Making kefiR, 3 keys to Successful ferment.. kefir history- from the caucuses 

Thanks for sharing the history of kefir. Very interesting and informative!

@@startrek12341 thanks for the feedback. 👍 I want to do some full length kefir people; & kefir history videos in the future. Happy kefirin' 🥛🥛

I have been experimenting to get tarter kefir. Correct me if I am wrong. I ferment the kefir until it begins to separate. After I strain it, the taste is sweet and creamy. However, it seems that if I let it chill in the frig for three of four days, the taste becomes tarter, the way I like it.

Hi, no problem there Michael. have you tried high grain ratio like I suggest? It speeds up & intensifies all aspects of the kefir.. You can do anything you like, to get it the way you want. That is most important. The kefir varies by way of the 3 factors each thing changes the taste and other stuff.. The second chilled ferment is just adding time which changes flavor & consistency.. I usually try to avoid whey but some ppl like it. The goal of the channel is teach you the 3 factors that are at play so you can make it the way you want with understanding of what's causing what to happen. Hope this was an answer your looking for. At the end of my new video I have a screen shot from a research paper that quickly explains that.. you just have to break it down and decifer the meaning. It just correlates to what I'm saying.

Thanks Barclay 👍

Your welcome! 🥛🍶

No I haven't, in that case I would do a real short ferment shaking the grains up good. That rinses them I guess. Best way I think to get it sweeter is pull the ferment way ahead of time. Let set a minute after straining, try it.. then refrigerate a day. With high ratio just having grains in the milk a short time will inoculate the milk enough to change it. You can also add kefir to fresh milk when you drink it to make a kefir flavored milk. Sweeter.

Do you use raw milk? I bet there's some great milk in Ireland.

Thanks! Good to hear 👌 🍶🥛

Hi Ben, Glad you found my channel! Yes more whey will create more prominent rivers. From the thicker & thinner parts of the kefir.. The buildup of the "rivers" on the outside of the container of the finished kefir is my favorite, I scrape it off afterwards. I call it kefir bread because it tastes like sourdough.

Watch my videos, it's all about that. High grain ratio, sealed container at the end but not always. I tend not to repeat myself except for the main points, so start from my first videos Theres only about 1 hour of content to know what I'm doing and how to do it best. Each one will have different details spoke about and new learnings at the end.

I do talk about that in a recent video.ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-4ueLwH9KCX4.html With this method the kefir is extreme and done in hours. After straining grain drink within a half hour. Fermentation is highly accelerated.

Hey havent heard back yet, but I did talk more specifically about that subject in two videos that say powerful in the thumbnail (strength in numbers) Here is one ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7T9v0k0loTo.html

Hi Elizabeth, the yeast is an essential component of a healthy kefir grain.. it is supposed to have a yeasty smell. If not, the grain is not good.. The finished kefir will have varying amounts of yeast taste depending how you ferment it. Hotter temps and longer ferments, into separation, typically make more yeast taste. If you dont like, pull your ferments earlier & avoid high temps over 80 Good luck, thanks for watching - happy kefir'in

You can, but it will alter the bacterias / flavor some that's all.. I kinda like the cold ferment flavor but also a little of the warm.. It's about 3 days in the refrigerator. I would plan 1 day every week or 2, to set it out for a while to keep the warm liking bacterias & yeasts going.. second ferment can be fridge or counter depending how fast you need it done.

@@thekefircode7399Three days would be perfect and setting it out once a week or other week would work too. Thank you! My grains ferment so quickly.

@rochelles.8387 yep & you can slow it down more by reducing the ratio. I would still open the lid & stir or shake the kefir everyday if possible. If you leave it for 3 days just dont tighten the lid real tight so that pressure will escape.

@@thekefircode7399Should I cover it with a coffee filter instead of a lid in the fridge and still stir it? i just put my jar of second ferment in the fridge. I'm so glad you told me it will work. I've also got a new ferment now in the fridge. Thanks so much!

The yeast will leave the tell tail "rivers" down the side of your cup. If there is more whey it tends to not do that.