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Thanks for the video! Just as an FYI...the word "kefir" is from the middle east. It is not pronounced [KEY-fur]. It is pronounced [kuh-FEAR]. Since this video is 8 yrs old, you may have been corrected before but I'm adding this just as an FYI.
I don't often have colds but after christmas this year I caught one that was particularly bad for most people. Many said it dragged on for weeks. Mine lasted three days and I was hardly coughing at all. Three weeks ago I spent 3 days in a small cmp with a 12 year old who had the stomach flu. He was puking on Saturday. I got sick on Sunday and had chills bad enough I didn't want to go out to my truck. I put a couple of sleeping bags over me in bed and went to sleep for two hours. When I woke I was completely fing. I've been using kefir daily for about six months. It really does wonder for your immune system.
Love! Love! Love this precise, succinct and straight to the point with some great taste enhancing creativity. Why do so many need to make videos lasting 20 minutes to get to the point? Thank you! 💙🧚🏿♀️💙
Hi, and thanks again for your videos. In regard to adding fruit to the keffir which makes it go fizzy, I've found a delicious solution: I took the keffir out of the fridge and added a bit of honey and some frozen raspberries. About half an hour or so later it was fab! the raspberries where like mini ice cubes and not only looked great but made the keffir a real treat. just thought I'd share that. Guess you are in the USA: I'm here in Berkshire, England, about 15 miles from London.
Oh wow great idea. Yes, thanks for sharing. I used to put frozen blueberries in as well and really liked that. Yes, I'm in New York and Los Angeles. Nice to connect!
This video was extremely helpful, thank you! I received kefir grains a week and a half ago and they are now well on their way to multiplying! I can’t wait to try all the different things you can make, Kefir, yogurt, sour cream, cream cheese, different cheeses! So beneficial and delicious!
just found your videos....very informative and clearly explained. I have been experimenting with making kefir for about a year now, a project that began because of the gut healing aspects i’d heard about. I have a mild but chronic and unpleasant case of Crohn’s disease , which plagues me with a range of dysfunctional digestive symptoms, gas but even worse ongoing abdominal pain and continual bloating and inflammation. Ive been eating Kefir regularly now for several months, in the hopes that the intestinal biome (great new word, means the unique population of good and bad bacterial in your own gut) will gradually improve my well being. Love to cook, cook healthy and stay fit, and hate dealing with constant digestion problems. Ive analyzed my intake and have dealt with some mild food intolerances, tried eating differently or at different times, and cant attribute the ongoing symptoms to what or how I’m eating. so am banking on this internal balance, and trying to self treat with good homemade kefirs and soon cultured veggies. It’s good to have your site to reference for reliable info, thank you. Wish me luck!
Sharon Mueller I've just started my kefir journey, and this video popped up. I realise that your comment is two years' old, and I wonder if you are still taking kefir and if your health has improved.
I love your video. Thank you for your time and for sharing your knowledge. I'm new at this - I've just made my first kefir milk. I want to make yoghurt and Labaneh "cream cheese" that I will roll into balls and store in extra virgin olive oil, garlic cloves, oregano, etc. (Lebanese style)! Yummy!!! Question: How do I store/protect my milk kefir when I go away for 6-7 weeks? :)
That sounds awesome! Okay when traveling put the grains in milk and leave them in the fridge. When you get back strain the milk and toss it, then put them in new milk and might have to toss the first milk and usually good by the second. I've kept the grains like that for months and still were good when I came back.
How does a second fermentation increase the mineral content? I don't think that's possible, is it? You can increase the number of organisms and thereby some of the vitamins they make, but mineral content is fixed according to the ingredients you're starting with. Otherwise very interesting, thank you.
I know this was asked a year ago but I feel like I need to answer it since no one else did. Studies have shown that some strains of bacteria can actually produce folate (not folic acid, like stated in the video, that is the synthetic form of folate). They can do this because folate is a vitamin (vitamin B9) and not a mineral. Vitamins are organic (carbon containing) molecules that can be broken down but minerals are inorganic (no carbon) and maintain their structure. I don't know how much the second ferment increases or whether it is a 3 times increase though. Just in case anyone cares 😊
Great video; Lots of good info and straight to the point; thanks! I've done a second fermentation with pineapple and mango chunks and WOW... it turned the kefir into a totally different drink! Very fizzy and effervescent, and the fruit didn't even taste like fruit anymore. Not sure if I'd do that again, as I'm not a huge fan of carbonated drinks. Quite interesting though! I'd probably try it again with just the mango and maybe some banana; Maybe the pineapples were too acidic?
It really does not matter what you add including fruit. CO2 (carbonation) is a byproduct of fermentation! Its better to leave the lid loose for you second ferment resulting in a much less "fizzy" beverage. 😀
Great video. I’m just starting out with kefir. What I love most about this process is the constant recurring nature of the grains. I’m working at a 250ml cup a day for my smoothies. The way things are going, I’m going to have to make more room in the fridge 😂
I live in Ireland too and frequently have to stop on the riad to let the cows get to the milking parlour... never thought too much about it before but from now on I will remember to say to myself "there goes my kefir"
Lesson 3... Do not drop your fermented Kefir jar on the floor... Because you will be cleaning it off the ceiling, the stove, the kitchen cabinets and picking up glass shards...
Bill can kefir be consumed any time of the day please? Is it best for eg first thing in the morning, or before meals? I'll be getting some grains to start making it in a few days, and want to get the most benefit from it as possible. Thank you
Nice video. Thanks. I'm glad to see that you don't mind using the metal lids on loose instead of the thing everyone does with the cloth or paper and elastic. I've cultured many types of microbes and can think of no reason that the 'grains' would be harmed by metal. I'm guessing this is a proverbial old wives tale.
Do you have some research (or observations) on this? I was specifically referencing the use of stainless steel strainers and spoons, etc. I've seen stainless strainers used successfully and according to one commercial kefir producer, the metal negative impact concept is a myth.
Aha! Now I know the diffference between yoghurt and kefir, yoghurt is made from active cultures, meaning ya leave a bit of yoghurt with fresh milk and by tomorrow, depending on the clime, you have your yoghurt where the kefir forms grains,.....the grains multiply, kefir is put through a sieve and you have your kefir,......so in order to make kefir you have to acquire some grains from somebody who does have them? Uprated, thanks for sharing a very informative upload!
Pleasure Joe, That's basically it. They have different strands and good bacteria as well. Yes you have to get grains, there is a link on my site where to get them. Just search kefir at theartofunity.com
I heard in another video that the yoghurt fermentation creates bacteria but kefir creates a yeast! I question this but interested to know if this is correct. Also i picked up that the reason to cover (but allow the fermentation to breath) is because of the fruit fly loving the smell of the fermentation and getting in to kill the grains. I know that this much is very true! Also to wash everything in hot water without detergent as it kills off the active process.
If you use fruits is it necessary to blend them? Also heard from dr gundry that benefits of polyphenols from fruit or nuts are canceled out when combined with dairy for example coffee with milk or yoghurt with berries you are not getting prebiotic benefit of polythenol content. Don't know if it's true or not it's hard to find more information on that.
Not necessary to blend them but you can if you like. I would not say cancelled especially in this case but otherwise would agree. I'm not using dairy any longer at all.
yeah, that's for a few reasons. If you don't let the kefir go so long and less whey is in there, it will be better, but the reason it stays together in commercial brands is because there are other additives to make it stay. You're doing it more naturally. Stick to that girl! thanks for sharing.
How are you,,,quick question,,,I tried to start my kefir, after two weeks, I swallow the baby kefir by mistake, how ever, there were tiny pieces left, I tried to continue for about 3 three days,,how ever, on the third day,,things didn't look good, I did drink the second fermentation but after I finished, I saw very very tiny maggots inside the top and around the top of the glass cup,,,im afraid that I swallowed some of those maggots,,,what would happen if I did ? Thanks
@@joeplacetas1 haha that's good to know - you're still alive then! Reminds me of an old nursery song called 'There was an old lady who swallowed a fly'. It was a stupid song that was on children's radio program every week many years' ago. Do you know it?
The grains always stay on the top of the jar. Is this ok? How do I know grains are not dead or out of use? I see the water on the top instead of bottom of the jar. Why is that? Please answer someone,
Yes okay that they are on top of the jar. The grains are very resilient, so as long as you see it is creating kefir and you didn't microwave or boil them you know they are good. It's not water you see it's whey and it sometimes changes top or bottom for me as well and that's okay.
Hi, I have a followup question. When kefir is bought in the shops it seems to maintain being a liquid for the life of it's storage, be that outside or inside the fridge, but when I make my own kefir at home using a starter amount and 5-6 days pass at room temperature it becomes firm like a yogurt. Also firm in the sense of when it's tilted diagonal it doesn't move. Is there a reason why the shop kefir is always a creamy liquid no matter what time has passed, while my home kefir goes firm after 5-8 days at room temp?
They might whip it, add milk, or so many other things. They also ferment it less, have less strains, more sugar, refrigerate sooner, and other things I'm sure I am unaware of. Truth is all these things makes it taste better but not nearly as healthy or beneficial. But experiment with it to see what you can come up with. It's creativity that will keep you and the family doing this.
You're probably right about other factors like whipping or adding other things later. I remember a yogurt maker once telling me they added milk powder to improve the texture. I also agree about the sugar point as thought kefir is meant to eat most of the sugars up in milk, but in a bottled product it still says '4g' per 100ml which is identical to unfermented milk that's also 4g-ish. It's like nothing has changed.
I would recommend not putting honey in the kefir. As it is an anti-microbial it will destroy a lot of the bacteria we want to enrich our body with. Rather take molasses or agave sirup (or just power through). Hope this helps!
@@Theartofunity my girlfriend likes to put agave sirup in it because it's too tart, me personally I like it as is, maybe a little salt. Big fan of hearty/salty joghurt drinks like the turkish ayran.
twice I took the kefir,meaning twice I had drink it and I had indigestion,yesterday morning I took it and I had indigestion later in the day and a day later,still fill like preasure and weir in the lower part of my admen,,why ? can some one help,also feel the back of my head around the neck and some what my ears kind of weir too,,,thanks
TheArtofUnity.com today is the 3r or 4th day that I have not touch the kefir,,is been three days in hell,my stomach wanted to blow up,the weir feeling about two inches below my trout,tension behind my neck,weir feelings in my ears,like air in my ears,,I took some gasx today,,this evening Im feeling better,still feel bloating but not as bad,,I just hope that this would go away by tomorrow or the day after,I will never ever touch this kefir thing.
I would call cultures for health and ask them and check with your doctor. If it is in fact the kefir that has initiated this, you have something serious that needs to be checked out.
TheArtofUnity.com Im ok now,,it was just those three or four days,,,I just had a phicical done,my cholesterol its just little elevated,other than that every thing looks great,I red that people can be sensitive to kefir and it does digest or helps digest your food,creating gas etc,,it may be, very well my case...the problem started in a late night which I took it,I had it at least three times before.
As mentioned, I have to say to check with your doctor or holistic practitioner, but when a person eats something that is typically healthy and has a negative reaction it is your body using that to eliminate other toxins or enemies to your system. If this were to happen to a client of mine, I would examine their diet or the extent of other toxins in their body which it is trying to purge. I have only had one client have a negative reaction to probiotics and sure enough it was due to elimination of negative toxins. This is called a healing crisis and I would examine it further to achieve your optimum health.
I am just a bit confused. In your presentation you mention the negative effects of having kefir come in contact with metal, and then watch you do a second fermentation by sticking a metal tea strainer full of lavender into a jar of milk and leaving it there. Also, the mesh of your sieve is made of metal. How bad is it really? Scientifically speaking, do we actually know? thank you.
+LLD Weisser HI, sorry, just saw this. The metal is bad for the grains. So after you take them out it's okay to put them in. Glass is preferred but if you have to use metal after removing the grains it's okay.
I use a metal strainer and it makes no difference, my kefir continues to grow and prosper. The issue is there is acid in the kefir which could etch a metal strainer over time. It wouldn't be a good idea to ferment in a metal container but a quick straining doesn't really matter because it can't etch the metal fast enough to pollute your drink. However, it's probably a bad idea to use the metal sieve in a second ferment unless you like to consume metallic ions but even then it's probably not enough to do serious damage.
Mine turns to curds and why after 4-5 hours.. lol, it's hot here! What do you suggest for people who don;t make it every day. What is the correct way for treating the grains? Great video, thanks
Internet wisdom will say yes but in my experience, they are pretty strong, so I would not count them out. Just keep proceeding as if they are fine and see if they do the job. Just don't do that again.
So... I've been buying my store bought kefir. Ordered grains but that's besides the point... I have been getting horrible die off symptoms... Why does it keep happening?
I have to say check with your doctor. That being said I can tell you my experience.It may not be die-off symptoms. It could be that you are taking too much, which will cause candida overgrowth, and give you the same symptoms. So I would not take more than a cup per day of it or quit for a month and go back. This happened to me after taking this, and all the other fermented foods in my videos together every day. If it is, in fact, die off, you don't have a clear pathway to detox. That means you may benefit from a colonic, then colon cleanse, then liver, then blood. This creates a clear pathway to get out of the body. I hope that helps.
@@ambercalhounmusic I would test for candida and see if you have that and possibly do a cleanse for that and go back to it possibly, especially if it's lasting more than 2 weeks and check with an ayurvedic or holistic doctor to see what they recommend.
@@Theartofunity was definitely die off. I never felt anything like that. I think I had candida and bacteria. I did the colonic Bec I couldn't go and took the probiotics and I got so sick. A weird sick. Chills. Vertigo but was even getting dizzy as I stood or walked. Like waves of it. And a fever . But I felt fine every other way.. I read (I think) candida die off makes you feel almost drunkish and that's a great way to explain what it was .. but def had bacteria built up too I'm sure .. but much better today. Drinking less and taking activated charcoal (an hour of so apart). I don't want to take charcoal too much/regularly cuz I don't want it to mess with the probiotic but I think if I am starting to get symptoms that I am going to try to take it to absorb the toxins from die off so I don't get that sick again I just need to be really aware of my body and how I'm feeling during this for a bit. I feel great now
I'm thinking of making soya kefir but I'm used to soya going bad very easy in 2-3 days and have a question. When making kefir in a jar and a lot of space is leftover at the top (about 500ml of space), after shaking the jar to mix the kefir will the walls that are covered in soya go bad in a few days as it's not apart of the main liquid? Soya isn't like dairy as it seems to go poisonous when bad.
At 3min 5 sec: You said to add fruit (or something) to the kefir, put the lid on tight and allow it to ferment for 24hrs before refrigerating or freezing and eating like ice cream. Then, at 3min 34 sec: You said that if you put the lid on tight and keep it 24hrs it will turn to curds and whey. So, will it separate into curds and whey just the same with the orange peel/fruit/lavender...etc in the jar if you are fermenting it another 24hrs to ferment with flavoring?
I heard that a second ferment with fruit produces b-vitamins, is this true? And how many days can/should the second ferment with fruit go, for bvitamins?
I started activating my grains Sunday afternoon this week. After 24 hours it looked fine. But on the second day after I put them in new milk I noticed after 8 hours it was getting gelatin like. I live in Hawaii and my apartment is 81degrees and I have no air conditioner. So I immediately strained the grains and put it in a new jar with fresh milk. When I got home from work about 11 hours later it was gelatin again and it needed changing again. Can this make the grains activate faster? Thank you for your informative videos!
+M Hewitt Yes, heat and humidity make the process faster. But that's what you want for it to gel up, so that's good. Let it go for 24 hours and eat it.
@@Theartofunity Thank you so much for your reply. I just wanted to use milk for my second fermentation (to improve taste and thickness) rather than orange or lemon peels, or some other form of sweetener. Is milk a viable second fermentation option? And yes, I did remove the grains prior to beginning the second fermentation.
@LLD Weisser The metal problem appears to be related to the grains only. When you remove them you can add whatever you want without harming your kefir. By the way stainless steel is safe to use even with kefir grains ;)
I have just bought a starter kit and it has a metal spiral ball. I followed the instructions and put 1L milk into the jar with the grains and the ball, screwed the lid on and shook the contents. Removed the lid and placed muslin and band over the jar. At no time has it mentioned removing the spiral ball. Should I do so. I started this 4 hrs ago and hope that the grains haven't been damaged
i have no posible way of getting any milk that is not ultra pasteurized where i live. is there anything i can do to have milk kefir or should i just give up on it?(coconut milk is crazy expensive too so thats not an option)
I would try it and see how you feel about it. I've done that in places where I can not get better milk and it was okay for a short time. See how long you have good results and feel good.
I could not possibly answer that even if I knew about the reason he is having that pain. I have to say check with your doctor. I don't know anything about the situation sorry.
Hi. I see that you put a metal-infuser into your kefir. Doesn't that kill the bacteria or is that only the grains that don't like to be around metal? Esben
All you have to do is give it a stir now and then and it NEVER turns into curds and whey. And no you are not starving your grains. If you put grains in milk and set it in your fridge it will last for weeks. Ive done it.
Stirring the grains does not prevent them from turning to curds and whey. And it is not good to leave the grains in after the kefir has turned to whey. and Yes, I have a video about putting them in the fridge while on a trip or taking a break. Thanks for the comment.
@@Theartofunity Thanks, I tried it last night, left out 4 hours with orange peel, nice, put it in refrigerator, this morning pretty fizzy and very nice.
For more than 4 yrs now I have continued my Kefir with only the curds from a second fermentation and it works really well, I do not have the original Kefir grains. I typically use half and half which produces a very tasty whey and curd.
This won't work in Kefir because it has to be specific bacteria that eats lactose. That will work in fermented vegetables or sauerkraut recipes. Videos for those in the series.
You should strain them everyday like this. Essentially you are just separating the grains from the newly made kefir, then re-feading the grains. Putting them in a blender would just mix them in more and potentially destroy the living grains.
Hello, I have been putting the grains in milk for 24 hours. Then I separate grains from "kefir milk" and add something to make it taste good (this is called 2nd fermentation?). I want to let it sit to get the benefits (folic acid, etc) you mention. So while I let kefir milk sit (without grains), can it sit on my counter or does it need to be in the refrigerator?
Ben Wacker Either one is fine. More beneficial bacteria will form if you leave it out but it will also taste more sour. I would try both and see which you prefer. Best of heath!
You have to check with your doctor. I could not possibly say what is causing that for you, but it has not happened in my experience. I like to use psyllium husk when that happens.
Hi, I have a question: yesterday somebody gave me some milk kefir, but the grains are very small. Today I strained my kefir and they were just like ricotta. Is that normal? Maybe they are just young?
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? :-\
Ugh, so annoying. Yes, that's possible. So much garbage in candles. I would try to divide some of the grains and wash them in a strainer and see if it stops in those. If not just get new grains. Sorry, that's terrible.
@@Theartofunity Yeah, I've only been making kefir a few weeks and was really happy with how my ferments had been turning out... we live and learn! That's a great idea to do a little experiment. I'll try it. Thanks, i wouldn't have thought of that myself!
@@Theartofunity I went ahead and rinsed all the grains (because it was easier than doing two separate batches)... It has definitely improved the taste! Thank you!! I also find that doing a second ferment adds to the improvement too
Hi, could you help me out? Milk for preparing kefir should be at room temp, correct? But fresh milk shouldn't be outside the fridge for too long or it goes bad. How long approx should the fresh milk be outside the fridge before start preparing kefir without it going bad?
+TheRealUnrealForReal It would be nice to be at room temp but you're right there is a negative balance there. I always just put it in cold. The grains after they grow a bit are durable and it's just an hour that they remain cold.
Anna Maughan Haha, you are right Anna, I chose Kee-fer because many in the US have heard or relate to that pronunciation. Thank you for the correction. Best of health.
+Anna Maughan can't really blame people. English is the most diluted language ever. There is no vague relationship anymore between spelling and pronunciation.
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Thanks for the video! Just as an FYI...the word "kefir" is from the middle east. It is not pronounced [KEY-fur]. It is pronounced [kuh-FEAR]. Since this video is 8 yrs old, you may have been corrected before but I'm adding this just as an FYI.
@@terrijuanette486 Thanks! Thank you Terry if you watch my other kefir videos you’ll see I corrected that. Have you made it?
I don't often have colds but after christmas this year I caught one that was particularly bad for most people. Many said it dragged on for weeks. Mine lasted three days and I was hardly coughing at all. Three weeks ago I spent 3 days in a small cmp with a 12 year old who had the stomach flu. He was puking on Saturday. I got sick on Sunday and had chills bad enough I didn't want to go out to my truck. I put a couple of sleeping bags over me in bed and went to sleep for two hours. When I woke I was completely fing. I've been using kefir daily for about six months. It really does wonder for your immune system.
Glad to hear Robert, thanks for sharing!
This was a well done Video. Great delivery...no wasted time presenting the information. Lots of good info. too. Thanks
Great to hear that Kj, thanks for the comment!
Thanks for this incredible video. Kefir is the most important drink for every family that not many people know about.
Thanks for saying Ray, Yeah, it can be a life saver. Glad you liked it brother!
The Art of Unity - Bill Farr I love it
Sab but true.
agreed
Love! Love! Love this precise, succinct and straight to the point with some great taste enhancing creativity. Why do so many need to make videos lasting 20 minutes to get to the point? Thank you! 💙🧚🏿♀️💙
Seriously, I agree. Thanks for saying.
Because they love to hear themselves talk...
So true Since i've taken kefir every morning i feel great!!!!!
+Yvonne Deaver That's great to hear Yvonne! Thanks for the comment and best of health
Thanks!!!!
Hi, and thanks again for your videos. In regard to adding fruit to the keffir which makes it go fizzy, I've found a delicious solution: I took the keffir out of the fridge and added a bit of honey and some frozen raspberries. About half an hour or so later it was fab! the raspberries where like mini ice cubes and not only looked great but made the keffir a real treat. just thought I'd share that. Guess you are in the USA: I'm here in Berkshire, England, about 15 miles from London.
Oh wow great idea. Yes, thanks for sharing. I used to put frozen blueberries in as well and really liked that. Yes, I'm in New York and Los Angeles. Nice to connect!
This video was extremely helpful, thank you! I received kefir grains a week and a half ago and they are now well on their way to multiplying! I can’t wait to try all the different things you can make, Kefir, yogurt, sour cream, cream cheese, different cheeses! So beneficial and delicious!
How many days it took the kefir to actually multiply . Mine it’s been more than two weeks m using didn’t see any growth . Still looks same
Hi Bill, I had always left the grains in for the second fermentation. It seems that you prefer to take them out. What is the difference? Thanks!
you will either damage the grains or not be able to strain them with whatever you are second fermenting with
I enjoyed you video and thank you. I use the whey to add to my sourdough (wild yeast) it adds to the activeness.
oh cool, that's good to hear, thanks for sharing. Haven't yet made the sourdough. Can you share your recipe?
just found your videos....very informative and clearly explained. I have been experimenting with making kefir for about a year now, a project that began because of the gut healing aspects i’d heard about. I have a mild but chronic and unpleasant case of Crohn’s disease , which plagues me with a range of dysfunctional digestive symptoms, gas but even worse ongoing abdominal pain and continual bloating and inflammation.
Ive been eating Kefir regularly now for several months, in the hopes that the intestinal biome (great new word, means the unique population of good and bad bacterial in your own gut) will gradually improve my well being.
Love to cook, cook healthy and stay fit, and hate dealing with constant digestion problems. Ive analyzed my intake and have dealt with some mild food intolerances, tried eating differently or at different times, and cant attribute the ongoing symptoms to what or how I’m eating. so am banking on this internal balance, and trying to self treat with good homemade kefirs and soon cultured veggies.
It’s good to have your site to reference for reliable info, thank you.
Wish me luck!
Sharon Mueller I've just started my kefir journey, and this video popped up. I realise that your comment is two years' old, and I wonder if you are still taking kefir and if your health has improved.
I love your video. Thank you for your time and for sharing your knowledge. I'm new at this - I've just made my first kefir milk. I want to make yoghurt and Labaneh "cream cheese" that I will roll into balls and store in extra virgin olive oil, garlic cloves, oregano, etc. (Lebanese style)! Yummy!!!
Question: How do I store/protect my milk kefir when I go away for 6-7 weeks? :)
That sounds awesome! Okay when traveling put the grains in milk and leave them in the fridge. When you get back strain the milk and toss it, then put them in new milk and might have to toss the first milk and usually good by the second. I've kept the grains like that for months and still were good when I came back.
2:43 2nd fermentation
Was that a question?
Very informative. Just making kefir and Greek yogurt. The whey from the Greek yogurt process is great in my smoothie.
oh cool. great to hear, thanks for saying!
How does a second fermentation increase the mineral content? I don't think that's possible, is it? You can increase the number of organisms and thereby some of the vitamins they make, but mineral content is fixed according to the ingredients you're starting with. Otherwise very interesting, thank you.
Glad you liked it D.
By adding other fruits and things you make more mineral.
Could also have something to do with making the minerals more bio available. idk though.
I know this was asked a year ago but I feel like I need to answer it since no one else did. Studies have shown that some strains of bacteria can actually produce folate (not folic acid, like stated in the video, that is the synthetic form of folate). They can do this because folate is a vitamin (vitamin B9) and not a mineral. Vitamins are organic (carbon containing) molecules that can be broken down but minerals are inorganic (no carbon) and maintain their structure. I don't know how much the second ferment increases or whether it is a 3 times increase though. Just in case anyone cares 😊
HI
Maybe he meant the bio availability is increased with the second ferment.
I like your matter-of-fact approach.
Creating my own kefir this week.
Kevin Thom Glad to hear Kevin, let us know how it goes!
Great video; Lots of good info and straight to the point; thanks! I've done a second fermentation with pineapple and mango chunks and WOW... it turned the kefir into a totally different drink! Very fizzy and effervescent, and the fruit didn't even taste like fruit anymore. Not sure if I'd do that again, as I'm not a huge fan of carbonated drinks. Quite interesting though! I'd probably try it again with just the mango and maybe some banana; Maybe the pineapples were too acidic?
Wow Linda, great to hear. Yeah the milk and acidic fruit doesn't sound like a great mix but interesting none the less. thanks for sharing.
It really does not matter what you add including fruit. CO2 (carbonation) is a byproduct of fermentation! Its better to leave the lid loose for you second ferment resulting in a much less "fizzy" beverage. 😀
Thank you. This answered many of my questions. Particularly, what to do with my starter when I leave for a trip!
You can put the grains in the fridge. Glad you liked the video thank you!
You can freeze them...
great video, just started making one. definitely would try the tea recipe you just did
Great video. I’m just starting out with kefir. What I love most about this process is the constant recurring nature of the grains. I’m working at a 250ml cup a day for my smoothies. The way things are going, I’m going to have to make more room in the fridge 😂
I live in Ireland too and frequently have to stop on the riad to let the cows get to the milking parlour... never thought too much about it before but from now on I will remember to say to myself "there goes my kefir"
Lesson 3... Do not drop your fermented Kefir jar on the floor... Because you will be cleaning it off the ceiling, the stove, the kitchen cabinets and picking up glass shards...
Great point. I don't know how I forgot that! ugh
The Art of Unity I love Kefir.. I like your video here...
Bill can kefir be consumed any time of the day please? Is it best for eg first thing in the morning, or before meals? I'll be getting some grains to start making it in a few days, and want to get the most benefit from it as possible. Thank you
There is no time better than others. You can try different times to see if it makes a difference in your digestion. Let me know how it goes.
@@Theartofunity aah thanks Bill. Will do. I really appreciate your response.
You put Metall with Kefir a no go!!The Lavender Tea strainer had Metall an it to!Thank you for your Teachings!!👍👍🙏🙏💜
The metal is bad for the grains not the kefir. Glad you like it, thank you.
l have many kerfiel in wisconsi t
+Emilio Fuentes Good to hear, you like it Emilio! Best of health
I am jealous of you been able to get that organic whole milk.
You can't get that. I'm not a big fan maybe becasue in California I get a great pastured organic one.
Good to see you Bill. Remember, when you come to Santa Barbara, drop a line and let me know. :-)
Thanks, you too. I might be there at some point towards the end of the summer. Are you from there? One of my fav places.
Nice video. Thanks. I'm glad to see that you don't mind using the metal lids on loose instead of the thing everyone does with the cloth or paper and elastic. I've cultured many types of microbes and can think of no reason that the 'grains' would be harmed by metal. I'm guessing this is a proverbial old wives tale.
The metal if inside and touching the grains can react poorly with them, but not outside of it. Thanks for the comment Tim, nice to have you aboard!
Do you have some research (or observations) on this? I was specifically referencing the use of stainless steel strainers and spoons, etc. I've seen stainless strainers used successfully and according to one commercial kefir producer, the metal negative impact concept is a myth.
Then I would go with that. Google if you want to know more.
Aha! Now I know the diffference between yoghurt and kefir, yoghurt is made from active cultures, meaning ya leave a bit of yoghurt with fresh milk and by tomorrow, depending on the clime, you have your yoghurt where the kefir forms grains,.....the grains multiply, kefir is put through a sieve and you have your kefir,......so in order to make kefir you have to acquire some grains from somebody who does have them? Uprated, thanks for sharing a very informative upload!
Pleasure Joe, That's basically it. They have different strands and good bacteria as well. Yes you have to get grains, there is a link on my site where to get them. Just search kefir at theartofunity.com
I heard in another video that the yoghurt fermentation creates bacteria but kefir creates a yeast! I question this but interested to know if this is correct. Also i picked up that the reason to cover (but allow the fermentation to breath) is because of the fruit fly loving the smell of the fermentation and getting in to kill the grains. I know that this much is very true! Also to wash everything in hot water without detergent as it kills off the active process.
I ferment mine for 48 hours and use a serving spoon of grains, not criticising but a teaspoon doesn't seem beneficial.
That's about what I use, the teaspoon is by the book but any good grains will multiply far more than that in no time. Thanks for the comment.
If you use fruits is it necessary to blend them? Also heard from dr gundry that benefits of polyphenols from fruit or nuts are canceled out when combined with dairy for example coffee with milk or yoghurt with berries you are not getting prebiotic benefit of polythenol content. Don't know if it's true or not it's hard to find more information on that.
Not necessary to blend them but you can if you like. I would not say cancelled especially in this case but otherwise would agree. I'm not using dairy any longer at all.
I blend strawberry and the kefir together then put in the fridge and it separates???
yeah, that's for a few reasons. If you don't let the kefir go so long and less whey is in there, it will be better, but the reason it stays together in commercial brands is because there are other additives to make it stay. You're doing it more naturally. Stick to that girl! thanks for sharing.
How are you,,,quick question,,,I tried to start my kefir, after two weeks, I swallow the baby kefir by mistake, how ever, there were tiny pieces left, I tried to continue for about 3 three days,,how ever, on the third day,,things didn't look good, I did drink the second fermentation but after I finished, I saw very very tiny maggots inside the top and around the top of the glass cup,,,im afraid that I swallowed some of those maggots,,,what would happen if I did ? Thanks
Galieo - Joever Perez This was 4 months ago - did anything happen?
@@gracecotton9819 hahaha, nothing happened, not that im aware
@@joeplacetas1 haha that's good to know - you're still alive then! Reminds me of an old nursery song called 'There was an old lady who swallowed a fly'. It was a stupid song that was on children's radio program every week many years' ago. Do you know it?
HI
Really great easy to understand info! Thank you.
That's great to hear Teosiya, thanks for saying.
thanks for an informative, succinct video... well done :)
+Bernadette Seevens That's great to hear Bernadette! Thanks for saying, I'm glad you liked it. I hope you try it and Best of health to you!
It’s not the same whey. That whey (for protein feeders) comes from making cheese
Do you know the difference in the nutritional profile?
The grains always stay on the top of the jar. Is this ok? How do I know grains are not dead or out of use? I see the water on the top instead of bottom of the jar. Why is that?
Please answer someone,
Yes okay that they are on top of the jar. The grains are very resilient, so as long as you see it is creating kefir and you didn't microwave or boil them you know they are good. It's not water you see it's whey and it sometimes changes top or bottom for me as well and that's okay.
the carbon dioxide makes it float, depending on grain size, they float when big enough.
Nice video, thanks. Do you advise leaving the kefir out of the refrigerator for the second fermentation period of 24 hours?
It depends on the humidity level and your taste. You don't need to, I only do it when they didn't ferment a lot.
@@Theartofunity thanks for the additional info! Kefir is great
@@MrJohndory111 Glad you liked it John :)
Is it possible to ferment Boost/Ensure /Nestle milks are will its destroy the kefir grains?
I would not use that even if you could. They are full of toxins, but yes you might destroy them.
Hi, I have a followup question. When kefir is bought in the shops it seems to maintain being a liquid for the life of it's storage, be that outside or inside the fridge, but when I make my own kefir at home using a starter amount and 5-6 days pass at room temperature it becomes firm like a yogurt. Also firm in the sense of when it's tilted diagonal it doesn't move. Is there a reason why the shop kefir is always a creamy liquid no matter what time has passed, while my home kefir goes firm after 5-8 days at room temp?
They might whip it, add milk, or so many other things. They also ferment it less, have less strains, more sugar, refrigerate sooner, and other things I'm sure I am unaware of. Truth is all these things makes it taste better but not nearly as healthy or beneficial. But experiment with it to see what you can come up with. It's creativity that will keep you and the family doing this.
You're probably right about other factors like whipping or adding other things later. I remember a yogurt maker once telling me they added milk powder to improve the texture. I also agree about the sugar point as
thought kefir is meant to eat most of the sugars up in milk, but in a bottled product it still says '4g' per 100ml which is identical to unfermented milk that's also 4g-ish. It's like nothing has changed.
hi, can you tell me if the second fermentation increase probiotics , or only minerals and folic acid?
Yes probiotics as well. Have you tried it?
I would recommend not putting honey in the kefir. As it is an anti-microbial it will destroy a lot of the bacteria we want to enrich our body with.
Rather take molasses or agave sirup (or just power through).
Hope this helps!
Thanks for the comment. As fars as I know it won't kill much of it and there are sooo many probiotic in Kefir anyhow. What else do you put in there?
@@Theartofunity my girlfriend likes to put agave sirup in it because it's too tart, me personally I like it as is, maybe a little salt.
Big fan of hearty/salty joghurt drinks like the turkish ayran.
@@Mangahome Yeah, that sounds great. Not a fan of agave at all. Actually has more fructose than sugar though. Thanks for the comment
To those who have bloody stools. Has kefir stopped your bleeding?
Don't know what you're talking about.
Beautiful video. Thank you. Information content is encouraging
twice I took the kefir,meaning twice I had drink it and I had indigestion,yesterday morning I took it and I had indigestion later in the day and a day later,still fill like preasure and weir in the lower part of my admen,,why ? can some one help,also feel the back of my head around the neck and some what my ears kind of weir too,,,thanks
Sounds like you have acid reflux, I haven't heard of this specific to kefir. I would ask your doctor and look for natural ways to get over the issue.
TheArtofUnity.com today is the 3r or 4th day that I have not touch the kefir,,is been three days in hell,my stomach wanted to blow up,the weir feeling about two inches below my trout,tension behind my neck,weir feelings in my ears,like air in my ears,,I took some gasx today,,this evening Im feeling better,still feel bloating but not as bad,,I just hope that this would go away by tomorrow or the day after,I will never ever touch this kefir thing.
I would call cultures for health and ask them and check with your doctor. If it is in fact the kefir that has initiated this, you have something serious that needs to be checked out.
TheArtofUnity.com Im ok now,,it was just those three or four days,,,I just had a phicical done,my cholesterol its just little elevated,other than that every thing looks great,I red that people can be sensitive to kefir and it does digest or helps digest your food,creating gas etc,,it may be, very well my case...the problem started in a late night which I took it,I had it at least three times before.
As mentioned, I have to say to check with your doctor or holistic practitioner, but when a person eats something that is typically healthy and has a negative reaction it is your body using that to eliminate other toxins or enemies to your system. If this were to happen to a client of mine, I would examine their diet or the extent of other toxins in their body which it is trying to purge. I have only had one client have a negative reaction to probiotics and sure enough it was due to elimination of negative toxins. This is called a healing crisis and I would examine it further to achieve your optimum health.
Do I need to put anything in the kefir to create a second fermentation can’t i just close the jar that has kefir and let it sit for a day?
Yes, you can just close it and let it sit. No need to add anything if you don't want to. Let me know how it comes out!
I am just a bit confused. In your presentation you mention the negative effects of having kefir come in contact with metal, and then watch you do a second fermentation by sticking a metal tea strainer full of lavender into a jar of milk and leaving it there. Also, the mesh of your sieve is made of metal. How bad is it really? Scientifically speaking, do we actually know? thank you.
+LLD Weisser HI, sorry, just saw this. The metal is bad for the grains. So after you take them out it's okay to put them in. Glass is preferred but if you have to use metal after removing the grains it's okay.
TheArtofUnity.com ....thank you for taking the time and clarifying!
I use a metal strainer and it makes no difference, my kefir continues to grow and prosper. The issue is there is acid in the kefir which could etch a metal strainer over time. It wouldn't be a good idea to ferment in a metal container but a quick straining doesn't really matter because it can't etch the metal fast enough to pollute your drink. However, it's probably a bad idea to use the metal sieve in a second ferment unless you like to consume metallic ions but even then it's probably not enough to do serious damage.
Is it after we strain the kefir add the strawberries and bananas to the milk, or milk with the kefir starting a new one?
Yes, add after straining the grains out. You don't want to mix the grains with the fruit. :)
Mine turns to curds and why after 4-5 hours.. lol, it's hot here!
What do you suggest for people who don;t make it every day. What is the correct way for treating the grains?
Great video, thanks
Wow, sounds like it's hot and humid. I suggest putting it in the fridge. See my video on the 2 biggest problems with kefir. Thanks Karen
Yes, I ferment it in the fridge, it works for me best this way
maybe not enough grains and it starved?
gr8 vid cheers
Thanks beck!
Great video very helpful T/Y
+Robert Beaulieu Glad to hear Robert, tks for the coment!
How do you make kefir cheese. Thank you
I've done it by letting it ferment longer and taking what's on the top
If it’s not thick am I doing something wrong!
It could be so many things - humity, temp need to be right. not cold. grains need to be healthy. what did you do different than the video?
I rinsed my grains, did I kill my grains ???
Internet wisdom will say yes but in my experience, they are pretty strong, so I would not count them out. Just keep proceeding as if they are fine and see if they do the job. Just don't do that again.
So... I've been buying my store bought kefir. Ordered grains but that's besides the point... I have been getting horrible die off symptoms... Why does it keep happening?
I have to say check with your doctor. That being said I can tell you my experience.It may not be die-off symptoms. It could be that you are taking too much, which will cause candida overgrowth, and give you the same symptoms. So I would not take more than a cup per day of it or quit for a month and go back. This happened to me after taking this, and all the other fermented foods in my videos together every day. If it is, in fact, die off, you don't have a clear pathway to detox. That means you may benefit from a colonic, then colon cleanse, then liver, then blood. This creates a clear pathway to get out of the body. I hope that helps.
@@Theartofunity colonic is what led me to the kefir actually. Tried colon cleanse nothing was working unfortunately. I only drink about a cup
@@ambercalhounmusic I would test for candida and see if you have that and possibly do a cleanse for that and go back to it possibly, especially if it's lasting more than 2 weeks and check with an ayurvedic or holistic doctor to see what they recommend.
@@Theartofunity was definitely die off. I never felt anything like that. I think I had candida and bacteria. I did the colonic Bec I couldn't go and took the probiotics and I got so sick. A weird sick. Chills. Vertigo but was even getting dizzy as I stood or walked. Like waves of it. And a fever . But I felt fine every other way.. I read (I think) candida die off makes you feel almost drunkish and that's a great way to explain what it was .. but def had bacteria built up too I'm sure .. but much better today. Drinking less and taking activated charcoal (an hour of so apart). I don't want to take charcoal too much/regularly cuz I don't want it to mess with the probiotic but I think if I am starting to get symptoms that I am going to try to take it to absorb the toxins from die off so I don't get that sick again I just need to be really aware of my body and how I'm feeling during this for a bit. I feel great now
@@ambercalhounmusic Glad you got over that. Lots of things to recommend but best to see a holistic doctor or ayurvedic doc. Thanks for reaching out.
Can we use full fat canned coconut milk?
It might work for a few days and will have to discard the grains.
Use a coffee filter instead of a loose lid.
sure that works. tks for the comment. You've been making it a while?
very informative, you deserve a like and a follow
Wr to buy grains? Thanks
I got mine on craigslist a long time ago can find good ones on amazon too.
Honey is anti bacterial
If any it will have minimal harm on these bacteria and only done after the grains are drained
Do u heat the milk before? Or raw milk kefir?
❤❤❤❤
Thanks! Did you make it?
Best kefir video I have seen. Thank you.
I'm thinking of making soya kefir but I'm used to soya going bad very easy in 2-3 days and have a question. When making kefir in a jar and a lot of space is leftover at the top (about 500ml of space), after shaking the jar to mix the kefir will the walls that are covered in soya go bad in a few days as it's not apart of the main liquid? Soya isn't like dairy as it seems to go poisonous when bad.
Yes, i don't recommend anything with soy in it. Unless the soy is already fermented.
At 3min 5 sec: You said to add fruit (or something) to the kefir, put the lid on tight and allow it to ferment for 24hrs before refrigerating or freezing and eating like ice cream. Then, at 3min 34 sec: You said that if you put the lid on tight and keep it 24hrs it will turn to curds and whey. So, will it separate into curds and whey just the same with the orange peel/fruit/lavender...etc in the jar if you are fermenting it another 24hrs to ferment with flavoring?
Not sure I understand the question. it depends on the temperature and humidity if it turns to curds and whey. you have to just try it.
I heard that a second ferment with fruit produces b-vitamins, is this true? And how many days can/should the second ferment with fruit go, for bvitamins?
It already produces many b vitamins. You don't need the fruit. Adding that will add some more nutrients based on the fruit but there's already a lot.
Why my kefir is watery?
could be a lot of things. did you follow the recipe explained? tell me your process
I started activating my grains Sunday afternoon this week. After 24 hours it looked fine. But on the second day after I put them in new milk I noticed after 8 hours it was getting gelatin like. I live in Hawaii and my apartment is 81degrees and I have no air conditioner. So I immediately strained the grains and put it in a new jar with fresh milk. When I got home from work about 11 hours later it was gelatin again and it needed changing again. Can this make the grains activate faster? Thank you for your informative videos!
+M Hewitt Yes, heat and humidity make the process faster. But that's what you want for it to gel up, so that's good. Let it go for 24 hours and eat it.
Could I just add more milk for my second fermentation?
You have to take the grains out for the second. What are you trying to achomplish by that?
@@Theartofunity Thank you so much for your reply. I just wanted to use milk for my second fermentation (to improve taste and thickness) rather than orange or lemon peels, or some other form of sweetener. Is milk a viable second fermentation option? And yes, I did remove the grains prior to beginning the second fermentation.
@@burneraccount2428 you could it would just be diluting it though but yes
@LLD Weisser The metal problem appears to be related to the grains only. When you remove them you can add whatever you want without harming your kefir. By the way stainless steel is safe to use even with kefir grains ;)
Valentina Papa Thanks Valentina!
Hi is there anyway I can get hold of all the links of the information you shared in this video please? Great info btw. Keep it up! :)
Thanks, the blog has the sources and it is linked in the infobox
I have just bought a starter kit and it has a metal spiral ball. I followed the instructions and put 1L milk into the jar with the grains and the ball, screwed the lid on and shook the contents. Removed the lid and placed muslin and band over the jar. At no time has it mentioned removing the spiral ball. Should I do so. I started this 4 hrs ago and hope that the grains haven't been damaged
I don't know what a spiral ball is, and as you see I don't use a starter kit but grains alone. I would call or email that company and ask them.
i have no posible way of getting any milk that is not ultra pasteurized where i live. is there anything i can do to have milk kefir or should i just give up on it?(coconut milk is crazy expensive too so thats not an option)
I would try it and see how you feel about it. I've done that in places where I can not get better milk and it was okay for a short time. See how long you have good results and feel good.
Chronic pain in my father's thigh bone: can the pain be cured by drinking milk kefir??
I could not possibly answer that even if I knew about the reason he is having that pain. I have to say check with your doctor. I don't know anything about the situation sorry.
Hello, I got chronic pain or arthritis, miscentric cyst, hope would help the pain goes.
+ELIZA S. Griffiths Search pain at www.theartofunity.com I have a list of herbs in about 3 blogs that will help.
Hi. I see that you put a metal-infuser into your kefir. Doesn't that kill the bacteria or is that only the grains that don't like to be around metal? Esben
+Esben Madsen It off sets the grains, not the bacteria.
Thanks, sound GOOD, if its help for my chronic? I will try it. Thanks x
chronic would be great to use for the double fermentation, just make sure to not leave it for more than 12 hours or it will be to strong.
All you have to do is give it a stir now and then and it NEVER turns into curds and whey. And no you are not starving your grains. If you put grains in milk and set it in your fridge it will last for weeks. Ive done it.
Stirring the grains does not prevent them from turning to curds and whey. And it is not good to leave the grains in after the kefir has turned to whey. and Yes, I have a video about putting them in the fridge while on a trip or taking a break. Thanks for the comment.
Great video. Where can i get organic raw grass fed milk?? Thanks.
Where it is legal or you know a farmer. I know it's legal in California.
well taught!
Glad you liked it!
Is the secondary ferment done in the refrigerator, or room temperature?
It depends on how bitter it tastes and how much you like that. You can do either. Typically I did mine in the fridge
@@Theartofunity Thanks, I tried it last night, left out 4 hours with orange peel, nice, put it in refrigerator, this morning pretty fizzy and very nice.
@@bellbouy Cool thanks for the update. It will be different each time depending on temp and humidity, so play with it
Many thanks from Thailand. I have problem in finding plastic strainer Please advice where to order on line
There are links in amazon on the site. Just type in strainer at the search box at theartofunity.com
Do you use Blackstrap molasses as a health supplement and could you use it instead of fruit for the second kefir ferment?
+lou ad Yes and yes. It is easy to just put a teaspoon in for about a quart, very high in minerals.
For more than 4 yrs now I have continued my Kefir with only the curds from a second fermentation and it works really well, I do not have the original Kefir grains. I typically use half and half which produces a very tasty whey and curd.
So you just pour the curds into the new half and half? I'm surprised it still goes. What are the measurement you use?
can I add one capsule from the probiotic supplement to increase the species of bacteria in milk kefir?
This won't work in Kefir because it has to be specific bacteria that eats lactose. That will work in fermented vegetables or sauerkraut recipes. Videos for those in the series.
I wish you have a video how you started to make kefir from the very beginning. How do you even begin to start making kefir from the ver y beginning
+Dennis Eberhart I do. Search kefir on my site www.theartofunity.com and see links of where to get it as well.
How to create homemade Kefir Grains? Plse gve us a video tutorial on it. Thk u!
As far as I know that can't be done, but they are easily accessible now with amazon.
can anyone tell me, are you suppose to strain the way all the time or can you just put it in a blender as is with the liquid, or is that bad to do?
You should strain them everyday like this. Essentially you are just separating the grains from the newly made kefir, then re-feading the grains. Putting them in a blender would just mix them in more and potentially destroy the living grains.
Water Kefir and Kombucha are so much easier. As long as you use good high-grade stainless steel you can use it on the grains.
I would not say easier. I have videos on both of those. But they are easy too. Thanks for the comment.
Clear concise, informative. Well done.
Thanks for saying! I'm happy you found it helpful.
Can you use skim milk or low fat milk? Does it have to be whole milk?
Cathy Settle You can use either.
Hello, I have been putting the grains in milk for 24 hours. Then I separate grains from "kefir milk" and add something to make it taste good (this is called 2nd fermentation?). I want to let it sit to get the benefits (folic acid, etc) you mention. So while I let kefir milk sit (without grains), can it sit on my counter or does it need to be in the refrigerator?
Ben Wacker Either one is fine. More beneficial bacteria will form if you leave it out but it will also taste more sour. I would try both and see which you prefer. Best of heath!
Thanks!
does double fermentation causes constipation?
You have to check with your doctor. I could not possibly say what is causing that for you, but it has not happened in my experience. I like to use psyllium husk when that happens.
Hi, I have a question: yesterday somebody gave me some milk kefir, but the grains are very small. Today I strained my kefir and they were just like ricotta. Is that normal? Maybe they are just young?
Valentina Papa That is normal. They will grow soon :)
Valentina Papa Yes, they will grow and multiply. just give it time.
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? :-\
Ugh, so annoying. Yes, that's possible. So much garbage in candles. I would try to divide some of the grains and wash them in a strainer and see if it stops in those. If not just get new grains. Sorry, that's terrible.
@@Theartofunity Yeah, I've only been making kefir a few weeks and was really happy with how my ferments had been turning out... we live and learn! That's a great idea to do a little experiment. I'll try it. Thanks, i wouldn't have thought of that myself!
@@emilysmith1000 Let me know how it works out.
@@Theartofunity I went ahead and rinsed all the grains (because it was easier than doing two separate batches)... It has definitely improved the taste! Thank you!! I also find that doing a second ferment adds to the improvement too
@@emilysmith1000 Oh good to hear. Tks for the follow up. What is your fav second ferment?
Hi, could you help me out? Milk for preparing kefir should be at room temp, correct? But fresh milk shouldn't be outside the fridge for too long or it goes bad. How long approx should the fresh milk be outside the fridge before start preparing kefir without it going bad?
+TheRealUnrealForReal It would be nice to be at room temp but you're right there is a negative balance there. I always just put it in cold. The grains after they grow a bit are durable and it's just an hour that they remain cold.
+TheArtofUnity.com Thanks! I'll do that.
that is such a miniscule amount of grains!
Yes, was the beginning. It gets to the point where you don't know what to do with them all. As you probably know.
3:27 Is it a problem for kefir touching metal?
You don't want the grains to touch metal, but the kefir is okay and that is stainless steel.
Another offender ... Please! It's pronounced Keh-fear! NOT Kee-fer!
Anna Maughan Haha, you are right Anna, I chose Kee-fer because many in the US have heard or relate to that pronunciation. Thank you for the correction. Best of health.
+Anna Maughan can't really blame people. English is the most diluted language ever. There is no vague relationship anymore between spelling and pronunciation.
how long should we drink this?
Daily forever
Rithy KEAN If you like it and makes you feel good, I don't see any reason to stop.
+Rithy KEAN Only for as long as you eat other foods. Then stop.