runs, they work like they were never frozen.. Why would you say,, "Don't rinse them with Water"? Obviously, someone else said that, and you are repeating it? Or, do you have some valid reason you have tested that tells you not to rinse them? Because, I rinse them every 3-4 or 4-5 days max and I have never had any issues.. Just asking.. "Don't rinse them with water" sounds like you had some sort of problem rinsing them..
They are tough, and you can't hardly kill them.. I have left them in the refrigerator for 6 months in the same milk.. They stink pretty bad, but, rinse them, put them in fresh milk, and give them 2-3 days runs and they work like brand new... Why do you say that?
@@MarkThomas123 I was thinking that there may be clorine or floride in the water. I guess it can't hurt them.
@@ginasahin5634 Oops.. Yes. Sorry. Yes, you should test that.
I have always lived outside of the City Limits. Always on a well. Always try to get Raw Milk, but also have used store bought.
Take some grains, rinse them. Cold water only. Restart them on their own, and compare to the others. I think they will survive a rinse and dump back into Milk.
Then, rinse them daily and see if you can get them to fail.
Soaking them might stunt them.
If you can stunt their growth, stir them briskly and break them up into smaller pieces. That might get them going quicker if they survive the Chemicals.
I know you can kill Kombucha Starters with White Sugar.
Too much Residual Bleach.
Lacto Bacteria is the most Resilient of the Gut Flora. Biffido, not as tough. Covid wipes them out, creating a huge imbalance, affecting the immune system.
Documented cases of gut balance after the Biffido depletion, which fixed severe cases. 38 cases severe, 100% reversed by returning the balance. Kefir has Biffido, but more lacto.
Kombucha is more balanced. Good to add to the household drink list.