If you struggle with anxiety and know within yourself your diet might not be microbiome friendly, please try to include some fermented foods and fibers as well. If you already eat some of both, try to up your daily intake of both pre (fibers) and probiotics (if you have the possibility). Your small intestine produces over 80% of serotonin and whilst those particular serotonin receptors that you find in your small intestine is not responding the same way the serotonin in your brain does, it is connected and helping the gut gives you a good chance of reduced anxiety. Now i want to be clear i am not saying "you not eating the right food is what's causing your anxiety" but in many cases taking proper care of your microbiome is one fundamental step to eventually recover from mental health issues. I always brushed this information away because i didn't understand how much the brain and gut actually affect each other. I decided to try and take it to heart and it worked for me. Try it, it certainly won't hurt you!
Jesus loves you He is the only way truth and life His loves for you is eternal you can call upon His name and He will answer give Him all your anxieties and burdens Jesus saves God bless you❤😊
I am from East Europe and buy Kefir with strawberry flavour from local convenience store when I don't eat meat cus meat and Kefir in same day caust badly reaction for my tummy. Anyway its good for protecting yourself catching cold and flu, good drink. 👍🏻
@@tiffanysalernointeresting, that makes sense as it would be like boiling the goat in its own milk. See if we just followed the Lord’s instructions we’d be way healthier!
@@tiffanysalerno That was "You shall not boil a young goat in its mother's milk" though, not meat and dairy in general, the latter is a much later invention of rabbinic judaism. Even then it wasn't from a dietary perspective, but from a moral one: using mother's milk intended for young goat's growth and life to cook it in it, sort of subverting the natural law of things, something like using life giving things for death.
@@jesusreignsoveraustralia Exactly! God wants us to prosper and be in health. And we can do that through faith and obedience to His Word. Psalm 41:2-3, Joshua 1:8!
@@LookingForTheCHEESE Yes, I used to always just think of it only metaphorically that way - like, how cruel to use something that is meant for its safety to kill it. But I believe that all of the Bible, its meaning is multi-layered. So now, I believe that metaphorical meaning still, but I also believe that it is not best for us to eat animals that bear milk, along with milk. But each to their own convictions!
I would say that you have a little too many grains for that amount of milk, devide them so you have 2 msk for 1 litre of milk and freze the rest or give it to a friend. I have lid on my jar and it works fine, you dont need to clean dthe jar everytime, ill do it every other day if its starting to get too much dried kefir around the top. Do not ever wash the grains in water if not extreamly nessesery, use a little milk or whay insted, its easyer on the grains and doesnt harm them as much.
I cannot locate milk kefir grains. The grains purchased in sachets in health food stores is NOT effective. Where does these white milk grains purchased?
The reason it's overly sour is because you have way too many grains for the amount of milk. You can make a proper 24-hour kefir with just a tablespoon of grains.
Depending how mant times you ised the grains and the temperature of your room ive had kefir ready in only 15 hours!!! Yes even 12 hours is fine you dont want to starve the grains so always take it out and you can second ferment it without the grains to get even more potent in probiotics and yeast
I got a new hip in Lithuania. Kefir was always available next to the prunes. Some milk too, but it was such a treat to have it in the mess hall so far from mine!!
It's way past time to divide those grains. Also, use a silicone rubber spatula instead of a wooden spoon. You don't want to grind the grains into your sieve.
That’s a huge portion of grains to milk. What is the grains to milk ratio you are using? I have been making kefir for about 8 years but only with a coffee filter top but I have been curious to try it with a lid. Are you screwing the lid on tight during the ferment?
I used to make milk kefir but I got lazy and quit drinking milk, so a few years later I bought water kefir grains thinking it would be much easier than milk kefir, but IT'S NOT!! 😭You gotta do a first ferment with sugar and then add molasses every other ferment and then you gotta do a second ferment, and then you gotta add sugar or fruit and burp it every day and it's harder to tell when it's done. 😭😭I hope it turns out good though and worth the effort.
For those who don't know, probiotics support healthy gut health, and give you good germs in ur stomach! Hope this helps! (If you want drink/eat yogurt too! It also has probiotics in it!)
I believe u, I drink and crave less raw milk when it's gross kefir and it's more filling. If I don't kefir it I end up drinking 4 gallons a week. Too much health food makes me fat
@@ANicoleTeacher the gut is your second brain. Probiotics flush out the yucky stuff and get the system moving. Try kefir in the morning on an empty stomach and take a probiotic.. the best ones I found at family dollar. Kefir from Aldi. Doesn’t have to be expensive
@@Unknownn858 yes it does but it takes time for it to eliminate our bad odour internally..bad breath is due to ur tongue, having halitosis..u must scrape ur tongue using tongue scrapper..and ur gums plays the part too..bad breath u can use EVCO(Extra Virgin Coconut Oil) and do mouth swishing..and dont swallow it as it contains ur bacteria..swish for 5 minutes daily..EVCO is effective..
My culture (Turkish) and Russians have used this for centuries .. you can close it but burp the jar by putting a knife where the lid is and you will hear gas release..
Raw milk works best, like it did thousands of years ago in Eastern Europe, but it's hard to get, illegal in most places, and dangerous. Not worth the small difference.
For anyone that lives in the US, you can just buy buttermilk or kefir from the store and strain out the chunks (as long as it's not been pasteurized) to make this. (No, you can't use yogurt, that's a different bacteria that requires higher temperatures to safely ferment. You _can_ make yogurt, but it requires more than leave it out of the fridge to work.)
@@miaescobedo2500the bacteria in the homemade kefir is millons time better than the yoghurt from the shop. Most of the yoghurt bacteria don't survive the stomach acid. 😂
@@macriemyoui8382 Overfermennting in the sense that the whey and curd have made a clear separation, yes. You'd have a more sour kefir. Drinkable if you like it but also good to make quark (sort of like sour cream) by filtering out the whey. Overfermenting in that it's been left out for several days (generally more than 72 hours) and the coloring is off, no. Throw that out (the grains could possibly be salvaged if you have no backup although it takes time and a lot of wasted milk as you don't want to consume the kefir until the grains are revived/healthy.
@@AzaleaBee 20 years!? How do you know when a batch is bad though? I'm so paranoid of growing the wrong bacteria. Can you always tell? Like I hear listeria bacteria is very common in dairy products and grows easily. So how do you know when a batch is bad other than physical signs like fuzz or strings like mold.
Making kefir from scratch with grains removes the lactose from the milk already. Also, the grains need actual nutrients from real milk, not overly processed, fake, seed milk. You won’t see any true benefits from using cashew milk over organic or non pasteurized milk.
I’ve been making it for 3 weeks. Loving it! I just brought some to my next door neighbor’s house, because it just tasted sooo good. Banana, homemade vanilla, honey and a little maple syrup. Yum!
@@Mr_Fission y’all literally have one of the greatest economy in the world yet you eat so dirty… all these GMO can be the reason why your 13 year olds look 30
You have to understand, Turkey and many other countries. Yall grow up eating a healthy balanced diet. In America, they are constantly trying to kill us for profit. Promoting sugar all day, filling our foods with chemicals and seed oils. Showing us commercials as kids, that drinking soda for sports is cool. So we end up as adults, having to fix our guts back and obsess over fermented foods lol.
the unfortunate part about being a land full of immigrants is that our ancestors often gave up their own cultures (food, traditions, languages) so we never learned how to do these things. i just learned how to make kefir last week, and bought some grains 2 days ago. im very excited for them to come 🤭
Raw milk is better than pasturized milk because while the heating process in pasturized milk does kill harmful bacteria, but it also kills the good bacteria, vitamins and minerals, not all but most. Raw milk is the best option if you have a local farm or supermarket that sells it and it is safely handled and checked for harmful bacteria.
Recently my mum was burning a very strong scented candle in the room where my kefir was fermenting. Ever since then, my kefir has had a weird perfume-like flavour - could it have picked up some of the chemicals from the candle? :-\
As a Turkish person (we came from Central Asia), ayran is completely different than kefir. Ayran is made with yoghurt (just another proof that yoghurt is Turkish, not Greek like these Americans think). And kefir is not made from ayran. Kefir is fermented, ayran is not. Kefir is a very thick drink, ayran is not. Kefir is originated from Balkans, ayran is not. Ayran is Turkish.
@@reaux3921 kinda yeah. But the term Greek Yoghurt doesn’t really exist because the biggest “Greek Yoghurt” producer in the USA is Turkish. The man sells it as “Greek Yoghurt” because you westerners know it as Greek Yoghurt. The irony is crazy😭 Yoghurt is a Turkish invention, that’s basically it. And the term “Greek Yoghurt” is there for marketing
They can be found on etsy, amazon, ebay and other shopping websites, maybe even in a supermarket or farm if you have one near you might carry kefir grains
She uses prunes to sweeten because kefir is naturally sour, you can use dates to sweeten as well though, but if you are used to the sour taste you wouldn't need to use dates or prunes to sweeten
How do you make sure that the bacteria you are growing is the good bacteria, and that it’s controlled and not growing the wrong strains of bacteria in there?
I make ultra concentrated Lactic Acid Bacteria from milk and rice water, I can also make cheese from the by-product it produces from the fermentation, I haven't tasted Kefir but I think I'd rather stick with my method of culturing probiotics
Yes, im pretty sure any milk works well for kefir but im not sure, from what i know though fresh, whole, unpasturized milk is usually the best milk to use because of the natural bacteria thats already in the milk can help the kefir grains grow better
The diarrhea I get from drinking raw milk and raw kefir is insane, but after 50+ days of experimenting, I am pushing forward. I truly am not willing to give up on it, but I gets very annoying. Any suggestions?
i got diarrhea for the first two days drinking raw milk. Keep in mind i was drinking half a gallon. It stops on the third day. Now its juust like drinking water. I prefer sour raw milk tho , so i let mind ferment
You may have lactose intolerance? I would Google non-dairy kefir to see what options might be available. And non-dairy probiotics. Don't take it from me, though, look it up! I wouldn't push and suffer from lactose intolerance, it can be really terrible and undo any good that might have otherwise been done. Be careful!
@@beekneed I know it isn’t lactose intolerance for sure, as all raw foods should have the correlated enzymes that synchronize to your body once ingested. I know that it is more-so a bacterial issue, as I’ve had the same experience with some wild plant foods and juices before. Now, I can in fact tolerate 1c of Raw Milk on an empty stomach/colon without any such digestive blowback. I’ll be honest, my first go around, I consumed way to much too fast, and put my digestive system in shock, not truly granting it the space to legitimately adjust - I am fresh on slowing down, and it is going really well. In just two weeks, I built my way up from ingesting one teaspoon, to 1c every 6-7 hours - I even mix in raw egg yolks :)
Maybe you’re lactose intolerant? I never got diarrhea from raw milk once, and I don’t even drink it all the time so my body is not really used to it but only being able to tolerate 1cup is definitely a signal. Don’t force your body to eat something it won’t tolerate. 50 days is well past the point of where your body should already be adjusted to it, if you’re still experiencing diarrhea at that point you should stop.
Ya tienes muchas "perlas" te alcanza para mucho más 😮 yo uso dos cucharaditas de perlas para un litro de leche por cada 24 hrs y no sale tan ácido. Yo lo pongo en la licuadora con nueces y blue berries y esta delicioso 😋
Being from Eastern Europe looking at you guys discovering kefir, fermenting, pickling everything not just cucumbers, now there is a fashion trend weariness our flower patern similar thats on our folklore clothing... interesting lol
Thanks for holding to the old ways so we could discover.❤ My grandma used to make sauerkraut on the screened in porch in the 1970's. You could smell it in the house and I didn't like the odor. She made it in a big butter churn sized crock. I guess it was just a big batch hence the strong smell. It seemed like weeks of fermenting, haha.
@@SuperMrAndersennope, real americans are indigenous to america (Navajo, Cherokee, Cheyenne, Sioux etc) . The “light skinned euro people” from america are just basically Europeans.
That's why I clabber my milk. Personally I feel clabbered milk has better bacteria than kefir. I asked a professional fermentation company and this is what they said. "You're absolutely right that honey has natural antimicrobial properties, which can sometimes interfere with fermentation, especially with more delicate cultures like kefir. However, clabbering milk is a bit different! Clabber relies on naturally occurring bacteria in the milk itself (and your environment) to ferment, so it's typically more resilient than something like kefir, which depends on specific strains. If you've been adding honey and achieving consistent results without issues, it's a great sign that the natural balance in your milk is thriving despite the honey's properties. As with any fermentation experiment, it's always good to trust your senses-if the clabber smells or tastes off, that might be a signal to adjust. Otherwise, if it’s working and you love the flavor, it sounds like you’ve found a winning method! Keep enjoying your delicious, honey-sweetened clabber, and happy fermenting!"
Bahahaha 🤣 A swig of that's got to be similar to a swift kick in the mouth so I can see how a chunky sip could cause me to start swingin for sure rofl First sip I try of that, stand back!
That’s kind of ridiculous but whatever. I think more likely you just associated infantile ideologies of masculinity (aggressivity, confrontation) with heath and then told yourself you are becoming more that way.
Body odour has really brought shame to me and even thought of ending it all till i came in contact with a great a doctor who cured using herbs and cleanser, happy now thanks to doctor isibor.
Fermentation isn’t for babies lol. All the people who are like “ew omg that’s so gross!” Clearly have never seen what their super aesthetic kombucha comes from lol. Scobies would make most of them vomit on sight.
If you struggle with anxiety and know within yourself your diet might not be microbiome friendly, please try to include some fermented foods and fibers as well. If you already eat some of both, try to up your daily intake of both pre (fibers) and probiotics (if you have the possibility). Your small intestine produces over 80% of serotonin and whilst those particular serotonin receptors that you find in your small intestine is not responding the same way the serotonin in your brain does, it is connected and helping the gut gives you a good chance of reduced anxiety.
Now i want to be clear i am not saying "you not eating the right food is what's causing your anxiety" but in many cases taking proper care of your microbiome is one fundamental step to eventually recover from mental health issues.
I always brushed this information away because i didn't understand how much the brain and gut actually affect each other. I decided to try and take it to heart and it worked for me.
Try it, it certainly won't hurt you!
You are totally Right! The gut Brain axis is amazing. Im going to try this out to, tysm
Jesus loves you He is the only way truth and life His loves for you is eternal you can call upon His name and He will answer give Him all your anxieties and burdens Jesus saves God bless you❤😊
@@Heheishsy289 Dont bring your cult into this
@oliverfarkas1012 fr
@@Heheishsy289😂 there was no need for spreading ur religion here. Unless u claim Jesus to enter my Guy and make my poop real good 😊😢
I am from East Europe and buy Kefir with strawberry flavour from local convenience store when I don't eat meat cus meat and Kefir in same day caust badly reaction for my tummy. Anyway its good for protecting yourself catching cold and flu, good drink. 👍🏻
Yeah, it says in the Bible actually to not them at the same time! Exodus 23:19 Exodus 34:26, and Deuteronomy 14:21
@@tiffanysalernointeresting, that makes sense as it would be like boiling the goat in its own milk. See if we just followed the Lord’s instructions we’d be way healthier!
@@tiffanysalerno That was "You shall not boil a young goat in its mother's milk" though, not meat and dairy in general, the latter is a much later invention of rabbinic judaism. Even then it wasn't from a dietary perspective, but from a moral one: using mother's milk intended for young goat's growth and life to cook it in it, sort of subverting the natural law of things, something like using life giving things for death.
@@jesusreignsoveraustralia Exactly! God wants us to prosper and be in health. And we can do that through faith and obedience to His Word. Psalm 41:2-3, Joshua 1:8!
@@LookingForTheCHEESE Yes, I used to always just think of it only metaphorically that way - like, how cruel to use something that is meant for its safety to kill it. But I believe that all of the Bible, its meaning is multi-layered. So now, I believe that metaphorical meaning still, but I also believe that it is not best for us to eat animals that bear milk, along with milk. But each to their own convictions!
I would say that you have a little too many grains for that amount of milk, devide them so you have 2 msk for 1 litre of milk and freze the rest or give it to a friend. I have lid on my jar and it works fine, you dont need to clean dthe jar everytime, ill do it every other day if its starting to get too much dried kefir around the top. Do not ever wash the grains in water if not extreamly nessesery, use a little milk or whay insted, its easyer on the grains and doesnt harm them as much.
I make 50 ml with a coffee spoon per day. More than enough. I'm not a calf.
Of what grains or kefir? You’re supposed to drink about half to a full cup a day for optimal health.
@johnsalariane6216
I drink 3 cups, I am now a gorilla
I cannot locate milk kefir grains. The grains purchased in sachets in health food stores is NOT effective. Where does these white milk grains purchased?
I got mine off Amazon
When you are from East Europe and don’t understand the excitement around fermented foods😅
Were not excited, just trying to Give information that’s all
Yeah you do, you just generally call them alcohol.
@@confusedwhalenot everyone likes alcohol
@@confusedwhalekefir isn’t alcohol. Just ferment for 24 hours.
Most of the world eats fermented food. The American diet is lacking in this tradition however
The reason it's overly sour is because you have way too many grains for the amount of milk. You can make a proper 24-hour kefir with just a tablespoon of grains.
How many tablespoons do I need to make it taste like Warheads candy?
@@godrilla5549😂
Depending how mant times you ised the grains and the temperature of your room ive had kefir ready in only 15 hours!!! Yes even 12 hours is fine you dont want to starve the grains so always take it out and you can second ferment it without the grains to get even more potent in probiotics and yeast
FYI- clean the jar. Maybe why your kefir is over fermented. That has less bacteria when you don’t clean plus it keeps it sanitary
Rinse it with RO water and add milk afterwards
True. You have to start with a clean jar and also rinse out the grains.
And don’t use a lid when fermenting. One can use a paper towel to cover with a band to secure it
Also if your not using organic milk, there’s really no point🤷🏼♀️
I haven't washed my jar in over 3 months. The kefir is perfect.
It’s like the most common thing we drink in Russia:)
I got a new hip in Lithuania. Kefir was always available next to the prunes. Some milk too, but it was such a treat to have it in the mess hall so far from mine!!
Thats good that you guys probably have good gut health
I hear you guys get that in kindergarten, no wonder you all look so much healthier than westerners, well that and grace for being an Orthodox nation.
Nah they just die young leaving younger peoole alive currently in russia conapred to say spain which has an old population @godrilla5549
@@hazelnutespressono they do not
It's way past time to divide those grains. Also, use a silicone rubber spatula instead of a wooden spoon. You don't want to grind the grains into your sieve.
Plastic over wood?...
You can eat the grains, Little to no taste. Same benefits
That’s a huge portion of grains to milk. What is the grains to milk ratio you are using? I have been making kefir for about 8 years but only with a coffee filter top but I have been curious to try it with a lid. Are you screwing the lid on tight during the ferment?
Yummy! I LOVE fermentation. I Love the micro-biom so.
Why not make a short video on how you do it
Hopefully she sees this
Clear skin
I used to make milk kefir but I got lazy and quit drinking milk, so a few years later I bought water kefir grains thinking it would be much easier than milk kefir, but IT'S NOT!! 😭You gotta do a first ferment with sugar and then add molasses every other ferment and then you gotta do a second ferment, and then you gotta add sugar or fruit and burp it every day and it's harder to tell when it's done. 😭😭I hope it turns out good though and worth the effort.
The sourness is the best.
For those who don't know, probiotics support healthy gut health, and give you good germs in ur stomach! Hope this helps! (If you want drink/eat yogurt too! It also has probiotics in it!)
This is not true
Lost forty pounds with probiotics
How? 😊
I believe u, I drink and crave less raw milk when it's gross kefir and it's more filling. If I don't kefir it I end up drinking 4 gallons a week. Too much health food makes me fat
@@ANicoleTeacher the gut is your second brain. Probiotics flush out the yucky stuff and get the system moving. Try kefir in the morning on an empty stomach and take a probiotic.. the best ones I found at family dollar. Kefir from Aldi. Doesn’t have to be expensive
I hope i dont lose more weight..i just want to live comfortably and feel great!
@@ANicoleTeacherProbiotics helps food digestion = metabolism
This kefir is one of the life saver..its relaxant property feels so good in my body..
Does it help with bad breathe?
@@Unknownn858 u have bad breathe? Congrats
@@vato7oco lmao thanks for answering the question
@@Unknownn858 yes it does but it takes time for it to eliminate our bad odour internally..bad breath is due to ur tongue, having halitosis..u must scrape ur tongue using tongue scrapper..and ur gums plays the part too..bad breath u can use EVCO(Extra Virgin Coconut Oil) and do mouth swishing..and dont swallow it as it contains ur bacteria..swish for 5 minutes daily..EVCO is effective..
@@vato7oco much appreciated man thank you🙏🏽
Do not close the jar with the lid use a muskin and a elastic band to protect. Kefìr needs to breath
Muslin
Not true. Kefir is anaerobic
You are correct
Exactly, you are correct
My culture (Turkish) and Russians have used this for centuries .. you can close it but burp the jar by putting a knife where the lid is and you will hear gas release..
Are you using pasteurized milk with kefir?
Both pasteurize and raw milk can be used in making milk kéfir. In my experience, raw milk works best and grows the grains better.
Raw milk works best, like it did thousands of years ago in Eastern Europe, but it's hard to get, illegal in most places, and dangerous. Not worth the small difference.
Is it good to have that much kalcium in the body all the time??
I just got mine in the mail and have them fermenting now. Should be ready by Tuesday. I will be adding it to my smoothies.
For anyone that lives in the US, you can just buy buttermilk or kefir from the store and strain out the chunks (as long as it's not been pasteurized) to make this.
(No, you can't use yogurt, that's a different bacteria that requires higher temperatures to safely ferment. You _can_ make yogurt, but it requires more than leave it out of the fridge to work.)
@@confusedwhalewhy would anyone want store bought kefir?
I ain’t doin all that imma just eat my $3 Greek yogurt
but you greek yogurt is full of sugar and not as good as homemade kefir
Come to Russia, here you can buy a bottle of kefir for less than a dollar
@@cruzquijada201Some people can't do straight yoghurt, I am one of them. Sweetened is better than none at all
@@cruzquijada201 plain Greek yogurt only has 7g of sugar. and a whole lot of protein and probiotics. And tastes a whole lot better 😂
@@miaescobedo2500the bacteria in the homemade kefir is millons time better than the yoghurt from the shop. Most of the yoghurt bacteria don't survive the stomach acid. 😂
Nice grains lady!
In the UK, we need to use a lot more fermentation in our cooking. That would help us stay healthy a lot longer
It's working, you are beautiful.
Share the recipe please with full video
You can js get it from a market I’m from Europe and we eat it with a lot of bread pastry bread
How many times i could use the grains?
Endlessly
Keep them well fed with cold milk every 24 hours (after straining). My current strain is more than 20 years old.
@@AzaleaBee wow!!! What if i over fermented my grains? Can i still drink it?
@@macriemyoui8382 Overfermennting in the sense that the whey and curd have made a clear separation, yes. You'd have a more sour kefir. Drinkable if you like it but also good to make quark (sort of like sour cream) by filtering out the whey.
Overfermenting in that it's been left out for several days (generally more than 72 hours) and the coloring is off, no. Throw that out (the grains could possibly be salvaged if you have no backup although it takes time and a lot of wasted milk as you don't want to consume the kefir until the grains are revived/healthy.
@@AzaleaBee 20 years!? How do you know when a batch is bad though? I'm so paranoid of growing the wrong bacteria. Can you always tell? Like I hear listeria bacteria is very common in dairy products and grows easily. So how do you know when a batch is bad other than physical signs like fuzz or strings like mold.
I actually love the taste. ❤❤❤❤
Can you do a video on how this drink helps your overall health? Also, a get to know me video would also be great 😊
Kefir grains: 1 tablespoon (14.7 ml) per 1 quart (1 litre)
Can you do it without grind and use one Kiefer that I bought at the store that is organic grass fed
Can this be done with cashew milk?
Making kefir from scratch with grains removes the lactose from the milk already. Also, the grains need actual nutrients from real milk, not overly processed, fake, seed milk. You won’t see any true benefits from using cashew milk over organic or non pasteurized milk.
Wow it’s kinda similar to taking care of/feeding a sourdough starter
Wow this looks amazing, my are very small❤
I’ve been making it for 3 weeks. Loving it! I just brought some to my next door neighbor’s house, because it just tasted sooo good. Banana, homemade vanilla, honey and a little maple syrup. Yum!
As a Turkish person, it is funny that Americans are sooo excited about Kefir
Unfortunately everything else we have to eat over here is poison.
@@Mr_Fission y’all literally have one of the greatest economy in the world yet you eat so dirty… all these GMO can be the reason why your 13 year olds look 30
i think its cute
You have to understand, Turkey and many other countries. Yall grow up eating a healthy balanced diet. In America, they are constantly trying to kill us for profit. Promoting sugar all day, filling our foods with chemicals and seed oils. Showing us commercials as kids, that drinking soda for sports is cool. So we end up as adults, having to fix our guts back and obsess over fermented foods lol.
the unfortunate part about being a land full of immigrants is that our ancestors often gave up their own cultures (food, traditions, languages) so we never learned how to do these things. i just learned how to make kefir last week, and bought some grains 2 days ago. im very excited for them to come 🤭
Which is best Raw milk vs pasturized milk
Raw milk is better than pasturized milk because while the heating process in pasturized milk does kill harmful bacteria, but it also kills the good bacteria, vitamins and minerals, not all but most. Raw milk is the best option if you have a local farm or supermarket that sells it and it is safely handled and checked for harmful bacteria.
Which milk we have to use
What's the difference between this and curdled milk
Would this be safe for someone like me that suffers from IBS, Gerd & Gastritis??
Should be strainer made from nylons. No metals as the grains hates it
You are correct, fabric or nylon, not metal.
Or metal spoons 🥄
Wow, interesting... Does anyone know why that is, by chance? (The not liking metal bit)
I have used metal mesh for years and it is absolutely fine with ferments. You are not leaving it long enough to do any damage that has been debunked.
Recently my mum was burning a very strong scented candle in the room where my kefir was fermenting. Ever since then, my kefir has had a weird perfume-like flavour - could it have picked up some of the chemicals from the candle? :-\
Yes!!
Very much possible
Mom used to make yogurt with this lol but it uses too much milk and she stopped doing it but its soooo goood
Nomads in Central Asia first discovered this product thousands years ago, its origin name is Ayran (Airan).
In my country it's kefir as well 😅
As a Turkish person (we came from Central Asia), ayran is completely different than kefir. Ayran is made with yoghurt (just another proof that yoghurt is Turkish, not Greek like these Americans think). And kefir is not made from ayran.
Kefir is fermented, ayran is not.
Kefir is a very thick drink, ayran is not. Kefir is originated from Balkans, ayran is not. Ayran is Turkish.
@@Lampey22you Turkish like to steal European culture
@@Lampey22so because u turks make yogurt that means Greeks copied you? 😂
@@reaux3921 kinda yeah. But the term Greek Yoghurt doesn’t really exist because the biggest “Greek Yoghurt” producer in the USA is Turkish. The man sells it as “Greek Yoghurt” because you westerners know it as Greek Yoghurt. The irony is crazy😭
Yoghurt is a Turkish invention, that’s basically it. And the term “Greek Yoghurt” is there for marketing
Where do you get kefir grains? 😊
They can be found on etsy, amazon, ebay and other shopping websites, maybe even in a supermarket or farm if you have one near you might carry kefir grains
Where did you get that cool strainer, I can’t find one anywhere
What if you add the milk at room temperature?
My parents were doing this 20yrs ago before it was even a trend
Yeah I used to drink it as a child. In Mexico city , ancient food, has been around for years
Ur parents are geniuses..people with healthy thinking category..
Congrats
As a Turkish person, we were doing it for centuries before it became a trend lmao
@@vato7oco then all of the East Europe are geniuses to you
Hello where can I purchase???
Online. They are sold dehydrated, you activate them at home
Do you add the dattes to the kefir grains?
She uses prunes to sweeten because kefir is naturally sour, you can use dates to sweeten as well though, but if you are used to the sour taste you wouldn't need to use dates or prunes to sweeten
How do you make sure that the bacteria you are growing is the good bacteria, and that it’s controlled and not growing the wrong strains of bacteria in there?
She's adding something specific (kefir grains) and she's using milk with no sugar, the bad bacteria love sugar.
Love IT .Drinking every day
Where did you get your bowl?
How do we know if it’s spoiled to the point of bad bacteria being in it ?
I make ultra concentrated Lactic Acid Bacteria from milk and rice water, I can also make cheese from the by-product it produces from the fermentation, I haven't tasted Kefir but I think I'd rather stick with my method of culturing probiotics
Sour milk ?
Can this be made with fresh, whole, unpasteurized milk?
Yes, im pretty sure any milk works well for kefir but im not sure, from what i know though fresh, whole, unpasturized milk is usually the best milk to use because of the natural bacteria thats already in the milk can help the kefir grains grow better
Why not dates instead of prunes?
Use glass jars for kefir
The diarrhea I get from drinking raw milk and raw kefir is insane, but after 50+ days of experimenting, I am pushing forward. I truly am not willing to give up on it, but I gets very annoying. Any suggestions?
i got diarrhea for the first two days drinking raw milk. Keep in mind i was drinking half a gallon. It stops on the third day. Now its juust like drinking water. I prefer sour raw milk tho , so i let mind ferment
You may have lactose intolerance? I would Google non-dairy kefir to see what options might be available. And non-dairy probiotics. Don't take it from me, though, look it up! I wouldn't push and suffer from lactose intolerance, it can be really terrible and undo any good that might have otherwise been done. Be careful!
@@beekneed I know it isn’t lactose intolerance for sure, as all raw foods should have the correlated enzymes that synchronize to your body once ingested.
I know that it is more-so a bacterial issue, as I’ve had the same experience with some wild plant foods and juices before. Now, I can in fact tolerate 1c of Raw Milk on an empty stomach/colon without any such digestive blowback. I’ll be honest, my first go around, I consumed way to much too fast, and put my digestive system in shock, not truly granting it the space to legitimately adjust - I am fresh on slowing down, and it is going really well. In just two weeks, I built my way up from ingesting one teaspoon, to 1c every 6-7 hours - I even mix in raw egg yolks :)
Kefir is made at home with sterilized milk. Not raw.
Maybe you’re lactose intolerant? I never got diarrhea from raw milk once, and I don’t even drink it all the time so my body is not really used to it but only being able to tolerate 1cup is definitely a signal. Don’t force your body to eat something it won’t tolerate. 50 days is well past the point of where your body should already be adjusted to it, if you’re still experiencing diarrhea at that point you should stop.
girl, your nails look great, what nail polish is that?
I'm from Russia, and we drink kefir almost every day
Thank you
So is kefir sour milk
What if i over fermented the kefir? Can i still drink it?
Yes, it wiil taste more sour. The kefir grain preserve the milk. I've been making Kefir since 2013.
@@aszurejackson8251is it normal that the kefir is thick?
@@macriemyoui8382 yes, totally normal
@@macriemyoui8382 if you make it with goat milk the kefir will not thicken.
I drink mind unsweetened. It’s so creamy
Its a common thing that we drink in Turkey 🇹🇷 ❤
Hello! Can I know the Turkish name for kefir? Is it widely available in grocery stores?
@@maryamirfan9197 Its Turkish name is “Kefir” aswell,and yes its avaible in grocery stores and It has the fruit flavors aswell :)
@@closed.0123 thank you sm!
@@maryamirfan9197 No problem!🤍
I've tried to get so many people to drink kefir but they all complain about the taste and go back to drinking Coca Cola and eating McDonalds.
sheeple gonna sheep.
I luv sour foods so fermented grassfed dairy is my favourite
Ya tienes muchas "perlas" te alcanza para mucho más 😮 yo uso dos cucharaditas de perlas para un litro de leche por cada 24 hrs y no sale tan ácido. Yo lo pongo en la licuadora con nueces y blue berries y esta delicioso 😋
Fellow bacteria lover! I make kefir and yogurt.
You should wash your equipment/ jars
How much do activated charcoal trousers bargain for now days mate, that sweet aroma must be contained😊
Being from Eastern Europe looking at you guys discovering kefir, fermenting, pickling everything not just cucumbers, now there is a fashion trend weariness our flower patern similar thats on our folklore clothing... interesting lol
Every culture takes from somewhere else. Fermenting and pickling is found in many ancient cultures. Flower patterns as well.
Thanks for holding to the old ways so we could discover.❤
My grandma used to make sauerkraut on the screened in porch in the 1970's. You could smell it in the house and I didn't like the odor.
She made it in a big butter churn sized crock. I guess it was just a big batch hence the strong smell.
It seemed like weeks of fermenting, haha.
Americans are Europeans in the past. Not far ago they did all that stuff. Because of use of antibiotics we need that back again
Yupp
@@SuperMrAndersennope, real americans are indigenous to america (Navajo, Cherokee, Cheyenne, Sioux etc) . The “light skinned euro people” from america are just basically Europeans.
That's why I clabber my milk. Personally I feel clabbered milk has better bacteria than kefir. I asked a professional fermentation company and this is what they said.
"You're absolutely right that honey has natural antimicrobial properties, which can sometimes interfere with fermentation, especially with more delicate cultures like kefir. However, clabbering milk is a bit different!
Clabber relies on naturally occurring bacteria in the milk itself (and your environment) to ferment, so it's typically more resilient than something like kefir, which depends on specific strains. If you've been adding honey and achieving consistent results without issues, it's a great sign that the natural balance in your milk is thriving despite the honey's properties.
As with any fermentation experiment, it's always good to trust your senses-if the clabber smells or tastes off, that might be a signal to adjust. Otherwise, if it’s working and you love the flavor, it sounds like you’ve found a winning method!
Keep enjoying your delicious, honey-sweetened clabber, and happy fermenting!"
This is a comeback thing we do here in Japan it calf Yakut
you reuse the grains?
Yes❤
I drank this years ago and it actually made me more aggressive and confrontational
Bahahaha 🤣 A swig of that's got to be similar to a swift kick in the mouth so I can see how a chunky sip could cause me to start swingin for sure rofl
First sip I try of that, stand back!
That’s kind of ridiculous but whatever. I think more likely you just associated infantile ideologies of masculinity (aggressivity, confrontation) with heath and then told yourself you are becoming more that way.
@@GlaciusDreams it must be a terrible life to be so b*tchy
No it Bloody DIDN'T!!! .... oh.. I see 😊
Bacteria also makes some alcohol. Maybe this is the reason
Why do I see some articles on not mixing kefir with honey?
Antibacterial
Where to get Kefir Grains in India
Online. They are sold dehydrated and you activate them at home. Kefir is different from curd.
How much do u drink daily?
You can drink 2 liters daily
They sell kefir in stores
Was that dates in the other bottle?
Prunes
Yeah it was dates
i love kefir
the fact that this is considered self care and absolutely a general drink in russia etc is wild 😭
That’s amazing
Can you use soymilk?
No
For soymilk there are yogurt starters
❤❤❤❤❤
How long do u first ferment a very first batch I just bought some grains and I'm supposed to throw away the first batch
Can you use raw honey to sweeten
It’s not suggested, honey can be antibacterial which means the kefir cultures die
No. Honey, sugar, maple syrup, turmeric, antibiotics, can interfere with kefir. Store bought kefir is inferior compared to home made fermented kefir.
@@brodie777thanks you for answering
Its called curd in India. Most Indians prepare it and consume daily. Awesome ❤
Stop being stupid, kefir is different than curd
CURD YOGURT AND KEFIR ARE DIFFERENT. 😢
It’s not the same
Thats not the same
@@SwaggySahana okay 👍🏻but looks kinda similar.
I've been saying Keefer my entire life 😅
To make this better you should use raw whole milk or at least whole milk. I wouldn't waste my time drinking 2% milk.
Body odour has really brought shame to me and even thought of ending it all till i came in contact with a great a doctor who cured using herbs and cleanser, happy now thanks to doctor isibor.
How did you get rid of the smell?
Doctor isibor bathed her in fresh he-goat blood and chicken poop
Eat that smells good
have you noticed any changes since you started?
I have four years since I'm suffering from bad breath on the second day I drink kefir I wake up in my sleep my mouth smell fresh
Kefir is very beneficial for gut and immune system.
It's nothing but the buttermilk as we use daily drink
😮Amasi in southern African countries ,we eat it with pap.
😇😇🙏
Fermentation isn’t for babies lol. All the people who are like “ew omg that’s so gross!” Clearly have never seen what their super aesthetic kombucha comes from lol. Scobies would make most of them vomit on sight.
Please Dont use metal sive ! Kefir grains leach metals, only use plastic utencils, that Kefir looks very good❤ enjoy🎉
She’s not using metal. She’s using a mesh strainer.
It's stainless steel probably. Why not use it? I want to do kefir also. Want to know the process
@@SuperMrAndersen Maybe cheesecloth instead