What Mixing Kefir During Ferment does for you + Do Higher Grain Ratios = More Probiotics? MGTOW

Discusion about what shaking up your kefir during fermentation does.. High Grain to Milk ratio and probiotics.

This high grain ratio method is so easy its perfect for a busy single guy.

For the Russian Kefir story see -

Magical Kefir -

powerful kefir-

easy method for a busy life -

For information and sourcing of raw milk see -

One of the most complete kefir web sites in the world, Doms Kefir site -

#rawkefir

[thekefircode]

See a comparison between mixed and not mixed during ferment in this video.
Do not Disturb?

[jameskemp]

Great video. I left a comment on another video of yours and stated that I am a truck driver and I actually make kefir and it shakes and is disturbed as I drive down the highway from Spokane Washington to Calgary, Alberta and back. I do have a fridge so I can move it from room temperature to fridge to kind of help control the process. But, I’m pretty satisfied with the results that I get.
Yours looks absolutely perfect and gives me goals to strive toward. 😊
Love your videos. Concise in word and image. Perfect!
Glad I found your channel.

[crackalackacheezles]

Wow and i was scared because i mixed mine up with a chopstick thinking it would interfere with the process, i also overfilled one and had to pour it into a bigger jar. Glad i found your channel man

[jesuisravi]

in the Caucasus Mts where Kefir was developed they would fill a goat skin with milk and hang it near the door of the yurt so that every time someone came in or went out they had to move the skin out of the way, thus they didn't have to assign the task of shaking up the kefir....it just got done.

[thegutwar]

I agree 100%, Golden advice thank you! Its gonna help me arm the armies of people for the gut war

[Yahuah-Aluah-Sharath-Danyal]

Your kefiring is most definitely professional 😎 the ancients would be proud of you 👏

[mermer]

I've heard of people running grains and little milk through a blender to break them up and increase surface area of the grains. Makes sense that more surface area in contact with milk will ferment more quickly.

[debbieheine]

Been binge watching your videos. Thank you for putting them out there. When I have too many grains, I toss a tsp or two into my dogs food bowl. Or, I'll just gag through the process of swallowing a tsp myself. They're so nutritious. I wish you well, and hope you'll resume posting a video from time to time.

[Luvmygoats]

I agree, shake it up. Back in the day they had people kick the bag or whoever walked by was suppose to kick it shake it or whatever. I'd like to know who came up with, " don't touch it, let it sit without movement for 24 hours".

[Jacksprat]

Here’s another myth buster…. I don’t strain mine. I just leave a small amount in the jar, pour in new milk and shake it well. Works well with less mess 😊 I now don’t have any discernible grains but I only use my kefir in a smoothie each day. I have 2 jars going…one on the counter the other in the fridge, cold and ready for the next smoothie

[billiesheads]

I tried this and the kefir turned out great! My question is, why do i get whey on top, never on the bottom?

[Daniel-xuxc]

do you think closed seals are more tasty then non sealed?

[GovtWatchdog]

4:59 The probiotics don’t die during the fermentation so there’s no reason that a shorter ferment with more grains would result in more probiotics or that those probiotics would be stronger. The lactose would simply get consumed quicker with more grains added. If anything, a longer ferment would likely result in more probiotics, similar to a second ferment.

[Cervin_Suisse]

Thank you for the instructive and very useful videos. I just started experimenting with Kefir culture. Yes, as for many things, the et web is full of contradicting information on every and any subject. Of course it makes perfect sense to stir it up to to make the milk nutrients radially available to the grains. I noticed you keep talking about your grains floating up to the surface, mine dont. They stay at the bottom. Perhapsthe carbonation(hence fermentation) is yet insufficient to make them rise. I still have a small quantity of them now, maybe a heaping table spoon worth. I feel they do grow but slowly. Perhaps I need to shorten the cycle.

[MuhammadLaher]

Do you keep the lid on when it’s sitting out of the fridge? Do you keep the lid on when it’s in the fridge?
I’ve been putting a cheese cloth over my jar but I’m wondering if I should seal it.

[honkymonkey]

Mine are starting to get too yeasty. Do you know how to fix this?

[CalmVibesVee]

This makes sense. I’m gonna try it.
I actually don’t do that great still with kefir (intestinal illness)so I’m thinking if I make it stronger I can drink less if it’s stronger, yes?

[josephstewart]

Great information, thanks for sharing. What's your opinion about keeping the container airtight for anaerobic fermentation? I agree it's best to replicate as close as possible how the Ancients made Kefir. Thanks again

[aviczie]

Came from the gut war what milk do you use for your grains?

[john]

This might be why my kefir doesn't turn out as thick as yours; because I don't shake it up, but maybe once.