I Forgot My Milk Kefir For A Week! Can It Be Saved? | Fermented Homestead
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- เผยแพร่เมื่อ 21 ก.พ. 2024
- Raw milk kefir is one of the easiest and most forgiving cultures to ferment. I have a habit of pushing that forgiveness to it's limit. However, I'm also persistent so let's find out if this homemade milk kefir can be saved. I'm also going to show you how to make milk keifr.
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I love making kefir! I gave some grains to a friend this week to get her going.
I bought my grains from Donna Swaunk of Cultured Food Life this past January, 2024. The 2 TBS she sent me have grown to over a cup! They are ao happy!
I'm a homesteader and sharing our abundance with our chickens, goats, dogs, and cats to help their microbiomes!
I'm currently using raw cow milk, but will switch them over to our raw goat milk when our dairy goats go back into milk in the Spring.
Love this video! In the beginning, when I first started making kefir, I was very insecure. No matter how many videos I watched I just didn’t feel comfortable with what I was producing amount, consistency, etc. But I didn’t quit and I kept on going. I am very glad to see a video like this that shows what to do when things don’t happen perfectly.
I’ve been making milk kefir for almost a year now, and I absolutely love it! I mix in a protein powder and use it as a meal replacement. It is so thick and delicious and I love to talk to anyone and everyone about it that will listen.
Your facial expressions are priceless! Have a great morning!!
I've left extra grains in the fridge nearly a year as an experiment. After a couple cycles, they were producing just as they were before.
Also those extra grains I generally blend in when I drink kefir with berries honey and cinnamon
I have mixed them in before but I’ve heard blending with a blender isn’t good for it, messes with its “cellular matrix” (completely made up phrase but i think it says what I mean 😂)
Thats understandable
🤔 I've never tried Milk Kefir but heard it's very good for you, so Thank you for taking the time to show us how to make it 🤗
GOD Bless you and your Family 🙏🏻❣️🙏🏻
Hi Anna’s hubby! 😅
Kefir is one of my goals this year.
I am glad you got it working again.
If you have it at the farmers market I will buy some! I need to bring you some booch bottles back too! ;)
👋 that little wave made me giggle
Thanks for sharing your day with us 😊
Me too 😆
You are hysterical!! So glad I found you and your content!!
I just bought milk Kefir grains. Can’t wait to try milk kefir.
Thank you for sharing. I'm learning to love kefir. I have ibs+c and right now i am at about 2 oz. A day....and it has helped me so very much.
I’m so glad it has been helping you!
You answered a very important question for me. Thanks so much.
I did sorta the same with my yogurt...thankfully, it's not gone sour, just tangy.
I make mine with raw milk😊
When I make sour cream from it I put the whey in my chickens feed 😋 they love when i share.
❤ Anna strain it for sour cream😊
That's good ti know. I usually put coffee filters over my kefir. Today I use the canning lid and ring.
I do the same thing, I stream it for all sorts of dairy products and they are the best!
I skim my kefir and make butter, I use the buttermilk for my fermented oatmeal.
Yes, once Donna said no cloth needed I used that advice and have not had any issues. Love my milk kefir!!
I’ve never had kefir, but very interested in trying it. Thanks
Love this! Thank you for showing us! You almost have me convinced to try it 😅
Just say the word sis 😜
You are so much fun to watch😁
Your Kefir help is priceless. I have been putting this off due to fear. You always have a way of making me feel like I can do anything. Hello back at ya Sir! Hahahah. I just loved watching your man's eyes watch you straining the Kefir back and forth! hahaha Anyway, I am wondering too if using cloth may have been my issue before too. Thank you for the note on that! Oh and Cultures for Health, Thank you too! I am looking forward to trying to get all these ferments going after Fermenting February is over. It is all I can do to watch a couple of times and make notes during the month. hahahaha I don't have any beer or wine going so I am praying that my ferments are successful since all that different yeasty stuff isn't floating around right now. Thank you Anna for always inspiring me.
Sounds like it’s the perfect time to get started! I’m glad the videos are helpful 😀
I think I would chicken out at drinking the kefir that has been sitting there a week, lol. With the cold weather it sometimes takes 28 to 36 hours to process, but now it is warming up here, I get kefir in 24 hours. I was buying so much milk kefir I ended up getting some grains. Those grains have grown so much over time that I have had to split them. So now I have some in the frig I check every week and my regular kefir on the countertop that is making the best tangy and sometimes fizzy drink. It is so much different than store bought.
Wow, this is very interesting.
I use purw make syrup in my second ferment, so good
Still waiting to make my first batch
I really wanted to like milk kefir but I didn't too much. It also overwhelmed me in the care and abundance. I may try it again but for now I am just enjoying other cultures. Really appreciate your honest videos, like that sour face. LOL ❤🙏
Kneady Homesteader recommended you!!
Yay! Welcome 🤗
Especially when it gets funky, I like to make it into a 'cheese' spread with salt, nutritional yeast, and lots of onion or garlic powder. Think sour cream.
That sounds yummy!
sooo cool
Yay! I just got xl 1/2 tbs of milk kefir and glad I came upon this video!!!!❤
Good timing!
Awesome
My grains have turned a cream/light yellow color, but they still seem to work.
I had to laugh when your husband came out, and your said "I am filming so stay behind me." 😂🤣😂
He doesn’t like to be on camera with his shirt off (no clue why 🥵) so I didn’t want to have to cut out what I was doing 😂
Why doesn't that 3rd hand ever pop out when you really need it? 🤣 Hello Robert!
Right?! 😂
I wish I could have milk. Milk keifer is so interesting.
It’s some yummy stuff. Can I ask if it’s an intolerance or actual allergy?
Been puzzling about What IS Keefer and now, what are grains? Lol Sour Milk my mom always made, with NO grains.... i used to watch her eat it and think? "Are you NUTS, Mom?? Yep!"
Kefir grains are a symbiosis of yeast and bacteria that form into these slimy grains, the eat the sugar in the milk and turn the milk sour
I left mine in the fridge WAY TOO long and los it…sigh. I did freeze some of the kefir grains in the beginning though . Hoping I can revive those after being frozen 😬. Have a great weekend!
I haven’t tried freezing them, let me know how it goes!
@@FermentedHomestead will do. Wish me luck 😬
Your reaction reminded me of Tiffany and the hot sauce 🥴
🤣 it was pretty sour
Love kiefer.
I haven't made kefir for at least 3 years. Yeah, that's embarrassing. I am now searching for mail order grains. I quit making it because I was over run with large amounts and I'm only one person , so I intentionally killed them - yikes!
I never realized I could do a second one ferment with kefir!
Its time to order me some grains.
Etsy is my favorite place to get them
Did you post a link for grains? Mine are about 3 years old but if you have good ones I'll check it out
Oh! Grains of milk solids!
I've used VERY fermented milk kefir to make cream cheese by straining it through cheese cloth. Very strong flavor/smell but I only consider that as even healthier lol
I’ve done that too, so yummy!
I decided to buy some milk kefir grains again. It's been awhile since I've had them. I have bad gut issues and since you mentioned milk kefir is the best probiotic, how much do you drink daily?
@@bekagonthier8485How is it going with your kefir?
@@PalinaZ I think it's been good. I've been using raw milk since I got my grains and been trying to drink about 8 oz a day (I would do more, but raw milk is pricey so I do a cup/day to extend my supply). I'm happy with it. I thought I would struggle with the taste again but it was actually good right off the bat.
Hi Anna 👋🏻
I hope I’m one of those friends you speak of ❤. You can add some lemon peels to it. I watch Donna Schwenk (sp?) and she says to do that to make the milk kefir not so tart. Don’t know if it works or not. But love the video. Much love and blessings Anna dear.
Yes ma’am you are 😃 Yes you can put the peel in for the second ferment and it does help, I just almost never have them in hand
@@FermentedHomestead yey. Do you call all your friends maam lol. I do sometimes but then again ask my daughter she’ll tell you I’m a little weird lol. I’ve been drinking lemon salt water in the mornings so luckily I’ll have the peels if I ever need them. Anyway much love dear.
I just recently started making kefir. I'm using raw milk and I've been letting it sit out for 24ish hours. It's a little sour, thickened some but still drinkable. Your video made me wonder if it should be a consistency more like yogurt?
Your face!! Milk kefir is on my list to try. I don’t have access to raw milk. Can I use store milk?
Yes you can
I had mine in the fridge for 3 months, neglected, after mom had a heart attack and I can say it finally is back to normal and multiplying. I want to send my sister some grains and I know I can dehydrate them to mail. I will put them in the dehydrator at the lowest temp but my question is do I then save them in powdered milk to send to her?. Thanks for any advice you can give me. I love all your videos!! Love how your hubby stuck his hand in there to say hi. He deserves a hello too!
I don’t recommend dehydrating them, I’ve never done it myself but I have received them and they were never truly good grains. I just put them in a little half jelly jar (like the 4oz ones) top with milk and a tight lid, wrap in several layers of ziplock and mail that way. 😂 I don’t know if he he realized I’d include it but after watching it I couldn’t cut it out 😊
Milk kefir? Making it myself? Grains? As in wheat or that type of grain? I’ve got so much to learn!
they are called grains but they are not grains. not like wheat etc...more like a SCOBY
Milk kefir grains are called “grains” but that is just what they’re called, they are not a grain. The grains are look like a gummy bear and cauliflower had a baby. It is not something that can spontaneously be created to my knowledge and needs to be gifted or purchased from someone who has them, they grow and split off with time so it creates excess. If you’re newer to fermenting it’s a great thing to look into! 😃
All I have access to is store bought milk. I get the Organic Valley Grassfed whole milk. It tends to work, but am I still getting all the benefits?
I don't have access to raw mil so I buy Keifer. I forgot about it in the fridge and started drinking it even though it is past the sale-by date, whoever goes by that, and it tastes like very thick buttermilk. I don't drink very much at a time because I did the first few times and I can say I am glad I was home on those days and very close to the bathroom. Can you use organic milk from the store to make milk kefir?
Im just checking my Kefir, its been 24 hours but its still quite cold here in the UK and it isnt separating yet so I think Ill give it a bit longer. I will try the second ferment I do a second ferment with my water kefir and it makes a great fizzy drink. I add ginger and blueberries to the second ferment too. Do you add any flavouring to the Milk Kefir??? Great vid btw. keep it up.
On the first ferment don’t wait for it to separate, it should solidify. I don’t usually flavor the second ferment but on occasion and it’s yummy
My house runs cool/cold in the winter here. I found that the kefir will process, but it takes almost twice the time. It is still good. Now that it is warming up into spring, the kefir is beginning to process quicker. Good luck with your kefir.
I bought milk kefir grains, but I don't understand why it kinda tastes like gorgonzola-mold. Is it normal? Can anyone of you describe the home made milk kefir taste?
Because I only know kefir from the store which is actually pretty sour.
I want to try MK. Is all I need to find grains as RAW milk (does milk need to raw!)?
Milk does not need to be raw, I got my grains on Etsy
Can you make ysourcream out of it?
Hi Anna. Is it possible to keep left over kefir (not grain) in the freezer when you get too much?
I haven’t tried but I don’t see why you couldn’t if the grains are not in it 🤷🏻♀️
What is the small bottle with the orange label you hold up a few times? Why do you add it to your kefir?
That is orange flavored stevia sweetener, I add it for a bit of sweetness without the carbs
Anna, I am allergic to dairy. Do you have a video on water kefir? I really want to try this but any kind of dairy has me sitting on a porcelain throne with bucket in hand. I know water kefir doesn't have as many benefits as milk but I might actually be able to keep it inside me long enough to do some good. Can you help?
That’s not pleasant at all! Yes, just go to my channel and search water kefir, I believe I have a couple of them
💙
I have a hard time finding raw milk around Gillette Wyoming. Its only available at certain times. My question is could I freeze the milk when its available and thaw it to make keifer at a later date?
You can but it never thaws to a normal consistency
@@FermentedHomestead Thank you.
I’ve heard what milk kefir is good for but what does it taste like once chilled. I’m nervous about it.
It tastes like a sour yogurt, this one was extra super sour because of the long fermentation
Is it similar to yogurt? I tried some store-bought and ended up throwing it out.
It’s sort of similar to yogurt but it’s a thinner consistency and very different bacterial and yeast content. Homemade is very different than store bought as well
Has anyone ever milked a pig? Odd question, but you have to buy milk.
We have pigs and just the thought of getting them to hold still long enough to milk them is exausting
My mom called it clabbered milk
Clabbered milk is different, this is a ferment using kefir “grains”. Ancient culture like a kombucha SCOBY
Why did u try it if you didn’t know if it’s gone bad or not? Kind of unnecessary risk
Have you smelled rotten milk? You’ll know if it’s bad. It was just a question of if it was a tolerable sour or not
@@FermentedHomestead of course! However, the strong smell of kefir could potentially mask the budding smell of rot. Only asked because I wouldn't wish you to end up with explosive diarrhea, been there, done that :)
The lactic acid in kefir does very successfully prevent the growth of harmful bacteria. If you're sure that there has been enough lactic acid building up you can assume it's not dangerous to try it.
i like the kefir code's method better. he uses 20% to 50% grains to milk and only ferments it on the counter for a couple hours. it makes more of the polysaccurides (one of the most health promoting things in kefir) way higher.. you get more kefir versus fermented/clabbered milk. the rest of the time the kefir grains are in the fridge. so while your saying you have too many grains, I'm saying you don't have enough, by far. at 50% grains you only need to ferment for 2 hours, or if it's in a warm room like high 80s it might kick off in just an hour. fermenting with 20% is more of an over night ferment. no waiting and planning stuff to sit around for a whole day or 2 and a half....
Interesting, I’m going to look into that! Thank you 😊
That is interesting. I've never done that much but also never had it clabber. The smell, taste, and texture of clabber is so much more different. I'm excited to know more grains is not bad.