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Assuming those are folks you want to check this one out?

We've had that happen from time to time and we've found that upping the salt content a bit usually helps.

Thank you for your reply. I'll have to try if adding salt would help.

Yes, but it ferments much more slowly than the milk you ferment at room temp.

It did work out that way!! 😂

I don't know that there's a "best" way to consume it, but we always mix it in our morning smoothies. This way it includes natural occurring sugars and fiber that helps to feed the probiotics.

@@HealthyFarmLiving do you know if mixing it with certain things dilutes it's effects in anyway? sometimes I'll put it in my chocolate protein shake or on Cereal mixed with normal milk. Is this ok

@@danielconsidine3863 those should be fine. The only thing that I know that definitely effects it negatively is heating it which kills the bacteria.

Glad you enjoyed this one. I'll link to the acid blend we use for you here on Amazon; amzn.to/4dG2VYq the buckets were purchased from a local brewery shop, so I'm not sure where the best place to source those would be. The bucket is 6.5 gallons and the trash can is 13 gallons I believe.

Yet another reason to get that fermentation on!! 😉

Wow, 30 pounds is a great harvest!! I'll link to the wine making section of our Amazon shop for you here; www.amazon.com/shop/edgeofnowherefarm/list/V130G44JDRYG?ref_=cm_sw_r_cp_ud_aipsflist_aipsfedgeofnowherefarm_X8P5GP7RR9Y59AS2H3AJ Good luck with that batch!

Glad you enjoyed it!

We've been making home made Kefir for over 5 years now and have always used a metal strainer with no issues.

Oh yes, that is one of our favs as well!

Glad you found this one Pam!

We've been drinking Kefir for over a decade, so I don't recall to be honest. However, I would take it slow if you're new to this. Especially if you're changing from a store bought kefir to home made. The home made kefir usually has a LOT more probiotic activity then the store bought versions in my experience.

Glad you enjoyed this one and found it useful!

Just started a fig wine last week. Thanks for the tip about adding acidity. I went with lime juice, and so far its tasting nice! Getting ready to move to secondary soon. 😊​@HealthyFarmLiving

Wow, what a wonderful routine and great results! Thank you for sharing this with us!

Where did you buy your kefir grains? There’s so many options out there!

@@Earth2Flo-v6f ours were gifted to us by a friend many years ago and I believe he got his from somebody else.

@@HealthyFarmLiving great, I hope my teaspoon I ordered will be good for kefir!

We don't heat anything once we start fermentation and generally we don't heat anything here at all. However, some folks find heating up the fruit to help with juice extraction before fermentation is useful. Heating would initially kill any yeast and should kill any bacteria. As for natural yeast, we have attempted that with figs before and have found we get mold before we get anything else in the fermentation. Also, you don't know what kind of yeast you're dealing with and it may not be able to handle the alcohol content you're attempting. Lastly, yeasty imparts specific characteristics in the finished wine. With an known yeast you know that that will be.

Glad you enjoyed this one and found it useful!

Well, there you go.

If you're a fan of mulberries and enjoy some wine from time to time, you're going to like this wine. The 1 ingredient you may need to adjust is the acid blend. If your mulberries have some tart to them you won't need quite as much. We've reduced ours to about half what this recipe has in it.

We have not used that method as we find the fermentation always moves very rapidly for us (typically less than 24 hours except the middle of Winter). As long as there is air in the mix the bugs will do their thing, so I would assume additional airflow would simply speed things up a bit vs affecting the total probiotic count in the end.

I really wouldn't be able to say for sure, but we find our ferments are much faster when it's warmer in the house. Even a degree or two can make a difference in how fast they ferment.

Glad you found this one useful. If you're a fan of Kefir, you're going to love it fresh. It's potent, but there's nothing like having it freshly made!

Woohoo!! Glad to hear it turned out well for you. Cheers! 🍷

There have been some great comments, questions and suggestions. It helps to answer a few things we didn't think to address in the video!

Yeah, we were dry for a few years as well. Now that we're making our own hooch, it's just not the case any longer. Cheers and good luck with those ferments!

Hmm, it's always worked well for us, so I think we'll keep at it.

Hmm, I'm not sure what you're asking for this one. Where are you wanting to use the filter? Is it at the end of the process to strain it?

We sure do. We're going on 4 years with no issues using metal strainers and the grains are growing strong still.

@@HealthyFarmLiving who knew you didn't have to be careful?! Lol

نستخدم 4 أكواب (237 مل) من الماء و2.5 ملعقة كبيرة (35 جم) من الملح. آمل أن تكون هذه التحويلات صحيحة بالنسبة لك!

Aloha and glad you enjoyed this one!!

The lid that we're using here has an integrated airlock feature to it. Otherwise you would need to burp them each day.

Thanks!

I'm really glad you enjoyed this one and thank you for the kind words. God is good all the time!

​@@HealthyFarmLivinghow much kefir milk are we supposed to drink each day?

@@anneboychuk989 I don't know that there is a guideline on how much, but we typically drink about 1/2 cup/day. If you're having it for the first time I would start with a small amount to see how your digestion reacts. 😉

@@HealthyFarmLiving I'm still trying to get some kefir milk grains. I live in Canada

@@anneboychuk989 ugh, that is just frustrating!

It can even have a small amount of alcohol as well, of course nothing like grape champagne!

I'm going to do my best to answer, but please follow up if I didn't get this right. We always make 1 quart at at time and typically go through about 5 cups a week (just over a quart). Once we make a quart we have a new one in 12-24 hours that goes into the fridge (keeping the grains in it) until we're finished with the first quart. Then we start the process you see here over again. The quart that has the grains in it while it's waiting to be strained very, very slowly ferments in the fridge until it gets processed. If you think it's going to be several weeks before you get to that second quart you can remove the grains and put them in a smaller jar, cover them with milk and let them slowly ferment until you're ready to use them. One thing to keep in mind is Kefir will store in the fridge for quite some time. We go on vacations from time to time and have had it sit for a few weeks before being used with no issues. I hope this helps!

@@HealthyFarmLiving Thanks. So just to clarify... you make the second quart fully, and then place it in the fridge with teh grains in it after it has fermented... So eg: start a quart monday 5pm - it's done Tuesday 5pm-ish - make a second quart right away - it's done 5pm-ish Weds. Put the weds quart in the fridge with grains in it. Drink quart #1 over a few days, strain quart #2 when that's finished and drink quart 2 over a few days. Start grains on quart #3 after straining quart 2.(which would be #1 for the new week) Is that kind of the cycle? And then it just goes on forever...

@@kirrajaye Bingo! That's exactly what we do week in, week out and never run out of Kefir using the same set of starter grains from many years ago.

We have not had any issues with it and have used a metallic strainer since day one. The kefir we're making this week is descendent from the grains you're seeing here in this episode from a couple of years ago.

That one is 8 cups (2 quarts) and it's our go-to measuring bowl. We have another one, different manufacturer, and the Pyrex is much easier to pour from. I tried to find the Pyrex on Amazon and I don't see the 8 cup sold separately. I'll link to a Non-Pyrex brand that seems very similar for reference here; amzn.to/3IOGbYx

Aww, thank you!! ❤

Bingo, that's exactly how you limit that tangy flavor. You'll also want to consume it more quickly as it will continue to ferment (and sour) over time in the fridge.

@@HealthyFarmLiving perfect, thanks

It's become one of our Winter favorites!

This is one of our favorites for cooler weather. Maybe a little late for this season, but it will be on our table every on the regular come Fall!

Tomato, tomoto. 😉

I don't know that there's a limit on how long the grains can be "re-used" as they continually make new grains. We're still working from the original grains we were gifted back in 2020! They can keep in the fridge for several weeks, but we typically go through a quart in a week. That has stretched into 2 weeks on a few occasions when we've been out of town with no problems.

No, there is no caffeine in moringa. However, it can be a natural energy booster for some people due to the vitamin content.

@@HealthyFarmLiving Ahh. It gives me the jitters just like coffee. I didn’t know vitamins did the same thing.

@@sloth6247 Hmm, that is a bit extreme, but B-vitamins can give some people an energy boost. Are you making this yourself or buying a commercial powder? I'm wondering if maybe there's something else in the powder you're using if it's store bought.

While there is some carbonation from the fermentation process we've found it to be very minimal. Shaking the finished kefir in the container will reduce that and also consuming it in a short period of time as even in the fridge it will continue to ferment, albeit very slowly.

We've seen those suggestions as well and have not had any issues with a metal strainer. We're still working from the initial batch of Kefir grains that were gifted to us almost 4 years ago and have always used a metal strainer. That being said, I'm sure a plastic strainer would work just fine as well.

The kefir grains are a bit hard and rubbery, which is why they don't pass through the strainer along with the rest of the liquid. As for consistency, I can't speak to the brand you're buying, but you can "adjust" the thickness based on how much you let it ferment. The longer it ferments, the thicker it will become. That being said, check the ingredients on your store bought kefir. It may have a thickening agent (like carrageenan) in it which I've seen in other store brands here in AZ.

The grains were gifted to us from a fried of ours, but you can find them on Amazon as well if you don't know of a local source. I'll link to one for you here; amzn.to/3SeyleQ