I'm new to this, just got my kefir grains last week. Just got my first kefir and mixed with organic blueberries. Didn't know about doing a second ferment. I for sure will try and make cheese!!! I subscribed to as I think you be will teach me a lot! 😃 Thank you!
Thank You. you explained what Kiefer is with in under a minute. I watched a long video on making this milk, from start to finish. And still didn't know if if it was an animal product or a nut or grain product. In fact it was a waste of time. You thoroughly explained what it was. For that I thank you for. plus I didn't know sheep's milk was "close to human milk." Something I've never tasted. I really loved your video. xx
Bless you & thank you Charmaine! I'm glad you now have a better understanding of kefir 😊. Btw, goat's milk is even closer to human milk when it comes to protein & fat percentages. Sheep's milk contains more fat & protein than goat & human.
I dont mean to be so offtopic but does any of you know a way to log back into an instagram account? I somehow forgot the password. I love any assistance you can give me
@Elliott Amari I really appreciate your reply. I got to the site through google and I'm in the hacking process now. Looks like it's gonna take quite some time so I will get back to you later with my results.
Awesome ... also to add to your list of vegan suggestions of cheese how about roll the ceese into balls rolling them in toasted sesame seeds black or white or even italian seasoning or dried crushed mint leaves and refrigerate on a plate to harden and then place in a glass jar topped with olive oil. Arabic breakfast have ite cheese balls on toasted or fresh baked pitta bread. Yummmm. Thanks so much for the detailed video it is very informative and helpful to me.. Warm regards from Pune, India
Thank you for this intelligent and concise video presentation. The sheep cheese looks amazing. Once I bought one at a farmers market, but did not like the taste or how I can use it. Now I am inspired to make it and use herbs or other flavorings in small amounts.
I'm so glad I watched your video for the 6th or 7th time, I just noticed the information that came across the video, about consuming 4 oz a day, otherwise it would result in body fat, like gaining weight, which I have gained 9 pounds and was wondering why, I was drinking 8 oz when I first got up, then another 8 oz before dinner and then another 8 oz at bedtime, it helped me sleep, and drinking it in the daytime was curbing my appitite, no wonder, thank's for the information. my grains are multiplying and I thought I had to make it every time it fermented, so what do you suggest I do to keep my grains safe for at least 2 week's, thank's Nicky also I have made cream cheese, can it be frozen, sorry this is a long comment, but just wondering how to preserve my Kefir.
Great questions Nicky; thanks! Milk kefir so delicious that consuming copious amounts is a relatively easy thing to do lol! I'm glad you discovered the mysterious behind your weight gain! I think if you reduce each 8 oz portion to 2-4 ounces you'll still be able to consume it 3 times a day and receive the same sleep aid and curbing of appetite benefits. One of the easiest ways to keep grains safe is simply to put them in a jar of milk and then put the jar of milk with the grains in the fridge. They'll safely live in a jar of milk in the fridge for upwards to 30 days. Yes, kefir cream cheese can be safely frozen for upwards to a year. Actually, most cheeses including feta can be frozen; however, some cheeses change texture upon defrosting. Just be mindful that due to moisture content you may have to strain your kefir cheese through a nut milk bag, cheesecloth, or a colander after it's defrosted.
@@TheIntuitiveBodyFoodieNetwork thank's for the reply, the Kefir is addictive, I love smoothies, so I will just cut back, seem's like my body want's it. I will take your advice and cut back. since it's winter and very cold here in Michigan, I don't get as much execise as normal. but will freeze the cheese, I wanted to make a cheesecake, but can't find a recipe, love making cheese. tks again for the video, Nicky
@@NICKYM26 Oh that's too funny. I just pulled a fermented cheesecake recipe out the other day to make and decided to do a video on it later this week. Talk about timely lol! Sounds like your body is needing something from the smoothies, possibly vitamins or minerals. That said, especially seeing as how much you enjoy the milk kefir, perhaps instead of using a full 8 oz of milk kefir maybe substitute half of that with water kefir. That way you still get your milk kefir, just not so much as to put excess on your body. Michigan ... you're reasonably close to me. I live in Toronto, Ontario. And yes, I completely understand what you mean by how when it gets cold you tend to exercise less. That kind of cold makes it less inviting to be outdoors.
Rather than straining the kefir every time, I simply stick a stick blender into the jar and blend it all until smooth and yoghurty. I find that much more pleasant to consume. Plus, once there's only a few tablespoons left in the jar, I top it up with milk and start the fermentation process again. Are there any drawbacks to doing it this way? As a busy mum, I find the act of continuously straining kefir grains incredibly tedious and time consuming, plus I don't much care for the gritty texture x
No drawbacks other than you don't seem to multiply your grains. Conversely, you consume the added benefits of the probiotic grains themselves. Kudos to you; it looks like you found what works for your palate & lifestyle!
Thanks for this motivating video. Great information and I appreciate the vegan instructions, which is what I was looking for. Happy to learn I can use my home made nut milk. Very helpful for me to start my journey in making home made fermatnted foods. I will look for your other videos and look for you on Facebook. Keep up the great work.
Hi Jean. You're welcome and thanks for the feedback! Glad to hear the information was helpful. Unfortunately I closed my Facebook account and will only be posting through youtube. It was simply far too much work posting to three separate accounts.
out of all animal milks only goat is an excellent and most compatible to human breast milk which are both high in proteins as opposed to cow which is high in calcium and low in proteins go for the goat
The Vegan Vegetarian Foodie Network Thank you 🙏 So should I boil it just a bit to kill bad bacteria ? If I boil it adding the kefir grains it will repopulate the milk right ?
No need to boil raw milk. 'Bad' bacteria aids in the fermenting process and is transformed into 'good' bacteria. I've never boiled my raw milk and I've never gotten sick.
Because milk kefir is slightly soured and turns more sour the longer it sits, as it continues to ferment long after the grains have been removed, and providing you make it the consistency as sour cream, yes you absolutely can make your own (fermented) sour cream. I can't see why you couldn't use whey to wash your veggies & fruits prior to eating. As an aside, fermented kefir whey is 100% pure lactic acid, meaning it is excellent for improving lactose utilization by persons who are lactose maldigestors.
This seems more like quark than yogurt. So kefir yogurt is simply when you drain the kefir instead of draining yogurt. When you drain yogurt in the fridge, it’s “Greek style” yogurt instead of quark, in my experience. So maybe if I drained the kefir in fridge it would be more yogurt like. My kids rly prefer the yogurt texture instead of liquid kefir.
Drink it as is. Use it as a starter to ferment meat, eggs, fish, and veggies, or use it in place of water when making sourdough bread. Can also be added to sauces and spreads.
I have another ?? for you, I have 4 bottles about a qt each, and I don't need that much, so i'm curious since they have been in the frig. can I bring them out and put them in my nut milk bag and let them make cheese, or do I have to do it in the frig, ? I'm getting loaded down with Kefir milk and whey, glad you said the whey will last a long time. tks again, Nicky
Om gosh, yes! Pour your kefir into a nut milk bag and make cheese with it. Then either refrigerate or freeze it until you need it. Yeah, I have whey from over a year ago, never refrigerated it, and it's still bubbling with probiotics! Very, very sour, but omg YUM!!
@@TheIntuitiveBodyFoodieNetwork thank's, I have so much whey in the frig, I have no room for food, as my husband say's, so I got ice cube trays to freeze them and then put them in a ziplock bag, I wasn't aware that you could not refrigerate them. will have to find something to make out of the whey, I have 3 gallons so far. I'm whey ed down with whey. Nicky
I've never yet seen a grocery store that carries kefir containing actual kefir grains. So for that reason, no. You can however buy already finished kefir from the store and reserve all or half to use as a starter to make your own kefir which you would do by simply adding milk and leaving it out on the counter a few days until it ferments. You would then keep reserving some of that finished kefir and adding fresh milk. Not sure that this is the most economical way to produce kefir, but at least it's an option.
@@TheIntuitiveBodyFoodieNetwork no WAY I’ve been told the kefir in the store won’t work as it doesn’t have grains! I use store yogurt every 6 batches or so to reinvigorate my yogurt but if I could use store kefir the same way that would be Awesome! HA now to find plain kefir tho. I’m in a food Sahara, not just desert… Do u know if any brand is better to use as starter? I could go to a city I suppose if desperate enough (2-3 hrs round trip).
Judith- I was wondering, does store bought yogurt actually have carbs? It says on the label it has quite a lot of carbs (plain whole fat yogurt), but my understanding is that the microbes eat all or most of the sugar and carbs and that essentially is what makes it 'fermented'.?. So why do they state on the label so much carbs? Are they just listing the carbs in the milk before it was fermented? I just don't understand. I know that commercial yogurt is pasteurized, I don't know if it is made with pasteurized milk first, or if it is pasteurized after it is fermented into yogurt (I think it's the latter), and then they add back in the good bacteria. Either way, it shouldn't have so many carbs once it turns into yogurt (theoretically as I understand it). What are your thoughts on that? Thank you.
True. When using kefir grains the longer dairy ferments the less sugar it contains. You will know this simply by it's taste. The less sugar there is in fermented dairy, the more sour it tastes. If it tastes sweet it's because it's still high in sugar. And yet, it's like you said, most store bought yogurts do not contain the original bacteria used to ferment. Instead it is 'added' into a finished yogurt recipe. Hence, because milk contains naturally occuring sugars and extra sugar is added to make it sweet to taste, it contains higher quantities of sugar. Two ways to rectify this: 1. For those of you who have milk kefir grains and want to make kefir yogurt fast, simply transfer a container of store-bought yogurt to a glass container and add milk kefir grains. Then either leave it on the counter a few days to ferment or leave it in the fridge for 4-8 weeks to ferment. Once fermented, simply strain it using a nut milk bag to separate the curds from the whey and voila - a truly fermented yogurt with virtually no sugar! 2. For those of you who don't have milk kefir grains, simply add store-bought kefir to store-bought yogurt in a glass jar and leave to ferment according to either way suggested in #1 above. Hope this answers your questions as you've asked them.
Thank you, Judith, for taking the time to give your thoughts on that. .. Yogurt is such a mystery, 'Commercial' yogurt that is. I can't figure out why the heck they list so many carbs on the labels when 'technically' there should be little to no carbs. after it has been fermented.?? I'm talking about 'organic', whole fat, plain (no sugar added), 'pure' yogurt sold in the grocery stores. Nobody has a clear answer, not even, and especially their 'professional associations'. oh well, I guess it will always be a mystery.
Maybe the real mystery is that yogurt is made with powdered culture starters that do not contain the additional strains of probiotics and beneficial yeast (which are responsible for consuming even more sugars) that kefir grains produce.
👍hmmmmm🤔, I will have to look into that. I know that milk kefir (store bought, without added sugar and flavoring, just pure organic, full fat, plain milk kefir), I know that they have 3 or 4 or more probiotic strains than the store bought yogurts, but if I'm not mistaken they list about the same amount of carbs on the labels.? I'll have to check that next time I'm at the store to make sure. .. I understand, they make commercial yogurt (and probably kefir) several different ways. Sometimes they make it from pasteurized milk, or sometimes they'll make it with unpasteurized raw milk, but then after it's fermented into yogurt or kefir, THEN they pasteurize it, and then add back the probiotic bacteria after it's been pasteurized as yogurt or kefir. But either way, there shouldn't be any carbs. or very few.?? ... So 😉 the mystery continues 😅
hi Judith. I need your advice on something. I’m cultivating milk kefir and reuteri yogurt, and somehow, the kefir got contaminated with the reuteri, because its texture is getting similar to the reuteri, which is kind of slimy. any advice on how to solve the problem (if it is indeed even a problem). thanks in advance, and for your wonderful videos
Personally I've never worked with reuteri bacteria; however, intuition tells me that while it might change the consistency & texture it won't be harmful in kefir.
one more question popped into my mind. can i put kefir grain into a liter of raw milk for lets say 3 days (in cooler). then the end product is milk kefir right ? i just screen the grain out (to be put into another new milk, so that i won't lose the grain) and use the milk kefir as kefir innoculant for other raw milk. so i got 1 gallon of raw milk, i just mix the above mentioned 1 liter of milk kefir into this 1 gallon raw milk. The QUESTION is: will i get this 1 gallon of raw milk to turn into milk kefir as good as milk that is inoculated with kefir grain ? or this method is as good ? the reason i ask is because if this method works, then it is easier for me to do thick cream or kefir yogurt...etc.. without need to fish out the kefir grain when the milk became thick. thank you for your reply in advance. truly andrew
Hey Andrew, let's see if I can clear the confusion. To address your first question: If you add kefir grains to one liter of of raw milk you will indeed get one liter of finished milk kefir. On the upside, there's no need to put the raw milk with the grains in the cooler if you're only going to leave them for three days, unless of course that's your preference or unless you live at the equator or some place where it's extremely hot. Simply leave your milk with the grains out on the counter and it will be beautifully fermented in 2 to 3 days. Then, yes, remove the grains and put them into a fresh batch of milk. To achieve the thick creamy kefir you desire, you then need to place your finished kefir in a nut milk bag which you will hang to drain for upwards to 3 days. Make sure you have something underneath to catch the whey and keep the whey - not only is it pure lactic acid, it's probiotic and can be drank as is or used in many other recipes. Now to address the second question: Yes you can add one liter of raw milk to already finished milk kefir; however, you will still have to use a nut milk bag to drain the whey from the finished product if you want a thick cream/yogurt. And yes, it will be easier because there are no grains to fish out. The only thing you need to be mindful of with this method is that it might take longer to ferment, depending on the type of vessel you use to ferment it in. The more airtight your vessel, the faster it will ferment. The less airtight your vessel is, the more time it will take; for example, instead of the usual 2 to 3 days, it may take 5 to 7 days. Also, you'll still need to use a nut milk bag after it's fermented if you want a thicker cream cheese-like yogurt. Hope this clears the confusion!
Hi . I'm trying to think of an easier way to filter the Kefir Grains. Would using a tea strainer sort of setup which holds the grains in a separate mesh chamber at the top (or bottom) of the glass jar work? This way i could just unscrew the chamber with the grains and transfer to new jar. or would this affect the fermentation? Thanks
Actually, a mesh bag or nut milk bag would be ideal. It would help avoid trace toxins from the plastic & metal strainers from leaching into the finished ferment, aka, your body!
so if I use my sour cream that's been in the frig for tooo long, but still good and I have some philly cheese that need's attention, I just use it with some milk and it won't ruin my grain's ???? that's my main concern, you have sooo many good pointers. thank's again Nicky
Correction Nicky, no regular milk or grains required! Simply add some of your already finished fermented milk kefir or some of your reserved fermented whey from when you make kefir cheese to your sour cream, cream cheese, mascarpone, cottage cheese, etc and leave it to ferment 3-7 days on the counter. Then, using your cheesecloth or nut milk bag, separate the curds from the whey like you do with kefir cheese. Once fully separated, reserve your whey, transfer your sour cream, cream cheese, etc to a separate glass container and refrigerate. Will last upwards to a year in your fridge, sometimes even longer. I've had kefir yogurt in my fridge for 1 1/2 years that not only was still safe & edible, but also still rich in probiotics. Btw, if you're still not entirely clear on what I'm suggesting, hold off for a few days. That fermented cream cheese cake video I'm making later this week will show you exactly how to ferment sour cream, mascarpone and cream cheese with fermented kefir & whey exactly as I am describing it to you.
@@TheIntuitiveBodyFoodieNetwork thank's so much, I'm clear now on the different milk products to use, and how to do it, thank's for setting me straight, I have made 4 bottles of Kefir milk for smoothies, but I am the only one who likes them, so I'm glad they will last long, I was getting worried. also I did make the cream cheese for the cheesecake, just as soon as I see your recipe, that is a winner here. tks again for all your information Nicky in cold Michigan
@@NICKYM26 I'm glad to hear you're feeling more confident about the kefir and different milk products. Cheesecake is definitely a winner in this house too. Took a few days to get it all made and now it's already all gone lol! So worth it though. ☺️
About the kefir grains. What do you do with them if you stop making kefir milk for 6 months. Can they be stored without making the kafir milk? Or do have to continue keeping them in milk?
Great question Suzanne! Here's a couple ways to preserve kefir grains until you're ready to use them. Both methods will ensure that your grains will last years even if you forget all about them! 1. Freeze your already hydrated grains in a ziplock bag. When you're ready to reuse, simply transfer the frozen grains into a glass jar full of milk and leave on the counter for 2-3 days. Voila, your back in business! 2. Using a dehydrator machine, dehydrate grains, transfer to a ziplock bag and freeze. To reuse, you'll need to make a few batches of milk kefir before the grains are fully hydrated. As you can see, this method is much more labor intensive. 3. Fill a glass jar 2/3 with some type of animal milk, half & half, or whipping cream; add kefir grains and 1/8 to 1/4 cup sugar. Secure with a lid and refrigerate until you're ready to use again. The added sugar will ensure your grains have sufficient food to endure a six to nine month hibernation.
I really enjoyed this interesting and informative video. I believe I heard you say that this kefir cheese can be stored up to nine months in the fridge. I don't believe I've been able to corroborate that from any other sources. Will it really last that long?
Yes, absolutely! I've safely kept milk kefir & kefir cheese in my fridge for over a year lol! Key is to cover the kefir cheese in a thin layer of brine to prevent mold from forming.
I bought mine. Because I don't know where in the world you live, if YOU wanted to buy milk kefir grains, you can google search "Milk Kefir Grains For Sale Near Me". You'll find lots of resources.
I can't seem to find anyone who know's if you can freeze your kefir cream cheese. maybe you can tell me????. I am getting an abundance of kefir grain's and need to freeze some of the cream cheese if possible. please let me know tks Nicky
Hey Nicky. Glad you asked. You can freeze both the cheese AND the excess kefir grains. Simply put your fully hydrated grains or cheese in a ziplock bag and toss it in the freezer until you need it. I do it all the time. It's that simple!
@@TheIntuitiveBodyFoodieNetwork thank's for the reply, I will have to freeze some, my grain's and cream cheese is piling up, I love the kefir smoothie's, and use the cream cheese for dip's and use a lot for herb's. no one uses it but me, so I can just freeze what I need. tks again Nicky
I have tried kefir with a heat pad (made for seeding etc.) 1 Tbsp grains in a quart of milk and have gotten very curdy results with whey at the bottom. The temp on the pad was 75-78 degrees. I decided to do it again and did not use the heat pad and left it in the cabinet above our fridge and after 2 days there's not much happening. I don't see much separation happening. Maybe there's not enough heat in the house/kitchen/cabinet (?). Not sure what to do. Any suggestions are welcome!
A few things I'd like to mention: 1. A heating pad is best if you put the jar in a box and wrap the pad around the outside of the box. 2. Curdy results on top with whey at the bottom is very typical. Whey is dense & heavy, which is why it sits on the bottom compared to the curds in the center and the grains that sit on the top. 3. I've found raw milk & pasteurized milk can sometimes takes upwards to 3 to 4 days to ferment even in warmer temperatures. 4. Try wrapping a thick terry cloth towel around the jar.
I have found that letting it ferment in the refrigerator does not taste as good as fermenting on the counter. But I also can't drink it fast enough, so I have to put the grains in the refrigerator once in a while. Also, are you over fermenting it, so it is easier to separate the curds and whey? I don't like it when it separates. I like it thick and creamy.
Hii, i watched your video again, because i forgets.. because i am making kefir myself.. you did mention you gonna show us how you use whey from kefir to make sour dough... natural sour dough.. i can't find the video of your list. can you pls show me ? thanks. andrew keep up the good healthy work :=)
OM gosh Andrew, thank you for reminding me!! Sourdough bread is now officially on my list of videos to create (along with kombucha & raw apple cider vinegar) though I probably won't be able to fit it in until later next week, as the next few days I will be busy with personal matters. As I type this response to you I am currently editing several videos that I created last week which I will post once finished. Thanks for the encouragement! I'm having so much fun! All the best on your kefir adventure!!
Hi, I find it difficult getting all the kefir off the nutbag once it's finished finished straining, way, do you have any specific way you deal with that to not lose so much kefir stuck to the bag?
That's part of the reason I don't use a bag. I know in many ways it's very practical; keeps most of the grains inside; no straining to do. However, it's for that very reason that I continue to strain my grains through a fine sieve. That said, I suppose you could place the bag overtop a large empty vessel and shake or tap it hard to release all the grains stuck to the bag.
Like all other life forms, there are many variables that determine reproduction of milk kefir grains. That said, I have discovered some interesting things worthy of noting when it comes to water & kefir grains. Like all other life forms of the natural world, kefir grains need a time of dormancy and a time of growth. I find mine multiple more in naturally warmer months (late spring & summer months) and begin to slow in the autumn. Too much consistent warm weather seems to signal the consciousness of "drought" to the grains, which causes them to go into conservation mode. They eat but they don't reproduce very much. Conversely, too much cold weather can stunt growth & reproduction, which is great if that is your objective. For example, when I don't wish for my milk kefir grains to reproduce quickly I keep them in the fridge at all times. Reproduction also has a lot to do with how often and how much food they are fed. Too much sugar & minerals can slow reproduction, as the grains are too busy digesting and don't have the extra energy to reproduce. When I wish for my grains to reproduce, I bring them out and feed them in small doses and regularly. I accomplish this by only making 1-2 cups of milk kefir at a time and I change the milk every second to third day. This method sends a signal to the grains that reproduction is needed so they get busy reproducing. Hope this helps!
If you use cottage cheese how will you know the difference between the grains and the cottage cheese. Also did you say you could use almond milk? I have vanilla almond milk, will it be okay? Please let me know thanks Nicky
Hey Nicky! Great questions! Yes, you can use any nut or grain milk including almond milk, coconut milk, hemp milk, flax milk, rice milk, etc. Vanilla almond would work wonderfully! I typically don't use the grains anymore to ferment cottage cheese for the exact reason you mentioned. Too hard to know what is kefir grains and what is milk curds. Instead, I now use 1 T fermented kefir and add that to my cottage cheese, which I then leave on the counter to ferment. How long you leave it on the counter depends on how sour you want it to be. Personally, I love sour foods so oftentimes leave my dairy for 4-6 days before changing the grains. Too, I often don't consume them for months afterwards when they're uber sour; but I'm a little strange that way lol!
Yes you can. In fact, I highly recommend it especially if you have excess grains or if you have to travel for long periods at a time. If you search my channel for videos, you'll find a video showing various ways to do just that.
Just wondering why it look's like you are smashing the grains, since they are on the top, why didn't you just dip them out and put thru a cheesecloth. just wondering
That's an alternative option and prevents grains from coming into contact with plastic. However, I find the grains get stuck in the fine holes and I spend more time than necessary trying to fish them out. That said, however, if it works for you, great! Thanks for the suggestion. It might prove useful to other viewers!
@@TheIntuitiveBodyFoodieNetwork I'm a newby, just making my first batch I got from amazon, not satisfied with their product. I'm on the 5th day and I got thick milk but very small grains, to me they look like mush. so I'm not sure if the milk is good to drink. I ordered fresh grain's from another lady and they look like your's nice and plump, so I'm in a situation as to know if I should drink the milk or not. My first time of tasting it and it tastes a little tart and a little sweet. so I put it in the frig. Do you think it is safe to drink the milk after 5 day's since the grains were dried and not fresh.? thank's Nicky
If i put spiruline collagène and protéine powder cinnamon in finish milk kefir for a night is it ok will it multiplie the benefit of each ingrédients or will it make everything to acid ???
To be sure I'm understanding your question correctly, are you asking where I buy my already hydrated and ready-to-use milk kefir grains in Toronto? If so, where do you live? You can always come and get a couple Tablespoons from me. I'm in North York.
Just wondering, my kefir grain's are multipling so fast, and I can't use all the Kefir, and have made cheese, so I guess I will freeze it. but my question is since I have a lot of grains, and I only need a quart every two day's, should I put some of my grain's to sleep, and how can I make a smaller batch? like one pint a day, I forgot the ratio, I don't like it sour, so I have added banana's vanilla and maple syrup and made a smoothie, so when I got the grain's I misplaced the directions . can you provide me how to make one pint a day. and for it not to be so sour. tks Nicky
Freeze all but 1 tsp of your grains exactly as they are in a ziplock bag or glass mason jar; no need to dehydrate first. Add your 1 tsp of grains to a pint of milk and either a) keep on the counter 2 days before removing the grains and adding new milk OR b) to slow production even more, place the jar of milk & grains in the fridge for upwards to a month before removing the grains and feeding new milk. Hopefully this helps.
Actually, there's no need to scald unpasteurized or pasteurized milk when making kefir. In fact, you can make it from milk straight from the goat or cow without doing anything to it as preparation. So, yes, it's very safe to consume. Just let it sit with the grains for at least 1-3 days on the counter before consuming so it can ferment adequately.
Everything I've read tells me no; however, intuition tells me yes. In fact, intuition tells me that by fermenting Fairlife milk, water soluble vitamins (ie: B12, B6, & C) that are destroyed in high heat pasteurization will be recreated as they are in any normal fermentation process. My advice, if you have lots of extra milk kefir grains, add 1 T of milk kefir grains to an 8 oz glass of Fairlife milk and experiment. That way if the milk harms your grains, you'll have only sacrifice 1 T instead of the entire supply. PS. let me know how it turns out. I'd love to know!
If you have access to homemade or store-bought milk kefir, you can simply use that as a starter. Add fresh milk to the already made kefir, leave it on the counter for 2-7 days to ferment, remove all but 1 cup which you'll use to ferment your next batch of milk. Eventually, if you do this enough times, the microscopic grains in the milk kefir will grow and you'll end up with kefir grains.
A couple links to get you started: www.researchgate.net/publication/281895436_Comparative_Determination_of_Biochemical_Constituents_between_Animals_Goat_Sheep_Cow_and_Camel_Milk_with_Human_Milk pdfs.semanticscholar.org/8f2a/3ec1d4135ad9fb747b4d9fbd55dbb400a895.pdf
Yum! I've finally switched from water kefir to milk kefir after learning of the benefits of dairy for migraine sufferers from Dr. Angela Stanton. I clearly am not doing it correctly though as I mix it all together and eat it like a cottage cheese/yogurt. YUM though! I bought some organic kefir made from whole milk but next time I'll try making it myself with goat or sheep milk since I can't find A2 cow's milk locally. :)
@@TheIntuitiveBodyFoodieNetwork it's part of an entire protocol and includes extra salt too. Very different but it's worked to cure migraines for over 4000 people. So yay!
Great question but ... what's at the root of your hemoglobin issue? Is it iron or something else. If it's iron, calcium blocks the body's ability to absorb iron unless you also consume other anti-iron-inhibitors such as vitamin C, D, potassium, sodium, magnesium, etc. If it's something else, so long as your calcium intake is no greater than double your magnesium intake, it shouldn't adversely affect you. And if it is something else related to marrow issues of red blood cells, etc., a diet rich in red animal meats 'technically "should"' help to stabilize low hemoglobin issues. That's not to confuse this and think it's a "cure" however because it's not. It simply becomes a part of your dietary lifestyle, something you live with and achieve homeostasis through foods & beverages you consume. Hope this wasn't too confusing. If it is, let me know and I'll do my best to provide deeper insight. 🥰
Glad you enjoyed it Olivia! Within the next week I'll be uploading another step-by-step how-to make milk kefir video using the latest Kefirko product and will show you how to hydrate dehydrated grains. In a subsequent video I'll even show how to make homemade fermented kefir yogurt, cheese & butter with Kefirko products if that interests you.
Yes. Providing you keep the milk kefir grains in the milk for 2 days before removing them and then refrigerate the milk without grains for another 7-30 days, the sugar will continue to be consumed. Thus the longer you leave it to ferment in the fridge after you've removed the grains, the more sour it will become until eventually all the sugar is consumed. The process of eliminating ALL the sugar can take anywhere from 30-60 days depending on the temperature inside your fridge.
Would love it if someone would share some grains with me, I am culturing kefir with some store bought milk kefir, but I would like to access some grains, please share resources on how to get my hands on some.
I wanted to ask: I have botched kefir (going to try again). I heated it and it turned into curds and whey. Is there anything I can do with it? I heard someplace that you can use the whey to make fermented vegetables. 🤔
If it were me, I would simply make a new batch of kefir and take the whey that you strained from your new batch of kefir and add it to your cooked curds & whey and leave it for about 1-2 months in a glass container in the fridge after which I think you will find it has fermented your curds & whey enriching them with probiotics once again. After that you can simply strain the yogurt/cheese from the whey as I've shown in this video. I often do this procedure with store bought yogurts, sour cream, cream cheese and other cheeses (preferably though not always organic) that I wish to add probiotics to including mozzarella, cheddar, swiss, monterary jack, havarti, goat, sheep, as well as many of the harder cow cheeses I buy. I often cut the cheese into cubes and place it into fermented whey (much like they do with feta cheese) and leave it in a glass container in the fridge for about 1-2 months before consuming. And yes, save that whey to make fermented meat, eggs, fish & veggies. You can also drink the fermented whey every day as it is 100% lactic acid, which is incredibly beneficial for the body (2-4 ounces is sufficient though you can drink as much as you want each day). And, no, you don't need to refrigerate your whey regardless of temperatures. I leave mine in an amber or a clear glass container in a dark room with temperatures that often go upwards to 40 degrees celcius or 100 degrees fahrenheit and drops as low as 10 degrees celcius or 50 degrees fahrenheit. It's very sour but still quite bubbly with probiotics. Btw, since creating this video, I've discovered my fermented yogurt & cheeses from 3 years ago, though quite sour, are still bubbling with probiotics so clearly the 9 month rule does not seem to apply to dairy as it does to most fermented veggies.
u can start kifur with a quart of raw milk but it must be raw and add small amount of bio plain yogurt within 3 days the grains will begin to grow always in glass and then gather the grains with a strainer slowly it all will take its growth at room temp separate and save the grains for the next batch wow 20 dollars outrageous
I received my Nutriseed Milk Kefir Kit last night. A 1litre jar, a strainer and a spoon, plus the tiny little baggie of Kefir grains - all 2.5gms of them! And for this I paid 250 South African Rands! Still, the doctor's consultation fee is R400! I'm the only person I _know_ in my small agricultural town who isn't on chronic medication - and I turned 65 on16 November. I intend to live another 65!
Hey Elsbeth - what a great question; thanks for asking!! If you read about blood types you'll discover there are many foods each type should avoid and as a 'general guideline' the research proves true. However, because each body is unique, the information may or may not apply to all bodies. Learning how to communicate with your particular body is key to knowing exactly what and how to feed it for optimal health. For example, the guidelines for a ketosis diet is 20-100 net grams of carbs. And yet for my particular body it is 10 net grams or less. When I consume more than 10 net grams of carbs my body begins to store fat. My husband, on the other hand, requires 30 net grams. So you see, it's different for each physical body. Relating this back to blood types, according to research type A+ blood (which I am) have low stomach acid from birth (true), experience major mucus when consuming dairy other than sheep or goat (also true), lack sufficient enzymes to digest vast quantities of animal fats & proteins (also true), and react negatively to lectins in certain foods such as potatoes (also true). And yet I find my particular body can easily and effortlessly digest & assimilate all these foods providing I feed it 90+ fermented foods. Furthermore, I find that by pre-fermenting certain foods such as rice, bread, potatoes, whole grains, meats, eggs, and cow's milk my body can more easily digest and assimilate the information without adverse reaction or harm to its health. That said, however, just because this is true for my body, does not make that true for all bodies. That is why it is so essential to communicate with the body. The body knows exactly what it needs for optimal health and how to get it. To learn more about how to communicate with your body to find out exactly what your body needs to best assimilate & digest foods, watch my "How To Communicate With Your Body: Part 1" on this channel.
Hello I purchased kefir grains from yogourmet brand. I used whole milk organic two different brands one in the glass the other Organic Valley with cream on top I left out for in cupboard for 24 hours. It was thick and smelled like buttermilk but I drained it and their were no grains. Any suggestion?
Unfortunately Yogourmet culture is NOT kefir grains. Instead it is a powdered culture. Most likely it provided you with a kefir finished product but will not produce grains. That said, not all is lost. You can always use your finished kefir as a starter to make more kefir. To so this, remove whatever portion you wish to consume immediately, then with whatever is remaining add equal amounts of fresh milk to the finished kefir (a one-to-one ratio) and leave on the counter to ferment. If however, you would prefer to use live grains, best to purchase them locally from kijiji or online from yemoos.com or cultures.com. If you live in the Toronto Ontario area, you could always swing by and I'll give you a couple tablespoons for free.
Thank you for your quick response! I absolutely love Toronto but I live in the states. I would have loved to have been blessed with your kefir grains 😍 I will go on the sites you recommended and purchase them. Thank you again for all of your information it’s supporting my recovery to health.
Ideal temperature? 72-90F degrees. It gets as hot as 110F degrees inside my home (I don't like air conditioning). At that temperature the kefir ferments more quickly. That said, I believe it's harder on the grains when they're constantly in really high heat; they slowly begin to stop reproducing, become smaller & then die.
In Toronto, Ontario Canada, most organic grocery stores sell sheep's milk, as do Coppas & Highland Farms. I guess it all depends on where you live as to where you'll find it.
@@TheIntuitiveBodyFoodieNetwork Hi there, I live in Calif. but have family outside of Pembroke Ontario. A small town called Combermere. Have you heard of it?
Hello! Can someone chime in and tell me what I need to adjust to get clear whey? My whey is milky not clear. Here's my process- I make my kefir and let it sit on the counter for 24 hrs., strain our the grains, put the kefir back into the jar, seal with a plastic lid, let it sit another 12 hrs. on the counter and strain the cheese from the whey. Should I let the kefir sit for 24hrs. instead?TIA
Maybe it's not you. Are you using a nylon nut milk bag? I find I get the best results with SproutMaster nut milk bags, as many of the other nut milk bags are far too porous.
I’ve tried a couple of materials with no luck as I don’t have a nut bag. I used my plastic colander lined with a coffee filter then lined it with a fine, fine piece of nylon material similar to nut bag folded several times. I thought for sure that combination would do the trick. I’ll have to purchase a nut bag. Thank you.😊
Hey Andrew! Yes, it is VERY sour, but then again I love sour & bitter foods. Obviously if you don't like uber sour foods probably best not to ferment it that long.
You can definitely make coconut milk using milk kefir grains. Coconut milk kefir can be made using coconut milk from a can, a box, powder, or from scratch soaking grated coconut meat in water & leaving to hang 12 hours. By the way, no need to add molasses. Probably wouldn't taste very well. It's been said that if you make milk kefir exclusively using any form of nut or seed (almond, coconut, hemp, cashew, etc) it's best to make a batch of regular milk kefir once every few months to keep your grains healthy. I can attest from personal experience that although the grains don't die and still produce nut milk kefir, they also shrivel and stop reproducing if used too long exclusively in nut or seed milks. Hope this helps!
Grains are a symbiotic culture of bacteria & yeast. That said, I think it's safe to assume the first person discovered the grains somewhere in Nature. Beyond that, and while there are several creation stories, everything is speculation.
The legend has it the prophet Muhammad gave it to the orthodox people of Europe and taught them how to culture it. Instead of passing the gift of kefir to other people around them, the orthodox kept this secret for themselves for hundreds of years.
Ahmad Qasim legends... 🤗 n Russians same as many other cultures believe it came from Tibet. The secret was kept by monks for centuries till one guy from Poland manager to get some grains with him home 👻
Hi, Judith, great job, I like your channel at youtube, specially on fermented foods. I´m trying Natto, is great for health but it´s texture is just nasty. Could you do an episode on Natto, Food recipes, how to make it more palatable, and so on? Thanks
Confusion here... To stimulate the kefier grains into reproducing, you ... pour a little out into a glass and ferment it for a couple of days and then drink it or whatever you are going to do with it. Then pour another glass of it and use that in a couple of days. And this is supposed to stimulate the grains still in the jar into reproducing? So how can they be stimulated by just taking the liquid out? You didn't do anything with the exhausted grains except pour a couple of glasses out. I really need to understand what you are teaching about this. You have really great videos and I will be learning from them for a long time to come. Thanks!!
If you watch any National Geographic videos you will know that animals will only reproduce when food is plentiful. They do not reproduce in times of drought, floods or severely adverse weather. Similarly, kefir grains need food in order to reproduce, otherwise all their energy goes into survival. All milk contains sugar, which is food for the grains. Continuously giving them a steady supply of milk/sugar signals a time of plenty which stimulates the grains into multiplying/reproducing.
@@TheIntuitiveBodyFoodieNetwork Hi! I understand that. What i don't understand is why pouring off one or two cups of the milk will stimulate the kefir in the jar. How is that feeding it?
Oh, by the way, I just learned today that a dimmer switch will turn down the temperature of a yogurt maker. If you live in a place that can't let the temp stay up in the 65 to 75 degs needed, that might make a yougurt maker low enough for keifr.... you think?
@@craftychrystal7913 Removing the fermented milk DOES NOT feed the grains. It's the steady supply of fresh milk every 2-4 days that feeds the grains & helps them reproduce. Yet in order to give your grains a steady supply of fresh milk, you first need to remove the already fermented milk. Hopefully this helps clears up the confusion.
@@craftychrystal7913 If you can keep it at a steady temperature of 70 degrees F, quite possibly yes! My only suggestion is to experiment with a small portion of your grains for 3-4 batches to ensure nothing harmful happens to them. If your experiment fails, best to kill only a portion of them as opposed to all of them.
Hi Hambar! Store bought milk kefir is already "finished" kefir, meaning someone has already fermented it for you. All you need do is enjoy it! To make a steady supply of milk kefir at home, you will need to buy actual milk kefir grains, which you will then place in regular milk. You can purchase milk kefir grains online, even locally from kijiji and craig's list. HOWEVER, if you want to make a 'temporary' continuous brew using the already finished milk kefir you just bought, simply mix all or a portion of the store bought kefir with regular milk in a large glass airtight vessel, leave on the counter 2-3 days, then transfer to your fridge. Your finished product should last up to six months in the fridge. Hope this helps!
.... best ferment / milk /kefir cheese video so far ... picked up on " molkosan " & a new definition of "hooch " ... still not the "Easiest" method ( common claim .).. if fermenting is to be more commonplace in an "anal retentive" society .. has to be simpler & "cleaner" ( less mess) .. high end stoves that allow 100 degree (or less) F ( drying setting ) ... are perfect & quick ... ideal temp is --- 98.6 ... what a coincidence ( in a colored glass jar / loose lid / on a spillover tray / --- use half & add to 2nd half .. cleanup = optional )= (@ 8 hour to kefir -- 16 hour to cheese ) controlled ferment ( use plastic storage lids ) .. the longer ( multigenerational ) the ferments - the stronger they become .. don't expect to see "grains" .. or look for them .. fast growth = no grains & smoother product ... experiment by adding "bottled" bac / yeasts .. have your own " unknown " customized strain --- Kefir eat yogurt & yeast ... "feed the beast " ......... also note ... a "fever" over 105 degrees = start of death to ferment ( weaker bugs die first ) .. survivors of a short fever.. will be stronger .. just like you ---
... if you have info on filmyolk .. i.e. .. particular benefits .. Am interested .. definitely acquired taste --- unless you're accustomed to sweaty feet ( smell/ taste) .. I think it is yeasts ... suspect it is the "legendary" milk bath of the fair skinned Norse/ Sweds .. ..,also should mention ( as per above ) VERY important .. LOOSE lid on accelerated ferment ... tight or not loose enough = contain explosion ( or not so contained ) in oven 1st hand -= bedy bedy bad ... ( thought Joe Biden was on my porch with his shotgun ... )@@TheIntuitiveBodyFoodieNetwork
@@jlondon158 Bahahaha! Let's hope it wasn't Joe lol! Yes, agreed, loose lids are a must; I've had a few explosions myself. Wasn't aware of Filmjölk until you brought it to my attention. Thank you for that. Sounds like it's very similar to buttermilk & milk kefir. Will research it more in depth.
AGAIN:This is the 7th video I try to watch looking info about HOW TO MAKE KEFIR.. no one tells you on all those videos how to make Kefir, what is it? Where do you get it from? Is it grains or milk?...
Kefir is a name given to fermented milk that uses very specific strains of bacteria & yeast clusters (called milk kefir grains) to ferment the milk. To make kefir you simply add kefir grains to milk. When you add kefir grains to dairy milks or nut milks, the grains ferment the milk by consuming the sugars and converting them to probiotics. To figure out the origin of kefir grains is a little like trying to figure out the origin of the universe. Although there is much speculation as to where the first kefir grains originated, no one really knows for sure. All we know is that kefir grains are intelligent life forces that have not yet been synthetically made and instead, like all other life forms reproduce themselves through cell division. They feed off sugar, convert it to probiotics, thrive in ideal conditions, and die when there is no food for extended periods of time. Like all bacteria, they go dormant in extremely cold temperatures, meaning they can be frozen and then defrosted a million years later and thrive so long as they have a steady food supply. Contrary to some misconceptions, kefir grains are neither plant nor animal (as bacterial makes up all lifeforms including plants and animals), which is why kefir is suitable to vegans and non-vegans, as the only true determinant for what makes milk kefir vegan or non-vegan is the type of milk you use; dairy or nut. One final note: water kefir grains are not the same as milk kefir grains by virtue of being different strains of bacteria & yeast. So while some may try to 'convert' water kefir grains to produce milk kefir or milk kefir grains to produce water kefir, it simply won't work. It's like trying to make oranges from apples or apples from oranges. Both are fruits but they are very dissimilar in so many other ways. Hopefully this explanation provides you the clarity you are seeking.
Hey Eugenia! If you love milk kefir you definitely want to to get some fresh milk kefir grains. That said, however, if you know someone who makes milk kefir from grains, you can use a cup of their finished fermented milk kefir as a temporary starter. Similarly you can purchase a small jug of finished milk kefir from either your local grocery store or an organic grocery store. For every 1 cup of finished product (aka temporary starter) add 1/2 cup of milk. Store this in an airtight glass container in the fridge for no more than 3 months. Your brew should be reasonably fermented in approximately 5-10 days. Please note that this type of brew (aka 'continuous brew') has a much shorter shelf life than fermenting with actual grains. For this reason I do not recommend using it as a permanent option. Although there are starter kits that are sold in square packets at most organic grocery stores, I wouldn't recommend using them. These packets DO NOT contain milk kefir grains. Instead they contain dehydrated & powdered finished milk kefir which enables you to create a continuous brew (such as I described above) with the exception that most packs allow for a maximum of 6 ferments per pack. Personally I've used both the grains and the packs and it is my personal opinion that the packs are not worth the money or the time. In conclusion all you really need are the grains which you can purchase virtually anywhere online as well as locally from craig's list & kijiji. And for approximately $5 - $10 per tablespoon (which is all you need to get started) it's definitely worth the investment! In time your grains will multiply. When you get too many simply eat them as they are 100% probiotic! Hope this helps!
That isn't real Kefir. Even, if its organic. store bought Kefir is made by some sort of culture, NOT kefir grains. And, store bought kefir is pasteurize, if it were not, the jars would explode. The taste is completely different front home made kefir, with kefir grains.
08:50 interesting!! I knew it had a high protein content but didn't think it would lead to excess body fat. I NEED that fat, I can quite literally eat anything under the sun and still not pick up weight, now some might think that beneficial but I can tell you, it's not. Fat is the number one source of fuel for our bodies, you do not get anything better, not sugars, not carbohydrates, FAT!! It's the primary reason why our bodies store it so, "effectively" in comparison to the other things which really just inhibit the body from consuming the fat itself - when energy is required that is.
I'm not sure I'm understanding your question varun datta. Fermented whey is already fermented, as it's the by-product of fermenting milk kefir and separating it using a nut milk bag. Perhaps you are asking if you can revive old fermented whey, maybe one that's lost it's probiotics? If so, yes! You can revive fermented whey with water kefir. Or maybe you are asking if you can combine fermented whey WITH fermented water kefir for a different combination of probiotics and taste? If so, yes! Otherwise, please can you clarify a little more so I can better address your question? Thanks!
@@TheIntuitiveBodyFoodieNetwork hi You are right that whey is already fermented but my question was what if we put water kefir grains in Whey water? As if you are fermenting it second time. Is it good or bad idea? One more question can you pls tell me what is the sugar content in grms per 100 ml of milk and water kefir? Thanks.
@@varun1.1 Absolutely yes! However, be sure to add a little sugar, otherwise your water kefir grains have nothing to eat. As a matter of fact it's a great idea, as combining the two will increase the different strains of beneficial bacteria! Answering your question re: grams of sugar isn't that simple partly because it all depends on how long the water kefir was fermented, how much sugar you added to begin with, temperatures at which it was fermented, etc. Similarly, in regards to milk, it also depends on what % of milk fat you fermented (ie: skim, 1%, 2%, homo, 10%, 34+ %). Best way for me to answer this question is by intuitively tuning into a very specific finished product you have and communicating with it. If you have a certain product, simply hold it in your hands, hold the image of it in your mind and then send me a message simply saying, "okay" and I'll respond with whatever grams it tells me it contains.
@@TheIntuitiveBodyFoodieNetwork Thank you for responding and liking the idea of re fermenting the fermented Whey water with Water kefir grains. The thing is i had ordered my first set of milk and water kefir. Milk which i am intending to use has 6 grm fat per 100ml and in case of water kefir vendor website says we have to put 1/4 cup of sugar in 4 cups of water. I am on IF diet plan and lost 19 kg in 5 1/2 month i want to add a healthy Probiotic in my diet but little scared in adding 1/4 cup of sugar as it might spike the insulin and then it will halt the fat loss. Thats why i was asking about the sugar content. Now you know every thing. Can you give a approximate idea of sugar content in grms in final water kefir having 600ml of water with 37grm sugar. Thanks
@@varun1.1 Thank you for that. Now that I better understand what exactly you're asking, it still comes down to how long you ferment. Longer ferments = less sugar. Shorter ferments = little to zero sugar. If you ferment 600ml of water with 37g sugar and let it sit 2-3 days, you'll still be consuming approximately 13g of sugar, which is definitely NOT what you want in which case you'll need to aim for longer ferments of 4-6 days with the grains and an additional 10-14 days after removing the grains from your finished batch. Please don't allow this amount of time to discourage you. Once you get a sufficient amount made you'll be in maintenance making mode. It's getting started that requires the greatest patience. Because I go out of ketosis with anything above 10 net grams of carbs, I typically ferment 2 gallons of water with 2 cups of sugar with 4 cups of water kefir grains for 4-6 days before straining out the grains. I then allow the finished ferment to sit an additional 3-10 days before consuming, which is why I constantly have 4-5 gallons on the go at all times. This time doubles, obviously, if you do a second ferment, which I do using coconut water to increase electrolytes, especially my potassium levels. For this reason, from start to finish, I'm waiting approximately 2-3 weeks before consuming any of my water kefir, which is why I ferment in such large quantities. I never want to be without my water kefir, because it's my primary source of water. These long ferments allow me to get down to anywhere from zero to .5g of sugar per 8 oz glass, which is ideal because I consume at least 4-6 8 oz glasses a day.
Truthfully I'm not familiar with milk sold in packets ... sounds highly portable! That said, you can ferment any milk providing you use kefir grains or use store bought kefir milk as a starter.
Not sure where your confusion lies but let's see if I can at least address your comment. It's true. as a child I did not consume any animal, nut or seed milks, as it simply wasn't something my folks could afford. Thus, it wasn't part of our diet. I was first introduced to dairy around the age of 11 or 12. And while I enjoyed it tremendously, it didn't agree with me. Starting around my early 20's I vacillated back & forth between consuming and not consuming and over the past 31 years have consumed it very sparingly. Over the past 10 years I have even gone so far as to completely eliminate it from my diet when I was raw vegan and later fruitarian. I only just introduced fermented kefir products such as kefir yogurt & cheese about 5 years ago. And even though I still love dairy, I only consume it approximately every 1-4 months and most of what I consume is fermented. The reason dairy does not resonate with me is due to GI issues, inflammation and a host of other minor health issues. Fermented dairy, however, resonates far better than regular milk because of the probiotics and because of the chemical changes it goes through during the fermenting process. It's less mucus & inflammation forming. Hopefully this helps you with clarity?
Depending on where in the world you live you can purchase from amazon, culturesforhealth.com, yemoos.com, or if you'd prefer to spend less money and purchase more locally check your local kijiji or craig's list.
Excellent question Susanne! Whey is mostly water, which is very dense. Kefir is mostly fat, which is less dense than water and which is why it sits on top (think of an oil spill in the ocean - the oil stays on the surface). Kefir grains are single celled microbes surrounded by a lot of space/air. Because single cells weight very little and because space/air weighs less than fat and water that is why the grains sit on the top.
Thank you for the video. I learn so much from your videos.
I truly appreciate your feedback and I'm happy to hear the videos are helpful.
Your instruction is very clear , I really appreciate you👍👍👍👍👍👍
thank you.
Hi Judith, I am now starting this journey with you. Thank you. I bought some grains yesterday. Will be making with my fresh goat s milk. - Maggie
You got this!
I'm new to this, just got my kefir grains last week. Just got my first kefir and mixed with organic blueberries. Didn't know about doing a second ferment. I for sure will try and make cheese!!! I subscribed to as I think you be will teach me a lot! 😃 Thank you!
High fat, high protein does NOT cause weight gain, unless you are eating SUGAR which is what most people do.
Great tutorial...great details!!! Thanks
Nice & informative video. Tx.
Thank You. you explained what Kiefer is with in under a minute. I watched a long video on making this milk, from start to finish. And still didn't know if if it was an animal product or a nut or grain product. In fact it was a waste of time. You thoroughly explained what it was. For that I thank you for. plus I didn't know sheep's milk was "close to human milk." Something I've never tasted. I really loved your video. xx
Bless you & thank you Charmaine! I'm glad you now have a better understanding of kefir 😊. Btw, goat's milk is even closer to human milk when it comes to protein & fat percentages. Sheep's milk contains more fat & protein than goat & human.
I dont mean to be so offtopic but does any of you know a way to log back into an instagram account?
I somehow forgot the password. I love any assistance you can give me
@Roger Trace instablaster ;)
@Elliott Amari I really appreciate your reply. I got to the site through google and I'm in the hacking process now.
Looks like it's gonna take quite some time so I will get back to you later with my results.
@Elliott Amari it did the trick and I finally got access to my account again. I am so happy!
Thanks so much, you really help me out !
Your voice, language usage, phrasing. You are definitely related to me, my mother's side. How comforting! Great vid, thanks.
Well isn't it a small world, yes?! Glad you enjoyed the video; even more glad to meet kin! :-)
Nice video, i love the kefir thanks for sharing.
Awesome ... also to add to your list of vegan suggestions of cheese how about roll the ceese into balls rolling them in toasted sesame seeds black or white or even italian seasoning or dried crushed mint leaves and refrigerate on a plate to harden and then place in a glass jar topped with olive oil. Arabic breakfast have ite cheese balls on toasted or fresh baked pitta bread. Yummmm. Thanks so much for the detailed video it is very informative and helpful to me.. Warm regards from Pune, India
Bless you and thank you for the wonderful suggestions; thank you for sharing! Much love & light to you and all of India. Om Shanti. 💜
@@TheIntuitiveBodyFoodieNetwork You are very welcome. Peace be upon you❤ aum shanti.
Thank you for this intelligent and concise video presentation. The sheep cheese looks amazing. Once I bought one at a farmers market, but did not like the taste or how I can use it. Now I am inspired to make it and use herbs or other flavorings in small amounts.
I'm so glad I watched your video for the 6th or 7th time, I just noticed the information that came across the video, about consuming 4 oz a day, otherwise it would result in body fat, like gaining weight, which I have gained 9 pounds and was wondering why, I was drinking 8 oz when I first got up, then another 8 oz before dinner and then another 8 oz at bedtime, it helped me sleep, and drinking it in the daytime was curbing my appitite, no wonder, thank's for the information. my grains are multiplying and I thought I had to make it every time it fermented, so what do you suggest I do to keep my grains safe for at least 2 week's, thank's Nicky also I have made cream cheese, can it be frozen, sorry this is a long comment, but just wondering how to preserve my Kefir.
Great questions Nicky; thanks!
Milk kefir so delicious that consuming copious amounts is a relatively easy thing to do lol! I'm glad you discovered the mysterious behind your weight gain! I think if you reduce each 8 oz portion to 2-4 ounces you'll still be able to consume it 3 times a day and receive the same sleep aid and curbing of appetite benefits.
One of the easiest ways to keep grains safe is simply to put them in a jar of milk and then put the jar of milk with the grains in the fridge. They'll safely live in a jar of milk in the fridge for upwards to 30 days. Yes, kefir cream cheese can be safely frozen for upwards to a year. Actually, most cheeses including feta can be frozen; however, some cheeses change texture upon defrosting. Just be mindful that due to moisture content you may have to strain your kefir cheese through a nut milk bag, cheesecloth, or a colander after it's defrosted.
@@TheIntuitiveBodyFoodieNetwork thank's for the reply, the Kefir is addictive, I love smoothies, so I will just cut back, seem's like my body want's it. I will take your advice and cut back. since it's winter and very cold here in Michigan, I don't get as much execise as normal. but will freeze the cheese, I wanted to make a cheesecake, but can't find a recipe, love making cheese. tks again for the video, Nicky
@@NICKYM26 Oh that's too funny. I just pulled a fermented cheesecake recipe out the other day to make and decided to do a video on it later this week. Talk about timely lol!
Sounds like your body is needing something from the smoothies, possibly vitamins or minerals. That said, especially seeing as how much you enjoy the milk kefir, perhaps instead of using a full 8 oz of milk kefir maybe substitute half of that with water kefir. That way you still get your milk kefir, just not so much as to put excess on your body.
Michigan ... you're reasonably close to me. I live in Toronto, Ontario. And yes, I completely understand what you mean by how when it gets cold you tend to exercise less. That kind of cold makes it less inviting to be outdoors.
I drank it all day for gut pain. 😂 wondered how I could gain weight on chemo
Rather than straining the kefir every time, I simply stick a stick blender into the jar and blend it all until smooth and yoghurty. I find that much more pleasant to consume. Plus, once there's only a few tablespoons left in the jar, I top it up with milk and start the fermentation process again. Are there any drawbacks to doing it this way? As a busy mum, I find the act of continuously straining kefir grains incredibly tedious and time consuming, plus I don't much care for the gritty texture x
No drawbacks other than you don't seem to multiply your grains. Conversely, you consume the added benefits of the probiotic grains themselves. Kudos to you; it looks like you found what works for your palate & lifestyle!
Thanks for this motivating video. Great information and I appreciate the vegan instructions, which is what I was looking for. Happy to learn I can use my home made nut milk. Very helpful for me to start my journey in making home made fermatnted foods. I will look for your other videos and look for you on Facebook. Keep up the great work.
Hi Jean. You're welcome and thanks for the feedback! Glad to hear the information was helpful. Unfortunately I closed my Facebook account and will only be posting through youtube. It was simply far too much work posting to three separate accounts.
Subscribed. Very informative!
Thanks! Glad you found it helpful.
out of all animal milks only goat is an excellent and most compatible to human breast milk which are both high in proteins as opposed to cow which is high in calcium and low in proteins go for the goat
Thank you very much! I;ve got very exited to start making kefir ! Just one BIG question , Can I use raw raw cow milk , like it is without boiling it?
You're welcome Saul. Glad to hear it inspired you! As for raw milk of any kind, yes you absolutely can ferment it and make milk kefir.
The Vegan Vegetarian Foodie Network Thank you 🙏 So should I boil it just a bit to kill bad bacteria ? If I boil it adding the kefir grains it will repopulate the milk right ?
No need to boil raw milk. 'Bad' bacteria aids in the fermenting process and is transformed into 'good' bacteria. I've never boiled my raw milk and I've never gotten sick.
Saul, Kefir prefers Raw ((-_|
Can you make sour cream with milk kefir??? Also would the whey be good to wash lettuce, veggies, fruit with before eating?
Because milk kefir is slightly soured and turns more sour the longer it sits, as it continues to ferment long after the grains have been removed, and providing you make it the consistency as sour cream, yes you absolutely can make your own (fermented) sour cream.
I can't see why you couldn't use whey to wash your veggies & fruits prior to eating.
As an aside, fermented kefir whey is 100% pure lactic acid, meaning it is excellent for improving lactose utilization by persons who are lactose maldigestors.
This seems more like quark than yogurt.
So kefir yogurt is simply when you drain the kefir instead of draining yogurt.
When you drain yogurt in the fridge, it’s “Greek style” yogurt instead of quark, in my experience. So maybe if I drained the kefir in fridge it would be more yogurt like. My kids rly prefer the yogurt texture instead of liquid kefir.
Nice to hear that you are pronouncing kefir correctly
Than you very much.
19:24 what to do with the clear whey.
Drink it as is. Use it as a starter to ferment meat, eggs, fish, and veggies, or use it in place of water when making sourdough bread. Can also be added to sauces and spreads.
I have another ?? for you, I have 4 bottles about a qt each, and I don't need that much, so i'm curious since they have been in the frig. can I bring them out and put them in my nut milk bag and let them make cheese, or do I have to do it in the frig, ? I'm getting loaded down with Kefir milk and whey, glad you said the whey will last a long time. tks again, Nicky
Om gosh, yes! Pour your kefir into a nut milk bag and make cheese with it. Then either refrigerate or freeze it until you need it. Yeah, I have whey from over a year ago, never refrigerated it, and it's still bubbling with probiotics! Very, very sour, but omg YUM!!
@@TheIntuitiveBodyFoodieNetwork thank's, I have so much whey in the frig, I have no room for food, as my husband say's, so I got ice cube trays to freeze them and then put them in a ziplock bag, I wasn't aware that you could not refrigerate them. will have to find something to make out of the whey, I have 3 gallons so far. I'm whey ed down with whey. Nicky
Can you buy kefir in the grocery store and strain the grains from the liquid and make more kefir from those grains instead of buying dried grains?
I've never yet seen a grocery store that carries kefir containing actual kefir grains. So for that reason, no. You can however buy already finished kefir from the store and reserve all or half to use as a starter to make your own kefir which you would do by simply adding milk and leaving it out on the counter a few days until it ferments. You would then keep reserving some of that finished kefir and adding fresh milk. Not sure that this is the most economical way to produce kefir, but at least it's an option.
@@TheIntuitiveBodyFoodieNetwork no WAY
I’ve been told the kefir in the store won’t work as it doesn’t have grains! I use store yogurt every 6 batches or so to reinvigorate my yogurt but if I could use store kefir the same way that would be Awesome!
HA now to find plain kefir tho. I’m in a food Sahara, not just desert…
Do u know if any brand is better to use as starter? I could go to a city I suppose if desperate enough (2-3 hrs round trip).
Judith- I was wondering, does store bought yogurt actually have carbs? It says on the label it has quite a lot of carbs (plain whole fat yogurt), but my understanding is that the microbes eat all or most of the sugar and carbs and that essentially is what makes it 'fermented'.?. So why do they state on the label so much carbs? Are they just listing the carbs in the milk before it was fermented? I just don't understand. I know that commercial yogurt is pasteurized, I don't know if it is made with pasteurized milk first, or if it is pasteurized after it is fermented into yogurt (I think it's the latter), and then they add back in the good bacteria. Either way, it shouldn't have so many carbs once it turns into yogurt (theoretically as I understand it). What are your thoughts on that? Thank you.
True. When using kefir grains the longer dairy ferments the less sugar it contains. You will know this simply by it's taste. The less sugar there is in fermented dairy, the more sour it tastes. If it tastes sweet it's because it's still high in sugar. And yet, it's like you said, most store bought yogurts do not contain the original bacteria used to ferment. Instead it is 'added' into a finished yogurt recipe. Hence, because milk contains naturally occuring sugars and extra sugar is added to make it sweet to taste, it contains higher quantities of sugar.
Two ways to rectify this:
1. For those of you who have milk kefir grains and want to make kefir yogurt fast, simply transfer a container of store-bought yogurt to a glass container and add milk kefir grains. Then either leave it on the counter a few days to ferment or leave it in the fridge for 4-8 weeks to ferment. Once fermented, simply strain it using a nut milk bag to separate the curds from the whey and voila - a truly fermented yogurt with virtually no sugar!
2. For those of you who don't have milk kefir grains, simply add store-bought kefir to store-bought yogurt in a glass jar and leave to ferment according to either way suggested in #1 above.
Hope this answers your questions as you've asked them.
Thank you, Judith, for taking the time to give your thoughts on that. .. Yogurt is such a mystery, 'Commercial' yogurt that is. I can't figure out why the heck they list so many carbs on the labels when 'technically' there should be little to no carbs. after it has been fermented.?? I'm talking about 'organic', whole fat, plain (no sugar added), 'pure' yogurt sold in the grocery stores. Nobody has a clear answer, not even, and especially their 'professional associations'. oh well, I guess it will always be a mystery.
Maybe the real mystery is that yogurt is made with powdered culture starters that do not contain the additional strains of probiotics and beneficial yeast (which are responsible for consuming even more sugars) that kefir grains produce.
👍hmmmmm🤔, I will have to look into that. I know that milk kefir (store bought, without added sugar and flavoring, just pure organic, full fat, plain milk kefir), I know that they have 3 or 4 or more probiotic strains than the store bought yogurts, but if I'm not mistaken they list about the same amount of carbs on the labels.? I'll have to check that next time I'm at the store to make sure. .. I understand, they make commercial yogurt (and probably kefir) several different ways. Sometimes they make it from pasteurized milk, or sometimes they'll make it with unpasteurized raw milk, but then after it's fermented into yogurt or kefir, THEN they pasteurize it, and then add back the probiotic bacteria after it's been pasteurized as yogurt or kefir. But either way, there shouldn't be any carbs. or very few.?? ... So 😉 the mystery continues 😅
Let me know if & when you get the mystery to unravel and reveal the truth behind it. 😂
hi Judith. I need your advice on something. I’m cultivating milk kefir and reuteri yogurt, and somehow, the kefir got contaminated with the reuteri, because its texture is getting similar to the reuteri, which is kind of slimy. any advice on how to solve the problem (if it is indeed even a problem). thanks in advance, and for your wonderful videos
Personally I've never worked with reuteri bacteria; however, intuition tells me that while it might change the consistency & texture it won't be harmful in kefir.
that was my intuition as well, thanks for confirming it.
@@anasana anytime! 💜
In Los Angeles, check Craigs list for live kefir grains for sale, In Santa Monica.strong grains.
one more question popped into my mind.
can i put kefir grain into a liter of raw milk for lets say 3 days (in cooler).
then the end product is milk kefir right ? i just screen the grain out (to be put into another new milk, so that i won't lose the grain) and use the milk kefir as kefir innoculant for other raw milk.
so i got 1 gallon of raw milk, i just mix the above mentioned 1 liter of milk kefir into this 1 gallon raw milk.
The QUESTION is:
will i get this 1 gallon of raw milk to turn into milk kefir as good as milk that is inoculated with kefir grain ? or this method is as good ?
the reason i ask is because if this method works, then it is easier for me to do thick cream or kefir yogurt...etc.. without need to fish out the kefir grain when the milk became thick.
thank you for your reply in advance.
truly
andrew
Hey Andrew, let's see if I can clear the confusion.
To address your first question: If you add kefir grains to one liter of of raw milk you will indeed get one liter of finished milk kefir. On the upside, there's no need to put the raw milk with the grains in the cooler if you're only going to leave them for three days, unless of course that's your preference or unless you live at the equator or some place where it's extremely hot. Simply leave your milk with the grains out on the counter and it will be beautifully fermented in 2 to 3 days. Then, yes, remove the grains and put them into a fresh batch of milk. To achieve the thick creamy kefir you desire, you then need to place your finished kefir in a nut milk bag which you will hang to drain for upwards to 3 days. Make sure you have something underneath to catch the whey and keep the whey - not only is it pure lactic acid, it's probiotic and can be drank as is or used in many other recipes.
Now to address the second question: Yes you can add one liter of raw milk to already finished milk kefir; however, you will still have to use a nut milk bag to drain the whey from the finished product if you want a thick cream/yogurt. And yes, it will be easier because there are no grains to fish out. The only thing you need to be mindful of with this method is that it might take longer to ferment, depending on the type of vessel you use to ferment it in. The more airtight your vessel, the faster it will ferment. The less airtight your vessel is, the more time it will take; for example, instead of the usual 2 to 3 days, it may take 5 to 7 days. Also, you'll still need to use a nut milk bag after it's fermented if you want a thicker cream cheese-like yogurt.
Hope this clears the confusion!
andrew ysk yes I use left over kefir to make more. You only need grains for first batch
Hi . I'm trying to think of an easier way to filter the Kefir Grains. Would using a tea strainer sort of setup which holds the grains in a separate mesh chamber at the top (or bottom) of the glass jar work? This way i could just unscrew the chamber with the grains and transfer to new jar. or would this affect the fermentation? Thanks
Great question Bar D!! Yes; you can use a tea strainer sort of setup. Will it affect fermentation? No.
Even a mesh bag dropped into the jar would work i guess. Thanks a lot for your advice.
Actually, a mesh bag or nut milk bag would be ideal. It would help avoid trace toxins from the plastic & metal strainers from leaching into the finished ferment, aka, your body!
so if I use my sour cream that's been in the frig for tooo long, but still good and I have some philly cheese that need's attention, I just use it with some milk and it won't ruin my grain's ???? that's my main concern, you have sooo many good pointers. thank's again Nicky
Correction Nicky, no regular milk or grains required! Simply add some of your already finished fermented milk kefir or some of your reserved fermented whey from when you make kefir cheese to your sour cream, cream cheese, mascarpone, cottage cheese, etc and leave it to ferment 3-7 days on the counter. Then, using your cheesecloth or nut milk bag, separate the curds from the whey like you do with kefir cheese. Once fully separated, reserve your whey, transfer your sour cream, cream cheese, etc to a separate glass container and refrigerate. Will last upwards to a year in your fridge, sometimes even longer. I've had kefir yogurt in my fridge for 1 1/2 years that not only was still safe & edible, but also still rich in probiotics.
Btw, if you're still not entirely clear on what I'm suggesting, hold off for a few days. That fermented cream cheese cake video I'm making later this week will show you exactly how to ferment sour cream, mascarpone and cream cheese with fermented kefir & whey exactly as I am describing it to you.
@@TheIntuitiveBodyFoodieNetwork thank's so much, I'm clear now on the different milk products to use, and how to do it, thank's for setting me straight, I have made 4 bottles of Kefir milk for smoothies, but I am the only one who likes them, so I'm glad they will last long, I was getting worried. also I did make the cream cheese for the cheesecake, just as soon as I see your recipe, that is a winner here. tks again for all your information Nicky in cold Michigan
@@NICKYM26 I'm glad to hear you're feeling more confident about the kefir and different milk products. Cheesecake is definitely a winner in this house too. Took a few days to get it all made and now it's already all gone lol! So worth it though. ☺️
About the kefir grains. What do you do with them if you stop making kefir milk for 6 months. Can they be stored without making the kafir milk? Or do have to continue keeping them in milk?
Great question Suzanne! Here's a couple ways to preserve kefir grains until you're ready to use them. Both methods will ensure that your grains will last years even if you forget all about them!
1. Freeze your already hydrated grains in a ziplock bag. When you're ready to reuse, simply transfer the frozen grains into a glass jar full of milk and leave on the counter for 2-3 days. Voila, your back in business!
2. Using a dehydrator machine, dehydrate grains, transfer to a ziplock bag and freeze. To reuse, you'll need to make a few batches of milk kefir before the grains are fully hydrated. As you can see, this method is much more labor intensive.
3. Fill a glass jar 2/3 with some type of animal milk, half & half, or whipping cream; add kefir grains and 1/8 to 1/4 cup sugar. Secure with a lid and refrigerate until you're ready to use again. The added sugar will ensure your grains have sufficient food to endure a six to nine month hibernation.
I really enjoyed this interesting and informative video. I believe I heard you say that this kefir cheese can be stored up to nine months in the fridge. I don't believe I've been able to corroborate that from any other sources. Will it really last that long?
Yes, absolutely! I've safely kept milk kefir & kefir cheese in my fridge for over a year lol! Key is to cover the kefir cheese in a thin layer of brine to prevent mold from forming.
Do you need to boil and cool raw milk before adding it to the kefir grains?
No. Don't boil your raw milk if you have access to it. Simply add the grains & ferment it.
How did you get the kefir grains to start with ?
I bought mine. Because I don't know where in the world you live, if YOU wanted to buy milk kefir grains, you can google search "Milk Kefir Grains For Sale Near Me". You'll find lots of resources.
I can't seem to find anyone who know's if you can freeze your kefir cream cheese. maybe you can tell me????. I am getting an abundance of kefir grain's and need to freeze some of the cream cheese if possible. please let me know tks Nicky
Hey Nicky. Glad you asked. You can freeze both the cheese AND the excess kefir grains. Simply put your fully hydrated grains or cheese in a ziplock bag and toss it in the freezer until you need it. I do it all the time. It's that simple!
@@TheIntuitiveBodyFoodieNetwork thank's for the reply, I will have to freeze some, my grain's and cream cheese is piling up, I love the kefir smoothie's, and use the cream cheese for dip's and use a lot for herb's. no one uses it but me, so I can just freeze what I need. tks again Nicky
@@NICKYM26 I guess I better get going on creating more recipe videos to show you how to use all that wonderful food that even others will eat lol!
Very informative video, I'm going to subscribe. Love from India ❤️
Bless you & thank you. Much love to you too. ❤
I have tried kefir with a heat pad (made for seeding etc.) 1 Tbsp grains in a quart of milk and have gotten very curdy results with whey at the bottom. The temp on the pad was 75-78 degrees. I decided to do it again and did not use the heat pad and left it in the cabinet above our fridge and after 2 days there's not much happening. I don't see much separation happening. Maybe there's not enough heat in the house/kitchen/cabinet (?). Not sure what to do. Any suggestions are welcome!
A few things I'd like to mention: 1. A heating pad is best if you put the jar in a box and wrap the pad around the outside of the box. 2. Curdy results on top with whey at the bottom is very typical. Whey is dense & heavy, which is why it sits on the bottom compared to the curds in the center and the grains that sit on the top. 3. I've found raw milk & pasteurized milk can sometimes takes upwards to 3 to 4 days to ferment even in warmer temperatures. 4. Try wrapping a thick terry cloth towel around the jar.
@@TheIntuitiveBodyFoodieNetwork Wow, great observations. I will try that. Thank you so much!
I have found that letting it ferment in the refrigerator does not taste as good as fermenting on the counter. But I also can't drink it fast enough, so I have to put the grains in the refrigerator once in a while. Also, are you over fermenting it, so it is easier to separate the curds and whey? I don't like it when it separates. I like it thick and creamy.
Hii,
i watched your video again, because i forgets.. because i am making kefir myself..
you did mention you gonna show us how you use whey from kefir to make sour dough... natural sour dough..
i can't find the video of your list.
can you pls show me ?
thanks.
andrew
keep up the good healthy work :=)
OM gosh Andrew, thank you for reminding me!! Sourdough bread is now officially on my list of videos to create (along with kombucha & raw apple cider vinegar) though I probably won't be able to fit it in until later next week, as the next few days I will be busy with personal matters.
As I type this response to you I am currently editing several videos that I created last week which I will post once finished.
Thanks for the encouragement! I'm having so much fun!
All the best on your kefir adventure!!
Hi, I find it difficult getting all the kefir off the nutbag once it's finished finished straining, way, do you have any specific way you deal with that to not lose so much kefir stuck to the bag?
That's part of the reason I don't use a bag. I know in many ways it's very practical; keeps most of the grains inside; no straining to do. However, it's for that very reason that I continue to strain my grains through a fine sieve. That said, I suppose you could place the bag overtop a large empty vessel and shake or tap it hard to release all the grains stuck to the bag.
@@TheIntuitiveBodyFoodieNetwork I'm talking about when you strain the kefir to make cheese and whey, you show using it in your video
How long does it take for the grains to grow/multiply
eproduce? ??
Like all other life forms, there are many variables that determine reproduction of milk kefir grains. That said, I have discovered some interesting things worthy of noting when it comes to water & kefir grains.
Like all other life forms of the natural world, kefir grains need a time of dormancy and a time of growth. I find mine multiple more in naturally warmer months (late spring & summer months) and begin to slow in the autumn. Too much consistent warm weather seems to signal the consciousness of "drought" to the grains, which causes them to go into conservation mode. They eat but they don't reproduce very much. Conversely, too much cold weather can stunt growth & reproduction, which is great if that is your objective. For example, when I don't wish for my milk kefir grains to reproduce quickly I keep them in the fridge at all times.
Reproduction also has a lot to do with how often and how much food they are fed. Too much sugar & minerals can slow reproduction, as the grains are too busy digesting and don't have the extra energy to reproduce. When I wish for my grains to reproduce, I bring them out and feed them in small doses and regularly. I accomplish this by only making 1-2 cups of milk kefir at a time and I change the milk every second to third day. This method sends a signal to the grains that reproduction is needed so they get busy reproducing.
Hope this helps!
Thanks. Your very helpful. Awesome video 👍💚💚
thank you very much for that knowledge
Is raw mil enough or warm milk that should be cooled or taken warmer
To make milk kefir, ideally, regardless if milk is raw or pasteurized, you want it between 70-72 degrees Fahrenheit.
If you use cottage cheese how will you know the difference between the grains and the cottage cheese. Also did you say you could use almond milk? I have vanilla almond milk, will it be okay? Please let me know thanks Nicky
Hey Nicky! Great questions!
Yes, you can use any nut or grain milk including almond milk, coconut milk, hemp milk, flax milk, rice milk, etc. Vanilla almond would work wonderfully!
I typically don't use the grains anymore to ferment cottage cheese for the exact reason you mentioned. Too hard to know what is kefir grains and what is milk curds. Instead, I now use 1 T fermented kefir and add that to my cottage cheese, which I then leave on the counter to ferment. How long you leave it on the counter depends on how sour you want it to be. Personally, I love sour foods so oftentimes leave my dairy for 4-6 days before changing the grains. Too, I often don't consume them for months afterwards when they're uber sour; but I'm a little strange that way lol!
Hi I just wander may I froze kefir or kefir grains thanks
Yes you can. In fact, I highly recommend it especially if you have excess grains or if you have to travel for long periods at a time. If you search my channel for videos, you'll find a video showing various ways to do just that.
Just started my first batch! Is it okay to drink the milk from the first five or six batches? It seems a darn shame to throw it out!
You most certainly can if you like the taste.
Just wondering why it look's like you are smashing the grains, since they are on the top, why didn't you just dip them out and put thru a cheesecloth. just wondering
That's an alternative option and prevents grains from coming into contact with plastic. However, I find the grains get stuck in the fine holes and I spend more time than necessary trying to fish them out. That said, however, if it works for you, great! Thanks for the suggestion. It might prove useful to other viewers!
@@TheIntuitiveBodyFoodieNetwork I'm a newby, just making my first batch I got from amazon, not satisfied with their product. I'm on the 5th day and I got thick milk but very small grains, to me they look like mush. so I'm not sure if the milk is good to drink. I ordered fresh grain's from another lady and they look like your's nice and plump, so I'm in a situation as to know if I should drink the milk or not. My first time of tasting it and it tastes a little tart and a little sweet. so I put it in the frig. Do you think it is safe to drink the milk after 5 day's since the grains were dried and not fresh.? thank's Nicky
If i put spiruline collagène and protéine powder cinnamon in finish milk kefir for a night is it ok will it multiplie the benefit of each ingrédients or will it make everything to acid ???
So essentially you're making a fermented smoothie. Yep, it'll be good.
@@TheIntuitiveBodyFoodieNetwork Is it to acid should i keep the spiruline out since it alkaline and Now it make it acid ??
Deny Losyer
dim. 19 févr. 22 h 42 (il y a 3 jours)
Can i Have your e mail to send you Money Thank YOU 🦋👌🦋
Thank you. Take care.
Hi. where do you buy our active milk kefir in Toronto?
To be sure I'm understanding your question correctly, are you asking where I buy my already hydrated and ready-to-use milk kefir grains in Toronto? If so, where do you live? You can always come and get a couple Tablespoons from me. I'm in North York.
Just wondering, my kefir grain's are multipling so fast, and I can't use all the Kefir, and have made cheese, so I guess I will freeze it. but my question is since I have a lot of grains, and I only need a quart every two day's, should I put some of my grain's to sleep, and how can I make a smaller batch? like one pint a day, I forgot the ratio, I don't like it sour, so I have added banana's vanilla and maple syrup and made a smoothie, so when I got the grain's I misplaced the directions . can you provide me how to make one pint a day. and for it not to be so sour. tks Nicky
Freeze all but 1 tsp of your grains exactly as they are in a ziplock bag or glass mason jar; no need to dehydrate first. Add your 1 tsp of grains to a pint of milk and either a) keep on the counter 2 days before removing the grains and adding new milk OR b) to slow production even more, place the jar of milk & grains in the fridge for upwards to a month before removing the grains and feeding new milk. Hopefully this helps.
QUESTION PLEASE: i made kefir today but I forgot to scald my pasteurized goat milk before making mine! Is it still okay to drink?! 😳
Actually, there's no need to scald unpasteurized or pasteurized milk when making kefir. In fact, you can make it from milk straight from the goat or cow without doing anything to it as preparation. So, yes, it's very safe to consume. Just let it sit with the grains for at least 1-3 days on the counter before consuming so it can ferment adequately.
@@TheIntuitiveBodyFoodieNetwork Got it, thanks! 🌷
hello, do you know why does kefir bloated me every time ? i drink like 250 ml after 2 fermentation usually.. for a mounth now
The type of milk ur using
First, get raw milk if at all possible
2nd, use A2 milk from certain cows or all goat or sheep.
Can we use Fairlife milk to make kefir? Thank you.
Everything I've read tells me no; however, intuition tells me yes. In fact, intuition tells me that by fermenting Fairlife milk, water soluble vitamins (ie: B12, B6, & C) that are destroyed in high heat pasteurization will be recreated as they are in any normal fermentation process. My advice, if you have lots of extra milk kefir grains, add 1 T of milk kefir grains to an 8 oz glass of Fairlife milk and experiment. That way if the milk harms your grains, you'll have only sacrifice 1 T instead of the entire supply. PS. let me know how it turns out. I'd love to know!
Hi
I don't hv greens to make kefir
How to make kefir
Without greens
If you have access to homemade or store-bought milk kefir, you can simply use that as a starter. Add fresh milk to the already made kefir, leave it on the counter for 2-7 days to ferment, remove all but 1 cup which you'll use to ferment your next batch of milk. Eventually, if you do this enough times, the microscopic grains in the milk kefir will grow and you'll end up with kefir grains.
Please share how you make the sourdough starter Judith! Thanks xx
Hmmm. Pretty sure I've already made that video. Perhaps I've simply forgotten to upload it? Yikes!! Will get on that ASAP!! Thanks for the reminder!!
The Vegan Vegetarian Foodie Network Yay!! Thank you will look forward to it!! xx
Can you put a link where sheep’s milk is closer to human milk I’d like to see some information on that.
A couple links to get you started:
www.researchgate.net/publication/281895436_Comparative_Determination_of_Biochemical_Constituents_between_Animals_Goat_Sheep_Cow_and_Camel_Milk_with_Human_Milk
pdfs.semanticscholar.org/8f2a/3ec1d4135ad9fb747b4d9fbd55dbb400a895.pdf
Yum! I've finally switched from water kefir to milk kefir after learning of the benefits of dairy for migraine sufferers from Dr. Angela Stanton. I clearly am not doing it correctly though as I mix it all together and eat it like a cottage cheese/yogurt. YUM though! I bought some organic kefir made from whole milk but next time I'll try making it myself with goat or sheep milk since I can't find A2 cow's milk locally. :)
Interesting; I didn't know dairy helped with migraines. Good to know!
@@TheIntuitiveBodyFoodieNetwork it's part of an entire protocol and includes extra salt too. Very different but it's worked to cure migraines for over 4000 people. So yay!
@@FaithPresley That's amazing. I know you've suffered from migraines for many years. Happy to hear it's working for you!
Is it good for low hemoglobin?
Great question but ... what's at the root of your hemoglobin issue? Is it iron or something else. If it's iron, calcium blocks the body's ability to absorb iron unless you also consume other anti-iron-inhibitors such as vitamin C, D, potassium, sodium, magnesium, etc. If it's something else, so long as your calcium intake is no greater than double your magnesium intake, it shouldn't adversely affect you. And if it is something else related to marrow issues of red blood cells, etc., a diet rich in red animal meats 'technically "should"' help to stabilize low hemoglobin issues. That's not to confuse this and think it's a "cure" however because it's not. It simply becomes a part of your dietary lifestyle, something you live with and achieve homeostasis through foods & beverages you consume. Hope this wasn't too confusing. If it is, let me know and I'll do my best to provide deeper insight. 🥰
Thank you I learned from your response to questions in the reply
Do you sell the grains
No I don't. Have you tried Yemoos? Just type in yemoos in google search. They sell water & milk kefir grains.
So much Good information. Thank you.
Glad you enjoyed it Olivia! Within the next week I'll be uploading another step-by-step how-to make milk kefir video using the latest Kefirko product and will show you how to hydrate dehydrated grains. In a subsequent video I'll even show how to make homemade fermented kefir yogurt, cheese & butter with Kefirko products if that interests you.
@@TheIntuitiveBodyFoodieNetwork yes!! I'll be waiting, looking forward for it!😊
Nice video 😃 l like the way you stop to get your cheese tasting 🤪🤪🇬🇧👍
OMG, I know, right lol! My fingers find a way into everything I create, as does my mouth when it comes to cheese lol!
Hello does it use all the sugar in the milk, lets you make a batch with 4 cups of milk i don't know if this makes any sense what i just asked. lol
Yes. Providing you keep the milk kefir grains in the milk for 2 days before removing them and then refrigerate the milk without grains for another 7-30 days, the sugar will continue to be consumed. Thus the longer you leave it to ferment in the fridge after you've removed the grains, the more sour it will become until eventually all the sugar is consumed. The process of eliminating ALL the sugar can take anywhere from 30-60 days depending on the temperature inside your fridge.
Thx
Thank you.
Would love it if someone would share some grains with me, I am culturing kefir with some store bought milk kefir, but I would like to access some grains, please share resources on how to get my hands on some.
Lots of places including amazon, kijiji, & facebook marketplace.
Lots of good info. Ty
Any time!
I wanted to ask: I have botched kefir (going to try again). I heated it and it turned into curds and whey. Is there anything I can do with it? I heard someplace that you can use the whey to make fermented vegetables. 🤔
If it were me, I would simply make a new batch of kefir and take the whey that you strained from your new batch of kefir and add it to your cooked curds & whey and leave it for about 1-2 months in a glass container in the fridge after which I think you will find it has fermented your curds & whey enriching them with probiotics once again. After that you can simply strain the yogurt/cheese from the whey as I've shown in this video. I often do this procedure with store bought yogurts, sour cream, cream cheese and other cheeses (preferably though not always organic) that I wish to add probiotics to including mozzarella, cheddar, swiss, monterary jack, havarti, goat, sheep, as well as many of the harder cow cheeses I buy. I often cut the cheese into cubes and place it into fermented whey (much like they do with feta cheese) and leave it in a glass container in the fridge for about 1-2 months before consuming. And yes, save that whey to make fermented meat, eggs, fish & veggies. You can also drink the fermented whey every day as it is 100% lactic acid, which is incredibly beneficial for the body (2-4 ounces is sufficient though you can drink as much as you want each day). And, no, you don't need to refrigerate your whey regardless of temperatures. I leave mine in an amber or a clear glass container in a dark room with temperatures that often go upwards to 40 degrees celcius or 100 degrees fahrenheit and drops as low as 10 degrees celcius or 50 degrees fahrenheit. It's very sour but still quite bubbly with probiotics. Btw, since creating this video, I've discovered my fermented yogurt & cheeses from 3 years ago, though quite sour, are still bubbling with probiotics so clearly the 9 month rule does not seem to apply to dairy as it does to most fermented veggies.
Is the sheep milk pasteurized? Will this work with anything pasteurized?
Milk kefir grains work with raw milk, pasteurized milk, nut milks ... just don't use ultra-pasteurized milk.
🌹
Thank you , for the prompt reply.
u can start kifur with a quart of raw milk but it must be raw and add small amount of bio plain yogurt within 3 days the grains will begin to grow always in glass and then gather the grains with a strainer slowly it all will take its growth at room temp separate and save the grains for the next batch wow 20 dollars outrageous
This definitely sounds like an experiment worth trying. Thanks for sharing!
Kefir grains grow out of yogurt?? I’m confused!!
Or is it something in the raw milk? But then any yogurt you made with raw milk would be kefir…
I received my Nutriseed Milk Kefir Kit last night. A 1litre jar, a strainer and a spoon, plus the tiny little baggie of Kefir grains - all 2.5gms of them! And for this I paid 250 South African Rands! Still, the doctor's consultation fee is R400! I'm the only person I _know_ in my small agricultural town who isn't on chronic medication - and I turned 65 on16 November. I intend to live another 65!
Is kefir good for every one, or bloodtype
Hey Elsbeth - what a great question; thanks for asking!!
If you read about blood types you'll discover there are many foods each type should avoid and as a 'general guideline' the research proves true. However, because each body is unique, the information may or may not apply to all bodies. Learning how to communicate with your particular body is key to knowing exactly what and how to feed it for optimal health.
For example, the guidelines for a ketosis diet is 20-100 net grams of carbs. And yet for my particular body it is 10 net grams or less. When I consume more than 10 net grams of carbs my body begins to store fat. My husband, on the other hand, requires 30 net grams. So you see, it's different for each physical body.
Relating this back to blood types, according to research type A+ blood (which I am) have low stomach acid from birth (true), experience major mucus when consuming dairy other than sheep or goat (also true), lack sufficient enzymes to digest vast quantities of animal fats & proteins (also true), and react negatively to lectins in certain foods such as potatoes (also true). And yet I find my particular body can easily and effortlessly digest & assimilate all these foods providing I feed it 90+ fermented foods. Furthermore, I find that by pre-fermenting certain foods such as rice, bread, potatoes, whole grains, meats, eggs, and cow's milk my body can more easily digest and assimilate the information without adverse reaction or harm to its health. That said, however, just because this is true for my body, does not make that true for all bodies. That is why it is so essential to communicate with the body. The body knows exactly what it needs for optimal health and how to get it. To learn more about how to communicate with your body to find out exactly what your body needs to best assimilate & digest foods, watch my "How To Communicate With Your Body: Part 1" on this channel.
Oh yes! You got me so inspired!!
Can we take pasturization milk to make milk kefir
It is my experience that ultra pasteurized milk does not ferment. However, regular pasteurized milk does.
Your strainer's holes so big it's loses you half of your grains get a smaller holes one
Hello I purchased kefir grains from yogourmet brand. I used whole milk organic two different brands one in the glass the other Organic Valley with cream on top
I left out for in cupboard for 24 hours. It was thick and smelled like buttermilk but I drained it and their were no grains. Any suggestion?
Unfortunately Yogourmet culture is NOT kefir grains. Instead it is a powdered culture. Most likely it provided you with a kefir finished product but will not produce grains. That said, not all is lost. You can always use your finished kefir as a starter to make more kefir. To so this, remove whatever portion you wish to consume immediately, then with whatever is remaining add equal amounts of fresh milk to the finished kefir (a one-to-one ratio) and leave on the counter to ferment. If however, you would prefer to use live grains, best to purchase them locally from kijiji or online from yemoos.com or cultures.com. If you live in the Toronto Ontario area, you could always swing by and I'll give you a couple tablespoons for free.
Thank you for your quick response! I absolutely love Toronto but I live in the states. I would have loved to have been blessed with your kefir grains 😍 I will go on the sites you recommended and purchase them. Thank you again for all of your information it’s supporting my recovery to health.
@@alishameadows8560 Bless you and thank you Alisha. So very happy to be of service. I wish you all the best on your recovery to health.
What's the best temperature to make kefir?
Ideal temperature? 72-90F degrees. It gets as hot as 110F degrees inside my home (I don't like air conditioning). At that temperature the kefir ferments more quickly. That said, I believe it's harder on the grains when they're constantly in really high heat; they slowly begin to stop reproducing, become smaller & then die.
Hi, where do you by sheep milk from my dear?
In Toronto, Ontario Canada, most organic grocery stores sell sheep's milk, as do Coppas & Highland Farms. I guess it all depends on where you live as to where you'll find it.
@@TheIntuitiveBodyFoodieNetwork Hi there, I live in Calif. but have family outside of Pembroke Ontario. A small town called Combermere. Have you heard of it?
Hello! Can someone chime in and tell me what I need to adjust to get clear whey? My whey is milky not clear. Here's my process-
I make my kefir and let it sit on the counter for 24 hrs., strain our the grains, put the kefir back into the jar, seal with a plastic lid, let it sit another 12 hrs. on the counter and strain the cheese from the whey. Should I let the kefir sit for 24hrs. instead?TIA
Maybe it's not you. Are you using a nylon nut milk bag? I find I get the best results with SproutMaster nut milk bags, as many of the other nut milk bags are far too porous.
I’ve tried a couple of materials with no luck as I don’t have a nut bag. I used my plastic colander lined with a coffee filter then lined it with a fine, fine piece of nylon material similar to nut bag folded several times. I thought for sure that combination would do the trick. I’ll have to purchase a nut bag. Thank you.😊
@@laneajorgensen5608 Yep. I think you'll find a nut milk bag will make a world of difference.
hii, you said you put your milk kifer in fridge up to 6 months ? oh boy, isn't that very sour ?
Hey Andrew! Yes, it is VERY sour, but then again I love sour & bitter foods. Obviously if you don't like uber sour foods probably best not to ferment it that long.
Could I use coconut milk and add molasses to it to keep the grains alive?
You can definitely make coconut milk using milk kefir grains. Coconut milk kefir can be made using coconut milk from a can, a box, powder, or from scratch soaking grated coconut meat in water & leaving to hang 12 hours. By the way, no need to add molasses. Probably wouldn't taste very well.
It's been said that if you make milk kefir exclusively using any form of nut or seed (almond, coconut, hemp, cashew, etc) it's best to make a batch of regular milk kefir once every few months to keep your grains healthy. I can attest from personal experience that although the grains don't die and still produce nut milk kefir, they also shrivel and stop reproducing if used too long exclusively in nut or seed milks.
Hope this helps!
Where did the 1st person get the grains
Grains are a symbiotic culture of bacteria & yeast. That said, I think it's safe to assume the first person discovered the grains somewhere in Nature. Beyond that, and while there are several creation stories, everything is speculation.
The legend has it the prophet Muhammad gave it to the orthodox people of Europe and taught them how to culture it. Instead of passing the gift of kefir to other people around them, the orthodox kept this secret for themselves for hundreds of years.
@@Kawesome7 anything is possible!
Ahmad Qasim legends... 🤗 n Russians same as many other cultures believe it came from Tibet. The secret was kept by monks for centuries till one guy from Poland manager to get some grains with him home 👻
Hi, Judith, great job, I like your channel at youtube, specially on fermented foods.
I´m trying Natto, is great for health but it´s texture is just nasty. Could you do an episode on Natto, Food recipes, how to make it more palatable, and so on?
Thanks
Let me look into it & I'll see what I can come up with.
Confusion here... To stimulate the kefier grains into reproducing, you ... pour a little out into a glass and ferment it for a couple of days and then drink it or whatever you are going to do with it. Then pour another glass of it and use that in a couple of days. And this is supposed to stimulate the grains still in the jar into reproducing? So how can they be stimulated by just taking the liquid out? You didn't do anything with the exhausted grains except pour a couple of glasses out. I really need to understand what you are teaching about this. You have really great videos and I will be learning from them for a long time to come. Thanks!!
If you watch any National Geographic videos you will know that animals will only reproduce when food is plentiful. They do not reproduce in times of drought, floods or severely adverse weather. Similarly, kefir grains need food in order to reproduce, otherwise all their energy goes into survival. All milk contains sugar, which is food for the grains. Continuously giving them a steady supply of milk/sugar signals a time of plenty which stimulates the grains into multiplying/reproducing.
@@TheIntuitiveBodyFoodieNetwork Hi! I understand that. What i don't understand is why pouring off one or two cups of the milk will stimulate the kefir in the jar. How is that feeding it?
Oh, by the way, I just learned today that a dimmer switch will turn down the temperature of a yogurt maker. If you live in a place that can't let the temp stay up in the 65 to 75 degs needed, that might make a yougurt maker low enough for keifr.... you think?
@@craftychrystal7913 Removing the fermented milk DOES NOT feed the grains. It's the steady supply of fresh milk every 2-4 days that feeds the grains & helps them reproduce. Yet in order to give your grains a steady supply of fresh milk, you first need to remove the already fermented milk. Hopefully this helps clears up the confusion.
@@craftychrystal7913 If you can keep it at a steady temperature of 70 degrees F, quite possibly yes! My only suggestion is to experiment with a small portion of your grains for 3-4 batches to ensure nothing harmful happens to them. If your experiment fails, best to kill only a portion of them as opposed to all of them.
now from that milk that i bought in the store how can i make kefir
Hi Hambar! Store bought milk kefir is already "finished" kefir, meaning someone has already fermented it for you. All you need do is enjoy it!
To make a steady supply of milk kefir at home, you will need to buy actual milk kefir grains, which you will then place in regular milk. You can purchase milk kefir grains online, even locally from kijiji and craig's list.
HOWEVER, if you want to make a 'temporary' continuous brew using the already finished milk kefir you just bought, simply mix all or a portion of the store bought kefir with regular milk in a large glass airtight vessel, leave on the counter 2-3 days, then transfer to your fridge. Your finished product should last up to six months in the fridge.
Hope this helps!
.... best ferment / milk /kefir cheese video so far ... picked up on " molkosan " & a new definition of "hooch " ... still not the "Easiest" method ( common claim .).. if fermenting is to be more commonplace in an "anal retentive" society .. has to be simpler & "cleaner" ( less mess) .. high end stoves that allow 100 degree (or less) F ( drying setting ) ... are perfect & quick ... ideal temp is --- 98.6 ... what a coincidence ( in a colored glass jar / loose lid / on a spillover tray / --- use half & add to 2nd half .. cleanup = optional )= (@ 8 hour to kefir -- 16 hour to cheese ) controlled ferment ( use plastic storage lids ) .. the longer ( multigenerational ) the ferments - the stronger they become .. don't expect to see "grains" .. or look for them .. fast growth = no grains & smoother product ... experiment by adding "bottled" bac / yeasts .. have your own " unknown " customized strain --- Kefir eat yogurt & yeast ... "feed the beast " ......... also note ... a "fever" over 105 degrees = start of death to ferment ( weaker bugs die first ) .. survivors of a short fever.. will be stronger .. just like you ---
I like your train of thought. Not sure others will get what you're saying but I do lol! Thanks for sharing. Very insightful.
... if you have info on filmyolk .. i.e. .. particular benefits .. Am interested .. definitely acquired taste --- unless you're accustomed to sweaty feet ( smell/ taste) .. I think it is yeasts ... suspect it is the "legendary" milk bath of the fair skinned Norse/ Sweds .. ..,also should mention ( as per above ) VERY important .. LOOSE lid on accelerated ferment ... tight or not loose enough = contain explosion ( or not so contained ) in oven 1st hand -= bedy bedy bad ... ( thought Joe Biden was on my porch with his shotgun ... )@@TheIntuitiveBodyFoodieNetwork
@@jlondon158 Bahahaha! Let's hope it wasn't Joe lol! Yes, agreed, loose lids are a must; I've had a few explosions myself.
Wasn't aware of Filmjölk until you brought it to my attention. Thank you for that. Sounds like it's very similar to buttermilk & milk kefir. Will research it more in depth.
AGAIN:This is the 7th video I try to watch looking info about HOW TO MAKE KEFIR.. no one tells you on all those videos how to make Kefir, what is it? Where do you get it from? Is it grains or milk?...
Kefir is a name given to fermented milk that uses very specific strains of bacteria & yeast clusters (called milk kefir grains) to ferment the milk. To make kefir you simply add kefir grains to milk. When you add kefir grains to dairy milks or nut milks, the grains ferment the milk by consuming the sugars and converting them to probiotics.
To figure out the origin of kefir grains is a little like trying to figure out the origin of the universe. Although there is much speculation as to where the first kefir grains originated, no one really knows for sure. All we know is that kefir grains are intelligent life forces that have not yet been synthetically made and instead, like all other life forms reproduce themselves through cell division. They feed off sugar, convert it to probiotics, thrive in ideal conditions, and die when there is no food for extended periods of time. Like all bacteria, they go dormant in extremely cold temperatures, meaning they can be frozen and then defrosted a million years later and thrive so long as they have a steady food supply.
Contrary to some misconceptions, kefir grains are neither plant nor animal (as bacterial makes up all lifeforms including plants and animals), which is why kefir is suitable to vegans and non-vegans, as the only true determinant for what makes milk kefir vegan or non-vegan is the type of milk you use; dairy or nut.
One final note: water kefir grains are not the same as milk kefir grains by virtue of being different strains of bacteria & yeast. So while some may try to 'convert' water kefir grains to produce milk kefir or milk kefir grains to produce water kefir, it simply won't work. It's like trying to make oranges from apples or apples from oranges. Both are fruits but they are very dissimilar in so many other ways.
Hopefully this explanation provides you the clarity you are seeking.
Crockpot yogurt
I may have missed it but how does one start if I have nothing, i.e., no grains? Do I need a starter kit and what label do you recommend?
Hey Eugenia!
If you love milk kefir you definitely want to to get some fresh milk kefir grains.
That said, however, if you know someone who makes milk kefir from grains, you can use a cup of their finished fermented milk kefir as a temporary starter. Similarly you can purchase a small jug of finished milk kefir from either your local grocery store or an organic grocery store. For every 1 cup of finished product (aka temporary starter) add 1/2 cup of milk. Store this in an airtight glass container in the fridge for no more than 3 months. Your brew should be reasonably fermented in approximately 5-10 days. Please note that this type of brew (aka 'continuous brew') has a much shorter shelf life than fermenting with actual grains. For this reason I do not recommend using it as a permanent option.
Although there are starter kits that are sold in square packets at most organic grocery stores, I wouldn't recommend using them. These packets DO NOT contain milk kefir grains. Instead they contain dehydrated & powdered finished milk kefir which enables you to create a continuous brew (such as I described above) with the exception that most packs allow for a maximum of 6 ferments per pack.
Personally I've used both the grains and the packs and it is my personal opinion that the packs are not worth the money or the time.
In conclusion all you really need are the grains which you can purchase virtually anywhere online as well as locally from craig's list & kijiji. And for approximately $5 - $10 per tablespoon (which is all you need to get started) it's definitely worth the investment! In time your grains will multiply. When you get too many simply eat them as they are 100% probiotic!
Hope this helps!
get a pint of kefir at store--thats how I started. kefir makes kefir.
Yep, that's a great way to get started!
The Vegan Vegetarian Foodie Network thanks this helped a lot I'm a beginner at this I really want to start making this
That isn't real Kefir. Even, if its organic. store bought Kefir is made by some sort of culture, NOT kefir grains. And, store bought kefir is pasteurize, if it were not, the jars would explode. The taste is completely different front home made kefir, with kefir grains.
I love raw goat milk.
You pronounced Kefir correctly...
Don't use Ultra Pasturized cream. I had trouble finding any cream that WASNT ultra pasturized. I have heard it won't work.
08:50 interesting!! I knew it had a high protein content but didn't think it would lead to excess body fat. I NEED that fat, I can quite literally eat anything under the sun and still not pick up weight, now some might think that beneficial but I can tell you, it's not. Fat is the number one source of fuel for our bodies, you do not get anything better, not sugars, not carbohydrates, FAT!! It's the primary reason why our bodies store it so, "effectively" in comparison to the other things which really just inhibit the body from consuming the fat itself - when energy is required that is.
Excellent point Stefan to which I add fat is essential for and contains hormones (vitamins A, E, D & K) which are vital to overall health & wellbeing.
You're awesome.
Bless you & thank you. 🙏🏼
Can fermented whey be fermented by adding water kefir?
I'm not sure I'm understanding your question varun datta. Fermented whey is already fermented, as it's the by-product of fermenting milk kefir and separating it using a nut milk bag. Perhaps you are asking if you can revive old fermented whey, maybe one that's lost it's probiotics? If so, yes! You can revive fermented whey with water kefir. Or maybe you are asking if you can combine fermented whey WITH fermented water kefir for a different combination of probiotics and taste? If so, yes! Otherwise, please can you clarify a little more so I can better address your question? Thanks!
@@TheIntuitiveBodyFoodieNetwork hi
You are right that whey is already fermented but my question was what if we put water kefir grains in Whey water? As if you are fermenting it second time. Is it good or bad idea? One more question can you pls tell me what is the sugar content in grms per 100 ml of milk and water kefir?
Thanks.
@@varun1.1 Absolutely yes! However, be sure to add a little sugar, otherwise your water kefir grains have nothing to eat. As a matter of fact it's a great idea, as combining the two will increase the different strains of beneficial bacteria! Answering your question re: grams of sugar isn't that simple partly because it all depends on how long the water kefir was fermented, how much sugar you added to begin with, temperatures at which it was fermented, etc. Similarly, in regards to milk, it also depends on what % of milk fat you fermented (ie: skim, 1%, 2%, homo, 10%, 34+ %). Best way for me to answer this question is by intuitively tuning into a very specific finished product you have and communicating with it. If you have a certain product, simply hold it in your hands, hold the image of it in your mind and then send me a message simply saying, "okay" and I'll respond with whatever grams it tells me it contains.
@@TheIntuitiveBodyFoodieNetwork Thank you for responding and liking the idea of re fermenting the fermented Whey water with Water kefir grains. The thing is i had ordered my first set of milk and water kefir. Milk which i am intending to use has 6 grm fat per 100ml and in case of water kefir vendor website says we have to put 1/4 cup of sugar in 4 cups of water. I am on IF diet plan and lost 19 kg in 5 1/2 month i want to add a healthy Probiotic in my diet but little scared in adding 1/4 cup of sugar as it might spike the insulin and then it will halt the fat loss. Thats why i was asking about the sugar content. Now you know every thing. Can you give a approximate idea of sugar content in grms in final water kefir having 600ml of water with 37grm sugar.
Thanks
@@varun1.1 Thank you for that. Now that I better understand what exactly you're asking, it still comes down to how long you ferment. Longer ferments = less sugar. Shorter ferments = little to zero sugar. If you ferment 600ml of water with 37g sugar and let it sit 2-3 days, you'll still be consuming approximately 13g of sugar, which is definitely NOT what you want in which case you'll need to aim for longer ferments of 4-6 days with the grains and an additional 10-14 days after removing the grains from your finished batch.
Please don't allow this amount of time to discourage you. Once you get a sufficient amount made you'll be in maintenance making mode. It's getting started that requires the greatest patience.
Because I go out of ketosis with anything above 10 net grams of carbs, I typically ferment 2 gallons of water with 2 cups of sugar with 4 cups of water kefir grains for 4-6 days before straining out the grains. I then allow the finished ferment to sit an additional 3-10 days before consuming, which is why I constantly have 4-5 gallons on the go at all times. This time doubles, obviously, if you do a second ferment, which I do using coconut water to increase electrolytes, especially my potassium levels. For this reason, from start to finish, I'm waiting approximately 2-3 weeks before consuming any of my water kefir, which is why I ferment in such large quantities. I never want to be without my water kefir, because it's my primary source of water. These long ferments allow me to get down to anywhere from zero to .5g of sugar per 8 oz glass, which is ideal because I consume at least 4-6 8 oz glasses a day.
i will love to trait but I have not been able to get some milk kefir
Maybe I can help ... in what country do you live Maria?
Can you please zoom it little bit more? Hard to see details....
Can you ferment the store bought milk in packets to make kefir?
Truthfully I'm not familiar with milk sold in packets ... sounds highly portable! That said, you can ferment any milk providing you use kefir grains or use store bought kefir milk as a starter.
Im confused. You said you don't ever remember consuming cows milk, or an Animals, b/c it just doesn't resonate with you.
Not sure where your confusion lies but let's see if I can at least address your comment. It's true. as a child I did not consume any animal, nut or seed milks, as it simply wasn't something my folks could afford. Thus, it wasn't part of our diet. I was first introduced to dairy around the age of 11 or 12. And while I enjoyed it tremendously, it didn't agree with me. Starting around my early 20's I vacillated back & forth between consuming and not consuming and over the past 31 years have consumed it very sparingly. Over the past 10 years I have even gone so far as to completely eliminate it from my diet when I was raw vegan and later fruitarian. I only just introduced fermented kefir products such as kefir yogurt & cheese about 5 years ago. And even though I still love dairy, I only consume it approximately every 1-4 months and most of what I consume is fermented.
The reason dairy does not resonate with me is due to GI issues, inflammation and a host of other minor health issues. Fermented dairy, however, resonates far better than regular milk because of the probiotics and because of the chemical changes it goes through during the fermenting process. It's less mucus & inflammation forming.
Hopefully this helps you with clarity?
How does one get the grains, without kefir .
Depending on where in the world you live you can purchase from amazon, culturesforhealth.com, yemoos.com, or if you'd prefer to spend less money and purchase more locally check your local kijiji or craig's list.
Why does my kefir grains separate into whey at bottom white kefir in the middle and grains on top?
Excellent question Susanne! Whey is mostly water, which is very dense. Kefir is mostly fat, which is less dense than water and which is why it sits on top (think of an oil spill in the ocean - the oil stays on the surface). Kefir grains are single celled microbes surrounded by a lot of space/air. Because single cells weight very little and because space/air weighs less than fat and water that is why the grains sit on the top.
Great she calls it by its proper name kefir as in kefeeer and not kefir as in Kiefer 😂