Does cold hurt my Kefir? + Problems fermenting on the counter [answering Subscriber questions]

Do Cold temperatures shock the grains?[No] For Newbies- The Problems w/ leaving kefir out on the counter & using the standard advice, which is no advice. subscriber questions in the last half. kefir history at the end.

[mastercontrol]

I absolutely follow your teachings! Separation means your kefir is done! More grains produces more nutrients! So true!

[lucindagregory]

Thank goodness I found you! Just started our Kefir journey and the other ways I was going by has been so overwhelming. Thanks!

[lindacampbell]

Best explanations I’ve got so far in my kefir journey .i like to be able to pass on some excess grains too

[susangabor]

Just found you after watching too many kefir content. Your method makes a ton of sense. I’ve got 2 tsp of grains with a quarter cup of raw milk sitting in the fridge. I’m hoping my grains multiplied so I can start making enough for my family. Thank you!

[gcona]

So happy I came across your channel. I feel I will finally get my questions answered by an experienced, knowledgable person.

[Tutiwashername]

I’m so glad you have this channel. I’ve been doing this for yrs and people screamed at me! You’re killing your grains. Ha! I can multiply my grains like mad doing it this whey( haha). Plus it’s thick and smooth. ❤ Oh and a nifty fat separator measuring cup is easy to pour whey out!!

[steve]

Thank you I just ordered some Kefir grains yesterday. I have been so confused with all the homestead videos, going to try it the way
you had explained it. Thanks

[terrencechaplin]

Yes! This is making it easier being able to make the adjustments! Like, today I messed up and got side tracked with it on the counter past my two hour window and got a ton on whey separation I forget to drink my kefir sometimes ! so I need to watch more!!

[belinajewel]

Been doing it Your way ever since i got my new batch, it perfect! Because now I can ferment the kefir I like for my family and me, but also grains to give my cats and dog, we all need those enzymes to keep up our energy everyday 🕊️🙏🏻 thank you!
Regards from Norway 🇳🇴

[simonacousino]

I am so! happy I stumbled into your channel ! I used to make raw milk kefir 5 or years ago, and I used to use a lot of milk, like close to half of galon for just like half of cup of grains, it's just fermented on the counter for 24 to 36 hours, it worked great ! BUT I am trying to get back into making it ( I moved, in the mean time and getting milk for a different farm ) anyway, my point is that is not working this time by doing the same I did last time ! so I will have to experiment and work with my grains !!! Thank you so much for all the advice! it makes so much sense ! and proves there is no " 1 size, it's all" with making kefir.
Ps: I am originally from Romania and dank a lot of raw milk growing up, particularly fermented raw milk ( without any grains) 😊❤

[Ouma]

I use shop bought milk and use your method and every time it comes out perfect. Thanks a lot. Can't get hold of whole milk. 🎉🎉🎉

[jaykay]

Wow, thanks for the bits of information. I was looking at how to slow down production because I just restarted kefiring ( I love that word! ) after many years and I've been producing more than needed for just starting off. I'm trying to get healthy after an insane run in with a ruptured appendix and ensuing complications, 4 hour surgery etc.

I'm also intolerant to cow's milk and couldn't do cow's milk kefir in the past but i want to eventually give it another go.

I'm sorry, it sounds like maybe you were attacked or something? The Internet sucks at times but then there are channels that tell you how to kefir and all is right with the world again.

[sb]

I ABSOLUTELY LOVE ❤️ YOUR METHOD… I got to take a WEEK OFF from the daily kefiring ( much needed) break aa I am coming up on another total hip replacement in one week so been kinda crazy around here and was feeling stressed over my kefir 😅…I literally TALK to my grains as I feed them 😊😂😂😂yes I do… but I’m rather ODD … I use to PAT. my CAR 🚙 bcuz I pretty much LIVED in it(a rural postal carrier) for yrs & NEVER an accident in all my yrs and severe weather conditions & lived by their motto.. so now in retirement… I talk to my plants 🪴 & KEFIR … THANK YOU OH SO MUCH … YOU ARE THE MAN … in my books !!!

[josephstewart]

I can't stop watching your videos and practical approach to kefiring. It makes so much sense having a high density of grains to gain more nutrients. I love when Kefir separates and thickens. However, are they starving when lactose runs out? Seeing all that whey makes me feel I'm hurting them. Thanks again, I'm learning a lot!

[mouseman]

I fell into a similar method by chance. for just 2 of us, we didn't need that much and separated kefir isn't very good. I make a quart at a time and don't have as many grains as you do because...I put it out before bed and check it often in the morning before work. it will go from thin to thick really quick, like in 20 minutes. it goes right in the fridge because I don't have time to strain it in the morning . sometimes it has to chill a couple 3 days before I strain it. it's only getting better. has the consistency of yogurt and smells yeasty. very nice!

[Laura-pstb]

Soooo helpful. Now I see what I was doing wrong. Thanks!!

[MrRjj]

if i am not giving any grains away and have a bunch i just put them in with my strained kefir in a blender with a bunch of berries to make smoothies (of course you can do this without adding any grains as well, and it will still ferment just fine)... let the smoothie ferment for a couple hrs (or just put it straight in the fridge) at room temp then put them in the fridge and after a day or so it will start to separate and the top gets kinda foamy... to drink just give it a stir, or let it separate until it it all reconstitutes... if you have the lid on tight burp it once a day... the tight lid will carbonate it slightly... tastes like seltzer water, when all the sugar is gone... only fill the jar halfway so that when it foams it has room (or keep an eye on it and just stir it back in)...

[markthompson]

This channel seems to make the most sense. In the past year I've aced Water Kefir, Kombucha... but milk kefir can't seem to nail it down to get consistent results. The aforementioned ferments are very forgiving in the TIME department. With MK in the blink of an eye your stuff went sideway. I'm a busy person and can't babysit. I've got some frozen grains that I've had for about 4 months. I'd like to start from scratch. I have grains that came from a friend who is from the middle east. I bought some online as well. Hers seem to have a totally different structure and seem to be very resilient compared to the ones I bought online. BtW both gave me great results when the situations are perfect, which isn't often😁. . Which video of yours would you suggest to start with the process. Especially the process of grain ratio, which I don't see anyone talking about. Thanks for the good work you do.

[ironrose]

I will look for a video about what you can do with whey that I have collected. 😊

[karenreaves]

I have only heard refrigeration slows fermentation down. I have a rancher nearby who delivers raw dairy and grass fed finished beef on Tuesday’s for $5 here in Florida. We have many well established family ranchers.