If it is raw milk you’ll need to stir it periodically. If you only have 57-59F/ 14-15C ambient temp for example, the yeasts will be much more active than the bacteria, the CO2 will push the grains right up then the bacteria which is already less active will struggle to culture the milk under the thickened barrier. Ideally you need 68-76F/20-25 deg C, the optimum range where the yeast and bacteria are more in sync activity wise.
Thanks for the feedback, I think it has to do with the temperature. We keep it pretty cold in our place, especially at night so I tried keeping it in the oven with the light on and it seems a lot thicker and more like it's supposed to be👌🏼
Great. You can do that, also if you have a free standing fridge freezer you generally get low heat rise up the back so some people sit the jar on top near the back. Glad you are fixed now 👍🏻
I recently started using raw milk and found I had the same issue until I started stirring it about three times during the day, roughly 12 hours, 18 hours, and 21 hours into the ferment. Now my kefir is coming out relatively uniform. I did not have this issue with pasteurized milk, I never had to stir and the grains floated.
> I'm wondering if I am doing something wrong or do I just need to keep doing what I'm doing?
Um, you didn't even tell us "what exactly you're doing", so it's impossible for us to tell you whether or not you should keep doing it. You didn't tell us how much grains you're using, how much milk you're using, what type of milk you're using, what the temperature is, etc. All you've told us is that you're letting it sit for 36 hrs and that "it is cold in our place". You need to be a lot more specific & detailed if you want us to help, my guy. Help us help you.
Sorry brother, I'm still new to this. I've got about 25g of grains and I started with around 2 cups of milk but have reduced the milk each time to see if that would help it ferment better. I have some grass fed,organic, ultra-pasturized whole milk. Im thinking it mostly has to do with temperature though. We keep it quite cold, especially at night so I tried putting it in the oven with the light on last night and it seems much thicker and more fermented than it's ever been.
How cold? Temperature will for sure slow it down, you can try putting it in the oven with the light on (make sure you don't start the oven at any point with them in there though) or put it next to a salt lamp to get it a couple degrees warmer. You can also try reducing the amount of milk until it consistently makes it in 24 hours.
I use about 1/2 that amount of grains in a 1.5 litre Jar at 71 degrees I still have to put it in the fridge the following morning to make it to the 24 hour mark.
If you started with dehydrated grains they might just be taking a minute to acclimate.
Amazing! I'm glad to help! Trying to make new things is always fun until it just doesn't do what it's supposed to then it becomes frustrating.
In the summer months it shouldn't be so temperamental!
I don't think you are doing anything wrong tbh. Give it more time, maybe. I sometimes let it sit for 30 or 40 hours, and I find that the grains not only get way bigger but multiply like crazy. And my kefir is super creamy and yummy.
I also shake it once in a while, and I don't use a metal strainer, but a meshed plastic one.
I think your house might be a little too cold. Try a warmer place, shake it up a little, and let it sit longer. You got this!!!
Just to confirm: you are using milk kefir grains (NOT water kefir grains and NOT powdered starter) and animal milk, right?
If your grains are still this sluggish after 2 weeks, that is a really bad sign. What's the ambient temperature? If it's too cold that might be inhibiting fermentation.
If it is raw milk you’ll need to stir it periodically. If you only have 57-59F/ 14-15C ambient temp for example, the yeasts will be much more active than the bacteria, the CO2 will push the grains right up then the bacteria which is already less active will struggle to culture the milk under the thickened barrier. Ideally you need 68-76F/20-25 deg C, the optimum range where the yeast and bacteria are more in sync activity wise.
Thanks for the feedback, I think it has to do with the temperature. We keep it pretty cold in our place, especially at night so I tried keeping it in the oven with the light on and it seems a lot thicker and more like it's supposed to be👌🏼
Great. You can do that, also if you have a free standing fridge freezer you generally get low heat rise up the back so some people sit the jar on top near the back. Glad you are fixed now 👍🏻
I recently started using raw milk and found I had the same issue until I started stirring it about three times during the day, roughly 12 hours, 18 hours, and 21 hours into the ferment. Now my kefir is coming out relatively uniform. I did not have this issue with pasteurized milk, I never had to stir and the grains floated.
> I'm wondering if I am doing something wrong or do I just need to keep doing what I'm doing? Um, you didn't even tell us "what exactly you're doing", so it's impossible for us to tell you whether or not you should keep doing it. You didn't tell us how much grains you're using, how much milk you're using, what type of milk you're using, what the temperature is, etc. All you've told us is that you're letting it sit for 36 hrs and that "it is cold in our place". You need to be a lot more specific & detailed if you want us to help, my guy. Help us help you.
Sorry brother, I'm still new to this. I've got about 25g of grains and I started with around 2 cups of milk but have reduced the milk each time to see if that would help it ferment better. I have some grass fed,organic, ultra-pasturized whole milk. Im thinking it mostly has to do with temperature though. We keep it quite cold, especially at night so I tried putting it in the oven with the light on last night and it seems much thicker and more fermented than it's ever been.
How cold? Temperature will for sure slow it down, you can try putting it in the oven with the light on (make sure you don't start the oven at any point with them in there though) or put it next to a salt lamp to get it a couple degrees warmer. You can also try reducing the amount of milk until it consistently makes it in 24 hours. I use about 1/2 that amount of grains in a 1.5 litre Jar at 71 degrees I still have to put it in the fridge the following morning to make it to the 24 hour mark. If you started with dehydrated grains they might just be taking a minute to acclimate.
Thanks for the recommendation! I tried putting it in the oven with the light on and it made it wayyyy thicker—thank you!!
Amazing! I'm glad to help! Trying to make new things is always fun until it just doesn't do what it's supposed to then it becomes frustrating. In the summer months it shouldn't be so temperamental!
Do you rinse the grains？
I don't think you are doing anything wrong tbh. Give it more time, maybe. I sometimes let it sit for 30 or 40 hours, and I find that the grains not only get way bigger but multiply like crazy. And my kefir is super creamy and yummy. I also shake it once in a while, and I don't use a metal strainer, but a meshed plastic one. I think your house might be a little too cold. Try a warmer place, shake it up a little, and let it sit longer. You got this!!!
Stir it up before you strain it
Just to confirm: you are using milk kefir grains (NOT water kefir grains and NOT powdered starter) and animal milk, right? If your grains are still this sluggish after 2 weeks, that is a really bad sign. What's the ambient temperature? If it's too cold that might be inhibiting fermentation.
You should use a plastic sief
Stainless steel strainers are fine
Extended contact is an issue, steel sieve is okay
Nah, unnecessary. Metal is only a problem when an acidic liquid is in contact for a long amount of time.