Another myth: "metal sieve's kill your grains". I've had absolutely no issues whatsoever.

I want your advice but it is confusing to me the way you are explaining your way of making kefir. Can you please write your directions in steps. I listen to different people on You tube. Do I put a plastic lid on my jar with my grains and 2 cups of plain pasteurized whole milk. Before I thought the grains and milk should be covered in a jar with a coffee filter and rubber band and in a dark cabinet.I have tried organic ultra pasteurized milk, raw organic milk, and after listening to Donna's videos I went to regular, whole pasteurized/homogenized milk from Trader Joe's because of their price. Please explain in steps what is your best recommendation to make kefir. I appreciate your straight forward video. Thank you very much . I only watched this video and I hope to find more of your videos.

Did this help you understand why you're now having problems after the first 4 weeks on the counter?

Best explanations I’ve got so far in my kefir journey .i like to be able to pass on some excess grains too

I absolutely follow your teachings! Separation means your kefir is done! More grains produces more nutrients! So true!

People buy grains and have problems getting them going

Why doesn't anyone mentions about eating th actual kefir gran, like a teaspoon or less to keep only what one needs, i noticed nothing bad so keep doing it 😊

So happy I came across your channel. I feel I will finally get my questions answered by an experienced, knowledgable person.

I'm not positive of your method. I've been making kefir for about 3 weeks now and even sharing with a friend can't use as much as I've been making with it on the counter. If I add kefir grains to milk and refrigerate it immediately, how long will the kefir stay before separation begins to happen and it has fermented to the point of drinking it and needing to start over?

I'm going to separate my grains into two batches and do the traditional method with one batch and the KCode method with the other and see the differences.

I use shop bought milk and use your method and every time it comes out perfect. Thanks a lot. Can't get hold of whole milk. 🎉🎉🎉

Been doing it Your way ever since i got my new batch, it perfect! Because now I can ferment the kefir I like for my family and me, but also grains to give my cats and dog, we all need those enzymes to keep up our energy everyday 🕊️🙏🏻 thank you!

Thank goodness I found you! Just started our Kefir journey and the other ways I was going by has been so overwhelming. Thanks!

I’m so glad you have this channel. I’ve been doing this for yrs and people screamed at me! You’re killing your grains. Ha! I can multiply my grains like mad doing it this whey( haha). Plus it’s thick and smooth. ❤ Oh and a nifty fat separator measuring cup is easy to pour whey out!!

Thank you I just ordered some Kefir grains yesterday. I have been so confused with all the homestead videos, going to try it the way

I am so! happy I stumbled into your channel ! I used to make raw milk kefir 5 or years ago, and I used to use a lot of milk , like close to half of galon for just like half of cup of grains, it's just fermented on the counter for 24 to 36 hours, it worked great ! BUT I am trying to get back into making it ( I moved, in the mean time and getting milk for a different farm ) anyway , my point is that is not working this time by doing the same I did last time ! so I will have to experiment and work with my grains !!! Thank you so much for all the advice! it makes so much sense ! and proves there is no " 1 size, it's all" with making kefir.

Yes! This is making it easier being able to make the adjustments! Like, today I messed up and got side tracked with it on the counter past my two hour window and got a ton on whey separation I forget to drink my kefir sometimes ! so I need to watch more!!

I fell into a similar method by chance. for just 2 of us, we didn't need that much and separated kefir isn't very good. I make a quart at a time and don't have as many grains as you do because...I put it out before bed and check it often in the morning before work. it will go from thin to thick really quick, like in 20 minutes. it goes right in the fridge because I don't have time to strain it in the morning . sometimes it has to chill a couple 3 days before I strain it. it's only getting better. has the consistency of yogurt and smells yeasty. very nice!

I can't stop watching your videos and practical approach to kefiring. It makes so much sense having a high density of grains to gain more nutrients. I love when Kefir separates and thickens. However, are they starving when lactose runs out? Seeing all that whey makes me feel I'm hurting them. Thanks again, I'm learning a lot!

Brilliant! Thank you.. From a Scottish lass😊