I’m wondering what you meant at the end while speaking about Kefir Grains--you said to throw out the first several batches. You didn’t mean throw out the grains right? Just the first several kefir batches?
Yes, I generally recommend throwing out the first batch of kefir, if you have ordered it online. You keep the kefir grains to make more kefir. The grains may not be strong enough to have a healthy balance of bacteria. Kind of like sourdough, you want to make sure it's strong and healthy. If you get kefir grains from a friend that makes kefir all the time they would be fine, but if you are ordering it online like I did it was probably sitting inactive for 3-5 days and it needs a refresh. Does that make sense?
Yes--thank you. I actually went to a local farmers market tutorial yesterday where a women who raises dairy goats said I wouldn’t necessarily need grains--that I could actually just add some already made goat kefir into the fresh goat milk and start that way. What do you think?
@@lindadekoch809 that's called the "backslop method" in cheesemaking, but you can't really do that with kefir. You won't ever end up with viable kefir grains, and I'm not sure how many "generations" or times you could do that and still maintain any sort of good bacteria level. You might be able to backslop 2-3 times and then I think it gets pretty diluted and you lose most of the bacterial strains. It's not really kefir without the grains. Honestly I would just buy the grains but that's up to you!
Fermented milk drinks are so delicious I don't know how many people think it doesn't taste good. I guess they're just not used to it. I always drink it cold, it's so refreshing!
I bought my grains from Fusion Tea as well and they were so healthy when they arrived. I use raw A2/A2 cows milk to make my kefir and I love it! I’m sure I would love the kefir goats milk, too. I do love goats milk. I do a second ferment on mine.
Oh really? I’ve never done a second ferment. I’ll have to try that! Yes, I love the goats milk, especially my Nigerian, it’s got so much fat. I buy A2/A2 jersey milk from my neighbor sometimes. I noticed it was a little thinner than my goat milk, but the taste was still really good. Does the second ferment thicken it?
@@TheFarmhouseMom, yes, the second ferment thickens and slightly sweetens the kefir. After straining my grains, I add about 8 blueberries to my kefir, put a lid on it and let it sit out for two hours, then put it in the fridge. You can strain the fruit out but I don’t. It doesn’t taste like flavored kefir but it adds more good bacteria and yeast to the kefir.
@@tempoartworksYT2024 only if you want to pasteurize the milk. I don’t heat my cows milk, I keep it raw. It has far more healthy bacteria in it than pasteurized milk.
Yes you can! I would do the first ferment, drain the grains, and then add whatever you want to flavor it. Then I would ferment that mixture for another 24 hours in the refrigerator. Hope that helps!
@TheFarmhouseMom Are you using Raw milk ... I wanted to use raw, but woman that sells it to me says I should boil the milk first ... because of bacteria? Any advice?
I use raw goat milk. You will find many opinions on raw milk. Some people are positive that is carried deadly bacteria and it MUST be pasteurized, some people want the beneficial benefits of raw milk. My family and I use raw milk for everything, we have had no problems, millions of people use and have used raw milk for centuries. If you read any of Joel Salatin’s books, you will read that the bacteria levels change depending on if you are feeding grain by products or whole grain. We feed whole grain. No cheap feed for us.
To be safe, you may not want to drink your first batch of kefir. The beneficial bacteria within the grains may be weak on the first batch, you are reviving them after you receive them in the mail. I fed mine to my chickens, or you can water it down and feed to plants. You save the grains, never throw those away. The grains are what you use to create the kefir.
It can last as long as 3 weeks...as long as it tastes/smells good and there are no signs of mold or separation it should be good. Ours never sticks around longer than a few days!
The grains may need more time and less food. My kefir grains multiply after every batch. Are your kefir grains multiplying after every batch? If not, they may be in too much milk (food) for their strength, or it may be too cool for them. Try 1/2 the milk you usually use, and leave it for 2-3 days in a warm-ish area. Once you have the right amount of food (milk) for them, they will multiply every feedings and can handle increasing amounts.
No, that will be fine. The ones I purchased from Fusion Teas are cultivated in raw cow's milk. After a few batches, the goat milk flavor really starts to shine through.
What kind of probiotic creation would I get, if I put 1 capsule of Jarrow dophilus eps in a glass of goats milk? And let it sit for 2 days? I know it would ferment in the milk, but is it healthy to do this? So rather than take the probiotic, I want to ferment the powder in milk, instead of consuming the pill.
How do you actually make the Kiefer? I cannot find the way to make keifer and i I want to make my own. Nobody will tell you how to make your own Kiefer grains ? Who do you buy from them im in Ohio
You can't make your own kefir grains. You can make kefir from the milk after you have the grains, but you can't make the grains themselves. You have to buy them, or get them from a friend if they have extra. I left the Amazon link below the video where you can purchase them.
At arpund the 6 min mark you said " throw away the first batch and by the second or third batch it shpuld be safe to drink." What? Throw away the grains? Use the first strain and re grain and then repeat that again the third time but only throw the first grain? I dont get what tour saying. 😕
Throw away the first batch, not throw away the grains. Otherwise you wouldn’t have anything to make the second batch. It’s just like sourdough, it needs a little time to develop the good bacteria. Since you are sitting raw milk out on the counter at room temperature, it’s best to make sure your grains are strong and healthy before consuming.
It’s like sourdough…generally you need a little time to build up the good bacteria. So if you are starting with brand new grains, the beneficial bacteria strains may not be fully awake, and they need time to be strong and active. So throw out that first batch. If you get real active grains from a friend, you don’t need to throw it away. Hope that makes sense!
I’m wondering what you meant at the end while speaking about Kefir Grains--you said to throw out the first several batches. You didn’t mean throw out the grains right? Just the first several kefir batches?
Yes, I generally recommend throwing out the first batch of kefir, if you have ordered it online. You keep the kefir grains to make more kefir. The grains may not be strong enough to have a healthy balance of bacteria. Kind of like sourdough, you want to make sure it's strong and healthy. If you get kefir grains from a friend that makes kefir all the time they would be fine, but if you are ordering it online like I did it was probably sitting inactive for 3-5 days and it needs a refresh. Does that make sense?
Yes--thank you. I actually went to a local farmers market tutorial yesterday where a women who raises dairy goats said I wouldn’t necessarily need grains--that I could actually just add some already made goat kefir into the fresh goat milk and start that way. What do you think?
@@lindadekoch809 that's called the "backslop method" in cheesemaking, but you can't really do that with kefir. You won't ever end up with viable kefir grains, and I'm not sure how many "generations" or times you could do that and still maintain any sort of good bacteria level. You might be able to backslop 2-3 times and then I think it gets pretty diluted and you lose most of the bacterial strains. It's not really kefir without the grains. Honestly I would just buy the grains but that's up to you!
Fermented milk drinks are so delicious I don't know how many people think it doesn't taste good. I guess they're just not used to it. I always drink it cold, it's so refreshing!
Me too! I have it blended with fruit every morning. So good!
Thank you so much! I just started making my own Kefir. I live in the city but can get raw goat milk in WA state, so I appreciated this tutorial!
You are so welcome! I’m so glad it helped.
I bought my grains from Fusion Tea as well and they were so healthy when they arrived. I use raw A2/A2 cows milk to make my kefir and I love it! I’m sure I would love the kefir goats milk, too. I do love goats milk. I do a second ferment on mine.
Oh really? I’ve never done a second ferment. I’ll have to try that! Yes, I love the goats milk, especially my Nigerian, it’s got so much fat. I buy A2/A2 jersey milk from my neighbor sometimes. I noticed it was a little thinner than my goat milk, but the taste was still really good. Does the second ferment thicken it?
@@TheFarmhouseMom, yes, the second ferment thickens and slightly sweetens the kefir. After straining my grains, I add about 8 blueberries to my kefir, put a lid on it and let it sit out for two hours, then put it in the fridge. You can strain the fruit out but I don’t. It doesn’t taste like flavored kefir but it adds more good bacteria and yeast to the kefir.
@@coopie624 oh that sounds good! I’m definitely doing that 😀
I get fresh goat milk from my neighbor. Do I need to heat the milk before making keifer? Some say to 180 degrees.
@@tempoartworksYT2024 only if you want to pasteurize the milk. I don’t heat my cows milk, I keep it raw. It has far more healthy bacteria in it than pasteurized milk.
Can i add monk fruit or vanilla to make this taste better? Or does it kill the bacteria? Thanks
Yes you can! I would do the first ferment, drain the grains, and then add whatever you want to flavor it. Then I would ferment that mixture for another 24 hours in the refrigerator. Hope that helps!
Yum!
@TheFarmhouseMom Are you using Raw milk ... I wanted to use raw, but woman that sells it to me says I should boil the milk first ... because of bacteria? Any advice?
I use raw goat milk. You will find many opinions on raw milk. Some people are positive that is carried deadly bacteria and it MUST be pasteurized, some people want the beneficial benefits of raw milk. My family and I use raw milk for everything, we have had no problems, millions of people use and have used raw milk for centuries. If you read any of Joel Salatin’s books, you will read that the bacteria levels change depending on if you are feeding grain by products or whole grain. We feed whole grain. No cheap feed for us.
throw away the first batch ..? first batch of the entire bottle ..what is left then to use?
could you elaborate clarify pls ..
To be safe, you may not want to drink your first batch of kefir. The beneficial bacteria within the grains may be weak on the first batch, you are reviving them after you receive them in the mail. I fed mine to my chickens, or you can water it down and feed to plants. You save the grains, never throw those away. The grains are what you use to create the kefir.
How long does kefir stay fresh when refrigerated, up to the milks best-before date?
It can last as long as 3 weeks...as long as it tastes/smells good and there are no signs of mold or separation it should be good. Ours never sticks around longer than a few days!
How do you make it Thick, my is always thin, I use raw goat milk too ?
The grains may need more time and less food. My kefir grains multiply after every batch. Are your kefir grains multiplying after every batch? If not, they may be in too much milk (food) for their strength, or it may be too cool for them. Try 1/2 the milk you usually use, and leave it for 2-3 days in a warm-ish area. Once you have the right amount of food (milk) for them, they will multiply every feedings and can handle increasing amounts.
@@TheFarmhouseMom ok I will try it that way, thank you
I have grain which have been used in cow's milk only. Any problems in using them in goat's milk?
No, that will be fine. The ones I purchased from Fusion Teas are cultivated in raw cow's milk. After a few batches, the goat milk flavor really starts to shine through.
mucha leche para tan pocos granos!!
May I ask, what did/ do you do with the original bottle of milk discard it or use it?
Thank you
Hello! I discarded it, I wanted to make sure the grains got used to my goat milk bacteria and were nice and tangy!
@@TheFarmhouseMom Thank you so much
you are welcome! @@kristibillings1949
What kind of probiotic creation would I get, if I put 1
capsule of Jarrow dophilus eps in a glass of goats milk? And let it sit for 2 days? I know it would ferment in the milk, but is it healthy to do this? So rather than take the probiotic, I want to ferment the powder in milk, instead of consuming the pill.
If you have a good clean source of raw milk, I would think this would make a nice healthy fermented drink. Let me know if you try it!
can goat's milk be second fermented like cow's milk? will it get thicker?
Yes, it can!
Did u make keiffer from goats milk
How to know your kefir grains are not good.
I would start with the smell test? Do they smell ok?
OMG her hair and skin. Is that because of the kefir i wonder.
Wow you are so kind! You made my day, with your beautiful words. Yes, kefir is really good for skin and hair! ❤
Do you sell the milk and kefir?
I do not sell the kefir, this is just for our family. I sell goat milk off my farm for local people.
@@TheFarmhouseMom oh okay thank you for the information. I found your video last night and love them.
@@chocolatebunnygs thank you!
Thank you! ❤
Of course! Hope it was helpful.
How do you actually make the Kiefer? I cannot find the way to make keifer and i I want to make my own. Nobody will tell you how to make your own Kiefer grains ? Who do you buy from them im in Ohio
You can't make your own kefir grains. You can make kefir from the milk after you have the grains, but you can't make the grains themselves. You have to buy them, or get them from a friend if they have extra. I left the Amazon link below the video where you can purchase them.
At arpund the 6 min mark you said " throw away the first batch and by the second or third batch it shpuld be safe to drink."
What? Throw away the grains?
Use the first strain and re grain and then repeat that again the third time but only throw the first grain? I dont get what tour saying. 😕
Throw away the first batch, not throw away the grains. Otherwise you wouldn’t have anything to make the second batch. It’s just like sourdough, it needs a little time to develop the good bacteria. Since you are sitting raw milk out on the counter at room temperature, it’s best to make sure your grains are strong and healthy before consuming.
I am going to make a frequently asked questions kefir video this week and that may help you. Thanks for the question.
Why throw first batch of kefir away?
It’s like sourdough…generally you need a little time to build up the good bacteria. So if you are starting with brand new grains, the beneficial bacteria strains may not be fully awake, and they need time to be strong and active. So throw out that first batch. If you get real active grains from a friend, you don’t need to throw it away. Hope that makes sense!