Podcast Episode 69: The Liquid Gold in Kefir
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- เผยแพร่เมื่อ 11 ก.พ. 2019
- Whey has been called liquid gold, and it has been used throughout history to help with many diseases. It's a superfood that can help with a myriad of ailments. Kefir cheese has many wonderful properties too. Let me show you the many properties and ways to use this wonderful food!
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Warmly,
❤Donna❤ - ภาพยนตร์และแอนิเมชัน
You can make Feta cheese by boiling milk (slowly) and adding the whey a few table spoon at a time. Then you scoop the curds (using a spoon with holes in it) and toss it into a strainer covered with 2 layers of cheese cloth. Keep the process going. When the milk becomes transparent and yellowish, there is no more cheese in it. The next step is folding the cheese cloth (as you make kefir cheese) and put something heavy on top. After a few hours the cheese is hardened. Then I recommend putting it in salty water (you can use the water extracted from the cheese or boiled filtered water). The salt add taste and preserves the cheese. I also cut the cheese, enabling the salt to penetrate it. Let it stay in the fridge over night. Enjoy!
Thanks Gal! I didn't know about making feta. I've made mozzarella and ricotta. My mozzarella is not saleable. I need to make it more so I will become more patient. And possibly add more salt.
I'm straining some curds right now for a garlic tarragon cream cheese. We shall see if the flavors work out.
I'm thinking about getting some royal mold and trying to make a softer ripened cheese.
For feta I just added a bit of salt and pressed the kefir in a cheese press wrapped in a cheese cloth, cut it into medium sized triangles and then left it over night in very very salty water to start forming the crust. Left it in the fridge for two days to develop a dry coating crust on the cheese. Then in a very clean jar, prepared like I was canning, jar and lid. I put medium salty water that was boiled five minutes in the clean canning jar. Very important to be as close to sterile as we can get it. I used a tablespoon of salt per two cups. I then put the cheese into the canning jar and put it in the fridge. It was fantastic. Kefir, spinach and caper stuffed chicken breasts. Salads. Whatever you would put feta in. Very creamy. I still have some in the fridge after three months. Just really important to boil that jar, lid and water you put into the jar.
Keifer is Amazing! My health is so much better every day ! I feel fantastic.
Thank you, for re-inspiring me!!! I bought grains from you about 4 years ago and enjoyed making all of your recipes. Life got in the way with a move, 2 children getting married and 2 new grandbabies for us. For almost 2 years I have been nurturing and keeping the grains alive by changing the milk and storing them in the fridge. Every now and then I would make a batch of kefir just to give them a break from the refrigerator but for the most part they have just been stored. Yesterday I decided to get back in to making it regularly and today I see your new post. Great timing!
Happy fermenting Lori!! Hope you are doing well! Happy to be an inspiration for these powerful foods!
How often did you change their milk to keep them alive?
@@ale347baker Gosh I can't 100 percent remember but I was lax on it. Probably at the most every 2 weeks I would give them another 2 cups. Sometimes I would forget and it went up to 4 weeks a couple of times. When it went longer in between changing the milk I would make a batch of kefir to test they were still ok.
You are getting better and better. I came back when I saw you interview Dr. Davis, it was so interesting and I am so grateful for your podcasts.
Hi Donna, I discovered your channel, website and podcast today as I was looking for mor knowledge about my new kefir grains-wow! I’m so happy & lucky to be here. You’re a gem, your information & caring are so needed. Thank you
Thank you so much for all of this vital information Donna I truely appreciate you
Oh WOW! Thank you for all you do! Appreciate all your hard work and sharing with all of us! ❤️🙏🏻
I use the whey for my chia seeds breakfast and the rest with milk kefir. It works really well.
Sounds great, might try myself
I use the prebiotics with kefir and make a very tasty yogurt, as Dr. Davis suggests. I put it in a yogurt maker for 36 hours. It is delicious.
Thanks Donna for all the information, you answered so many of my questions. I am looking forward to see you in NYC.
Yay see you soon!
Thank you so much for everything you do, to keep us healthy
Donna, thanks to your podcasts I started making kefir, then kefir cheese. I love them both, I eat them every day. I've been trying cultered foods but I find it hit and miss so far but I will not give up!!
Make sure to visit my website, all of my recipes are different ways to incorporate them into your diet, from dressings, to dips and even desserts! It become a habit over time :)
I simply shake whey with the cheese part of the kefir and drink a glass every morning . My IBS is clearing and I have so much energy . My husband also takes a whole glass in the morning on empty stomach . Thank you for this video with so much information .
Thank you so much for sharing all of your experience. Its so new to so many, and can really help the ones that haven't yet seen its benefits...
You answered my prayer. Thank you!
Your website is beautiful and informative; so much thought has gone into it. Thank you for your generosity. Your website is a reflection of your inner beauty too.
This is so excellent thank you. Much health to you this Easter!
We are all very thankful you chose to stand on your path
We learn so much from all your experiences
I now am going to make Kefir for my Best Friends and especially my mom and Mark that are having exhaustion very early very easy
Doctors don't give any answers
They both have heart issues one has diabetes
I thank God for finding Kefir plus all your knowledge
Thank you bless you always 🙏 💓
Tks A LOT !!! God Bless 👌🏻🙏🏻❤️. Just a fantastic source of knowledge, wish you the best🙌🏻
Thank you so much. Now I know how to use my excess whey. I’ve learned so much from you.
Thanks for listening! Hope you enjoyed it!
I do a second 24 hr. ferment using powerful magnets duck taped on the outside of the jar. Most of the time this causes a separation, whey on the bottom and the cream on top.
Thank you so much for the knowledge of kefir, I will be checking out your website, for recipes, once again thanks
You are most welcome Libby! I hope you enjoy it!
Thanks for sharing, so great informative video
Thank you your videos are awesome and have helped me so much.
Thank you for the kind words!
Love your info!! I’ve been making kefir at home and accidentally made kefir cheese haha 😆 xx
Me too ! And turned out to be awesome!
New to Kefir, thank you so much
I drink this stuff!! It truly is like gold ... like no other! 🌺
Thank you for your podcast, You give so much valuable information. I have made Milk Kefir for years.
Thank you for the inspiration.. just starting out with kefir grains.
Thanks for the tip of whey soda! I was gonna buy water kefir for making soda, this is sooo much easier!!!
You'll love it!
Great stuff. Tq very much
Thank you wonderful woman 😇🤗😘😍👍👌👍👌👍👌👏👏👏👏👏👏👏
Thank you so much I appreciate it now I understand a lot from your show
Love your kefir videos ❤😊
Nice kefir info
Thank you for sharing another great podcast. I make nut based cheese and have found lately that using rejuvelac made from millet works great as a culturing medium. I like a firmer cheese so after the culturing has occurred I put a nut milk bag in a strainer pour the cheese into that and put a weight on top of that and press it for a few days. I do all of this at room temperature. Makes for a nice tart cheese. Just thought I would share this. Take care and God Bless. 🇨🇦😎
This is genius Paul! You are a fermenting pioneer!
Donna Schwenk I was struggling with getting nut milks to culture using other methods so I decided to try this and it seems to work. I believe that it the inspiration I have received from listening to you that has given me the desire to at least try. Thank you again. 🇨🇦😎
Hello Paul, could you please teach me how you prepare rejuvelac from millet and use it for nut based kefir/cheese? I love dairy kefir and it’s products but my daughter is a vegan. I want to make it for her.
@@elenazakiryenok2913 rejuvelac can be made from almost any grain. Millet, quinoa, wheat berries are what I have used. Soak grain overnight in a clean glass jar with a mesh covering of some type. I used nylon window screen because I could wash, sanitize and reuse . Then rinse well. Put the jar at a 45 degree angle allowing liquid to drain. Do this every day until you see the grain sprouting. Then fill the jar with water and let the process of fermentation begin. After a few days you will see bubbles forming and then you can strain off the liquid rejuvelac, discard the grain and start again. There are many TH-cam videos on how to do this and also google is your friend for methods. I hope this helps. 🇨🇦❤️
I found quinoa the easiest one. Sprouts very quickly. Usually the next day.
Thank you!
have been making it for 6 years..geat podcast
You go Jeri! Thank you for listening! Happy Fermenting!
My experience about Kefir in curing my gastritis.
Day 1) constipation but got a relax feeling
Day 2) constipation, lot of gas and bloating
Day 3) i used double fermented Kefir Milk and then loose motion but i did not feel bad about it or felt weak.
Day 4) i am eating a lot and getting tolerant to Kefir Probiotics and no gas, still diarrhea but it dont take my energy that much. its like my food just disappear in my stomach now, no time or trouble digesting it. No acid Reflux.
Day 5) its next day
Have you healed from gastritis completely ?
yes, but the damage to the stomach takes time to heal. Because stomach has acid to digest the food. So you have to avoid things that need a lot of acid to digest.
@@pkavenger9990 so you think kefir healed your stomach ?
@@markmaxwell4890 of course, like i said I could hardly eat gluten or drink milk etc but now I can eat all of the things and the upper side of my stomach near the solar plexus I used to feel pain there every day was gone after 2-3 days of using it. Now i just dont put a lot of pressure on stomach by eating lot of food or dont do excess of anything. Cause stomach is the strongest organ of our body but when it get damaged, it takes a long time to heal completely. Fasting also helps. Although because of changing my diet gave me a lot of muscles and I lost my fat too. I hope now everything you want to know have been answered 😂
I like it to over ferment; I strain the whey off and save!! Remove the grains; take the heavy cream from the grains and I add a big spoon full of raw honey; second ferment for another 4/ 6 hours mix it than put in Frigidaire it thickens and is delicious!!! I use the whey to make my pancakes in the morning!!
Excellent video! Any tips for psoriasis sufferers?
Donna, what are the benefits with using kefir culture for making soda. I listened to your podcast on making kefir soda and then again recently in your latest on your favorite cultered foods. I just started 3 jars of soda, 2 with orange juice and one with pomegranate and cranberry. Looking forward to drinking it. I also just drink whey straight sometimes when I have too much.
Gr8 videos Donna your passion really comes over and I must admit it’s contagious. One question when the whey separates from the kefir is it ok to mix it back again
Yes and I often second ferment for a couple of hours up to 6 and it thickens it up. Good luck
I just shake it up to mix it together.
Thanks for the ideas for the whey. I'm going to end up with a ton of it. I'm new to making kefir. I am a diverticulitis patient. I am using kefir as my source of GI bacteria after antibiotics. And I got hooked on the lifeway product and decided it would be a good easy kitchen project. Mine is not nearly as smooth as the commercial. Maybe it never will be. I'm the only one in my house using it, so my grains multiply faster than I can keep up. So, I'm going to make aged cheese once I can find some royal mold, and learn that process. Any videos or links to that would be appreciated. I like Amazon partner links, by the way, and will use them even if there are cheaper options. Because you have to reward the dissemination of knowledge in the way you can afford.
On my counter now is straining an intentionally separated curds and whey. Very strong! Possibly for a garlic tarragon cream cheese.
Thank you
Hi Donna, first of all thank you so much for everything you do. You helped and motivated me so much with my health Journey and my fermented foods and drinks!
Now my question: i didn't understand... Does the overfermented Kefir when the whey separates from the curd has more probiotics? Or the other, thicker, normal Kefir?
Thanks!
Hi, great info!!! For the garden, how can I use the whey by measurement and how to store it for long? Also can I feed it sugar to store at room temperature? Thanks much.
I feel like I just struck gold with this video!! Recently heard that you can have a continuous ferment with whey and egg shell powder and wonder if anyone knows about this? Apparently it can be left out, but then I wonder if I heard wrong and it needs to be refrigerated. In any case thank you so much for all this incredible info!!
Donna Can you tell us what probiotics are in kefir?
any suggestions about trying to store whey long term? how long can you keep it and use it?
Hi! My old grains didn’t survive my most recent move and I purchased some from you to replace the dead ones. Wow! Your grains have grown so much faster and are producing a much nicer finished kefir than my old ones ever did. Now I need to find new uses for all of this gorgeous kefir. I’m especially wanting to make a cream cheese alternative (something I eat most days at breakfast) and I’ve also been wanting to try some beet kvass which would use the whey. I’m struggling with draining off the whey, though. When I try putting it through a coffee strainer, it only just drips out less than a tablespoon (from a quart of finished 1f kefir) and leaves a sludgy mess in the filter. What am I doing wrong? Any tips/tricks for getting it to strain well? Thanks!
I’m just guessing do you think maybe you need to ferment it longer? I hope she gives feedback on this.
Hi, today I thought about giving up on my kefir grains because the very same reason you described, it's too sour and not creamy like it should be. I recently bought the grains, I can hardly see them, they are so tiny. What is it that I should add to my kefir to make it creamy? you said probiotics, what kind? I'll appreciate your response. Thank you.
Question, can I freeze my extra grains, with milk and for how long? To use again later?thx U for all help!!
Please let me know when you come to Indiana! I would love to go to your workshop! ❤️❤️❤️
Let me know also , please
Thank you so much I freaking love u I took an antibiotic and I got a over growth of candida sick haven’t been able to eat foods for months I’m so skinny and the only thing that is helping me is the kefir but it took months while getting skinny to find this kefir stuff do u know how to get rid of the candida and Parasites that will boost my healing with the kefir if u have any ideals I greatly appreciate it thank you much
Mariha Sites Do you still have candida? Donna has said in other videos, that kombucha helps with this problem.
Will be useful valuable beneficial for treating covid positive patient kindly enlighten
great video ,Iwant to know can I save the Kefir milk in the same bottle each day for say the week?
Hi David, You can store your kefir in a large jar in the fridge and keep adding finished kefir as it's ready with no problems.
Thanks so much. I am just began making kefir about six weeks ago. I had a spoon full and had no reaction, next day I had a juice glass full, no reaction, then the following day I drank 10 ounces. Yummy. I make the thicker version and cheese a lot. I take a bite and honestly I have this wonderful feeling inside my tummy, not completely different than nibble of soda cracker when you are sick with the stomach flu. My tummy is saying thank you for the food. Well, why I write is to tell you I am getting a lot of whey and was wondering if I should take it to the bathtub with me, scalp and body. Recently, within the last three after a real battle with Shingles got two skin diseases. The skin issues are getting better, so I was thinking about putting the whey on and sitting in the bath until the tub filled up. Thought it might make a good hair rise after shampoo. Has anyone tried that? If you did were you smelly… lol?
L-lysine supplements are an avenue to look into for shingles if you're still suffering
How do you separate the grains from the thick curds or is this after the second ferment (grains strained after first ferment)? Thanks
I did a second ferment of kefir with honey and in less than 12 hours it separated into what and curds. What can I do with this at this point?
Have you ever fermented fish in kefir whey??? Would love to hear about that!
Yummy 😋
When made from cows’ milk whey it is called Mysost & when made with goat’s milk, it’s called Ekte Gjetost.
How long does it take for you to feel the effects from drinking kefir? I’m on week 3 and not noticing anything majorly different
Hi Donna,
I wanted to purchase apple peel powder but mistaken it with apple powder (organic) unfortunately i cannot return it. Does apple powder have the same benefits as the peel one? Regards
How long should I keep my whey?
I use organic ground flax to feed the beneficial bacteria, once I have taken the grains out.
Does the whey have more nutrients after it separates from the kefir than drinking before it separates as the whole kefir.
Do you put the kefir face spray in the refrigerator?
I want to buy prebio plus powder from you Donna
What podcast number should I watch for second fermentation of kefir? Thanks!
Check out this article: www.culturedfoodlife.com/the-trilogy/kefir/how-to-second-ferment-kefir/
Where can we get the prebiotic plus?
Can you make soda with L Reuteri yogurt whey or do we need to use kefir whey
Hello Donna...im very very interested in any keyfir recipes, for health and mind wellbeing., but I'm fairly new to it all, I find everything you say interesting but too much to take in...can you help me more basically.
With gratitude Beryl .
If I am using raw milk for kefir, is it still fattening, and high in calories
I am trying to locate kefir grains
I would like to know what are the benefits of water kefir for some one who does not want to drink the milk kefir. Can we get the same benefits if we do not drink milk kefir?
Hi! I would suggest making nut milk kefir (especially coconut milk) It is more beneficial than water kefir. I love water kefir but it doesnt have as many strains of good bacteria as milk kefir, nut milk kefir, kombucha or cultured veggies, you can learn more here: www.culturedfoodlife.com/which-is-better-water-kefir-or-milk-kefir/
This question might be stupid.
But, what if I never drink the whey, I always drink the whole kefir milk. Do they have the same properties?
Also, when my kefir is too fermented, I just mix it and eat it normal as yogurt, i just put a little bit more of sweetener. I've never tried to make cheese. Doesn't it taste like super strong?
I have the same question. Did you get an answer?
@@melissa81213 No, sorry :(
Can you make kefir cheese from other non-dairy kefir like coconut or almond kefir?
Hi Janet, This doesn't work the same. Non dairy milk is very thin and has a high water content. It doesn't have a curd and whey like dairy milk. There are other ways to make non dairy kefir cheese that are easier and better. Working on some recipes now!
Thank you for sharing your work and knowledge! I am having trouble achieving clear whey. I ferment my kefir for 24 hours, separate the grains from the kefir, put a lid on the kefir and let it sit on the counter for another 12 hours. Then I have kefir cheese but the whey is still milky. Yours is a clear yellow color. How do I get that? TIA
Hi Lanea, If you do this method you will have over fermented kefir. This is not the best way. IT will make your kefir cheese overly sour. The best way is to make your kefir and remove your grains. Then pour the kefir into a strainer lined with a coffee filter and allow to drip in the fridge. The whey will strain out of the curds and you will have a much better taste with more benefits. You can find out exactly how here: www.culturedfoodlife.com/the-trilogy/kefir/how-to-make-kefir-cheese-and-whey/
Does the amount of prebiotic in kefir cheese is the same than in kefir yoghurt ?
Hi! The probiotics will be higher in kefir in its whole form. You'll still get some in the cheese. But you'll get more if you consume kefir that hasn't been strained.
The jumping image is maddening.
Don’t watch it then, this is her podcast that she loads on TH-cam for those who don’t like podcasts
I wonder if I can use it to control "Dorito Feet" yeast on my dog, and this weird skin condition my cat has. I will keep you all posted.
A scoop of whey protein powder is approx 25G of protein. Do you know the conversion to how much whole kefir and kefir whey would equal the same amount of protein?
Hi Allen! I don't know the conversion , i've never had it tested sorry!
Humm interesting, years ago I would attempt to drink those whey based shake things, one I remember our boys had it was called something like Muscle Milk. I experimented and found was intolerant of whey. I would get very sick to my stomach. Now after only about 6 weeks of kefir I am drinking plain fresh whey with out issue… I mean I can drink an entire 10-12 ounces.
Doesn’t it have all these benefits when the whey is not separated from the kefir?
Do you know if you still get all the benefits if you cook the (kefir) whey... as with a soup for example ??
Hi Zoe, If you heat probiotic foods past a certain temperature (around 115 f) they will die. That being said I still use kefir and kefir whey in my cooking as I have a lot on hand and you do get other benefits like it being 99% lactose free!
You're so awesome for replying Donna. Kefir has saved me too... I adore you and your channel so much. Brings great comfort to understand why kefir has been helping so much. Thank you ✌🙏💖
@@zoezzzarko1117 Thank you for the kindness Zoe!! I hope you continue to love this journey as much as I have!
When is the best time to drink Kefir?🤔
I put some chunks of fresh ginger into a small batch of kefir after I strained the grains and then put that into the fridge. And although it is kind of weak in the ginger taste, it did work.
This might seem like a weird question but I'm wondering if certain candies would work or would defeat the whole purpose or maybe destroy the grains? (Which I ofc don't want to do.) I'm thinking mainly of those ginger chews which contain only: Cane sugar, ginger (10%), tapioca starch.
Hi Wordivore, I wouldn't add anything during 1st fermentation. For 2nd fermentation you can add the ginger chews! But you would only need 1-2 for a quart. The point of 2nd fermentation is to give the good bacteria extra food and to make more probiotics. You don't need to add much to do this. So most things won't add much flavor (besides , cinnamon sticks, or citrus peels). They'll help mellow out the sourness but wont necessarily add a strong ginger flavor. If you're looking to get a lot of flavor I recommend doing a smoothie!
Thanks Dona. God bless you!! Wonderful useful information. Just a question. Is it okay to use pasteurized milk ? And should we boil the milk if it is raw ? We have to use warm milk?
@@jabeenjaffar4966 Milk kefir grains LOVE raw milk and you'll get more beneficial properties from your kefir if you use raw, no heating necessary. Mine always love raw milk and it makes extra yummy kefir. :)
I tried making whey soda and there is a white powder sitting at the bottom of the bottle. Anyone know what that is? My guess is harmless yeast but I thought that yeast would float.
This is just part of the fermentation process also sediment from whatever juice you used. No worrie s this is normal and harmless yeasts will stay mostly on the bottom of the soda just like kombucha :)
Is there a safe limit on the amount of whey to consume each day? Some days I drink maybe 250-300 ml . Also, the coffee filter papers, do they need to be unbleached? Thank you in anticipation.
Like all cultured foods, i personally believe you can have as much as you want. They are just food and they are loaded with enzymes and powerful healing probiotics. That being said in the beginning I recommend starting slow as you can go through a healing crisis/detox (this can happen if you greatly increase as well). This is not a bad thing at all, but can be uncomfortable. I'm not a doctor, but this is just what we've found through our own personal experience, research and helping others
Donna Schwenk Thank you very much and for the quick reply!
Donna Schwenk how about the filters? Do you use the white ones or recommend the unbleached
@@justmejo9008 I recommend the unbleached ones if you can find them.
Donna Schwenk thank you 🤗
Hi Donna I was wondering if you can freeze kefir grains? Thanks
Hi It depends, sometimes it works and they can be revived again. Other times they don't come back. If you do freeze them don't do it for more than a few weeks.
ok thanks Donna .
I don’t see any links
Links are in the video description. But you can also visit culturedfoodlife.com
I started using slim milk. I dont' want the extra fat and sugar.
You can use any kind of milk to make kefir. But skim milk will have slightly more natural sugar than whole milk. But either way you shouldn't worry about the sugar with kefir. Kefir consumes 99% of the lactose and natural sugars in milk making less than 1% sugar. This is why it is so tart.
How come my kefir all tastes yeasty? I have wasted so much money on prime quality milk and yoghurt now, it's getting ridiculous.
Is it raw milk? Many people who use raw milk find that it becomes must less yeasty if they scrape the cream off the top of the milk first.
@@CulturedFoodLife It's as raw as is legal. Low-pasteurized.
@@Soldier957 Make sure to scrape off the cream as much as possible and use a tight lid when making kefir. These are the two main culprits for "yeasty" kefir. I personally use mostly regular store bought milk for my kefir (it works great!) and i save the raw milk for drinking plain as it is so expensive here. Hope this helps!
@@CulturedFoodLife ok thanks a lot. Will give it another go.
Donna Schwenk hi Donna. I see that you say “regular site bought milk” but with your instructions which came with my grains, you indicated to not do the regular store bought because it’s ultra pasteurized. Would you mind clarifying please. Thank you!
Everyone says their grains look like cauliflower, mine look like cottage cheese or curds. lol, are they dead :(
mine look like gooey cottage cheese and they work perfectly and consistently. You'll know they're not dead as you can see the fermentation after 24 hours and they multiply meaning your "cottage cheese" pile gets slightly larger with each batch. Just keep at it and you'll gain your confidence. :)
The grains can change in texture shape and size depending on temperatures, ingredients and environment. So no worries. They can look a bit like curds as well, just make sure you strain out the actually curds from the kefir which will go easily through a strainer if pushed with a spatula and the kefir grains will not.
I tried going to view your recipes but you have to be member? Why is this ?
We still have MANY recipes that are free that anybody can view. www.culturedfoodlife.com/recipes
Cholesterol is a false concern. Most modern dietary advice is bogus.
It's true! I address this in the podcast. Cholesterol is very helpful to the body.
No Whey!!!
She has nasal congestion. Too much of a good thing ?
That's silly 😘
101 Life Its her normal voice shes not congested.
No offense but just show us
Too repetitive. Says the same things 4 times over.