@mommysgems no ultra pasteurized milk is terrible for kefir, its very runny and does not seperate like it should. I just took my grains out and put them in organic pasteurized milk which ferments in about half a day. I also tried raw milk which is ferments in about 4 hours, but its hard to get so i just use organic pasteurized milk. You should try putting honey and dried foods in your kefir sometime =)
how long do you ferment your milk? i have about 9 tbsp of grains with 1cup and a half of pasterized milk for 8 hrs and it is not even that thick like yours, mines seperate into whey and is super tarty
@matthew4892 It depends on a few factors. Winter takes longer than summer, for example. Also, the amount of time you've used the grains matters, too. A new culture, or one that has sat dormant for a while will take longer. I try not to let it sit more than 24 hours in the winter and 8 hours in the summer.
@matthew4892 It sounds like you used way too many grains for the amount of milk you used. It cultured very fast. The culture is eating the sugar in the milk and once that sugar runs out, it will not ferment more but the milk will separate into whey and solids. Use less grains, or more milk.
A number of factors affect the time required: temp, amount of time the grains were dormant, amt of milk, amt of grains, air flow, and probably more that I am forgetting right now.
you made it look sooooo easy! thank you. One question though, is Non-Homoginized Milk the same as Raw Milk? In my state Raw Milk cannot be sold so I have not been able to make kefir yet. Considering water kefir but would prefer the milk kefir.
@jenniemc8 You can buy pasteurized milk that is not homogenized at some grocery stores. Trader Joes carries a gently pasteurized non-homogenized milk that is very good. The only milk that I have had trouble culturing is the ultra-pasteurized. Regular grocery store (pasteurized and homogenized) has worked just fine for me. Raw milk is BEST but not possible for everyone.... not even me right now. :)
I bought a "Good Grip" fat separator. It is a 32 ounce bowl with a screen on top and a spout on the side (comes with a plug to plug up the spout). I pour the finish product over the separator screen. Screen catches the grains, bowl catches the kefir and the spout makes it easy to pour in a narrow milk bottle. You can also go the other direction and put the grains in the bowl with milk. After 24 hours plug the spout and pour out what u want to drink. Just and more milk. Very little mess.
I use a mesh stainless strainer to strain my kefir and it has never affected my grains in three years. I cover with several folded paper towels and rubber band so it can breath while fermenting. I use two half gallon Ball jars 4 ferment and storage. Takes up little space in fridge and don't like the idea of storing acid in plastic. I'm lucky to have raw milk. Seems you are missing baby grains by not straining which would grow and provide more kefir.
There are some metals that will react with the acids in the kefir grains. The reaction could result in the microbial benefits of the kefir becoming compromised. It is also plausible that the milk could become contaminated with metals.
Stainless steel is the only metal thought to be ok with bacteria. However, even stainless steel might react over time. So it's best to avoid all metal containers.
However, the same applies to plastic containers. They must be food grade plastic. So if you're not sure, stick to glass, which is 100% cerain to have no reaction with the bacteria.
In the first container, the milk is fermenting with the kefir grains.
The second container is in the fridge with already-cultured milk to be consumed. When the first container is finished culturing, I remove the grains, add them to the now-empty (from the fridge) second container, and start a new batch.
I only wash the containers when I see they need it. This system works well and makes for quick processing.
You can let the mix sit for up to 36 hours. The amount of time will vary depending on the temperature of your house and the degree of fermentation that you prefer. As you experiment with this, you can see that at some points the product will be thicker. The longer you let it sit, the more whey (liquid) there will be that separates from the solids. Just stir the liquid back in. Each person can decide what consistency they prefer.
When using canning jars and their lid rings, I use two un-bleached coffee filters, works great for air exchange and keeps things out.
fetymann 1 year ago
oh no i just put ultra pasteurized milk on my new kefir grains :(
what should i do?
lllogical 1 year ago
@lllogical So, did it work? Was it a thick result, or runny?
mommysgems 1 year ago
@mommysgems no ultra pasteurized milk is terrible for kefir, its very runny and does not seperate like it should. I just took my grains out and put them in organic pasteurized milk which ferments in about half a day. I also tried raw milk which is ferments in about 4 hours, but its hard to get so i just use organic pasteurized milk. You should try putting honey and dried foods in your kefir sometime =)
lllogical 1 year ago
how long do you ferment your milk? i have about 9 tbsp of grains with 1cup and a half of pasterized milk for 8 hrs and it is not even that thick like yours, mines seperate into whey and is super tarty
matthew4892 1 year ago
@matthew4892 It depends on a few factors. Winter takes longer than summer, for example. Also, the amount of time you've used the grains matters, too. A new culture, or one that has sat dormant for a while will take longer. I try not to let it sit more than 24 hours in the winter and 8 hours in the summer.
mommysgems 1 year ago
@matthew4892 It sounds like you used way too many grains for the amount of milk you used. It cultured very fast. The culture is eating the sugar in the milk and once that sugar runs out, it will not ferment more but the milk will separate into whey and solids. Use less grains, or more milk.
A number of factors affect the time required: temp, amount of time the grains were dormant, amt of milk, amt of grains, air flow, and probably more that I am forgetting right now.
mommysgems 1 year ago
you made it look sooooo easy! thank you. One question though, is Non-Homoginized Milk the same as Raw Milk? In my state Raw Milk cannot be sold so I have not been able to make kefir yet. Considering water kefir but would prefer the milk kefir.
jenniemc8 1 year ago
@jenniemc8 You can buy pasteurized milk that is not homogenized at some grocery stores. Trader Joes carries a gently pasteurized non-homogenized milk that is very good. The only milk that I have had trouble culturing is the ultra-pasteurized. Regular grocery store (pasteurized and homogenized) has worked just fine for me. Raw milk is BEST but not possible for everyone.... not even me right now. :)
mommysgems 1 year ago
@mommysgems Thanks! I'll check our Trader Joe's.
jenniemc8 1 year ago
I bought a "Good Grip" fat separator. It is a 32 ounce bowl with a screen on top and a spout on the side (comes with a plug to plug up the spout). I pour the finish product over the separator screen. Screen catches the grains, bowl catches the kefir and the spout makes it easy to pour in a narrow milk bottle. You can also go the other direction and put the grains in the bowl with milk. After 24 hours plug the spout and pour out what u want to drink. Just and more milk. Very little mess.
benficaforlife1 1 year ago
I use a mesh stainless strainer to strain my kefir and it has never affected my grains in three years. I cover with several folded paper towels and rubber band so it can breath while fermenting. I use two half gallon Ball jars 4 ferment and storage. Takes up little space in fridge and don't like the idea of storing acid in plastic. I'm lucky to have raw milk. Seems you are missing baby grains by not straining which would grow and provide more kefir.
monawachsler 1 year ago
@monawachsler I have so many grains that I do not need anymore! :)
mommysgems 1 year ago
can you use kefir grains which are "powdery" small and broken to make kefir?
WatashiNoYakusoku 1 year ago
@WatashiNoYakusoku I have not personally ever used the powder grains. But I do know of many people who have successfully.
mommysgems 1 year ago
I thought it's best not to cover the jar so it can breath a bit, or more precisely to cover it with clean cloth.
ameetcoeur 1 year ago
I cover mine with a lid, but leave the lid opened enough for air to escape. My kefir is thick and wonderful... and the fruitflies can't get in there!
mommysgems 1 year ago
I use glass or a high quality plastic.
mommysgems 2 years ago
What health benefits have you found since taking the Kefir ? Do u have stronger bones or teeth, have you noticed, or better hair and nails, anything ?
Also do you make and eat sauerkraut ?
Squabbles10 2 years ago
@Squabbles10
i just got my kefir grains at livekefirgrains(.)com
fast shipping, and got going right away. they also gave me yummy recipes(including sauerkraut)!! =0
BAMFeldman 2 years ago
How come you can't use metal containers, can you please clarify?
Readygo 2 years ago
There are some metals that will react with the acids in the kefir grains. The reaction could result in the microbial benefits of the kefir becoming compromised. It is also plausible that the milk could become contaminated with metals.
mommysgems 2 years ago
Stainless steel is the only metal thought to be ok with bacteria. However, even stainless steel might react over time. So it's best to avoid all metal containers.
However, the same applies to plastic containers. They must be food grade plastic. So if you're not sure, stick to glass, which is 100% cerain to have no reaction with the bacteria.
iamgabrielf 2 years ago
I only give my jar a wash once a week. No problems.
penusenvy 2 years ago
I now have a two container system going.
In the first container, the milk is fermenting with the kefir grains.
The second container is in the fridge with already-cultured milk to be consumed. When the first container is finished culturing, I remove the grains, add them to the now-empty (from the fridge) second container, and start a new batch.
I only wash the containers when I see they need it. This system works well and makes for quick processing.
mommysgems 2 years ago
Thanks for sharing Mom, I wish I knew about kefir when I was a kid. Well, Glad I'm starting now!!
pabunko 2 years ago
You can let the mix sit for up to 36 hours. The amount of time will vary depending on the temperature of your house and the degree of fermentation that you prefer. As you experiment with this, you can see that at some points the product will be thicker. The longer you let it sit, the more whey (liquid) there will be that separates from the solids. Just stir the liquid back in. Each person can decide what consistency they prefer.
mommysgems 2 years ago
How long should I let the mix sit, and do you refrigerate the mix?
GWOZ0Z0 2 years ago