I had a very over-fermented batch (48 hrs). The fat was floating on top with 2/3's of the jar liquid. I strained it and didn't smell very good. If I choose not to drink it, would the curds still be safe to use for a new batch or once it gets close to rotting should I not use the curds? Thanks
The nose knows! If there is an off-putting smell, I would advise avoiding, including the curds. There can be a difference between a sour or yeasty smell and a smell of true spoilage. Sometimes over-fermented kefir could even smell slightly alcoholic or astringent - it could still be edible without risks, but that doesn't necessarily mean the flavor will be enjoyable, in which case you can scrap it and start over. Sometimes the process can take a little over 24 hours, but if it's fermenting rapidly, yes I believe 48 hours would typically result in something not tasty or enjoyable, even if it's not technically spoiled, moldy, etc.
I can't get why i can't just take unpasteurized raw cream, put some kefir grains in it and let it ferment isn't that would be healthier? After all kefir grains love not denatured dairy fats
Sorry I didn't see this before. It can be argued raw milk products are healthier or have more vital benefits than pasteurized ones. And in some respects you might think raw milk would perform better. However, one issue people sometimes run into with kefir fermentation is that the yeasts and bacteria present in raw milk can differ too much and compete with those in the kefir grains, resulting in weak or stalled ferments. My suggestion is to try to multiple rounds with raw milk so the grains adapt to this medium. At least anecdotally I understand it helps; I don't have great access to raw milk so haven't done it routinely, and when I have used it, it didn't ferment well.
Thanks! Body temp is a nice standard. If ever in doubt just use it as a guide. Some bugs disappear when we have a simple fever. If not our immune systems keep raising the temp. The bugs in kefir and yogurt and other ferments all love our body temps.
I have a small apartment size refrigerator. I turn it to the lowest setting and leave the door slightly open. Keeps it at about a 65 degree constant. works perfect for fermenting.
This is a really great, incredibly informative video. I am just about to embark on attempting to pickle my own cucumbers and this is very inspiring and confidence building. Many thanks
Hi Mary! I just watched your fermented dill pickle video and found it very helpful, as I do all your videos. I love dill pickles but my "sweet-toothed" husband loves them sweet. After the fermenting process is complete, how much sugar do you recommend? Cane surgar or does a different sweetner work better? Thanks!
Try Batampte pickles; the benchmark for a great brine. The minimum of salt is used by Batampte , yet the pickles are crunchy. Use pickling salt - not a time to get fancy with fancy salts. (I use 40 grams to 1500ml - keep notes) Make a test brine and taste it. Adjust the water/salt ratio until it tastes really good, then add the salt you intuit will be absorbed by the fresh cukes...and no more. Well tended, organically grown cucumber, is the only way to go. Hydroponic cukes don't have the necessary sugars. If you want good pickles, you must grow the cucumbers yourself...and start the Dill a month before the cuke transplants.
this is quite opposite to what my family has done for generations. we don't use pickling spices for this type of pickles. brine, cucumbers, garlic and, dill, bay leaves or grape leaves, a small, dried chili pepper. we put a sprinkle of flour on top of the brine and put a piece of rye bread on top of that and cover the mouth of the jar with a saucer. we set them in the sun for 3-5 days and then when the color changes and the brine becomes cloudy, we strain the brine, reserving it, pack the pickles and the pepper back in the jar and cover with the reserved brine. they get stored in the refrigerator. they say that they will keep for about three months but they're never around that long! this is the ancient Hungarian method for making pickles. they are firm and very tasty. your way is interesting. i may try it out.
All oaks are among the highest tannin producing trees out there, but to my knowledge red oak is chief among them. Any you have access to will be good though , also bay leaf, black pepper, grape or raspberry leaf, horseradish root and leaf and many other things which also add a nice flavor. Also not mentioned in the video but a simple calcium chloride (pickle crisp granules) is an all natural and effective addition to your brine
no, water bath method is for vinegar pickles. but in the case of fermentation, the acidity is naturally produced using the natural healthy bacteria on the cucumbers skins. The salt and then the eventual lactic acid produced through fermentation will kill any other pathogenic bacteria, only allowing the healthy bacteria to live. It's amazing ay? This is a much older form of food preservation than vinegar pickling / pasteurization and is extremely safe. If you've ever had a "New York style sour deli pickle," this is the method immigrants brought over from Europe. There's no better pickle than this kind.
it is in the process of fermenting the whole time and will still have probiotic benefit if it hasnt separated (I wouldn't throw it away or anything drastic), but yes the final stage you're looking for is the separation. It usually takes around 24 hours or at least overnight in a somewhat warm environment. if it's been much more than 24 hours and has not separated, it should not continue to be left out at room temperature. if you are more recently trying to make it, sometimes you need to change out the milk every 24 hours for a few days before the grains are fortified enough to fully ferment the milk. If you have kept the grains and milk in the refrigerator for a long time, the first batch you make at room temp may not fully ferment, you can use that milk but you should put in new milk and that one should definitely ferment by the following day.
@@Katherine-zk5zj if there's an airlock, it may be harder to detect bubbling. You could wait a few more days and try it out, trying to confirm the presence of fizziness and sourness
I'm doing it with a Glass wright and loosen finger tight lid and the brine is 2 inches deep...I can hardly wait to try them first timer Thank you so much for the chat
So I got a jar, with a water based airlock. My cucumber molded on day 5, idk what I did wrong but it broke my heart to have to dump them. I think my salt ratio was off or there was too much air in the jar?
Been following you on the gram for a while. Great content bud. I make my pickles in the Philippines with japanese cucumbers as that's the best option available. Use many of your tips to keep them crunchy.
