Amazing video, so informative and grounded. Thank you so much. Please continue to share your knowledge, I’d imagine your knowledge in holistic health is extensive hearing you started making kefir 20 years ago. I trust your channel will pick up, because the quality of your videos are so authentic and present. God bless.
Don't throw excess grains down the drain. Freeze them instead. I freeze mine whenever I go away for more than a week. I also give them to others as a starter for their Kefir starter. Don't defrost them, just put them into fresh milk, stir and store: stir again in a couple of days. I use pasteurized A2 milk and make it in batches, just straining out the grains and putting them into fresh milk. I have enough grains to make about 1.5 litres at a time per week.
so, when the kefir starts to separate, did you mix it back together before pouring the milk through the colander? Sorry, great video! It's all new to me so I still have a few questions.
Hi Everyone! I had a question about pasteurizing raw milk - yes, you can definitely do that. Pasteurization occurs between 160 degrees F to 212 degrees F (or higher). The higher you go, the less time it takes to pasteurize the milk. If you choose to pasteurize, make sure you allow the milk to cool to roughly 90 degrees F before adding it to your kefir grains. Simply put, if you bring your milk to a boil, and allow it to cool down, it should be pasteurized to your liking. It’s your choice. 😊
Amazing video, so informative and grounded. Thank you so much. Please continue to share your knowledge, I’d imagine your knowledge in holistic health is extensive hearing you started making kefir 20 years ago.
I trust your channel will pick up, because the quality of your videos are so authentic and present. God bless.
Don't throw excess grains down the drain. Freeze them instead. I freeze mine whenever I go away for more than a week. I also give them to others as a starter for their Kefir starter. Don't defrost them, just put them into fresh milk, stir and store: stir again in a couple of days. I use pasteurized A2 milk and make it in batches, just straining out the grains and putting them into fresh milk. I have enough grains to make about 1.5 litres at a time per week.
so, when the kefir starts to separate, did you mix it back together before pouring the milk through the colander? Sorry, great video! It's all new to me so I still have a few questions.
That’s a great question!
I do not mix it together before pouring the kefir into the colander. It mixes as it’s being poured.
Hi Everyone!
I had a question about pasteurizing raw milk - yes, you can definitely do that.
Pasteurization occurs between 160 degrees F to 212 degrees F (or higher). The higher you go, the less time it takes to pasteurize the milk.
If you choose to pasteurize, make sure you allow the milk to cool to roughly 90 degrees F before adding it to your kefir grains.
Simply put, if you bring your milk to a boil, and allow it to cool down, it should be pasteurized to your liking.
It’s your choice. 😊
18:15 kefir from milk powder
26:42 when to drink: empty stomach morning and evening if healing guts is the purpose; with meal if helping digestion.
So do you have access fresh cows milk? I bought two dairy goats for Alysha for Christmas. Not ready yet.
Hi!
I do have access to fresh cow’s milk. I would prefer goats milk, but each milk has its purpose.
That’s great you got goats!
3:08