How to make REALLY thick Kefir yoghurt
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- YES THE AUDIO IS RUBBISH. How to make beautiful thick creamy kefir yoghurt. YOGHURT, not Kefir Milk! Yes, in this video we happen throw the whey, but this is full of protein and can be used in other recipes. The Tap water is from a local well, and has no chlorine/flourine. The sweetener is just because I find it tart - you don't have to add this! Finally - the comments here are insane - it's like the Kefir Police.
They whey which you dispose of is HIGHLY nutritious. At least pour it on your garden plants or feed it to your animals.
true!
That whey is great for making sauerkraut. Just shred cabbage and some carrots finely, place them in large jars and top up with whey making sure vegetables are immersed adding water if there's not enough whey to cover. No need to add any salt or pressing the veggies. The sauerkraut will be ready in about a couple of weeks. Whey is too precious to just throw away.
Do you have to have enough when to cover the veggies, or can you add water if you do not have enough? Will whet sauerkraut taste different than salt and water brine sauerkraut?
@@Arcadia61 yay!!
Or ferment veggies with it.
Lovely video; lovely, soft voice. No complaints here. Thank you. :)
Thank you. Honestly, we're far from perfect but some comments here are just a bit bizarre...
Because of low volume the only thing I do not catch is what did u add to kefir? Is it a sugar or sweetness.
I do not know why you have music in back ground.
Food of the gods. Awesome video, thanks!
Thank you ❤
Well all I can say is after suffering with a leaky gut for 6yrs and suffering with extreme fatigue, after using Kefir for two weeks I am now a new man 99% of symptoms have gone and I have so much energy now it's a miracle no brain fog no cramps e.t.c. Thank GOD ALMIGHTY and for my new Christian friend for putting me onto this. I love the taste and make it in a more traditional way. Try it GOD BLESS ALL.
Stephen, I am so pleased that your health has improved. The history of kefir goes back hundreds of years and the people who ate it lived long vigorous lives. And all these new wholefood vegan food faddists say that dairy is evil and you should never touch it! I intend to get some grains and get started!
@@suecollins3246 hello, any updates? I intend to make kefir myself and I have access to grains.
Thank you!
I'm having tummy issues my self . Are you still using this and is it still helping your gut?
@@michellebeebelewisfrith1544 I use it everyday usually mornings yes it is still working brilliantly. You can make it yourself just watch a couple of video clips. In the meantime you can buy it from Sainsbury's it is called Biotiful gut health ORGANIC. Kefir drink original. It is £2.80p a bottle and has a green table
@@michellebeebelewisfrith1544 Sorry just a follow on it is a green label. Don't buy the fruit laden ones to much sugar if you don't like the sour taste then mix a banana or some beery's like a smoothey. I Make about 12 bottles for approximately £6.00 use only Organic milk with the grains. God Bless if you. want, let me know how you get on. Also it is good to eat a basically good diet although we all pig out sometimes on what we shouldn't I know I do.
Why are you rinsing your grains and getting rid of all the goodness, so unnecessary, please keep them as they are 🇬🇧
It is interesting to see the use of metal spoon, tap water rinsing, discarding the whey, etc. that all go against the "conventional" method, yet the final products still look great. This simply prove that the little grains are just die-hard workers that dutifully perform their functions. In other words, this is not rocket science, and you can't really mess it up. No need to fuss over it...
Steve Just Saying
Exactly! Its nothing like I do it and the results are great! Big fat happy grains. I love that about you tube. You can see what is actually working for people and compare it to what you "know " this video blows all my fussing over my grains right out of the water!
That's what I would think.
I'm pretty sure the "no metal" thing came from a time before Stainless steel! Back when metal was considered Aluminum or Pewter which are reactive to the acids produced or Copper and Silver, both of which are antibacterial and would do harm to the kefir grains and the fermented product!
The no rinse thing may be because of chlorine content of municipal water systems, placed there to kill bacteria!
Exactly! Besides that, it is way over fermented. This kills off so much good bacteria.
fctuber I've actually had greyish streaks in my kefir from the metal being eroded off the spoon in a matter of seconds. That's how powerful kefir is.
Some advice for those watching from the USA: most tap water in the US is heavily chorinated. you DON'T want to use it to rinse kefir grains. use bottled or filtered water instead (or milk).
I have made kefir in the same jug for 5 years and never have rinsed the jar or the grains. It develops a hard cheese crust all inside the jar which is quite tasty,
Thats metal 🤟🏻
@@maexle101 metal?
@@NoToYellowpigs metal is a material that, when freshly prepared, polished, or fractured, shows a lustrous appearance, and conducts electricity and heat relatively well. Metals are typically malleable or ductile - commonly used in machinery, automotive and other industries where required... hope this helps 💡🥸
@@NoToYellowpigs "metal" like the music genre. Commonly referred as brutal or hardcore.
not washing your kefir jar for 5 years and eating the cheese crust (lol), i consider this pretty "metal"
@@maexle101 ah ok, not literally metal. As long as the nutrients in it, anyone can eat and enjoy it.
May I ask what the purpose of putting it for 4 days in the fridge first is? Wouldn't it be quicker to just leave it on the side for 2 days and that's it? I've read elsewhere that when it's in the fridge the cold prevents any fermentation, so isn't it just sitting there doing nothing? I'm curious as to how it all works. Please help! Thanks 😊 xxx
Interesting, You certainly do things that fall outside of the “established norm” of handling Kefir... sort of shows us that these little miracle Grains are heartier than most of us realize.
I wish I had good tap water like you, mine is city water loaded with chlorine and fluoride so I would never let it hit my Kefir.
Hopefully, you can find an alternate source to discard that Whey... perhaps a holistic vet clinic is near you. So good for sick dogs and other animals.
Many comments here are hilariously dogmatic... our tap water comes from a borehole and has no chlorine etc... the sugar is stevia mixed with a zero cal alcohol sugar... not natural, but it's what we like. The whey is sometimes used when I'm making flapjacks for cycling or baking bread. Our grains grew from a single piece so momentary contact with stainless steel is totally benign... the resulting material is still very tart and certainly contains plenty of whey still. I didn't realise the video had got so much attention from 'experts' :P
@@voiceofsanity999 Thank you for trying something new! This stuff looks really good, and I want to try this now! I am having a hard time hearing you in the video. Is there a way you can type out your process? It would really help me when I try to replicate what you made. Can't wait!
@Matthew Kenney - Personally, I like your approach--civil, yet imparting information you find helpful. Have always appreciated the "sandwich" formula and then I'm more apt to listen and consider what is being said to me
why rinse the grains? why not just add fresh milk and make another batch?
I stopped rinsing after a few batches. Never had an issue just transferring the grains into the next jar taking some good bacteria with them to kick start the new batch. Technically called ‘backslopping’. I do use a clean jar each time but you just gave me an idea. I might experiment and keep the same jar for a few batches. See how that works out. Thx👍
Why are you whispering while trying to make a video. Speak up................and turn down the background music.
This gave me the steps I was (frustratingly) missing in order to make our kifir beautifully thick and sour. After removing the grains I now continue to leave it out on the bench until it fully separates. I drain off the whey (the chickens love it!) on alternative ferments and add remaining sieved solids to the kefir jug. This gives us a fabulous thick kefir. I also know how to make yoghurt now! Thank you for the video and information!
Hi are you saying that instead of taking the Whey out first, yoy instead separate the grains and then leave the kefir out to separate the Whey?
How do you drain off the Whey?
@@AJ-ku9jz Actually, I have varied my process again after a year of experience.
I live in Australia. It's warmer here and the ferment process may occur differently/slower in colder climates.
The milk visible separates in the jar after a day. I can see a layer of whey develop somewhere towards the bottom of the jar.
I put the sieve over a bowl, slide a spoon down the inside of the jar, lift the grains a little and tip to drain the whey through the sieve into the bowl. Remove desired amount of whey before processing the rest of the jar's contents through the sieve into the bowl and saving in the fridge. It thickens up even further after a day in the fridge.
The grains/milk ratio in the jar will determine the timing of the separation. I cull the grains when there are more grains than milk in the jar and then takes a few days to resume a daily changeover again. I have also noticed that spring/summer milk behaves differently to winter/autumn milk. During the spring/summer period it not only ferments quickly due to warmer days and high fat in the milk, but I occasionally have to make a batch and leave in the whey to thin it down so it is still pour-able from the jug! Winter milk never seems to ferment as thickly.
I don't rinse the grains (someone else's idea and it was a good one!). Just sieve well and chuck straight back in the same jar. Sort of like a semi-starter on the next ferment. I will rinse the grains, change the jar and jug in the fridge as required.
Never had a problem doing this and is working well for us and our household routine.
Hope that helps :-)
@@joeybrown3583 Wow thank you so much for that thorough reply.
I've been doing it how you describe you are now. However, when I desire really thick greek type yoghurt texture, it's a nightmare getting the grains out.
As you've done it both ways, could you describe what you did when you was removing the grains first please?
@@AJ-ku9jz Ah I see. I would just use a spoon and remove them.
This was simple at the time as I had 5 large sized cauliflowers and they were easily found at the top for extraction.
My current grains are small having broken up over time into approx 10/20c pieces.
It would be difficult to use that process now.
It is entirely possible that not rinsing them (nor being particularly gentle with them) discourages larger grains. Who knows!
You will find they are easily fished out from the top of the jar the larger they are. Cheers.
I mix some whey in my chia seeds and the rest with Kefir. Years ago, when I made yogurt, I have always thrown it out. Then realized how nutritious it is. Now when I make kefir, I just have a separate jar and mix it with my breakfast cereal. Too good to waste. Some people were saying it ruins the grains when you rinse them with water, but obviously not judging by how healthy your grains look.
The whey has more probiotics + it's important to colonize the lower gi tract (small intestines+colon)
Great vid, interesting method. Been making this stuff for years and I think kefir grains are waaaaaaay more robust than a lot of sources lead you to believe. Avoiding metals, washing grains, not using tap water if making water kefir - don't worry too much about any of them.
Id mix the whey back in, sieve the grains out. Then I'd double ferment the kifeer with fruit until it separated again, THEN syphon off the whey. Easter, more nutrients and tastier. I recon
I loved your gentle, soothing commentary and the yoghurt looks awesome. I didn't like to see the liquid gold (whey) being thrown away and the grains being rinsed - especially in tap water - but, if that's what works for you, then go for it!
Lady Hawke, please share what you do with the whey! Thanks!
@@smith899 You can actually use the whey to make more kefir. It's full of probiotic.
@@smith899 Here are just a few of the things I do with whey:
HAIRSPRAY - great for your hair and your pocket! It's an excellent protein treatment, works better than commercial hairspray, is enviro-friendly and costs next to nothing.
FACIAL TONER: Spray on or wipe with cotton wool.
HANDS/NAILS: Soak hands in whey for 20+minutes for a great protein treatment.
DRINK IT: Add to smoothies or soups. Add fruit and leave to ferment for another day or two or more. I freeze pineapple peels and add a few to whey to make a lovely fizzy pineapple beer. Sliced apple and ginger is a good combination and berries also work well. Sometimes I just add a tot of blackcurrant cordial. Another pleasant drink is half whey, half Appletizer or Grapetizer.
TREAT YOUR PETS: Animals love to drink whey and their coats will shine beautifully after a kefir water rinse or spray. Note: fur/hair will dry stiff but softens with brushing. Make whey ice lollies or cubes to give pets a cool treat on a hot day.…
RECIPES: Replace vinegar or lemon juice with whey in cooking, baking, pickling, etc. Make your own super-healthy sauerkraut.
IRONING STARCH: Put whey in a spray bottle for starching collars, cuffs, etc.
TENDERIZE MEAT by soaking in whey or unstrained kefir.
GARDEN/PLANT FERTILIZER: Dilute 1:10 with water.
Click here to see loads of ideas kindly shared by Jennifer Poindexter: morningchores.com/uses-for-whey/
@@ladyhawke1357 very well said. Thank you❤️
Don't play. the music that would help a whole lot it's unnecessary
Lovely video! Ignore the know-it-alls here, when your kefir is obviously thriving. I do a shorter 1st ferment, shake it up, strain through a sieve to pick my grains out. Leave it for a second ferment till it separates and then drain the whey. Works well without so much equipment to wash up. I'm lazy like that.😁 But if you've got a system that works, it works!
I plan to use mine in my ice cream maker to mix with blueberries and make frozen yogurt. And yes, I will add a non nutritional sweetner to sweeten, like you did.😄
These kefir grains are so hardy the only thing that kills them is heat. So my extra grains even go in the freezer. Now some people will obviously ghast at that.😂
Enjoy your lovely kefir!
Hi how do you drain your Whey from the grains?
Interesting video, your yoghurt looks delicious. I like to see that we all have different techniques, and your grains are obviously happy and productive. Some of these comments from the kefir police are OTT. It's disappointing how many people and videos regurgitate the so-called rules without understanding the original science. Metal utensils don't actually cause a problem but fermenting in certain metal containers will create a chemical reaction with the acidic liquid. I make kefir very successfully with UHT milk and read a lot of crap about how it won't work because it is sterile. Rubbish, all the kefir needs to feed on is lactose, so you could argue that with no competition from bacteria in raw milk it might actually work better.
Thanks for posting.
Don't see how raw milk would compete. I just think it may be slightly more potent. But not a necessity being the fact that the grains do enough anyway.
It's not Keifer-yoghurt - it's just kefir! Kefir and yoghurt are two different things. You seem to have a huge amount of grains for the amount of milk. Less grains would make a less acidic kefir and if you leave it for less time, so that it doesn't actually separate, then you wouldn't need to throw any of this nutritional drink away or need to add any artificial sweeteners. The use of any metal implement is not recommended when making kefir.
Also just so you know usually when you have fast making kefir and it is very chunky on the top and very carbonated that usually means it's on the yeasty side
@@ambercalhounmusic How do you correct for this?
You can make yogurt from kefir flowers.
and since they get rid of the acidic moisture, sugar isn't even necessary. the moisture is just the sour part.
I thought it was another American thing, Kefir yugurt. But obviously ignorance knows no boundaries. It is possible to make yoghurt using kefir as the starter, but there's only one video which doesn't seem reliable.
You can use stainless steel. The minimal exposure to it doesn’t harm the grains.
🙄 people who rinse their grains are bogus fermented, you totally don't need to rinse them, you end up losing their probiotics ability
Great video, thanks. Ignore all the nuts on here with their ‘know it all’ bs. I tend to soak oats in the whey for breakfast and have kefir with my daughter at night. Who cares what my method is, it’s not my vid. Thanks for sharing yours 😀
@Discombobulated - I'd give you a heart's up too but dunt know how to do it, so will a thumbs up be ok?
You know the liquid inside the bottom of the kefir is the best nutritional part, drink it don’t throw it away!!!
Adding Sugar to Kefir is awful....sorry.... it’s very unhealthy....
ones some lady made cabage salad for us ..and after she finish we found so many peace's of her nail color in salad...was disgusting and we didnt eat
Voice Volume Is way to low to hear, understand or focus on your instructions.
Thank you for your time.
I was pleased to see this but rather horrified by the waste of good product going down the drain.
I'm not going to criticize. It's not how I make kefir, but it seems to work well for you and I learned that some of the rules I function by are not absolutely necessary. thanks.
@ Steve Krause -- O, I could work with you; nicely done
quello che fate e' sbagliatissimo:i vostri granuli soffrono perche' li lavate,soffrono perche' li lasciate a lungo con lo stesso latte quindi tutto il siero vuol dire che non avevano piu' nutrimento,nel siero stazionano tutti i fermenti probiotici,lieviti ecc
Isnt the whey full of healthful bacteria
you can give it to weak plants, of use it on your skin.
no its not
YES! Kefir whey is referred to as liquid Gold! It is actually considered a super food!
Whey has a lot of protein. One of these proteins, Lactoferrin, acts as a powerful antimicrobial and anti-inflammatory. It also contains vitamin B2, or riboflavin, which helps the body to convert carbohydrates into fuel. Bovine Serum Albumin, which is abundant in whey, is an amino acid that is an effective scavenger that removes toxic substances, and supports white blood cells and helps maintain healthy cholesterol levels.
So pitching the whey is about like throwing away the baby with the bathwater!
The whey helps you utilize the probiotic
I use the whey from making yogurt in pancake mix instead of milk, it makes proper good pancakes. Just doing my first kefir batch now, gonna see what that whey is like.
You can soak dried beans in yoghurt whey or add it to curries.
OMG! I do totally different and with a much easier way. I leave the grains fermenting for 24 hours out of the fridge. I use a strainer and then I put the kefir milk on a coffee strainer (cloth one) for at least 12 hours and it's ready. You should not wash the grains specially with no mineral water and be more gentle with the grains.
I'm not sure why wifey insists on washing it - but our water contains no chlorine, and is very soft.
Sandra Watts you can buy it at Amazon
Yeah, straining through a cheesecloth is much faster and easier. Also, it's curdling like that because you are using way too many grains for the amount of milk. For that size jar, you really only need a tablespoon of grains. Still... looks good!
cabadejo my tap water contains absolutely no chlorine. Only public water supplies (As in city water or rural water supply. Basically, if you pay a water bill, your water more than likely) contains chlorine!
Sanda Watts You may ask your friends if someone has some keffir grains, if no one has you may look to buy them in the internet, normally friends just share them as they start growing in quantity in a while
Turn that music off!
To put sugar in so valuable natural product...I just do not understand :)
You can add xylitol
That is Truvia, not sugar
kefir will eat the sugar out. If you're on ketosis or diabetics, use a sugar meter to test the sugar content before eating them.
Or you could store up the kefir, use a large slotted spoon to remove the kefir grains, allow to separate, then carefully pour off the whey. Sounds so much faster, and easier than your method.
Wow!
Can you remove the music. ..PLEASE!
Yes, not necessary at all. Especially distracting with a soft-voiced commentator, who has a very pleasant voice needing no embellishment whatever. So many vids like that........
I feel sorry for the kefir grains I try not to touch on mine, the lady was like making mash potato.What a terrifying method!
... ABSOLUTELY!
Yeah comparing to this, mine kefir grains live in 5 star hotel :D :D :D These have a military training, they must be really resistant :D
Lol!
I just drink it all after 24 hours of it in the airing cupboard and separate the grains into more milk and start the process again. i give it a good stir then drink and I can drink a litre a day sometimes. I’m getting healthier on it I know that much so i must be doing it right. I cant wait to see how much more healthy I get on it as time goes on because this has literally saved my life from years of poor health. candida is a killer and guess who causes it to spread? the very person that’s “supposed” to be healing you! Your Doc.
Never trust a doctor, they lie. Forever pushing pills on you while telling you that they are harmless
Margy B 100% agree. my doctor put me on antidepressants many years ago and they caused me severe liver damage. my doctor told me he’s got these magic pills and if he can give a certain amount of them out to people he gets ether a holiday or a raise. I’m not joking you. I will never trust another doctor they make me sick pun intended. my liver is still not right 20 years on. I’m still healing from it. I’m currently on milk thistle and it’s the best I’ve tried.
It's called kickbacks. Doctors are under _huge_ pressure from Big Pharma to push their products. Among my friends here in the small agricultural town where I live I am the only person I know who is not on chronic medication and I am one of the healthiest. A very good friend who is on _loads_ of chronic medication has fybromyalgia and arthritis and every other damn' thing you can think of!
maybe next time try not whispering
Very frustrating. Why make a video to share if you're only going to mumble to yourself. Basic part of instructional video: audio.
Great video, looks delicious, love the gentle tone!
The audio was fantastic in my opinion! I love gentle yet audible speaking and singing.
Deaf?
Oh heavens, and I am so grateful to find a video without the grating excited tones or stammering start stops of unprepared you tubers. Your voice and diction are soothing. This is a great video. We all have different end goals when using Kefir grains. Personally I learned a great deal from your video - refrigeration, exact timing which is so rare. All in all a refreshing and much appreciated video. Thanks!
I don't like grainy anything...
I would not recommend this video to anyone interested in making kefir. One wrong step after another.
Thank god you're here to save us all from certain doom!
@@voiceofsanity999 Don't blame me for your bad instructions. Read some of the other comments. Or, better yet, learn how to properly handle kefir grains and the benefits of whey. It's obvious you did not.
Why would you get rid of all of the nutrient dense, Whey ? You can use the Whey for smoothies. The only thing you really made was greek style yogurt. This isn't Kefir. Kefir contains whey.
It is not a different way,it's a wrong way.
Roza Z Can you please explain and tell me how exactly you make it and was that Cows milk
drives me up the wall when ignorant people call it keefa instead of k'fear
First of all, you have made a yogurt and not kefir! Secondly, you have thrown away the most precious part of the product - the protein with lots of vitamins and minerals in it! If you would leave it there, it could be probably considered as a kefir.. Thirdly, interesting is that you put it in the fridge! I wonder, where this method come from? :) Otherwise, it looks really tasty ;)
Thank you. I have to try it one day. ;) Looks good :)
... It comes from ignorance and laziness!
No, he has made a kefir cheese! Kefir and Yogurt are two TOTALLY different things! And placing it in the refrigerator slows down the ferment!
I make my kefir in the fridge too and it comes out lovely and creamy.
I agree!
Fantastic job you guys!! I was exactly looking for a way to make this in the fridge instead of leaving it in the counter. I love your video. And great way to make it thick! The whey protein you could use in smoothies or plants lets. Great!! This proofs how strong the grains are!! No need to babie them.
Everyone should learn how to watch, learn and take away what is helpful to you. Do not judge, when you see obviously is working perfect for them because the grains look abundant and healthy. What they do or not do the the whey protein it's up to them. Video definitely shows what it promised witch is thick kefir.
Thanks for posting!!
They DO leave it out on the counter for two days. Pay attention
I just made it for the first time,I did a second ferment to get it like yours,and it did look exactly like yours with complete separation,but man it was so sour I couldn't eat it,even with putting a sweetener in it, there some trick I'm missing LOL.
Try it with red fruit or put honey in it.
@@DutchTargaryen I put honey in mine too
It’s amazing that people can debunk an obvious method that works well for you. My way is a little different, but it works for me. Thank you for sharing your way so I may try it also.
For those that don’t want to deal with the tubing, I use a turkey baster. Just gently insert to below the solid, usually not problems. Since they come apart for cleaning, works great.
Why not just use a sieve?
@@dmythicait’s my question too, I will try and just sieve it all to find out lol😅
Or can't you just remove the yogurt with a spoon? I've seen people doing it
@@vpambs1pt great, much easier 🫶
that's what i do and it works just fine. @@vpambs1pt
You guys have clearly mastered making kefir yogurt. I can't wait to try this method.
Please do not use anything metallic when touching your Kefir grains, plastic or rubber utensils at all times, and "DO NOT" rince you grains under water straight from the tap, if you're going to rince your grain use milk, water will kill your grains off, especially tap water. 🍄
Sounds like you are just talking to yourself😲
Nice video and nice music!
Please do not use metal items, like a metal spoon.
What I would like to propose: You can filter your yoghurt even more using kitchen paper. Yes, it is an amazing filter! Just cover the plastic strainer with kitchen paper, fill in your yoghurt to the strainer and wait a few hours. At the end you will get an even more thicker yoghurt. Just give a try!
are you aware kitchen towels are bleached
I very much like how you recommend whole milk and not skimmed or low fat milk. It's not only better for the Kefir grains but also for us as people. And I love how the jars are cleaned without detergents and only water. Very good instruction video all in all.
You’re not heating milk on the stove for the yogurt. I like your way. I’m going to do mine your way and put some small containers in my freezer ready to thaw and eat. TY. I did not like heating milk. I don’t see the purpose in that.
I wish I could have a transcription of your video, I can't understand. So According to your method, I add milk to grains. Then, I place it the container in the fridge for 4 days. Then, I drain the liquid. Right?
brief but very clear instructions. thank you
I’ve got chronic fatigue and I,m starting to feel a lot better after 2 weeks of making kefir,if this continues I swear this is heaven sent after spending at least£1000 for treatments and supplements that didnt work I’ve tried everything to get better and get my life force back! Fingers crossed this could be it!!! Wish Me luck,I need it!😅
Hi Tracey, how did your journey with kefir go?
I am curious too
It would be more easy if you strained the grains from the milk after 24 hours then leave the milk only in the fridge for another 24 hour and ot will be turned into yogurt
Also if you left it more it will be chease
I don't wash any of my stuff. Sieve, grains straight back in the same pot with fresh milk.
Love the method and the product, but, your music is driving me crazy, so annoying, sorry 🇬🇧
Aren’t you worried that a metal spoon will kill your Kefir, every video I’ve watched says not to use metal?
Beverly-Ann Grosse
just avoid reactive metals or cheap materials (including non food grade plastics)
Can barely hear you. kindly speak up and clearly. frozen berries?
Whey is liquid gold, its so healthy. I don't waste a drop. If you don't want to drink feed it to your plants. Save the grain wash water for plants too
LOL!! Simply make yogurt like usual but use kefir as starter and you will get kefir yogurt. So much easier. No need to suck out whey & strain. That takes so much time & have to wash so many dishes plus all the waste...
why are you whispering and have loud music audio?
Can I use buttermilk instead of full fat milk
Nice with honey..
They doing all wrong.Iron spoon, plastic container,wash with water??? Why why? Do more research before posting videos like this and confusing people what is healthy and what is not.
The voice is so low and the music so ennervatingly persistant I could hardly concentrate on the content. 🙄
Now I will try again.
We should thank muhammad who gave the grains to the people.
Kefir and yogurt are 2 different things, and no no no it is kefir , just check how to pronounced, it is not American word it is russian, arab, armenian, and so on,turkish, not everything is American spelling
Oh dear, completely wrong way to do this .
Make normal kefir ,
and then strain it in muslin cloth for 4 hours under refrigerator
Creamy kefir is ready , it will be sweet and delicious . Plus I add Hershey's syrup.
It becomes more YUMMY .
I love that thick yoghurt-like consistency but I haven’t figured out the right grain/milk/days ratio for that yet 😞 *sigh*
It really doesn't matter,a tablespoon of grains per two cups of milk,as long as you're in that area,let it sit for 24 hours at room temperature,than strain it and put it in another jar,and let sit another 12-24 hours you will have exactly what he had,just put alll of it in a strainer,but be warned if it was anything like mine, it will be so sour it will make a lemon jealous lol
The tap water is killing your Kefir!!
ALL tap water has chlorine, contaminates, prescription drugs and a host of other crap that is not good for you or your Kefir. Will it survive, sure but the potency is dramatically affected.
JaXu
I wouldn't even give tap water to my dog.
ALL tap water in the US has chlorine in it as well as pharmaceutical drugs, heavy metals and various other VOC'c. Many municipalities also add flouride, which is actually hydrofluosilicic acid and not true fluoride which is worse. None of the tap water in the US is fit for human consumption and if anyone thinks it is they are ignorant or reckless. Drinking pure filtered water is the single most important thing one can do to optimize heath. In this case, tap water will kill some of your Kefir each time you wash the grains. Other countries treat water in a similar manor, while not all use fluoride.
Well OP is not American but British
All tap water does not have chlorine. Not sure about his, but my tap is mineral water.
Music is so disturbing , can't hear you good???
Thank you
Nice visual, voice to soft while music drowns out the words.
Verry Nice But so bad in the And You ad sugar ….. why 😭
Wanted to watch but couldn't deal with that background music, too loud for me
Noob question : can I make kefir and regular yogurt in the same recipient or they will kill each other?
SRRRRRGHHHHHHHH! Don’t put water on your grains!
What is wrong with the Whey? only the flavour?
Nice video but Shane about Annoying sound quality
A lot of wasted goodness with this process. The whey is not bad and should not be thrown out, and the grains can be returned to the same jar without rinsing them or washing out the kefir in the jar that wasn't collected, and there are better ways to separate the whey from the kefir without using a hose. It was still interesting to watch how you make it, though.
It is not a good idea to rinse the grains and wash the jars everytime. You are wasting a lot of kefer.
I think it's better to don't use metal spoon and water rising and ...
It is not a yogurt
Do you sale some grains? Yours look happy and healthy
Great video!! Thanks!
Thanks, great video! Comments here are crazy. 😂 I am finally getting some kefir grains in another week or so and will probably end up straining some of it to have in place of yogurt (though I do love true Greek yogurt). We'll see how it goes!
P.S. - I use a homemade Truvia as well. Sometimes I'll even used straight stevia to sweeten my kefir with a couple drops of vanilla. 😋
I could barely hear what you’re saying.
Very discreet! Talking to your self?
Interesting method..I didn't realise you can leave it out for 4 days . I will try this thanks .. I just done my first batch of kefir milk drink.
Thank-you! I learned a few new tips and tricks 😊
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I totally love this video! It’s completely different than what is taught , but I love how you got the same results. This looks absolutely great! A very low maintenance way of fermenting if you ask me. I have some in the fridge that I will try this method on.
I was dying with the Kefir as I watched how they just killed the goodness of the kefir on this video.
And yet it lives...
the amount lost is unbelievable.
I heard you can make some tasty cream cheese! Can't wait to try it