This video is proof that you can make a well-explained tutorial video in less than five minutes. I learned a lot about Kefir with this video. Well done!!
True, however I have been told it needs to be done without metal since that kills the process and I am seeing a lot of metal items there with the strainer and lids? Doesn't look like it has killed yours though?
What a gem you are. Just started drinking Kefir, currently buying a premium brand of Kefir at £2.75 a bottle. Obviously the price isn't good, and your method of producing fermented milk is going to save me money, even with raw or organic premium based milk from a shop. Thanks again, love. 👍
How did it go? Have you been making it each week? Or did you go back to buying it? The kinds I see in the store are $3.73 for 4 servings, if I buy organic then it's $4.30. quite expensive. I wonder if there is a way to add milk to these bottles and make it super easy. Lol. Am lazy. Seems easy anyway but am sure likely to goof it up and end up ill. 😊😊
Thanks Dimitri. I really appreciate this late life learning ( I am turning 55 yrs in Nov) . And you are doing it so simple and easy for a beginner like myself.
I clicked this video because it was under 5 minutes, just as a previous comment by fazaro mentioned. Thank you for posting this!! I'm making kefir for the first time today, 5-13-2023.
@@koya5001 Fantastic! I drink it everyday! I make it from ULTRA Non Pasteurized, ULTRA Non Homogenized Organic milk. Goat milk suit my body best, as I'm still struggling with Hashimotos, but milk from a cow is so delicious!
Terrific video she’s so clear and makes it so easy I saved probably $50 just watching this video and not having to buy a kit on Amazon. Thank you so much for your channel
got my seeds 3 days ago and started my first batch following your instructions. Was able to make my first round of Kiefer, Kale and Blueberries smoothie this morning. 😋 Thanks for the guidance.
Had to log on to tell you how great your video is. I had just about given up on the idea of making kefir as in the too hard basket but watching this today I will begin my kefir regime. I suffer from ulcerative colitis and seems like this is good for it as well as soft vegetables and here goes. Thanks for making it simple and easy and not trying to sell a product . Good work
Thank you for a clear tutorial. One question I have is about NOT using any metal utensils and bowls. I was warned that any contact with metals will harm the kefir crystals.
They don't tell which metal! More than half of all elements are metals. Alkaline metals form highly corrosive lyes; lead, arsenic, plutonium and mercury are very toxic. Radioactive metals such as radium, thorium and cesium are also not suitable. Aluminum and copper sometimes form toxic salts. Gold, platinum and stainless steel are safe for kefir because lactic acid is too weak to corrode these metals.
I'm not a huge ASMR fan, but every now and then something just triggers it, a soft voice, nice soft background noise, the sounds of glass jars clanking with spoons
Thank you Dimitra for the simple, clear, easy, and informative video! We needed a refresher before starting to make kefir again after many years off. This was just what we needed to feel confident we can make kefir easily at home again. Thank you also for mentioning that organic dairy is best, and that you can use cow, sheep, or goat milk! Take care.
@@The_Primary_Axiom Hello. Just go on Amazon and for 10-12 dollors buy the grains. it comes with directions for start up. Real simple. Just put bthem in milk for a day and you follow directions and within two times you will have started your grains to multiply.
@@The_Primary_Axiom the grains are purchased and multiply. So she did show how to make it. Donna Schwenk has several videos doing the same thing on her channel and she's been doing it for years.
Thank you! A coworker gave me some Kefir grains and I thought I had ruined them but I did pretty much what you just showed. Now I won't be afraid to try the Kefir. haha
I've been making milk kefir for about 5 years now, and this video is spot on. It is hard to hurt the grains. The first time I made it I didn't know to separate the grains so I drank them. That's one way. The main one is heat.
@@Anne--Marie Room temp. I keep my apt. at 72°F, and once the grains are fully working my kefir is done in 24 hrs or less. Then right to fridge for 2 days, then strain the grains out.
I kept a bottle of lifeway kefir and had it in the fridge for a year and it was fine. Kept using a tablespoon here or there to sour cream or make homemade cheeses.
I don't strain mine, I just add more milk to the jar when its nearly empty and drink it lumps and all - I keep a couple of separate jars of starter grains in the fridge as insurance, in case its ever not enough to start the process, but I've never had to use them so far. I add more milk to these occasionally just to keep it live and growing. Don't use long-life milk, it doesn't work.
Where do the ‘kefir grains’ come from for the first batch? And why rinse the jar since you don’t rinse the ‘kefir grains’? Thanks for the video and help!😊
Would you mind elaborating for me? I'm hoping to get this into my children who have sensory overwhelm with a variety of flavors and textures. Do you have any tips for making it yummy, not too strong of flavor and not too bland?
@@gabriellahsdancingheart8808 I tried the store bought kefir and didn't like it at all. Then I ordered some grains and started making it myself from whole milk. I like it with out flavor, but you can mix fruit and sweetener with it and make a smoothie for your kids.
Many thanks. I bought Kiefer grains and the way the instructions went suggested I would have to keep on buying grains which I knew could not be true - this is simple straightforward
once I get it started I don't do any grain separation. I simply shake it up and pour it in other 64 ounce jars and add milk and repeat the process. Works for me
I've been making kefir for long. Only don't let tap water come in contact because chlorine kills it. Secondly the milk, or let's say curd you get from the stainer is your drink. Make whey or if it in your mixer. Adding salt makes it tasty but better use it without salt. It's very refreshing and fulsome drink.
I was able to reproduce kefir grains from store bought kefir. I rinsed the plastic kefir bottle with milk with what was left over and added a few splashes of kefir and next day, you have kefir. Soon, you'll have your own grains. It takes time so be patient for the grains to grow in size. 😊
Thank you very much for the response, your information is vital, I must do this order today, am really anxious to seeing these grains for the first time in my life and start using them. you are doing a wonderful job, thanks again.
Very educational. Question please if u don’t mind. What would be the maximum and minimum temperatures you could safely ferment this? It’s always on the warmer side in the summer and cooler side in winter. Thank you.
Max. and minimum temps for growing kefir. I live in an area that has 40 degree C days in a summer heatwave and about 10 degree C minimum outside in the winter and my kefir grows for 24 hrs in summer and I leave it for 2 days in really cold weather. I grow it in a warm cupboard above a stove in cold weather.
Hi. I have been buying kefir from shops for years. Having watched this video and another similar one I decided to do it by myself. Thank you for all the advice. It really is tasty.
HI Lovely, great video. Question for you, how you ever used Water Kefir Grains and converted them to Milk Kefir Grains? I know it can be done in reverse Milk to Water Grains but i'm curious if it can be done the other way around? Cheers Jay
For a first time Kefir maker like me, where can I get the Kefir grains. Thats more important to know then how to make it. Making it is the most easiest thing. But where to get the Kefir grains?
Noori H I bought mine on Etsy because I like the idea of buying them from someone who’s been developing them in raw or whole milk from the beginning. You know where they’re coming from
Hi Dimitra! I learned to make kefir watching your video and now my whole family enjoys it everyday! I also make cheese from my Kefir by draining it through cheese cloth. It's amazing! Do you do this? If you do, what do you do with the whey that drains off? I know it's super healthy and sometimes I just drink it as is, but there must be something I can do with it. Any ideas?
Make sour cream- one tablespoon of kefir can set a pint of heavy cream. Make mozzarella or other cooked curd rennet cheeses- start with cream cheese (few drops rennet per few gallons milk- mix when warmed up to blood temp then put lidded in oven with light on overnight- strain in the morning)
Wow! great, simple...to the point and none of the bla, bla, bla...A friend told me of this when he saw how much I was spending on store bought Probiotic supplements...thanks lovely lady 👍
Hi, I have been given some grains and am trying to start them. I put them in new milk every 24h. The milk gets pretty firm like yogurt, but the grains are not growing. Every day when I strain it here is a little grit left in the seive but no large chunks! What can I do to get the culture to grow into nice big healthy grains? Thank you!
+katherinemch Leave them in longer than 24 hours. It takes time, but when they begin multiplying they will continue to do so quickly. Mine grow faster in the summer. Keep making kefir and soon enough you will have enough to give to your friends! Thanks for watching!!
+Dimitra's Dishes I have left my milk and grains out up to 48 hours, but usually by 36 hours, my kefir is ready. It all depends on the temperature in your house. Since the milk is thickening, you're doing a great job. If you can find raw milk from a good organic, pasture raised source, that is the best!!
Thanks for the great video. I recently started my kefir "lab" experiment. Did you use a plastic or nylon strainer? My kefir has a strong taste "taste like a cow" and also resembles the smell of yeast/ bread and a little carbonated. Is this normal? Anyway I'm still alive.
I would like to see someone actually show how to make kefir , not reproduce it you know , show what and where to get the actual grain starter to put in your milk ,
Wow it's really that simple? Thanks! I recently started making kombucha and when I was buying the scoby for that, a recommended product was kefir grains so I was like okay sure why not, but I had no idea what to do with them xD thank you. It's funny isn't it? We spend so much of our modern lives worrying about whether or not we should eat or drink something 'cause it's "gone off" only to realise that actually sometimes that's a good thing xD I started making cheese a couple of years ago as well, the number of people who freak out when they realise cheese is basically just mouldy gone-off milk is hilarious to me. I bet I can freak a few people out with kefir too now.
the species of fungus really matters here. Like how some mushrooms will give you a miserable death if you eat them and others are so remarkably healthy they put modern medicine to shame.
Thank you for this video! Vacation info was crucial, 6 months in the fridge is good news as I will be away for 4 months. Plus even if it separates into curds and whey it is still good. Leaving a milk product on top of my counter top or on top of my refrigerator was odd at first. TBS = 2 cups was useful too. I am shipping some kefir grains to my niece 2,000 miles away. I threw away my first batch and my second batch separated a bit and is pretty good , slightly tangy with a nice almost light tapioca'ish texture. Curious to see what my next batches are like. My kitchen stays around 68 degrees so I am borderline cool for kefir. I tried on top of my refrigerator but it was cool too. I don't like it warm in my house. I learned a bunch from this video! Thank you, Dimitra!
Great video! I have 2 questions. 1. Can you make your own grains the first time without having to purchase them? 2. How can I make it into a yogurt consistency? Please let me know, I just ordered some jars thinking I didn't have to buy the grains.
Dimitra's Dishes Thank you!🤗 One more question, sorry😌! I bought mine and its my 3rd day and my second time discarding the milk like the instructions say, but im feeding them regular full fat pasturized milk. Is this okay? I don't want to ruin them but I was planning on feeding the Organic milk when it is time to utilize the kefir. I just didn't want to start them of on expensive milk if I have to discard a few batches out ontil the 6th day.🤔
Thank you so much for such a simple video explaining the process. I have my grains, and I’ve been scared about trying to make it, but you’ve given me the confidence I need to give it a go 🙏🏽😊👍🏼
Great video and straightforward instructions, Ive bene making for over 10 years now and my kids have been drinking all their lives, great immune system booster! I cover my jar with a towel as the enzymes and culture work better in the darkness..... ;)
Rosa Whalen Hi, the amount of milk used can vary there is no set formula. Depending on how many kefir grains you have. Typically you need two decent table spoon full of grains to get you going but I’ve managed with less and still got perfect results it just takes longer. I usually prepare a litre at a time and with 2 tbl spoons of grains it will take around 12-16 hours to properly ferment. If you added 2 litres of milk you may need to leave it 16-20 hours but you can see when the milk start to separate you know it’s time. Depends on room temp as well. I always find best results to cover the jar with a tea towel whilst fermenting.. good luck. You can’t really go wrong tbh. 😀
@@medinabyars8683 apart from freeze dried grains I’ve never seen the fresh grains for sale. They are something that is given from one to another. If you search your local community you should find someone giving them away. Search ‘kefir community’ or forums to help you locate. Good luck !
Ive been making kefir for 10 year snow and we leave the lid slightly loose to help the fermentation gases release and we also cover the jar up with a towel as the process is more effective when its dark.. handy tip. also my kids eat the excess kefir grains, super powers right there!
Great video.. Would only add that when you want to put them into the freezer, it's also good to just rinse with bottled water, place into a zip tight plastic bag and then into freezer
@@jdc1957 I agree. Mine was packed well. I didn’t have time to start right away so I stuck it in the fridge for 3 days. I had no problem reviving it. I now have too much kefir that I have to put the grains back into the fridge again.
I love how easy this is to make Your own kiefer once you have Kiefer grains, HOWEVER, how and what are Kiefer grains made from?! I want to know what bacteria is put into the Milk to make more from the original fermented grains. Basically, "WHAT IN THE HELL AM I GOING TO BE DRINKING?!" I apologize for being Too Gruff. I just am a nosey old Grandma and curious. I want to know what bacteria is added so the grains are created? Thank You, for reading all of this and puttting up with my abruptness.
Dalaine Bloom I found this video it was interesting. Hope it helps! Watch "Where do Kefir Grains come From? ♡ Day 9" on RUclips ruclips.net/video/Vef0jcPQ8Yg/видео.html
Paul Stein For me it's not about money. The Kefir you buy in the store is very sweet whereas if you make it yourself you get to make it how you like it. I prefer mine with no added sugar.
Paul Stein here half a gallon of goat's milk is $10 bucks. So we use raw cow' s milk which is about $7.50. It's not so much about price as much as it is about health. Since drinking kefir my health has improved drastically. I'm in my late 30s and I don't look it. It has so many health benefits including anti- inflammatory properties which is wonderful for all of us that live with chronic pain.
Hey there Great video , I watched a few videos on the Kefir and there are only two videos I loved yours another You tubers mainly because it was simply explained lol , ok I had a couple of questions, if you have time and don't mind :). I love Kefir and drink it almost every day but I drink the Organic Wallaby Brand from Whole foods and I wondered how close to that type of kefir could I get when I make it at home. it definitely looks super easy and I am doing it more because I have been living with Rheumatoid Arthritis and Fibromyalgia for years now and if these probiotic packed drinks can make me even better then I will totally do this at home. Already ordered my Organic Kefir seeds . I just really love the texture and great vanilla flavor from wallaby you know and hope that I can make it as close as possible and with that vanilla flavor. curious do you lose any nutrients by making it flavorful , like by adding vanilla and sugar. Also I paid rounding off $10 for a table spoon of Organic Kefir Seeds ; so could I start with using a half a gallon of Organic milk and that will be enough Kefir seed ? and when I am done with that amount how much will it reproduce just from the first batch. Sorry for the million in one questions look forward to hearing back from you and thank you :) God Bless :) Dimitra's Dishes
Hi Janette Rodriguez !! Thanks, I'm so glad you like my video!! I really do believe in keeping things simple :) I've never tried the brand of kefir that you are talking about, but I do use my kefir to make lots of flavorful drinks. My strawberry smoothie is one of them. It's on my channel. I add vanilla and honey to that. As long as you flavor it after culturing it and not during. Sometimes my kefir is more sour and sparkly than others. It all depends on the season and temperature in my home. These grains are resilient though, so do not throw them away thinking you may have killed them! The general measurement is one cup of milk to one teaspoon of kefir grains. They multiply faster in the summer, I find. have you heard of the book: "Nourishing Traditions" by Sally Fallon. You should get it. Also, check out Dr. Mercola's website. It's one of my favorite natural health sites and it's free! His site is: www.mercola.com You will find lots of great articles on there that will help you on your healing journey! All the best from me!! I hope I answered your questions :) XOXO
Dimitra's Dishes Hey there , Thank you sooooo much for getting back to me ; I so appreciate all your wonderful info you just shared with me . So thank you ; well I finally got around to making my Kefir and it was kind of a mission for me because it wasn't producing with the Organic milk that I was using , so I used regular milk . Someone shared with me that because it was shipped and maybe from the days of not having millk and being fed it could take a while . Well that took me about a week to do and finally I got some nice creamy Kefir after a 24 hr fermentation. But I have a couple of questions if you have time :) . I noticed that I after I put it in the fridge it was still creamy but after day two or more it goes to a liquidy state on its own and I wondered if that was ok or even why that happens ? Ok the other question was I forgot all about my kefir and my daughters say it was probably 4 days but I think it was more like 3 days and the temp was kind of warm where it was so I wondered should I dump that kefir and start all over after I remove the kefir seeds or can I drink it still ? I did take out the seeds and placed it in a jar in the fridge so , it smells good it doesn't have an rancid smell or anything. The crazy part was the kefir seeds multiplied so much I was shocked , is that normal also do they multiply that quick he he .. Any way thank you so much and I will totally check out the book and site you mentioned for sure. Thank you for your kindness and keep up the wonderful work . I am a mom like you and have four girls and if its ok and you dont mind me saying so I think you are a stunning mom very beautiful. Ok God Bless you and your family and look forward to hearing back from . Jay Jay from F.L.A
Janette Rodriguez I'm so glad to hear that your kefir is multiplying. Soon you'll have enough to share with friends and family. I find that they multiply faster in the warmer months. My experience with kefir has been great. I've left it out at times for days....It never dies. You really have to work hard to kill these little guys :)The longer it stays out, the more sour it will get. You can keep it or strain out the kefir and start over a new batch with the grains. Keep using organic milk if you can. Raw is best.You can store the grains for a very long time (months) if you need a break or have too much kefir. My kefir separates into curd and whey in the refrigerator. I just mix it before adding to my smoothies. Keep it up. You'll get the hang of it :)
+Dimitra's Dishes hey i watched your video and have a question.. i have a grains now and i produce so much kefir milk so i think i wanna stop for a while.. you said we can store the grains for a long time.. are we must pour milk into before store it in refrigerator? and after a month or a year i stored it, can i consume the kefir milk ? is it really okay for store it for a long time without change the milk? by the way i store in the refrigerator its mean freezer or chiller part? thank you.. really need your feedback.. love your video by the way :)
I just thought to share that I personally store my kefir in the fridge with milk over it , I have about 6 to 7 tbs kefir seeds , about that probably and I pour about a cup of milk or if you want a half 1/2 cup of milk over it and I have left it for up to a month just in the fridge and then took it out and strained it and then made a new batch of kefir as I was running low . that's what I have been doing for some time now . I have also had my kefir milk in the fridge for well over a month and it still taste great and haven't had any issues with it at all . and I never switched the milk out I just left it in there fermenting. sometimes for me my milk would get nice and creamy and thick and then other occasions it wouldn't get that creamy, but in the end I still had some really good tasty kefir. Ok good luck hope you don't mind me sharing I remember when I was always asking questions and reaching out to others and at times I would get help and other times people were to busy.
Every one saying or writing how to make kefir and thy start opening jars and stuff, what you guys are doing is making kefir out of grain kefir that you already have in the jar. But how to make that grain kefir is the question? Other than buying in from any shop, how do we make the grain itself. :/
Maher Alsayid -you dont make the grain, which is the live culture, you have to obtain the grains by ordering online unless you know someone already making it, then maybe they will give you some. Kefir is the end result of the fermentation.
Can you explain please I'm a little slow lol...like when you add more milk after its fermented you top it it up for another 24 hours till it's fermented?
hope you see my question, and better yet, you give an answer, to drink it can be blended with berries or any other fruit?. thank you. I appreciate the video. Juan
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This video is proof that you can make a well-explained tutorial video in less than five minutes. I learned a lot about Kefir with this video. Well done!!
Yeah me too thank you Dimitra's Dishes
*It’s so unfortunate that ADULTS have the attention span of a 1yr old.🙄Yet they aren’t embarrassed to say it.*
Thats why I clicked
True, however I have been told it needs to be done without metal since that kills the process and I am seeing a lot of metal items there with the strainer and lids? Doesn't look like it has killed yours though?
@@ladymc2021 imho the lids are fine as they won't be touching the kefir. But I agree about the sieve. But I'm a beginner so what do I know lol
I love this video. Informative, quick to the point, no annoying music. Thank you!
but she hasnt mentioned it boiled cold milk or is it just raw milk unboiled cold later
@@syedjallal476 you dont boil the milk you use cold milk/raw milk. And keep that in a place above 70F for 18 hours.
@@MissSeems but raw milk have contaminations right it cant be advisable by any dr
It's pronounced Keh-Feer, by the way, not Kee-fur.
😅😅😅😅😂 that gets under your skin too?
What a gem you are. Just started drinking Kefir, currently buying a premium brand of Kefir at £2.75 a bottle. Obviously the price isn't good, and your method of producing fermented milk is going to save me money, even with raw or organic premium based milk from a shop. Thanks again, love. 👍
In Australia it is $8.95 per litre. I need 2-3 litres a week. It's so expensive Australia.
@@gretavains8707 $8.95? Are you buying bath milk?
I discovered kefir through a brand called "Graham's" in a home bargains supermarket, £1.39 for 500ml.
How did it go? Have you been making it each week? Or did you go back to buying it?
The kinds I see in the store are $3.73 for 4 servings, if I buy organic then it's $4.30. quite expensive.
I wonder if there is a way to add milk to these bottles and make it super easy. Lol. Am lazy. Seems easy anyway but am sure likely to goof it up and end up ill. 😊😊
Your comment gave me aids
8 years ago and this is the best video on Kefir still!
Thanks Dimitri. I really appreciate this late life learning ( I am turning 55 yrs in Nov) . And you are doing it so simple and easy for a beginner like myself.
Thank you! It's never too late to learn something new :) All the best.
Dimitra's Dishes , how do I make the starters ?Thanks 😊
I am 59 and still learning 🤗 at least the grand kids will have healthy stuff when we have them in our care ❤️
@@almamarques4169 you buy them on Etsy or Amazon. It is called Milk Kefir Grains. Good luck.
Dimitra. Dimitri would be her brother's name. 😂
Explained simply, efficiently, to the point, no trivial talk.
Perfect. Thank you. ❤️
I clicked this video because it was under 5 minutes, just as a previous comment by fazaro mentioned. Thank you for posting this!! I'm making kefir for the first time today, 5-13-2023.
How was it?
@@koya5001 Fantastic! I drink it everyday! I make it from ULTRA Non Pasteurized, ULTRA Non Homogenized Organic milk. Goat milk suit my body best, as I'm still struggling with Hashimotos, but milk from a cow is so delicious!
How's your experience going
This video is even more valuable in 2022 with the cost of living going nuts. Thank you 🙏
Still crazy prices in 2024!!!
Terrific video she’s so clear and makes it so easy I saved probably $50 just watching this video and not having to buy a kit on Amazon. Thank you so much for your channel
Where did you get the grains lol?
got my seeds 3 days ago and started my first batch following your instructions. Was able to make my first round of Kiefer, Kale and Blueberries smoothie this morning. 😋 Thanks for the guidance.
Kefir seeds? Can you please share the link for the exact brand? Thanks
Kale smoothie 🥴
Had to log on to tell you how great your video is. I had just about given up on the idea of making kefir as in the too hard basket but watching this today I will begin my kefir regime. I suffer from ulcerative colitis and seems like this is good for it as well as soft vegetables and here goes. Thanks for making it simple and easy and not trying to sell a product . Good work
Thank you for a clear tutorial. One question I have is about NOT using any metal utensils and bowls. I was warned that any contact with metals will harm the kefir crystals.
Just not aluminum
They don't tell which metal! More than half of all elements are metals. Alkaline metals form highly corrosive lyes; lead, arsenic, plutonium and mercury are very toxic. Radioactive metals such as radium, thorium and cesium are also not suitable. Aluminum and copper sometimes form toxic salts. Gold, platinum and stainless steel are safe for kefir because lactic acid is too weak to corrode these metals.
I’ve started using all bamboo/wooden utensils
@@littlelight3316 What about the strainer? I've never seen a non-metal strainer. Is there such a thing?
@@theynot4u
What about cheese cloth? I'm just guessing.
Don't need to use a new clean jar. The same one can be reused a few times. Lots of goodness.
You don't have to.
But, I do.
I was thinking of this and wondering, why clean the jar?
Personal preference, I guess.
I'm not a huge ASMR fan, but every now and then something just triggers it, a soft voice, nice soft background noise, the sounds of glass jars clanking with spoons
ah man I thought I was the only pervert, phew. I could fall asleep to this (in a great way)
Thank you Dimitra for the simple, clear, easy, and informative video! We needed a refresher before starting to make kefir again after many years off. This was just what we needed to feel confident we can make kefir easily at home again. Thank you also for mentioning that organic dairy is best, and that you can use cow, sheep, or goat milk! Take care.
this saved me from watching a 20 minutes video on kefir.
Me too💁♀️
The more videos I watched the more confused I got. I just did what the directions and this video said. great sucess.
@@The_Primary_Axiom Hello. Just go on Amazon and for 10-12 dollors buy the grains. it comes with directions for start up. Real simple. Just put bthem in milk for a day and you follow directions and within two times you will have started your grains to multiply.
@@The_Primary_Axiom the grains are purchased and multiply. So she did show how to make it.
Donna Schwenk has several videos doing the same thing on her channel and she's been doing it for years.
I know love the short and precisely done videos. 🙏
Thank you! A coworker gave me some Kefir grains and I thought I had ruined them but I did pretty much what you just showed. Now I won't be afraid to try the Kefir. haha
You took the intimidation of this process. You inspired me. Thank you for sharing.
This was one of two videos I watched when I started my kefir journey. Thank you! And it's a miracle foodm
It IS a miracle food.
I've been making milk kefir for about 5 years now, and this video is spot on. It is hard to hurt the grains. The first time I made it I didn't know to separate the grains so I drank them. That's one way. The main one is heat.
What is a heat temp that they should be under to stay healthy? Thank you
Does the milk need to be at room temperature?
@@Anne--Marie Room temp. I keep my apt. at 72°F, and once the grains are fully working my kefir is done in 24 hrs or less. Then right to fridge for 2 days, then strain the grains out.
@@billbale3200 Thank you!
I kept a bottle of lifeway kefir and had it in the fridge for a year and it was fine. Kept using a tablespoon here or there to sour cream or make homemade cheeses.
I chose to watch your video because you get right to the point, easy peasy and you kept it short. Thanks for the info, great job !
Awesome, thank you!
I don't strain mine, I just add more milk to the jar when its nearly empty and drink it lumps and all - I keep a couple of separate jars of starter grains in the fridge as insurance, in case its ever not enough to start the process, but I've never had to use them so far. I add more milk to these occasionally just to keep it live and growing. Don't use long-life milk, it doesn't work.
Can you eat the lumps/grains
@@SRC267 yes, I think you can use them to make pancakes etc.
@@MrSimonj1970 Sorry to bother but did I miss what size jars she uses or what size jars do you recommend. 32ounce or 64 ounce?
@@beroea2477 it's not critical, I'm sure you'll be fine either way.
Is the milk raw or boiled?
l appreciate that you explained how to store the grains when they're not in use. Thank you
A very concise tutorial/instructions. Loved it. Thank you!
Where do the ‘kefir grains’ come from for the first batch? And why rinse the jar since you don’t rinse the ‘kefir grains’? Thanks for the video and help!😊
In someone’s video they informed you can order the kefir grain packets on line.
Your kitchen/back living room looks lovely by the way. Thank you for showing us how to make these. In the UK the Kefir drinks are so expensive.
You forgot to mention that home made kefir is 100 times better taste 👍
Would you mind elaborating for me? I'm hoping to get this into my children who have sensory overwhelm with a variety of flavors and textures. Do you have any tips for making it yummy, not too strong of flavor and not too bland?
@@gabriellahsdancingheart8808 I tried the store bought kefir and didn't like it at all. Then I ordered some grains and started making it myself from whole milk. I like it with out flavor, but you can mix fruit and sweetener with it and make a smoothie for your kids.
@@gabriellahsdancingheart8808 try mixing it with a smoothie .
please what is kefir. Where or how do you get kefir grain?
If you don't have kefir you can't make it?
@@kilpel2Minevis vary sour with a strange taste and is no creamy. I don't know why...The kefir grains doubled the volume.
Many thanks. I bought Kiefer grains and the way the instructions went suggested I would have to keep on buying grains which I knew could not be true - this is simple straightforward
Thanks for NOT having the ANNOYING BACKGROUND music!!!! Ha!!
I love how thick your kefir milk is. Just started on this. Thank you for the concise video
For flavored kefir, do you just add blueberries or strawberries or do you blend them first?
Whichever way you want to do it. There is no wrong way.
once I get it started I don't do any grain separation. I simply shake it up and pour it in other 64 ounce jars and add milk and repeat the process. Works for me
Made it! Came out great
so easy ❤
I've been making kefir for long. Only don't let tap water come in contact because chlorine kills it. Secondly the milk, or let's say curd you get from the stainer is your drink. Make whey or if it in your mixer. Adding salt makes it tasty but better use it without salt. It's very refreshing and fulsome drink.
“... It's so easy, I mean really, you just cannot mess this up ❣”
*Challenge accepted*
Great, so simple. Now I feel more confident. Tomorrow I will have my 1st batch of plain kefir
Where do you get your Keifer grains. Can you start with store bought keifer instead of starting with the grains
I was able to reproduce kefir grains from store bought kefir. I rinsed the plastic kefir bottle with milk with what was left over and added a few splashes of kefir and next day, you have kefir. Soon, you'll have your own grains. It takes time so be patient for the grains to grow in size. 😊
Thank you very much for the response, your information is vital, I must do this order today, am really anxious to seeing these grains for the first time in my life and start using them. you are doing a wonderful job, thanks again.
You're welcome :)
Such a good video. I watched several till I got to yours and yours was the only one I understood. Thank you!
Your recipes are without comparison. I started watching for one or two Greek specialties (pastichio!), but ended up watching them all. Thank you.
Super video, shows how easy it is to make some very good, healthy food. Thank you
Very educational. Question please if u don’t mind. What would be the maximum and minimum temperatures you could safely ferment this? It’s always on the warmer side in the summer and cooler side in winter. Thank you.
Max. and minimum temps for growing kefir. I live in an area that has 40 degree C days in a summer heatwave and about 10 degree C minimum outside in the winter and my kefir grows for 24 hrs in summer and I leave it for 2 days in really cold weather. I grow it in a warm cupboard above a stove in cold weather.
Hi. I have been buying kefir from shops for years. Having watched this video and another similar one I decided to do it by myself. Thank you for all the advice. It really is tasty.
What do you think after drinking kefir for years ,has it done good. Thanks
To make kefir you do not need to look for grains. Buy a kefir bottle from the supermarket, put in the milk and within 1-2 days is ready.
Kefir bottle? The one ready to drink.
Beautiful, easy to understand, quick simple tutorial.
HI Lovely, great video. Question for you, how you ever used Water Kefir Grains and converted them to Milk Kefir Grains? I know it can be done in reverse Milk to Water Grains but i'm curious if it can be done the other way around? Cheers Jay
Idk for sure, but I don't see why not. Go for it! Give the grains a few rounds to really get in a groove with it, if needed.
My son just showed me how to do this and I've been making a batch this weekend. It was successful! Kind of fun to do too.
Can we use boiled and cooled milk to make kefir?
@@sapnapaul3477 no you need raw milk
Actually I tried the first ferment with boiled and cooled milk, works fine
@@sapnapaul3477 it woks but the befinits are low is what i heard
For a first time Kefir maker like me, where can I get the Kefir grains. Thats more important to know then how to make it. Making it is the most easiest thing. But where to get the Kefir grains?
Noori H you can buy them online on eBay and on other websites just type in kefir grains
Noori H I bought mine on Etsy because I like the idea of buying them from someone who’s been developing them in raw or whole milk from the beginning. You know where they’re coming from
bought mine in a local cheese shop (it was called YoBiotik)
Exactly!!! That's what I been asking ! Thank you very much
The Humble Peach
m
Answered every question I could think of! Thanks for the great video
Hi Dimitra! I learned to make kefir watching your video and now my whole family enjoys it everyday!
I also make cheese from my Kefir by draining it through cheese cloth. It's amazing! Do you do this? If you do, what do you do with the whey that drains off?
I know it's super healthy and sometimes I just drink it as is, but there must be something I can do with it. Any ideas?
Make sour cream- one tablespoon of kefir can set a pint of heavy cream.
Make mozzarella or other cooked curd rennet cheeses- start with cream cheese (few drops rennet per few gallons milk- mix when warmed up to blood temp then put lidded in oven with light on overnight- strain in the morning)
Thanks for this.. but where do we get the Kefir grains in the 1st place so as to be able to make the Kefir?
@David J Caron - Ebay and Amazon - I am starting this process myself soon. Usually get the plain sugar free Kefir at Aldis.👍😃
Wow! great, simple...to the point and none of the bla, bla, bla...A friend told me of this when he saw how much I was spending on store bought Probiotic supplements...thanks lovely lady 👍
Hi, I have been given some grains and am trying to start them. I put them in new milk every 24h. The milk gets pretty firm like yogurt, but the grains are not growing. Every day when I strain it here is a little grit left in the seive but no large chunks! What can I do to get the culture to grow into nice big healthy grains? Thank you!
+katherinemch Leave them in longer than 24 hours. It takes time, but when they begin multiplying they will continue to do so quickly. Mine grow faster in the summer. Keep making kefir and soon enough you will have enough to give to your friends! Thanks for watching!!
+Dimitra's Dishes I have left my milk and grains out up to 48 hours, but usually by 36 hours, my kefir is ready. It all depends on the temperature in your house. Since the milk is thickening, you're doing a great job. If you can find raw milk from a good organic, pasture raised source, that is the best!!
+Dimitra's Dishes Thanks very much!
Omg thank you for simplifying the process! I was so scared of messing up.
Thanks for the great video. I recently started my kefir "lab" experiment. Did you use a plastic or nylon strainer? My kefir has a strong taste "taste like a cow" and also resembles the smell of yeast/ bread and a little carbonated. Is this normal? Anyway I'm still alive.
carbonated? it appears yeasts in the kefir has fermented milk sugars into alcohol. making it simple, you have fermented too long.
Thank you for being to straight and precise... You are a blessing.❤
I would like to see someone actually show how to make kefir , not reproduce it you know , show what and where to get the actual grain starter to put in your milk ,
You can't make it from scratch. It is an organism with its own DNA and was created by evolution. So you can only get a copy from somewhere
@@Quiark really?😮 I was going to search how to make a kefir starter. I am not sure where to buy kefir grains 😭😭 probably Amazon
Superb and super simple. Many thanks in advance have mine currently brewing now 😁
Wow it's really that simple? Thanks! I recently started making kombucha and when I was buying the scoby for that, a recommended product was kefir grains so I was like okay sure why not, but I had no idea what to do with them xD thank you. It's funny isn't it? We spend so much of our modern lives worrying about whether or not we should eat or drink something 'cause it's "gone off" only to realise that actually sometimes that's a good thing xD I started making cheese a couple of years ago as well, the number of people who freak out when they realise cheese is basically just mouldy gone-off milk is hilarious to me. I bet I can freak a few people out with kefir too now.
the species of fungus really matters here. Like how some mushrooms will give you a miserable death if you eat them and others are so remarkably healthy they put modern medicine to shame.
What does xD mean?
@@lauriey1518 it's the text version of the 😆emoji
Kefir cheese is good too
Great easily understood presentation and you're a doll too.
YOU ARE Making kefir but I think you dont need to use that many grains. one thumb sized grain to a quart of milk should work.
Thank you for this video! Vacation info was crucial, 6 months in the fridge is good news as I will be away for 4 months. Plus even if it separates into curds and whey it is still good. Leaving a milk product on top of my counter top or on top of my refrigerator was odd at first.
TBS = 2 cups was useful too. I am shipping some kefir grains to my niece 2,000 miles away.
I threw away my first batch and my second batch separated a bit and is pretty good , slightly tangy with a nice almost light tapioca'ish texture. Curious to see what my next batches are like. My kitchen stays around 68 degrees so I am borderline cool for kefir. I tried on top of my refrigerator but it was cool too. I don't like it warm in my house.
I learned a bunch from this video!
Thank you, Dimitra!
Great video! I have 2 questions.
1. Can you make your own grains the first time without having to purchase them?
2. How can I make it into a yogurt consistency?
Please let me know, I just ordered some jars thinking I didn't have to buy the grains.
No, you must buy the grains
Dimitra's Dishes Thank you!🤗
One more question, sorry😌! I bought mine and its my 3rd day and my second time discarding the milk like the instructions say, but im feeding them regular full fat pasturized milk. Is this okay? I don't want to ruin them but I was planning on feeding the Organic milk when it is time to utilize the kefir. I just didn't want to start them of on expensive milk if I have to discard a few batches out ontil the 6th day.🤔
@@getdelusional5027 homogenized better also full fat best
@@DimitrasDishes Unless you can get Raw milk from organic (non GMO) grass fed animal (Camels are the best)
Thank you for this great video 😁
Thank you so much for such a simple video explaining the process. I have my grains, and I’ve been scared about trying to make it, but you’ve given me the confidence I need to give it a go 🙏🏽😊👍🏼
Do you use it with raw Milk or boiled milk?
WHERE do get the kefir grains from?
The link is in the description box :) Amazon has them.
Cant you just ferment the milk in the fridge and get the grains looks like i have the grains in my fridge these curds look like what i have already
Απλά όμορφα λυτά και καθαρά σε ευχαριστούμε
Great video and straightforward instructions, Ive bene making for over 10 years now and my kids have been drinking all their lives, great immune system booster! I cover my jar with a towel as the enzymes and culture work better in the darkness..... ;)
I mised the part how many cups of milk do we need
Rosa Whalen Hi, the amount of milk used can vary there is no set formula. Depending on how many kefir grains you have. Typically you need two decent table spoon full of grains to get you going but I’ve managed with less and still got perfect results it just takes longer. I usually prepare a litre at a time and with 2 tbl spoons of grains it will take around 12-16 hours to properly ferment. If you added 2 litres of milk you may need to leave it 16-20 hours but you can see when the milk start to separate you know it’s time. Depends on room temp as well. I always find best results to cover the jar with a tea towel whilst fermenting.. good luck. You can’t really go wrong tbh. 😀
Can someone suggest where to purchase the grains
@@medinabyars8683 apart from freeze dried grains I’ve never seen the fresh grains for sale. They are something that is given from one to another. If you search your local community you should find someone giving them away. Search ‘kefir community’ or forums to help you locate. Good luck !
@@Reaper_66Six thank you for this, I wasn't sure how to start it. Now I know 😊
Thank you Dimitra! Now I know what Kefir is, how to make it, and how good it is for you.
I thought you have to leave it uncovered for it to become kefir in the jar?
You cover yours, it still works?
it works perfect every time :)
Ive been making kefir for 10 year snow and we leave the lid slightly loose to help the fermentation gases release and we also cover the jar up with a towel as the process is more effective when its dark.. handy tip. also my kids eat the excess kefir grains, super powers right there!
Thank you, thank you, thank you!!!! Just when I thought I knew everything you've taught me a wealth of info. God bless people like you!
Great info, to the point. Cheers
Thanks! Cheers to good health :)
Great video.. Would only add that when you want to put them into the freezer, it's also good to just rinse with bottled water, place into a zip tight plastic bag and then into freezer
Where do you get the initial kefir grains?
I got mine on Amazon.
@@angiehoang7949
And .......
It takes a few to get a GOOD product, as your purchase is stressed in shipping.
@@jdc1957 I agree. Mine was packed well. I didn’t have time to start right away so I stuck it in the fridge for 3 days. I had no problem reviving it. I now have too much kefir that I have to put the grains back into the fridge again.
I kept losing my grains by rinsing and straining too much to get the fermented milk out! Good to know I can just add it all back in to the next batch.
I thought that you were NOT supposed to rinse the jar out, except use a clean jar about once a week.
I like to rinse it. It's up to you.
I make my own Kiefer also. I love it. I drink mine at night for a good nights sleep!
I love how easy this is to make Your own kiefer once you have Kiefer grains, HOWEVER, how and what are Kiefer grains made from?! I want to know what bacteria is put into the Milk to make more from the original fermented grains. Basically, "WHAT IN THE HELL AM I GOING TO BE DRINKING?!"
I apologize for being Too Gruff. I just am a nosey old Grandma and curious. I want to know what bacteria is added so the grains are created?
Thank You, for reading all of this and puttting up with my abruptness.
Dalaine Bloom
I found this video it was interesting. Hope it helps!
Watch "Where do Kefir Grains come From? ♡ Day 9" on RUclips
ruclips.net/video/Vef0jcPQ8Yg/видео.html
If kefir has amazing benefits, we don’t need to find out where the grains come from because their is no problem to solve. Just believe
You can buy kefir grains then you wont need to buy again ,just keep making kefir at home and your grains will multiply .
Excellent presentation and simple
Covering creates effervescent, using cheesecloth allows gases to escape.
Paul Stein For me it's not about money. The Kefir you buy in the store is very sweet whereas if you make it yourself you get to make it how you like it. I prefer mine with no added sugar.
Paul Stein here half a gallon of goat's milk is $10 bucks. So we use raw cow' s milk which is about $7.50. It's not so much about price as much as it is about health. Since drinking kefir my health has improved drastically. I'm in my late 30s and I don't look it. It has so many health benefits including anti- inflammatory properties which is wonderful for all of us that live with chronic pain.
Excellent, concise video with all I needed to know. Thank you!
18 hourse!!! The time of fermentation should be a least 24 hourse and maximum 48 hours to get the benefit of the good bacteria!
24 hourse.. What????
A wonderful, to the point video and clearly spoken. It was very helpful info, thanks for that Dimitra!
Hey there Great video , I watched a few videos on the Kefir and there are only two videos I loved yours another You tubers mainly because it was simply explained lol , ok I had a couple of questions, if you have time and don't mind :). I love Kefir and drink it almost every day but I drink the Organic Wallaby Brand from Whole foods and I wondered how close to that type of kefir could I get when I make it at home. it definitely looks super easy and I am doing it more because I have been living with Rheumatoid Arthritis and Fibromyalgia for years now and if these probiotic packed drinks can make me even better then I will totally do this at home. Already ordered my Organic Kefir seeds . I just really love the texture and great vanilla flavor from wallaby you know and hope that I can make it as close as possible and with that vanilla flavor. curious do you lose any nutrients by making it flavorful , like by adding vanilla and sugar. Also I paid rounding off $10 for a table spoon of Organic Kefir Seeds ; so could I start with using a half a gallon of Organic milk and that will be enough Kefir seed ? and when I am done with that amount how much will it reproduce just from the first batch. Sorry for the million in one questions look forward to hearing back from you and thank you :) God Bless :) Dimitra's Dishes
Hi Janette Rodriguez !! Thanks, I'm so glad you like my video!! I really do believe in keeping things simple :)
I've never tried the brand of kefir that you are talking about, but I do use my kefir to make lots of flavorful drinks. My strawberry smoothie is one of them. It's on my channel. I add vanilla and honey to that. As long as you flavor it after culturing it and not during. Sometimes my kefir is more sour and sparkly than others. It all depends on the season and temperature in my home. These grains are resilient though, so do not throw them away thinking you may have killed them! The general measurement is one cup of milk to one teaspoon of kefir grains. They multiply faster in the summer, I find. have you heard of the book: "Nourishing Traditions" by Sally Fallon. You should get it. Also, check out Dr. Mercola's website. It's one of my favorite natural health sites and it's free! His site is: www.mercola.com You will find lots of great articles on there that will help you on your healing journey! All the best from me!! I hope I answered your questions :) XOXO
Dimitra's Dishes Hey there , Thank you sooooo much for getting back to me ; I so appreciate all your wonderful info you just shared with me . So thank you ; well I finally got around to making my Kefir and it was kind of a mission for me because it wasn't producing with the Organic milk that I was using , so I used regular milk . Someone shared with me that because it was shipped and maybe from the days of not having millk and being fed it could take a while . Well that took me about a week to do and finally I got some nice creamy Kefir after a 24 hr fermentation. But I have a couple of questions if you have time :) . I noticed that I after I put it in the fridge it was still creamy but after day two or more it goes to a liquidy state on its own and I wondered if that was ok or even why that happens ? Ok the other question was I forgot all about my kefir and my daughters say it was probably 4 days but I think it was more like 3 days and the temp was kind of warm where it was so I wondered should I dump that kefir and start all over after I remove the kefir seeds or can I drink it still ? I did take out the seeds and placed it in a jar in the fridge so , it smells good it doesn't have an rancid smell or anything. The crazy part was the kefir seeds multiplied so much I was shocked , is that normal also do they multiply that quick he he .. Any way thank you so much and I will totally check out the book and site you mentioned for sure. Thank you for your kindness and keep up the wonderful work . I am a mom like you and have four girls and if its ok and you dont mind me saying so I think you are a stunning mom very beautiful. Ok God Bless you and your family and look forward to hearing back from . Jay Jay from F.L.A
Janette Rodriguez I'm so glad to hear that your kefir is multiplying. Soon you'll have enough to share with friends and family. I find that they multiply faster in the warmer months. My experience with kefir has been great. I've left it out at times for days....It never dies. You really have to work hard to kill these little guys :)The longer it stays out, the more sour it will get. You can keep it or strain out the kefir and start over a new batch with the grains. Keep using organic milk if you can. Raw is best.You can store the grains for a very long time (months) if you need a break or have too much kefir. My kefir separates into curd and whey in the refrigerator. I just mix it before adding to my smoothies. Keep it up. You'll get the hang of it :)
+Dimitra's Dishes hey i watched your video and have a question..
i have a grains now and i produce so much kefir milk so i think i wanna stop for a while.. you said we can store the grains for a long time.. are we must pour milk into before store it in refrigerator? and after a month or a year i stored it, can i consume the kefir milk ? is it really okay for store it for a long time without change the milk?
by the way i store in the refrigerator its mean freezer or chiller part?
thank you.. really need your feedback..
love your video by the way :)
I just thought to share that I personally store my kefir in the fridge with milk over it , I have about 6 to 7 tbs kefir seeds , about that probably and I pour about a cup of milk or if you want a half 1/2 cup of milk over it and I have left it for up to a month just in the fridge and then took it out and strained it and then made a new batch of kefir as I was running low . that's what I have been doing for some time now . I have also had my kefir milk in the fridge for well over a month and it still taste great and haven't had any issues with it at all . and I never switched the milk out I just left it in there fermenting. sometimes for me my milk would get nice and creamy and thick and then other occasions it wouldn't get that creamy, but in the end I still had some really good tasty kefir. Ok good luck hope you don't mind me sharing I remember when I was always asking questions and reaching out to others and at times I would get help and other times people were to busy.
My 6 year old daughter and I really enjoyed this and hope to make some soon! Thanks!
Cheers to good health!
Every one saying or writing how to make kefir and thy start opening jars and stuff, what you guys are doing is making kefir out of grain kefir that you already have in the jar.
But how to make that grain kefir is the question? Other than buying in from any shop, how do we make the grain itself. :/
The drink is called kefir.
Maher Alsayid -you dont make the grain, which is the live culture, you have to obtain the grains by ordering online unless you know someone already making it, then maybe they will give you some. Kefir is the end result of the fermentation.
Maher Alsayid: Bacteria in kefir is first obtained from sheep intestine contents. I read that on Wikipedia.
You didn't say not to use metal strainer or spoons.
I just learn that kefir would be good for my family. Thank you for teaching me what to do.
I make mine even easier. I just leave a bit of kefir i made in the jar and add milk. Thats all you gotta do.
Can you explain please I'm a little slow lol...like when you add more milk after its fermented you top it it up for another 24 hours till it's fermented?
hope you see my question, and better yet, you give an answer, to drink it can be blended with berries or any other fruit?. thank you. I appreciate the video. Juan
"Pop those pills" haha
Thank you for this, it was super informative and helpful!! Gonna make kefir for the first time. Gonna use raw milk!!
AND ALWAYS USE NON-METALLIC UTENSILS.
Its alright as long it is stainless
One of the best explanation on utube , 👌
organic goats.milk......
Cant believe I am just now seeing this...so excited to try.
THE ONE thing I'm confused is do you tighten the lid when your fermenting it or not? thank you
No, I let them breathe. Do not tighten it.
Thanks, a great video, I drink kefir every day. Where can you buy kefir grains?
Hold on a second!!! YOU DIDN'T SAY WHERE THE GRAINS COME FROM. My very first video to watch on how to make kefir and MASSIVE chunk of info missing
You can order them online. Amazon has them.
She has it listed in her description area.
Do some homework and stop complaining
How do i super like this@@SolarMumuns