Making Kefir Yogurt & Kefir Cheese at Home | Fermented Food of Many Uses
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- Опубликовано: 12 сен 2024
- We walk you through the incredibly simple process of making kefir, a plain and sour drinkable yogurt made from milk kefir grains. This versatile ingredient can also be made into a soft delicious kefir cheese. You can enjoy both these nutritious fermented products in an array of recipes, even better all you need to get started is just two simple ingredients, milk kefir grains and whole milk.
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I completely agree with agrooters. You guys really do need to think about writing a cookbook.
I would like that flatbread recipe to start with!
They do, they put their own spin on food and make good food seem relatively easy!
I would definitely buy it!
YES!!! I would preorder it immediately!
I freeze my extra kefir grains in ice cube trays when I get a bunch I give them away. I belong to a bunch of zero waste groups and fermenting groups and sharing is always welcomed.
I'm interested and trying my hand at Kiefer milk but I was wondering can you use Nido brand full powdered milk? I was just wondering because I don't usually drink a whole lot of milk but I really love kefir milk. And I stack up on Nido whole part of milk just in case I need milk for some reason.
@@DisabledandPrepping Not sure about powdered milk but I do use coconut milk on occasion bc it makes such a nice yogurt.
@@twistedfrannie9311 do you just buy normal coconut milk? Do u you unsweetened?
@@the.annethology just normal coconut milk....it's delicious.
@@DisabledandPrepping I am going to answer this because I have done this. I have Kefir grains and have used Powdered Whole Milk in mine. It may take a few days for them to get used to the different milk, mine didn't but I have read in other places it could take a few days to get used to different milks for the grains to do their thing. You may want to search this fact, because there are many different opinions and options on this subject. But I have done it and it does work. I do only use the Whole Milk powder, as we don't like the taste of the non-fat kind. Good Luck!!!
You two are finely-tuned machines. There is no grit in your gears. Everything runs very smoothly start to finish and then you shut down peacefully. That's a pretty Balanced Life I wouldn't call it simple but it's definitely balanced
Well said and how ideal too have such balance in life as well as your other half
What an eloquent review!
hi I'm a college student living in the middle of a city, you make me so happy I've been following you for a year and every video gives me so much calm and grounding thank you so much 💕
Just traded some heirloom peas for kefir grains and started making kefir and cheese a couple weeks back - and I love it! It feels super healthy! I strain it a bit more for a creamier yoghurt and use the whey for baking sourdough bread. Nothing goes to waste around here.
Was just thinking about the liquid(whey)& what to do with it!
Have you guys ever thought about writing a cookbook? I love your style of cooking and the creative use of home-grown, gathered, hunted, and canned foods, and it's clear you like to plate things in a beautiful way. Seems to me it's just begging for a cookbook!
I would totally buy their cookbook or canning book!!!
I agree! I’ve been asking for a while now.
@@laurenmia333 a
I agree a canning book would be great. It is somewhat of a lost art, but having a revival
I agree! I have been canning since I was young and as an adult I have canned for years. I garden and provide for 3 families (my kids and us) with my harvest. I would love to enjoy a cookbook from them as well!!
Would love to see them write a cookbook as well but since they don't seem to have time to even respond to ppls messages I don't think a cookbook will be coming out too soon!
Just got done with work and now I get to relax and watch this! Thank you for showing us the beauty of simple living, Arielle and Eric. Thank you for inspiring me to reset, slow down and cherish the most important aspects of life. Happiness is not always rooted in the material things.
In my country (the Czech Republic, formerly Czechoslovakia in Central Europe), you can buy kefir in any food store. Everyone knows it and I doubt there is a single person who wouldn't have at least tasted it. It is good for one's stomach and guts, and it tastes awesome. No additives, no chemical conservants are needed. Very healthy and tasty. I recommend it to everyone. Thank you for the video - it is good that you tell people what kefir is and how easy it is to make it. I love your videos!
Stainless steel is just fine fire for the straining and rising process. Always use glass for fermenting and storing kefir.
So, I've basically been binge watching your channel for a week now, and I am impressed with just how dedicated you are to the subsistence life style. There are a couple of things I noticed that might be of help/use in the future for you to take advantage of. I noticed you dehydrate, but on a small scale (i.e. herbs, flowers, etc). There is so much more you can dehydrate, including turnip, radish and mustard greens (kale, too) simply by hanging them over a string. You have a perfect place to dehydrate vegetables with the "empty" space above your living area. You can just stretch a fine net across the area and let the warm rising air do your work for you. Three things I would like to suggest for you to try: Daikon Radish can be used fresh or dehydrated and used all winter. You are surrounded by bracken ferns. These can be harvested in early spring-mid summer. The curled tops (fiddleheads) can be eaten saute'd with butter or oil. One of spring's joys. The stems can be dehydrated and used as a vegetable, or added to soups and stews. Finally, fish can be dehydrated as well. It must be sliced really thinly, but it stores at room temp and can be used as a snack or added to broth for umami. Great channel. Good luck. Have you thought of making your own butter and freezing it since you have access to raw milk?
One carrot, one onion, one green chilly, little mint n coriander all finely chopped n with some salt to taste mix all above with the yogurt...its called Raitha, it goes very good with those wheat bans you guys do. It tastes very good n good for stomach too.
I'm pretty new to kefir, been making it for a couple months. I really enjoy it, I feel better with a daily dose of it both physically and mentally. I feel like it even helps my general mood. I have a pretty severe dairy allergy, not stomach but sinus...as long as my kefir is mature it doesn't aggravate my sinuses at all. It's the only dairy product I've ever had that I can enjoy without issue. I'm a bee keeper and I love it with honey on pancakes, waffles or just with bread. I can't wait to try the cheese and the over night oats. Thanks for sharing!
I live in Maine and I can buy raw milk at my grocery store. I'm definitely going to try this in the spring! We're off grid on 15 acres, and your channel helped inspire us to do so! Love your content!
Maine here too 👋🏽
A few months ago I took a break from making kefir, put the grains in the air fryer under the proof setting at 105 or so and let the grains thoroughly dry, flipping them over half way through. Eventually, I started making kefir again, putting the kefir in an inch of milk and increasing that amount for a couple of days. The grains works fine.
I inherited a set of those same turquoise bowls from my grandmother! They are my favorite ☺
I have the gold ones and brown ones I love them. U can throw a whole chicken in it throw in oven and serve from oven to table. They are fantastic.
It's prime time for programs on TV and I'm sitting here watching a video about kefir grains, nuff said.
Most TV is garbage; would rather watch these authentic videos. Have to admit to re-watching some. Gonna re-watch this one!
Kefir is pretty standard where im from (norway), so this was extra fun! Norway is like a mini Alaska (similar weather, animals and nature) so everything your eating is what I grew up eating. My dream is to move out of the city and live a similar life, making our own food etc. We usually drink Kefir when we have tummy trouble, but also its great addition to other dishes. Never thought of making kefir cheese like this, thank you guys so much for having one of the most wholesome channels on youtube
Great for dogs, I mix it (not the cheese) with fruits, coconut oil, peanut butter.....endless possibilities and mixes! and freeze in small cubes and give as treats to the dogs!!!! They absolutely love them!
I love kefir. I use it for baking, marinating chicken(for fried chicken) or when my belly "acts up" i just drink it pure. YUM
Oh WOW I did not think about the fried chicken. I watch a lot of Little house on the prairie and say them drink milk a lot and I'm sure it was kefir most likely. I need to subscribe to you just in case one day you make a what to use kefir for video. I think most of us don't try it only because we don't have a cow or raw milk. I wonder can it be done with powdered milk to. Trying to think of all options I can to keep it going when I start. Been learning this for years.
Psalm 27:14
King James Version
14 Wait on the Lord: be of good courage, and he shall strengthen thine heart: wait, I say, on the Lord
Amen
@@inbedduringcovid3005 Thank You for that verse. I must have needed to read it!!! It did touch my heart today. Thanks!!!!!!!
I bet that would make some awesome ranch dressing.
It does make wonderful ranch dressing. I use the Kefir in place of buttermilk in recipes too.
I also make pancakes with kefir. They are nice n fluffy on kefir.
That looks like a great way to make the kefir cheese. I have always just used a coffee filter in a strainer. It turns out like cream cheese but the reason I do it is to get the whey to make my sauerkraut.
I make kefir cheese the same way. Really don't have anywhere to hang it, so it works for me. ;-)
You totally read my mind! I was just watching some old videos of yours and wondering "she uses kefir all the time, but what exactly ARE those little beads?" Perfect timing! LOVE, Love, love, LOVE you guys! Keep the vids coming!!!
I thought I was the only one that rewatched their videos.
I love kefir. It’s my buttermilk. Now I’m making smoothies with fruit and monk fruit. But now I’m going to make yogurt. So I’m glad I found you. TY
Some Kefir cooking we like is to add the whey and grains to chopped cabbage for sauerkraut, gives it a bit of a different taste then salt only kraut. On Perogies (with salsa) is another love.
Thanks for this Arielle & Eric.
The content and delivery were excellent.
I've been making milk kefir since ~2022 but had only been consuming it as a drink.
Usually I would process normally through the first ferment, let it ripen for a day then start a second ferment - adding some honey, chia seeds and a superfood powder - in a sealed jar for a day or two.
An acquired taste, I came to enjoy it.
About a week ago I heard you guys mention the cheese option. So after buying some cheesecloth I gave it a go, and just finished my first batch of kefir cheese. And made the second batch today. I seasoned it with salt and pepper, mixed it in and put it in a container.
I likely wouldn't have thought about making it into a cheese if I hadn't heard it somewhere. Thanks for stepping it through. And also for the thoroughness of the whole process. I think my grains have been getting too numerous and left too long so I'll see about tightening that up and tracking if the products change any. Climate is wildly variable here also, though not nearly as cold.
Hopefully I can source some raw milk when I move also.
Peace.
We make Kefir every day, have been for several years, and use if for fruit smoothies every night. We have Kefirko jars and the Kefirko cheese press which we use if we over culture, makes a great soft cheese which you can mature with herbs etc. As an addition, you guys have got to produce a cook book!
I'm so glad you incorporated the Everglades seasoning into your video! I hope you like it as much as my family and I do. Another excellent recipe using Everglades is to take a box of button mushrooms, cut each in half through the middle, coat them in olive oil, dust them with the the Everglades Original, and grill them on the BBQ 5 min on one side and about 3 on the other. Serve these with your favorite grilled red meat (not fish) and see if you feel like you are in a gourmet restaurant! A nice sauce with the mushrooms is simply ranch dressing or equivalent, but they can stand alone all day long. You'll get sick because you will want to keep eating them!
It's basically the same thing you do to make a buttermilk from milk. You just take a gallon of milk out a cup of buttermilk and leave it out on the counter overnight and you have a gallon of buttermilk to cook with.
Keifer is one fermented food I have never tried . This is so interesting. You guys do so many cool things. Thanks for sharing.
Good Simple Living you can make kefir in coconut water as well for a dairy free option
@@paigesteele4406 oh wow. We do kombucha and kimchee but will have to give this a go! Gotta love good gut flora!
Kefir is very delicious - and (to me) better than milk or any store bought yogurt. I like to add a little Stevia or sweetener and some fresh oe frozen fruit and mix it all in a blender - this makes it EXTRA tasty and a healthy sweet treat
@@paigesteele4406 how does this work ?
Can make it into an herb cheese spread.
Ariel that is a valuable set of Pyrex bowls!! Those one of the most collectable!! I'm glad to see you using them!!
I inherited my moms set of Pyrex bowls
I have watched this video about 3 times and y’all have become interested in kefir. A lady made for my brother, who had cancer. I did not try it so I really didn’t have an interest. After watching you video, I started researching it. Well, I have just started making kefir. People don’t realize the health benefits you get from kefir milk. Thanks for getting me interested. It makes a great fruit smoothie sweetened with a little honey. I blend 1 cup each of kefir milk and fruit plus honey or any natural sweetener and the pour it back into a jar and let it do a second ferment for around 2 hours at room temperature. It is a great fizzy healthy drink that is full of probiotics from the milk and prebiotics from the fruit. I just made my first kefir cream cheese. Thanks.
What a great video. I will give this ago. I backpacked through Alaska in 1990, what a wonderful place. I did the Chillcute trail one of the best things I ever did.
I get excited when your new videos pop up! So informative and such a pleasure to watch you both.. My all time favorite, when you cook up your magic..
Thanks a million! We have seen you guys use the kefir cheese in other videos and just touch on it and it's versititly but this was exactly what I needed to see to get my own kefir on! Thanks guys. Another great video!!
I'm so inspired to make kefir cheese...been thinking about it for a couple years now. You both have a great way of teaching. 💙🤍💙
woooow I came for kefir grains and got a bonus of the salmon spread! im loving the idea! ill try it tomorrow ❤ thank you guys.
You made that look so easy. Can't wait to try it. Your kitchen is so beautiful and organized. Thanks again.
Eric & Arielle Thank you so much for this video I/we (at 71& 75)started our Kefir journey a couple of weeks ago and like Arielle says its fun trying to keep up with the production technique. My kefir seems a little thin for making cheese but I am having a go next week. Great videos of 'simple living Alaska'
WOOO thank you for this video! I knew you were the right people to look up for kefir.
Do you do anything or have any use for the leftover whey from draining out the cheese? Wondering if you can bake with it like regular cheese whey? I assume the heat would kill the good bacteria, but it sounds like it would taste awesome. Although it's obvious that you guys work hard, it looks like such satisfying work! I've thoroughly enjoyed watching all of your videos. Wish I was as brave as you two are! It seems like you two have the same ideas and goals for your life and it's such a beautiful thing to watch, thanks for taking us along for the ride!
drink it with coco
@@genghischuan4886 You can also use the whey to make sauerkraut or other fermented vegetables. Cultured Food Life has information on how to do this.
@@maricarol85 Ive never thought of sauerkraut with whey, Ive just done it the regular way. Ill check that out
Just started my first kefir and am now excited to try your salmon recipe. Many thanks for a great video.
Having previously bought Kefir yoghurt I've now started to make it myself thanks to your great videos. Really enjoying the routine of it !
Can you guys make like a really long composting video? I find myself binge watching your vids and unable to get enough. That cabin tho, those videos are golden
How about a BUNCH of looooonnnggg videos on anything!?Can’t get enough of you guys!!!
With each food related video thay you put out I am looking forward more and more to having a cook book written by you guys!!
I would love to try some of your salmon/cheese spread on your sour dough bread. It looks so delicious. I can't watch your vids without getting so hungry. The variety of different foods you guys make amazes me. I love your work ethic. You guys are awesome.
Omg this is a Godsend, made me remember that I need to feed my Kefir grains. 😅
Thank ya'll for putting the bloopers in at the end of your videos. Your edits are so seamless that you would never know you make goofs along the way.
The way arielle looked eric at 20:58 is the most true feeling someone could've transmited without saying a single word
I am reminded of my Grandfathers, when I watched them cook. Handful of this, dash/sprinkle of that, add some of this and adjust for what you have. I enjoy tasting the changes (in my mind)as the ingredients are added. The smells are great...and you both can do it.... thanks.
Ma still cooks like that (77 this year), mind you she hates cooking now after a couple of years in our pub kitchen (Aust.) years and years back, but back to the point, I think it becomes intuitive after a while when done continuously... and you love to eat. The old cookbooks The Country Women's Association put out here always had the best recipes in them. No idea if those old girls are still going or not anymore. Usually for cakes and biscuits (cookies I think you blokes call them) and the like, mostly. It's not like anyone needed to know how to cook meat, lol, that was a given.
When Eric pulled out the Everglades Seasoning, it took me back to my childhood. Growing up in the Everglades, my dad would send me into The Trading Post in LaBelle, Florida for a batch of monkey dust. The butcher sold it in a brown paper bag. Blows my mind that monkey dust is now sold as Everglades Seasoning all over the world. Even I buy it now from Amazon. Thanks for the trip down memory lane and loved the video.
Hmm. What is this monkey dust-Everglades you speak of and what is the magic there-in?
Seriously, never heard of it before. But I guess I'm going to have to burn up my internet connection to find out!
This is the 2nd video in a week talking about making keifer that I have watched. Definitely going to take the plunge. Loved the spin on a bagels and lox recipe. If you grow any nasturtiums this year the buds can be pickled just like capers. Thank you so much and have a blessed evening.
I just started my first small jar of milk kefir. I used to buy it ready made in the grocery store in my 20s and I'll be 65 next month. Within an hour I'm already seeing bubbles. Ready to go back to making my own fresh smoothies and take care of my aging tummy issues. Wish me luck.
That salmon spread looks absolutely gourmet, and the fry bread was also top notch looking. Made me wonder if you're the guy who teaches the instructors at NOLS how to make it. Legit. Y'all are awesome, keep it up!
i started making/drinking kefir milk after seeing you mention it in one of your old videos. thanks so much. love the stuff. i feel like it's soothing.
You two are so creative & versatile, not only with food, but in all aspects of life. I enjoy your videos & your zest for life in Alaska!
We used to do this year's ago and forgot about it. Now that we have goats, we need to revisit this!
You two are such great chefs as well as outdoor role models. So well rounded it makes for a great channel that many look forward to. Myself included!
Ya'll made my Florida heart happy using the everglades seasoning, the flat bread looked amazing😊
You can freeze kefir grains. If you get too busy or end up having too many grains just add some dried powdered milk (so the grains have something to eat while freezing!) and pop them in a small container in your freezer. To re-hydrate just leave out with a small amount fresh milk. It usually takes a few days to see some action but I have used this method a few times with success. Thanks!
Ok, I just stirred up my first batch of Kefir and set on my counter. I can't wait to see my results tomorrow! You and Eric were my inspiration to try this. I've heard good things about Kefir. May try the oats to!
What a clear and precise explanation on how to make kefir.
I know this video is 3 years old but i luv kefir and was just searching kefir bread. I also bought penicillium roqueforti for bleu cheese and you can add a pinch of the bleu cheese mold into your kefir cheese if u want a very mild bleu cheese. Its so delish, i eat a ton of it on ritz crackers. OMG 😊 try using about 1 c. Of kefir in place of ur sourdough starter in bread, let sit 24 hr, transfer to greased baking pan, let sit a few hours again and bake or put in fridge up to 24 hours and bake
I have been wanting to try this for years. Seemed complicated before but after watching you I am going to make the leap and order some grains! Thank you for this video!!
So wholesome and sooo delicious.This is what food is suppose to look like.
I laughed when you said “mishaps” I had to evacuate because of two hurricanes here in Louisiana and my kefir (and sourdough starter) suffered big time. I was going to save the kefir grains and start a new starter but accidentally dumped the wrong jar AND ALL OF THE GRAINS WENT DOWN THE SINK! 😭 never again and I am definitely ready to get some more. Thanks for the video!
Enjoy watching the wonderful life have built for yourselves. Thanks for sharing all your wisdom. Great, entertaining vids. Beautiful landscape footage and music choices ALWAYS.
I like the presentation about the kefir yogurt and it quite simple to replicate. It reminds me of the mother for kombucha.
Great vlog, thanks! Extra kefir grains can be frozen with powdered milk in a ziplock bag & revived.
I will also use apple juice in my overnight oats during the summer for a lighter and fruity taste.
Reminds me a little of queso fresco, I make that often, quick and easy.
Definitely need to try Keifer. I'll watch your video a few more times then try it.
And I just had another thought. I make my own creme fraiche by adding 1/4 cup fresh kefir to a pint of whipping cream, allowing it to ferment at room temperature for 12 to 15 hours. You should be able to do the same thing with heavy cream for a 24-hour ferment. This would allow you to avoid beating the grains or filtering them from the heavy cream.
I make crème Fraiche too using a pint of heavy cream to about a TBSP of kefir. It is great.
Ferment Old fashioned roll oats in kefir overnight, delicious. Serve it with mix fruits in the morning ..yum !!! I love it!!!
I love yogurt and this is an awesome process to follow thank you! And that salmon with the spread looks so heavenly!!
I enjoy skipping around your videos, are you guys writing your cook book or I haven’t seen that video yet. Thank you for taking you precious time and sharing your Daily Journey that U2 are creating 🙏
Mmm sourdough bannock,salmon and keifer cheese! Can’t go wrong with that combo!
Quark milk kifer
When the kifer is done (or even a little over done) put in a pot with regular milk 1:3. Let it sit over night in room temp. Next day fire up the gas and wait until gentle boil on the perimeter of pot (2/3... the center is not up to a boil) than take it of the gas and just live it to cool down for couple of hours. U will get something like hard ricotta, drain the liquid and enjoy. U can use it as u would use quark in filing, cheese gnocchi or as it with fruit and sour cream
Enjoy 😃
Wow, I learned so much from this vid! I didn’t now anything about the Kefir growing process before I stumbled onto your channel. And now I’m thinking: this sounds good! Very good indeed! Especially the Kefir cheese! Arielle you are a great teacher!
Loved your "Worm Wiggler" fishing sign! 💖🎣🦦😁
Im glad you did this video. I just bought some kefir grains. I keep overfermenting it so its a bit sour. I made cheese with it last time I had it.
I use raw milk and I never rinse my kefir grains. My grains are huge and super happy, and they multiply faster than rabbits! 😂
Loving your more relaxed style!!
Less professorial and more down to earth
Thanks!!
Learning lots from you both
Woof woof to the pups!
Take care
Y’all need to make a couple self-published/e-cookbooks of your recipes. With a timeline for how you feed the different ferments etc. day, week, season…
I had no idea what makes up kefir. You did a great job explaining how to use it. Not sure as a single person I could use enough to justify making it, but I’ve always liked the taste of it. Thank you, I learned a lot.
Love watching you, Ariel & Eric! (Love making kefir cheese too)
Very excited to try that recipe! Thank you!
Ahhh. Yes. The video that started me on my cheese journey.
Awesome we are looking into making our own! Thanks Nancy from Canada
Thank you for that - you make it look so simple! And I’m loving that salmon dish - definitely one to try!! You guys should definitely consider doing a cookbook!!
So excited for this new video from you guys. I'm a big fan of yogurt but have not tried kefir yet.
Man, those flat breads had my mouth watering!
Really enjoyed the video and the kefir yogurt and cheese lesson! Simply Living Cooks should be a book!
Man, you guys can cook. You come up with outstanding recipes.
Thanks for your Kefir tutorial.
Not sure how much sourdough starter you put into your flatbread recipe and would really like to try those. Can you share those ingredients n measurements.
Love your guy’s videos. Keep them coming!
Thanks Ro 😊
Thank you for teaching us about the cheese. I have watched you’ll use it for a long time, but I didn’t understand it.
make buttermilk biscuits with it. Also for Cheese you can add chopped fresh herbs or dried ones when you put it into the cloth to drain
Thank you! I've been wanting to make keifer. I had no idea, it's that easy & versatile. I'm going to do it!
Thank you so much, now I will start with the Kefir adventure. I will absolutely try the Kefir cheese as well.
I just got my Grains in mail. Attempting to revive. 48 hrs. 🤪 My first time. Determined. I love Keifer.