Hi Lawrence, I tried your method and it worked great! My milk kefir grains hardly multiplied before I tried this, but now they went from 9 grams to 19 grams in 7 days. Thank you so much! 👍
Hi. I’ve tried you method with my 9g kefir grains but for only 5 days bcs my jar have no enough room for the day 6. I follow your method but doubled the amount of milk. After day 2, i noticed it was so watery and i tripled the amount of milk. Day 5 - the harvest day, my 9g grains turn to 19g of kefir grains. It worked. Im so happy. Thanks a lot. Your method really works👏👏
Yes, in my case, it was drinkable. It was not contaminated. Since I kept on adding new batch of milk and using clean utensil, the milk kefir tasted like it was fermented for 24 hours only.
If you are familiar with milk kefir taste, it taste very sour and yogurt like drink. It is different from milk that has gone bad. Kefir milk is full of lactic acid so it is very sour in taste. If you do no like the sourness, you can shorten your fermentation time to 8-10 hours. Of-course, we drink milk kefir because we may be lactose intolerant so it is better to drink very sour kefir milk when all the lactose has been converted into lactic acid.@@aqmabatrisyah4236
Yes, you can use UHT milk. If you are starting at 5g kefir grain to start making milk kefir, use between 30-50g of milk and ferment for 24-48 hours. Make sure that the surface has coagulated. if after 24 hours the surface has not coagulated, give another 24 hours. After a week of making milk kefir, you can then increase the milk volume accordingly.
hello, could you answer a few questions please? Is there any advantage to using 1% skimmed milk when multiplying grains and in so doing replacing the fat content of regular 3.25% milk for some extra lactose? Is there any advantage to pouring off the old milk (or as much as possible) then add the fresh milk each day or would I risk pouring off small seed grains by doing this? Last question, is there any advantage to stirring the milk/seed grain combination throughout the day when multiplying grains or is it best to leave the milk and grains undisturbed. Thank you.
The lactose in 2% skimmed milk and a regular 3.25% milk has almost the same lactose. So the multiplying grains should be almost the same. The difference is that the 3.25% will form thicker yogurt like milk kefir because of the higher fat content. Stirring once a day is enough. I did not pour out any of the old milk kefir because it also does contain the good beneficial bacteria and yeast so it will help multiply the number of grains quicker. I hope my answers help. Thank you for your questions.
Thank you for this great video. I am starting today and will be following your method. Could you tell me what material the spoon that you use is made out of?
I have heard that stainless steel is ok to use with bacterial cultures but not aluminium. Wooden spoons are also good but are difficult to keep hygienically clean after a few uses. Hope that helps a little.
Very nice informative video My granules are on the slight orangish hue and also the taste of kefir is bit more sour than it used to be before. Have i spoiled my kefir bacteria? Anyway to regenerate them?
Super video, Lawrence! I am on Day 2 of trying to double my kefir grains. I have a quick question. If by following your steps and measurements my product ends up being more of whey separation after 24 hours rather than that yogurt-like consistency, should I increase the amount of milk by 10 or 20 milliliters, for example? Or should I not care that the whey is separating more in my product rather than your product in your video? Thank you in advance!
@momentswithlawrence507 Very good point, and that is true. I decided to do this process in my basement, where it is much cooler than upstairs. I will consider adding more milk tomorrow for the next day. Many thanks for your reply!
Thank you for sharing this simple method I am on the 4th day used more milk in a mason jar, I am using new grains hoping to make more. I just took a look it is doing well and tastes great.
Fantastic instructions! Much appreciate it. Many people say you must not use metal strainers but I see that you used one. I take it it's immaterial, right?
Yes, I use stainless strainer. It is not a problem since the straining time only takes a few minutes. Don't use metal containers since the lactic acid will definitely corrode the metal even for stainless steel so that it will rust.
I am going to try this as my grains have stayed the same for I don't know how long and are gone a little yellow,,,I take it that you can then use the kefir made as normal? Tyfs! :)
Yes, after the 6 days protocol, you can make daily kefir milk as per normal. Kefir grains are indeed a bit yellowish. If you wash the grains with clean water, you will see that the grains are a little yellowish. I do wash the grains every couple of weeks. You can wash it with clean water or with milk. As long as the grains are making kefir milk with the correct sour note. then your grains should be okay.
Thank you. I’m going to try this. I’ve been doing a daily batch but would like to increase the quantity of grains to be able to share. Would this work with coconut milk & sugar do you think ?
Milk kefir is best with milk products only. Because it requires lactose to make lactic acid. You can surely try using coconut (No lactose) but it will not taste good. It will in fact taste rancid, off and oily. If you intend to use different types of sugar to ferment, you can buy water kefir. It produces carbonated drinks. Thanks.
Great information, thank you! I currently have about 1.5 tsp of grains that I'm using to ferment one quart jar of milk. Should I try and multiply my kefir grains or is that a good amount of grains per 1 quart of milk (I strain every 24 hours)?
Do you find the teste of your milk kefir very sour? Or does it have the slight sweetness from the milk? If it has that slight sweetness, the lactose in the milk may not have undergone 100% conversion into lactic acid. You can try an experiment if the sour taste is the same when you have a 24 hours and a 48 hours fermentation time. if the sour taste is the same, then the lactose conversion into lactic acid is complete for the 24 hours time with 1.5 teaspoon grains. You have the right amount of grains to milk ratio. If however the sour taste is different for the 48 hours, than your 24 hours fermented milk kefir, then you need more kefir grains or you need to ferment it a longer time. Perhaps ferment it to 36 hours or 48 hours. I hope this helps and thank you for your question.
You need 400 ml of milk Kefir grains A glass container of 500 ml A coffee filter and a rubberband Day 1 : 20ml of milk + 24h Day 2 : 30ml of milk + 24h Day 3 : 50ml of milk + 24h Day 4 : 100ml of milk + 24h Day 5 : 100ml of milk + 24h Day 6 : 100ml of milk + 24h
If you are using cultured kefir where you buy a powdered kefir cultured from a lab, it will not work and not form any grain. You can certainly make kefir milk from it .The bacteria and yeast strains are not enough in store bought cultured kefir powder or kefir milk. There is also a tendency of becoming bad.
@@Faroghar You have to buy fresh kefir grains or dried kefir grain starter. The grains can make kefir forever as long as you keep them alive. The powder kefir starter, which store bought kefirs use, can only make new batches of kefir 6 or 7 times max. Amazon sells the dried kefir grain starter kit.
Thank you so much! And I'm so happy to see you aren't on the "no metal" bandwagon. Someone says something once, and the whole internet repeats it like it's gospel.
Thank you for your comment and support. Stainless steel (304, 310, & 316) are used a lot in the pharmaceutical and food industries. For the fermentation vessel, I still prefer to use glass or porcelain material. For the spoon and filter mesh, I prefer to use stainless steel. I try to reduce using plastics as we now see more chemical migration coming out from plastics to our water and food.
I see, thanks for answering! Where I live it’s 33C and I am on day 2 with your strategy. I started it with 2g of Kefir grains due to my grain size reduction for past few weeks. On day 2 (today) two hours after adding the milk, I have noticed splitting inside the jar and it’s bothering me if I should provide them with more milk or not. What are your suggestions?
So sorry I made a mistake in my earlier reply as I thought you were asking about the ambient temperature for bread making. For Kefir grain, the ambient temperature back then was about 24 to 25 degrees C. In your case, since the ambient temperature is 33 degree C, you do not need to use the same timeline of 24 hours. Since these bacteria and yeast like warmer temperature and are very active, you can try an interval of feeding the grain with fresh milk every 8 hours. You can also increase the milk amount to prevent whey formation too early. Thus feeding 3 times a day and harvesting the grain on the 3rd day. You will need a bigger fermentation vessel for this.
No problem, I am very glad that you answered my questions and actually helped me to solve my problem. I am going to try this method you have described now also subscribed to your channel because I like your minimalistic style by keeping things simple and logical 👍🏻
Does this produce kieffer milk or yoghurt? I have some grains I want to start with but need to increase the amount so this video is helpful!! Once strained what do I do with the milk? Thank you
After 6 days, I actually drank the kefir milk. It is very sour through since all the lactose has all been converted to lactic acid. When you use clean utensils, bacterial contamination is unlikely due to the acidic environment of the fermentation vessel.
@@momentswithlawrence507 Wow that is great news . Do you mean over time consuming kefir milk ? But how much a day n nite should I consume then? Thanks again.
Hi Lawrence just a quite note to let you know I am on my 3rd day of ur double kefir grains making. But I noticed this round 50ml milk after 7th hour there are some bubbles like at the bottom . Isit ok thanks
And do you know what the theory behind this is? I can imagine that by gradually increasing the amount of milk and leaving it with the grains for the whole week, you allow the smaller kefir grains to grow enough to be filtered by the strainer instead of going through, thus having a lot more at the end compared to the normal way of just straining it every day, is this correct? Also, is this scalable, if I have a lot more than 5g?
Yes, you are right about the smaller grains theory. If conditions are perfect like temperature and using the best type of milk like raw milk, I am sure that you can more than double the grains. You can certainly try using more than 5g. Thank you for your question and do let me know how it goes. Thank you.
I LOVE kefir and recently became interested in making my own. I ordered grains online last week. 2 tblsp for $17.99. In one week, this newbie has almost one cup of kefir grains. Watching your video has helped me understand the process so much better. I use raw cow milk from our farm and it's delish.
My daughter in law milks Jersey cows. Jerseys produce milk with lots of cream. Some jugs we get have up to 20% cream. I don't leave all of that cream in it when I make kefir. I put 1 tblsp of grains in a quart jar and fill the jar with the raw milk with about 2 tbsp of cream. Shake it up then place it on the counter for about 24 hours. Timing depends on the temperature of your house. At about the 18th hour start watching it and you'll notice it's starting to get thick. Try to catch it just before it separates into curds and whey. If it separates, the kefir will be more tangy, even very sour. I also start a batch and put it in the refrigerator and in 6 days I have creamy, wonderful kefir. Do you have a small kitchen scale? Weigh it each time before you start a new batch. You'll be surprised at the increase in grains.
@@billiesheads212 You’re lucky you have a direct contact to dairy….. considering the evidence of what’s injected into cattle and livestock recently; plus, the bills blocked which would make known to consumers everything injected into livestock (*even Raw and “organic” milk doesn’t need to make known to consumers what they’re injected with). To make a long story short…… it sounds a lot safer to go vegetarian dairy-free unless I can find a relative with a cow.
This is really awesome.But hiw to store thise grains?? Now you harvested 12 grms of grains.. how much will you need to use for the next batch of kefir? The whole 12 gms ? am getting ready to make kefir for the first time. Bought grain grom amazon.. would like to try this way.. if so how to store the grains.?
So sorry for the late reply. The ratio between kefir grains and milk is about 5-10%. So with 12 grams of kefir grains, you can use between 120g to 220g of milk. ruclips.net/video/pj9ooWuUxzw/видео.html
@@momentswithlawrence507 😊thank you for replying.🌹after watching ur video many times i used the correct amount milk. The grains i bought was exactly 12grms😊. on the package they said 200ml milk. But i used arouns 120ml. I strined First ferment when i found it thick after around 10 hrs since it is nearly 37°c hot here. Only problem is. Kefir is sour.. 😅 i thought it will taste like greek yogurt
@@elizabethalex5003 Yes, milk kefir is indeed very sour. Like vinegar. Lactose are changed into lactic acid. Of coarse, the sour the better especially if you are lactose intolerant. You can also try fermenting at a shorter time like 6-8 hours since you have warmer temperature.
Does good kefir smell like spoiled milk? I know what tangy tastes like from storebought kefir but when I tasted what i thought was a suitable batch of completed kefir (curds on top, whey started to separate on the bottom, stirred to combine, then strain), the result tasted awful. Reminded me of the smell of milk left in a baby bottle that sat too long before cleaning. Is that the right smell and super acidic taste (plus very grainy) of homemade kefit or will there come a point where it gets tolerable like the storebought one (which tastes like a combination of yogurt and sour cream)?
This video is about how to double your grains. Regular kefir fermentation only require between 12 to 36 hours depending on your room temperature and how fermented you prefer. Store bought kefir smell and taste better because it uses a limited number of bacteria and yeast. Sometimes, it does not even have any yeast or perhaps just one type of yeast. So it basically take like yogurt. Are you staining using a colander with large holes ? If yes, perhaps try changing to a stainless steel or nylon mesh with smaller mesh size so you can also trap the smaller grains. Kefir fermented with kefir grains is an acquired taste. It does not smell like yogurt. It does smell more like slightly yogurt with a vinegar smell. This is because, the lactose were converted to lactic acid. If you are smelling sour milk with an off smell, then it could be spoiled. How long was your fermentation time and what was your room temperature? If you are having warmer temperature like 30 degrees centigrade, you can shorten your fermentation time to 12 or 16 or 18 or 20 hours.
@@momentswithlawrence507 Thanks for the prompt reply. These are fairly new grains I purchased from Fusion Teas on Amazon. I followed the instructions to activate and the grains successfully convert milk into curds and whey (something I'm assuming wouldn't happen if the grains were bad). The temperature in my house is climate controlled, keeping a steady 24° C (75° F) and I haven't found the grains to be multiplying as I have the exact same size I started with going on my third week now. I use a fine mesh stainless steel strainer with a silicone spatula to push things through so the holes are very small. Thinking perhaps the kitchen counter was too cold I placed a folded tea towel underneath. I even tried placing it in an oven (with no heat) but just a light on. When I did that I noticed the temp got up to 35° C (95° F). The milk separated as usual but that time the milk took on a more pleasant yeasty smell. I was concerned that temp was too warm, so back to the counter it went. In all those scenarios, I had a tight closed lid (glass Mason jar). Then I tried a coffee filter with rubber band and no lid. Same results, the milk separates into curds and whey in around 12 hours with only about a tablespoon of grains to about 1c of milk (237 ml). So, my goal is to: - have my grains multiply so I can have a greater amount of kefir and - find a balance between beneficial health properties and palatable taste. While I understand homemade won't taste like storebought, I just can't stomach the feeling that I'm drinking soured milk that smells spoiled to me, and is grainy, and not thick and smooth - that's what I really want.
I think what is happening to your fermentation is that with the oven temperature, it is fermenting fast so that the curds and whey would separate. You can try fermenting it on your kitchen counter even at 24 degrees, it would be able to ferment without separating the curds and whey even at 24 hours. Try again and it will be much better. You can also try washing the grains occasionally with clean water. The give the grains at least 24-48 hours fermentation time after washing. This will take out the acetic sour taste. I hope this helps. I would normally wash my grains when they gets too sour.
nice. Get plastic sieve. Put 5g Kefir in sieve and put sieve in bowl with milk. Rinse sieve with grains every day with fresh milk and put fresh milk in bowl.
you can make or buy a Kefir grain cage which is simply a perforated PP (polypropylene) container or sack (which you close with a clip or a draw string) into which you place your grains. When fermenting for you has ended simply pour off the Kefir into a storage container and add fresh milk into the original container to begin a new fermenting cycle.
Hello Lawrence, I have started with dried milk kefir grains that i hade to rehydrate and reactivate. It’s been now almost more than 3 months, and i still have the same starting amount of grains. Plus, i still didn’t get the “cauliflower” shape, they are still in their initial form. Do you have any suggestions? Many thanks in advance
Were you able to ferment some milk? Did the milk turned sour with yogurt like consistency? If the milk tasted like milk, then the kefir grains is no longer workable. You would need new grains.
@@momentswithlawrence507 Many thanks for replying, Yeah actually the kefir grains ferment my milk perfectly. It's just their amount (count) and shape that bothers me.
If the grains are fermenting the milk into the sour kefir yogurt consistency, then your grain is still good. Do not worry about the cauliflower consistency. The grains only look like cauliflower consistency before it has been strain since they clump together. But after the grains has been strained, it will have individual grain consistency. Perhaps you are using a colander with bigger holes. Try using a strainer with a smaller mesh size so that it can trap even the small grains.
Yes you can drink the Kefir milk. When you made sure that you had used clean utensils during the 6 days of fermentation and that there were no changes in color to indicate possible contamination or foul odor. If there was a color change and a foul odor, you will have to throw away the whole thing including the grain.
When i do milk kefir with raw milk, after fermentation, the milk Kefir has a raw smell taste (just as a direct cows milk) taste and making the milk foul smell after drinking. Please help. Or should i boil the milk and cool it down later keep it to ferment??
Thank you for asking. Yes, you can use boiled milk as long as you allow the milk to cool down before introducing your Kefir grains. You can also use pasteurized milk. I hope this helps.
When fermenting the kefir milk, it has to be at room temperature. The temperature in the fridge is too low and the good bacteria and yeast will become dormant.
Yes, No need to warm up your milk coming out from the fridge. The grains will start to ferment by itself when left in your kitchen counter-top when the temperature is just right for the grains.
Or, like I did, just make 1st grains reviving batch with whole milk, discard after 48 hours preserving the grains, then make and enjoy 2 more batches in a week ending up with 3x the grains. I just followed seller's instruction. ... what did you do with the liquid resulted, consumed or discarded?
@@momentswithlawrence507 , I discarded the first batch, as seller recommended, also because I believe in cleansing from previous environment, relying on bacteria properties to strenghten while ridding of impurities. After 1st week and total of 4 batches, I am now getting one every 24 hours (store-brand fresh whole -pasteurized milk at about 72°F) and produced 4× the grains. I will soon be able to use surplus to make Kefir-cheese/Lebneh. Happy fermenting to you and all readers and let's meet here for more tips or questions. Ciao
This process ensures a faster and more complete transformation of the milk into milk kefir since the goal is to double kefir grains in 6 days. Milk fermentation can be affected by the ambient temperature, so I opted to start by using more grains since the ambient temperature of my house at that time was around 21-22 degrees Celsius or 69.8-71.6 degrees Fahrenheit. If your ambient temperature is higher, then you could use more milk as the milk kefir fermentation will be faster. I used 5 grams of grains in this video as an example. Feel free to try any weight you want. Thank you for asking.
Kefir grains are bacteria and yeast that ferments the milk turning lactose into lactic acid. These bacteria and yeast form 3 dimensional colonies that forms into biofilm. This biofilm continue to grow to more colonies as you continue to feed it with new fresh milk and this biofilm is a matrix of heteropolysaccharides called kefiran of equal proportions of glucose and galactose.
@@momentswithlawrence507It may also be used to describe a physical process in which any solvent moves across a selectively permeable membrane. . When we add more milk Causing the concentration outside the kefir grain to be less, therefore the osmosis process occurs. abd this process help growth quicky
My house is 73 degrees at all times, and my milk separated from the whey really fast in like 4-6 hrs. I dont know what to do, sometimes I think they are growing, and ither times, I feel like im losing them. Should I just do a refrigerator method? I dont even really get much of a thickness. I used process milk, and then I try to move over the raw.
Thank you for your question. I too have the same 73 degrees Fahrenheit room temperature. I am using whole milk and I do have whey separation when I do a 48 hours fermentation. What is the ratio between grains and milk? What kind of milk are you using? Remember, the better the milk quality the better the milk Kefir yogurt you will have.
When I made this video, my room temperature was about 25 C. I left the bottle on my kitchen table. Your room temperature is too warm so it will ferment too quickly. You can perhaps try to use an insulated cooler and measure the inside temperature. If it can help lower the ambient temperature, it may help the kefir fermentation to to ferment at a slower pace.
If you are not making milk kefir for 2-3 weeks, you can keep the grains with milk in the fridge. But if you are traveling perhaps longer than 3 weeks, I would suggest that after filtering the grains, you can directly place the grains in your freezer. Thank you for your question and support.
Hi Lawrence, I've just started making kefir. I have about 6g, but within a week it's increased to 9g, just using 200ml milk per 24hrs (and consuming it). I've just come across your method. My kefir so far (after each 24hr period) is a sort of milky, grainy consistency. There's lots of small bits in it, and it's no where near smooth. What do you recommend? Many thanks,
@@momentswithlawrence507 I'm using semi skimmed, and full fat milk too. Do you think it's just not having enough time? Also, what is the benefit of your process, where you add small amounts of consecutive days?
Using skimmed milk has the tendency of making milky or watery consistency. Whole milk will have a better drinkable yogurt like consistency. If your kefir is not having a slight whey and milk solid separation, you can try changing to using whole milk or increase the fermentation time. Remember, this process of doubling your kefir grain in 6 days is for beginners when you are starting at low amounts of available kefir grain. This process helps in increasing your available grain. I hope this helps. Thank you.
Before you leave for your holidays, ferment a batch for 18-24 hours. You can then keep it in the fridge. When you come back, you can immediately filter and consume without having to wait. 18 days is not that long. I have kept mine for more than a month. As long as you always use clean uncontaminated utensils.. I hope this help. Thanks.
As long as you use clean utensils the milk kefir after 6 days is still good to consume. Mine tasted the same like milk kefir that was fermented for 36-48 hours.
I have purchased the live grains from Amazon, and the vendor has sent only 10gms can i use your technique to multiply the grains. Or should i wait till my grains become mature? Please reply I'm a beginner to this milk Kefirs stuff.
@momentswithlawrence507 and the milk doesn't spoil ? I mean we r using the same milk on DAY-7 started since DAY-1. Kefir doesn't die, due to spoilage of milk. ??
@@Chartered_Edu Kefir milk has anti-fungal and antibacterial effects. So once kefir grain has started producing lactic acid, the acidity in the milk and the production of good bacteria and yeast will not allow the growth of bad bacteria or mold. When you add new milk and stir, make sure that you use clean utensil. Also avoid smearing the side wall of your container so that you would have milk that dried up. The dried up milk, since expose to air, could form molds. So, on your harvest day, you can taste the milk kefir. As long as there is not off taste or smell and no growth of any colored spots and the solution taste soury yogurt. It is okay. For regular kefir fermentation, you can opt to ferment between 18 hours to 48 hours. This is dependent of your room temperature and from your own personal taste preference. Mature milk kefir is very very sour. Like vinegar.
Yes, but the activities of the bacteria and yeast will be delayed since it is more active when the temperature is higher. As soon as the temperature goes back up to room temperature, it becomes active again.
38 degrees Celsius is actually one of the best temperature the kefir bacteria and yeast love to grow and multiply. With such warm temperature, your concern would be to shorten the fermentation time from 24 hour to perhaps 12 hours. You can try between 8 - 16 hours. You can taste and see how you like the sourness. When all the lactose has been successfully converted into lactic acid, your milk kefir will be very sour.
Hey there I live in a pretty hot country and my kefir does not need more than 6 to 8 hours to turn 1 liter of milk in kefir.. this is an issue for me by the way cause I'm alone 😅 I just got to much kefir that I could ever drink 😂
Sorry, but I also purchased my grain from a reputable source. Growing from scratch would be very difficult and dangerous. I would advice that you do not try it. It is best to buy the kefir grain. Thanks.
@momentswithlawrence507 wow! You are so prompt and helpful. Thank you very much Lawrence. You have narrowed my search though I'm still curious how its done. Also, keep more content coming. Cheers
Thank you for commenting. The average room temperature then was about 25 degrees Celsius or 77 degrees Fahrenheit. I normally use whole milk and do not heat the milk.
so basically for this process, i have to stop making normal batches for drinking and instead focus completely on multiplication, and be on kefir break????
This process is basically suitable when you are just starting with limited amounts of grains. But if you are already doing normal batches, you do not need to do this process for you will have enough grains.
@@momentswithlawrence507 hi, I wondered what you meant by not disrupting their colonies.. I thought it was advised to give them a shake? Also, I've heard of people using powdered milk with their whole milk, apparently it thickens it up like yoghurt more easily. What are you views?
@@AJ-ku9jz I meant by not disrupting their colonies was not to filter the milk kefir from the grains. Giving it a stir everyday and adding new milk till you achieved 6 days. Concerning whole milk, milk powder, yes, you can also make milk kefir from milk powder but the quality is inferior as compared to fresh milk. The whey separates at shorter time.
@@momentswithlawrence507 so only stir during those days, no shake it? Great I've been shaking the crap out of mine... I thought to add a tiny amount of powdered to the fresh for thicker consistency...
Yes, I smelled it first and made sure there was no strange smell before trying it. The taste is very very sour. The lactose was all transformed into lactic acid.
When you stir well, the grains would normally sink to the bottom. if you do not stir well, then as you pour in new fresh milk, you will find that some grains may float. As long as you are getting the curdling and it becomes very sour, then you are doing it correctly.
Lawrence or anybody else can you tell me (approximately) what 5 grams of grain would be in standard spoon size ie: 1 teaspoon or 1 tablespoon. Thanks for the help
Were you using kefir grains or store bought kefir milk? If you were using kefir grains, did your milk turned into milk kefir? Meaning the milk turned into a sour yogurt drink? If yes, that means the milk is fermenting. The kefir grains should grow and multiply. If it did not turned into a sour yogurt drink, what was the temperature in your kitchen? The fermentation will require a temperature between 25-40 degrees Celsius or 77-104 degrees Fahrenheit. If however, you are using store bought kefir milk, you will not be able to get any grains from those.
The store bought kefir were engineered to carry specific bacteria and sometime don't even have yeast or only a few types of yeast. Not enough bacteria and yeast to symbiotically co-exist. They are also prone to contamination from molds and other harmful bacteria. You can however make kefir milk up to a certain times (perhaps 3-4 times) before it gets contaminated with molds. Unlike natural kefir grains may carry more than 30 different bacteria and more than 10 types of yeast. It is also very acidic so the chances from mold contamination is very low.
Hi, This is such a an amazing experiment. I have also tried your 6 day protocols and with success, even though I have more than enough Kefir grains. Just wondering if you would know if different variety of Kefir grains differ do produce different texture of milk Kefir, like more or less creamy/ sweeter? Which variety is the best?
I am very glad of your success. I have not tried difference grains. But my guess that none will be sweet. All kefir milk will only be sour because of the lactic acid produced.
Yes you can. It will have a slight kefir taste. You can use your kefir grains to make Creme Fraiche with heavy cream or sour cream with half and half. Let it ferment 48 to 72 hours for creamy and silky texture.
What if starts to separate? I’m on day 3 and I added 50ml of milk today in the morning and tonight I checked on it and it’s starting to separate. Is that okay?
Are you thinking of making a second 6 days protocol? You could perhaps filter and consume off the milk kefir before doing a second 6 days protocol. Do share and let me know how it goes. Thank you,
@@momentswithlawrence507 Yes, that's what I meant after filtering and consuming the initial batch of the first 6 days. Can I repeat the same process or the measurements on the next 6 days differ slightly?
Yes, you can. But now that after 6 days, your kefir grain have doubled, you can perhaps start at 50, 50, 50, 100, 100, 150. The kefir grain would require more milk to ferment lactose into lactic acid.
Thank you for your question. You can use the kefir grains every day to make milk kefir. Technically, for unlimited time for as long you keep your utensils clean. The grains will keep on growing and you can give away some of your grains to your relatives and friends. You can also store some of the grains in your freezer as reserved.
@@momentswithlawrence507 woow so I can use this grain number of times. I thought we can use this grain only couple of time to make milk kefir. Thank you for sharing this information. Correct me if I am wrong.
@@Veer_Abhimanyu1 Yes, you can keep on making kefir with the same kefir grains. The better your milk quality, the better will your milk kefir be as well. Keep your grains healthy by feeding them with good quality milk.
Thank you for your comment. I agree that we have to be mindful of what material we are using with milk kefir since it is quite acidic. Do you know that studies have found chemicals do migrate out of plastics? That is why I prefer to make my own Milk Kefir rather than buying store bought kefir. Because most store bought kefirs are in plastic containers. For metal utensils, you can use stainless steel utensils, especially 310, 316 & 304 stainless for they have anti-corrosive properties. For the fermentation vessels, it is best to use glass or porcelain material. Again, thank you.
@@momentswithlawrence507 Thanks for this valuable information. I also make my own kefir for same reasons, but use plastic utensils. I’m going to get me some ceramic spoons.
@JULES Plastic is petroleum oil based and is proven to contaminate/migrate into whatever substance it is used to contain. More and more studies show that toxic micro plastics are being ingested into lungs, causing long term lung damage. For example: Bottled water & face masks 😷
@@Subject_Proto Then is is OK to use a stainless steel wire mesh strainer? I am having a very hard time finding any other material like nylon or plastic.
Thank you for your question. If you are just starting with Milk Kefir and you only have a limited grain amount, this video shows you how you can double your grain amount in 6 days. If you are not new and you simple wanted to make milk Kefir, yes, you can add more milk to your grains and you do not need the 6 days protocol. You can make milk Kefir within 12 to 24 hours.
Thank you for your question. You use between 5-10% ratio. 5% of 240g milk is 12 grams of grain. As your grains grow more and more, you can use more milk. If you do not use more milk, and perhaps using more than 10% of grain like up to 25%, the milk will ferment a lot faster and will be very sour with a pH of 2-3.
Thank you very much Lawrence for your useful information. In that case I will follow you method of increasing more grains first. I actually got only 6gms of grains n I put 1 cup of 250 ml milk . It took only 20hrs. Is this too fast as it’s not 24hrs yet but it tasted quite nice n a bit sourish. Am I doing it right now Isit ok? Your comments n advice please. Thanks again. It’s my first attempt .
@@ViennaNSLim Perhaps you can start with 100ml of milk. or at 250ml and with 6g of grain, you may want to ferment for 48 hours. At 20 hours, the fermentation time is not enough. You will have more lactose than lactic acid. So that is why you only have a slight sour taste.
@@momentswithlawrence507 Good explanation n now I can understand how it actually works. You are quite a genius though. I will definitely take heed of what you have advised ya. Thank you so much n I have learned a lot from your amazing videos.
Just a follow up on the increasing of kefir grains. I have started with your method with 6gm n it’s my first day. Will top up the milk tmrw being second day n so forth until I reach the 7th day when it should be ready for straining. Tqtqvm 🙏
Yes, you can even when you only have 1 tiny little Kefir grain. With 1 tiny Kefir grain, you can use less milk. You can start with 1 teaspoon milk and place the 1 piece grain on the edge of the bottle and tilt the bottle so the 1 teaspoon milk covers the grain. Check if it has curd up on the 2nd day. If it has curds up the milk, add one more teaspoon of milk. One the 3rd day, add 1 tablespoon of milk. Then increase the volume of your milk. After 6 days, you can harvest and see how much grains were developed then immediately do a second 6 days process. After two 6 days process, you would then be able to start daily harvesting of milk kefir and kefir grains.
You are the first I've seen to not put a lid on the jar. It makes sense doing it your way. Why does everyone else cut off oxygen supply with a lid? Benefits?
Yes, drinking milk kefir will definitely help improve our overall gut microbiome. You can perhaps make a fruit smoothie milk kefir. With the combination of milk kefir, vitamins, enzymes, minerals and fiber will also be a big help for softer stool.
@@momentswithlawrence507 Thanks a lot for your replies of which I am indeed very thankful to have found your many interesting videos which are amazing n helpful in many ways. Thanks again.
When kefir grains has been washed with clean water, it is actually having a hint of light yellowish in color. It is only white in color when it has milk kefir all over the grains.
You can try doing that. But I would recommend that you stir at least once a day. If the milk surface becomes too dry, the probability of the dry surface becoming moldy is high. Since you are starting with a small amount of grain, using high amount of milk may also cause the milk to spoil. I have not personally try this. I would appreciate it if you can share how it goes. Thanks.
I have been growing grains non stop for inoculating ratio of milk to grains not much about Cfu. Seems to me the only fermentation version that has worked for me is the by product I questioned before was safe. That was the best I have ever had and I back stepped making it like most everyone else does on you tube. I’m back on the store bought till I get it right. Im going to try the product from this process again tomorrow and see. What I got this time seems to surpass the stuff from the store. I think this is the correct fermentation process as well. Not just to grow the grain.
Once you have enough grains to make milk kefir (5% grain : 95% milk), you can concentrate on fermenting milk using either 24 hour or 36 or 48 hours. Depending on the level of tartness you desire, you can then stick to that fermentation timeline. For me, I normally use 20:80 ratio for my grains to milk ration. Sometimes I used even more grains as I prefer a complete lactose to lactic acid change and a more complete break down of the milk proteins for better absorption.
@@momentswithlawrence507 at that ratio 5:95 it does not work in my guts. I’m going to see if the extension office can test to see how much bacteria I’m creating and what kind. There are only 2 commercial brands I find sufficiently inoculated. 🤷🏻♂️ I still think this is the right way to ferment it vs the shorter ferments. I’m trying to find a lab to back me up.
Yes, if you have a reputable source for raw milk and if there are no government restriction on consuming raw milk in your area. There are many RUclips channels that talk about the health benefits of consuming raw milk or making milk kefir with raw milk.
@@momentswithlawrence507 Thank you for your quick response. Taking this opportunity I would like to ask one more question and I am sure you know the answer and know how to explain it in simple words. Many people here on youtube say that "Kefir changed my life". Could you please explain what they exactly mean by that? What was BEFORE and what became AFTER?
@@aydinvaliyev3788 You are certainly most welcome. Concerning your question, I am not sure which youtube site you have visited that claimed "Kefir changed my life". Perhaps you may want to ask them directly? As for me, I am lactose intolerant. Kefir is able to breakdown the lactose into lactic acid so I do not experience up-set stomach and it also has more strains of good bacteria and yeast for a healthier gut microbiome. It is also easy to make and does not require a yogurt machine. I hope this helps. Thanks.
Hi Lawrence, I tried your method and it worked great! My milk kefir grains hardly multiplied before I tried this, but now they went from 9 grams to 19 grams in 7 days. Thank you so much! 👍
That is wonderful news! Thanks for sharing your experience.
Hi 👋 I think I would want to try . Simple n great . In total 6 days how much milk needed. Thanks
Hi. I’ve tried you method with my 9g kefir grains but for only 5 days bcs my jar have no enough room for the day 6. I follow your method but doubled the amount of milk. After day 2, i noticed it was so watery and i tripled the amount of milk. Day 5 - the harvest day, my 9g grains turn to 19g of kefir grains. It worked. Im so happy. Thanks a lot. Your method really works👏👏
Thank you for sharing your experience!
Wow, what a great treadment with the grains and the result, amazing🤗👍🏻thanks for sharing!
Thank you!
very nice. thanks so much. i appreciate the gentle music too.
Thank for sharing, first time, im going to try
Very interesting method! Question; is the resulting kefir after the six days drinkable?
Yes, in my case, it was drinkable. It was not contaminated. Since I kept on adding new batch of milk and using clean utensil, the milk kefir tasted like it was fermented for 24 hours only.
Yes, mine was perfectly drinkable too. Not too sour, a bit creamy and it tasted great!
@@momentswithlawrence507 hi can i know if it drinkable if i just do last night and today just strain?
If you are familiar with milk kefir taste, it taste very sour and yogurt like drink. It is different from milk that has gone bad. Kefir milk is full of lactic acid so it is very sour in taste. If you do no like the sourness, you can shorten your fermentation time to 8-10 hours. Of-course, we drink milk kefir because we may be lactose intolerant so it is better to drink very sour kefir milk when all the lactose has been converted into lactic acid.@@aqmabatrisyah4236
That being said I will try tonite n opt for 10hours each additional of new fresh milk for 6 days ya thanks
Great tutorial thanks. Can UHT milk be used? And can this be done with less than 5g?
Yes, you can use UHT milk. If you are starting at 5g kefir grain to start making milk kefir, use between 30-50g of milk and ferment for 24-48 hours. Make sure that the surface has coagulated. if after 24 hours the surface has not coagulated, give another 24 hours. After a week of making milk kefir, you can then increase the milk volume accordingly.
hello, could you answer a few questions please? Is there any advantage to using 1% skimmed milk when multiplying grains and in so doing replacing the fat content of regular 3.25% milk for some extra lactose? Is there any advantage to pouring off the old milk (or as much as possible) then add the fresh milk each day or would I risk pouring off small seed grains by doing this? Last question, is there any advantage to stirring the milk/seed grain combination throughout the day when multiplying grains or is it best to leave the milk and grains undisturbed. Thank you.
The lactose in 2% skimmed milk and a regular 3.25% milk has almost the same lactose. So the multiplying grains should be almost the same. The difference is that the 3.25% will form thicker yogurt like milk kefir because of the higher fat content. Stirring once a day is enough. I did not pour out any of the old milk kefir because it also does contain the good beneficial bacteria and yeast so it will help multiply the number of grains quicker. I hope my answers help. Thank you for your questions.
Thank you for your assistance Lawrence, I appreciate your response.@@momentswithlawrence507
Thank you for this great video. I am starting today and will be following your method. Could you tell me what material the spoon that you use is made out of?
Sorry, I got this spoon as a gift so I do not know what material it is made of. Thank you for your interest.
I have heard that stainless steel is ok to use with bacterial cultures but not aluminium.
Wooden spoons are also good but are difficult to keep hygienically clean after a few uses.
Hope that helps a little.
@@nickieglazer33 You are right about aluminium. Specially if it is bare aluminium. Thanks for sharing.
So, does the method work? Could you double your kefir grains?
Very nice informative video
My granules are on the slight orangish hue and also the taste of kefir is bit more sour than it used to be before.
Have i spoiled my kefir bacteria?
Anyway to regenerate them?
Try to wash your kefir grains with clean water and strain off the water as much as possible before adding in your milk. Thanks.
Super video, Lawrence! I am on Day 2 of trying to double my kefir grains.
I have a quick question. If by following your steps and measurements my product ends up being more of whey separation after 24 hours rather than that yogurt-like consistency, should I increase the amount of milk by 10 or 20 milliliters, for example? Or should I not care that the whey is separating more in my product rather than your product in your video?
Thank you in advance!
Yes, you can add more milk. It is probably because now is also warmer.
@momentswithlawrence507 Very good point, and that is true. I decided to do this process in my basement, where it is much cooler than upstairs. I will consider adding more milk tomorrow for the next day. Many thanks for your reply!
Thank you for sharing this simple method I am on the 4th day used more milk in a mason jar, I am using new grains hoping to make more. I just took a look it is doing well and tastes great.
You are most welcome! I am glad that you are pleased with the result. Thank you for your support and comments.
For the jar do we really need a plastic cover for the glass bottle? Thanks
Fantastic instructions! Much appreciate it.
Many people say you must not use metal strainers but I see that you used one. I take it it's immaterial, right?
Yes, I use stainless strainer. It is not a problem since the straining time only takes a few minutes. Don't use metal containers since the lactic acid will definitely corrode the metal even for stainless steel so that it will rust.
I am going to try this as my grains have stayed the same for I don't know how long and are gone a little yellow,,,I take it that you can then use the kefir made as normal? Tyfs! :)
Yes, after the 6 days protocol, you can make daily kefir milk as per normal. Kefir grains are indeed a bit yellowish. If you wash the grains with clean water, you will see that the grains are a little yellowish. I do wash the grains every couple of weeks. You can wash it with clean water or with milk. As long as the grains are making kefir milk with the correct sour note. then your grains should be okay.
Finally, a method that works. Much appreciated.
Thank you for your comments!
Thank you. I’m going to try this. I’ve been doing a daily batch but would like to increase the quantity of grains to be able to share.
Would this work with coconut milk & sugar do you think ?
Milk kefir is best with milk products only. Because it requires lactose to make lactic acid. You can surely try using coconut (No lactose) but it will not taste good. It will in fact taste rancid, off and oily. If you intend to use different types of sugar to ferment, you can buy water kefir. It produces carbonated drinks. Thanks.
Great thanks..
Question I thought metal was not good for the grains??
If you are using non-stainless like steel, it is not good as it will rust. But using stainless steel metal utensils is okay. Thanks.
Great information, thank you! I currently have about 1.5 tsp of grains that I'm using to ferment one quart jar of milk. Should I try and multiply my kefir grains or is that a good amount of grains per 1 quart of milk (I strain every 24 hours)?
Do you find the teste of your milk kefir very sour? Or does it have the slight sweetness from the milk? If it has that slight sweetness, the lactose in the milk may not have undergone 100% conversion into lactic acid. You can try an experiment if the sour taste is the same when you have a 24 hours and a 48 hours fermentation time. if the sour taste is the same, then the lactose conversion into lactic acid is complete for the 24 hours time with 1.5 teaspoon grains. You have the right amount of grains to milk ratio. If however the sour taste is different for the 48 hours, than your 24 hours fermented milk kefir, then you need more kefir grains or you need to ferment it a longer time. Perhaps ferment it to 36 hours or 48 hours. I hope this helps and thank you for your question.
@@momentswithlawrence507 Thank you!
You are most welcome!@@chaeliackerman1394
Amazing video. And I was yours 1K like ❤❤❤❤ Will try this next week when I get my Kefir grains:)
You keep the jar to the fridge or room temperature? Thank you!
Thank you for your question. I kept the fermentation vessel in room temperature.
You need 400 ml of milk
Kefir grains
A glass container of 500 ml
A coffee filter and a rubberband
Day 1 : 20ml of milk + 24h
Day 2 : 30ml of milk + 24h
Day 3 : 50ml of milk + 24h
Day 4 : 100ml of milk + 24h
Day 5 : 100ml of milk + 24h
Day 6 : 100ml of milk + 24h
Yes, you are right! Let me know how it goes. Thanks.
@@momentswithlawrence507 I have to try again because it didn't multiply like yours, I also don't have grains like yours, but rather a kefir pulp.
If you are using cultured kefir where you buy a powdered kefir cultured from a lab, it will not work and not form any grain. You can certainly make kefir milk from it .The bacteria and yeast strains are not enough in store bought cultured kefir powder or kefir milk. There is also a tendency of becoming bad.
@@Faroghar You have to buy fresh kefir grains or dried kefir grain starter. The grains can make kefir forever as long as you keep them alive. The powder kefir starter, which store bought kefirs use, can only make new batches of kefir 6 or 7 times max. Amazon sells the dried kefir grain starter kit.
@@yogimaster1How do you make the starter kefir grains at home
Thanks! Do you just leave it on s counter all these days?
Yes, I just leave it in the kitchen counter.
Thank you so much! And I'm so happy to see you aren't on the "no metal" bandwagon. Someone says something once, and the whole internet repeats it like it's gospel.
Thank you for your comment and support. Stainless steel (304, 310, & 316) are used a lot in the pharmaceutical and food industries. For the fermentation vessel, I still prefer to use glass or porcelain material. For the spoon and filter mesh, I prefer to use stainless steel. I try to reduce using plastics as we now see more chemical migration coming out from plastics to our water and food.
@@momentswithlawrence507the best way to use wooden spoon
Wow that’s a good idea on stainless steel spoon n filter mesh . Will try and buy one hehe thanks Lawrence
Excellent video sir! Before I try your method, could you tell me what’s the ambient temperature in your region?
Good question. It was 28 degrees centigrade. Due to the warm temperature, the final proofing was shorter.
I see, thanks for answering! Where I live it’s 33C and I am on day 2 with your strategy.
I started it with 2g of Kefir grains due to my grain size reduction for past few weeks. On day 2 (today) two hours after adding the milk, I have noticed splitting inside the jar and it’s bothering me if I should provide them with more milk or not.
What are your suggestions?
And also, I am feeding them in the same time frame as yours, i.e. 24hrs
So sorry I made a mistake in my earlier reply as I thought you were asking about the ambient temperature for bread making. For Kefir grain, the ambient temperature back then was about 24 to 25 degrees C. In your case, since the ambient temperature is 33 degree C, you do not need to use the same timeline of 24 hours. Since these bacteria and yeast like warmer temperature and are very active, you can try an interval of feeding the grain with fresh milk every 8 hours. You can also increase the milk amount to prevent whey formation too early. Thus feeding 3 times a day and harvesting the grain on the 3rd day. You will need a bigger fermentation vessel for this.
No problem, I am very glad that you answered my questions and actually helped me to solve my problem.
I am going to try this method you have described now also subscribed to your channel because I like your minimalistic style by keeping things simple and logical 👍🏻
Does this produce kieffer milk or yoghurt? I have some grains I want to start with but need to increase the amount so this video is helpful!! Once strained what do I do with the milk? Thank you
After 6 days, I actually drank the kefir milk. It is very sour through since all the lactose has all been converted to lactic acid. When you use clean utensils, bacterial contamination is unlikely due to the acidic environment of the fermentation vessel.
Thank you so much Lawrence, that helps such a lot, looking forward to trying your method as my first time 😃
Hi Lawrence, just wanted to know whether kefir milk can help in gaining weight? Hehe I needed it. Thanks
If you consume a lot, it will help you to gain weight.
@@momentswithlawrence507
Wow that is great news . Do you mean over time consuming kefir milk ? But how much a day n nite should I consume then? Thanks again.
Hi Lawrence just a quite note to let you know I am on my 3rd day of ur double kefir grains making. But I noticed this round 50ml milk after 7th hour there are some bubbles like at the bottom . Isit ok thanks
Thank you for sharing this information, much appreciated!
You are most welcome! Thanks.
Thank You For Sharing!
Thank you also for your comments and support!
Thank you so much now i know how to make kefir grow and God bless you ....
You are most welcome! Thank you for your blessing. May God bless you and your family too!
This video really helped me with my new grains. Thank you!
You are most welcome!
And do you know what the theory behind this is? I can imagine that by gradually increasing the amount of milk and leaving it with the grains for the whole week, you allow the smaller kefir grains to grow enough to be filtered by the strainer instead of going through, thus having a lot more at the end compared to the normal way of just straining it every day, is this correct? Also, is this scalable, if I have a lot more than 5g?
Yes, you are right about the smaller grains theory. If conditions are perfect like temperature and using the best type of milk like raw milk, I am sure that you can more than double the grains. You can certainly try using more than 5g. Thank you for your question and do let me know how it goes. Thank you.
I LOVE kefir and recently became interested in making my own. I ordered grains online last week. 2 tblsp for $17.99. In one week, this newbie has almost one cup of kefir grains. Watching your video has helped me understand the process so much better. I use raw cow milk from our farm and it's delish.
Wow! That is great news! Using good reputable raw milk provides the best kefir milk. Thanks for sharing your experience.
My daughter in law milks Jersey cows. Jerseys produce milk with lots of cream. Some jugs we get have up to 20% cream. I don't leave all of that cream in it when I make kefir. I put 1 tblsp of grains in a quart jar and fill the jar with the raw milk with about 2 tbsp of cream. Shake it up then place it on the counter for about 24 hours. Timing depends on the temperature of your house. At about the 18th hour start watching it and you'll notice it's starting to get thick. Try to catch it just before it separates into curds and whey. If it separates, the kefir will be more tangy, even very sour. I also start a batch and put it in the refrigerator and in 6 days I have creamy, wonderful kefir. Do you have a small kitchen scale? Weigh it each time before you start a new batch. You'll be surprised at the increase in grains.
@@billiesheads212 Thank you for sharing your daughter in law's experience.
Hi, where did you buy your kefir grains?
@@billiesheads212 You’re lucky you have a direct contact to dairy….. considering the evidence of what’s injected into cattle and livestock recently; plus, the bills blocked which would make known to consumers everything injected into livestock (*even Raw and “organic” milk doesn’t need to make known to consumers what they’re injected with).
To make a long story short…… it sounds a lot safer to go vegetarian dairy-free unless I can find a relative with a cow.
Amazing
This is really awesome.But hiw to store thise grains?? Now you harvested 12 grms of grains.. how much will you need to use for the next batch of kefir? The whole 12 gms ? am getting ready to make kefir for the first time. Bought grain grom amazon.. would like to try this way.. if so how to store the grains.?
So sorry for the late reply. The ratio between kefir grains and milk is about 5-10%. So with 12 grams of kefir grains, you can use between 120g to 220g of milk. ruclips.net/video/pj9ooWuUxzw/видео.html
@@momentswithlawrence507 😊thank you for replying.🌹after watching ur video many times i used the correct amount milk. The grains i bought was exactly 12grms😊. on the package they said 200ml milk. But i used arouns 120ml. I strined First ferment when i found it thick after around 10 hrs since it is nearly 37°c hot here. Only problem is. Kefir is sour.. 😅 i thought it will taste like greek yogurt
@@elizabethalex5003 Yes, milk kefir is indeed very sour. Like vinegar. Lactose are changed into lactic acid. Of coarse, the sour the better especially if you are lactose intolerant. You can also try fermenting at a shorter time like 6-8 hours since you have warmer temperature.
Does good kefir smell like spoiled milk?
I know what tangy tastes like from storebought kefir but when I tasted what i thought was a suitable batch of completed kefir (curds on top, whey started to separate on the bottom, stirred to combine, then strain), the result tasted awful.
Reminded me of the smell of milk left in a baby bottle that sat too long before cleaning.
Is that the right smell and super acidic taste (plus very grainy) of homemade kefit or will there come a point where it gets tolerable like the storebought one (which tastes like a combination of yogurt and sour cream)?
This video is about how to double your grains.
Regular kefir fermentation only require between 12 to 36 hours depending on your room temperature and how fermented you prefer.
Store bought kefir smell and taste better because it uses a limited number of bacteria and yeast. Sometimes, it does not even have any yeast or perhaps just one type of yeast. So it basically take like yogurt.
Are you staining using a colander with large holes ? If yes, perhaps try changing to a stainless steel or nylon mesh with smaller mesh size so you can also trap the smaller grains.
Kefir fermented with kefir grains is an acquired taste. It does not smell like yogurt. It does smell more like slightly yogurt with a vinegar smell. This is because, the lactose were converted to lactic acid. If you are smelling sour milk with an off smell, then it could be spoiled.
How long was your fermentation time and what was your room temperature? If you are having warmer temperature like 30 degrees centigrade, you can shorten your fermentation time to 12 or 16 or 18 or 20 hours.
@@momentswithlawrence507 Thanks for the prompt reply.
These are fairly new grains I purchased from Fusion Teas on Amazon. I followed the instructions to activate and the grains successfully convert milk into curds and whey (something I'm assuming wouldn't happen if the grains were bad).
The temperature in my house is climate controlled, keeping a steady 24° C (75° F) and I haven't found the grains to be multiplying as I have the exact same size I started with going on my third week now.
I use a fine mesh stainless steel strainer with a silicone spatula to push things through so the holes are very small.
Thinking perhaps the kitchen counter was too cold I placed a folded tea towel underneath. I even tried placing it in an oven (with no heat) but just a light on. When I did that I noticed the temp got up to 35° C (95° F). The milk separated as usual but that time the milk took on a more pleasant yeasty smell. I was concerned that temp was too warm, so back to the counter it went. In all those scenarios, I had a tight closed lid (glass Mason jar).
Then I tried a coffee filter with rubber band and no lid. Same results, the milk separates into curds and whey in around 12 hours with only about a tablespoon of grains to about 1c of milk (237 ml).
So, my goal is to:
- have my grains multiply so I can have a greater amount of kefir and
- find a balance between beneficial health properties and palatable taste. While I understand homemade won't taste like storebought, I just can't stomach the feeling that I'm drinking soured milk that smells spoiled to me, and is grainy, and not thick and smooth - that's what I really want.
I think what is happening to your fermentation is that with the oven temperature, it is fermenting fast so that the curds and whey would separate. You can try fermenting it on your kitchen counter even at 24 degrees, it would be able to ferment without separating the curds and whey even at 24 hours. Try again and it will be much better. You can also try washing the grains occasionally with clean water. The give the grains at least 24-48 hours fermentation time after washing. This will take out the acetic sour taste. I hope this helps. I would normally wash my grains when they gets too sour.
@@momentswithlawrence507 Ok, I will try that. Thanks again for the engagement.
nice. Get plastic sieve. Put 5g Kefir in sieve and put sieve in bowl with milk. Rinse sieve with grains every day with fresh milk and put fresh milk in bowl.
Great idea!
you can make or buy a Kefir grain cage which is simply a perforated PP (polypropylene) container or sack (which you close with a clip or a draw string) into which you place your grains. When fermenting for you has ended simply pour off the Kefir into a storage container and add fresh milk into the original container to begin a new fermenting cycle.
I never rinse my grains.
You can use non metal stainless strainer.
Instead of using coffee filter paper bag can it be use either cheese cloth or the lid? Thanks
Yes, you can use cheese cloth or lid to cover the jar.
Great thank you . I would prefer the lid though.
Hello Lawrence,
I have started with dried milk kefir grains that i hade to rehydrate and reactivate. It’s been now almost more than 3 months, and i still have the same starting amount of grains. Plus, i still didn’t get the “cauliflower” shape, they are still in their initial form.
Do you have any suggestions?
Many thanks in advance
Were you able to ferment some milk? Did the milk turned sour with yogurt like consistency? If the milk tasted like milk, then the kefir grains is no longer workable. You would need new grains.
@@momentswithlawrence507 Many thanks for replying, Yeah actually the kefir grains ferment my milk perfectly. It's just their amount (count) and shape that bothers me.
If the grains are fermenting the milk into the sour kefir yogurt consistency, then your grain is still good. Do not worry about the cauliflower consistency. The grains only look like cauliflower consistency before it has been strain since they clump together. But after the grains has been strained, it will have individual grain consistency. Perhaps you are using a colander with bigger holes. Try using a strainer with a smaller mesh size so that it can trap even the small grains.
Can we still drink the milk that has been used for fermentation?
Yes you can drink the Kefir milk. When you made sure that you had used clean utensils during the 6 days of fermentation and that there were no changes in color to indicate possible contamination or foul odor. If there was a color change and a foul odor, you will have to throw away the whole thing including the grain.
Very interesting! I wonder if the same technique would work w water kefir grains🤔
Sorry but I do not have any experience with water kefir. I would love to hear your result though.
When i do milk kefir with raw milk, after fermentation, the milk Kefir has a raw smell taste (just as a direct cows milk) taste and making the milk foul smell after drinking. Please help. Or should i boil the milk and cool it down later keep it to ferment??
Raw milk?
Can we use boiled and cooled milk to make kefir?
Thank you for asking. Yes, you can use boiled milk as long as you allow the milk to cool down before introducing your Kefir grains. You can also use pasteurized milk. I hope this helps.
Can you take milk out of the refrigerator? Or does it have to be room temperature milk? Thank you.
When fermenting the kefir milk, it has to be at room temperature. The temperature in the fridge is too low and the good bacteria and yeast will become dormant.
Yes, No need to warm up your milk coming out from the fridge. The grains will start to ferment by itself when left in your kitchen counter-top when the temperature is just right for the grains.
@@momentswithlawrence507 Thank you.😍😄
Are the grains always going to be so tiny?
When they are clump together, they look like cauliflower. But when separated, they are probably 2-3mm in diameter.
Or, like I did, just make 1st grains reviving batch with whole milk, discard after 48 hours preserving the grains, then make and enjoy 2 more batches in a week ending up with 3x the grains. I just followed seller's instruction.
... what did you do with the liquid resulted, consumed or discarded?
Thank you for your comments. I consumed mine. The Kefir milk was in good condition.
@@momentswithlawrence507 , I discarded the first batch, as seller recommended, also because I believe in cleansing from previous environment, relying on bacteria properties to strenghten while ridding of impurities. After 1st week and total of 4 batches, I am now getting one every 24 hours (store-brand fresh whole -pasteurized milk at about 72°F) and produced 4× the grains. I will soon be able to use surplus to make Kefir-cheese/Lebneh.
Happy fermenting to you and all readers and let's meet here for more tips or questions. Ciao
@@bobisolano3161 Sounds good. Thanks!
Thank you so much for this!
You are most welcome!
@@momentswithlawrence507 , thank you
Do you store it in the fridge or a dark place without fridge?
Thank you for your question. When fermenting the milk kefir, I just place it on my kitchen table. No need to store it in the fridge.
Great one there ! . Hey why begin with 5g to 20 ml milk , why not use the 1/10 ratio or so??? I'm curiodu (, that's what I'm doing
This process ensures a faster and more complete transformation of the milk into milk kefir since the goal is to double kefir grains in 6 days. Milk fermentation can be affected by the ambient temperature, so I opted to start by using more grains since the ambient temperature of my house at that time was around 21-22 degrees Celsius or 69.8-71.6 degrees Fahrenheit. If your ambient temperature is higher, then you could use more milk as the milk kefir fermentation will be faster. I used 5 grams of grains in this video as an example. Feel free to try any weight you want. Thank you for asking.
Is there anything in the kefir grain process involved in osmosis or dialysis after the 2nd-5th milk addition?
Kefir grains are bacteria and yeast that ferments the milk turning lactose into lactic acid. These bacteria and yeast form 3 dimensional colonies that forms into biofilm. This biofilm continue to grow to more colonies as you continue to feed it with new fresh milk and this biofilm is a matrix of heteropolysaccharides called kefiran of equal proportions of glucose and galactose.
@@momentswithlawrence507It may also be used to describe a physical process in which any solvent moves across a selectively permeable membrane.
. When we add more milk Causing the concentration outside the kefir grain to be less, therefore the osmosis process occurs.
abd this process help growth quicky
@@adenhealthchiangmai9197 Thank you for sharing!
@@adenhealthchiangmai9197so,instead of straining kefir grains,simply add more milk for faster growth?
My house is 73 degrees at all times, and my milk separated from the whey really fast in like 4-6 hrs. I dont know what to do, sometimes I think they are growing, and ither times, I feel like im losing them. Should I just do a refrigerator method? I dont even really get much of a thickness. I used process milk, and then I try to move over the raw.
Thank you for your question. I too have the same 73 degrees Fahrenheit room temperature. I am using whole milk and I do have whey separation when I do a 48 hours fermentation. What is the ratio between grains and milk? What kind of milk are you using? Remember, the better the milk quality the better the milk Kefir yogurt you will have.
at what temperature you made this ? i cant leave my kefir more than 2h out the fridge it ll separate i have 40 c temperature where i live
When I made this video, my room temperature was about 25 C. I left the bottle on my kitchen table. Your room temperature is too warm so it will ferment too quickly. You can perhaps try to use an insulated cooler and measure the inside temperature. If it can help lower the ambient temperature, it may help the kefir fermentation to to ferment at a slower pace.
@@momentswithlawrence507 i always put mine in the fridge in summer .. thanks for the advice
Are those Irish Kefir Milk Grains?
These are Tibetan strain of grains. Thank you for your interest.
Thanks for sharing 😀.
How to keep our grains alive when we're not making the kefir milk? Just leave it in the fridge with a little bit of milk?
If you are not making milk kefir for 2-3 weeks, you can keep the grains with milk in the fridge. But if you are traveling perhaps longer than 3 weeks, I would suggest that after filtering the grains, you can directly place the grains in your freezer. Thank you for your question and support.
@@momentswithlawrence507 Thanks, I thought the kefir grains can't be placed on a freezer. Good to know, as I will be travelling out of the country.
@@wann9333 Once you are back. Simply take out the grains from the freezer, add your milk in and give it 24-26 hours.
@@momentswithlawrence507 Understood. Thank you 👍
.
Hi Lawrence, I've just started making kefir. I have about 6g, but within a week it's increased to 9g, just using 200ml milk per 24hrs (and consuming it). I've just come across your method. My kefir so far (after each 24hr period) is a sort of milky, grainy consistency. There's lots of small bits in it, and it's no where near smooth. What do you recommend?
Many thanks,
Perhaps your room temperature is colder so you may want to increase your fermentation time to 36 hours. What kind of milk are you using?
@@momentswithlawrence507 I'm using semi skimmed, and full fat milk too. Do you think it's just not having enough time? Also, what is the benefit of your process, where you add small amounts of consecutive days?
Using skimmed milk has the tendency of making milky or watery consistency. Whole milk will have a better drinkable yogurt like consistency. If your kefir is not having a slight whey and milk solid separation, you can try changing to using whole milk or increase the fermentation time. Remember, this process of doubling your kefir grain in 6 days is for beginners when you are starting at low amounts of available kefir grain. This process helps in increasing your available grain. I hope this helps. Thank you.
@@momentswithlawrence507 thank you so much! Extremely helpful. I'll be away on holiday for 18 days soon. What do you recommend for this time?
Before you leave for your holidays, ferment a batch for 18-24 hours. You can then keep it in the fridge. When you come back, you can immediately filter and consume without having to wait. 18 days is not that long. I have kept mine for more than a month. As long as you always use clean uncontaminated utensils.. I hope this help. Thanks.
Thank You very muuch for sharing this method of growing Kefir grains.
Thank you!
Wow! That's great! I am new to kefir and grains. I bought 10 gram of grains, but it is struggling to multiply. I will surely try how you did yours.
Let me know how it goes! Thanks
How it goes?
What to do with that milk that have been fermented for 6 days then? Is it safe to drink? Does it taste good?
As long as you use clean utensils the milk kefir after 6 days is still good to consume. Mine tasted the same like milk kefir that was fermented for 36-48 hours.
I have purchased the live grains from Amazon, and the vendor has sent only 10gms can i use your technique to multiply the grains. Or should i wait till my grains become mature? Please reply I'm a beginner to this milk Kefirs stuff.
Yes, this protocol is definitely for beginners. Since our first purchase, the grain are in limited amount. Do share the outcome. Thanks!
@momentswithlawrence507 and the milk doesn't spoil ? I mean we r using the same milk on DAY-7 started since DAY-1. Kefir doesn't die, due to spoilage of milk. ??
@@Chartered_Edu Kefir milk has anti-fungal and antibacterial effects. So once kefir grain has started producing lactic acid, the acidity in the milk and the production of good bacteria and yeast will not allow the growth of bad bacteria or mold. When you add new milk and stir, make sure that you use clean utensil. Also avoid smearing the side wall of your container so that you would have milk that dried up. The dried up milk, since expose to air, could form molds. So, on your harvest day, you can taste the milk kefir. As long as there is not off taste or smell and no growth of any colored spots and the solution taste soury yogurt. It is okay. For regular kefir fermentation, you can opt to ferment between 18 hours to 48 hours. This is dependent of your room temperature and from your own personal taste preference. Mature milk kefir is very very sour. Like vinegar.
it worked. Thank you
perfect good explanation i give you100%
Thank you for your support!
If i have to be adding milk every day, can the milk be cold from the fridge?
Yes, but the activities of the bacteria and yeast will be delayed since it is more active when the temperature is higher. As soon as the temperature goes back up to room temperature, it becomes active again.
@@momentswithlawrence507 thanks for your speedy response. I have just done my first batch!
@@sattaurnikki You are most welcome!
Hi...summer is coming and temperature will go upto 38 Celcius...how to keep grains alive at this hot temperature?
38 degrees Celsius is actually one of the best temperature the kefir bacteria and yeast love to grow and multiply. With such warm temperature, your concern would be to shorten the fermentation time from 24 hour to perhaps 12 hours. You can try between 8 - 16 hours. You can taste and see how you like the sourness. When all the lactose has been successfully converted into lactic acid, your milk kefir will be very sour.
Hey there I live in a pretty hot country and my kefir does not need more than 6 to 8 hours to turn 1 liter of milk in kefir.. this is an issue for me by the way cause I'm alone 😅 I just got to much kefir that I could ever drink 😂
Hey Lawrence? Could you show us how to make the grains from scratch instead of buying?
Sorry, but I also purchased my grain from a reputable source. Growing from scratch would be very difficult and dangerous. I would advice that you do not try it. It is best to buy the kefir grain. Thanks.
@momentswithlawrence507 wow! You are so prompt and helpful. Thank you very much Lawrence. You have narrowed my search though I'm still curious how its done.
Also, keep more content coming. Cheers
So it's not necessary to strain them and change the bottle before the 7th day? 🤔
Yes, no need to change the bottle before the 7th day
Nice video. at what temperature are you fermenting and do you heat the milk? also is it low fat or full cream milk?
Thank you for commenting. The average room temperature then was about 25 degrees Celsius or 77 degrees Fahrenheit. I normally use whole milk and do not heat the milk.
so basically for this process, i have to stop making normal batches for drinking and instead focus completely on multiplication, and be on kefir break????
This process is basically suitable when you are just starting with limited amounts of grains. But if you are already doing normal batches, you do not need to do this process for you will have enough grains.
really helpful, thanks!
Thanks!
Just wondering why this produces more grains, is it because you are not over saturating them with milk?
Since the Kefir grains are alive, by providing daily food, a favorable environment and not disrupting their colonies, they are able to multiply more.
@@momentswithlawrence507 hi, I wondered what you meant by not disrupting their colonies.. I thought it was advised to give them a shake? Also, I've heard of people using powdered milk with their whole milk, apparently it thickens it up like yoghurt more easily. What are you views?
@@AJ-ku9jz I meant by not disrupting their colonies was not to filter the milk kefir from the grains. Giving it a stir everyday and adding new milk till you achieved 6 days. Concerning whole milk, milk powder, yes, you can also make milk kefir from milk powder but the quality is inferior as compared to fresh milk. The whey separates at shorter time.
@@momentswithlawrence507 so only stir during those days, no shake it? Great I've been shaking the crap out of mine... I thought to add a tiny amount of powdered to the fresh for thicker consistency...
Is the harvested milk edible to drink?
Yes, I smelled it first and made sure there was no strange smell before trying it. The taste is very very sour. The lactose was all transformed into lactic acid.
Hi good video
My grains not rising to the top .
But curds are forming at bottom still and looks like regulate milk on top can you help me
When you stir well, the grains would normally sink to the bottom. if you do not stir well, then as you pour in new fresh milk, you will find that some grains may float. As long as you are getting the curdling and it becomes very sour, then you are doing it correctly.
Yes your rite I bin stiring the grains with a spoon .. should I not stir . Thanks for the reply ..
Stirring well is always best. You can also try without stirring and you will notice the grains would float and also clump together.@@martinmoreno473
Lawrence or anybody else can you tell me (approximately) what 5 grams of grain would be in standard spoon size ie: 1 teaspoon or 1 tablespoon. Thanks for the help
It is probably 1-2 teaspoon.
thank you @@momentswithlawrence507
I live in the USA. How do convert the measurements?
Thank you for your question. 1 US fluid ounces = 0.03381402 milliliter and 1 US ounce = 0.0352733686 gram.
Thank you
Mine are not multiplying. 😩 What temperature does it need to ferment and grow? Thanks 🙏🏼
Were you using kefir grains or store bought kefir milk? If you were using kefir grains, did your milk turned into milk kefir? Meaning the milk turned into a sour yogurt drink? If yes, that means the milk is fermenting. The kefir grains should grow and multiply. If it did not turned into a sour yogurt drink, what was the temperature in your kitchen? The fermentation will require a temperature between 25-40 degrees Celsius or 77-104 degrees Fahrenheit. If however, you are using store bought kefir milk, you will not be able to get any grains from those.
@@momentswithlawrence507hi lawrence.. may i know why I can’t get grains from store bought kefir milk?
The store bought kefir were engineered to carry specific bacteria and sometime don't even have yeast or only a few types of yeast. Not enough bacteria and yeast to symbiotically co-exist. They are also prone to contamination from molds and other harmful bacteria. You can however make kefir milk up to a certain times (perhaps 3-4 times) before it gets contaminated with molds. Unlike natural kefir grains may carry more than 30 different bacteria and more than 10 types of yeast. It is also very acidic so the chances from mold contamination is very low.
Hi, This is such a an amazing experiment.
I have also tried your 6 day protocols and with success, even though I have more than enough Kefir grains.
Just wondering if you would know if different variety of Kefir grains differ do produce different texture of milk Kefir, like more or less creamy/ sweeter?
Which variety is the best?
I am very glad of your success. I have not tried difference grains. But my guess that none will be sweet. All kefir milk will only be sour because of the lactic acid produced.
Hello! Why not use a lid to seal the container?
Yes, you can also use a lid. Thanks.
Also can I use fresh Cream or half n half or heavy cream mixed with milk?
Yes you can. It will have a slight kefir taste. You can use your kefir grains to make Creme Fraiche with heavy cream or sour cream with half and half. Let it ferment 48 to 72 hours for creamy and silky texture.
What if starts to separate? I’m on day 3 and I added 50ml of milk today in the morning and tonight I checked on it and it’s starting to separate. Is that okay?
That is okay. Don't worry. It is most probably because the ambient temperature is higher in the summer time.
Can I use the same 20, 30, 50, 100, 100, 100 measurements on the doubled kefir grains on the following week?
Are you thinking of making a second 6 days protocol? You could perhaps filter and consume off the milk kefir before doing a second 6 days protocol. Do share and let me know how it goes. Thank you,
@@momentswithlawrence507 Yes, that's what I meant after filtering and consuming the initial batch of the first 6 days. Can I repeat the same process or the measurements on the next 6 days differ slightly?
Yes, you can. But now that after 6 days, your kefir grain have doubled, you can perhaps start at 50, 50, 50, 100, 100, 150. The kefir grain would require more milk to ferment lactose into lactic acid.
@@momentswithlawrence507 Thank you for this.
@@kevchavez You are most welcome!
How many time we can use milk kefir grains to make milk kefir?
Thank you for your question. You can use the kefir grains every day to make milk kefir. Technically, for unlimited time for as long you keep your utensils clean. The grains will keep on growing and you can give away some of your grains to your relatives and friends. You can also store some of the grains in your freezer as reserved.
@@momentswithlawrence507 woow so I can use this grain number of times. I thought we can use this grain only couple of time to make milk kefir. Thank you for sharing this information. Correct me if I am wrong.
@@Veer_Abhimanyu1 Yes, you can keep on making kefir with the same kefir grains. The better your milk quality, the better will your milk kefir be as well. Keep your grains healthy by feeding them with good quality milk.
Can I use goat’s milk for this?
yes you can
Good system to multiply em faster. Only, it’s not recommended to use metallic utensils. Use plastic or wood instead.
Thank you for your comment. I agree that we have to be mindful of what material we are using with milk kefir since it is quite acidic. Do you know that studies have found chemicals do migrate out of plastics? That is why I prefer to make my own Milk Kefir rather than buying store bought kefir. Because most store bought kefirs are in plastic containers. For metal utensils, you can use stainless steel utensils, especially 310, 316 & 304 stainless for they have anti-corrosive properties. For the fermentation vessels, it is best to use glass or porcelain material. Again, thank you.
@@momentswithlawrence507 Thanks for this valuable information. I also make my own kefir for same reasons, but use plastic utensils. I’m going to get me some ceramic spoons.
@@oceanicreature Why didn’t I think of ceramic ?!! I have been using little wooden spoons.
Thank you 🙏🏻
@@momentswithlawrence507 So true about the plastics.
Thank you 🙏🏻 for sharing.
@JULES Plastic is petroleum oil based and is proven to contaminate/migrate into whatever substance it is used to contain.
More and more studies show that toxic micro plastics are being ingested into lungs, causing long term lung damage.
For example: Bottled water & face masks 😷
Also, I heard that you’re not supposed to use stainless steel. Is that a myth? Thanks!!
Total myth.
For the fermentation vessel, it is best not to use stainless steel for it will corrode and rust due to the acidity in Kefir milk.
Ah, thank you!!
@@박-r3d You are most welcome!
@@Subject_Proto Then is is OK to use a stainless steel wire mesh strainer? I am having a very hard time finding any other material like nylon or plastic.
Why not use a bunch of milk at once? Thats what I did & apparently that wrong
Thank you for your question. If you are just starting with Milk Kefir and you only have a limited grain amount, this video shows you how you can double your grain amount in 6 days. If you are not new and you simple wanted to make milk Kefir, yes, you can add more milk to your grains and you do not need the 6 days protocol. You can make milk Kefir within 12 to 24 hours.
Kefir grains kya destroy ho sake hain
Is it ok that my mixture has whey protein before the 24h finishes ?
Should I wait for the 24h to finish till the next step?
Yes, it is okay. It is not a problem for you can always stir and mix them together.
Hai Lawrence can I know the grams ratio of milk for kefir milk. Example 12g to 2 ltr milk? Tqvm
Thank you for your question. You use between 5-10% ratio. 5% of 240g milk is 12 grams of grain. As your grains grow more and more, you can use more milk. If you do not use more milk, and perhaps using more than 10% of grain like up to 25%, the milk will ferment a lot faster and will be very sour with a pH of 2-3.
Thank you very much Lawrence for your useful information. In that case I will follow you method of increasing more grains first. I actually got only 6gms of grains n I put 1 cup of 250 ml milk . It took only 20hrs. Is this too fast as it’s not 24hrs yet but it tasted quite nice n a bit sourish. Am I doing it right now Isit ok? Your comments n advice please. Thanks again. It’s my first attempt .
@@ViennaNSLim Perhaps you can start with 100ml of milk. or at 250ml and with 6g of grain, you may want to ferment for 48 hours. At 20 hours, the fermentation time is not enough. You will have more lactose than lactic acid. So that is why you only have a slight sour taste.
@@momentswithlawrence507
Good explanation n now I can understand how it actually works. You are quite a genius though. I will definitely take heed of what you have advised ya. Thank you so much n I have learned a lot from your amazing videos.
Just a follow up on the increasing of kefir grains. I have started with your method with 6gm n it’s my first day. Will top up the milk tmrw being second day n so forth until I reach the 7th day when it should be ready for straining. Tqtqvm 🙏
Thank you!❤
Can you multiply 1kefir grain please.?
Yes, you can even when you only have 1 tiny little Kefir grain. With 1 tiny Kefir grain, you can use less milk. You can start with 1 teaspoon milk and place the 1 piece grain on the edge of the bottle and tilt the bottle so the 1 teaspoon milk covers the grain. Check if it has curd up on the 2nd day. If it has curds up the milk, add one more teaspoon of milk. One the 3rd day, add 1 tablespoon of milk. Then increase the volume of your milk. After 6 days, you can harvest and see how much grains were developed then immediately do a second 6 days process. After two 6 days process, you would then be able to start daily harvesting of milk kefir and kefir grains.
Thank u so much. Should I store the 1 grain in fridge or counter.
@@susanleezer182 If you are doing the 6 days to double your grain process, you can do it at your kitchen counter.
For some reason I can smell it through the screen 😂
Milk Kefir do have the vinegary smell because of the lactic acid formation.
Me tooooooo!!!! I promise! I was here watching the video and smelling kefir 😂😂😂
Then, you shouldn't be here!
@@bobisolano3161 why not? I love the way kefir smells and taste? Why do you think I’m watching the video? Hope you have a better day!
@@bobisolano3161 nobody is complaining Mr. Negativity
It did not work with me can you till me what could be the reason?
I would appreciate it if you can let me know what you did? The whole process. Thank you.
You are the first I've seen to not put a lid on the jar. It makes sense doing it your way. Why does everyone else cut off oxygen supply with a lid? Benefits?
Thank you for your comment. The lid could be to keep away unwanted bugs like fruit flies. To avoid contamination.
Can someone tell me with drinking kefir milk can it heal hemorrhoids as well let alone gut healthy? Thanks a lot.
Yes, drinking milk kefir will definitely help improve our overall gut microbiome. You can perhaps make a fruit smoothie milk kefir. With the combination of milk kefir, vitamins, enzymes, minerals and fiber will also be a big help for softer stool.
@@momentswithlawrence507
Thanks a lot for your replies of which I am indeed very thankful to have found your many interesting videos which are amazing n helpful in many ways. Thanks again.
@@ViennaNSLim thanks for sharing as well.
That 1 grain is yellow, is this ok?
When kefir grains has been washed with clean water, it is actually having a hint of light yellowish in color. It is only white in color when it has milk kefir all over the grains.
Why cant you just fill the jar about 3/4 up and let it ferment for 7 days?
You can try doing that. But I would recommend that you stir at least once a day. If the milk surface becomes too dry, the probability of the dry surface becoming moldy is high. Since you are starting with a small amount of grain, using high amount of milk may also cause the milk to spoil. I have not personally try this. I would appreciate it if you can share how it goes. Thanks.
I have been growing grains non stop for inoculating ratio of milk to grains not much about Cfu. Seems to me the only fermentation version that has worked for me is the by product I questioned before was safe. That was the best I have ever had and I back stepped making it like most everyone else does on you tube. I’m back on the store bought till I get it right. Im going to try the product from this process again tomorrow and see. What I got this time seems to surpass the stuff from the store. I think this is the correct fermentation process as well. Not just to grow the grain.
Once you have enough grains to make milk kefir (5% grain : 95% milk), you can concentrate on fermenting milk using either 24 hour or 36 or 48 hours. Depending on the level of tartness you desire, you can then stick to that fermentation timeline. For me, I normally use 20:80 ratio for my grains to milk ration. Sometimes I used even more grains as I prefer a complete lactose to lactic acid change and a more complete break down of the milk proteins for better absorption.
@@momentswithlawrence507 at that ratio 5:95 it does not work in my guts. I’m going to see if the extension office can test to see how much bacteria I’m creating and what kind. There are only 2 commercial brands I find sufficiently inoculated. 🤷🏻♂️ I still think this is the right way to ferment it vs the shorter ferments. I’m trying to find a lab to back me up.
@@dummieall3150 Interesting idea. Please do let me know the outcome. Thanks.
Can you do this raw milk straight from the cow?
Yes, if you have a reputable source for raw milk and if there are no government restriction on consuming raw milk in your area. There are many RUclips channels that talk about the health benefits of consuming raw milk or making milk kefir with raw milk.
@@momentswithlawrence507 Can we use pasteurized milk?
@@aydinvaliyev3788 Yes, you can.
@@momentswithlawrence507 Thank you for your quick response. Taking this opportunity I would like to ask one more question and I am sure you know the answer and know how to explain it in simple words. Many people here on youtube say that "Kefir changed my life". Could you please explain what they exactly mean by that? What was BEFORE and what became AFTER?
@@aydinvaliyev3788 You are certainly most welcome. Concerning your question, I am not sure which youtube site you have visited that claimed "Kefir changed my life". Perhaps you may want to ask them directly? As for me, I am lactose intolerant. Kefir is able to breakdown the lactose into lactic acid so I do not experience up-set stomach and it also has more strains of good bacteria and yeast for a healthier gut microbiome. It is also easy to make and does not require a yogurt machine. I hope this helps. Thanks.
Tap the side of the strainer, and the kefir will filter through very quickly. It's a lot easier than stirring with a spoon.
Thank you 👍
You are most welcome! Thanks!