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I prepare mine during night, wake up and drink it like a tequila shot, I dont drink it for the taste (it doesn't even taste bad), I drink it because its healthy. people should stop bitching about everything.
Thank you for a very straight forward video! i googled "what to do when kefir turns too sour". It's so humid in Orange County and my kefir grains are turning the milk too fast! I learned that there's too much grains and i had to split the grains into two small batches. And now... dates, cacao and cinnamon!! Sounds delicious!!! Been experimenting on how to get the family to have it. Will try the second fermentation!
haha, that's always the challenge, getting the family on board. Always my challenge and every healer and nutritionist I ever met. Glad you liked the video and good luck!
Thanks! I've been trying to figure out what's been going wrong with mine and this is the first video that had simple solutions, not just "keep dumping it out until it tastes good"
I think kefir tastes great the way it is, but this flavoring idea is also ingenious. I'm going to try it so I can maybe get my mom to drink more kefir.
Better not add flavouring ingredients like cinnamon until just before serving for two reasons: these ingredients can contain harmful bacteria that grow in the milk; some ingredients like cinnamon actually kill off good bacteria and prevent them from keeping the kefir balanced.
That is not true. Experiments were done with many products added to kefir and it inhibited most bacteria. Everything you ever wanted to know about kefir. users.sa.chariot.net.au/~dna/kefirpage.html
Just wanted to say I love, value and respect the knowledge you give out. Thank you so much. I recently started drinking raw milk and was actually going to start incorporating raw kefir as well. Wanted to see your stand point on raw dairy cheers!
Raw dairy is great in moderation if your body takes well to it. I would make it kefir even better though. Gonna make a video on raw dairy soon. Thanks for all the nice words!
+TheArtofUnity.com Awesome! So raw kefir is a good way to go then? Ya defently feel really good on raw milk and raw goats cheese. It's helped my digestion a ton. Really looking forward to the video. No worries brother have a wonderful weekend!
You answered a bunch of my questions about making Kefir, what to do " if " , and added some very interesting solutions to taste ! Thank you =) - Also ... you are the only Content Creator I've heard pronounce Keh-Fear correctly. Thank you for this as well.
What would you suggest for new grains reactivated a week ago that are consistently making kefir BUT the aftertaste is very bitter ( not sour - bitter) even after my second ferment with fruit. I increased the milk levels with only 1 teaspoon of grains so it will ferment more slowly and increase the bacterial content and maybe lower the yeast content ?? The bitterness is absolutly gross.
That's happened to me from time to time depending on many things. I've blended dates and added to the second ferment and other fruit and sometimes would help. For me I had to ferment for less time, even as little as 8 hours in some cases. This made me realize I was making too much kefir and had to slow it down. The grains are edible and I would start eating them and compost the rest so allow for this. Hope that helps.
Can you please tell me how to stop kefir from getting sour in the first place? I mean the first ferment. Kefir does wonders to my stomach considering that I have Crohn’s disease and I need good bacteria as well as digestive enzymes. Unfortunately, my Kefir started getting too sour after 7th or 8th batch. Now every batch is too sour even if the milk has not even curdled, then it’s almost unusable because fermented food is high on FODMAP and gives me stomach ache 😖.
cinnamon being antibacterial is my concern as well along with not being able to use honey for the same reason. then you ad theobromine as well. liking this idea less and less.
Cinnamon powder is not powerful enough to break up all the good bacteria in there. Even cinnamon EO would not do that, but I would put that in if so just before drinking. Honey is the same. There is too many bacteria constantly multiplying to stop. If that were the case one dose of either of those would kill all flu or cold symptoms.
Milk !! Personally I prefer Water Kefir Grains.. (you can ferment them with either: Water or Coconut Water). Very simple, and you dont have to deal with all that milk taste !
@@Theartofunity I'm in the UK and I bought online from a company called: freshly fermented. But I am sure that almost all companies online with decent websites will be fine ;) i do a 2 day ferment with water sugar.. (or sometimes coconut water and some sugar) or a partial mix of coconut water + Water + Sugar. I use Cane sugar ('caster' because it dissolves easier, unlike granulated which takes much longer to dissolve) I also add a quarter teaspoon of unrefined golden sugar (to give it a slight mineral feed). - apparently you mustly use too much unrefined sugar because it knocks the socks off the kefir granules and can damage them. sometimes I add a quarter cup of the previous ferment into it (to give it a helping start). and sometimes I add some pieces of clean unwaxed lemon (with skin) to help lower the PH (and apparently it boosts calcium). After 2 days (in glass jar covered with tissue), I pour off the liquid into another glass bottle and let it ferment another 2 or 3 days. sometimes plain, sometimes with ginger or lemon or fruit. ALL THE ABOVE IS AT ROOM TEMPERATURE. after the 2nd ferment, put in fridge. Kefir grains usually multiply, so my 20gram supply ends up being more than 100grams in about a fortnight. ie: buy some large glass bottles and mason jars ! i'm sure that websites will give a more legible version of what I just said. the only thing I havent settled on is the AMOUNT OF SUGAR I am supposed to use.
@@easybullet3 Ahh okay that makes sense with partial, but this sounds good. I make coconut kefir sometimes with the milk grains but they will starve if you do it more than about 2 times. This is great, thank you for sharing! Hope more people see and try this too! Good to have you aboard!
Thanks for the good info, made my first batch yesterday with the recommended 250ml of milk, kept in a room about 60/70f and tried it today 24 hours later, it was very sour like gone off milk, but drinkable, from what you say there probably wasn't enough milk to feed the grains. None of the videos on kefir seem to say anything about temperature, anyway thanks for some good ideas, I'll try the flavoured tomorrow.
hi, first of all, your videos are great! i found your channel yesterday and have been watching it non stop! seeing all your knowledge, i was thinking that maybe you can help me i started making kefir a couple of weeks ago.. it is a bit cold where i live, so I'm keeping it for a bit longer to get satisfying results... but i have been getting a issue... my kefir forms a 'film' on top... (it looks like the fat that forms when you bring it to a boil and cool it.. and if you extract it 'creates' cream.. we call it 'nata' in portuguese...) i use 'raw milk' (i pasteurize it myself the right way), could that be the reason? should i start using other milk? also, i have been skimming the top every time and it gets a little time-consuming.. would it be ok if i just mix it in and eat that part too? sorry for the long question, I'm not very good at expressing myself well in english thank you
Yes you can just mix it or take it out whatever is your preference, either is fine. I'm glad you found us thank you for the nice words and great to have you aboard!
Im brand new to this and have made 3 batches. I was told to throw away the first few. This third batch seemed a good consistency so I kept it, but wow it was sour. More sour than the storebought. I hope I can figure this out bc I cant stomach that level of sour, but I wanted homemade bc more probiotics. Im also on the 2nd fermenting of my first batch of water kefir. Nervous and excited. Lol
okay guys I need a little help here. I have a tablespoon of grains ordered. It is 30 degree Celsius where i live and even 1 or 2 Kefir grains are fermenting milk in about 10 hours. I can't produce so much of Kefir as I'd run out of space for storing them. So i am storing them in milk in the refrigerator and take some of them out every 2 days to ferment a liter of milk. I this practice okay?
Hi great info as i am having same issues of having more grains and my kefir getting sour as i only add less milk since it is only me who is consuming it. I have a question, can you tell me how i can store grains for about a month while i am on holiday please?
Put them in new milk with a paper cover on top into the refrigerator and they will be fine. Maybe 1 or 2 days before they wake up depending on the humidity and temperature when you return
I like the idea of using the dates in the second ferment. I am curious if it would work equally well if I use a couple of dried figs. Also, if I were to fill a one quart mason jar should I only use the 2 dates/figs and should I increase the amount of cinnamon and cacao? Thanks much
You can use figs yes, but they don't integrate into flavor as well as the dates. You are asking questions based on taste, so if you like more cinnamon flavor then use more. This is something you have to experiment with, but don't worry it's fun.
I've heard that if you keep the kefir grains & milk in the fridge for the second fermentation, then that makes for a sweeter. What are your thoughts, thanks.
Not sure if that's exactly true based on the cold, but it certainly taste sweeter when it's cold, but you don't put the grains in with the second ferment. Also depends on what your second fermenting with. Either way I like it better cold.
I'm using goat's milk. Does it damage the Kefir grains to place them in the fridge every second ferment? There's another video I saw where a woman said she always stores her second fermentation with the kefir grains in the fridge. Thanks for your feedback!
Hello ... Thanks for sharing the great videos .. I have been really trying to get into water kefir , milk kefir ... If I leave it for 24 hours to ferment, I get chronic diarrhoea, stomach cramps, bloating and pain " if I ingest first thing in a morning, before breakfast etc ... If I add milk to grains and drink slowly during the day, starting a few hours after beginning ferment, it's not such an issue ... What's your thinking ? Do you think I'm even getting any benefits at all that way ? Any advice would be greatly appreciated before I give it up .. ? Best Regards
It sounds like you are getting great benefits. And yes, I would have thought that even without telling me that. Keep monitoring your body but also lowering stress and sleeping well, touching the earth (see my video on earthing) will all help as well. I also recommend psyllium husk fiber.
I would actually stop kefir all together until you clear that up. Search videos for turpentine gum spirits and also you can search my candida diet at theartofunity.com but yes, no dates.
What do I need to do to keep my kefir alive while I’m off for 3 weeks? Please also let me know if I can use a mason jar or if I need a plastic container. Thank you for your help!
HI Thanks for great tutorial! I was wondering if you can get Lactose[ milk sugar] powder? that way you could keep making coconut kefir with the kefir grains still getting their preferred food, without needing to swap them into cow/ goat/ or sheep milk to revitalise them?
As far as I know that won't work. I know it's an issue for me too, I'd rather just keep making the coconut kefir, but just do that until the grains really are not converting it and use the milk for as short as possible.
It is but it's not enough to kill the bacteria in there and you're not adding it to the grains. The essential oil would kill more but I wouldn't worry about it much, since the ratio is very small.
great video thanks. I been buying store made kefir . wow this stuff is great. is it ok to buy the grains from local seller? I looked up the grains that you are using . they only have water kefir grains. I didn't see the milk one. thanks
+pa mimo No, the essential oil would kill some of the good bacteria comes in contact with it, but it goes after the bad bacteria, same with oregano oil. That's why when I use the EO's with this I put it in just prior to drinking and don't leave it in. The herb is fine in there.
Hi, not clear if u ended up putting in the fridge or u left it outside for second fermentation after adding dates, cinnamon and cacao in the bottle? please advise, thanks
another question, sorry Im newbie, after straining the grains, I store the kefir milk into the fridge to keep it cool, I wonder if by adding maple syrup might damage / harm the good bacteria ? or I should add maple syrup right before drinking? or it would be okay to put a spoon of maple and leave it fridge overnight?
You can put it in the second ferment no problem and it will increase the bacteria as they will feed on it, but don't put it into the grains. only the second fermenting kefir
Hi there I've started making kefir for about a month or so and one day the grains stopped fermenting my milk... They rose to rhe top but the milk wasn't fermented... Do u know what happened? Same milk and same routine every night
Is it okay to use kefir grain with carnation evaporating milk on its own, or with half regular milk? Or is evaporated milk bad for the kefir grain or kefir process?
+Shortyjored88 I don't know if there is any lactose in those but my guess is no. Those also have trans fats and other toxins in there so I would really avoid those all together as they are about the lowest quality "milk" you can get.
Both of your videos have been very concise and clear and answered a lot of questions that other videos miss - I also am chuckling because its nice to hear an American saying Kefir the correct way - but I'm laughing as sometimes your using the American way and switch between the pronunciations .... :)
haha! yes I know I used to say it american style and switched to the proper way but go back from habit. Thanks for the nice comment, I'm so happy it was helpful!
I have a question actually - while i wait for my grains i started making kefir using shop bought pre made kefir yoghurt. I think it worked as after letting it sit for 48 hours and more in a warm room (25-27c) - the milk had gone thick and hadnt spoiled. But every video ive seen has these large or good size barely sized grains. When i look at the 3 batches ive made - although i have yoghurt - the grains are not there - they seem tiny - and when i pass it through a sieve - nothing is caught in the sieve. I even tried the 2nd ferment method - cut up some passion fruit etc - the yoghurt didnt seem get any thicker or more lumpy with larger grains of kefir. So im wondering did i actually make kefir - the first batch of home made kefir was done just pouring fresh whole counter milk - not an organic or un pasteurised milk over the bottom remains of the small jar - i mean we had 2-3 tablespoons of left over shop bought kefir at the bottom that i poured the milk on. Have i made kefir or have i just made yoghurt?
Hi - I am making milk kefir using whole milk (cow). Fermenting (thick texture) takes 3 to 4 days and I am leaving it near the heater to have a warm temperature. It has a very sour taste - is it the correct procedure to leave the fermenting for 3 to 4 days or to do within 1 day- please advise. Thanks in advance.
@@iuliu90 Unless there is mold growing on top of it, it should be fine. In fact with more probiotics but much more bitter. But it doesn't really go bad on its own but will turn to cheese.
Got a question for you. I did a second ferment with coconut milk and your recipe for chocolate milk, but I used pretty sour kefir milk. After a couple of days in the fridge it was still pretty sour. I tasted it today which is about a week later and it is delicious. Most of the sourness went away. Can you explain that?
I noticed that before as well. My guess is since there is nothing for the bacteria to eat they die. I don't know. They might even just go into hibernation. Glad you're doing it though, sorry to not be more helpful.
@@Theartofunity okay one more question. If I make kefir yogurt I need to strain away all of the whey. Does this make the kefir no longer healthy? Thank you so much
@@tortelvis1 No, they are 2 different aspects of health. The whey is one thing that is healthy but the kefir is another. You have plenty of probiotics in the kefir and it's very healthy. When I do that I drink the whey separate as well.
So I'm on my third batch and it's gritty or lumpy after straining .. like I'll have small chunks instead of a smooth yogurt or creamy texture .. what am I doing wrong here?
It sounds like it's beginning the transfer to whey sooner than you are expecting. That could be because it's too hot or humid. Instead of a day of fermenting, perhaps try just 18 or 12 hours and that should stop. Unfortunately, this makes for a lot of kefir, more than I could drink when in that situation. So what I did was make a weeks worth and then put the grains in fresh milk and put them in the fridge to stop them from working. I hope that helps.
@@Theartofunity the weird thing is is it's not separating really but I think it was because I didn't have enough milk it was just very gritty this batch is a little bit better cuz I added more milk and let it go longer. I think I'm going to add the same amount of milk this time and then not let it ferment as much I just want it nice and thick
ooh vegan question. cause they seem to have alotta rules, could the grains be fed some dairy typo milk while they're chillin out in the fridge? i mean would it somehow make those grains turn non vegany somehow?
Hello, I started to make Kefir 2 days ago (I got the grains from a lady) and used whole milk, left to ferment for 2 hours... today when I opened up was very slimy , what I am doing wrong? Any information is rely appreciated.
Not sure what you mean by slimy. It might have a bacteria and you can rinse them off in pure water to eliminate that. Heat and humidity of the summer can cause this. I would try calling her to ask.
Thank you, I just found out that the grains was for making some kind of type or yogurt called "VIILI " :) I was worried but is all ok/ Thank you for responding.
Because you'll never get the little pieces of fruit out of the grains when you strain them and they will get mold. you also don't need to cause it will be enough in the second ferment.
I do all these tips...mine kinda tastes like REALLY foamy spit, but spit after having drunk too much beer, and having a pack of cheez its. Tastes like overdosing after a night with the lads basically
Yes, I have to say check with your doctor but it sounds like you have an overgrowth, probably candida. I would stop drinking it as it is adding to the problem. This happened to me as well with drinking too much of that along with other fermented foods. I stopped it all for a few months went on a candida diet and it went away, but you might have to add something else like oregano oil to kill some of it.
@@iuliu90 Probably, if you have too much of any good bacteria it will cause that but especially kefir. I would Leave the grains in milk in the fridge for a few weeks and start over a couple weeks after the symptoms go away.
Cool. Never tried and not sure it would create bacteria as I don't know what they would eat. How long do the grains last? Do they separate like with whey? How is it? Does it stop the fermenting when refridgerated?
@@Theartofunity OH... good questions. Im still learning the ins and outs of kefir with other 'milks'. Hmmm..maybe I should stick to raw milk? I'm in santa barbara, ca so i have access to it.
@@Theartofunity all good questions Bill! it does separate, but now I'm thinking theres nothing for it to eat to grow? and re: raw milk- didn't occur to me , just if its raw doesn't mean its organic.
Yes, It's not as good, in fact I don't even like to use pasteurized, but where I was in NY when I shot this, it was the best milk I could get. I make it in California with just raw milk.
Would you use ultra pasteurized organic grass fed milk over regular pasteurized milk? I am unable to find any grass fed or organic milk that is not ULTRA pasteurized...
Yes, that could be a problem and balance we seem to have to deal with now a days. So your question is what is the highest grade of the bad milks. I would go with the grass fed.
You might have a fungus in there. Rinse the grains with pure water and soak them for a minute then strain and start again with the milk. The summer humidity sometimes causes that.
Yes you can put the milk kefir grains in coconut milk the same way for 24 hours, you just have to put them back in milk for 24 hours once or twice a week, since they get a little weak just with milk kefir since there is no lactose for them to eat.
I just bought kefir and it tastes bitter even after little bit of Overfementing I was expecting sour. How do I make it sour.i am guessing yeast quantity is more than lactic acid bacteria
@@Theartofunity the grains I made my first batch and it turned out to be bitter tasting. I expected more probiotic Bacteria (sour taste). Idk is there anything I can do to make it more sour of how would I know if ny grains are damaged
@@jay-ti8rf Grains are prob not damaged. They are pretty strong. If nothing happens to them for a week then toss em. But to make it more sour let it sit out for longer.
@@Theartofunity actually I did same. I let it over ferment a bit(by mistake as it was my first time) but still it wasn't sour at all. But thanks for advice. I'll probably make some more batch at low temp. Which I read can help bacteria grow and close the lid that helps slow growth of yeast. Actually where I live gets upto 27 celsius in day. And at hot temp yeast takes over. So bitter taste that's my theory 😅
lol, don't worry it's not just you. Take the grains out and rinse them off with milk or pure water, not tap. and let it sit for less time than you have been. let me know
The Art of Unity - Bill Farr thank you it worked, took 3 days of putting extra milk and leaving for only 15hrs but it’s thick and smells like yogurt now, it was so awful before
There is more lactose in 1% milk versus 2% or whole milk. Since the lactose is what the kefir grains feed on, it is the best choice to grow your kefir grains, in my opinion. :-)
Soy bad for you! Wow! You just made the trial of soy in 5 seconds... Depending on who you ask, it is either a wonderful superfood or a hormone disrupting poison. But as with most things in nutrition, there are good arguments on both sides. And like in everything else, moderation is key. Soy milk is bad if you drink 2 liters of it everyday!
I said it in 5 seconds, but the trial has been for many studies, many years and TCM has always suggested avoiding it since ancient. I have not heard any good arguement for soy in 20 years from a real study or trusted source. I wouldn't drink any of it. I would look into more research on this Martin. Best of health
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I prepare mine during night, wake up and drink it like a tequila shot, I dont drink it for the taste (it doesn't even taste bad), I drink it because its healthy.
people should stop bitching about everything.
lol, thanks for saying Martin, glad you're on the health train.
Thumbs up to you man 😄
My (grown) son calls it "milk beer" : )
Kudos to you friend- one of the rare folks that pronounce it correctly. (Ka-Fear)
ahha ,yeah I said it the other way and I get comments from people in both directions. Thanks for saying. :)
The correct one is khe feer, ke fir, ke as in kettle, ke not ka.
This was the best kefir you tube demo so far
Great to hear Morina, thanks for saying and i'm glad it was helpful for you. :)
Thank you for a very straight forward video! i googled "what to do when kefir turns too sour". It's so humid in Orange County and my kefir grains are turning the milk too fast! I learned that there's too much grains and i had to split the grains into two small batches.
And now... dates, cacao and cinnamon!! Sounds delicious!!! Been experimenting on how to get the family to have it. Will try the second fermentation!
haha, that's always the challenge, getting the family on board. Always my challenge and every healer and nutritionist I ever met. Glad you liked the video and good luck!
Very good presentation. Nice input as well on the dangers of soy and the benefits of adding certain foods for the 2nd fermentation
Thank you for saying, glad to have you on board.
Thanks! I've been trying to figure out what's been going wrong with mine and this is the first video that had simple solutions, not just "keep dumping it out until it tastes good"
Great to hear that, thank you for saying and happy it was helpful! Let me know how it comes out now
I think kefir tastes great the way it is, but this flavoring idea is also ingenious. I'm going to try it so I can maybe get my mom to drink more kefir.
Yeah, I'm with you Dom, thanks for saying.
too sweet form me, dont mind kifir by itslef, taste exactly like yogurt -
Yes I'm mostly the same. Tks for saying Michael.
Better not add flavouring ingredients like cinnamon until just before serving for two reasons: these ingredients can contain harmful bacteria that grow in the milk; some ingredients like cinnamon actually kill off good bacteria and prevent them from keeping the kefir balanced.
Okay, good point, but keeping it for a day or two like that is not going to cause a problem
That is not true. Experiments were done with many products added to kefir and it inhibited most bacteria. Everything you ever wanted to know about kefir. users.sa.chariot.net.au/~dna/kefirpage.html
Just wanted to say I love, value and respect the knowledge you give out. Thank you so much. I recently started drinking raw milk and was actually going to start incorporating raw kefir as well. Wanted to see your stand point on raw dairy cheers!
Raw dairy is great in moderation if your body takes well to it. I would make it kefir even better though. Gonna make a video on raw dairy soon. Thanks for all the nice words!
+TheArtofUnity.com Awesome! So raw kefir is a good way to go then? Ya defently feel really good on raw milk and raw goats cheese. It's helped my digestion a ton. Really looking forward to the video. No worries brother have a wonderful weekend!
You answered a bunch of my questions about making Kefir, what to do " if " , and added some very interesting solutions to taste ! Thank you =)
- Also ... you are the only Content Creator I've heard pronounce Keh-Fear correctly. Thank you for this as well.
What an informative video. Love the dates and cinnamon kefir. A nice change of pace!
Yes, to keep it going I think it requires some creativity. What do you like to put in yours?
What would you suggest for new grains reactivated a week ago that are consistently making kefir BUT the aftertaste is very bitter ( not sour - bitter) even after my second ferment with fruit.
I increased the milk levels with only 1 teaspoon of grains so it will ferment more slowly and increase the bacterial content and maybe lower the yeast content ??
The bitterness is absolutly gross.
That's happened to me from time to time depending on many things. I've blended dates and added to the second ferment and other fruit and sometimes would help. For me I had to ferment for less time, even as little as 8 hours in some cases. This made me realize I was making too much kefir and had to slow it down. The grains are edible and I would start eating them and compost the rest so allow for this. Hope that helps.
THANK YOU FOR PRONOUNCING "KEFIR" PERFECT! It is so annoying when people do not know how to pronounce yet they make a video about kefir! Geesh!!
lol, don't look at my old one's as it is my habit not to say it properly. But thanks for saying.
Really 🙄 get over people's pronunciation. As you see below he says he used to say it wrong.. First world problems are so over stated
Thank you 🎉best video ever . Simple explanation and to the point . 😊
Thank you for saying. So happy you liked it. Do you make it?
Can you please tell me how to stop kefir from getting sour in the first place? I mean the first ferment.
Kefir does wonders to my stomach considering that I have Crohn’s disease and I need good bacteria as well as digestive enzymes. Unfortunately, my Kefir started getting too sour after 7th or 8th batch. Now every batch is too sour even if the milk has not even curdled, then it’s almost unusable because fermented food is high on FODMAP and gives me stomach ache 😖.
It matters the temp and humidity. That has probably gotten hotter since you started. So put it in the fridge after 10 hours and see how it is then.
cinnamon being antibacterial is my concern as well along with not being able to use honey for the same reason. then you ad theobromine as well. liking this idea less and less.
Cinnamon powder is not powerful enough to break up all the good bacteria in there. Even cinnamon EO would not do that, but I would put that in if so just before drinking. Honey is the same. There is too many bacteria constantly multiplying to stop. If that were the case one dose of either of those would kill all flu or cold symptoms.
Milk !!
Personally I prefer Water Kefir Grains.. (you can ferment them with either: Water or Coconut Water).
Very simple, and you dont have to deal with all that milk taste !
I have a video on water kefir. So you use the water kefir grains with coconut water? What brand do you use and what's your recipe if you don't mind?
@@Theartofunity
I'm in the UK and I bought online from a company called: freshly fermented. But I am sure that almost all companies online with decent websites will be fine ;)
i do a 2 day ferment with water sugar.. (or sometimes coconut water and some sugar)
or a partial mix of coconut water + Water + Sugar.
I use Cane sugar ('caster' because it dissolves easier, unlike granulated which takes much longer to dissolve) I also add a quarter teaspoon of unrefined golden sugar (to give it a slight mineral feed). - apparently you mustly use too much unrefined sugar because it knocks the socks off the kefir granules and can damage them.
sometimes I add a quarter cup of the previous ferment into it (to give it a helping start). and sometimes I add some pieces of clean unwaxed lemon (with skin) to help lower the PH (and apparently it boosts calcium).
After 2 days (in glass jar covered with tissue), I pour off the liquid into another glass bottle and let it ferment another 2 or 3 days.
sometimes plain, sometimes with ginger or lemon or fruit.
ALL THE ABOVE IS AT ROOM TEMPERATURE.
after the 2nd ferment, put in fridge.
Kefir grains usually multiply, so my 20gram supply ends up being more than 100grams in about a fortnight.
ie: buy some large glass bottles and mason jars !
i'm sure that websites will give a more legible version of what I just said.
the only thing I havent settled on is the AMOUNT OF SUGAR I am supposed to use.
@@easybullet3 Ahh okay that makes sense with partial, but this sounds good. I make coconut kefir sometimes with the milk grains but they will starve if you do it more than about 2 times. This is great, thank you for sharing! Hope more people see and try this too! Good to have you aboard!
Thanks for the good info, made my first batch yesterday with the recommended 250ml of milk, kept in a room about 60/70f and tried it today 24 hours later, it was very sour like gone off milk, but drinkable, from what you say there probably wasn't enough milk to feed the grains. None of the videos on kefir seem to say anything about temperature, anyway thanks for some good ideas, I'll try the flavoured tomorrow.
Glad you liked it thanks for saying.
hi,
first of all, your videos are great! i found your channel yesterday and have been watching it non stop!
seeing all your knowledge, i was thinking that maybe you can help me
i started making kefir a couple of weeks ago.. it is a bit cold where i live, so I'm keeping it for a bit longer to get satisfying results... but i have been getting a issue... my kefir forms a 'film' on top... (it looks like the fat that forms when you bring it to a boil and cool it.. and if you extract it 'creates' cream.. we call it 'nata' in portuguese...)
i use 'raw milk' (i pasteurize it myself the right way), could that be the reason? should i start using other milk?
also, i have been skimming the top every time and it gets a little time-consuming.. would it be ok if i just mix it in and eat that part too?
sorry for the long question, I'm not very good at expressing myself well in english
thank you
Yes you can just mix it or take it out whatever is your preference, either is fine. I'm glad you found us thank you for the nice words and great to have you aboard!
TheArtofUnity.com thank you so much for answering! and for doing this awesome work 😊
Im brand new to this and have made 3 batches. I was told to throw away the first few. This third batch seemed a good consistency so I kept it, but wow it was sour. More sour than the storebought. I hope I can figure this out bc I cant stomach that level of sour, but I wanted homemade bc more probiotics. Im also on the 2nd fermenting of my first batch of water kefir. Nervous and excited. Lol
okay guys I need a little help here. I have a tablespoon of grains ordered. It is 30 degree Celsius where i live and even 1 or 2 Kefir grains are fermenting milk in about 10 hours. I can't produce so much of Kefir as I'd run out of space for storing them. So i am storing them in milk in the refrigerator and take some of them out every 2 days to ferment a liter of milk. I this practice okay?
Yes that's fine, you can leave them in the fridge for months.
Great video of saving the kefir grains
Thanks, glad you liked it.
Thanks for the video it's the best really thanks again 👌
Glad you liked it Nida! Thanks for saying
Hi great info as i am having same issues of having more grains and my kefir getting sour as i only add less milk since it is only me who is consuming it. I have a question, can you tell me how i can store grains for about a month while i am on holiday please?
Put them in new milk with a paper cover on top into the refrigerator and they will be fine. Maybe 1 or 2 days before they wake up depending on the humidity and temperature when you return
I like the idea of using the dates in the second ferment. I am curious if it would work equally well if I use a couple of dried figs. Also, if I were to fill a one quart mason jar should I only use the 2 dates/figs and should I increase the amount of cinnamon and cacao? Thanks much
You can use figs yes, but they don't integrate into flavor as well as the dates. You are asking questions based on taste, so if you like more cinnamon flavor then use more. This is something you have to experiment with, but don't worry it's fun.
I've heard that if you keep the kefir grains & milk in the fridge for the second fermentation, then that makes for a sweeter. What are your thoughts, thanks.
Not sure if that's exactly true based on the cold, but it certainly taste sweeter when it's cold, but you don't put the grains in with the second ferment. Also depends on what your second fermenting with. Either way I like it better cold.
I'm using goat's milk. Does it damage the Kefir grains to place them in the fridge every second ferment? There's another video I saw where a woman said she always stores her second fermentation with the kefir grains in the fridge. Thanks for your feedback!
Goats milk is great and prefered, no problem putting them in the fridge.
Thank you so much I just have a few day with my grains, I like but my kids think is to sour, so great ideas to make for my kids!
Glad you liked it Ana, thanks for saying!
Ana Torres
My kids love it as a smoothie with bananas.
Great to hear!
I’m new to this. Where do you get the starter grains to make kefir?
YOu can find them online either on craigslist or amazon sells them too.
Hello ... Thanks for sharing the great videos ..
I have been really trying to get into water kefir , milk kefir ... If I leave it for 24 hours to ferment, I get chronic diarrhoea, stomach cramps, bloating and pain " if I ingest first thing in a morning, before breakfast etc ...
If I add milk to grains and drink slowly during the day, starting a few hours after beginning ferment, it's not such an issue ... What's your thinking ? Do you think I'm even getting any benefits at all that way ?
Any advice would be greatly appreciated before I give it up .. ? Best Regards
It sounds like you are getting great benefits. And yes, I would have thought that even without telling me that. Keep monitoring your body but also lowering stress and sleeping well, touching the earth (see my video on earthing) will all help as well. I also recommend psyllium husk fiber.
Best way to avoid stomach problems is to drink kefir with a meal, before the meal or after one hr.
@@g-manhenn5881 all day long really :)
i like it super sour isnt it also super healthy? i am trying kill candida so dates would not be a good idea am i right?
I would actually stop kefir all together until you clear that up. Search videos for turpentine gum spirits and also you can search my candida diet at theartofunity.com but yes, no dates.
@@Theartofunity I thought that kefir is ok with candida as it overgrows the bad bacterias
@@luannalovell no, it will make it worse if you have it. you have to check with your doctor. for me i have noticed and see it can make it worse.
هل علجت الكنديدا
Are you cured of candida?
What do I need to do to keep my kefir alive while I’m off for 3 weeks?
Please also let me know if I can use a mason jar or if I need a plastic container. Thank you for your help!
Put it in the fridge and will be fine and get a mason jar. plastic is no good
HI
Thanks for great tutorial!
I was wondering if you can get Lactose[ milk sugar] powder? that way you could keep making coconut kefir with the kefir grains still getting their preferred food, without needing to swap them into cow/ goat/ or sheep milk to revitalise them?
As far as I know that won't work. I know it's an issue for me too, I'd rather just keep making the coconut kefir, but just do that until the grains really are not converting it and use the milk for as short as possible.
Thought cinnamon was antibacterial... Why would you add that to kefir???
It is but it's not enough to kill the bacteria in there and you're not adding it to the grains. The essential oil would kill more but I wouldn't worry about it much, since the ratio is very small.
great video thanks. I been buying store made kefir . wow this stuff is great. is it ok to buy the grains from local seller? I looked up the grains that you are using . they only have water kefir grains. I didn't see the milk one. thanks
Yes, local is good and perhaps looking online I'm not sure where you are.
zee k fusion teas have them u can order them off of amazon
Best recipe I’ve seen
glad you liked it thank you!
If you put cinnamon (antifungal and antibacteria) with kefir ( fungus and bacteria) you dont kill it all?
+pa mimo No, the essential oil would kill some of the good bacteria comes in contact with it, but it goes after the bad bacteria, same with oregano oil. That's why when I use the EO's with this I put it in just prior to drinking and don't leave it in. The herb is fine in there.
@@Theartofunity I'm very interested in the research behind this, if you could share a link I'd very much appreciate it.
@@ingridx1715 There is some in the blog for this but if not what you're looking for google will help you.
Wouldn’t the anti fungal and antibacterial cinnamon harm the probiotics in the culture though?
Thanks for asking, no those are too strong for it. It only will kill bad bacteria.
Hi, not clear if u ended up putting in the fridge or u left it outside for second fermentation after adding dates, cinnamon and cacao in the bottle? please advise, thanks
the second ferment happens outside of the fridge. putting it in the fridge retards the growth of more good bacteria
another question, sorry Im newbie, after straining the grains, I store the kefir milk into the fridge to keep it cool, I wonder if by adding maple syrup might damage / harm the good bacteria ? or I should add maple syrup right before drinking? or it would be okay to put a spoon of maple and leave it fridge overnight?
You can put it in the second ferment no problem and it will increase the bacteria as they will feed on it, but don't put it into the grains. only the second fermenting kefir
@@Theartofunity I know that, my question was, to put maple syrup to do the second fermentation outside of the fridge or in the fridge? thanks again
either is fine depending on your taste, try out and see, you'll need less with it out of the fridge
Hi there I've started making kefir for about a month or so and one day the grains stopped fermenting my milk... They rose to rhe top but the milk wasn't fermented... Do u know what happened? Same milk and same routine every night
Is it okay to use kefir grain with carnation evaporating milk on its own, or with half regular milk? Or is evaporated milk bad for the kefir grain or kefir process?
+Shortyjored88 I don't know if there is any lactose in those but my guess is no. Those also have trans fats and other toxins in there so I would really avoid those all together as they are about the lowest quality "milk" you can get.
I did ,and work well, I think I should stop.
That's good, why do you want to stop?
thanks for the video does 1 tsp of salt affect the finished kefir cheers
I would not mix them with the grains, but it should be fine in the finished kefir.
thanks I make ayran
Both of your videos have been very concise and clear and answered a lot of questions that other videos miss - I also am chuckling because its nice to hear an American saying Kefir the correct way - but I'm laughing as sometimes your using the American way and switch between the pronunciations .... :)
haha! yes I know I used to say it american style and switched to the proper way but go back from habit. Thanks for the nice comment, I'm so happy it was helpful!
I have a question actually - while i wait for my grains i started making kefir using shop bought pre made kefir yoghurt. I think it worked as after letting it sit for 48 hours and more in a warm room (25-27c) - the milk had gone thick and hadnt spoiled. But every video ive seen has these large or good size barely sized grains. When i look at the 3 batches ive made - although i have yoghurt - the grains are not there - they seem tiny - and when i pass it through a sieve - nothing is caught in the sieve. I even tried the 2nd ferment method - cut up some passion fruit etc - the yoghurt didnt seem get any thicker or more lumpy with larger grains of kefir. So im wondering did i actually make kefir - the first batch of home made kefir was done just pouring fresh whole counter milk - not an organic or un pasteurised milk over the bottom remains of the small jar - i mean we had 2-3 tablespoons of left over shop bought kefir at the bottom that i poured the milk on. Have i made kefir or have i just made yoghurt?
You have to buy kefir grains to make kefir. You can't make it from just kefir. Once you have the grains then follow what to do from the video.
Is it OK to second ferment plain coconut milk kefir like you do with cow's milk kefir?
Yes of course. Hope it goes well!
As someone trying keto (good so far) I would like to make this with full fat whole milk and cream if possible. Would this be a problem?
No problem, in fact I would use raw if possible.
Hi - I am making milk kefir using whole milk (cow). Fermenting (thick texture) takes 3 to 4 days and I am leaving it near the heater to have a warm temperature. It has a very sour taste - is it the correct procedure to leave the fermenting for 3 to 4 days or to do within 1 day- please advise. Thanks in advance.
The less you leave it the less sour it will taste. Leave it for one day and see how you like it.
@@Theartofunity could you tell me if is bad for health when you let you jar without the grains for 4 days at the room temperature and drink it then ?
@@iuliu90 I don't understand to eat the grains or the kefir? what jar without grains?
@@Theartofunity yes the kefir to drink it after 4 day at a room temperature...
@@iuliu90 Unless there is mold growing on top of it, it should be fine. In fact with more probiotics but much more bitter. But it doesn't really go bad on its own but will turn to cheese.
Got a question for you. I did a second ferment with coconut milk and your recipe for chocolate milk, but I used pretty sour kefir milk. After a couple of days in the fridge it was still pretty sour. I tasted it today which is about a week later and it is delicious. Most of the sourness went away. Can you explain that?
I noticed that before as well. My guess is since there is nothing for the bacteria to eat they die. I don't know. They might even just go into hibernation. Glad you're doing it though, sorry to not be more helpful.
@@Theartofunity okay one more question. If I make kefir yogurt I need to strain away all of the whey. Does this make the kefir no longer healthy? Thank you so much
@@tortelvis1 No, they are 2 different aspects of health. The whey is one thing that is healthy but the kefir is another. You have plenty of probiotics in the kefir and it's very healthy. When I do that I drink the whey separate as well.
Will kefir graines survive and thrive in a non dairy milk only (ex: cashews, almond?)? Did you experiment with that already?
No, as mentioned it needs lactose, but for a few days you'll be good.
Cara membuat kefir
Back on the Kefir train Bill, thanks for vid! ;-)
haha, cool. Good to hear. Have you tried the sauerkraut? It's a lot easier and more probiotics
@@Theartofunity Bill I haven't! You have a vid on your channel?
@@Sbannmarie Yes, super easy! th-cam.com/video/vDd3ZZfAUUU/w-d-xo.html
You said that you should not make kaffir with soy milk, so I thought about stopping, I was afraid.
oh yes, try coconut milk if you like.
So I'm on my third batch and it's gritty or lumpy after straining .. like I'll have small chunks instead of a smooth yogurt or creamy texture .. what am I doing wrong here?
It sounds like it's beginning the transfer to whey sooner than you are expecting. That could be because it's too hot or humid. Instead of a day of fermenting, perhaps try just 18 or 12 hours and that should stop. Unfortunately, this makes for a lot of kefir, more than I could drink when in that situation. So what I did was make a weeks worth and then put the grains in fresh milk and put them in the fridge to stop them from working. I hope that helps.
@@Theartofunity the weird thing is is it's not separating really but I think it was because I didn't have enough milk it was just very gritty this batch is a little bit better cuz I added more milk and let it go longer. I think I'm going to add the same amount of milk this time and then not let it ferment as much I just want it nice and thick
@@ambercalhounmusic This is the same problem. If there is more grains or less milk than it's supposed to be, then they will work on the milk faster.
ooh vegan question. cause they seem to have alotta rules, could the grains be fed some dairy typo milk while they're chillin out in the fridge? i mean would it somehow make those grains turn non vegany somehow?
The end result (kefir) is non-vegan in that case, however the grains are always vegan and can be strained in water after that and still be vegan.
Chronic pain in my father's thigh bone: can the pain be cured by drinking milk kefir??
100% just get the best quality milk raw if goat or cow if possible, also look into deep pelvic stretches. Its helped me a lot with my pain.
Will whole milk raise ldl cholesterol….I’m just scared of whole milk getting a heart attack drinking too much whole milk kefir thick and creamy
I would avoid dairy then.
May i ask why does my kefir milk taste bitter after 24 hours of fermentation?
Hello, I started to make Kefir 2 days ago (I got the grains from a lady) and used whole milk, left to ferment for 2 hours...
today when I opened up was very slimy , what I am doing wrong? Any information is rely appreciated.
Not sure what you mean by slimy. It might have a bacteria and you can rinse them off in pure water to eliminate that. Heat and humidity of the summer can cause this. I would try calling her to ask.
Thank you, I just found out that the grains was for making some kind of type or yogurt called "VIILI " :) I was worried but is all ok/ Thank you for responding.
Glad you got to the bottom of it. Best of health!
Why is it recommended by others not to add fruit in with the milk and grains in the first batch although the grains feed on the fruit.
Because you'll never get the little pieces of fruit out of the grains when you strain them and they will get mold. you also don't need to cause it will be enough in the second ferment.
I do all these tips...mine kinda tastes like REALLY foamy spit, but spit after having drunk too much beer, and having a pack of cheez its. Tastes like overdosing after a night with the lads basically
Wow, sounds delicious, lol. Sorry to hear that. I hope this helps.
I put mine into a ice block (for drinks) and pop one at and use
Yes, that's awesome I like that. Thanks for the comment Robert!
Hi, Any idea why kefir becomes slimy?
Thanks
Yeast
hello, do you know why does kefir bloated me every time ? i drink like 250 ml after 2 fermentation usually.. for a mounth now
Yes, I have to say check with your doctor but it sounds like you have an overgrowth, probably candida. I would stop drinking it as it is adding to the problem. This happened to me as well with drinking too much of that along with other fermented foods. I stopped it all for a few months went on a candida diet and it went away, but you might have to add something else like oregano oil to kill some of it.
@@Theartofunity thanks a lot, but shouldn.t the probiotics in the kefir kick that infection ? That s why i started consuming in the first place .
@@iuliu90 Probably, if you have too much of any good bacteria it will cause that but especially kefir. I would Leave the grains in milk in the fridge for a few weeks and start over a couple weeks after the symptoms go away.
great Video! do you get the same great amount of bacteria from water Kefir grains as u get from dairy Kefir grains?
As far as I know the milk kefir grains produce more with less sugar
are the dates fresh dates or can you use the dehydrated dates ? How much of the cinnamon and cacoa do you use per cup of kefir ?
Fresh are better but you can use dehydrated. About 1/8 of a teaspoon and see how it tastes and then add more if you like.
Nothing I can do if I'm vegan or have no cheap access to unpasteurised milk?
Sure I have a video on coconut kefir if I didn't mention it in this one. See my coconut milk video
Even though not as potent, water kefir is best for vegans who dont want to get in trouble with revitalizing their milk kefir once in a while... :-)
Yes, have full tutorial on water kefir and kombucha
Oh, by the way- been making kefir from oat milk
Cool. Never tried and not sure it would create bacteria as I don't know what they would eat. How long do the grains last? Do they separate like with whey? How is it? Does it stop the fermenting when refridgerated?
@@Theartofunity OH... good questions. Im still learning the ins and outs of kefir with other 'milks'. Hmmm..maybe I should stick to raw milk? I'm in santa barbara, ca so i have access to it.
@@Sbannmarie I love that when I have a good organic source. but let me know how the others go.
@@Theartofunity all good questions Bill! it does separate, but now I'm thinking theres nothing for it to eat to grow? and re: raw milk- didn't occur to me , just if its raw doesn't mean its organic.
@@Sbannmarie not sure if i answered the question already. ???
Excellent video thank you
Glad you liked it Steve, nice to have you on board!
nice, problem solve!
Good to hear Leona, thanks for saying.
how much kefir would be enough to get full benefits daily.
You can have as little as a 1/4 cup. As mentioned I drink about a cup twice a day.
I was under the impression that you are not supposed to use ULTRA pasteurized milk when making kefir?
Yes, It's not as good, in fact I don't even like to use pasteurized, but where I was in NY when I shot this, it was the best milk I could get. I make it in California with just raw milk.
Would you use ultra pasteurized organic grass fed milk over regular pasteurized milk? I am unable to find any grass fed or organic milk that is not ULTRA pasteurized...
Yes, that could be a problem and balance we seem to have to deal with now a days. So your question is what is the highest grade of the bad milks. I would go with the grass fed.
Good call. Thanks!
why are my kefir grains lessening and culturing real sour kefir?
You might have a fungus in there. Rinse the grains with pure water and soak them for a minute then strain and start again with the milk. The summer humidity sometimes causes that.
+TheArtofUnity.com thankyou so much will do as u said.
I was told to never wash them with water, always milk
PUre water is okay but if you want to use milk that's okay too. I use pure water often.
At last an American pronouncing it correctly! There is hope in this world.
ahaha, yeah but no one knows what i'm talking about. thanks for saying
You mixed semisweet cocoa with the sweet cinnamon and sweet dates? Too sweet!
Cacao is bitter not sweet. But you can do as you like.
Finally, someone tells the truth about soy. (the killer of dogs)
Yes, and slow killer of us as well. Thanks for saying Tim.
YES! You're right about soy.
is it normal for kefir to taste slimy?
No not really. What's the humidity like by you?
can you make fefir with just coconut milk?
Yes you can put the milk kefir grains in coconut milk the same way for 24 hours, you just have to put them back in milk for 24 hours once or twice a week, since they get a little weak just with milk kefir since there is no lactose for them to eat.
Where do I store my Kefir when they are Fermenting?
Put it in a cabinet at mentioned.
TheArtofUnity.com Ok thank you :)
TheArtofUnity.com Is it ok to use stainless steel when straining the grains?
I don't like that as they can damage the soft grains,
Can you add cream to male a creamier kefir ?
I've never tried it but I think it would be fine. Let me know how it goes.
I just bought kefir and it tastes bitter even after little bit of Overfementing I was expecting sour. How do I make it sour.i am guessing yeast quantity is more than lactic acid bacteria
Not sure when you say bought? But if you made it just ferment it for less time.
@@Theartofunity the grains I made my first batch and it turned out to be bitter tasting. I expected more probiotic Bacteria (sour taste). Idk is there anything I can do to make it more sour of how would I know if ny grains are damaged
@@jay-ti8rf Grains are prob not damaged. They are pretty strong. If nothing happens to them for a week then toss em. But to make it more sour let it sit out for longer.
@@Theartofunity actually I did same. I let it over ferment a bit(by mistake as it was my first time) but still it wasn't sour at all. But thanks for advice. I'll probably make some more batch at low temp. Which I read can help bacteria grow and close the lid that helps slow growth of yeast. Actually where I live gets upto 27 celsius in day. And at hot temp yeast takes over. So bitter taste that's my theory 😅
@@Theartofunity thanks for help though
Will this work well with my raw goats milk?
yes, that's the best
Where do I get kefir grains in Kenya
I don't know Anne. If Amazon delivers there you can get it there.
You can get it in Westlands. Google online they have Kefir grains and Kefir just discovered this today for a friend who lives in Kenya.
Thanks!
Glad you liked it Maria!
May I use kefir in soy milk?
Yes, but you can't use soy milk to make kefir.
thanks!
Glad it was helpful!
Just saw the comment below and F my luck my kefir smells like tequila, I forgot about it 😪 I don’t know if I should just chuck it in the trash
lol, don't worry it's not just you. Take the grains out and rinse them off with milk or pure water, not tap. and let it sit for less time than you have been. let me know
The Art of Unity - Bill Farr thank you it worked, took 3 days of putting extra milk and leaving for only 15hrs but it’s thick and smells like yogurt now, it was so awful before
@@idontkknowher Oh great to hear, thanks for the follow up. :)
I'm making raw milk kefir myself.
Great stuff and thanks for sharing where you got them earlier
I'm on day 7 and its not that difficult at all.
Oh did I, well for others.. I got good grains from Q-ality Cultures on ebay.
That Kefir looks quite watery...
That's whey, may have gone too long in the ferment but that's how it looks when it's not full of commercial ingredients.
I noticed you use 2% milk too, does that affect?
I just notice it works better without the fat in the pasteurized milk but I much prefer raw milk when available
There is more lactose in 1% milk versus 2% or whole milk. Since the lactose is what the kefir grains feed on, it is the best choice to grow your kefir grains, in my opinion. :-)
+magicseasinger true
Mine has started smelling like sulfur
Your kefir? the grains? after how long?
No such thing as vegan kefir… who are you kidding
why dont u use raw milk?
I couldn't get it where I filmed this but always prefer that when I can.
From what I get, it means, you do second fermentation in one go? The second act only add flavor? Newbie here. Still foggy to me...
Yes, that's the way.
I don't understand why soy is not good for you! What about Asian women who are so young looking and healthy and soy is high in their diet
you didn't remove the date seeds before throwing them inside loool
I think I did, that's the plan I had, did you see one go in? I always wonder if I miss one how much would it disintegrate.
Soy bad for you! Wow! You just made the trial of soy in 5 seconds...
Depending on who you ask, it is either a wonderful superfood or a hormone disrupting poison. But as with most things in nutrition, there are good arguments on both sides.
And like in everything else, moderation is key. Soy milk is bad if you drink 2 liters of it
everyday!
I said it in 5 seconds, but the trial has been for many studies, many years and TCM has always suggested avoiding it since ancient. I have not heard any good arguement for soy in 20 years from a real study or trusted source. I wouldn't drink any of it. I would look into more research on this Martin. Best of health
Fermented soy is absolutely fine.
Volume is too low
Isabella Langridge turn it up
My kefir taste acidic
Vegan kefir ahahahahahahahaha
so it didn't work for you, eh? lol