Double Fermented Kefir & the importance of Yeast

How to make kefir, when you forget & overferment just drain the whey, add more milk shake up and ferment a little bit then it will help the grains come out of the thickness.

recorded before labor day. I have dozens, usually record 3 videos upload 1 that I'm happy with.

good luck happy kefirin'

[ketygantchevova]

Finally a nice thick kefir out of raw cow milk! Thank you so much! I did 3:1 ratio and left it on the counter till first signs of separation; then added 2 more parts raw milk, stir and left in the fridge for 5 days, stir on day 3. No more ferment milk smell or taste, very good freeze, kefir grains look very happy ;) Also seems the fatter the milk, the slower the process. Thank you!

[jdm]

New subscriber! Started my milk kefir journey back in September (so 2 months now) and loving it so far. I read that double fermenting it makes it lactose free, heals the gut and being lactose intolerent (makes me really sick) I have had no issues by consuming milk kefir. Started out with 1 tsp/day and now I drink 3/4 Cup/day in a smoothie. Your kefir grains look so think, kind of like cottage cheese. Mine multiply like crazy (I use some in smoothies as its more then I can use to make milk kefir, or I give some to whomever wants some) but my grains (received by someone) are much smaller in size.... though I get great milk kefir. Just not sure why my grains are smaller. Also, I am now looking into making kefir yoghurt. never tried yt. I have made yoghurt in my instant pot before, but too time consuming to cook it to the right themmp before putting in instant pot overnight, so stopped making it. Any tips on making kefir yoghurt without heating it? Thanks

[toosiyabrandt]

Hi
I only ever do the second ferment WITHOUT the grains with mashed banana and chia seeds leave covered overnight in fridge take out in the morning and have for breakfast when it gets to room temperature. Perfectly carbonated tastes fab!

[AffyisAffy]

Also I can confirm thiat straining the whey off and adding a little milk when I am cleaning the grains through the strainer makes it more drinkable if you went too far

[johnndavis]

I hope to try the basket method where you keep the grains in a tall plastic basket and put the basket in a quart canning jar of milk.
The next day you put the basket in another jar of milk and let the first jar contunue to work.
If you had three jars in a row you would start a fresh batch every day and have a batch to drink every day.

[AffyisAffy]

Straining right before it thickens and adding fruit to let it finish gives a more complex flavor and makes tge yeast taste more interesting. When I first got my kefir it was way too yeasty because the guy I got it from was using skim and doing daily changes, sometimes twice. It's great they were so active, but if your ferment is too short it will not taste yoghurty at all. The skim milk has more lactose and the yeast will rip through it due to there being little fat. Switching to full fat and partially storing in the fridge solved all of my taste issues.

[musikrantproductions]

Awesome video. Confirms how I work with my kefir.

[nighataraikram]

If I add kefir to my smoothies will the blending adversely effect the microbes in kefir??

[KT-ckhl]

I’m lactose intolerant and can’t have fresh milk. I can have cheese, yogurt, and store bought kefir with no issues though. I guess I should wait until the whey separates before trying to drink it? I just got my live grains yesterday and am in the process of reviving them. A film is starting to form on top now so I should be ready after another day.

[kevinpavlich]

Can the yeasty flavor be described as grassy on the back end of the palate? If so, how do I increase this flavor cause i absolutely love it!?

[TedCindyT]

When I have thick kefir around the grains I pour my new milk over them (through the strainer) and then transfer milk and strained grains into my jar. Is that okay or am I doing something I shouldn’t?

[michaelperine]

I just made a quart of kefir and strained out the grains. To the kefir I added a whole peach and blended it in. I let that ferment for about seven hours with the top of the mason jar sealed. When I opened it, it about blew the top of the jar off. The result is a great tasting kefir with lots of carbonation. However, I am pretty sure I am tasting alcohol. If so, will the alcohol kill the natural bacteria in the kefir. Does it actually become less probiotic.

[lisaholzman]

Have you tried making L Rueteri yogurt? It's by Dr. William Davis in his super gut book, there is lots on YouTube about it.

[sb]

Question.. I’m making a new batch just about every day.. date and label each new jar… qt mason jars… can I just mix all new batches into a larger 1/2 gallon mason jar to save space in my fridge? I’m running out of room 😂😂… I don’t bother with second fermentation and can only drink so much myself…& at what point can I transition over to RAW MILK … currently using regular store bought whole milk…but really prefer RAW…my grains have about doubled since I started making kefir…I’m worried I’ll hurt the grains if I transition over too quickly 🤷‍♀️🤷‍♀️🤷‍♀️

[cghrios]

Please what do you do with so many grains. I can only make so much?
I’m overwhelmed and tried to give so away and no one wants to bother to make it.

[PardieDiem]

Why not just drink the way? Why do people separate it out?

[rachelslade]

You must not have tasted truly yeasty kefir then. I love kefir, but I had some grains once that produced the yeastiest most disgusting kefir I’ve ever tasted. It made great bread but it tasted wacky as hell straight up

[donnerparty]

FYI.... That's way too many kefir grains. You're clueless.