How to ferment Milk Kefir correctly: Identifying & Fixing issues 🥛🤍

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How to know if your kefir is fermenting properly & what to do:
First photo: Little bubbles or pockets of separation of curds and whey is normal & sign of healthy grains!
Photo 2: But if it’s a very distinct split in the jar of whey (yellowish clear liquid) on the bottom and kefir & the grains at the top- it means it’s either fermented too long, or needs more milk added per batch. Your grains are hungry!
And if it’s like the third photo… did you just forget you have milk kefir? lol! It’s way over fermented and needs some TLC to get it back to balance so to produce thick and creamy kefir again! A rotation of good dose raw milk (or proper amount of store bought) to feed those starving grains, followed by some fridge fermentation to get the yeast under control.
See my Blog Post for complete steps to correct yeasty or neglected milk kefir! 🥛🤍
violettenatura...
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Hi! Late introductory, but in case you’re new to my channel, I’m Violette.
If you’re interested in finding out more about me and my kefir grains here’s a few other places to find me!
violettenatura...
Instagram:
/ violette_naturals igshid=YmMyMTA2M2Y=
Thanks for watching and God bless!
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#kefirmilk #probiotics #guthealth #healthy #healthyoption #kefirgrains #culturedmilk #rawmilk #healthyrecipes #goodhealth #realfood #ferments #fermentedmilk #fermenteddrinks #fermentedlife #cheese #homemade #healthytreat #healthychoices #holistic #healthfood #candidadiet #violetteNaturals #yummyfood #healthygut #fermentation #loveyourguts #diyfermentation #kefir

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Опубликовано:

14 окт 2024

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Комментарии : 57

@MothersLovingArmsNursery 8 месяцев назад

Thank you Violet, I love your kefir grains. I bought them from you October last year on etsy and now I have 6 big tablespoons.

@violettenaturals 8 месяцев назад

I’m so happy to know my grains have multiplied for you! It makes sense because you’re feeding them that healthy raw milk! 🥛 God bless you & your health with it 🙂

@EricaRitt-h5b 8 месяцев назад

These tips work for me :) I’ve seen that it helps if you don’t stir the grains during the fermenting process, and have an actual sealing lid on them and I put them in the coolest part of my house :) this has seeped me get a thick and creamy kefir! ( I have been using pasteurized organic whole milk) my grains I bought from you have been multiplying beautifully! Thank you! Your pdf helped a lot!

@violettenaturals 8 месяцев назад

I’m so happy to hear you’re fermenting so successfully & enjoying the kefir made! I pray your health is being blessed from it too! ☺️🥛

@taylora8845 6 месяцев назад

Thanks for the tips! My wife and I are hopeful that ours will turn out!

@violettenaturals 6 месяцев назад

You’re welcome! I hope you and your wife enjoy great kefir soon! :)

@Tg.PetArt 8 месяцев назад

This is helpful. I think I need to be fermenting less time as I live in Florida and its near 78 in my house most the year.

@violettenaturals 8 месяцев назад

Yes, you may also want to rotate in some fridge fermentation 1-2x a week to help keep the yeast under control. Especially in the summer!

@conversationswithcritters555 8 месяцев назад

@@violettenaturalsI have this same question. I am in the Caribbean with no AC. My house temperature is 78-84. What is the best way to cycle the grains? I saw fridge ferment should be 3-5 days. So how many days on a 24 hour counter ferment cycle interchanged with (one ?) 3-5 day fridge ferment?

@incorectulpolitic 6 месяцев назад

@@conversationswithcritters555 reduce the amount of grains in your milk... usually it is 1 teaspoon of grains per 250ml of milk.... if that is too much, reduce to 1/2 teaspoon

@golgibella 8 месяцев назад

Thanks! I'm trying to learn. I want to get all the lactose out, but want the good bacteria yeast ratio. Your pictures and explanation help me to know the limits and general windows. I don't live in a raw milk friendly legislature state but there are a lot of cows if I can find and drive out there I will get some!

@violettenaturals 8 месяцев назад

Great!. I hope my video helps you discover the fermenting routine that produces healthy kefir that you enjoy! I’m glad you’re considering making the drive, I used to do about 3hr trip to my raw milk source, but it was worth it! Especially on the times I didn’t, and used store bought milk and the kefir made tasted like how a barn smells… motivated me to always make the drive 😊

@HerveRenaudTrading 7 месяцев назад

Thanks Violette for this video!!!

@violettenaturals 7 месяцев назад

You’re so welcome! I’m happy you found it helpful ☺️🥛

@ianthomson5975 8 месяцев назад

Another great video. I managed to fix the problem i had by re- reading your guide i downloaded from you. Im fermenting every 36 hours now. I also keep a better eye on the ratio of grains to milk.

@violettenaturals 8 месяцев назад

Ty! ☺️ and that’s great! I’m happy my guide helped! Have you tired any new recipes with all that kefir your making?

@ianthomson5975 8 месяцев назад

I haven't yet. I made a load of cream cheese but didn't do nothing with it. I wasn't happy with the look of the kefir when I made it. It was separating over night in the fridge. It looks and tastes good now but I'm only making enough to drink daily. I want to separate some of the whey out and make it more like a Greek yogurt next. I'm still wanting to make some kind of cheese cake eventually.

@violettenaturals 8 месяцев назад

Just store the cream cheese until you think what you want to eat it with or bake with it ;p I love cream cheese kefir for low carb/keto recipes. & also I like to easily strain the whey out by pouring the kefir into a fine mesh strainer lined with a coffee filter, then hang it over a bowl in the fridge overnight. @@ianthomson5975

@MothersLovingArmsNursery 8 месяцев назад

Weston A. price foundation website has a raw milk finder. You also have to make certain the cows are 100% grass fed or you still may have problems with your gut, The GMO grains mess up the cows stomach and cause mastitis (loads of puss) more than you can safely injest

@violettenaturals 8 месяцев назад

Yes! You’re so right. Even raw milk needs to be sourced from fully grass fed cows. It’s hard to find, but it’s worth the effort. I’m happy you agree! ☺️

@K1k1Ktina 6 месяцев назад

Ooooh my god, I am in Europe now but when I was in USA i think I bought grains for you.. and just today I was gifted grains… and this video pops up ❤❤❤😮

@violettenaturals 6 месяцев назад

Thank you if you bought from me! I hope your new grains make excellent kefir! Maybe the tips in this video will help ensure that, lol! 🥛👍

@K1k1Ktina 5 месяцев назад

@@violettenaturals yes it is amazing kefir!

@violettenaturals 5 месяцев назад

@@K1k1Ktina so glad to hear that! :)

@Boodoyathink 4 месяца назад

Thank you miss! I shouldn’t put near my fridge. Within 12 hours its already fermented😮

@violettenaturals 4 месяца назад

That may mean you have too many grains to the amount of milk you’re using, so it’s fermenting too quickly. Try reducing the amount of grains or adding more milk :)

@tamaraweed3124 5 месяцев назад

Thank you for the information! My grains ferment very well but they turned a light pink😢 did a water bath and let it sit it in fridge for a couple of days in milk. Please let me know if I have to start over. Thank you

@annan8961 4 месяца назад

pink, I think your grain was contamination

@TJEXP 6 месяцев назад

What would happen if you cover with a coffee filter? That’s how someone I know does it. My house is so cold in the winter months so I’ve turned a heating pad on low and wrapped it around the jar. Is this ok to do? Does it need any light or is dark the best? Thanks

@ANP06 8 месяцев назад

Hi. My house does not get above 68-69. Should I be waiting for about 24-48 hours? Thanks!

@violettenaturals 8 месяцев назад

I’d recommend fermenting between 26-36 hours. Once you start to see the whey pockets or it reach your desired consistency you can strain it. As your grains multiply you’ll either add more milk or ferment less time. If you ever have too many grains, you can freeze the extra. You can even eat some (1/2 tsp at a time) for healthy probiotic dose!

@MothersLovingArmsNursery 8 месяцев назад

@@violettenaturals they re very chewy like gummy bears :)

@violettenaturals 8 месяцев назад

@@MothersLovingArmsNursery haha, yes, they kinda are!

@brendafranklin270 3 месяца назад

Mine is turning out very thick and slimy what’s wrong

@violettenaturals 3 месяца назад

Hi, It sounds like your milk kefir might be over-fermenting, the grains might be stressed and/or a polysaccharide called Kefiran has had chance to develop, causing the slimy texture. Here are a few tips to help: 1. Shorten Fermentation Time: Try fermenting for a shorter period, around 12-18 hours, and see if that helps with the texture. 2. Change Milk: Sometimes, switching to a different brand or type of milk can make a difference. Whole Raw milk is best. 3. Rinse Grains: If the grains have a slimy coating, give them a gentle rinse in cool, non-chlorinated water. if it's a really stubborn case, get new grains. Cheaper than spending $ on milk trying to rebalance them. 4. Feed More Frequently: Make sure to feed your grains regularly, every 24 hours. 5. Use more milk.

@aztecahernandez6539 6 месяцев назад

Should I boil the milk or use it straight from the Cow. Lmk. Ty.

@violettenaturals 6 месяцев назад

If you mean you buy raw milk from a trusted farmer or local health food store, it can be used straight from the bottle onto the kefir grains. Boiling kills the living enzymes and certain strains of probiotics in the raw milk. …But If it is your own cow, then of course filter the milk (regular fine mesh filter & paper liner, no heat) to remove the hair or dust from the cow before drinking/fermenting.

@scoarpa 6 месяцев назад

hi violette. you didn't actually say how to save it. mine, after some time, it stops making kefir and all it does is a thick layer of grains at the top with a fuzzy yeasty smell to it, and the milk underneath remains the same, liquid. this happened many times and i couldn't do anything to bring them back and had to order a new batch. this happened again now and that's why im here trying again to find solutions to fix it. it's not about the milk, temperature, ratio or anything else. it works well for a month or two and then it goes yeasty. any advice?

@violettenaturals 6 месяцев назад

Hi! ☺️ 🥛 I share the solutions that have worked for nearly 2000 of my customers & 10 years of my own fermenting experience in this video. So your case has me curious if you’re using powdered/dehydrated or live grains? Because I’ve heard of such a thing as “easy kefir” which is a culture powder that works for a few weeks, but then dies off and you have to order more. Whereas live & real milk kefir grains will live and multiply indefinitely, when cared for properly. As that I don’t know what type or quality of grains you purchased, I can’t say if they’re just bad quality or not. But but my grains, after selling over nearly 2000 orders, I cannot recall anyone reporting a case like yours. My guess would be if you have purchased live milk kefir grains that are good quality, and yet they die after a month of proper care, then you may have an outside contaminant getting in and killing them. I.e. mold, pet dander, unclean utensils, or jars…. Otherwise, it sounds like you’re using dehydrated powder culture that dies within a few weeks of use. I hope you can figure out the issue and start enjoying healthy kefir consistently soon! ☺️🥛👍

@scoarpa 6 месяцев назад

thanks @@violettenaturals ive always used live culture, but i had a look at your shorts where yeast takes over and i will try the trick in the fridge. hopefully that do the trick.

@bobsblues9944 7 месяцев назад

How would you deal with Kefir if there was a grid down situation with no refrigeration ?

@violettenaturals 7 месяцев назад

Hmm, you ask an extreme question! But here’s my current answer :) 👇 Technically raw milk kefir doesn’t need refrigeration if stored correctly. So you’d need to get a cow, goat or ewe (although ewes only give milk a few months of the year after coming to breeding age. So Best to have multiple dairy animals or a good connection to helpful neighbors) making milk kefir is a bonus way to store all your extra dairy milk you’d have - keeps for 1 month+/- Note: Kefir keeps fermenting even when grains are removed. So it’s best tasting the first week.

@bobsblues9944 7 месяцев назад

@@violettenaturals There is very much the situation that the grid will be hacked causing it to go down for who knows how long , or even the possibility that a foreign power would use an EMP on us considering that we are almost at war with Russia and China . Ive prepared for a griddown in many ways but I would certainly like to keep my probiotics alive if this took place because it would be helpful to have every health advantage during that time of stress and possible lack of many things . You can of course make Kefir without power but how would you stop or slow down the fermentation of grains without refrigeration ?

@kaymichelle7327 6 месяцев назад

Thank you :)

@MothersLovingArmsNursery 8 месяцев назад

I wanted to ask, if I can't get out and only have half half at home may I add a little half and half?

@violettenaturals 8 месяцев назад

Hi! Unfortunately because it’s half cream, which has next to no lactose to feed the grains, means it will only feed your grains for half the time. So, it can work in a pinch, it’s “safe” to use, but the grains will be hungry & the kefir made may be a bit more sour than usual.

@calartian85 5 месяцев назад

Organic milk at my local grocer is now $15 a gallon. Thank goodness my car doesn’t run on organic milk.

@violettenaturals 5 месяцев назад

Yes, I get mine for $12. It’s quite a hefty price. But ALL food is ridiculously priced now days.. I almost cry when I have to go grocery shopping . 😛 let’s all hang in there! New cost of health!

@mariep4018 7 месяцев назад

Can’t get raw milk.

@violettenaturals 7 месяцев назад

That’s okay if you truly cannot get it! I understand! Here is my blog post on other methods you can use to balance your milk kefir and improve its flavor & texture using pasteurized milks : violettenaturals.com/how-to-correct-yeasty-milk-kefir/ I hope that you find one or some of these methods helpful to ferment the quality of kefir you’re looking for! 🥛☺️👍

@odetterobitaille5545 6 месяцев назад

In Canada it is illegal to get raw milk

@violettenaturals 6 месяцев назад

Oh, I’m sorry! well, I do know that fermenting with live milk kefir grains will enhance the nutrition of the milk. Even if the kefir made isn't ideal. Pasteurized milk kefir is better than no kefir! :)

@odetterobitaille5545 6 месяцев назад

@@violettenaturals I make mine with the 3.5 homogenized milk