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Milk Kefir: The Most Commonly Made Mistake

Milk Kefir: The Most Commonly Made Mistake
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  • On September 28, 2017

Cultures are living organisms, and no two batches can ever be the same. Just because someone makes their first batch successfully doesn’t mean that they will succeed with their second and third and so on. Milk kefir is absolutely no exception to this and it can be difficult to make – it has needs like all other things including food, temperature and attention.

If you understand the benefits of milk kefir and are therefore now aiming to consume it on a daily basis, you may desire to make lots of kefir and have your grains multiply in order to start new batches, pass them around to your friends, family and colleagues or use them to ferment something totally different.

This is often where people start to struggle. Around this time of the milk kefir process is where many people start to make the most commonly made milk kefir mistake. This mistakes stops people grains from being healthy strong and multiplying – This is obviously something which no one wants, and if you want to know how to stop this from occurring, keep on reading at your peril…

The most commonly made mistake when it comes to making milk kefir for consumption is failing to increase the volume of milk used within culturing once the grains start to become more active.

As grains start to multiple it is imperative that they are provided with more food in order to keep them healthy and to allow them to continue multiplying at a good pace. Failing to do this and instead continuing with the original volume of milk when there are more kefir gain present can strain the culture on hand and put a standstill to grain multiplication.

When looking to obtain the greatest milk kefir results people should increase the amount of milk that they are using incrementally, adding more and more and the kefir grains grow and multiply.

People should always be sure to read the instructions which come with their kefir, and whenever in doubt they should speak with their kefir supplier who should be more than happy to assist.

Conclusion

When making milk kefir as your milk kefir grains start to multiply you need to feed them more milk. A couple of teaspoons of grain per quart is a pretty good ratio to follow.

What do you think? If you are a milk kefir lover/maker then we would love for you to share any kefir making tips that you have with us and everyone else in order to allow everyone reading this blog post to enjoy the most tasty and satisfying kefir that can be made.

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