Kefir for Beginners
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- Опубликовано: 12 сен 2024
- How is your gut health? Need more probiotics in your life? Today we're showing you our favorite way to ramp up the good bugs in your digestive system with Kefir, a fermented milk superfood. Need milk kefir grains to get started? Here is a great option from Amazon; amzn.to/484tLH8
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#kefir
#makingkefir
#easykefir
#goodbugs
#healthyfarmliving
#superfood
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That was good... Short and directed.
Glad you enjoyed this one!
Here's my nightly kefir recipe:
2 cups kefir
2 tablespoons flax seed
2 tablespoons chia seed
2 tablespoons shelled hemp hearts
1 teaspoon fenugreek
1/2 a package sugar free vanilla pudding
I ate it every night for one month and my glucose levels dropped to a normal range. The midnight cravings I have been struggling with for one year completely went away and I've lost 5 lbs. I think it tastes amazing and I look forward to my 4 or 5 hundred calorie snack all day long. Before I started doing this I was easily eating over a thousand calories in midnight snacks every night and couldn't stop. I'm so glad I heard about kefir and high fiber. It kills my appetite all night long. I'm finally getting a solid 7 hours of sleep as well.
Wow, what a wonderful routine and great results! Thank you for sharing this with us!
Where did you buy your kefir grains? There’s so many options out there!
@@Earth2Flo-v6f ours were gifted to us by a friend many years ago and I believe he got his from somebody else.
@@HealthyFarmLiving great, I hope my teaspoon I ordered will be good for kefir!
Why on earth would you take something healthy and add pudding mix to it? It's nothing but bad chemicals. Just add some vanilla extract and stevia. Maybe some plain protein powder or collagen...
Thanks for sharing so much information in these comments.
There have been some great comments, questions and suggestions. It helps to answer a few things we didn't think to address in the video!
A possibly easier way to strain the grains is to place the kefir grains into a mesh bag, and plop that into milk (then cover loosely with lid). Once fermentation is complete, remove bag contains grains and drop it into another jar of milk. This avoids the hassle of using a separate strainer. I’m giving this a go this week with a gallon glass jar. I’m just tired of continuing to use a colander, catch bowl, and then washing these material, and thought there has got to be a better and faster way.
I imagine as long as you can put enough pressure on the mesh bag to get the thicker material through the mesh that would work. You'll have to let us know how that works for you!
@@HealthyFarmLiving … Update. Works best using those mesh/net bags that holds kids toys where the pores are large. Found one at the dollartree. You can probably find them at the grocery store as well. Initially I tried Walmart’s Joie reusable mesh produce bags, but the pores were too small and had to hand squeeze to extract the liquid. With the mesh from the dollar tree, I was able to extract most of the kefir liquid by running a hard straw a few passes over the mesh bag. No longer need a colander, or getting my hands messy, or even washing any straining equipment. Currently using a gallon sized glass container from Target. I keep the straw inside the glass container.
I tried that way. My kefir likes more room.
@strawberryyogurt0 can you share a link to the kind of mesh bag you are referring to. I am a newbie, just got some raw milk and grains and now I have to get the other supplies that I just didn't think about, lol.
This video answered all my questions. Thank you!
Glad you found this one useful!
Excellent video. Best i found.
Glad you enjoyed this one and found it useful!
Love it! You told me what it was and how to make it in a short, to the point video! Only thing I want is to make a flavored version. I'm guessing I just add the fruit to it. Also, you did a great job of getting rid of everything else from the background that distracts from what you're doing! Lastly, I love your large wooden cross. God is good!🥰
I'm really glad you enjoyed this one and thank you for the kind words. God is good all the time!
@@HealthyFarmLivinghow much kefir milk are we supposed to drink each day?
@@anneboychuk989 I don't know that there is a guideline on how much, but we typically drink about 1/2 cup/day. If you're having it for the first time I would start with a small amount to see how your digestion reacts. 😉
@@HealthyFarmLiving I'm still trying to get some kefir milk grains. I live in Canada
@@anneboychuk989 ugh, that is just frustrating!
Great lesson! TFS
Glad you enjoyed this one Cindy!
Thank you. Just got some grains this morning and had no idea what to do with them.
Glad you found this one useful. If you're a fan of Kefir, you're going to love it fresh. It's potent, but there's nothing like having it freshly made!
This was a great video! Thank you!
Glad you enjoyed it!
Great video
Glad you enjoyed this one!
You can make it with ultrapasteurized...still has lactose and because it's ultrapasteurized, it just means there's no competition for your kefir (no other bacteria to compete with it). Caveat: you can't sustain it with that, but it will work temporarily, if you have nothing else.
We've had this one going for several years now with pasteurized milk, but wouldn't be able to speak to the ultra-pasteurized version. Good to know!
Did you have any digestive problems when you first started drinking kefir ?
We've been drinking Kefir for over a decade, so I don't recall to be honest. However, I would take it slow if you're new to this. Especially if you're changing from a store bought kefir to home made. The home made kefir usually has a LOT more probiotic activity then the store bought versions in my experience.
Could you also use goat milk? I’m allergic to cow’s milk.
Great question and yes, you can definitely use goat's milk. In fact, we plan on switching ourselves once we have the dairy goats on the farm. Let us know how it turns out!
Works very well with goat milk but I prefer sheep milk, the kefir is thicker and very creamy.
Thanks for an informative and helpful video. Some people use a coffee filter or cheesecloth on top and other a solid lid screwed tightly on. Have you tried both variations and which one is best for maximum probiotics and health? Thanks.
We have not used that method as we find the fermentation always moves very rapidly for us (typically less than 24 hours except the middle of Winter). As long as there is air in the mix the bugs will do their thing, so I would assume additional airflow would simply speed things up a bit vs affecting the total probiotic count in the end.
Thanks for this... Quick question: How big is that pyrex measuring cup? I like the look of your set up with the cup and strainer -- it looks sturdy and easy to use.
That one is 8 cups (2 quarts) and it's our go-to measuring bowl. We have another one, different manufacturer, and the Pyrex is much easier to pour from. I tried to find the Pyrex on Amazon and I don't see the 8 cup sold separately. I'll link to a Non-Pyrex brand that seems very similar for reference here; amzn.to/3IOGbYx
Two questions. 1. How many times can you reuse the same kefir grains? 2. How long will the kefir keep in the fridge? Thanks.
I don't know that there's a limit on how long the grains can be "re-used" as they continually make new grains. We're still working from the original grains we were gifted back in 2020! They can keep in the fridge for several weeks, but we typically go through a quart in a week. That has stretched into 2 weeks on a few occasions when we've been out of town with no problems.
Just an added thought. If you put the lid on tightly the Kefir has an effervescent taste. That's how it got the name, the champagne of milk...
It can even have a small amount of alcohol as well, of course nothing like grape champagne!
What's the best way to consume this to get full effect of the health benefits
I don't know that there's a "best" way to consume it, but we always mix it in our morning smoothies. This way it includes natural occurring sugars and fiber that helps to feed the probiotics.
@@HealthyFarmLiving do you know if mixing it with certain things dilutes it's effects in anyway? sometimes I'll put it in my chocolate protein shake or on Cereal mixed with normal milk. Is this ok
@@danielconsidine3863 those should be fine. The only thing that I know that definitely effects it negatively is heating it which kills the bacteria.
Do you have to sanitize everything that comes in contact with the Kefir? I'm used to making cider, which tends to require sanitized equipment.
Great question. No need to sanitize anything here. We wash everything with soap and water, but nothing else. It's bacteria and yeast based, so there's no need to take that extra step.
Wait, what do you do with kefir? It kinda looks slimy.
Hey Terri. We usually use Kiefer in our smoothies, although we have used it in a few baking recipes (it makes a really good soda bread!). The consistency when you shake it is much like a liquid yogurt.
What does this taste like. Does it still have a milk taste? Never heard of it.
Hey Roy. It's more like a tangy/sour, thin yoghurt. We like it for our smoothies, but you can also add some fruit, blend it together and it makes a really good smoothie on it's own. The biggest benefit is the probiotic content as this has up to 12 times the probiotics of Greek yoghurt.
@@HealthyFarmLiving Oh, wow! I will have to give this a try. Thanks!
@@HealthyFarmLiving some sources claim that it helps you create new gut flora while yoghurt just feeds existing bacteria. I don’t know how true that is but I like it and take my chances.
@@LCamp-cr7fs we're right there with you. We'll take the extra "good bugs" as well!
Is the milk that you put in the kefir grains to keep it alive in the fridge turn into kefir you can drink?
Yes, but it ferments much more slowly than the milk you ferment at room temp.
goin to try this ...shared....thx...I looking on Amazon/your store? for Kefir grains? What do you reccommend?
Hey Dan! Forgot to add them to the shop but I will link it here for you:
amzn.to/2VPonHC
@@HealthyFarmLiving Thanks!
How did you make those Kefir Grain?
The grains were gifted to us from a fried of ours, but you can find them on Amazon as well if you don't know of a local source. I'll link to one for you here;
amzn.to/3SeyleQ
Other people said you can't use metallic strainer and spoon, and I see you use that, its not a problem to the grains?
We have not had any issues with it and have used a metallic strainer since day one. The kefir we're making this week is descendent from the grains you're seeing here in this episode from a couple of years ago.
Somehow the thought of drinking "sour" milk has a huge "ick" factor for me. While I love fermented foods I think I'll have to pass on this one! But, it was very informative none the less!
If you want "try before you buy" there are usually a few options in grocery and/or supplement stores, but I can definitely understand the hesitation!
The stuff you buy in the store does not taste like what you make at home. The store Kiefer is processed so IMO tastes very different. Store-bought tastes much sweeter than anything I've made it home
Do you, i have foods i won't eat also.
Do you eat yogurt or sour cream? Alternatively buttermilk in baked goods and many cheeses are all versions of "sour milk"
A real shame because it's delicious, very similar to yogurt but healthier. When you compare the massive cost of probiotic supplements (and efficacy) this is clearly the simplest, most effective option, except for other naturally fermented foods. Its benefits also extend to my dogs and cats.
How did you get the kefir grains to start with ?
Just brought mine from eBay
We were given ours by a friend who bought them on Amazon originally. I'll link to a couple for you;
amzn.to/47qUSvE
amzn.to/449b5Ts
@@HealthyFarmLiving Any links for those of us in Canada?
@@2lipToo I'm not sure on that one. I tried searching Amazon.ca and there doesn't seem to be much in the way of options there. I'm going to link to a popular option on Amazon in the US, but this is their home website. It might be worth asking if they can ship up to you guys;
culturesforhealth.com/products/milk-kefir-grains
@@HealthyFarmLiving Thank you for your response. I checked my local Craigslist and that seems to be the way to go - several people sharing their extra grains. ❤️
Easy enough...is there a way to reduce or get rid of the carbonization though?
While there is some carbonation from the fermentation process we've found it to be very minimal. Shaking the finished kefir in the container will reduce that and also consuming it in a short period of time as even in the fridge it will continue to ferment, albeit very slowly.
It's Kuh-feer
That's what we've been told. I imagine the whole issue with it being another language adds to some of the issue with proper pronunciation.
@@HealthyFarmLiving Ask google how it’s pronounced and it’ll give you the phonetic spelling and a voice pronunciation. Kuhfeer
It's also RE-frigerator
Wow. Stop needling her.
It’s kefIr. Emphasis on I
It looks like you used a metal strainer? I thought the kefir musnt come into contact with metal? Thats what my notes said. THanks otherwise for a great video
We've seen those suggestions as well and have not had any issues with a metal strainer. We're still working from the initial batch of Kefir grains that were gifted to us almost 4 years ago and have always used a metal strainer. That being said, I'm sure a plastic strainer would work just fine as well.
I'm confused a bit regarding the kefir grains. Firstly are they hard or soft? I ask this because the kefir I currently buy is thick, almost like a yogurt not a liquid like a lot of others (which I don't like). In fact, the grains used in your video look just a bit stiffer than the kefir I buy. I wouldn't want to put this through a sieve because I don't want it all smooth. So how does one make the kind of kefir I buy? (The brand is organic Saugeen Country from Ontario, Canada and I LOVE it.)
The kefir grains are a bit hard and rubbery, which is why they don't pass through the strainer along with the rest of the liquid. As for consistency, I can't speak to the brand you're buying, but you can "adjust" the thickness based on how much you let it ferment. The longer it ferments, the thicker it will become. That being said, check the ingredients on your store bought kefir. It may have a thickening agent (like carrageenan) in it which I've seen in other store brands here in AZ.
Great video! Looks like now you need just kama flour... :-)
Ok, now I need to know what that is. Off to Google I go...
@healthyfarmliving is it ok to wash the jar before you put the kefir grains back in it?
Sure, it's not going to hurt to wash it. It's just not necessary for this one as the beneficial bacteria that remains in the vessel simply assists with the next batch's fermentation.
Where do you get the Kefer grains🤔
Hey Linda. These were from a friend of ours who ordered them online, but you can get them on Amazon. I'll link to a couple of options for you there;
amzn.to/3rKYYhM
amzn.to/3Qa6Js3
Once you get them started you'll start having extra grains to share with other folks wondering the same thing!
I left the grains in the fridge a few days because I had a business trip. Now, they seem to ferment the milk much faster. Is that normal? Thank you
I really wouldn't be able to say for sure, but we find our ferments are much faster when it's warmer in the house. Even a degree or two can make a difference in how fast they ferment.
Too bad I’m lactose intolerant, interesting process and thank you for sharing.
Hey Daniel. Well, that's a bummer. I do know there is water Kefir as an option, but it won't have the same benefits as the milk kefir.
The kefir grains consume the lactose so its digestible
I am late to the party but want to add my two cents to the topic. I am also highly sensitive to dairy products. However I find that I can tolerate fermented milk products and hard cheeses. So I consume yogurt and kefir in moderation.
If you over ferment this kefir you have all lactose ( milk sugar) consumed by microbes in kefir .
This is then safe for consumption for lactose intolerant.
Daniel, Kefir feeds on the lactose in milk so it is recommended for people who are lactose intolerant.
It's pronounced kuh-fear with a little emphasis on the second syllable. You can google this - "pronounce kefir". Sooooo many people get it wrong.
Yeah, we got that one wrong as well!
I’m in flagstaff. How can I get starter grains from you please.
Hey there. We don't offer Kefir grains for sale, but you can find them readily on Amazon. I'll link to an option for you here;
amzn.to/46Tw3Im
how do u make it with out the kefir ,do u have to have kefir grains to start it
We started with Kefir grains that were purchased online and have kept them going ever since. That was back in 2019 and they are still going strong.
If I want it less tangy do I just ferment a little less time?
Bingo, that's exactly how you limit that tangy flavor. You'll also want to consume it more quickly as it will continue to ferment (and sour) over time in the fridge.
@@HealthyFarmLiving perfect, thanks
Yeah.....WHERE do you get the starter grains?? No one addresses this obvious question.
Lots of options. 2 from Amazon;
amzn.to/3OaGyjs
amzn.to/3pRW6PB
Ours were from a friend of ours, so once you get yours started, be sure to share. That's what we do.
Kefer is curd sour milk
Hmm, haven't heard it called that before, but that does describe it pretty well!
Hi. I'm new to kefir. I have a kit but haven't actually made any yet - I have question about batches and resting the grains. It's just me drinking it - and I drink 1 cup per day with breakfast (currently buying it premade but it's way to $$). If a batch takes 12-24hrs, and I need to keep it alive, I'm not sure how to cycle to grains and batches so that I am not wasting it. making way more than i can drink, and not wasting milk with resting it too often! Does anyone have any suggestions. Eg: Do you make a ton of batches all at once over a week and then rest the grains longer? Do you make fewer batches more often and rest the grains shorter??? I guess I need 7 cups per week, which is 2 batches per week in the jar size that I have.
I'm going to do my best to answer, but please follow up if I didn't get this right. We always make 1 quart at at time and typically go through about 5 cups a week (just over a quart). Once we make a quart we have a new one in 12-24 hours that goes into the fridge (keeping the grains in it) until we're finished with the first quart. Then we start the process you see here over again. The quart that has the grains in it while it's waiting to be strained very, very slowly ferments in the fridge until it gets processed. If you think it's going to be several weeks before you get to that second quart you can remove the grains and put them in a smaller jar, cover them with milk and let them slowly ferment until you're ready to use them. One thing to keep in mind is Kefir will store in the fridge for quite some time. We go on vacations from time to time and have had it sit for a few weeks before being used with no issues. I hope this helps!
@@HealthyFarmLiving Thanks. So just to clarify... you make the second quart fully, and then place it in the fridge with teh grains in it after it has fermented... So eg: start a quart monday 5pm - it's done Tuesday 5pm-ish - make a second quart right away - it's done 5pm-ish Weds. Put the weds quart in the fridge with grains in it. Drink quart #1 over a few days, strain quart #2 when that's finished and drink quart 2 over a few days. Start grains on quart #3 after straining quart 2.(which would be #1 for the new week) Is that kind of the cycle? And then it just goes on forever...
@@kirrajaye Bingo! That's exactly what we do week in, week out and never run out of Kefir using the same set of starter grains from many years ago.
What type of milk can u use. I like coconut and Almon and oat.?
Hmm, I'm not sure on that one. We have only used cow or goat milk to make this.
Where do you get those cauliflower looking things to put inside the jar before putting the milk please?
Where do I get the initial starter?
There are a few options on Amazon. I'll link to a good option for you here;
amzn.to/3EIJ9vl
For how long can we put the kefir in refrigerator?
I'm not sure how long it's good to keep in the fridge, but we've had it in the fridge for a couple of weeks before using it with no problems.
أن كانت في الثلاجه اخرجها لمده 12س قبل الاستخدام
How many times i can use the left over kefir ..to make more pls
The Kefir grains we are using now are from the original batch we started with over 2 years ago. As long as you keep the alive, they just keep multiplying!
@@HealthyFarmLiving I am a beginner who would want to try making kefir. how to make the kefir grains as starter or where can I get ir buy them?
@@rosalincastillo8754 there are several options on Amazon to purchase your starter grains. I'll link to one here for you;
amzn.to/47UcwrV
How many times do i keep alive the kefir grains after i do the kefir milk?
We usually make 1-2 batches every week and are using decedents from the first batch a friend gave us over 2 years ago.
Thks now i understood gd nite from here
Pestarization milk use kefir?
Yes, we use pasteurized milk every time we make our batches and have no issues. It's been several years with the same original kefir grains and they still ferment really well.
@@HealthyFarmLiving thanks 🤠
I thought you're Not supposed to use metal... if it touches metal, it's no good...?
We've been making home made Kefir for over 5 years now and have always used a metal strainer with no issues.
How can i get the keefer, thank
Here is a good option on Amazon for some starter grains;
amzn.to/484tLH8
@@HealthyFarmLiving thanks alot 😊
So I can’t use soya milk for this? Or oat milk?
Hey there Elaine. I wouldn't be able to say from experience, but it would definitely be worth trying. The sugar is what the bacteria and yeast are feeding on!
More than likely no. They require full fat milk.
What I've read is that you can use coconut milk if it has a high enough fat content, but other milk alternatives tend to starve the kefir. This is just what I've read from guides online, so I can't say for sure from experience
Milk comes from a mammal. Anything else is not milk.
Soy anything except tofu or tempe because these are (Fermented/ Predigested)..is not digestible by humans. In Asia they use soy for animal fodder/ food.
Some people here say that don't use iron/steel containers,spoons and filters? Is it OK if we use it?
We have not had any issues with stainless utensils when making Kefir. The amount of time it's in contact with the material is very limited. I wouldn't use iron though.
Your smashing and grinding the kefir grains into a metal strainer? Huh?
We sure do. We're going on 4 years with no issues using metal strainers and the grains are growing strong still.
@@HealthyFarmLiving who knew you didn't have to be careful?! Lol
Anderson Anthony Martin Timothy Anderson Michelle
Assuming those are folks you want to check this one out?
nobody teaches how to create a culture (symbiotic matrix) from scratch. Precisely what I would like to learn....
Hmm, I would be curious as to how that's done as well. Given how easy it is to grow and share the cultures you would be hard pressed to find one truly made from scratch.
Potato pototo how ever you say it it's still a spud
Tomato, tomoto. 😉
ruclips.net/video/uMyRcQK3Ih0/видео.html correct way to say it
Well, there you go.
Too much water in this kefIr video😂
Water?
@@HealthyFarmLiving meaning bla-bla- bla… But your video is very educational. Thank you❤️
Wonder who will get crucified on that wooden thing...
I assume you're referring to our custom, end grain cutting board? Countless heads have rolled on that....Romain, Green Leaf, Butter, even an Iceberg or 2. 😉