Great video! Definitely going to try this after I type this comment. Also, I'm a farmer so I like to let people know...whole milk is 3.25% milk fat. That's it and it is very easy for most peoples bodies to process. If you like 1%, 2%, ok but most people have no idea that whole milk is that low in fat and it tastes better! Keep eating or drinking dairy in whatever form you like!😊
❤ Thanks! My keto guru also always insist on whole milk, or cream. Didn't know that the whole milk percentage of fat is just a tiny bit higher then the low fat milk though.
My understanding is that 1,000+ years ago, milk was stored in goat-stomach bags, where digestive enzymes helped preserve the milk. I'm guessing that an observant Bedouin noticed the grains, and saved them, producing more grains, with or without the goat stomach... a happy coincidence of the right bacteria & flora at the right time. That's my story, and I'm stickin' with it!
Kefir has been found in graves in the Bronze Age Xiaohe Cemetery (China), dating back 3,600 years. The word kefir, known in Russia, Central European and Eastern European countries since at least 1884, is of North Caucasian origin.
Thanks a lot for your video and efforts. The way I explain it is someone used the grain thing as a business and gained a fortune out of it but I do my kefir the same way you make yogurt at home But WITHOUT heating the milk in the first time hence I did use kefir grains and sifting them for the first times
Few months ago, I bought Kefir grain from online, it cost me $22 for just a table spoon kefir water with a very tiny of so-called kefir grain. Every day I have to separate kefir milk from kefir grain and I'm so tired to filter it and clean it up. I keep kefir grain in milk for a month in fridge and the surface of milk soak in kefir grain became turned yellow or pink color and smell bad so I threw it away. Thank you so much to show me easy economical way to make kefir milk without to buy expensive kefir grain again.
I do this all the time and it makes sense. I buy a 1 litre bottle of kefir from the supermarket and then divide into three and blend with three 2 litres bottles of organic whole milk. Leave to do it's magic in a warmish place, in the house for 24 hours then refrigerate. Sometimes add a tablespoon or two of honey and some vanilla extract. This helps it fizz a little. Love the stuff. Could easily drink two litres a day.
@@criconinvestments7723 I've been leaving mine out for 48 hours over the last two months . I make sure i give the bottles a turn , up and down, twice a day the it goes in the fridge. I always use wholemilk because those that have less fat in them will split more readily...you can still shake and drink that though. Make sure the kefir you buy has NOT been pasteurised and get the furthest away use by date too. I have just gone to my fridge to check and the three bottles i have in there are on the fifth day now and are perfect. Good luck.
@@criconinvestments7723 Just to add that ot should say on the side of the kefir bottle that it contains live bacteria...the healthy kind obv...then you will know it has not been pasteurised.
@@spanishpeaches2930 I've thrown the bottle away and the batch I made did become solid on the bottom like she said. It also left a film on the sides of the bottle. I just expected it to taste & smell as strong as the Lifeway Kefir I used to make this batch lol. But after reading some different comments, I understand it continues to ferment in the fridge. Just very slowly...
I just did this today, and watched this video after I put it into instant pot. I have had gut problems for years, probiotics harder to tolarate, but wow I love and tolerate lifeway kefir very good! Pain in stomach down in just 1-2 days. I poured some of it into organic valley ultra pasturized grassmilk.
Thanks! It works great and it is delicious with whole milk. Plain Kefir is $3.79 per quart near me and whole mile is $2.69 a gallon. So can save big just have to buy the single quart of kefir then just add to milk. Will try to use the whole milk kefir in the next gallon of milk - should be ok and saves almost $12 per gallon.
750 ml milk : 47 ml kefir 1333 ml (a bag) milk : 80 ml kefir NB: warm up the milk a bit before adding in kefir and wrap the mixture with blanket to keep warm can speed up the fermentation process, but to turn it upside down in 12 hours, and in 24 hours, taste it to see if it is done, then transfer the product to fridge.
Thank you, thank you for posting this cost-saving video! I liked and subscribed. Yesterday I paid $8 for one quart of raw kefir from a local dairy farm. It is incredibly smooth and creamy and tastes delicious and my body needs the strong probiotics, but $8 per quart equals $32 per gallon and is way over my budget. I am very grateful to learn to make more raw kefir by adding to a gallon of fresh raw milk, which I got at the farm for "only" $5.31 per gallon.
which you can buy kefir grains once for like 14$ and then the only thing you'll ever need after that is milk and it has the all the strains that it should have that you can't get from store bought.
@@twy2414 I bought them from fusion teas on amazon. I've bought there twice now. My husband dropped my jar of grains and milk out of the fridge and it spilled everywhere and he cleaned it up and threw them all out lol.
You have helped me overcome all my fears about making this. I've used your method for months! So easy! Once it totally separated so I just strained it and it made the best cheese! But never need to buy separate grains. I got my kefir at Aldi. Haven't had to buy any new. Thank you for this super simple process! But I don't tighten the cap during fermentation so the gas can escape.
If I buy liquid kefir from Aldi store just once can I keep making it at home from new kefir to the next,and then next to the next and so on?Can you please explain to me the procedure little elaborate? Thanks...Jaf. Neelakash7@yahoo.com
@@shahidahmed8073 I start with a quart size glass jar and add about a half cup of kefir from my last batch. Then add regular milk to fill the jar to about an inch from the top. I use whole milk but you can use any kind. Stir and cover loosely with a paper towel or plastic wrap. Now just leave the jar out on the counter for about a 36 to 48 hours or until you see it begin to cuddle. It all depends on the temp in your room. Warmer days will ferment the milk faster. I've had to wait 3 days once and it was fine. Then just refrigerate it. But put a regular cap on the jar. If it separates that's not a problem. Just shake the jar before using or put into a blender for a few seconds. You can keep using the kefir you made to make new batches.
@@chawquee I don't know what you're talking about. I start with real kefir then make more from that and keep using my last batch. It's not just coagulated milk. When you make yogurt you use the old yogurt. Same with kefir. Yes it has all the same probiotics. How do you think they made it a thousand years ago? Used the old batch to make new. There are visible grains in it.
I’m from Canada, and just noticed your way in doing Kefir with no grains, I love it and can hardly to start, I will definitely keep you posted. Many thanks again. Joyce
I was thinking of trying this glad to see you already tried it and it works, with the idea you use yogurt to make it more yogurt, and buttermilk to make more buttermilk, it already has the microbes you need in it, no grains needed.
Thank you for this video! I had planned on buying the grains, but this is much simpler and more economical. Years ago I made homemade kombucha and made my own Scoby. I really appreciate you!
Buy the grains Dear Madame there no kefir without grains if bacteria and yeast .This lady knows nothing about fermented food.What she did us coagulated Milk .All types of Milk when left out if the freezer for 2 days or three depending on the weather will coagulate it is drinkable and good and we drink it in my country Tunisia for century but definitely not Yogurt who is yeast made product nor kefir which a products full of probiotics and vitamins made by bacteria as and yeast who eats lactose ( sugar) and other things to give us that great very very healthy diary product.To get those grains kings of Russia tried for centuries so much to buy these grains from Chechen tribes but they refused and one of Russia offered his daughter to them in return if getting kilos of these grains.If it was so easy are these kings stupid not to do by themselves?! So buy the real grains
No, it's actually *not* more economical. If you buy grains, they're a one-time purchase, and you can make kefir literally forever. All you have to pay for is the cost of milk. However, if you make kefir from store-bought kefir, you will have to continually purchase kefir, and those costs will add up. Plus, kefir made from grains is significantly more healthy than store-bought kefir. But you do you...
@@oldsocrates no? You just have to save a cup from the most recent ferment and add it to the next batch of fresh milk? Store in fridge until ready to use. You buy store kefir once then save a cup off of each ferment to make the next batch if that makes sense?
@@onceamishB4 That ONLY works a limited number of times. The kefir starts losing quality little by little until it's no good anymore, so you CANNOT make kefir that way indefinitely. Plus, store-bought kefir is far inferior to homemade kefir from actual grains.
Thank you this sounds very simple. I need to do this. I’ll put one cup of that keeper in a gallon of milk and leave it on 24 hours and taste it and see how it turns out. Maybe it might need to stay longer or maybe 24 hours as long enough but thanks for the simple way of doing it. I’m going to try.
O my goodness, wow, thank you so much for reaching me how to make Kefir with no grains. I’ve been trying for the longest time to get some kefir grains, but no luck. I tried it your way, and what a big surprise, it was delicious. I had one question for you, is it ok that I use the kefir I make, to make a new batch kefir. Actually I did do that, and it came out just great. I’m Joyce from Canada 🍁 🇨🇦.
I appreciate her willingness to make this video for us, even if she uses 1%. I love raw, or whole, but I cannot always afford it, so to dis her about the milk she uses is simply unkind, in my opinion.... Just saying. I hope you are happy and healthy!
Great useful video with nice energy. It's fascinating that someone below comments that the grains start to form using this method, which would make sense. It's also fascinating that otherwise, there's a very strong line out there saying that grains are essential. It's also interesting that some comments below are doing this in the same manner as yoghurt, ie, heating the milk and then culturing the kefir in a warm place.
THANKYOU!! NOBODY, BUT NOBODY can tell me HOW the VERY FIRST KEFIR "GRAINS" were "invented. NOBODY! They only say you need a starter of the grains. But these grains HAD to have a very first creation point, the VERY FIRST meaning that until then, THEY DID NOT EXIST! But so glad you have the alternative to that question. THANKYOU!❤
Great video! I could never find buttermilk in the grocery stores here in Italy but recently found Kefir milk and it tastes even better and is healthier. Your video just showed me how to "re-produce" it much cheaper. Thanks
Salutes from your Southern Neighbour from Tunisia what this lady did is not kefir at all.Here in Tunisia we do that we just leave the milk for two days in a dark place and in cupboard then we get what we call Rayeb which means coagulated Milk something between milk and yogurt but definitely not a yogurt neither Kefir .Kefir can not be done without these grains made if bacteria and yeast who are originated in The Caucasian region They are white grains and when put in milk they ferment the milk by eating lactose and other things leaving us probiotics and vitamins etc .My self living for more than 25 years in Turkey the country of yogurt and kefir traditions for millenia and we do our yogurt and kefir for years and years.So an advise do such healthy things in the proper way and search for specialized people not youtubers who have nothing to do with the subject and they talk about things with zero knowledge just to get some followers.As an Italian I am more than sure that you prefer to drink an espresso in a cup of ceramic white and shiny than in a plastic or carton Coca cola style starbucks cup with your name on it?! So healthy things definetly not in the American way.Ciao Northern Neighbor
Thanks for the video. I recently discovered Kefir. I followed your directions and had my first batch done and it was great. I now have 3 batches going. I like to let it go for about 3 days because I like it sour.
This is the very first YT video I have watched re the making of Kefir. I shall try your recipe post-haste. Thank you for taking the time to show us just how you make your own version. And what a lovely, happy person you are. Thank you again.
Thank you very much for this video. I tried kefir grains before and they were a pain to strain from the kefir. This is so much easier. Make kefir all the time now.
made this and it turned out so creamy and thick. I also make my buttermilk this way. Add 1 cup purchased buttermilk, with 2 bags of 3.25% milk. I use glass jar and brown tupperware juice jug. Leave for 24 hours. Then when it is done I whip with stick blender until large bubbles form. Then I refrigerate it. I did the same with the kefir also. So so good.
1/4c kefir per qt of milk to make more Super simple Not as wide spectrum as using kefir grains I leave on counter 24 hrs Then chill 12 hrs n it thickens well in fridge
This is fantastic. The price of the plain kefir has risen and there are limits on them. I have gut issues that require kefir daily, and would much rather make a gallon and buy one quart than buy 4 quarts. 12$ vs a gallon of whole milk and one 3 $ quart? Easy math- and it only takes a little experimenting with how much to use. I'm very grateful, will be making this!
I just read the grains have a greater number of wild culture strains than commercial kefir, so making kefir from grains should be healthier. It always says to avoid ultra pasteurized milk, but that's all I can ever find in the stores these days. Hopefully it works ok as I just started the kefir grain activation process.
@@Bronte55 If your milk container says UHT that means it's pasteurized at "Ultra High Temperature" or the same as Ultra Pasteurized. Most milk containers in Hawaii say UHT and some even say Ultra Pasteurized. Very few brands say Pasteurized only.
Wow that was super easy. I wished I would have watched you first. I just bought kefir and kombucha starters from Amazon prior to watching your video. I’ll cancel my order and try your method.
The culture is dormant while frozen and digestive acid can kill it before it reactivates to do its good work in the gut. Same with cooking it just kills the probiotics.
I’m surprised how well it worked, most people have advised against this! I guess the difference is the store bought kefir has less strains of bacteria compared to kefir made with grains. Life way brand I believe only has 12 strains compared to 50+ strains in the grains
Thank you so much for sharing this, I would appreciate if you can reply this please, Do I have to buy kefir Bottle every time I want to make a new batch? Thank you Love from England Miria
You can also strain your kefir after first 24 hour resting period and than rest it again for another 24 hours it gives it twice the amount of probiotics and vitamins and a more sour taste
Thank you Katie, I was checking how to start making kefir without a starter! And prayer has been answered 🙏. Just like I discovered without scoby, can also make kombucha 💖
@@camillehendricks9819 Just buy one kombucha drink. Pour it into a gal jar. put in a cup of sugar (or honey). Couple cups of tea. water the rest. shake. cover with paper towel. place in dark warmish area. about 2 weeks = scoby.
Thank you so much for this. My problem was having tooooo many grains. So this is so much easier. What is the ratio? Is it one cup to one gallon of milk
In Greek we call it Keh-fir as weel, not key-fir. Btw kefi in Greek means good mood, so kefir makes you happy. I'm doing mine with coconut milk with milk kefir grains. Delicious.
Thank you so much for this! Easy, easy, easiest way to make milk kefir. No more worries about "what if I kill the grains." Mine was perfect after 24 hours. Thanks again! 😊
I've been making Kiefer like this for about 2 years now. Of course I use raw full whole cow milk. I have a joke that's been sitting here since July on the floor by my desk chair I drink about once a week or twice a week whenever I notice that I grab it and take a swig out of it it's basically separated it's like clouded milk but it tastes delicious taste the same I think if I leave it sit there for 5 years it'll still tastes exactly the same and still be preserved and not have any problems. Fermentation products you don't have to refrigerate.
Fat is not the enemy depending on the type of fat. I use whole raw milk and grains but it's nice to have an alternative just in case something happens to my grains. I have been feeding and using my grains for at least 10 years.
This is basically kefir yoghurt... Its still very good for you (and easier to make) but you won't have the same amount of good bacteria as in grain made kefir.
Using grains produces "true" kefir that contains approx 50 different bacterial species. Whereas the process in the video produces a yogurt type product that contains approx 10 different species of bacteria. When using grains, you are also able to determine the exact composition of bacteria. Finally, as you reuse the same base to restart a new batch, the existing bacteria become fewer and weaker, resulting in an inferior product.
Couple question when its ready can I stock back to fridge or on counter? If I want to use this with my milkshake so should mix this kefir milk with my shake?
Thank you for the best video that I was looking for , easy steps, very important question, where do we put the gallon for 24 hours ? Anywhere in the room or it must place on warm wrap towel ? I assume after 24 hours we need to place it to freeze.
I make it the same way. After it's done, I harvest the top cream and use it for making other kefir youghurt and then the same crram harvssting and so on... Basically, I only buy once bio kefir and I keep making my new kefir with the help of the cream on top of this youghurt.
Great. I ordered some grains but couldn’t wait for them to arrive and tried your idea. Boy I was pleasantly surprised. Question. Does this ever make grains if you left it out long enough? I’m having a smoothie right now for the first time.
Thanks a lot - and what a relief to find your video after hesitating to order the grains online!! - specially I am in keto and just want to give it a try to see if it will fit in my diet - so didn't want to commit into grains and strainers etc.. Just made it and its sitting on the kitchen bench now :) Bless you. love your spontaneity and lovely personality - well done for your boy drinking his milk :) love and respect from France Miriam
@Katie Moore, 1st Thanks a lot! 2nd, So, you're saying to leave it UNREFRIGERATED on the counter for 24-72 hours? (its October now; the A/C is off, also the furnace. It's average 67F outside in the daytime, and 43 at night, and 64-72 degrees in the house.)
great video, I do the same thing with butter milk. I’m new to Kefir water, wonder if that would work, Yip, straining and messing with the grains is like raising children, sometimes you win, sometimes you lose LOL.
😂 Thankfully, unlike my grains, my children are all still alive. In theory, bacteria and yeast just need food and a warm place to procreate, so it should work for most cultured or fermented food!
Great video! Definitely going to try this after I type this comment. Also, I'm a farmer so I like to let people know...whole milk is 3.25% milk fat. That's it and it is very easy for most peoples bodies to process. If you like 1%, 2%, ok but most people have no idea that whole milk is that low in fat and it tastes better! Keep eating or drinking dairy in whatever form you like!😊
Thanks for the information. As my dairy farmer uncle would say, "Don't complain about farmers with a full mouth."
❤ Thanks! My keto guru also always insist on whole milk, or cream. Didn't know that the whole milk percentage of fat is just a tiny bit higher then the low fat milk though.
Fat is not a problem, it's a VITAL benefit. If she doesnt know this, not very credible.
Raw milk is even more incredible.
Yep, our bodies need dietary cholesterol and healthy fats. They convert to the hormones we need, including testosterone
Removing the fat removes a lot of the nutrients. Nutrient dense food is better for your health.
My understanding is that 1,000+ years ago, milk was stored in goat-stomach bags, where digestive enzymes helped preserve the milk. I'm guessing that an observant Bedouin noticed the grains, and saved them, producing more grains, with or without the goat stomach... a happy coincidence of the right bacteria & flora at the right time. That's my story, and I'm stickin' with it!
You Damn Right!
Kefir has been found in graves in the Bronze Age Xiaohe Cemetery (China), dating back 3,600 years. The word kefir, known in Russia, Central European and Eastern European countries since at least 1884, is of North Caucasian origin.
Very interesting. It sounds logical.
Thanks a lot for your video and efforts. The way I explain it is someone used the grain thing as a business and gained a fortune out of it but I do my kefir the same way you make yogurt at home But WITHOUT heating the milk in the first time hence I did use kefir grains and sifting them for the first times
Few months ago, I bought Kefir grain from online, it cost me $22 for just a table spoon kefir water with a very tiny of so-called kefir grain. Every day I have to separate kefir milk from kefir grain and I'm so tired to filter it and clean it up. I keep kefir grain in milk for a month in fridge and the surface of milk soak in kefir grain became turned yellow or pink color and smell bad so I threw it away. Thank you so much to show me easy economical way to make kefir milk without to buy expensive kefir grain again.
I do this all the time and it makes sense. I buy a 1 litre bottle of kefir from the supermarket and then divide into three and blend with three 2 litres bottles of organic whole milk. Leave to do it's magic in a warmish place, in the house for 24 hours then refrigerate. Sometimes add a tablespoon or two of honey and some vanilla extract. This helps it fizz a little. Love the stuff. Could easily drink two litres a day.
I'm on my 3rd day & it doesn't taste or smell like the other. Wonder why?...
@@criconinvestments7723 I've been leaving mine out for 48 hours over the last two months . I make sure i give the bottles a turn , up and down, twice a day the it goes in the fridge. I always use wholemilk because those that have less fat in them will split more readily...you can still shake and drink that though. Make sure the kefir you buy has NOT been pasteurised and get the furthest away use by date too. I have just gone to my fridge to check and the three bottles i have in there are on the fifth day now and are perfect. Good luck.
@@spanishpeaches2930 Ok great. Thank you 🙂
@@criconinvestments7723 Just to add that ot should say on the side of the kefir bottle that it contains live bacteria...the healthy kind obv...then you will know it has not been pasteurised.
@@spanishpeaches2930 I've thrown the bottle away and the batch I made did become solid on the bottom like she said. It also left a film on the sides of the bottle. I just expected it to taste & smell as strong as the Lifeway Kefir I used to make this batch lol. But after reading some different comments, I understand it continues to ferment in the fridge. Just very slowly...
I just did this today, and watched this video after I put it into instant pot. I have had gut problems for years, probiotics harder to tolarate, but wow I love and tolerate lifeway kefir very good! Pain in stomach down in just 1-2 days. I poured some of it into organic valley ultra pasturized grassmilk.
It's excellent for reflux! I've introduced Kefir to several people with reflux problems and they say it helps
Try saurkraut, too.
I added saurkraut, kefir, and full digestive enymes. Tummy pain cleared up. Especially with saurkraut
Thanks! It works great and it is delicious with whole milk. Plain Kefir is $3.79 per quart near me and whole mile is $2.69 a gallon. So can save big just have to buy the single quart of kefir then just add to milk. Will try to use the whole milk kefir in the next gallon of milk - should be ok and saves almost $12 per gallon.
750 ml milk : 47 ml kefir
1333 ml (a bag) milk : 80 ml kefir
NB: warm up the milk a bit before adding in kefir and wrap the mixture with blanket to keep warm can speed up the fermentation process, but to turn it upside down in 12 hours, and in 24 hours, taste it to see if it is done, then transfer the product to fridge.
The very best video on making kefir.great thank you so much.Can make it in bulk & better value to maintain it
Girl you are a natural, I could carry your own TV show. Great video, thank you for sharing!
Holy moly-I’m sticking with making Kefir this way!!!! Thank you!!!
I watched your video and made one batch of Kefir yesterday in the same way. Just tried one cup and it turned out so good! Thank you!
Really straight and to the point. Thanks for making this. Really wanted to make kefir milk but had no grains. Thanks again
Great - let me know how it turned out!
Thank you, thank you for posting this cost-saving video! I liked and subscribed.
Yesterday I paid $8 for one quart of raw kefir from a local dairy farm. It is incredibly smooth and creamy and tastes delicious and my body needs the strong probiotics, but $8 per quart equals $32 per gallon and is way over my budget.
I am very grateful to learn to make more raw kefir by adding to a gallon of fresh raw milk, which I got at the farm for "only" $5.31 per gallon.
which you can buy kefir grains once for like 14$ and then the only thing you'll ever need after that is milk and it has the all the strains that it should have that you can't get from store bought.
@@rydoutwhere do you buy kefir grains?
@@twy2414 I bought them from fusion teas on amazon. I've bought there twice now. My husband dropped my jar of grains and milk out of the fridge and it spilled everywhere and he cleaned it up and threw them all out lol.
This worked great. Just made my first ever homemade kefir. Thank you for this easy trick. Sharing is caring 😊
I just did this too friend! :)
You have helped me overcome all my fears about making this. I've used your method for months! So easy! Once it totally separated so I just strained it and it made the best cheese! But never need to buy separate grains. I got my kefir at Aldi. Haven't had to buy any new. Thank you for this super simple process! But I don't tighten the cap during fermentation so the gas can escape.
If I buy liquid kefir from Aldi store just once can I keep making it at home from new kefir to the next,and then next to the next and so on?Can you please explain to me the procedure little elaborate? Thanks...Jaf.
Neelakash7@yahoo.com
@@shahidahmed8073 I start with a quart size glass jar and add about a half cup of kefir from my last batch. Then add regular milk to fill the jar to about an inch from the top. I use whole milk but you can use any kind. Stir and cover loosely with a paper towel or plastic wrap. Now just leave the jar out on the counter for about a 36 to 48 hours or until you see it begin to cuddle. It all depends on the temp in your room. Warmer days will ferment the milk faster. I've had to wait 3 days once and it was fine. Then just refrigerate it. But put a regular cap on the jar. If it separates that's not a problem. Just shake the jar before using or put into a blender for a few seconds. You can keep using the kefir you made to make new batches.
Really a kefir with grains oh my God .kefir is made by grains of bacteria and yeast.the other thing is a coagulated Milk not probiotic .
@@chawquee I don't know what you're talking about. I start with real kefir then make more from that and keep using my last batch. It's not just coagulated milk. When you make yogurt you use the old yogurt. Same with kefir. Yes it has all the same probiotics. How do you think they made it a thousand years ago? Used the old batch to make new. There are visible grains in it.
Shout out to Aldi!!!! They have kefir at affordable prices amongst other items!!!
I’m from Canada, and just noticed your way in doing Kefir with no grains, I love it and can hardly to start,
I will definitely keep you posted. Many thanks again. Joyce
I was thinking of trying this glad to see you already tried it and it works, with the idea you use yogurt to make it more yogurt, and buttermilk to make more buttermilk, it already has the microbes you need in it, no grains needed.
Thank you for this video! I had planned on buying the grains, but this is much simpler and more economical. Years ago I made homemade kombucha and made my own Scoby. I really appreciate you!
Buy the grains Dear Madame there no kefir without grains if bacteria and yeast .This lady knows nothing about fermented food.What she did us coagulated Milk .All types of Milk when left out if the freezer for 2 days or three depending on the weather will coagulate it is drinkable and good and we drink it in my country Tunisia for century but definitely not Yogurt who is yeast made product nor kefir which a products full of probiotics and vitamins made by bacteria as and yeast who eats lactose ( sugar) and other things to give us that great very very healthy diary product.To get those grains kings of Russia tried for centuries so much to buy these grains from Chechen tribes but they refused and one of Russia offered his daughter to them in return if getting kilos of these grains.If it was so easy are these kings stupid not to do by themselves?! So buy the real grains
No, it's actually *not* more economical. If you buy grains, they're a one-time purchase, and you can make kefir literally forever. All you have to pay for is the cost of milk.
However, if you make kefir from store-bought kefir, you will have to continually purchase kefir, and those costs will add up.
Plus, kefir made from grains is significantly more healthy than store-bought kefir.
But you do you...
@@oldsocrates You are correct.... thanks!!!
@@oldsocrates no? You just have to save a cup from the most recent ferment and add it to the next batch of fresh milk? Store in fridge until ready to use. You buy store kefir once then save a cup off of each ferment to make the next batch if that makes sense?
@@onceamishB4 That ONLY works a limited number of times. The kefir starts losing quality little by little until it's no good anymore, so you CANNOT make kefir that way indefinitely. Plus, store-bought kefir is far inferior to homemade kefir from actual grains.
Thank you this sounds very simple. I need to do this. I’ll put one cup of that keeper in a gallon of milk and leave it on 24 hours and taste it and see how it turns out. Maybe it might need to stay longer or maybe 24 hours as long enough but thanks for the simple way of doing it. I’m going to try.
You have such a lovely, bubbly , great personality, keep it up !!
O my goodness, wow, thank you so much for reaching me how to make Kefir with no grains. I’ve been trying for the longest time to get some kefir grains, but no luck.
I tried it your way, and what a big surprise, it was delicious. I had one question for you,
is it ok that I use the kefir I make, to make a new batch kefir. Actually I did do that, and it came out just great. I’m Joyce from Canada 🍁 🇨🇦.
I meant thank you so much for teaching me how to make kefir with out grains. I’m Joyce from Canada 🇨🇦 🍁
Yes Ma'am! If you look carefully you will find little kefir grains growing in your new culture too! I saved my grains and it works fine
Thanks for that comment, it is something I have been wondering about, if one can extract/grow Kefir grains from store bought, organic Kefir. Cheers.
Great video! I'm like you, I do good for awhile keeping my kefir going and then they die. What I was doing was easy, your idea is even easier! Thanks!
Eschewing whole milk, is anything BUT cool. Anyone talking about healthy diet that still believes fat is bad for you is quite ignorant.
I prefer whole milk because I always think if they are taking out the fat they’re taking out the creaminess
Yeah I use a whole raw milk right from the cow exactly the same as it did a few weeks after I made it
I appreciate her willingness to make this video for us, even if she uses 1%. I love raw, or whole, but I cannot always afford it, so to dis her about the milk she uses is simply unkind, in my opinion.... Just saying. I hope you are happy and healthy!
Each to their own....I'll watch your video when it's done. 😂
I followed this to make kefir!! Super easy and it tastes great. Thx for sharing this video with us❤
I love this method instead of using grains. Sometimes I want to take a break and don’t feel guilty about not keeping the grains alive. Thank you 😊🙏
I bought some kefir from a farmer's market and have been using it ever since
I liked the way u did without doing the kefir grains process, love it
Great useful video with nice energy. It's fascinating that someone below comments that the grains start to form using this method, which would make sense. It's also fascinating that otherwise, there's a very strong line out there saying that grains are essential. It's also interesting that some comments below are doing this in the same manner as yoghurt, ie, heating the milk and then culturing the kefir in a warm place.
I made my first 1/2 gal and it is great! Thanks for the help. I was right, even a man can make it... Tommy
This is great. Thank you! I live in Thailand where it’s tropical, hot and humid. Should I still be leaving the milk on the counter for 24 hours?
THANKYOU!! NOBODY, BUT NOBODY can tell me HOW the VERY FIRST KEFIR "GRAINS" were "invented. NOBODY! They only say you need a starter of the grains. But these grains HAD to have a very first creation point, the VERY FIRST meaning that until then, THEY DID NOT EXIST! But so glad you have the alternative to that question. THANKYOU!❤
Nobody owes you knowledge you have to go on your own
You did not exist before you were conceived...
Ease off the caps lady.
That is my Q too !! How to make a kefir grain??? Heeelp somebody ??Anybodyyy?
Kefir is a living grain/organism. How can man make it? You can only obtain living things, you can’t produce it.
Thanks for showing the easy method!
Great video! I could never find buttermilk in the grocery stores here in Italy but recently found Kefir milk and it tastes even better and is healthier. Your video just showed me how to "re-produce" it much cheaper. Thanks
Salutes from your Southern Neighbour from Tunisia what this lady did is not kefir at all.Here in Tunisia we do that we just leave the milk for two days in a dark place and in cupboard then we get what we call Rayeb which means coagulated Milk something between milk and yogurt but definitely not a yogurt neither Kefir .Kefir can not be done without these grains made if bacteria and yeast who are originated in The Caucasian region They are white grains and when put in milk they ferment the milk by eating lactose and other things leaving us probiotics and vitamins etc .My self living for more than 25 years in Turkey the country of yogurt and kefir traditions for millenia and we do our yogurt and kefir for years and years.So an advise do such healthy things in the proper way and search for specialized people not youtubers who have nothing to do with the subject and they talk about things with zero knowledge just to get some followers.As an Italian I am more than sure that you prefer to drink an espresso in a cup of ceramic white and shiny than in a plastic or carton Coca cola style starbucks cup with your name on it?! So healthy things definetly not in the American way.Ciao Northern Neighbor
Never buy buttermilk. Instead try this. Put one tablespoon of lemon juice or vinegar in one cup of milk, stir and wait about 15 minutes.
@@chawquee So how do you make the kefir grains. If a company can do it and sell them, we should be able to make them ourselves, no?
@@alive-awake in a laboratory not a domestic kitchen.
@@americanborn9461
This is how I make buttermilk when I need it for a recipe
Great method, no fuss it works. Plus super simple direct TH-cam presentation.
Very good idea today I will make myself
Thanks for the video. I recently discovered Kefir. I followed your directions and had my first batch done and it was great. I now have 3 batches going. I like to let it go for about 3 days because I like it sour.
Love your bubbly and natural way of talking...you should be in TV. Thanks for the video x
Great information thankyou. Please drink whilst sitting down- it's better for the heart- PROTECT your HEART..PEACE GIRL
You can add sugar to the milk to increase the probiotic activity.
This is the very first YT video I have watched re the making of Kefir. I shall try your recipe post-haste. Thank you for taking the time to show us just how you make your own version. And what a lovely, happy person you are. Thank you again.
Thank you very much for this video. I tried kefir grains before and they were a pain to strain from the kefir. This is so much easier. Make kefir all the time now.
Thanks...makes sense to do it this way that's how I make kombucha
I make it right away coz the kefir milk is expensive. Thanks!
I have to say a huge “ Thank You 🙏 to You !!! It works perfectly 🥰 Infinite gratitude beloved 💛
made this and it turned out so creamy and thick. I also make my buttermilk this way. Add 1 cup purchased buttermilk, with 2 bags of 3.25% milk. I use glass jar and brown tupperware juice jug. Leave for 24 hours. Then when it is done I whip with stick blender until large bubbles form. Then I refrigerate it. I did the same with the kefir also. So so good.
mine didn't get thick at ALL
Just started my first batch.of Kefi Milk using this receipe.. I make my own kumbucha also. Thank you for this video.
1/4c kefir per qt of milk to make more
Super simple
Not as wide spectrum as using kefir grains
I leave on counter 24 hrs
Then chill 12 hrs n it thickens well in fridge
It's the same idea behind bread starter. Pretty interesting.
Solid advice, thanks.
Especially about the 'long time' activated stuff in the fridge.
This is fantastic. The price of the plain kefir has risen and there are limits on them. I have gut issues that require kefir daily, and would much rather make a gallon and buy one quart than buy 4 quarts. 12$ vs a gallon of whole milk and one 3 $ quart? Easy math- and it only takes a little experimenting with how much to use. I'm very grateful, will be making this!
I just read the grains have a greater number of wild culture strains than commercial kefir, so making kefir from grains should be healthier. It always says to avoid ultra pasteurized milk, but that's all I can ever find in the stores these days. Hopefully it works ok as I just started the kefir grain activation process.
Are you sure about ultra pasteurized milk? Most of the milk at my grocery store is pasteurized, not ultra pasteurized.
@@Bronte55 If your milk container says UHT that means it's pasteurized at "Ultra High Temperature" or the same as Ultra Pasteurized. Most milk containers in Hawaii say UHT and some even say Ultra Pasteurized. Very few brands say Pasteurized only.
Heck yeah. Started my own batch today. I’m hyped
Thank you so much very helpful without a lot of talking and useless info.
Glad I could be helpful.
This is the easiest and most economical method to try first!
Thank you my darling . Bless you and your family .
Made this yesterday and tried it this morning. Really delicious. I used more Kefir as I like the sour taste.
Thanks. Will give it a try before I get my grains. Hv some supermarket kefir. Will have to get the grains online. From Kenya ❤
Wow that was super easy. I wished I would have watched you first. I just bought kefir and kombucha starters from Amazon prior to watching your video. I’ll cancel my order and try your method.
Hi, Felicia! Kinda late check in (I was on a social hiatus) but how did it work for you?!
Thank you, I make this all the time now! Awesome!
Thank you Katie! I ll try this and freeze it into ice cubes to add to my morning shakes!
The culture is dormant while frozen and digestive acid can kill it before it reactivates to do its good work in the gut. Same with cooking it just kills the probiotics.
I’m surprised how well it worked, most people have advised against this! I guess the difference is the store bought kefir has less strains of bacteria compared to kefir made with grains. Life way brand I believe only has 12 strains compared to 50+ strains in the grains
Thank you so much for sharing this, I would appreciate if you can reply this please, Do I have to buy kefir Bottle every time I want to make a new batch? Thank you
Love from England Miria
Maria , other people are saying that you can just use the milk you already have to make more, as long as you want
You can also strain your kefir after first 24 hour resting period and than rest it again for another 24 hours it gives it twice the amount of probiotics and vitamins and a more sour taste
Am I separating anything? Or just straining it back into the same container? thanks
@@salocin911 that's what I was wondering, strain what?
My question too - I know abt double fermentation with grains...but without...?
Strain? Could you answer?
How much kefir did you pour into the milk?
THANK YOU!
Don’t need grains if you have kefir.
Like making yogurt from yogurt💡
Question ✋️
Would you please tell us what controls the thickness of kefir you just have made??
Thanks
Thank you Katie, I was checking how to start making kefir without a starter! And prayer has been answered 🙏. Just like I discovered without scoby, can also make kombucha 💖
How?!
@@camillehendricks9819 Just buy one kombucha drink. Pour it into a gal jar. put in a cup of sugar (or honey). Couple cups of tea. water the rest. shake. cover with paper towel. place in dark warmish area. about 2 weeks = scoby.
@@GF_Burke thanks 🙏❤️👍
When you are happy with your Kefir, does refrigeration stop the process of culturing ? Thanks for sharing it was a very helpful ❤
Thank you, I was looking for a video on how to make Kefir, it looks easier than I expected!
This is actually genius’
Thank you so much for this. My problem was having tooooo many grains. So this is so much easier. What is the ratio? Is it one cup to one gallon of milk
Thanks a lot ,you solved my biggest problem.....
I do it the same way, but put lid back on loosely after shaking so it allows gasses out. works a treat!
If it’s screwed on the kefir gets more bubbly
So easy brilliant cheers from Australia
Thank you so much for posting this video!! I've just made it and it's sooooo good!! Keep up the good work!!!
Chantal, that's great! Thanks for letting me know. 😊
In Greek we call it Keh-fir as weel, not key-fir. Btw kefi in Greek means good mood, so kefir makes you happy.
I'm doing mine with coconut milk with milk kefir grains.
Delicious.
What was the proportion ? How much of kefir to 1liter milk?
I’m curious too!!
Thank you so much for this! Easy, easy, easiest way to make milk kefir. No more worries about "what if I kill the grains."
Mine was perfect after 24 hours. Thanks again! 😊
Thanks for the great TIP!!
I've been making Kiefer like this for about 2 years now.
Of course I use raw full whole cow milk. I have a joke that's been sitting here since July on the floor by my desk chair I drink about once a week or twice a week whenever I notice that I grab it and take a swig out of it it's basically separated it's like clouded milk but it tastes delicious taste the same I think if I leave it sit there for 5 years it'll still tastes exactly the same and still be preserved and not have any problems.
Fermentation products you don't have to refrigerate.
Fat is not the enemy depending on the type of fat. I use whole raw milk and grains but it's nice to have an alternative just in case something happens to my grains. I have been feeding and using my grains for at least 10 years.
thank you so much . its very useful. can we get kefir grains ?
Would you say the nutritional benefit is the same as using grains? Was looking for your other videos haven’t found that answer yet. Thank you!
Probably you'll get more (good) bacterial species when using the kefir granules.
This is basically kefir yoghurt... Its still very good for you (and easier to make) but you won't have the same amount of good bacteria as in grain made kefir.
Using grains produces "true" kefir that contains approx 50 different bacterial species. Whereas the process in the video produces a yogurt type product that contains approx 10 different species of bacteria. When using grains, you are also able to determine the exact composition of bacteria. Finally, as you reuse the same base to restart a new batch, the existing bacteria become fewer and weaker, resulting in an inferior product.
Hello 👋🏼 thank you very much I luking the same thing how to make kefir 😅👍🏼
Couple question when its ready can I stock back to fridge or on counter? If I want to use this with my milkshake so should mix this kefir milk with my shake?
Thank you so very much!!. I started making milk kefir, your way, a couple of months ago.
Thank you so much for this won person wrote about straining it for another 24 hours not sure what they ment.
Thank you for the best video that I was looking for , easy steps, very important question, where do we put the gallon for 24 hours ? Anywhere in the room or it must place on warm wrap towel ? I assume after 24 hours we need to place it to freeze.
Can you save some of what you've made and use that as your starter for the next batch, or do you have to keep buying new store bought kefir?
I make it the same way. After it's done, I harvest the top cream and use it for making other kefir youghurt and then the same crram harvssting and so on... Basically, I only buy once bio kefir and I keep making my new kefir with the help of the cream on top of this youghurt.
Defo going to try this. Tnx love. ❤❤
When you get the taste you like, do you put it back in the fridge? What about adding flavor to the milk?
Thank you Katie. I will try it in Namibia 🇳🇦
Great. I ordered some grains but couldn’t wait for them to arrive and tried your idea. Boy I was pleasantly surprised. Question. Does this ever make grains if you left it out long enough? I’m having a smoothie right now for the first time.
I use same method, but never got grains?
It can! It just takes time. 😊
Thank you does it need to be glass jug ? Please do more videos ❤
Thank you! I make yogurt with soy milk, so I’ll try this with my soy milk !
I subscribed because of this video!💪🏻 THANKS!
hi can you make yogurt from kefir milk thanks
Thanks a lot - and what a relief to find your video after hesitating to order the grains online!! - specially I am in keto and just want to give it a try to see if it will fit in my diet - so didn't want to commit into grains and strainers etc.. Just made it and its sitting on the kitchen bench now :)
Bless you.
love your spontaneity and lovely personality - well done for your boy drinking his milk :)
love and respect from France
Miriam
@Katie Moore, 1st Thanks a lot! 2nd, So, you're saying to leave it UNREFRIGERATED on the counter for 24-72 hours? (its October now; the A/C is off, also the furnace. It's average 67F outside in the daytime, and 43 at night, and 64-72 degrees in the house.)
Hi, John. Yes, leave unrefrigerated. It might take it closer to 72 hours but taste every 24 hours.
great video, I do the same thing with butter milk. I’m new to Kefir water, wonder if that would work, Yip, straining and messing with the grains is like raising children, sometimes you win, sometimes you lose LOL.
😂 Thankfully, unlike my grains, my children are all still alive. In theory, bacteria and yeast just need food and a warm place to procreate, so it should work for most cultured or fermented food!