Another way to tell of the soda is ready is to add a few raisins when making it. When the raisins rise into the top/neck of the bottle , the your soda is done "cookin". Raisins add more yeast and don't alter the flavor that much
Once you drained the whey from that milk did you cap the whey & put it in your refrigerator right away? And if so how many days after can you start to make soda with the juice? Then once juice is added do you put it back in the refrigerator or leave on the counter & for how many days until I can drink it??? Please answer all questions cuz I'm so confused. Ty
I have been trying to make kefir soda. Mine don't seem to carbonate and I don't know why. do you have to use the whey by a specific time after straining it from the kefir/milk? I also seen on another video she added water to hers saying if you don't it could turn to alcohol-i did add water to my mixture, maybe that is what is stopping the fermenting carbonation?? I just want to make something with all the whey I am getting and for the holidays coming up, sparkling cider would be perfect?!
RHONDA BENSON thank you so much for watching the video! To answer your question, the yeasts and bacteria in the whey must be fed. To do this, add sugar. That sugar can be in the form of juice or water and sugar. Depending on how much sugar you use, and how long you let it sit out on the counter, will give you the amount of fizz. The fizz is like the exhalation of the microorganisms. If you have a half liter bottle, and would like a particularly sweet drink, put in 1/3 of a cup of sugar to the half cup of whey and fill the rest of the bottle with water. Mix well and set on your counter for at least two days. You can gauge how well your carbonation is doing, by burping the bottle after the second day. If it has a lot of carbonation, leave it out for half a day more and then put it in the refrigerator. If it does not leave it for another day or two to allow the organisms to recharge the vessel and eat more sugar.
To to make sparkling cider, simply purchase cider that has no cinnamon in it or other spices. The reason is that cinnamon has antibacterial properties and may kill some of your organisms thus making it less fizzy. In addition, don’t use honey to sweeten for the same reasons.
@@AmyKurylo Thanks for this info and response. I got some organic juice today at ALDI I am going to try to make again, and will add some sugar to it this time. I thought the sugar in the juice would be enough, however, some juices, especially organic ones, don't have sugar or very little! I found some really nice half liter bottles today at ALDI, some halloween drink on sale for 1.50 a bottle. I have been looking for some with costs being more than I wanted to pay, so I got six today for the price of one--and they had an amazingly great selection of really good juices and jared sour cherries in syrup for holidays...I plan to put cherries in my next 2nd ferment of Kombucha. I can get my kombucha to carbonate really good, better than store bought, I think, but the kefir I am going to have to keep trying. I know I can buy cultured packets but I also know I'm going to have a lot of whey I want to use so I have to master this method before I give in.
1 of 2 things. Kefir and its whey will continue to ferment. So, both the kefir grains in milk and kefir whey can “get away” from you. The grains will make stronger and stronger kefir until they devour everything they like in the milk. The whey will keep fermenting the soda unless you put it in the refrigerator. If you neglect it too long it can explode from the bottle.
I saw another video where the person strained out most of the whey from their kefir by inserting a tube and siphoning the whey out. Just wanted to pass that along as it would be a lot faster than leaving in a cloth for several hours.
How do you know this doesnt have alcohol? I have been making mine with 0.75 c. kefir whey and 0.75 c. Juice. And fermenting for 4 to 5 days because I want to have very minimal sugar. Would this create alcohol?
I’m extremely sensitive to alcohol, so I can say the amount is tiny based on if I become tired or sick. Example, a glass of wine usually sends me to bed. There’s a soda company making live probiotics soda and I’d say it’s about on par with that.
I left an inch or so at the top. If I open it all the way it would overflow for sure so I twist the cap slightly, let it foam up a bit and close it. I repeat that several times and no overflow.
Cindy, yes. It’ll ferment just as well, though the sweetness may not be as much. Because the process eats sugar, concentrated fruit juice will yield a sweeter product simply due to the higher sugar content.
@@AmyKurylo I used blueberry juice i made and a little honey.. its 2 days old and if fizzy! doesnt really smell to good but it does taste good, i think 3 days is the ferment is it not?
Another way to tell of the soda is ready is to add a few raisins when making it. When the raisins rise into the top/neck of the bottle , the your soda is done "cookin". Raisins add more yeast and don't alter the flavor that much
I made the one with apple/ginger and used 1/4 cup of already made whey soda. It looks done now and I made it yesterday!!!
How much ginger did you use?
Curious about sugar and carb and calorie counts of the kefir soda.
Once you drained the whey from that milk did you cap the whey & put it in your refrigerator right away? And if so how many days after can you start to make soda with the juice? Then once juice is added do you put it back in the refrigerator or leave on the counter & for how many days until I can drink it??? Please answer all questions cuz I'm so confused. Ty
5:30...lol. " i don't need it to be that special!" I agree.
Tee-hee! 😜 ✌️
Do you refrigerate it once you make it?
Do you refrigerate while fermenting?
Thanks for your video. Is it normal to have what looks like a scoba at the bottom? Do you shake that up and drink or is it ruined? Thanks
Thank you for this great instruction and information. The music is lovely, too!
Do you have to do the second ferment process before you use the whey?
I have been trying to make kefir soda. Mine don't seem to carbonate and I don't know why. do you have to use the whey by a specific time after straining it from the kefir/milk? I also seen on another video she added water to hers saying if you don't it could turn to alcohol-i did add water to my mixture, maybe that is what is stopping the fermenting carbonation?? I just want to make something with all the whey I am getting and for the holidays coming up, sparkling cider would be perfect?!
RHONDA BENSON thank you so much for watching the video! To answer your question, the yeasts and bacteria in the whey must be fed. To do this, add sugar. That sugar can be in the form of juice or water and sugar. Depending on how much sugar you use, and how long you let it sit out on the counter, will give you the amount of fizz. The fizz is like the exhalation of the microorganisms.
If you have a half liter bottle, and would like a particularly sweet drink, put in 1/3 of a cup of sugar to the half cup of whey and fill the rest of the bottle with water. Mix well and set on your counter for at least two days. You can gauge how well your carbonation is doing, by burping the bottle after the second day. If it has a lot of carbonation, leave it out for half a day more and then put it in the refrigerator. If it does not leave it for another day or two to allow the organisms to recharge the vessel and eat more sugar.
To to make sparkling cider, simply purchase cider that has no cinnamon in it or other spices. The reason is that cinnamon has antibacterial properties and may kill some of your organisms thus making it less fizzy.
In addition, don’t use honey to sweeten for the same reasons.
@@AmyKurylo Thanks for this info and response. I got some organic juice today at ALDI I am going to try to make again, and will add some sugar to it this time. I thought the sugar in the juice would be enough, however, some juices, especially organic ones, don't have sugar or very little! I found some really nice half liter bottles today at ALDI, some halloween drink on sale for 1.50 a bottle. I have been looking for some with costs being more than I wanted to pay, so I got six today for the price of one--and they had an amazingly great selection of really good juices and jared sour cherries in syrup for holidays...I plan to put cherries in my next 2nd ferment of Kombucha. I can get my kombucha to carbonate really good, better than store bought, I think, but the kefir I am going to have to keep trying. I know I can buy cultured packets but I also know I'm going to have a lot of whey I want to use so I have to master this method before I give in.
Do you use raw milk or pasteurized milk?
Thanks for the great video. What do you mean by “get away from me”?
1 of 2 things.
Kefir and its whey will continue to ferment.
So, both the kefir grains in milk and kefir whey can “get away” from you.
The grains will make stronger and stronger kefir until they devour everything they like in the milk.
The whey will keep fermenting the soda unless you put it in the refrigerator. If you neglect it too long it can explode from the bottle.
where'd you get the whey??
Thanks! Do you ever just drink kefir whey straight? I did that yesterday and it wasn’t as fun. This seems a lot more exciting!
Wow! No, can’t say I’ve done it, mostly because it would be like drinking milk whey. 😝
The soda is way more delicious.
I saw another video where the person strained out most of the whey from their kefir by inserting a tube and siphoning the whey out. Just wanted to pass that along as it would be a lot faster than leaving in a cloth for several hours.
I use jelly bags to strain
How do you know this doesnt have alcohol? I have been making mine with 0.75 c. kefir whey and 0.75 c. Juice. And fermenting for 4 to 5 days because I want to have very minimal sugar. Would this create alcohol?
I’m extremely sensitive to alcohol, so I can say the amount is tiny based on if I become tired or sick. Example, a glass of wine usually sends me to bed. There’s a soda company making live probiotics soda and I’d say it’s about on par with that.
Thank you!
@@AmyKurylo I fermented my for four days and I get a bit of a buzz off of it so I must be super sensitive.
HELP! My second batch of soda has a weird layer forming on top. Is it bad?
No! It’s perfectly natural. Either skim it off the top or drink it. Won’t hurt you!
My soda overflows at every burp. Am I doing something wrong?
I left an inch or so at the top. If I open it all the way it would overflow for sure so I twist the cap slightly, let it foam up a bit and close it. I repeat that several times and no overflow.
Great video but pls consider removing or at least lowering the music..... its waaaaay toooo loud! We really just tune in to hear you not the music.
can you make this using fresh fruit?
Cindy, yes. It’ll ferment just as well, though the sweetness may not be as much. Because the process eats sugar, concentrated fruit juice will yield a sweeter product simply due to the higher sugar content.
@@AmyKurylo I used blueberry juice i made and a little honey.. its 2 days old and if fizzy! doesnt really smell to good but it does taste good, i think 3 days is the ferment is it not?
Is your son type 1 or 2?
Do you refrigerate while fermenting?