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  #76   ^
Old Sat, Jun-23-18, 15:12
s93uv3h's Avatar
s93uv3h s93uv3h is online now
 
Plan: Atkins & IF
Stats: 000/013/015 Male 5' 10"
BF:
Progress: 87%
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I'm still trying to find the right fermentation time and taste. I may have to see if time spent in the refrigerator actually stops (or stalls, or slows) fermentation, because all of my batches sat in the fridge after I stopped them by refrigeration, so they had 10-12 hours in there before meal time and I tried them (if that makes sense). Except for my short kefir mix episode with goat milk, all of my fridge time has been with loose covers (now I put a coffee filter molded around the top without a rubber band).


Last edited by s93uv3h : Sat, Jun-23-18 at 15:34.
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  #77   ^
Old Sat, Jun-23-18, 21:21
mike_d's Avatar
mike_d mike_d is offline
Grease is the word!
Posts: 8,231
 
Plan: PSMF/IF
Stats: 236/181/180 Male 72 inches
BF:disappearing!
Progress: 98%
Location: Alamo city, Texas
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I store grains in milk with a tight lid, then loosen the lid for fermentation.

Keep in mind milk used to store grains will ripen quicker -- usually in half the usual time. I try to stop mine before clear liquid (whey) begins to show at the bottom of the jar. Streaks usually form, visible thru the glass, just like when making yogurt as the milk begins to set up. It takes some experience.
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  #78   ^
Old Sat, Jun-23-18, 21:45
Meme#1's Avatar
Meme#1 Meme#1 is online now
Senior Member
Posts: 8,746
 
Plan: Atkins DANDR
Stats: 210/183/160 Female 5'4"
BF:
Progress: 54%
Location: Texas
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If you pour out the Whey, does that lower the carb count? What is left if you do pour out the whey, is it cheese?
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  #79   ^
Old Sun, Jun-24-18, 05:58
s93uv3h's Avatar
s93uv3h s93uv3h is online now
 
Plan: Atkins & IF
Stats: 000/013/015 Male 5' 10"
BF:
Progress: 87%
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Quote:
Originally Posted by mike_d
I store grains in milk with a tight lid, then loosen the lid for fermentation.

Keep in mind milk used to store grains will ripen quicker -- usually in half the usual time. I try to stop mine before clear liquid (whey) begins to show at the bottom of the jar. Streaks usually form, visible thru the glass, just like when making yogurt as the milk begins to set up. It takes some experience.
Ah, thanks! That's why I'm down from a 24 hour ferment to 12 and under.
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  #80   ^
Old Sun, Jun-24-18, 09:47
s93uv3h's Avatar
s93uv3h s93uv3h is online now
 
Plan: Atkins & IF
Stats: 000/013/015 Male 5' 10"
BF:
Progress: 87%
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Quote:
Originally Posted by mike_d
I store grains in milk with a tight lid, then loosen the lid for fermentation.

Keep in mind milk used to store grains will ripen quicker -- usually in half the usual time. I try to stop mine before clear liquid (whey) begins to show at the bottom of the jar. Streaks usually form, visible thru the glass, just like when making yogurt as the milk begins to set up. It takes some experience.
mike_d: The instruction letter says to stir the grains and milk that are fermenting every few hours - do you do this?
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  #81   ^
Old Sun, Jun-24-18, 11:41
s93uv3h's Avatar
s93uv3h s93uv3h is online now
 
Plan: Atkins & IF
Stats: 000/013/015 Male 5' 10"
BF:
Progress: 87%
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Batch #6 is right on! Started it in the fridge with new whole milk & grains on Friday evening, 6pm. Took it out to start fermentation 4am Saturday, yesterday. Ended fermentation 1pm yesterday, strained, and refrigerated batch. Just drank it and finished the cup. Yummy.

So

10 hours in fridge w/grains
09 hour fermentation
10 hour in the fridge after done sans grains

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  #82   ^
Old Sun, Jun-24-18, 12:36
mike_d's Avatar
mike_d mike_d is offline
Grease is the word!
Posts: 8,231
 
Plan: PSMF/IF
Stats: 236/181/180 Male 72 inches
BF:disappearing!
Progress: 98%
Location: Alamo city, Texas
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You may stir new grains to get them started, but never mature ones while fermenting. If not quite ready when you are, just put kefir with grains in the fridge, it will be ready by morning usually. If it does go too far by accident, strain the curd -- it's like yogurt or farmer's soft cheese

I don't usually strain my product. Just spoon out the grains that float to the top and save em to use again. It saves a step. A few grains my be missed, but hey you got plenty and they are edible.

Make it thicker:

https://www.youtube.com/watch?v=INnWhv0Vsts

Last edited by mike_d : Sun, Jun-24-18 at 12:45.
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  #83   ^
Old Mon, Jun-25-18, 12:25
s93uv3h's Avatar
s93uv3h s93uv3h is online now
 
Plan: Atkins & IF
Stats: 000/013/015 Male 5' 10"
BF:
Progress: 87%
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Quote:
Originally Posted by mike_d
You may stir new grains to get them started, but never mature ones while fermenting. If not quite ready when you are, just put kefir with grains in the fridge, it will be ready by morning usually. If it does go too far by accident, strain the curd -- it's like yogurt or farmer's soft cheese

I don't usually strain my product. Just spoon out the grains that float to the top and save em to use again. It saves a step. A few grains my be missed, but hey you got plenty and they are edible.

Make it thicker:

https://www.youtube.com/watch?v=INnWhv0Vsts
That clears a lot up - thank you again. Back to the drawing board.

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  #84   ^
Old Sun, Jul-01-18, 14:59
s93uv3h's Avatar
s93uv3h s93uv3h is online now
 
Plan: Atkins & IF
Stats: 000/013/015 Male 5' 10"
BF:
Progress: 87%
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Another kefir epiphany - I really really like it with food - and not as a stand alone drink. This is a wake up call for me as I was just about to hang this up and move on!

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  #85   ^
Old Today, 11:58
s93uv3h's Avatar
s93uv3h s93uv3h is online now
 
Plan: Atkins & IF
Stats: 000/013/015 Male 5' 10"
BF:
Progress: 87%
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I'm on batch #12 and trying to keep a daily 1/2 to 2/3 cup around for every day use. I like mixing in 2t of chia seeds and some hershey's non-dutched cocoa powder and letting it sit for several hours. Goes great with my morning salad. Just had some with blueberries, sour cream, full fat greek yogurt, cubed jicama, cinnamon and apple cider vinegar for breakfast.
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