Double Fermented Kefir & the importance of Yeast 

Awesome video. Confirms how I work with my kefir.

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.

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!

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

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!

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.

Holiday? Shana Tova! 🎺 📯

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.

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.

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

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

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.

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

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