i just discovered your channel and have been binge watching your videos. i have been making kefir cheese the same way that you demonstrated it, except i take my liquid kefir, after the grains have been removed, and pour it into a large holed plastic strainer that I line with 5 coffee filters. I place four filters around the outside edge of the strainer and the fifth one in the center bottom. I suspend the strainer over a plastic container, pour the liquid kefir into it, and the whey starts to drip through immediately. i put it in the refrigerator for 24 hours or more, and then its quite easy to scoop the cheese out of the strainer and toss the filters. Not as messy as the cheesecloth method. I have been following keto for 3 years and have maintained a 55 lb. weight loss and reduced my A1c from 6.2, almost diabetic, to 5.4. I am currently 77. It's never too late!
Nice demo, I go a step further since I like my cheese hard I let it sit in the fridge wrapped in coffee filter paper for another 4 days and it becomes a fetta cheese style that not only tastes awesome but it has a good textured body.
Brilliant! I've just started making kefir cheese, and I was doing too many steps. I love your method so that when my milk kefir is finished culturing, I am collecting the grains in the strainer, the curds in the cheesecloth, and the whey in the bowl. You just saved me a lot of time. Thanks!
I've seen four different ways to pronounce kefir today. Honestly I think it says something about the diversity of the product and the mindset of the people who use it that they don't argue, so far, about how to say it. So far my favorites are kāfear and kfear.
If you eat meat, Whey is an amazing way to tenderize the meat. Let the meat soak in the whey with whatever else you use for a marinade. I use it in cooking instead of water. Lots of protein in whey.
Yes! Been making it for 20 years. Was attempting to make it into more mozzarella from it. I didn’t figure it out.but it s said to have Turkish origin and most folks call it kēfur. And a long list of bacteria and yeasts in it. Thanks for sharing. You can use it to culture processed garbanzos or even meat in a jar. It will culture in avocado, by turns dark and doesn’t last long.
Love kefir cheese, use the whey in my smoothies or just drink it for the probiotics. I like to make my own taziki sauce with the cheese, never thought about using it in place of riccota. Thanks for the idea. Packaging with my grains said not to use raw milk to activate, used organic and it did take a bit longer to activate, but they did activate.
I used to make it all the time, l think it’s about time I started again, you’ve put me in the mood, btw we pronounce it kee-fir I love your videos thanks for all your recipes love from Scotland, Carol x
Will try to make kefir cheese, looks great. I have made homemade ricotta, it strains in cheese cloth as well, but not for as long, maybe an hour or 2, towards the shorter end for a creamier ricotta and to the longer end for a drier one.
I love kefir cheese, try mixing french onion powder dip with it, not very much and it makes a great chip dip, or I have used sun dried tomatoes, garlic, onion, and other season's for feta cheese. love your tutorial. I ordered live kefir grains from a lady who raises goat's. can't wait for them to come.
Cool vid. I'm making my own kevir cheese too and I love it. I might try adding garlic or onion powder too. The batch I'm working on now is mixed with fermented carrot onion and celery that I chopped super fine.
A very easy package for straining is a 1 gallon cotton nut milk bag stretched over the top of a 1 1/2 gal square plastic juice picture. The lid of the picture snaps and seals tightly over the cloth edge of the bag. The whole thing can sit for days in the fridge unattended to thicken as far as you wish. A full 1 1/2 juice container will hold all the whey for a gallon of keifer with out needing to drain some every few hours. I keep my grains in an easy to fish out kefir container with holes. It moves easily back and forth from a jar of milk for storage, or into another gallon jar of milk for the next batch.
I’ve been drinking kefir for several months. Love, love, love it. Sometimes, I strain the kefir through a few coffee filters. I always do a second ferment, tho.
thank you for this video. I have been trying find someone with grains to share. Being widow financially cant afford buy any now. I will tho soon. I enjoyed your video. I have been drinking kefir since 1st diagnosed with cancer it does help with sickness
I just discovered your channel this morning. I plan to check out your other info. I'm new to making keifer and trying to find the best way to use it for our family. Ty!
The finished kefir can also be solidified even further wrapped in dry cotton or a towel and weighted down inside of a strainer; or by using a cheese press. A gallon of milk will strain down to a lb of cheese. A strainer or smaller press just large enough to hold a lb at a time will usually slip into a 1 gal plastic zip lock. Add canned goods or any weight on top or the zip lock bag. I found a cool old wood stove clothes iron for my eight.
Hi Joe! Great video, my first time watching you guys. I've been making kefir for several months and love it! Except I end up with a bit more kefir than I can consume and thought about making cheese and here I am. I actually allowed two jars to culture a bit in the fridge after making tge kefir and removing the grains. They're currently in cheese cloth just as you demonstrated and look forward to seeing the results tomorrow. ☺ BTW Love you guys energy! Question: do you just add any desired herbs after the cheese is formed?
drain it for less time to get kefir yogurt which is also quite nice. the whey can be used in so many ways, and contains about 90% of the probiotics and prebiotics your looking for in your attempt to make kefir. I guess most of what I know what to do wiht it doesn't work to well wiht the Keto diet though
Thanks for this video! Ive been making kefir milk for a long time and am now just looking for cheese recipes :-) BTW here in Australia, we pronounce it like kef same as ken and ir almost like "a"... so it sounds like keffar not keyfar. But yes, we do say things a bit different down here :-)
I made raw milk kefir for ever! But, we could not keep up with the supply. Kefir grains are like 2 year olds in that they like to be fed regularly. We could not eat it fast enough. kefir has 30-50 strains of probiotics opposed to yogurt which has 3-5 strains. It is truly a super food!
I had the same issue, so I slowed down the process by doing the following: 1. Put the grains in a jar with milk and leave in the fridge for the first fermentation. The low fridge temperature slows down their metabolism, so they eat the lactose more slowly. About 8 oz of milk will the feed the grains for up to a week 2. Strain the milk from the first fermentation into a second jar. This will be your secondary fermentation (F2). The milk was adequately cultured from the first fermentation, so F2 should take about 18 to 24 hours to produce drinkable kefir. For a thicker or cheese-like consistency, you can follow the steps in the video with the cheese cloth on the F2 contents. On top of the fact that this method slows down the F1 process so that your production frequency is more manageable, the F1 is still very milky and runny, so you don't have to fish out the grains from thicker curdling milk.
All the times I've tried this I've never gotten cheese, just soft yogurt. I have a batch in the refrigerator now, it's been there for a week and its still yogurt. do you think if I add animal rennet that will help?
I really like this video and I am going to subscribed if you help and give me some answers.i am from Africa this is the question if I do not have access to get a kefir grains how can I make my own kefir grains with out getting it in a store or a super market thanks for your concern.
Is there any way to make this a hard cheese? I have seen cheese moulds sold for Gouda, Cottage, Roquefort, Brie, Camembert and others, have you tried any of them?
Don't toss the whey away, use it to make ricotta cheese. very easy. Ricotta cheese mean's Re- cooked, meaning cooked twice, cream cheese is not ricotta.
Hi 2Krazyketos, Yesterday I Made a kefir labneh cheese balls but instead of olive oil I used other vegetal oil. The jar was a little small and after a while the oil was comming out of the jar making a mess around and more later the cheese balls where squashed one another 😖 ....¿What could it be?
lol, everyone says it wrong. I believe it's Ku-FEER, with the emphasis on the hard R -- ruclips.net/video/52Y1vQMQ1S8/видео.html Since raw milk is illegal in my state, the best milk I've been able to find is GrassMilk (Organic Valley). It's minimally pasteurized, organic, and non-homogenized. It has cream on top like old school milk used to have. Grassmilk is not in every grocery store, but I've found it at WF. Make sure to check the expiration date. It might only be 10 days to 2-weeks to expiration, but the kefir grains should take care of everything.
Hi there. Thank you for your great channel! Where the pronunciation of the word kefir is concerned, I have heard it pronounced in 3 ways, of which your pronunciation is one. The other way is where it sounds like "keéfuhr" and the other one is where it sounds like "keffir". So I guess any way goes :-)
How does this affect keto? I am drinking about 180gram protein eggs white a day and I am hoping this will help with digestion. I have to take 3 probiotic or the house will melt away.
I have tried kefir with a heat pad (made for seeding etc.) 1 Tbsp grains in a quart of milk and have gotten very curdy results with whey at the bottom. The temp on the pad was 75-78 degrees. I decided to do it again and did not use the heat pad and left it in the cabinet above our fridge and after 2 days there's not much happening. I don't see much separation happening. Maybe there's not enough heat in the house/kitchen/cabinet (?). Not sure what to do. Any suggestions are welcome!
Hi, I run mine under warm water to bring the cold milk up to warm temperature. Then I take a dark dish towel and cover the jar and sit it on top of my fridge. You want it in the warm part of your home out of light. Mine usually thickens in 3-4 hours this way, turns to Kurds and Whey in about 8-10 hours. In the winter months in N.Maine, it takes overnight just to thicken. I have way too many grains now, so it doesn't take as long to turn my kefir around. The more grains, the faster it will turn. I went from a tbl spoon in January to about 1 cup full of grains already. Mine stay small because I'll even ferment them in the fridge for a few days. They are constantly eating the lactose in the whole milk. I'm happy to answer any questions you may have.
Don't forget to loosen the lid after shaking the jar. This will allow CO2 to escape as the culture develops. Otherwise, the jar might break from too much pressure.
Good procedure but lots of myths: You can tighten the cap and use a metal one. The type of pasteurized milk does not matter. Raw is great if you can get it. A nut bag is finer then cheese cloth and you can squeeze as much as you wish. Not an experienced keifir maker.
Hellow boy. I was waiting to get a cheese recipe but you thought how to make Soft Kefir Yogurt. That is not cheese boy. But you thought how to remove the whey from the kefir yogurt very well. By the way don't through out the whey. It's Whey Protein for people who do gym work. Use it in juices, smoothies and so on... Thanks for your work.
Yes, that's even healthier for you, because it's not sodium. Sea salt also preserves without getting the sodium content. Just a little to taste. I use the pink Himalayan salt all the time. I hope this helps! 😍
@@Mainleygirl22 I'm afraid Himalayan salt is sodium. Table salt, sea salt and Himalayan salt is mostly sodium chloride (NaCl). Each type will have a variety of other minerals and things too but there really isn't much difference. Rock salt doesn't have anti caking agents added to it. It has been suggested that these agents can be harmful. Hope this helps :)
pronounced to rhyme with 'deaf ear' .. try listening to the spoken translation of 'I make kefir' in any language such as Slovak, Hebrew or Lithuanian. (some British rhyme it with 'deafer').
If you ordered the farm dairy kefir grains, you'd be saving yourself a lot of money and getting many more probiotics. The homemade kefir absorbs bacteria from your home, which in turn gives you a better immune system, with the benefits of increased probiotics. That's what I was told by a nutritionist who uses kefir.
Matt from keto connect talks about it on keto for normies. He always pronounces it like Keh-fear. My ex husbands dairy working family always pronounced it Key-fur. Idk what is right. 🤷♀️
I got yesterday my starter kefir grains and I put them into 2 cups of whole milk. After a few hours I changed them into fresh milk agaib...only to find out this morning that there is some kind of blue/grayish film on top of the milk. I washed the grains in distilled water and put them in the fresh milk...and they are floating on top, looking again a little bluish. 😢 I guess this can happen only to me. I looked at the yt and cannot find an answer. I will order new grains but I don't want it to happen again with them. Can anybody help me and tell me what is going on? Thanks
Thanks for your video. I think the pronunciation of Kefir is different when the Europeans' say the word, versus Americans. Long e versus short sounding e. I made Kefir cheese and it was super easy after watching your video. Another video had instructions which included a double boiler cook for 20 mins on 125 F. I guess that isn't necessary? Another video suggested Instead of using cheesecloth to use a large paper coffee filter that fit into my 7" strainer and then sat that on my bowl over night. That was easy to clean. I ask for a few coffee filters from my local coffee shop.
When you cook it at 125° you're then turning it into yogurt. I flavor mine with Bolthouse Strawberry/Banana smoothie. It's has no sugars added. You can buy a whole pkg of non bleached coffee filters at Walmart for about $1.27. The non bleached is much better for your kefir. I use the strainer method also, much easier! 😍
.. west/mid-west = Ke' fur .. uppitty Eastern= Key Fur'.. Frenchy = Kuh Fearrrr' .. Appalachian = Kay Fear .. middle East KeAH FEAaRRR ( hard accent / hard roll ) .. or .. just milk clabber crap .. ...
I've only heard it said 2 ways. I say; Kee-fur, the other was is Kah-fear. I'm from N. Maine mostly French/Irish. I don't know about uppities, because we're middle class up this way, and I hear it said both ways. To each their own, I guess! 😍
apparently it is pronounced 'ka-feer' but all three work well. people know what you are talking about. We have been making kefir milk for about six months now, and have never felt brave enough to make the cheese, now i am going to thank you.. and as BobChacha said , what a pity you throw out the whey. do you not have a dog/cat who might like this. or make pancakes with it. just a suggestion.
i just discovered your channel and have been binge watching your videos. i have been making kefir cheese the same way that you demonstrated it, except i take my liquid kefir, after the grains have been removed, and pour it into a large holed plastic strainer that I line with 5 coffee filters. I place four filters around the outside edge of the strainer and the fifth one in the center bottom. I suspend the strainer over a plastic container, pour the liquid kefir into it, and the whey starts to drip through immediately. i put it in the refrigerator for 24 hours or more, and then its quite easy to scoop the cheese out of the strainer and toss the filters. Not as messy as the cheesecloth method. I have been following keto for 3 years and have maintained a 55 lb. weight loss and reduced my A1c from 6.2, almost diabetic, to 5.4. I am currently 77. It's never too late!
I've never seen it done like that, I'll have to try that. You're right, cheesecloth is messy and its expensive
Nice demo, I go a step further since I like my cheese hard I let it sit in the fridge wrapped in coffee filter paper for another 4 days and it becomes a fetta cheese style that not only tastes awesome but it has a good textured body.
Stainless steel is just fine to use, especially for the strainer. There has been lots of research on this.
Brilliant! I've just started making kefir cheese, and I was doing too many steps. I love your method so that when my milk kefir is finished culturing, I am collecting the grains in the strainer, the curds in the cheesecloth, and the whey in the bowl. You just saved me a lot of time. Thanks!
I've seen four different ways to pronounce kefir today. Honestly I think it says something about the diversity of the product and the mindset of the people who use it that they don't argue, so far, about how to say it.
So far my favorites are kāfear and kfear.
Those are the Russian pronunciation, so I’ve heard. Nice…
If you eat meat, Whey is an amazing way to tenderize the meat. Let the meat soak in the whey with whatever else you use for a marinade. I use it in cooking instead of water. Lots of protein in whey.
Yes! Been making it for 20 years. Was attempting to make it into more mozzarella from it. I didn’t figure it out.but it s said to have Turkish origin and most folks call it kēfur. And a long list of bacteria and yeasts in it. Thanks for sharing. You can use it to culture processed garbanzos or even meat in a jar. It will culture in avocado, by turns dark and doesn’t last long.
Superb straightforward video, thank you! Very excited to try this 😀
I love making my own Kefir [Kee-fer] most pronounced here in the United States. I have not made the cheese yet but will give it a try.
Love kefir cheese, use the whey in my smoothies or just drink it for the probiotics. I like to make my own taziki sauce with the cheese, never thought about using it in place of riccota. Thanks for the idea. Packaging with my grains said not to use raw milk to activate, used organic and it did take a bit longer to activate, but they did activate.
Thank you. If more people share the good things and instruct people the world would be a better place.
I used to make it all the time, l think it’s about time I started again, you’ve put me in the mood, btw we pronounce it kee-fir I love your videos thanks for all your recipes love from Scotland, Carol x
Will try to make kefir cheese, looks great. I have made homemade ricotta, it strains in cheese cloth as well, but not for as long, maybe an hour or 2, towards the shorter end for a creamier ricotta and to the longer end for a drier one.
Thank you for this tutorial. I feel more confident and look forward to making the cheese.
The traditional pronunciation is keh-fear.
I love kefir cheese, try mixing french onion powder dip with it, not very much and it makes a great chip dip, or I have used sun dried tomatoes, garlic, onion, and other season's for feta cheese. love your tutorial. I ordered live kefir grains from a lady who raises goat's. can't wait for them to come.
Cool vid. I'm making my own kevir cheese too and I love it. I might try adding garlic or onion powder too. The batch I'm working on now is mixed with fermented carrot onion and celery that I chopped super fine.
A very easy package for straining is a 1 gallon cotton nut milk bag stretched over the top of a 1 1/2 gal square plastic juice picture. The lid of the picture snaps and seals tightly over the cloth edge of the bag. The whole thing can sit for days in the fridge unattended to thicken as far as you wish.
A full 1 1/2 juice container will hold all the whey for a gallon of keifer with out needing to drain some every few hours.
I keep my grains in an easy to fish out kefir container with holes. It moves easily back and forth from a jar of milk for storage, or into another gallon jar of milk for the next batch.
I strain my kefir and do a second ferment with onion and garlic before I drain it to make the cheese it is Awsome
That’s an awesome idea
I take a hand whisk (not metal) and beat it to a creamy texture and use it like a plain unsweetened yogurt on granola, delicious.
Great usually use homemade ricotta for homemade ravioli. Will give this ago. Thanks
You can use whey for kneading flour, soups, smoothies etc
Thank you for the recipe, I tried and love it!
I’ve been drinking kefir for several months. Love, love, love it. Sometimes, I strain the kefir through a few coffee filters. I always do a second ferment, tho.
thank you for this video. I have been trying find someone with grains to share. Being widow financially cant afford buy any now. I will tho soon. I enjoyed your video. I have been drinking kefir since 1st diagnosed with cancer it does help with sickness
Thanks for the video, have the kefir cheese ready and gonna season it with cheese salt and drench it with truffle oil to fancy it up.
nice, you made it look so easy to make.
I am going to try to make it.
Thank you
I just discovered your channel this morning. I plan to check out your other info. I'm new to making keifer and trying to find the best way to use it for our family. Ty!
The finished kefir can also be solidified even further wrapped in dry cotton or a towel and weighted down inside of a strainer; or by using a cheese press. A gallon of milk will strain down to a lb of cheese. A strainer or smaller press just large enough to hold a lb at a time will usually slip into a 1 gal plastic zip lock. Add canned goods or any weight on top or the zip lock bag. I found a cool old wood stove clothes iron for my eight.
I have heard it pronounced kufir accent on fir. Thank you for the info, looks like an easy way to get some good probiotics in the gut!
since its a turkish word, it is pronounced as it is written. its kefir. we dont have phonetic reading or description. just ke-fir. two syllabus
wow.very informative vedio I'm going to try it one of this day Thank you very much GOD BLESS
I look forward to giving this a try, too!!
Yum! I have heard it KA Fear cheese... similar to lebne...a middle eastern cheese
Hi Joe! Great video, my first time watching you guys. I've been making kefir for several months and love it! Except I end up with a bit more kefir than I can consume and thought about making cheese and here I am.
I actually allowed two jars to culture a bit in the fridge after making tge kefir and removing the grains. They're currently in cheese cloth just as you demonstrated and look forward to seeing the results tomorrow. ☺
BTW Love you guys energy!
Question: do you just add any desired herbs after the cheese is formed?
drain it for less time to get kefir yogurt which is also quite nice. the whey can be used in so many ways, and contains about 90% of the probiotics and prebiotics your looking for in your attempt to make kefir. I guess most of what I know what to do wiht it doesn't work to well wiht the Keto diet though
Great idea, cant wait to add some berries to make a delicious yogurt.
Thanks for this video! Ive been making kefir milk for a long time and am now just looking for cheese recipes :-) BTW here in Australia, we pronounce it like kef same as ken and ir almost like "a"... so it sounds like keffar not keyfar. But yes, we do say things a bit different down here :-)
Can you use a yogurt strainer instead of the cheese cloth or coffee filters? How did you calculate the carb count? Thank you!! 😊
Yes. Do figure out the carb count, measure out the Whey removes and subtract 12 grams of carbs for each cup removed.
I made raw milk kefir for ever! But, we could not keep up with the supply. Kefir grains are like 2 year olds in that they like to be fed regularly. We could not eat it fast enough. kefir has 30-50 strains of probiotics opposed to yogurt which has 3-5 strains. It is truly a super food!
I had the same issue, so I slowed down the process by doing the following:
1. Put the grains in a jar with milk and leave in the fridge for the first fermentation. The low fridge temperature slows down their metabolism, so they eat the lactose more slowly. About 8 oz of milk will the feed the grains for up to a week
2. Strain the milk from the first fermentation into a second jar. This will be your secondary fermentation (F2). The milk was adequately cultured from the first fermentation, so F2 should take about 18 to 24 hours to produce drinkable kefir. For a thicker or cheese-like consistency, you can follow the steps in the video with the cheese cloth on the F2 contents.
On top of the fact that this method slows down the F1 process so that your production frequency is more manageable, the F1 is still very milky and runny, so you don't have to fish out the grains from thicker curdling milk.
All the times I've tried this I've never gotten cheese, just soft yogurt. I have a batch in the refrigerator now, it's been there for a week and its still yogurt. do you think if I add animal rennet that will help?
I really like this video and I am going to subscribed if you help and give me some answers.i am from Africa this is the question if I do not have access to get a kefir grains how can I make my own kefir grains with out getting it in a store or a super market thanks for your concern.
you can use the whey to make keto bread or pancakes
Is there any way to make this a hard cheese? I have seen cheese moulds sold for Gouda, Cottage, Roquefort, Brie, Camembert and others, have you tried any of them?
Question. Can I use store bought kefir? I’m lactose intolerant . I buy lactose free Kerri.
Don't toss the whey away, use it to make ricotta cheese. very easy. Ricotta cheese mean's Re- cooked, meaning cooked twice, cream cheese is not ricotta.
Hi 2Krazyketos,
Yesterday I Made a kefir labneh cheese balls but instead of olive oil I used other vegetal oil.
The jar was a little small and after a while the oil was comming out of the jar making a mess around and more later the cheese balls where squashed one another 😖 ....¿What could it be?
Great video
thank you so much! Very helpful!
thanks for this very informative video. I may actually try to make it :)
A quick tip: tap the strainer against the palm of your other hand. The kefir passes through quickly without needing a spatula.
At about 5:50, you begin straining the milk curds. That looks like a metal strainer. Hmmmm? Thoughts?
Its plastic
I use fresh unpasteurized milk. Is there anything different that I need to do to make cheese?
lol, everyone says it wrong. I believe it's Ku-FEER, with the emphasis on the hard R -- ruclips.net/video/52Y1vQMQ1S8/видео.html Since raw milk is illegal in my state, the best milk I've been able to find is GrassMilk (Organic Valley). It's minimally pasteurized, organic, and non-homogenized. It has cream on top like old school milk used to have. Grassmilk is not in every grocery store, but I've found it at WF. Make sure to check the expiration date. It might only be 10 days to 2-weeks to expiration, but the kefir grains should take care of everything.
Hi there. Thank you for your great channel! Where the pronunciation of the word kefir is concerned, I have heard it pronounced in 3 ways, of which your pronunciation is one. The other way is where it sounds like "keéfuhr" and the other one is where it sounds like "keffir". So I guess any way goes :-)
How does this affect keto? I am drinking about 180gram protein eggs white a day and I am hoping this will help with digestion. I have to take 3 probiotic or the house will melt away.
😅😂🤣”If cream cheese and sour cream had a baby, this would be it!”🤣😂😅 Cute! Thanks for the info😊
I have tried kefir with a heat pad (made for seeding etc.) 1 Tbsp grains in a quart of milk and have gotten very curdy results with whey at the bottom. The temp on the pad was 75-78 degrees. I decided to do it again and did not use the heat pad and left it in the cabinet above our fridge and after 2 days there's not much happening. I don't see much separation happening. Maybe there's not enough heat in the house/kitchen/cabinet (?). Not sure what to do. Any suggestions are welcome!
Hi,
I run mine under warm water to bring the cold milk up to warm temperature. Then I take a dark dish towel and cover the jar and sit it on top of my fridge. You want it in the warm part of your home out of light. Mine usually thickens in 3-4 hours this way, turns to Kurds and Whey in about 8-10 hours. In the winter months in N.Maine, it takes overnight just to thicken. I have way too many grains now, so it doesn't take as long to turn my kefir around. The more grains, the faster it will turn. I went from a tbl spoon in January to about 1 cup full of grains already. Mine stay small because I'll even ferment them in the fridge for a few days. They are constantly eating the lactose in the whole milk. I'm happy to answer any questions you may have.
@@Mainleygirl22 Hi, I’m late to this party! How do you calculate how much of the lactose the culture is utilizing? Thanks!
great video!!
Can i put in refrigerator instead of shelf??
yes
Whey is good for your skin. Spray it on. Use in smoothies. Feed to dogs or chickens. Use in other ferments. Don't toss
Don't forget to loosen the lid after shaking the jar. This will allow CO2 to escape as the culture develops. Otherwise, the jar might break from too much pressure.
You can also drink the whey, it's liquid gold
Could one press this kefir cheese in cheese mold and make some sort of cheese like a tomme, camembert, or brie with a skin?
Ive never tried that. The longer you let it sit, the harder it will get, but that also affects the tastes
Question: how many layers of cheese cloth are you using?
usually 3 or 4
Use the whey to make ricotta.
I eat kefir cheese , my recipe is a bit different , but consuming the probiotics is what matters the most !
103 comments everyone is an expert but what about how long does it last? I made some that look's like firm cream cheese.
You do NOT need to use full fat milk. I make wonderful Kefir with Nonfat milk all the time.. Have you second fermented it??
Thats true, but we live a ketogenic lifestyle so we want as much fat as possible.
Why not metal sir?
Good procedure but lots of myths: You can tighten the cap and use a metal one. The type of pasteurized milk does not matter. Raw is great if you can get it. A nut bag is finer then cheese cloth and you can squeeze as much as you wish. Not an experienced keifir maker.
I think my dog may eat this as he wont touch the milk but loves cheese and i may eat it myself too!
Hellow boy.
I was waiting to get a cheese recipe but you thought how to make Soft Kefir Yogurt. That is not cheese boy. But you thought how to remove the whey from the kefir yogurt very well. By the way don't through out the whey. It's Whey Protein for people who do gym work. Use it in juices, smoothies and so on...
Thanks for your work.
😋😋😋😋😋😋
Kuh-feer❤
My wife would divorce me if I suggested we put the house on 76 degrees.
This video was great. I did however spit out my homebrew when you said you keep your house at 76 degrees. What do you do?....walk around naked 24/7.
LOL
Can I put himalayan fine salt?
Yes, that's even healthier for you, because it's not sodium. Sea salt also preserves without getting the sodium content. Just a little to taste. I use the pink Himalayan salt all the time. I hope this helps! 😍
@@Mainleygirl22 I'm afraid Himalayan salt is sodium. Table salt, sea salt and Himalayan salt is mostly sodium chloride (NaCl). Each type will have a variety of other minerals and things too but there really isn't much difference. Rock salt doesn't have anti caking agents added to it. It has been suggested that these agents can be harmful. Hope this helps :)
Can u drink kefir on keto?
yes you can. it is a fat/protein.
pronounced to rhyme with 'deaf ear' .. try listening to the spoken translation of 'I make kefir' in any language such as Slovak, Hebrew or Lithuanian. (some British rhyme it with 'deafer').
I bought kefir milk before and I thought it was spoiled. It seems like the cheese would smell and taste the same way the same way.
If you ordered the farm dairy kefir grains, you'd be saving yourself a lot of money and getting many more probiotics. The homemade kefir absorbs bacteria from your home, which in turn gives you a better immune system, with the benefits of increased probiotics. That's what I was told by a nutritionist who uses kefir.
Matt from keto connect talks about it on keto for normies. He always pronounces it like Keh-fear. My ex husbands dairy working family always pronounced it Key-fur. Idk what is right. 🤷♀️
I got yesterday my starter kefir grains and I put them into 2 cups of whole milk. After a few hours I changed them into fresh milk agaib...only to find out this morning that there is some kind of blue/grayish film on top of the milk. I washed the grains in distilled water and put them in the fresh milk...and they are floating on top, looking again a little bluish. 😢 I guess this can happen only to me. I looked at the yt and cannot find an answer. I will order new grains but I don't want it to happen again with them. Can anybody help me and tell me what is going on? Thanks
Do you maybe have chlorinated water? Itll kill the grains.
Heard it pronounced as "Keh-feer" before. All depends.
Raw milk is way better. The taste is amazing
KeeFur
Thanks for your video. I think the pronunciation of Kefir is different when the Europeans' say the word, versus Americans. Long e versus short sounding e. I made Kefir cheese and it was super easy after watching your video. Another video had instructions which included a double boiler cook for 20 mins on 125 F. I guess that isn't necessary? Another video suggested Instead of using cheesecloth to use a large paper coffee filter that fit into my 7" strainer and then sat that on my bowl over night. That was easy to clean. I ask for a few coffee filters from my local coffee shop.
When you cook it at 125° you're then turning it into yogurt. I flavor mine with Bolthouse Strawberry/Banana smoothie. It's has no sugars added.
You can buy a whole pkg of non bleached coffee filters at Walmart for about $1.27. The non bleached is much better for your kefir. I use the strainer method also, much easier! 😍
put it on your garden.
Give it to your doggie! He will be a happy doggy.
You two are more cheesy than the kefir itself
Don't use dried
American = key-fur. Europe = ke-fear. We Americans (and southerners) say things our own way. 🙃
"the longer the more sour 'cause it eating the sugar," so it means the longer the more keto friendly 🤔
Chickens love whey!
Pronounced the same as Donald Southerland son.
Kefir, with the emphasis on "i", not on "e"
k-fear
.. west/mid-west = Ke' fur .. uppitty Eastern= Key Fur'.. Frenchy = Kuh Fearrrr' .. Appalachian = Kay Fear .. middle East KeAH FEAaRRR ( hard accent / hard roll ) .. or .. just milk clabber crap ..
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I've only heard it said 2 ways. I say; Kee-fur, the other was is Kah-fear. I'm from N. Maine mostly French/Irish. I don't know about uppities, because we're middle class up this way, and I hear it said both ways. To each their own, I guess! 😍
I can confirm the Appalchian pronunciation of Kay Fear! Hilarious!
We pronounce Kefir : “KAYFEAR” 🇬🇧😉
Kefir in russian is pronounced kee-feer and its very strange to see everyone say ke-fur as kefir comes from russia
I was born and raised in Germany that's how we pronounce it there too. In the US it's often pronounced differently.
The pronunciation is keh-fear.
apparently it is pronounced 'ka-feer' but all three work well. people know what you are talking about. We have been making kefir milk for about six months now, and have never felt brave enough to make the cheese, now i am going to thank you.. and as BobChacha said , what a pity you throw out the whey. do you not have a dog/cat who might like this. or make pancakes with it. just a suggestion.
It's neither, it's kuh-fear