I have recently received some kefir grains and have specifically used your channel as my educator. I researched the grains use for a month before deciding to order grains. Your information is solid, research supported and delivered clearly. Thank you for this great channel. I actually take notes like I did in school! I like having a hard copy !😅 I've started sharing my grains already. In 2 weeks my 1/2teaspoon of grains has grown to 1/2 Cup ! Better for kefir grains to take over the planet than zombies !!😂😂😂I also share your channel with those that I give grains. Hope your channel grows as fast as the grains !!😁😁
Fantastic video! I’m kind of obsessed with kefir, it has helped me improve my health SO much. Drinking a quart of homemade milk kefir will get rid of my anxiety attack within a few minutes
Kefir, yogurt, pickles, jams and jellies, Kim chi, sauerkraut, sourdough bread, fire cider, bone broth and cottage cheese all homemade….haven’t had Covid or been sick for years!
Thankyou for making us healthy. I started on my kefir journey after watching your recent videos and wow, I now have the most tasty kefir. I drink a small glass twice a day, or sometimes have it over berries. I bought the live Tibetan grains on line in a 10g packet and I had kefir after 24hrs for my first batch. It's fun watching it transform in the jar from liquid to the gloopy blobs.
I saw one of your kefir videos…then watched some on other channels…and now I’m back to the best! I just ordered some dehydrated grains and am so excited about making kefir! So glad I’m doing it myself rather than buying an inferior product from the store.
❤Greetings from Singapore and thank you so much. I have subscribed to your channel since 2 years ago. You are the best when it comes to fermented foods. In Singapore we can get yogurt but not kefir. I have made yogurt using lemons and also green chillies but i dont know where to get kefir grains. Have also made Sauerkraut and other fermented vegetables and pickles.
To add to my food intake of probotics to get to optimum gut microbiome condition, if i cannot get Kefir, then i become the Yogurt Queen. I purchase yogurt because i don't really have time to make Yogurt. I added in Japanese Natto, Miso paste, Tempeh and fermented black beans and other forms of probiotics.
Your videos are excellent. You make everything straightforward and easy to follow, but also informative - you clearly keep up with all the latest research. Because of this, you gave me the confidence to start fermenting and making these healthy recipes! Of all the ferments, I find kefir the easiest. I bought organic grains online, and they have grown- Im still using them and have enough to share. Thank you for all your efforts and delightfully pleasant presentation! 😊
Thank you for this video, i know somewhat but it was great that you put it all in this video so professionally! I've been making kefir with kefir grains since Dec 2023 and I never stopped making it till now even tho tired. Never will I go back to storebought kefir.
I started with store bought Kefir. I then added milk to a mason jar and added about 1/4 jar of commercial kefir. I just ferment in my kitchen or outside. I discovered I prefer it made with half & half. Evidently it acquired some yeast as it produces bubbles now. If left long enough it gets thick.
Great information, doctors had me on antibiotics because of some health conditions for several years, I've been off the antibiotics for about a year and have been using kombucha and probiotics to rebuild my immune system , I'll definitely look into homemade kefir. Your videos are always very informative
Dear Adrienne, THANK YOU!!! Simply amazing, both - content and you. You are a very precious, beautiful, smart, nice Lady. After your first video about kefir I bought 5g of grains. And now I have very delicious kefir every day. Thank you for your kind help with all these knowledge. It makes kefir even more delicious.
Thank-you ! I had gotten away from making milk kefir and now I’m restarting ! I want my little grandson and our whole family to have the amazing benefits of this gift from nature. Thank-you for your time and effort and sharing your knowledge.
Thank you. Awesome video. I have both store bought, and homemade kefir, and this video answered my question. I started with making one cup at a time. Now my grains are growing, and making more. I am extremely happy, and my last physical, and blood work was dramatically better. My Dr said he was impressed, was gonna look into kefir.
I have maintained my kefir culture for at least 20 years now, very sturdy. I notice that it varies a bit throughout the year as my indoor fermenting temp varies. I lately add some chia seed to the finished kefir. I don't get colds.
We love Kefir and partake every day! You have a beautiful instructional and informational channel! But listening to your instruction, I now have a question that I didn't realize! How can I tell what bacteria and yeasts are in my own kefir grains? I got my start from my sister, who got hers from a lady and etc....we have no idea the origin of our grains, so how can we what find out we have? Also, thanks for showing us how to make the amount of co2 in our kefir, by adjusting the tightness of the lid! I didn't know that. Thanks!
What a great explanation!! Thank u, thank u. Im new to kefir, haven’t made my first batch yet. Kne of my concerns was that I wanted grain kefir started without knowing of the differences and importance of this. Now I will watch ur other videos.
WOW 😲! This was Soo helpful!! Thank you! I've been feeding my dog a kefir pudding (kefir with chia seeds) in his homemade did every day. Now i want to make it- for him and me! 😊
I love all your videos! I’ve been making kefir for several years now and it’s a staple in our home. Besides drinking it, we love it in smoothies as a dessert, as home made popsicles, and it makes a great substitute for buttermilk in creamy salad dressings. My refrigerator looks like a mad scientist’s with all my starters and fermented foods, but we love all the great tasting food. My latest foray is kombucha. Oh my goodness, it is delicious! I have to be careful to space out my active ferments so there’s no chance of contamination between sourdough, kefir, yogurt, kombucha, and multiple veggies. Yum!
Thank you for such highly informative & practical tips about healthy foods.Your videos are nicely presented with a well thought out format. Great work.
ive been making Kefir with nonfat milk for 4 years. I seperate the whey and use it to ferment; Turmeric root, garlic, kraut, kimchi using only a third the amount of salt. i add stevia to the Kefir to sweeten and to make mayo sauce substitutes.
Thank you for a clear and direct explanation regarding Kefir. We have been making home made Kefir for several years now and always wondered about the different sources and their benefits. We lean heavily toward the belief that we should be careful when considering anything that comes in it’s less than natural state. I am thankful for your affirming information!
Thanks for the well articulated info! My wife and I have recently picked up some grains to try making kefir at home. It is going great so far! I joked that we should name all of our billions of new "friends" lol. (She thought it might save time to name them "numbers" instead lol.) 🤣
Thank you so much for this video series - it has been EXTREMELY informative & helpful!! I cannot have cows milk, but i can have Goats Milk and I am so excited to start my own Keifer!! Looking forward to getting protein, calcium & probiotics into my diet from the most excellent way possible! Anticipating the storage video coming up for when I'm away.
I have kefir grains, but I know different grains can have different bacteria and yeasts. I was wondering if kefir grains were capable of horizontal gene transfer. If I mix store bought kefir from different regions of the world (I have a store that offers kefir from Europe), with my kefir grains, can my kefir grains permanently incorporate the different bacteria from different grains, if I mix them together?
Wow this video is so useful! I have just discovered your channel and its great! I have been fermenting for a while but your videos take my understanding of fermenting to a whole new level!!!!
Make everything at home: kefir, yogurt, labneh (white cheese), mayo, mustard, ketchup, hot sauce, sourdough, sauerkraut, pickled veggies and everything else. *Make it all at home.*
@@sohatabet6248 Sure! I use 2 egg yolks. 1 tsp of apple cider vinegar. 1 tsp of lemon juice. 1 or 2 tablespoon of mustard (I ferment my own). A dash of salt. And 1 to 1.5 cups of olive oil. Then I use a stick blender. Some Notes: I used to use 1 whole egg a few times. But then that failed on me once. It wouldn't emulsify. So I started using 2 yolks instead and that hasn't failed me yet. I do enough that I now just approximate the amounts of acv, lemon juice, mustard and oil. Search here on YT. You will find tons of mayo recipes using every imaginable kind of gear (including just a hand whisk) and many variations on this basic combination of ingredients. Once you get the hang of it, it's very easy and quick to make.
@@sohatabet6248 BTW, I stopped eating ketchup altogether for 10 or more years. The store bought stuff has A TON of sugar in it. Then I decided to make my own fermented ketchup after watching a bunch of YT videos on making ketchup. I used canned tomato paste and added onion, garlic, ground cinnamon, cloves, all spice, a little brown sugar and apple cider vinegar. Now that I have tangier and spicier fermented ketchup, I use ketchup all the time! Onion powder and garlic powder also work out great. Lots of how-to videos for ketchup here on YT. Have fun!
Nice vid! ❤... I've been wondering what would happen if you mixed multiple kefir grains together?? 🤔 Where can we find that document with the kefir grains and stuff you were referencing?
I used to make kefir and kefir cheese. My life has changed so much since then. I live on the East Coast now and I'm not sure yet where I can find more kefir grains.
Thank you. I ferment my own with grains, but I can only get pasteurized cow milk. My friends prefer easy way by buying milk kefir produced by a local farm claimed fermented with milk kefir grains.
The most important issue about commercial made kefirs is that they pasteurize after fermentation in order to give it a long shelf life. When I finish straining my kefir I wash the grains in water in order to get that creamy kefiran. Kefir is like a pet. If you take care of it it will never dye. I have it for more than 20 years.
In another video it is recommended no to wash the kefir grains because the Kefiran goes wasted so just place the kefir grains directly into the new milk.
Love your videos, such great info. I’ve fermented cabbage, carrots and a few others following your recipe. All have turned out great. Thank you Very interested in Kiefer, looking forward to the plant based method, can you tell me is water kiefer the same or different then plant based. Logic same they are but would love some clarification. Thank you again.
Water kefir grains are vegan. You can make plant based kefir milks (such as nut, seed & coconut) with either water kefir grains or milk kefir grains. I will explain in the video how to use either type of grain for plant based milk kefirs. That video is coming soon....
A lactobacillus question. I've been doing Bokashi 'composting' (fermentation) aka Korean Natural Farming where you take rice and swirl it around in water until it's cloudy. Strain out the rice, then let the liquid sit on your counter until the smell changes from rice-like to sweet. From there you add it to whole milk and let that sit until curds and whey form. To the whey (separated from the curds) you add molasses, then keep this mixture in your refrigerator. (Commercially, this is called EM1 - effective microorganisms.) You use this liquid to spray on collected kitchen scraps to prevent them from stinking. This eventually goes into 5-gallon buckets for several months and is then buried in the ground. Do you know (or can you send a pointer to where to search for) if Kefir whey contains the same strain of lactobacillus as the EM1? [The amount of rice to make a batch of EM1 is small, but when I make it, I usually toss the wet rice in my kitchen compost bin. Since I anticipate making ongoing batches of milk kefir, I'm wondering if the kefir whey will do the same work?] Thank you for the great videos. I'll be sending you a few coffees. THANKS! ;-)
This doesn't surprise me in the least... but it was very interesting to hear the specifics! (Thank you!) I love my homemade kefir, made from grains, and now I have figured out how to streamline the process, I will continue to make it regularly.
Can you make a video of comparing probiotics from vegetable VS Probiotic capsules. Which is recommended and the average count of different probiotic species in each. Thanks.
I have a question. I bought my milk kefir starter about 6 months ago or more & have been making Kefir ever since. But I don't know whether what I bought was grains or powder. How will I know or should I just start over with grains to make sure I'm getting all of the benefits?
If the kefir you purchased was actual grains, you’d have received it in a little plastic condiment cup. It would have been wet and looks like cottage cheese. The powder would be completely dry.
Last week I made fermented carrots and they hardly bubbled at all but the test strips said 3.0 and the results smell fine.. my home was about 72 and some cooler nights . Is it ok to eat. Carrots, ginger, garlic and onions were in my quart jar…recipe and I used your salt water ratio by using a scale and grams
Sometimes veg ferments don't bubble a lot... Safety isn't based on bubbles, it's based on ph & smell (an no visual funk growing). Based on the 3.0 ph & fine smell you said they had, they are good👍😊
Thank you so much! There is something very unattractive to me about kefir, but after this video I might give it a try… Something strange happened… I loved your fermented salsa SO much, I craved and munched it every day. And now, the love seems to have died… 🤷♀️ Maybe I should try it again in a few weeks, would you have any ideas about this?
If you add some finished kefir the cottage cheese and allow it to set overnight (no longer) - You should have a very fermented cottage cheese! Refrigerate afterwards.
I have a question about fermented foods. Is there a big difference between the probiotics in (home made) sauerkraut, fermented unions, fermented carrots, fermented garlic etc? Or will just sauerkraut everyday will be just as good as health wise for your gut?
Sauerkraut indeed is one of the BEST probiotic sources. However, each type of fermented food has different types of probiotics. They aren't all the same like the store bought bottles are made up of (more or less). For instance, as explained in the video, kefir contains strains not found anywhere else. Did you see that huge list? Sauerkraut, fermented onions, fermented garlic & carrots, have their own profile. The more probiotic diversity you have in your gut and body, the better. Kombucha and other types of ferments like natto, etc. also have unique probiotic species, special to them.
Did you know, that we have to give a break for the kefir grains? Yah, my Hungarian fried told me, when I vas telling her, that my kefir grains not working well. She told me that after take it out from "working" wash it in cold clean water, (no tap water) and put it in a small jar of water into the fridge. Once, she forgot all about it for weeks. When she took it out it was mucous. Just washed it again and put it in a jar of milk. The grains worked well. Since they are proliferate pretty fast I keep them in two little jar and alternate them.
Can you guide me on how to revive some milk kefir grains that I have in a container (of milk) at the back of my fridge? It's been somewhere between 1 and 2 years since I've done anything with them. Thanks!
You could start with a little shot and see how you do... it's different for everyone. Some people do 1/2 c a day, other 1.5 c a day. Follow your body!😊
Hi. Ive just found your chanel and im really impressed. I had been thinking of making kefir but Im not sure where to source the grains. Im UK based. I have seen them online but havent found any that give an idea of what bacteria /yeast cultures are contained. I dont want to just buy any old thing as you often stress how important it is to have a mix of bacteria and yeast cultures. Do you,or any one else reading this have any suggestions please? 😊
Hi, You won't find grains with a list of specific species strains that are in the grains. But whatever fresh kefir grains you buy, they will have both the good yeasts & bacteria. Go ahead and buy some grains on Amazon or Etsy if available in your country (read the reviews and see what people are saying about them). My grains are from a reputable company on Amazon and they're fantastic (USA only).
I was hoping to find some nutritional info here.. I can find this info for store bought kefir.. but.. I'm starting a Keto diet and wonder ing what the values are for Protein, Fat, Carbs and Calories. Thanks for nay input. I usually drink 1 cup per day
It depends on the type of milk used. Whichevr type is used, Google the info on it. You can use heavy cream to make kefir, I've heard some keto people do that. 👍
Thank you! I have been making kefir with the grains for a month or two now. I am using raw milk, and letting it ferment for a several hours until it is done. I have yet to have it have a thickness like the store-bought kefir. Do you know why this is? It just stays thin like milk.
@@YeshuaKingMessiah I have let it sit until it gets done. If I go too long, the culture eats all of the milk and all I have is the grains and water. It takes about 8 hours before I get that effect. But, no matter how long I let it sit, and 24 hours was the longest, it did not get thick.
In the sachets, there are 3 grams of Kefir. But when I look online at ideal kefir to milk ratios, they tend to suggest using 20 gram of kefir to one liter of milk!! What gives?
@@robertthomas7665 If starting dairy cheese at the same time, it's really important to keep the kefir and cheese away from each other to prevent cross-contamination of the microbes since they make their way into the air and eventually into other ferments. I'd recommend keeping the kefir in a separate room from the cheese.👍
I have watched it 5 times especially the troubleshooting portion for the milk Kefir. I realised that I used really creamy milk for the few batches and am getting so nervous about the optimum probiotic. I think I will get there bit by bit
Another question will kefir milk help in gaining some weight as I am too skinny ? Thanks again. I am not sure if I am taking kefir milk with the correct amount per day. Your kind information is appreciated.
@@CleanFoodLiving Many thanks . It didn’t label any % but it stated milk solids n fresh milk only. Will take accordingly ya. That’s great to hear it can help me in gaining some weight. ❤️thanks again n you are such an obliging nice person n I love the way you expressed yourself on all your videos.👏
At least in Germany, the store bought kefir also contain yeast and have low amounts of alcohol and CO2. The only reason they use powder instead of grains is quality control. If you check the ingredients it just says "Kefir" without anything added (not counting kefir-like drinks, but these aren't allowed to be labelled Kefir anyways). It is literally the definition of kefir to also contain yeast (as opposed to Yogurt and such).
Yes, I definitely prefer homemade kefir and believe it is more beneficial but I started a couple of weeks ago and had to stop making it for a couple of days so I stored it with a cup of milk as usual but then stored it in the fridge as I was recommended. I came back to it 4 days later and set it at room temp overnight- it produced too much yeast so I was afraid to drink it that way since I have been told too much yeast may not be good for me. I decided to start over and refilled with a cup of milk but left out only about 18 hrs instead of the usual 24, tasted better. I refilled again and left out for 24- it was too sour, verrry bubbly and almost had a taste of beer? So I decided to clean out the jar and refill the clean jar with the untouched (not rinsed) kefir, the usual milk (1cup whole grass fed that I have always been using) and am hoping it will be back to the creamy, slightly sour, tangy taste it was having before I ever placed it in the fridge. Now if it finally works, yay! But if not, does this mean my grains are bad now? Did I not store them properly while on break? I will be out on holiday in a couple of weeks and will have to stop again…what shall I do (assuming the grains are ok)? Thank you 🥛🤍
The grains are not bad so don't throw them out. What they have is a yeast imbalance. The flavor you described before is what microbial yeast/bacteria balance tastes like, what you're experiencing now is what a yeast imbalance tastes like. What to do: 1. Rinse the grains in cool water. This will help 'reset' them. 2. If you have more than 1tbsp/20g of grains, cut them back to that amount. 3. Place the 1tbsp/20g grains in a quart/liter jar and fill with fresh milk. 4. Place the grains in the fridge for 3-4 days with a regular jar lid. 5. Bring out, set on the counter to allow them to reactivate with a regular jar lid, loosely fit (not tight). Don't use a paper towel cover since this can encourage extra yeast growth. 6. Keep an eye on the fermenting milk and end the fermentation once you see the first crack in the milk solids. Watch my kefir masterclass video where I show exactly what that looks like. Do not allow the milk to separate (over-ferment) because that will contribute to the yeast problem. th-cam.com/video/aBkDuRHRzNA/w-d-xo.html Taste the kefir and see if it is improving with the over-yeasting. If improved but not quite there, repeat this process 1 to 2 more times. The grains to milk ratio can cause over-yeasting. Only 1 cup of milk to the grains is not enough milk. It may have worked before, but as the grains multiply & strengthen, they need more milk.
@@CleanFoodLiving Your recommendations worked! All good 🥛 THANK YOU! Now, one more question: I will go on holiday next Friday. How do I store them? Should I freeze them or leave them in milk in the refrigerator? Thank you! 🤍
I have recently received some kefir grains and have specifically used your channel as my educator. I researched the grains use for a month before deciding to order grains. Your information is solid, research supported and delivered clearly. Thank you for this great channel. I actually take notes like I did in school! I like having a hard copy !😅 I've started sharing my grains already. In 2 weeks my 1/2teaspoon of grains has grown to 1/2 Cup ! Better for kefir grains to take over the planet than zombies !!😂😂😂I also share your channel with those that I give grains. Hope your channel grows as fast as the grains !!😁😁
That is wonderful!
Fantastic video! I’m kind of obsessed with kefir, it has helped me improve my health SO much. Drinking a quart of homemade milk kefir will get rid of my anxiety attack within a few minutes
A quart? Two pints in a few minutes? Are you sure?
Kefir, yogurt, pickles, jams and jellies, Kim chi, sauerkraut, sourdough bread, fire cider, bone broth and cottage cheese all homemade….haven’t had Covid or been sick for years!
Thankyou for making us healthy. I started on my kefir journey after watching your recent videos and wow, I now have the most tasty kefir. I drink a small glass twice a day, or sometimes have it over berries. I bought the live Tibetan grains on line in a 10g packet and I had kefir after 24hrs for my first batch. It's fun watching it transform in the jar from liquid to the gloopy blobs.
I saw one of your kefir videos…then watched some on other channels…and now I’m back to the best! I just ordered some dehydrated grains and am so excited about making kefir! So glad I’m doing it myself rather than buying an inferior product from the store.
Hi, could you please share how to order them?
Thank you for this vauable, and informative narrative! Respect!
❤Greetings from Singapore and thank you so much.
I have subscribed to your channel since 2 years ago.
You are the best when it comes to fermented foods.
In Singapore we can get yogurt but not kefir.
I have made yogurt using lemons and also green chillies but i dont know where to get kefir grains.
Have also made Sauerkraut and other fermented vegetables and pickles.
To add to my food intake of probotics to get to optimum gut microbiome condition, if i cannot get Kefir, then i become the Yogurt Queen. I purchase yogurt because i don't really have time to make Yogurt.
I added in Japanese Natto, Miso paste, Tempeh and fermented black beans and other forms of probiotics.
Once again you've convinced me! I LOVE your posts and am glad to support you by "buying you a tea" every year!
Yay! Thank you!
Your videos are excellent. You make everything straightforward and easy to follow, but also informative - you clearly keep up with all the latest research. Because of this, you gave me the confidence to start fermenting and making these healthy recipes!
Of all the ferments, I find kefir the easiest. I bought organic grains online, and they have grown- Im still using them and have enough to share.
Thank you for all your efforts and delightfully pleasant presentation! 😊
Thank you for this video, i know somewhat but it was great that you put it all in this video so professionally! I've been making kefir with kefir grains since Dec 2023 and I never stopped making it till now even tho tired. Never will I go back to storebought kefir.
Thank you very much for all the time and research you done for all your viewing audience... God bless you and you family!
I’ve been waiting for this video…and it was worth the wait. Thank you for all your great work.
I always learn so much when I tune in to this channel!
I started with store bought Kefir. I then added milk to a mason jar and added about 1/4 jar of commercial kefir. I just ferment in my kitchen or outside. I discovered I prefer it made with half & half.
Evidently it acquired some yeast as it produces bubbles now.
If left long enough it gets thick.
my words except the last sentence 👌
Great information, doctors had me on antibiotics because of some health conditions for several years, I've been off the antibiotics for about a year and have been using kombucha and probiotics to rebuild my immune system , I'll definitely look into homemade kefir. Your videos are always very informative
Dear Adrienne, THANK YOU!!! Simply amazing, both - content and you. You are a very precious, beautiful, smart, nice Lady. After your first video about kefir I bought 5g of grains. And now I have very delicious kefir every day. Thank you for your kind help with all these knowledge. It makes kefir even more delicious.
Thank you too!
Thank you. I live your delivery. Your information is science based as well as experiential. We appreciate you so much.
I really LOVE your great explanations!
Thank you. 💜
Thank-you ! I had gotten away from making milk kefir and now I’m restarting ! I want my little grandson and our whole family to have the amazing benefits of this gift from nature. Thank-you for your time and effort and sharing your knowledge.
Thank you. Awesome video. I have both store bought, and homemade kefir, and this video answered my question. I started with making one cup at a time. Now my grains are growing, and making more. I am extremely happy, and my last physical, and blood work was dramatically better. My Dr said he was impressed, was gonna look into kefir.
I have maintained my kefir culture for at least 20 years now, very sturdy. I notice that it varies a bit throughout the year as my indoor fermenting temp varies. I lately add some chia seed to the finished kefir. I don't get colds.
Very clear and helpful, thank you 🙏🏻🌷✨🙏🏻
We love Kefir and partake every day! You have a beautiful instructional and informational channel! But listening to your instruction, I now have a question that I didn't realize! How can I tell what bacteria and yeasts are in my own kefir grains? I got my start from my sister, who got hers from a lady and etc....we have no idea the origin of our grains, so how can we what find out we have? Also, thanks for showing us how to make the amount of co2 in our kefir, by adjusting the tightness of the lid! I didn't know that. Thanks!
Thank you for All the wonderful Videos you made.You are the best for fermentation or Kefir.❤😊
What a great explanation!! Thank u, thank u. Im new to kefir, haven’t made my first batch yet. Kne of my concerns was that I wanted grain kefir started without knowing of the differences and importance of this. Now I will watch ur other videos.
Your videos are awesome!! Are you planning any videos on nut, bean and seed fermentation?
WOW 😲! This was Soo helpful!! Thank you! I've been feeding my dog a kefir pudding (kefir with chia seeds) in his homemade did every day. Now i want to make it- for him and me! 😊
Thank you, thank you, thank you! Appreciate this detailed information! So much to learn.
I love all your videos! I’ve been making kefir for several years now and it’s a staple in our home. Besides drinking it, we love it in smoothies as a dessert, as home made popsicles, and it makes a great substitute for buttermilk in creamy salad dressings. My refrigerator looks like a mad scientist’s with all my starters and fermented foods, but we love all the great tasting food. My latest foray is kombucha. Oh my goodness, it is delicious! I have to be careful to space out my active ferments so there’s no chance of contamination between sourdough, kefir, yogurt, kombucha, and multiple veggies. Yum!
Excellent information! I learned so much about the difference between homemade and store bought kefir.
Thank you for such highly informative & practical tips about healthy foods.Your videos are nicely presented with a well thought out format. Great work.
Amazing information !
ive been making Kefir with nonfat milk for 4 years. I seperate the whey and use it to ferment; Turmeric root, garlic, kraut, kimchi using only a third the amount of salt. i add stevia to the Kefir to sweeten and to make mayo sauce substitutes.
Sounds great!
Are the grains just as healthy using non fat milk ?
What difference does it make to the end kefir drink?
Thanks
@@triciahollingshead9971 Yes they are👍 The kefir is thinner with non-fat milk😊
@triciahollingshead9971 4 years of non fat milk and my grains grow fast and the kefir strong an tangy.
Thank you for a clear and direct explanation regarding Kefir. We have been making home made Kefir for several years now and always wondered about the different sources and their benefits. We lean heavily toward the belief that we should be careful when considering anything that comes in it’s less than natural state. I am thankful for your affirming information!
Thanks for the well articulated info! My wife and I have recently picked up some grains to try making kefir at home. It is going great so far! I joked that we should name all of our billions of new "friends" lol. (She thought it might save time to name them "numbers" instead lol.) 🤣
Thank you so much for this video series - it has been EXTREMELY informative & helpful!! I cannot have cows milk, but i can have Goats Milk and I am so excited to start my own Keifer!! Looking forward to getting protein, calcium & probiotics into my diet from the most excellent way possible! Anticipating the storage video coming up for when I'm away.
I wonder if you buy grains from different sources if you would have more variety in the keifer?
Your skin glows and you are a beautiful soul ❤
I have kefir grains, but I know different grains can have different bacteria and yeasts. I was wondering if kefir grains were capable of horizontal gene transfer.
If I mix store bought kefir from different regions of the world (I have a store that offers kefir from Europe), with my kefir grains, can my kefir grains permanently incorporate the different bacteria from different grains, if I mix them together?
Wow this video is so useful! I have just discovered your channel and its great! I have been fermenting for a while but your videos take my understanding of fermenting to a whole new level!!!!
Wonderful!
@@CleanFoodLiving have you done anything on Beet Kvass?
Make everything at home: kefir, yogurt, labneh (white cheese), mayo, mustard, ketchup, hot sauce, sourdough, sauerkraut, pickled veggies and everything else. *Make it all at home.*
Can you please provide me with a recipe of mayo with olive oil.
@@sohatabet6248 Sure! I use 2 egg yolks. 1 tsp of apple cider vinegar. 1 tsp of lemon juice. 1 or 2 tablespoon of mustard (I ferment my own). A dash of salt. And 1 to 1.5 cups of olive oil. Then I use a stick blender. Some Notes: I used to use 1 whole egg a few times. But then that failed on me once. It wouldn't emulsify. So I started using 2 yolks instead and that hasn't failed me yet. I do enough that I now just approximate the amounts of acv, lemon juice, mustard and oil. Search here on YT. You will find tons of mayo recipes using every imaginable kind of gear (including just a hand whisk) and many variations on this basic combination of ingredients. Once you get the hang of it, it's very easy and quick to make.
@@sohatabet6248 BTW, I stopped eating ketchup altogether for 10 or more years. The store bought stuff has A TON of sugar in it. Then I decided to make my own fermented ketchup after watching a bunch of YT videos on making ketchup. I used canned tomato paste and added onion, garlic, ground cinnamon, cloves, all spice, a little brown sugar and apple cider vinegar. Now that I have tangier and spicier fermented ketchup, I use ketchup all the time! Onion powder and garlic powder also work out great. Lots of how-to videos for ketchup here on YT. Have fun!
Thank you for your kind reply. I will try it for sure
I will try both of these recipes- thank you!
Nice vid! ❤... I've been wondering what would happen if you mixed multiple kefir grains together?? 🤔 Where can we find that document with the kefir grains and stuff you were referencing?
I used to make kefir and kefir cheese. My life has changed so much since then. I live on the East Coast now and I'm not sure yet where I can find more kefir grains.
Thank you. I ferment my own with grains, but I can only get pasteurized cow milk.
My friends prefer easy way by buying milk kefir produced by a local farm claimed fermented with milk kefir grains.
In the UK our milk is either pasteurised or ultra pasteurised, I have always successfully used pasteurised to make kefir
The most important issue about commercial made kefirs is that they pasteurize after fermentation in order to give it a long shelf life. When I finish straining my kefir I wash the grains in water in order to get that creamy kefiran. Kefir is like a pet. If you take care of it it will never dye. I have it for more than 20 years.
In another video it is recommended no to wash the kefir grains because the Kefiran goes wasted so just place the kefir grains directly into the new milk.
@@teresamexico309 You did not get me. I add the water-Kefiran wash mixture into the drinkable Kefir👍
@@nicosgeo Good!
Wow🤩🙌 I need to start making this as well😊 Love the informing video!
Love your videos, such great info. I’ve fermented cabbage, carrots and a few others following your recipe. All have turned out great. Thank you
Very interested in Kiefer, looking forward to the plant based method, can you tell me is water kiefer the same or different then plant based. Logic same they are but would love some clarification. Thank you again.
Water kefir grains are vegan. You can make plant based kefir milks (such as nut, seed & coconut) with either water kefir grains or milk kefir grains. I will explain in the video how to use either type of grain for plant based milk kefirs. That video is coming soon....
@@CleanFoodLiving awesome, can’t wait. Thanks for the clarification and information. Much appreciated
A lactobacillus question. I've been doing Bokashi 'composting' (fermentation) aka Korean Natural Farming where you take rice and swirl it around in water until it's cloudy. Strain out the rice, then let the liquid sit on your counter until the smell changes from rice-like to sweet. From there you add it to whole milk and let that sit until curds and whey form. To the whey (separated from the curds) you add molasses, then keep this mixture in your refrigerator. (Commercially, this is called EM1 - effective microorganisms.) You use this liquid to spray on collected kitchen scraps to prevent them from stinking. This eventually goes into 5-gallon buckets for several months and is then buried in the ground. Do you know (or can you send a pointer to where to search for) if Kefir whey contains the same strain of lactobacillus as the EM1? [The amount of rice to make a batch of EM1 is small, but when I make it, I usually toss the wet rice in my kitchen compost bin. Since I anticipate making ongoing batches of milk kefir, I'm wondering if the kefir whey will do the same work?] Thank you for the great videos. I'll be sending you a few coffees. THANKS! ;-)
I really appreciate you sharing your knowledge. Your "to the point" and step by step videos are very helpful.
Great video! Very detailed. One of the best I've seen regarding this topic🙌
This doesn't surprise me in the least... but it was very interesting to hear the specifics! (Thank you!)
I love my homemade kefir, made from grains, and now I have figured out how to streamline the process, I will continue to make it regularly.
Can you make a video of comparing probiotics from vegetable VS Probiotic capsules. Which is recommended and the average count of different probiotic species in each.
Thanks.
Here in the UK the difference between home made and store bought?
Home made is live
Store bought is pasteurised (dead).
Can I take a store bought Yogurt (Dannon light n Fit), and add some milk kefir grains and make it fermented and healhier?
Why not try it. See what happens.
You've gained my fermented like ❤
I have a question. I bought my milk kefir starter about 6 months ago or more & have been making Kefir ever since. But I don't know whether what I bought was grains or powder. How will I know or should I just start over with grains to make sure I'm getting all of the benefits?
If the kefir you purchased was actual grains, you’d have received it in a little plastic condiment cup. It would have been wet and looks like cottage cheese. The powder would be completely dry.
This was very informative! thanks for al the videos you make.
Last week I made fermented carrots and they hardly bubbled at all but the test strips said 3.0 and the results smell fine.. my home was about 72 and some cooler nights . Is it ok to eat. Carrots, ginger, garlic and onions were in my quart jar…recipe and I used your salt water ratio by using a scale and grams
Sometimes veg ferments don't bubble a lot... Safety isn't based on bubbles, it's based on ph & smell (an no visual funk growing). Based on the 3.0 ph & fine smell you said they had, they are good👍😊
Thank you so much!
There is something very unattractive to me about kefir, but after this video I might give it a try…
Something strange happened… I loved your fermented salsa SO much, I craved and munched it every day. And now, the love seems to have died… 🤷♀️ Maybe I should try it again in a few weeks, would you have any ideas about this?
Excellent comparisons!
I always prefer my own grown probiotics.
Excellent. I've been using powder but just purchased the real thing.
Do you have a video on cultured butter using kefir and heavy cream?
No I don't.. 😊 Exciting that you just ordered the real-deal!
Adrienne can you add kefir to cottage cheese to make a fermented product?
If you add some finished kefir the cottage cheese and allow it to set overnight (no longer) - You should have a very fermented cottage cheese! Refrigerate afterwards.
I have a question about fermented foods. Is there a big difference between the probiotics in (home made) sauerkraut, fermented unions, fermented carrots, fermented garlic etc?
Or will just sauerkraut everyday will be just as good as health wise for your gut?
Sauerkraut indeed is one of the BEST probiotic sources. However, each type of fermented food has different types of probiotics. They aren't all the same like the store bought bottles are made up of (more or less). For instance, as explained in the video, kefir contains strains not found anywhere else. Did you see that huge list? Sauerkraut, fermented onions, fermented garlic & carrots, have their own profile. The more probiotic diversity you have in your gut and body, the better. Kombucha and other types of ferments like natto, etc. also have unique probiotic species, special to them.
@@CleanFoodLiving thank you!
How is acidophilus probiotics made...I have not seen it in the green list
Did you know, that we have to give a break for the kefir grains? Yah, my Hungarian fried told me, when I vas telling her, that my kefir grains not working well. She told me that after take it out from "working" wash it in cold clean water, (no tap water) and put it in a small jar of water into the fridge. Once, she forgot all about it for weeks. When she took it out it was mucous. Just washed it again and put it in a jar of milk. The grains worked well. Since they are proliferate pretty fast I keep them in two little jar and alternate them.
I absolutely love watching your videos good girl ❤🙏
I have being making kefir from grains several years and make so many recipes with it
Hi. Would you share some of your recipes. I have so much kefir 😮
Can you guide me on how to revive some milk kefir grains that I have in a container (of milk) at the back of my fridge? It's been somewhere between 1 and 2 years since I've done anything with them. Thanks!
How much should you drink per day, thank you so much.
You could start with a little shot and see how you do... it's different for everyone. Some people do 1/2 c a day, other 1.5 c a day. Follow your body!😊
Hi. Ive just found your chanel and im really impressed. I had been thinking of making kefir but Im not sure where to source the grains. Im UK based. I have seen them online but havent found any that give an idea of what bacteria /yeast cultures are contained. I dont want to just buy any old thing as you often stress how important it is to have a mix of bacteria and yeast cultures. Do you,or any one else reading this have any suggestions please? 😊
Hi, You won't find grains with a list of specific species strains that are in the grains. But whatever fresh kefir grains you buy, they will have both the good yeasts & bacteria. Go ahead and buy some grains on Amazon or Etsy if available in your country (read the reviews and see what people are saying about them). My grains are from a reputable company on Amazon and they're fantastic (USA only).
@@CleanFoodLiving thanks 😊
How can i make kefir grains. Thankyou
You can't - they have to be passed along. that's why commercial labs can't reproduce them, can't be done.
I use 1/2 c of cultured buttermilk with whole milk to make homemade kefir? Your thoughts, pls? Thanks. Linda
Sounds great!
Thank you ❤
This is very valuable information, and a little surprising (though I do feel naive for being surprised ;-)
I was hoping to find some nutritional info here.. I can find this info for store bought kefir.. but.. I'm starting a Keto diet and wonder ing what the values are for Protein, Fat, Carbs and Calories. Thanks for nay input. I usually drink 1 cup per day
It depends on the type of milk used. Whichevr type is used, Google the info on it. You can use heavy cream to make kefir, I've heard some keto people do that. 👍
What is the best time og taking kefir. If i take it in empty stomach will the acidity of kefir hurt the stomach lining？
Thank you! I have been making kefir with the grains for a month or two now. I am using raw milk, and letting it ferment for a several hours until it is done. I have yet to have it have a thickness like the store-bought kefir. Do you know why this is? It just stays thin like milk.
Takes 18-24 hrs
Not a few hrs
@@YeshuaKingMessiah I have let it sit until it gets done. If I go too long, the culture eats all of the milk and all I have is the grains and water. It takes about 8 hours before I get that effect. But, no matter how long I let it sit, and 24 hours was the longest, it did not get thick.
This is my video on how to make xtra thick kefir 👍th-cam.com/video/ntUPohbFcmk/w-d-xo.html
thank you!
For second fermentation,I add 1/2 banana to 500 ml homemade milk kefir from grains, the taste of the end product kefir is very sweet. Is it normal?
Way less is needed
One 3” lemon or orange peel per quart is plenty
Or 2 blueberries
Just a little is needed
1 date is good too
I don’t see the video on making plant based kefir. Am I overlooking it? Thanks
Yes I would like to know where to find it as well. TY
It's not published yet. Expected to air on April 20th 👍😊
It's not published yet. Expected to air on April 20th 👍😊
@@CleanFoodLiving oh thank you! I’m looking forward to it! 😊
Will grains grown from a powder starter have the same probiotic potential as starting with grains to begin with?
No they wont, sorry!
In the sachets, there are 3 grams of Kefir. But when I look online at ideal kefir to milk ratios, they tend to suggest using 20 gram of kefir to one liter of milk!! What gives?
As this video explains, real kefir grains and "kefir" powder are not remotely the same thing. That's what gives.
This week I am planning to start using grains for some kefir. Is there a problem with starting some cheese at the same time?
Thank you,
BOb
Just checking, Do you mean kefir cheese or dairy cheese?
@@CleanFoodLiving Dairy cheese
@@CleanFoodLiving
@@CleanFoodLiving I was thinking Dairy, but would consider milk kefir.
@@robertthomas7665 If starting dairy cheese at the same time, it's really important to keep the kefir and cheese away from each other to prevent cross-contamination of the microbes since they make their way into the air and eventually into other ferments. I'd recommend keeping the kefir in a separate room from the cheese.👍
What do you do if your kefir appears only to ferment at the top and bottle of the jar?
Hi, I think you would benefit from watching my kefir master class video: th-cam.com/video/aBkDuRHRzNA/w-d-xo.html 👍😊
I have watched it 5 times especially the troubleshooting portion for the milk Kefir. I realised that I used really creamy milk for the few batches and am getting so nervous about the optimum probiotic. I think I will get there bit by bit
Hi can I know how much in a day can I take kefir milk n also can I take it just before bedtime? Thank you,
Yes you can drink before bed👍
@@CleanFoodLiving
Thank you for ur reply. Brilliant n I certainly appreciate it. ❤️
So where do i buye kifer milk....what store please
if I dont have the home made Kefir, how do I start? have to buy commercial Kefir powder, how to activate it?
Start by watching this video : th-cam.com/video/n_ayUEYZos8/w-d-xo.html 👍😃
Multumesc mult
Another question will kefir milk help in gaining some weight as I am too skinny ? Thanks again. I am not sure if I am taking kefir milk with the correct amount per day. Your kind information is appreciated.
If the milk is above 2%, yes, it can help gain weight. Try starting with a tablespoon or two, working up to 1/2 c per day.
@@CleanFoodLiving
Many thanks . It didn’t label any % but it stated milk solids n fresh milk only. Will take accordingly ya. That’s great to hear it can help me in gaining some weight. ❤️thanks again n you are such an obliging nice person n I love the way you expressed yourself on all your videos.👏
At least in Germany, the store bought kefir also contain yeast and have low amounts of alcohol and CO2. The only reason they use powder instead of grains is quality control. If you check the ingredients it just says "Kefir" without anything added (not counting kefir-like drinks, but these aren't allowed to be labelled Kefir anyways). It is literally the definition of kefir to also contain yeast (as opposed to Yogurt and such).
Wow 😮 I didn’t even have an idea how nutritious kefir is.
Please, share your all recipe with us.😊
How do you know all this stuff? lol Great videos!!!
In Norway they actually use kefir grains, we only have two producers of Kefir.
How does water kefir equal to milk kefir
Largly kefir is pronounced very different then in this video, so is this one specific to American English? ❤
where do i get kefir grain??
Here is my video on how: th-cam.com/video/pkBCjLjTqIs/w-d-xo.html
Plus there are links in the video description area.
How to make your own kefir grains?
Yes, I definitely prefer homemade kefir and believe it is more beneficial but I started a couple of weeks ago and had to stop making it for a couple of days so I stored it with a cup of milk as usual but then stored it in the fridge as I was recommended. I came back to it 4 days later and set it at room temp overnight- it produced too much yeast so I was afraid to drink it that way since I have been told too much yeast may not be good for me. I decided to start over and refilled with a cup of milk but left out only about 18 hrs instead of the usual 24, tasted better. I refilled again and left out for 24- it was too sour, verrry bubbly and almost had a taste of beer? So I decided to clean out the jar and refill the clean jar with the untouched (not rinsed) kefir, the usual milk (1cup whole grass fed that I have always been using) and am hoping it will be back to the creamy, slightly sour, tangy taste it was having before I ever placed it in the fridge.
Now if it finally works, yay! But if not, does this mean my grains are bad now? Did I not store them properly while on break? I will be out on holiday in a couple of weeks and will have to stop again…what shall I do (assuming the grains are ok)? Thank you 🥛🤍
The grains are not bad so don't throw them out. What they have is a yeast imbalance. The flavor you described before is what microbial yeast/bacteria balance tastes like, what you're experiencing now is what a yeast imbalance tastes like.
What to do:
1. Rinse the grains in cool water. This will help 'reset' them.
2. If you have more than 1tbsp/20g of grains, cut them back to that amount.
3. Place the 1tbsp/20g grains in a quart/liter jar and fill with fresh milk.
4. Place the grains in the fridge for 3-4 days with a regular jar lid.
5. Bring out, set on the counter to allow them to reactivate with a regular jar lid, loosely fit (not tight). Don't use a paper towel cover since this can encourage extra yeast growth.
6. Keep an eye on the fermenting milk and end the fermentation once you see the first crack in the milk solids. Watch my kefir masterclass video where I show exactly what that looks like. Do not allow the milk to separate (over-ferment) because that will contribute to the yeast problem. th-cam.com/video/aBkDuRHRzNA/w-d-xo.html
Taste the kefir and see if it is improving with the over-yeasting. If improved but not quite there, repeat this process 1 to 2 more times.
The grains to milk ratio can cause over-yeasting. Only 1 cup of milk to the grains is not enough milk. It may have worked before, but as the grains multiply & strengthen, they need more milk.
@@CleanFoodLiving thank you so so much 🤍🥛🥹
@@CleanFoodLiving Your recommendations worked! All good 🥛 THANK YOU! Now, one more question: I will go on holiday next Friday. How do I store them? Should I freeze them or leave them in milk in the refrigerator? Thank you! 🤍
@@DulcePerle Glad to hear it! .... how long is your holiday? ...That will guide me on the best method to give you.
@@CleanFoodLiving thank you! About 2 weeks