I felt the urge to comment after watching your video. This is by far the best kefir tutorial I've come across. I have been making both milk and water kefir from grains for some time and wanted to understand the process more deeply, but this information is rather scarce on the web. This video summarizes everything very well. Thank you for doing the research and compiling it!
This is by far the best communicated instructional video of any instructional video I've viewed on RUclips. Well ordered, no ambiguity, very professionally done! Thanks!
Thank you also for showing when the keifer has fermented enough and why not to let it continue separating. None of the other vloggers have explained this.
With my wife as the breadwinner, I try to tackle the domestic duties as a house husband. I am so proud of myself that my kefir is not only surviving but THRIVING now for months! Your helpful videos played a big part in my success, so I really wanted to take a moment to thank you. 😎
This woman has the most beautiful sounding voice. I am getting so relaxed listening to her, I may go to sleep, but I am too interested to stop listening!❤
Lived in a farm where we collected cows milk kept it in a jar for about 5 days during winter time before shaking it, extract the tasty butter and drink the butter milk (we called that lben). During summer time we collect the milk and let it ferment for only two days before proceeding to shaking (frotting) the fermented milk jar to which cold water was added to assist butter formation and I grew up drinking this tasty organic milk, butter milk and butter
From Australia: Wonderful vid! I've only been making kefir for a few months, but all of this meshes with my experience so far! I have also followed your vids on pickled cucumbers and sauerkraut with equally satisfying results! Thank you for your diligence and hard work!
This is the best explained kefir video on the Internet ! I've been looking for information that you explained. Thank you. Ps I've been making kraut for 2 months now thanks to your fantastic videos.
I just want to say thank you for all the amazing tutorial videos you have prepared for us. They are always well planned out, easy to follow and completely comprehensive! I have been making Kefir for about 6 months now and I always have to bounce from video to video trying to find the answers I need, however your video has answered all the questions I have had. Thank you 😊
15:42 As you stated, more milk to kefir grains means the batch will take longer to ferment. But some newbies add too much milk and particularly to weaker grains (such as grains that have been temporarily refrigerated). Too much milk to these grains means some of the milk will sour and not ferment which is not safe to drink. Until someone is comfortable adjusting milk to kefir grain ratio considering the changing kitchen temperatures, it is best to begin with too much grains to milk and monitor for signs of fermentation closely than to have too much milk.
I've observed any milk is fine, off milk obviously not, sour pre off is fine if sufficient grains to convert. Even UHT works, tho my last preference but i use it if it's left over from camping. Lacoste free works fine also, double sugar! Lactase is a sugar....
@@kunjooskuttychutty8454 Hi, I use milk straight from the refrigerator, if the grains are weak, I just use less milk and ferment for 12 hours for several batches. How is it going for you? How long have you had your grains?
This is a VERY good tutorial. I've never donated to a channel before, but there's a first time for everything. We are on our fourth batch so far, and they have all been successful thanks to your video.
Also, Mindy Pelz on intermittent fasting and a real foods diet. We have a wonderful God made self healing body when given the right foods and lifestyle. Just sometimes hard shifting through all the rubbish.
I just tried my first one and the taste compared to store bought is incredible. It's from I got my grains in Greece from a guy who has been using the same for 5 years. He said they it's Caucasus kefir. The process was really simple and enjoyable. I used a metallic strainer but didn't like it since I felt I was destroying the grains while I was moving them to let the liquid pass.
Towards the end of the video she mentions future videos including drying and freezing for long term storage. I'm looking forward to the drying portion as I've never done that.
This is a wonderful video. Your content and delivery are exceptional. So, I want to mention something. I have been succesffully making yogurt with lactose-free milk weekly since 2015. I use any and all brands and levels of pasteurized, lactose-free cow's milk. I've also made kefir with the same kind of milk (lactose-free and ultra pasteurized) back in 2021. Since you mentioned that lactose-free milk "doesn't have sugar", I wanted to clarify that is a misconception. My own work in my kitchen has proven that it works just as well, and that made me very happy! It's easy to get confused about "lactose-free". Lactose is a double sugar (disaccharide) naturally present in milk. Because it is a double sugar, lactose is too large to be absorbed from the intestine into the blood, so it must be broken down into its two smaller sugars, glucose and galactose, which are then absorbable. And those are sugars, so there's no significant difference with what the bacteria and fungus have to "feed on." People who are lactose intolerant lack all or some of the enzyme lactase that digests the lactose, so the lactose cannot be absorbed and just stays in the intestine causing gas and bloating. Lactose-free milks are NOT sugar free; the natural lactose is just pre-digested by adding the enzyme lactase to the milk, leaving a mix of glucose and galactose in the milk---so the total natural sugar in lactose-free milk is the same as in regular milk.
When your heading have increased enough, it's a good idea to freeze some, for those times that you lose your colony. It's expensive to buy here in Europe.
As a Chemistry PhD graduate student, I am quite impressed with your Kefir series here. It is not only organized, but you give moderate details on the chemistry of how its made. Well done!
I've been making kefir off and on for years and have started up again after a long break. The other sites say to put a breathable cover on the bottle which is what I've been doing and to also keep it in the dark. I'll try the tighter top method (I love the bubbles) and see how that works. Also, I did rinse these grains since the milk they came in had a super strong barnyard smell and the kefir was picking that up. I have a new raw milk source now and hope the barnyard taste goes away and will not rinse them again. Thanks for all this information!
I wanted to add that I noticed that my kefir grains were getting huge, then they stopped multiplying & growing altogether. They still did the job. But I found out that once the grains start getting big (not the grains multiplying, but the actual size of the grain are getting big without the grains multiplying) then you need to gently take the grains with clean hands & break them apart. After doing that I had better ferments & my grains started to multiply vs just get big.
Relaxing, informative and organized. This is the type of content that makes RUclips a special site. My neighbours gifted my mom some kefir grains and she gave me half of them. Happy to start my kefir journey today. Thank you for your knowledge. Greetings from Chile!
I have sometimes had to use Ultra pasturized pasteurized milk and compensate for the lactose problem by adding a teaspoon of NOW powdered lactose to the milk. Additional lactose will also increase the probiotic content (and make it super tangy). The grains love it of course but you cannot “go back” on the flavor profile. The grains will forever after produce a very tangy flavor. I also find that buying my grains from different environments (some from mountains like Colorado or Montana, some from near the ocean etc) and combining them alters the flavor in a way similar to San Francisco sourdough bread tasting different from one made in New York or Paris. Winemakers know this!!
Thanks for the excellent tutorial on milk kefir. I disagree with one small point regarding ultra pasteurized milk being bad. I’ve heard this warning from other sources as well. However, I have successfully cultured kefir for many months straight using ultra pasteurized milk without any problems.
Me too. That's the only milk we use since we don't have access to raw milk and our kefir always turns out great. But absolute exceptional video tutorial.
That's good to know as I went to 3 grocery stores looking for an organic milk that was not Ultra-Pasteurized! All of the organic or "quality" milks were ultra-pasteurized. So I came back to this video to find out what everyone uses.
@@Mixdplate yes, I was in a similar situation. In particular, I wanted to use organic milk from grass fed cows, and I don’t think I ever found anything except ultra pasteurized for that. I’m close to a year now of culturing milk kefir using ultra pasteurized milk. It shouldn’t give you any problem.
I wish I could do Kefir but when I did it in the past it...(I used the kefir grains, grassfed A1 cow milk), it actually worsened my asthma and respiratory health system. This video is so well presented as always...ty for making these videos.
High in histamines unfortunately :( It caused serious mental issues for me. There is a link between histamines and estrogen, and it made my PMS brutal. The mental dark hole I was in was terrifying. As soon as I stopped drinking kefir all symptoms stopped.
That’s odd to me… I’ve been making homemade kefir for nearly two years now, and no longer need allergy meds. I used to take Claritin every day, year round, to keep sinus headaches and infections at bay. As long as I drink 1-2 cups of kefir daily it’s no longer an issue. And other than one very mild cold that lasted only 2-3 days, I haven’t been sick either.
@@WriteMeASong7 consider trying bee pollen granules.... 1/4t to start to test for intolerance then build to 1T ..... Best land based superfood on the planet. Too many positive benefits to list here, incl hayfever cure, .... Amazing for energy.....❤❤
Thank you, I thought was going to watch what I already knew, but very informative, I learned several things about my Kefir. I always thought the more sour, the more probiotics. I also sometimes give my whey to my chickens! They love it. I have kept kefir in refrigerator for 1-2 months before and still is good. I also freeze my kefir graines. It takes about 2 small cups where fermentation is supper slow, then, back to normal again. I really appreciate how in debth your videos are.
I am very new to this process. I have ordered some milk kefir grains today and cannot wait to have a go at doing my own. Many thanks for this brilliant and very informative video. :)
Very good point about not rinsing grains in water. I tell my friends who insist on rinsing them to pour fresh milk over them. I look forward to your future videos on how to use kefir and how to store them. In addition to freezing them, I keep a "kefir grain bank" in my refrigerator. This way I always have grains for friends .. albeit weaker grains.. or backup grains for me just in case. If I don't need them, I feed them to my aquariums... snails, fish, shrimp, frogs (and especially tadpoles) love them. As do worms in my vermicomposters.
@@debbiestevens5490 I usually cover extra grains with FRESH milk and cover the jar, for no longer than the duration of the milk's shelf life, which is about 3 weeks. Then I take the jar out, allow the grains to continue to ferment the milk for a short time (temperature depending) and either consume that kefir myself or use it for baking. I am sure the kefir is safe and am not really overly concerned about the grain to milk ratio, as I never use old or expiring milk and except for the last few hours, always in the frig. The grains themselves are as I said, consumed. If I want to continue to use them, I make sure they go through 2 full ferment cycles before returning them to fresh milk in a clean jar in the frig. A back up frozen supply of grains in the freezer is better for me, but inconvenient for friends who want to get started right away. I've only had to rely on my frozen backup twice in 15 (20?) years. ... But of course, I save a new frozen supply every 6 months.
@@debbiestevens5490I've done close a year, yes, i did change the milk to sustain it. Also froze some for over 6 months, took a few weeks to fully recover but it did
@@AzaleaBee good insights, thanks.... Kefir always tells you if it's happy..... My kefir is bomb proof as it's endured everything (by accident).... ❤❤ Had mine since 2013
Oh my gosh this could not be more perfect for me! I ordered my first key for grains and they are due today~ I found them on Etsy from a source that seems to be very reliable. I can't wait to get started!
I’m a newbie to this I’ve watched this video several times and took time to get all the equipment then finally found a good organic kefir grains and started my kefir. First batch took 24 hrs but was too mild tasting so gave more time . Great instructions! Thank you very much! Be Blessed!
Dear Adrienna, THANK YOU very much for the best video about kefir. I admire your deep knowledge of the topic. Also I send you words of gratitude every day, because I ferment and eat different fermented vegetables regularly. All done with the help of your videos and everything is delicious! (carrot, beetroot, brussell sprouts, parsnip, sweet pepper, swede, cabbage, pumpkin etc, etc) THANK YOU!!!
@@CleanFoodLivingHello mam.I would like to know after taking cow milk need to boil then milk put in normal freeze for cold after that cold milk mix with 20GM kefir grains and milk 950ML.Or Direct taking cow milk then put in normal freeze for cold. No need to boil. Please let me know.
I can’t wait for your video on the comparison between homemade versus store bought Kefir. I’ve been making my own for years and have family, friends that buy Kefir from the store. I offer them some kefir grains, but they say it’s too much trouble. It’s the easiest thing ever…easier than making a cup of coffee. I can’t seem to convince them…maybe your video might bring them over to the other side😆 As well thank you for the information in this video. I thought I knew it all 😂 as I’ve been doing it for years, but the consistency of my Kefir has been off. After watching, I realized I was using way too many grains per cup of milk. The amount just snuck up on me…they grow so fast. I reduce the grains and I’m back to my beautiful creamy Kefir.
This is wonderful, thank you! I will share it far and wide in my FB fermenting groups. In your upcoming videos, would you be so kind to address the topic of putting the grains in a pouch for easy transfer vs free-floating grains? I've read that the pouch has disadvantages.
Месяц назад
Wow ! so much info........ thank u so much...............I know u must have spent at least 100 hrs. to do such a comprehensive presentation.
Thank you for this. Looking forward to your plant milk variation. I've never had kefir so I'm curious about it for sure. Appreciate that you're also going to provide some storage suggestions in case I make some and find I just can't realistically consume it fast enough. I had that problem with sourdough - just didn't make it often enough to stay on top of the starter, and my starter eventually died a slow death in the fridge because I neglected to feed it since I just didn't make sourdough often enough to justify the time in the upkeep.
❤❤ UNBELIEVABLY AWESOME VID! 2013 onwards I've used milk kefir. I'm sure it's been a key to better health through major health problems. ❤❤ Thank you for this brilliant video
I searched google to find out what kefir is, this is the first thing I found and I gotta say it has been extremely informative and I can see the effort and research you put into these videos, I learned so much and now I'm very interested in what kefir can offer. Thank you!
your video just came up on my RUclips feed. I am a big fan of kefir (easier writing it than pronouncing it). And I just found out HOW HEALTHY IT TRULY IS!! So I will watch your video when I am ready to sit down attentively & put it into practice.
Wonderful and informative video. I’ve been making kefir for about 5 years now and we really enjoy it. I make about a quart at a time and my husband and I like it in smoothies and… popsicles! I blend it with some frozen fruit and a little vanilla or almond extract, a bit of monk fruit sweetener and pour into silicone molds. Yum. I’ve also used kefir as a substitute for buttermilk in baking. Unfortunately, that cancels out the probiotic effect from heating, but nice if you need a substitute. Since we don’t make one batch after another every day, I simply place the recovered grains into a clean canning jar and pour a cup or two of milk over them. They go into the frig until I’m ready for my next batch. However, I make sure to refresh those grains weekly if I’m not using them. It has been so much fun sharing my grains with neighbors and family! I prefer to buy organic grass fed whole milk which comes only as ultra pasteurized in my area, but so far have had no problems. I’d love to try it with raw milk. I do have one question. If I decided to change my milk, either the animal source or the type (plain, non organic, or fat content) would there be some kind of adjustment period for the kefir grains to get used to their new food source? Thanks again for your great video.
I'm glad you mentioned storing grains in the frig in fresh milk. I've been making kefir for at least 15 years, maybe even 20. I was so careful to almost without exception keep at least one strain out at room temperature, treating them like some kind of pet and not wanting to refrigerate them. Then FINALLY this year I realized that in the North Caucasus Mountains even centuries ago, kefir grains were regularly fermenting milk in very cold temperatures. They are not so fragile. :D Kefir makes some yummy baked goods. And as a plus, I haven't bought buttermilk in decades. As far as changing the milk source, yes.. not really an adjustment period for the milk but an adjustment in how long you ferment or perhaps in the ratio of kefir to milk. I have noticed that grains that ferment plant "milks" (almond, coconut, etc) get weaker after just one ferment. So I never fermented them two times in a row in plant based "milk". I usually just take those grains and put them in a smoothie or feed to both vertebrates and invertebrates in my aquariums.
when I've switched milks, I've done it in thirds for extreme change like cow to goat, 1:3. And also half and half 1:1 for staying in the same milk family like whole cow to nonfat. Both went well. They seem to prefer the transition over all at once.
I've made organic soy milk keifer then pasteurized goat milk keifer and back to soy. A friend who drinks cows milk also wanted some so I alternate between the three and the grains seem fine.@@AzaleaBee
Your presentation format and quality is very impressive and much appreciated....I expect to be sharing this information with other health conscious fermentation novices like myself. Keep up the great work! 👍🏼
This is the best instruction I have seen. Your videos are always high quality in both pictures and information. Please keep making videos. I love them.
I do love these videos and have watch them for a couple of years. They were my basis for making kraut of all kinds and now Kiefer. What is the process for buying you a cup of tea?
Really clear and interesting. amazing video. I have a couple of questions 1. My friend could give me only a teaspoon full of skoby. I’ve been feeding it with fresh goat milk every morning for a week I can’t see much growth. Would cow milk that has higher lactose work better? How long does it usually take for the grains to double in quantity? 2. If I get more from another source is it recommended to mix them so there’s a wider population type of probiotics? Thankyou so much for the comprehensive explanations
thank you so much for making this video. I have so much to learn. i have been addicted to yogurt since i have a problem during my vowel loss but the yogurt helps me a lot. It helpsn me digest normally and now I am still searching and learning what are the right yogurt to take. this helps me a lot. thank you
Brilliant information...I used to make kefir years ago. After watching this I'm Inspired to start making it again..thank you.I'm so pleased to stumble on your video... I love kefir products x❤❤❤❤❤
Excellent, your videos are so interesting and informative. The step by step instructions are easy to understand and follow. Also, you look like the picture of good health and have a friendly face. Thank you, and enjoy your day. 😊
Even though i am just investigating this, this presentation seems to be Very complete: You even include, at the end, how to store or use extra Kefir culture, which I was quite curious about! Thank you for a great presentation! ❤❤❤
I so enjoyed the content of this video… Being that it is summer and quite hot here in New England, my Kiefer was getting over fermented so I looked for information and found you… And the explanation of over fermentation has me quite relieved, and excited to drink the whey !!! thank you so much for your talent!!!
Excellent master class on kefir grains! I look forward to learning more! I had bought some from someone in my city that I found online. They were absolutely wretched. I threw them out! I am hoping to pick some up this next week from someone in my son's community so hoping these ones will be fine.
Very well explained . Thankyou so much for taking the time to show us the actual product in all the. Stages .After seeing this video am going to make kefir for my family for their good health .
I tried the straining method a few times and mostly just made a mess. Finally decided to just scoop a couple tablespoons of "solids" off the top to use for the next batch. That's been working just fine and no mess.
I love to do a second ferment on the counter for a day to increase the tang and effervescence of my kefir. I do everything the same but before refrigeration, I leave the jar on the counter for a day. Delicious.
I’ve just started making kefir, & was thrilled to come across your video on it. As always, you knock it out of the park!! 🎉 Another FABULOUS, info packed video! I absolutely adore all the work you do & share with us. Thanks SO much!! 🤗 God bless!!
Even nasty dead milk in store can be made far superior I use pasteurized milk and add some life back into it! I would prefer raw goatmilk but it’s completely unattainable both in my area and from my wallet.
Very very useful - I have made kefir from powder but not grains - grains due to arrive today or tomorrow so looking forward to making kefir - your advice and knowledge was extremely useful and me feel more confident - thank you 😁👍
I have to agree, this video was very informative. Thank you for all the valuable information. I’m on my second batch of kefir, and it tastes amazing. The only thing is I have not produced the grains yet. I hope I will get some grains in my third batch.
I missed where to get the grains to start with. Anyone know? Though I thought this was a great video, very well done, thank you for sharing. I’m looking forward to getting started!
Just getting into the kefir thing and have a couple of questions that I'm sure your watchers will be able to clue me in on. What's the position on "flavouring" your milk? Yes or no? Any possible downside? Do the storage utensils have to be glass? Or will plastic do? Is there a danger of chemical "leeching"? On the whole, really enjoyed the video and look forward to creating my own "brew' as well as watching more. Thanks
I recommend flavoring right before you drink the finished kefir. Pour a glass, flavor it, drink it. (don't flavor the whole jar at once) because it can cause rapid over-fermentation. Yes, you can ferment in plastic. Micro plastic leaching is always a possibility which is why glass is optimal, but it won't kill the grains or the probiotic richness of the finished kefir.
I am so looking forward to your video on how to dry or freeze the grains. My husband and I often go away on trips that can be a week up to 6 months at a time and so Im not sure how to keep them alive for this length of time. It would also be great to know how to keep backup in case the ones I’m using become contaminated or die. Thank you for a great video, I am just about to start my kefir journey 😊
I love your channel! You're a wonderful teacher with a calm soothing voice that's easy to listen to. As a beginner, I appreciate how thorough and detailed your instructions are, but also right to the point.
![[DRAGON BALL LEGENDS REVEALS ＆ STUFF] LEGENDS FESTIVAL 2024 Special Edition Part 1](http://i.ytimg.com/vi/mV5bGIswTtQ/mqdefault.jpg)
I felt the urge to comment after watching your video. This is by far the best kefir tutorial I've come across. I have been making both milk and water kefir from grains for some time and wanted to understand the process more deeply, but this information is rather scarce on the web. This video summarizes everything very well. Thank you for doing the research and compiling it!
Totally agree. 👏👏👏👏
I was coming to say the same thing! ❤
Best video I've watched so far... and I've watched a lot! Thank you so much! 🙌💜💐
When she said, she puts a lot of time into her videos, you can see, she really does .Your right, it’s absolutely is the best video on the subject.
20:28 Excellent video, thank you!
This is by far the best communicated instructional video of any instructional video I've viewed on RUclips. Well ordered, no ambiguity, very professionally done! Thanks!
I agree. thank you.
I'm only 3 minutes in and am intrigued. If kefir is the reason for this lady's glowing skin, I'm in!
Literally what I was just thinking lmao
Thank you also for showing when the keifer has fermented enough and why not to let it continue separating. None of the other vloggers have explained this.
With my wife as the breadwinner, I try to tackle the domestic duties as a house husband. I am so proud of myself that my kefir is not only surviving but THRIVING now for months! Your helpful videos played a big part in my success, so I really wanted to take a moment to thank you. 😎
That's amazing! Thank you for sharing with me!
This woman has the most beautiful sounding voice. I am getting so relaxed listening to her, I may go to sleep, but I am too interested to stop listening!❤
To any newbies, you will not find a better tutorial about kefir online, anywhere. Watch this video several times snd take notes.
😮
Yep ❤
This is the best video I have ever seen about kefir.
Lived in a farm where we collected cows milk kept it in a jar for about 5 days during winter time before shaking it, extract the tasty butter and drink the butter milk (we called that lben). During summer time we collect the milk and let it ferment for only two days before proceeding to shaking (frotting) the fermented milk jar to which cold water was added to assist butter formation and I grew up drinking this tasty organic milk, butter milk and butter
Your time is very appreciated thank you, I for 1 know the time and energy you put into your videos, you deserve many cup's off tea. ❤
Kefer to make must I let milk come old ?
Where can i buy you that cup of tea?
From Australia:
Wonderful vid! I've only been making kefir for a few months, but all of this meshes with my experience so far!
I have also followed your vids on pickled cucumbers and sauerkraut with equally satisfying results!
Thank you for your diligence and hard work!
When someone puts time into making a video and makes the best possible one.
This is the best explained kefir video on the Internet ! I've been looking for information that you explained. Thank you. Ps I've been making kraut for 2 months now thanks to your fantastic videos.
I just want to say thank you for all the amazing tutorial videos you have prepared for us. They are always well planned out, easy to follow and completely comprehensive! I have been making Kefir for about 6 months now and I always have to bounce from video to video trying to find the answers I need, however your video has answered all the questions I have had. Thank you 😊
Thank you for stating the weight of the grains. Now I know how much to use for 1/2 gallon of milk. Excellent video. Thank you!
15:42 As you stated, more milk to kefir grains means the batch will take longer to ferment. But some newbies add too much milk and particularly to weaker grains (such as grains that have been temporarily refrigerated). Too much milk to these grains means some of the milk will sour and not ferment which is not safe to drink.
Until someone is comfortable adjusting milk to kefir grain ratio considering the changing kitchen temperatures, it is best to begin with too much grains to milk and monitor for signs of fermentation closely than to have too much milk.
If it’s raw milk
Sour milk is safe
#drinkrawmilk
I've observed any milk is fine, off milk obviously not, sour pre off is fine if sufficient grains to convert. Even UHT works, tho my last preference but i use it if it's left over from camping.
Lacoste free works fine also, double sugar! Lactase is a sugar....
I used fridged milk I think it little cool not room temperature milk. If any problem to my grains. Please replay. Not freezed milk.
@@kunjooskuttychutty8454 Hi, I use milk straight from the refrigerator, if the grains are weak, I just use less milk and ferment for 12 hours for several batches. How is it going for you? How long have you had your grains?
This really was a kefir masterclass! Thank you so much. Just ordered my first kefir grains ever and I can’t wait.
Been making kefir for several months now and just like to say this video is the best I have ever seen. Wish I had found it when I started out!
This was an awesome video. You are a wonderful teacher. Thank you! ❤
This video absolutely smashed it.
Thank you so much, I’ve got my grains coming tomorrow and I feel much more confident.
x
Fabulous tutorial!! I learn something every time Clean Food Living posts a video. Thank you from Ontario, Canada.
This is a VERY good tutorial. I've never donated to a channel before, but there's a first time for everything. We are on our fourth batch so far, and they have all been successful thanks to your video.
That is so wonderful!🤩
Please do a video on making the Dr. William Davis's L. Reuteri Yogurt ferment. It is supposed to help with SIBO.
You can look up Donna Schwenk. She's got so much about it.❤
Also, Mindy Pelz on intermittent fasting and a real foods diet. We have a wonderful God made self healing body when given the right foods and lifestyle. Just sometimes hard shifting through all the rubbish.
I just tried my first one and the taste compared to store bought is incredible. It's from I got my grains in Greece from a guy who has been using the same for 5 years. He said they it's Caucasus kefir.
The process was really simple and enjoyable. I used a metallic strainer but didn't like it since I felt I was destroying the grains while I was moving them to let the liquid pass.
Excellent Excellent video... Can u pls also share how to dry them out for long term storage ?? That will be nice, thank you ❤
Towards the end of the video she mentions future videos including drying and freezing for long term storage. I'm looking forward to the drying portion as I've never done that.
This is a wonderful video. Your content and delivery are exceptional. So, I want to mention something. I have been succesffully making yogurt with lactose-free milk weekly since 2015. I use any and all brands and levels of pasteurized, lactose-free cow's milk. I've also made kefir with the same kind of milk (lactose-free and ultra pasteurized) back in 2021. Since you mentioned that lactose-free milk "doesn't have sugar", I wanted to clarify that is a misconception. My own work in my kitchen has proven that it works just as well, and that made me very happy! It's easy to get confused about "lactose-free". Lactose is a double sugar (disaccharide) naturally present in milk. Because it is a double sugar, lactose is too large to be absorbed from the intestine into the blood, so it must be broken down into its two smaller sugars, glucose and galactose, which are then absorbable. And those are sugars, so there's no significant difference with what the bacteria and fungus have to "feed on." People who are lactose intolerant lack all or some of the enzyme lactase that digests the lactose, so the lactose cannot be absorbed and just stays in the intestine causing gas and bloating. Lactose-free milks are NOT sugar free; the natural lactose is just pre-digested by adding the enzyme lactase to the milk, leaving a mix of glucose and galactose in the milk---so the total natural sugar in lactose-free milk is the same as in regular milk.
Thank you, very informative information.👌
When your heading have increased enough, it's a good idea to freeze some, for those times that you lose your colony. It's expensive to buy here in Europe.
I’ve been making raw goat milk kefir for about a year and am super happy to have watched this. Learned a lot.
As a Chemistry PhD graduate student, I am quite impressed with your Kefir series here. It is not only organized, but you give moderate details on the chemistry of how its made. Well done!
I've been making kefir off and on for years and have started up again after a long break. The other sites say to put a breathable cover on the bottle which is what I've been doing and to also keep it in the dark. I'll try the tighter top method (I love the bubbles) and see how that works. Also, I did rinse these grains since the milk they came in had a super strong barnyard smell and the kefir was picking that up. I have a new raw milk source now and hope the barnyard taste goes away and will not rinse them again. Thanks for all this information!
OMG i like the way you speak. Slow and articulate. You such a good teacher
I wanted to add that I noticed that my kefir grains were getting huge, then they stopped multiplying & growing altogether. They still did the job. But I found out that once the grains start getting big (not the grains multiplying, but the actual size of the grain are getting big without the grains multiplying) then you need to gently take the grains with clean hands & break them apart. After doing that I had better ferments & my grains started to multiply vs just get big.
Great tip!
Thank you
I was thinking of a reason for that, maybe it is because when they get big, they have less surface in contact with the milk.
Relaxing, informative and organized. This is the type of content that makes RUclips a special site. My neighbours gifted my mom some kefir grains and she gave me half of them. Happy to start my kefir journey today. Thank you for your knowledge. Greetings from Chile!
I have sometimes had to use Ultra pasturized pasteurized milk and compensate for the lactose problem by adding a teaspoon of NOW powdered lactose to the milk. Additional lactose will also increase the probiotic content (and make it super tangy). The grains love it of course but you cannot “go back” on the flavor profile. The grains will forever after produce a very tangy flavor. I also find that buying my grains from different environments (some from mountains like Colorado or Montana, some from near the ocean etc) and combining them alters the flavor in a way similar to San Francisco sourdough bread tasting different from one made in New York or Paris. Winemakers know this!!
That is a great idea!! 🙂
I use UHT post camping trips to save waste, but return to normal milk types after. It's not as nice.
Thanks for the excellent tutorial on milk kefir. I disagree with one small point regarding ultra pasteurized milk being bad. I’ve heard this warning from other sources as well. However, I have successfully cultured kefir for many months straight using ultra pasteurized milk without any problems.
Me too. That's the only milk we use since we don't have access to raw milk and our kefir always turns out great. But absolute exceptional video tutorial.
That's good to know as I went to 3 grocery stores looking for an organic milk that was not Ultra-Pasteurized! All of the organic or "quality" milks were ultra-pasteurized. So I came back to this video to find out what everyone uses.
@@Mixdplate yes, I was in a similar situation. In particular, I wanted to use organic milk from grass fed cows, and I don’t think I ever found anything except ultra pasteurized for that. I’m close to a year now of culturing milk kefir using ultra pasteurized milk. It shouldn’t give you any problem.
I wish I could do Kefir but when I did it in the past it...(I used the kefir grains, grassfed A1 cow milk), it actually worsened my asthma and respiratory health system. This video is so well presented as always...ty for making these videos.
High in histamines unfortunately :(
It caused serious mental issues for me. There is a link between histamines and estrogen, and it made my PMS brutal.
The mental dark hole I was in was terrifying.
As soon as I stopped drinking kefir all symptoms stopped.
That’s odd to me… I’ve been making homemade kefir for nearly two years now, and no longer need allergy meds. I used to take Claritin every day, year round, to keep sinus headaches and infections at bay. As long as I drink 1-2 cups of kefir daily it’s no longer an issue. And other than one very mild cold that lasted only 2-3 days, I haven’t been sick either.
@@GitErDunRanchwow, going to try this for my son who is entering pollin season
@@WriteMeASong7 consider trying bee pollen granules.... 1/4t to start to test for intolerance then build to 1T ..... Best land based superfood on the planet.
Too many positive benefits to list here, incl hayfever cure, .... Amazing for energy.....❤❤
You need to go to a gaps practitioner. They can help rid you of your asthma.
Thank you, I thought was going to watch what I already knew, but very informative, I learned several things about my Kefir. I always thought the more sour, the more probiotics. I also sometimes give my whey to my chickens! They love it. I have kept kefir in refrigerator for 1-2 months before and still is good. I also freeze my kefir graines. It takes about 2 small cups where fermentation is supper slow, then, back to normal again. I really appreciate how in debth your videos are.
This video was so helpful, clear and easy to follow. Thank you so much!
When I drain my kefir, I rinse them 3 times with the kefir. It makes the kefir thicker and keeps the grains healthier . Thanks for great videos!
Thank you!!
I am very new to this process. I have ordered some milk kefir grains today and cannot wait to have a go at doing my own. Many thanks for this brilliant and very informative video. :)
Excitedly awaiting your plant-based version!! 🥛
Very good point about not rinsing grains in water. I tell my friends who insist on rinsing them to pour fresh milk over them.
I look forward to your future videos on how to use kefir and how to store them. In addition to freezing them, I keep a "kefir grain bank" in my refrigerator. This way I always have grains for friends .. albeit weaker grains.. or backup grains for me just in case. If I don't need them, I feed them to my aquariums... snails, fish, shrimp, frogs (and especially tadpoles) love them. As do worms in my vermicomposters.
How do you keep them alive in your refrigerator and for how long can you keep them alive in your refrigerator
@@debbiestevens5490 I usually cover extra grains with FRESH milk and cover the jar, for no longer than the duration of the milk's shelf life, which is about 3 weeks. Then I take the jar out, allow the grains to continue to ferment the milk for a short time (temperature depending) and either consume that kefir myself or use it for baking. I am sure the kefir is safe and am not really overly concerned about the grain to milk ratio, as I never use old or expiring milk and except for the last few hours, always in the frig.
The grains themselves are as I said, consumed. If I want to continue to use them, I make sure they go through 2 full ferment cycles before returning them to fresh milk in a clean jar in the frig.
A back up frozen supply of grains in the freezer is better for me, but inconvenient for friends who want to get started right away. I've only had to rely on my frozen backup twice in 15 (20?) years. ... But of course, I save a new frozen supply every 6 months.
@@AzaleaBee thank you so much for that very informative answer
@@debbiestevens5490I've done close a year, yes, i did change the milk to sustain it.
Also froze some for over 6 months, took a few weeks to fully recover but it did
@@AzaleaBee good insights, thanks.... Kefir always tells you if it's happy..... My kefir is bomb proof as it's endured everything (by accident).... ❤❤
Had mine since 2013
Oh my gosh this could not be more perfect for me! I ordered my first key for grains and they are due today~ I found them on Etsy from a source that seems to be very reliable. I can't wait to get started!
Where you order
I'm from Pakistan who I can get kefir grains
the knowledge and this very well way it was told and said, easily understandable for everybody is very appreciated
I am new to making kefir. Your video really helped me understand better! Excellent tutorial! Thank you!
You can also make Kiefer cheese it's very good
I can put your Playlist for bedtime, your voice is soothing to sleep lol but i learn something b4 goin to bed, thanks
I’m a newbie to this I’ve watched this video several times and took time to get all the equipment then finally found a good organic kefir grains and started my kefir. First batch took 24 hrs but was too mild tasting so gave more time . Great instructions! Thank you very much! Be Blessed!
Wonderful!
Excellent, thank you !!! Waiting for the coconut milk one !!! You are amazing and explain everything so beautifully 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻🙏🏻🎁🌷✨🙏🏻
You and me both are waiting on the coconut one. I have been making coconut kefir but not with grains.
Dear Adrienna, THANK YOU very much for the best video about kefir. I admire your deep knowledge of the topic. Also I send you words of gratitude every day, because I ferment and eat different fermented vegetables regularly. All done with the help of your videos and everything is delicious! (carrot, beetroot, brussell sprouts, parsnip, sweet pepper, swede, cabbage, pumpkin etc, etc) THANK YOU!!!
Than is wonderful to hear! Thank you for your kind words as well😍
@@CleanFoodLivingHello mam.I would like to know after taking cow milk need to boil then milk put in normal freeze for cold after that cold milk mix with 20GM kefir grains and milk 950ML.Or Direct taking cow milk then put in normal freeze for cold. No need to boil. Please let me know.
@@CleanFoodLivingI am your big fan from Bangladesh ❤
I can’t wait for your video on the comparison between homemade versus store bought Kefir. I’ve been making my own for years and have family, friends that buy Kefir from the store. I offer them some kefir grains, but they say it’s too much trouble. It’s the easiest thing ever…easier than making a cup of coffee. I can’t seem to convince them…maybe your video might bring them over to the other side😆
As well thank you for the information in this video. I thought I knew it all 😂 as I’ve been doing it for years, but the consistency of my Kefir has been off. After watching, I realized I was using way too many grains per cup of milk. The amount just snuck up on me…they grow so fast. I reduce the grains and I’m back to my beautiful creamy Kefir.
This is wonderful, thank you! I will share it far and wide in my FB fermenting groups. In your upcoming videos, would you be so kind to address the topic of putting the grains in a pouch for easy transfer vs free-floating grains? I've read that the pouch has disadvantages.
Wow ! so much info........ thank u so much...............I know u must have spent at least 100 hrs. to do such a comprehensive presentation.
Thank you for this. Looking forward to your plant milk variation. I've never had kefir so I'm curious about it for sure. Appreciate that you're also going to provide some storage suggestions in case I make some and find I just can't realistically consume it fast enough. I had that problem with sourdough - just didn't make it often enough to stay on top of the starter, and my starter eventually died a slow death in the fridge because I neglected to feed it since I just didn't make sourdough often enough to justify the time in the upkeep.
❤❤ UNBELIEVABLY AWESOME VID! 2013 onwards I've used milk kefir. I'm sure it's been a key to better health through major health problems. ❤❤ Thank you for this brilliant video
I searched google to find out what kefir is, this is the first thing I found and I gotta say it has been extremely informative and I can see the effort and research you put into these videos, I learned so much and now I'm very interested in what kefir can offer. Thank you!
Thank you!! I love your videos and your style of relaying information!! This was a fantastic video!!
your video just came up on my RUclips feed. I am a big fan of kefir (easier writing it than pronouncing it). And I just found out HOW HEALTHY IT TRULY IS!!
So I will watch your video when I am ready to sit down attentively & put it into practice.
Wonderful and informative video. I’ve been making kefir for about 5 years now and we really enjoy it. I make about a quart at a time and my husband and I like it in smoothies and… popsicles! I blend it with some frozen fruit and a little vanilla or almond extract, a bit of monk fruit sweetener and pour into silicone molds. Yum. I’ve also used kefir as a substitute for buttermilk in baking. Unfortunately, that cancels out the probiotic effect from heating, but nice if you need a substitute. Since we don’t make one batch after another every day, I simply place the recovered grains into a clean canning jar and pour a cup or two of milk over them. They go into the frig until I’m ready for my next batch. However, I make sure to refresh those grains weekly if I’m not using them. It has been so much fun sharing my grains with neighbors and family! I prefer to buy organic grass fed whole milk which comes only as ultra pasteurized in my area, but so far have had no problems. I’d love to try it with raw milk. I do have one question. If I decided to change my milk, either the animal source or the type (plain, non organic, or fat content) would there be some kind of adjustment period for the kefir grains to get used to their new food source?
Thanks again for your great video.
I'm glad you mentioned storing grains in the frig in fresh milk. I've been making kefir for at least 15 years, maybe even 20. I was so careful to almost without exception keep at least one strain out at room temperature, treating them like some kind of pet and not wanting to refrigerate them. Then FINALLY this year I realized that in the North Caucasus Mountains even centuries ago, kefir grains were regularly fermenting milk in very cold temperatures. They are not so fragile. :D
Kefir makes some yummy baked goods. And as a plus, I haven't bought buttermilk in decades. As far as changing the milk source, yes.. not really an adjustment period for the milk but an adjustment in how long you ferment or perhaps in the ratio of kefir to milk. I have noticed that grains that ferment plant "milks" (almond, coconut, etc) get weaker after just one ferment. So I never fermented them two times in a row in plant based "milk". I usually just take those grains and put them in a smoothie or feed to both vertebrates and invertebrates in my aquariums.
when I've switched milks, I've done it in thirds for extreme change like cow to goat, 1:3. And also half and half 1:1 for staying in the same milk family like whole cow to nonfat. Both went well. They seem to prefer the transition over all at once.
Making popsicles is a great idea! Thanks.
Thanks!
I've made organic soy milk keifer then pasteurized goat milk keifer and back to soy. A friend who drinks cows milk also wanted some so I alternate between the three and the grains seem fine.@@AzaleaBee
Brilliant - thank you for the compenhensive video
I agree, this video is well taught. I've started and for my family we are producing almost two quarts every 28-30 hrs
Your presentation format and quality is very impressive and much appreciated....I expect to be sharing this information with other health conscious fermentation novices like myself. Keep up the great work! 👍🏼
I've been making this and enjoying it for over ten years.
This is the best instruction I have seen. Your videos are always high quality in both pictures and information. Please keep making videos. I love them.
You are wonderful teacher. Clear concise information, and a very good presentation style.
Do you make rejuvelac? If you do please make a video on that.
I failed 3x bc l was using "ultra pasteurized" organic milk!! Thanks so much for your knowledge & experience!!
I do love these videos and have watch them for a couple of years. They were my basis for making kraut of all kinds and now Kiefer. What is the process for buying you a cup of tea?
You may notice a heart with a dollar sign inside near the “like” thumbs-up. It says “Thanks” next to it. Click on it.
Thank you for being interest! You can click this link here (no obligation of course) 🥰 www.buymeacoffee.com/cleanfoodliving
Best kefir milk video… Very well explained..
Really clear and interesting. amazing video.
I have a couple of questions
1. My friend could give me only a teaspoon full of skoby. I’ve been feeding it with fresh goat milk every morning for a week I can’t see much growth. Would cow milk that has higher lactose work better? How long does it usually take for the grains to double in quantity?
2. If I get more from another source is it recommended to mix them so there’s a wider population type of probiotics?
Thankyou so much for the comprehensive explanations
I love this vid thank you so much so many details !!! Thank you please can you make a video about making cheese with kefir
You do such a masterful job explaining the process and including relevant information! Huge fan thanks so much
thank you so much for making this video. I have so much to learn. i have been addicted to yogurt since i have a problem during my vowel loss but the yogurt helps me a lot. It helpsn me digest normally and now I am still searching and learning what are the right yogurt to take. this helps me a lot. thank you
I’ve enjoyed and learned so much about fermentation from your videos. Thank you!
Thank you so much!
@@CleanFoodLivingBest RUclips channel for fermented food. Respect and love mam❤
Brilliant information...I used to make kefir years ago. After watching this I'm Inspired to start making it again..thank you.I'm so pleased to stumble on your video... I love kefir products x❤❤❤❤❤
Excellent, your videos are so interesting and informative. The step by step instructions are easy to understand and follow. Also, you look like the picture of good health and have a friendly face.
Thank you, and enjoy your day. 😊
Even though i am just investigating this, this presentation seems to be Very complete: You even include, at the end, how to store or use extra Kefir culture, which I was quite curious about!
Thank you for a great presentation! ❤❤❤
One of the best videos I have watched so far on Kefir. Well done & please keep it up. Thanks🌷
I so enjoyed the content of this video… Being that it is summer and quite hot here in New England, my Kiefer was getting over fermented so I looked for information and found you… And the explanation of over fermentation has me quite relieved, and excited to drink the whey !!! thank you so much for your talent!!!
Wonderful!
So much information, thank you! A friend just gave me some of her extra kefir grains. I am learning all I can to make it and enjoy it. 😊
Excellent master class on kefir grains! I look forward to learning more! I had bought some from someone in my city that I found online. They were absolutely wretched. I threw them out! I am hoping to pick some up this next week from someone in my son's community so hoping these ones will be fine.
Very well explained . Thankyou so much for taking the time to show us the actual product in all the. Stages .After seeing this video am going to make kefir for my family for their good health .
Excellent presentation! Thank you.
I tried the straining method a few times and mostly just made a mess. Finally decided to just scoop a couple tablespoons of "solids" off the top to use for the next batch. That's been working just fine and no mess.
I love to do a second ferment on the counter for a day to increase the tang and effervescence of my kefir. I do everything the same but before refrigeration, I leave the jar on the counter for a day. Delicious.
Strain the grains out first, then leave on the counter another day before fridge. 👍😊
I’ve just started making kefir, & was thrilled to come across your video on it. As always, you knock it out of the park!! 🎉 Another FABULOUS, info packed video! I absolutely adore all the work you do & share with us. Thanks SO much!! 🤗 God bless!!
Thank you!
@@CleanFoodLiving do you ever take part in local vendor events? I would love to stop by your booth if you do! ❤️
@@terrietanner8503 You're sweet, thank you! Not at this time...😊
Reminds me of how much I want a dairy farm. Thank you.❤
Even nasty dead milk in store can be made far superior
I use pasteurized milk and add some life back into it!
I would prefer raw goatmilk but it’s completely unattainable both in my area and from my wallet.
Best tutorial out there that I have found. Thank you! ❤
Very very useful - I have made kefir from powder but not grains - grains due to arrive today or tomorrow so looking forward to making kefir - your advice and knowledge was extremely useful and me feel more confident - thank you 😁👍
Love this video and can’t wait for your upcoming videos on Kefir❤
I have to agree, this video was very informative. Thank you for all the valuable information. I’m on my second batch of kefir, and it tastes amazing. The only thing is I have not produced the grains yet. I hope I will get some grains in my third batch.
Im a newbie and so glad I found this excellent video
I missed where to get the grains to start with. Anyone know?
Though I thought this was a great video, very well done, thank you for sharing. I’m looking forward to getting started!
I've got links for you in the description of where to get the grains👍🙂
Excellent video! ALL my questions answered in a single place.
Just getting into the kefir thing and have a couple of questions that I'm sure your watchers will be able to clue me in on.
What's the position on "flavouring" your milk? Yes or no? Any possible downside?
Do the storage utensils have to be glass? Or will plastic do? Is there a danger of chemical "leeching"?
On the whole, really enjoyed the video and look forward to creating my own "brew' as well as watching more. Thanks
I recommend flavoring right before you drink the finished kefir. Pour a glass, flavor it, drink it. (don't flavor the whole jar at once) because it can cause rapid over-fermentation.
Yes, you can ferment in plastic. Micro plastic leaching is always a possibility which is why glass is optimal, but it won't kill the grains or the probiotic richness of the finished kefir.
@@CleanFoodLiving thanks for such a prompt and comprehensive answer. Have a good day.
I am so looking forward to your video on how to dry or freeze the grains. My husband and I often go away on trips that can be a week up to 6 months at a time and so Im not sure how to keep them alive for this length of time. It would also be great to know how to keep backup in case the ones I’m using become contaminated or die. Thank you for a great video, I am just about to start my kefir journey 😊
I've got some short term storage directions written in the video description (scroll towards bottom)... and yes, long term freeze/dry coming....🙂
@@CleanFoodLiving oh I missed that! Thank you lovely, I’ll take a look 😊
I love your channel! You're a wonderful teacher with a calm soothing voice that's easy to listen to. As a beginner, I appreciate how thorough and detailed your instructions are, but also right to the point.
This is such an informative video presentation. As a new comer to Kefir, I really found it so useful. Thank you so much. ❤
Thank you. I've been wanting to make kefir but didn't really know how. Now I do.
Thank you so much for this tutorial. As a beginner of Kefir I found it so very helpful ❤❤❤