How to make REALLY thick Kefir yoghurt
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- Опубликовано: 30 июл 2024
- YES THE AUDIO IS RUBBISH. How to make beautiful thick creamy kefir yoghurt. YOGHURT, not Kefir Milk! Yes, in this video we happen throw the whey, but this is full of protein and can be used in other recipes. The Tap water is from a local well, and has no chlorine/flourine. The sweetener is just because I find it tart - you don't have to add this! Finally - the comments here are insane - it's like the Kefir Police.
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Well all I can say is after suffering with a leaky gut for 6yrs and suffering with extreme fatigue, after using Kefir for two weeks I am now a new man 99% of symptoms have gone and I have so much energy now it's a miracle no brain fog no cramps e.t.c. Thank GOD ALMIGHTY and for my new Christian friend for putting me onto this. I love the taste and make it in a more traditional way. Try it GOD BLESS ALL.
Stephen, I am so pleased that your health has improved. The history of kefir goes back hundreds of years and the people who ate it lived long vigorous lives. And all these new wholefood vegan food faddists say that dairy is evil and you should never touch it! I intend to get some grains and get started!
@@suecollins3246 hello, any updates? I intend to make kefir myself and I have access to grains.
Thank you!
I'm having tummy issues my self . Are you still using this and is it still helping your gut?
@@michellebeebelewisfrith1544 I use it everyday usually mornings yes it is still working brilliantly. You can make it yourself just watch a couple of video clips. In the meantime you can buy it from Sainsbury's it is called Biotiful gut health ORGANIC. Kefir drink original. It is £2.80p a bottle and has a green table
@@michellebeebelewisfrith1544 Sorry just a follow on it is a green label. Don't buy the fruit laden ones to much sugar if you don't like the sour taste then mix a banana or some beery's like a smoothey. I Make about 12 bottles for approximately £6.00 use only Organic milk with the grains. God Bless if you. want, let me know how you get on. Also it is good to eat a basically good diet although we all pig out sometimes on what we shouldn't I know I do.
They whey which you dispose of is HIGHLY nutritious. At least pour it on your garden plants or feed it to your animals.
true!
That whey is great for making sauerkraut. Just shred cabbage and some carrots finely, place them in large jars and top up with whey making sure vegetables are immersed adding water if there's not enough whey to cover. No need to add any salt or pressing the veggies. The sauerkraut will be ready in about a couple of weeks. Whey is too precious to just throw away.
Do you have to have enough when to cover the veggies, or can you add water if you do not have enough? Will whet sauerkraut taste different than salt and water brine sauerkraut?
@@Acadia26 yay!!
Or ferment veggies with it.
Lovely video! Ignore the know-it-alls here, when your kefir is obviously thriving. I do a shorter 1st ferment, shake it up, strain through a sieve to pick my grains out. Leave it for a second ferment till it separates and then drain the whey. Works well without so much equipment to wash up. I'm lazy like that.😁 But if you've got a system that works, it works!
I plan to use mine in my ice cream maker to mix with blueberries and make frozen yogurt. And yes, I will add a non nutritional sweetner to sweeten, like you did.😄
These kefir grains are so hardy the only thing that kills them is heat. So my extra grains even go in the freezer. Now some people will obviously ghast at that.😂
Enjoy your lovely kefir!
Hi how do you drain your Whey from the grains?
It is interesting to see the use of metal spoon, tap water rinsing, discarding the whey, etc. that all go against the "conventional" method, yet the final products still look great. This simply prove that the little grains are just die-hard workers that dutifully perform their functions. In other words, this is not rocket science, and you can't really mess it up. No need to fuss over it...
Steve Just Saying
Exactly! Its nothing like I do it and the results are great! Big fat happy grains. I love that about you tube. You can see what is actually working for people and compare it to what you "know " this video blows all my fussing over my grains right out of the water!
That's what I would think.
I'm pretty sure the "no metal" thing came from a time before Stainless steel! Back when metal was considered Aluminum or Pewter which are reactive to the acids produced or Copper and Silver, both of which are antibacterial and would do harm to the kefir grains and the fermented product!
The no rinse thing may be because of chlorine content of municipal water systems, placed there to kill bacteria!
Exactly! Besides that, it is way over fermented. This kills off so much good bacteria.
fctuber I've actually had greyish streaks in my kefir from the metal being eroded off the spoon in a matter of seconds. That's how powerful kefir is.
Some advice for those watching from the USA: most tap water in the US is heavily chorinated. you DON'T want to use it to rinse kefir grains. use bottled or filtered water instead (or milk).
I have made kefir in the same jug for 5 years and never have rinsed the jar or the grains. It develops a hard cheese crust all inside the jar which is quite tasty,
Thats metal 🤟🏻
@@maexle101 metal?
@@NoToYellowpigs metal is a material that, when freshly prepared, polished, or fractured, shows a lustrous appearance, and conducts electricity and heat relatively well. Metals are typically malleable or ductile - commonly used in machinery, automotive and other industries where required... hope this helps 💡🥸
@@NoToYellowpigs "metal" like the music genre. Commonly referred as brutal or hardcore.
not washing your kefir jar for 5 years and eating the cheese crust (lol), i consider this pretty "metal"
@@maexle101 ah ok, not literally metal. As long as the nutrients in it, anyone can eat and enjoy it.
You guys have clearly mastered making kefir yogurt. I can't wait to try this method.
I mix some whey in my chia seeds and the rest with Kefir. Years ago, when I made yogurt, I have always thrown it out. Then realized how nutritious it is. Now when I make kefir, I just have a separate jar and mix it with my breakfast cereal. Too good to waste. Some people were saying it ruins the grains when you rinse them with water, but obviously not judging by how healthy your grains look.
This gave me the steps I was (frustratingly) missing in order to make our kifir beautifully thick and sour. After removing the grains I now continue to leave it out on the bench until it fully separates. I drain off the whey (the chickens love it!) on alternative ferments and add remaining sieved solids to the kefir jug. This gives us a fabulous thick kefir. I also know how to make yoghurt now! Thank you for the video and information!
Hi are you saying that instead of taking the Whey out first, yoy instead separate the grains and then leave the kefir out to separate the Whey?
How do you drain off the Whey?
@@AJ-ku9jz Actually, I have varied my process again after a year of experience.
I live in Australia. It's warmer here and the ferment process may occur differently/slower in colder climates.
The milk visible separates in the jar after a day. I can see a layer of whey develop somewhere towards the bottom of the jar.
I put the sieve over a bowl, slide a spoon down the inside of the jar, lift the grains a little and tip to drain the whey through the sieve into the bowl. Remove desired amount of whey before processing the rest of the jar's contents through the sieve into the bowl and saving in the fridge. It thickens up even further after a day in the fridge.
The grains/milk ratio in the jar will determine the timing of the separation. I cull the grains when there are more grains than milk in the jar and then takes a few days to resume a daily changeover again. I have also noticed that spring/summer milk behaves differently to winter/autumn milk. During the spring/summer period it not only ferments quickly due to warmer days and high fat in the milk, but I occasionally have to make a batch and leave in the whey to thin it down so it is still pour-able from the jug! Winter milk never seems to ferment as thickly.
I don't rinse the grains (someone else's idea and it was a good one!). Just sieve well and chuck straight back in the same jar. Sort of like a semi-starter on the next ferment. I will rinse the grains, change the jar and jug in the fridge as required.
Never had a problem doing this and is working well for us and our household routine.
Hope that helps :-)
@@joeybrown3583 Wow thank you so much for that thorough reply.
I've been doing it how you describe you are now. However, when I desire really thick greek type yoghurt texture, it's a nightmare getting the grains out.
As you've done it both ways, could you describe what you did when you was removing the grains first please?
@@AJ-ku9jz Ah I see. I would just use a spoon and remove them.
This was simple at the time as I had 5 large sized cauliflowers and they were easily found at the top for extraction.
My current grains are small having broken up over time into approx 10/20c pieces.
It would be difficult to use that process now.
It is entirely possible that not rinsing them (nor being particularly gentle with them) discourages larger grains. Who knows!
You will find they are easily fished out from the top of the jar the larger they are. Cheers.
The whey has more probiotics + it's important to colonize the lower gi tract (small intestines+colon)
It’s amazing that people can debunk an obvious method that works well for you. My way is a little different, but it works for me. Thank you for sharing your way so I may try it also.
May I ask what the purpose of putting it for 4 days in the fridge first is? Wouldn't it be quicker to just leave it on the side for 2 days and that's it? I've read elsewhere that when it's in the fridge the cold prevents any fermentation, so isn't it just sitting there doing nothing? I'm curious as to how it all works. Please help! Thanks 😊 xxx
i appreciate your no bullshit video to demonstrate the way to make such a thick and yogurt-like milk kefir. Super easy to follow.
Thanks for sharing! I have just gotten some kefir grains and will follow your method. Hopefully I will get the same results.
Can I use almond milk to make kefir yogurt?
Also, what’s your reason for putting in the fridge and then in the counter? Why not just on the counter for 2 days?
you have such a calm soothing voice
Id mix the whey back in, sieve the grains out. Then I'd double ferment the kifeer with fruit until it separated again, THEN syphon off the whey. Easter, more nutrients and tastier. I recon
Do you siphon the whey instead of sieving it out so you don’t have to drain it for a long time to get the consistency you’re after? I suppose you could invert the jars during the two-day second fermentation and then just loosen up the lid to drain the whey out. It might be messy though.
Great video, very informative! A quick query - you appear to be using 2 litre Kilner jars and quite a bit of kefir grains, what grain to milk ratio do you recommend?
could i use some of it for chip dip? (16oz to 1/2 tsp salt and 1/2 tsp onion powder) ... would the salt end up killing the bacterial properties of the kefir? just curious cuz i want to get into this and i make my own chip dip all the time and that kefir stuff looked just like sour cream. im betting i could easily turn that into chip dip in between when the mood strikes me . or now that i think of it maybe even dill dip of some sort.
Great vid, interesting method. Been making this stuff for years and I think kefir grains are waaaaaaay more robust than a lot of sources lead you to believe. Avoiding metals, washing grains, not using tap water if making water kefir - don't worry too much about any of them.
I totally love this video! It’s completely different than what is taught , but I love how you got the same results. This looks absolutely great! A very low maintenance way of fermenting if you ask me. I have some in the fridge that I will try this method on.
I wish I could have a transcription of your video, I can't understand. So According to your method, I add milk to grains. Then, I place it the container in the fridge for 4 days. Then, I drain the liquid. Right?
I love this, I must try it. Thanks for the video
It's not Keifer-yoghurt - it's just kefir! Kefir and yoghurt are two different things. You seem to have a huge amount of grains for the amount of milk. Less grains would make a less acidic kefir and if you leave it for less time, so that it doesn't actually separate, then you wouldn't need to throw any of this nutritional drink away or need to add any artificial sweeteners. The use of any metal implement is not recommended when making kefir.
Also just so you know usually when you have fast making kefir and it is very chunky on the top and very carbonated that usually means it's on the yeasty side
@@ambercalhounmusic How do you correct for this?
You can make yogurt from kefir flowers.
and since they get rid of the acidic moisture, sugar isn't even necessary. the moisture is just the sour part.
I thought it was another American thing, Kefir yugurt. But obviously ignorance knows no boundaries. It is possible to make yoghurt using kefir as the starter, but there's only one video which doesn't seem reliable.
You can use stainless steel. The minimal exposure to it doesn’t harm the grains.
For how long can l store ricewater in the fridge as i want to use it for my skin
Interesting, You certainly do things that fall outside of the “established norm” of handling Kefir... sort of shows us that these little miracle Grains are heartier than most of us realize.
I wish I had good tap water like you, mine is city water loaded with chlorine and fluoride so I would never let it hit my Kefir.
Hopefully, you can find an alternate source to discard that Whey... perhaps a holistic vet clinic is near you. So good for sick dogs and other animals.
Many comments here are hilariously dogmatic... our tap water comes from a borehole and has no chlorine etc... the sugar is stevia mixed with a zero cal alcohol sugar... not natural, but it's what we like. The whey is sometimes used when I'm making flapjacks for cycling or baking bread. Our grains grew from a single piece so momentary contact with stainless steel is totally benign... the resulting material is still very tart and certainly contains plenty of whey still. I didn't realise the video had got so much attention from 'experts' :P
@@voiceofsanity999 Thank you for trying something new! This stuff looks really good, and I want to try this now! I am having a hard time hearing you in the video. Is there a way you can type out your process? It would really help me when I try to replicate what you made. Can't wait!
@Matthew Kenney - Personally, I like your approach--civil, yet imparting information you find helpful. Have always appreciated the "sandwich" formula and then I'm more apt to listen and consider what is being said to me
I've been wondering if I could use the kefir to make yogurt, so I really appreciate this video.
For those that don’t want to deal with the tubing, I use a turkey baster. Just gently insert to below the solid, usually not problems. Since they come apart for cleaning, works great.
Why not just use a sieve?
@@dmythicait’s my question too, I will try and just sieve it all to find out lol😅
Or can't you just remove the yogurt with a spoon? I've seen people doing it
@@vpambs1pt great, much easier 🫶
that's what i do and it works just fine. @@vpambs1pt
I heard you can make some tasty cream cheese! Can't wait to try it
I'm not going to criticize. It's not how I make kefir, but it seems to work well for you and I learned that some of the rules I function by are not absolutely necessary. thanks.
@ Steve Krause -- O, I could work with you; nicely done
I have so many Kefir grains I dont know what to do with it all. Why use a hose to separate the whey when you can do that when you sieve it any way? So what you are saying is just keep your Kefir for a longer time it will turn into yogurt?
I very much like how you recommend whole milk and not skimmed or low fat milk. It's not only better for the Kefir grains but also for us as people. And I love how the jars are cleaned without detergents and only water. Very good instruction video all in all.
Or you could store up the kefir, use a large slotted spoon to remove the kefir grains, allow to separate, then carefully pour off the whey. Sounds so much faster, and easier than your method.
Wow!
Damn that looks good!
I loved your gentle, soothing commentary and the yoghurt looks awesome. I didn't like to see the liquid gold (whey) being thrown away and the grains being rinsed - especially in tap water - but, if that's what works for you, then go for it!
Lady Hawke, please share what you do with the whey! Thanks!
@@smith899 You can actually use the whey to make more kefir. It's full of probiotic.
@@smith899 Here are just a few of the things I do with whey:
HAIRSPRAY - great for your hair and your pocket! It's an excellent protein treatment, works better than commercial hairspray, is enviro-friendly and costs next to nothing.
FACIAL TONER: Spray on or wipe with cotton wool.
HANDS/NAILS: Soak hands in whey for 20+minutes for a great protein treatment.
DRINK IT: Add to smoothies or soups. Add fruit and leave to ferment for another day or two or more. I freeze pineapple peels and add a few to whey to make a lovely fizzy pineapple beer. Sliced apple and ginger is a good combination and berries also work well. Sometimes I just add a tot of blackcurrant cordial. Another pleasant drink is half whey, half Appletizer or Grapetizer.
TREAT YOUR PETS: Animals love to drink whey and their coats will shine beautifully after a kefir water rinse or spray. Note: fur/hair will dry stiff but softens with brushing. Make whey ice lollies or cubes to give pets a cool treat on a hot day.…
RECIPES: Replace vinegar or lemon juice with whey in cooking, baking, pickling, etc. Make your own super-healthy sauerkraut.
IRONING STARCH: Put whey in a spray bottle for starching collars, cuffs, etc.
TENDERIZE MEAT by soaking in whey or unstrained kefir.
GARDEN/PLANT FERTILIZER: Dilute 1:10 with water.
Click here to see loads of ideas kindly shared by Jennifer Poindexter: morningchores.com/uses-for-whey/
@@ladyhawke1357 very well said. Thank you❤️
Don't play. the music that would help a whole lot it's unnecessary
Interesting method..I didn't realise you can leave it out for 4 days . I will try this thanks .. I just done my first batch of kefir milk drink.
Well.. I would like to say.... GREAT JOB! I am new at milk kefir and any tips and tricks is awesome for me. What kind of sieve is that? It goes through it great. And yes I use metal a well and so far I have not killed my grains. LOL!
Thanks for this video it's really useful. I've just started trying to make kefir yoghurt for me and the dog. One question I have is does the size of the container with the kefir and milk matter? So does there need to be as little air in there as possible? Should the milk start to smell off after a day or 2? Not sure if I've done it wrong! Any help would be most appreciated thanks
Hi. It’s a year later, but just in case you’re still needing an answer, I’ll share w you what I’ve learned making kefir. You need about a tablespoon of grains of kefir for a quart of milk; that’s two cups. If you have more, the process might start going quicker. Some people say it makes it more sour. I’m not experienced enough yet to give you my opinion on that. I’ve also learned that as it’s fermenting, it releases a gas, CO2 I believe. Therefore, you shouldn’t put a tight lid on it. The jar can break if it doesn’t have space for the gas. It’s recommended that you either just place the lid on it or put a napkin w a rubber band instead of a lid. I’ve also heard that it’s best if you leave about an inch of space from the rim. Once it’s fermented, after 24 hours at room temperature, you will smell a fermentation smell and see a bit of whey liquid separating. That’s totally normal. I’m just beginning, but if you’re still in search for the answers or someone else reading needs this info, I hope it helps.
@@CookieCreamOreo thank you 😊 have you learn much else since that's worth sharing?
Hi there, so you left them in the fridge at first for 4 days and then on the counter for another 2 days? So a total of 6 days for fermenting? Also why fridge first ?
Thanks, great video! Comments here are crazy. 😂 I am finally getting some kefir grains in another week or so and will probably end up straining some of it to have in place of yogurt (though I do love true Greek yogurt). We'll see how it goes!
P.S. - I use a homemade Truvia as well. Sometimes I'll even used straight stevia to sweeten my kefir with a couple drops of vanilla. 😋
I've seen a few videos where the jars are shaken or stirred and it seems to be more even ferment with no whey separation but the whole jar one thick blob. Years ago when a bag of kefir was set out at the door anyone walking or passing by was to kick it. It wasn't sat on a shelf untouched. They shook it or kicked it. Idk where it changed down the line.
How does the kefir grain look like which we have to put in milk i show photo
Lovely video; lovely, soft voice. No complaints here. Thank you. :)
Thank you. Honestly, we're far from perfect but some comments here are just a bit bizarre...
Just love watching these incredible videos 🥰🥰
I'm not a pro, so I really like this video :) I will change some little things to make it easier, but for the rest thank you very much fort sharing :D
Hi, I am new to kefir making. I bought the grains put them in a jar for 24 hours every thing looked like it was working I strained it, it was still as thin as the original milk. But here's the problem it tastes f*****g horrible. Can anyone advise me?
Thanks for your demo it's really enlightening a different way to make kefir
You know the liquid inside the bottom of the kefir is the best nutritional part, drink it don’t throw it away!!!
Food of the gods. Awesome video, thanks!
Thanks for the video, but where do you get organic non gmo kefir ?
Thank-you! I learned a few new tips and tricks 😊
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Gp
Wow, great ideas here. Thanks!
What’s the shelf life of this on fridge since that’s a lot of yogurt kefir stock?
Excelente idea!!!👏👏
Great idea a friend of mine rinses everything over a basin and pours this rich water into her worm farm, they love it.
When I've made paneer can use the whey to boil/cook rice afterwards
Interesting video, your yoghurt looks delicious. I like to see that we all have different techniques, and your grains are obviously happy and productive. Some of these comments from the kefir police are OTT. It's disappointing how many people and videos regurgitate the so-called rules without understanding the original science. Metal utensils don't actually cause a problem but fermenting in certain metal containers will create a chemical reaction with the acidic liquid. I make kefir very successfully with UHT milk and read a lot of crap about how it won't work because it is sterile. Rubbish, all the kefir needs to feed on is lactose, so you could argue that with no competition from bacteria in raw milk it might actually work better.
Thanks for posting.
Don't see how raw milk would compete. I just think it may be slightly more potent. But not a necessity being the fact that the grains do enough anyway.
4 days in the fridge and 2 days out of the fridge? am I hearing that right?
thanks for sharing. great video. I'm sure that stuff is super yummy with those berries and nuts, well done!
narration and music were perfect.
Have you tried making any Kefir Cheeses?
I just drink it all after 24 hours of it in the airing cupboard and separate the grains into more milk and start the process again. i give it a good stir then drink and I can drink a litre a day sometimes. I’m getting healthier on it I know that much so i must be doing it right. I cant wait to see how much more healthy I get on it as time goes on because this has literally saved my life from years of poor health. candida is a killer and guess who causes it to spread? the very person that’s “supposed” to be healing you! Your Doc.
Never trust a doctor, they lie. Forever pushing pills on you while telling you that they are harmless
Margy B 100% agree. my doctor put me on antidepressants many years ago and they caused me severe liver damage. my doctor told me he’s got these magic pills and if he can give a certain amount of them out to people he gets ether a holiday or a raise. I’m not joking you. I will never trust another doctor they make me sick pun intended. my liver is still not right 20 years on. I’m still healing from it. I’m currently on milk thistle and it’s the best I’ve tried.
It's called kickbacks. Doctors are under _huge_ pressure from Big Pharma to push their products. Among my friends here in the small agricultural town where I live I am the only person I know who is not on chronic medication and I am one of the healthiest. A very good friend who is on _loads_ of chronic medication has fybromyalgia and arthritis and every other damn' thing you can think of!
This is the most interesting video I’ve watched thus far on kefir
Is that cheese cake in the background made with kefir? It looks delicious
high mate do you need to buy kefir grains for the first batch or are they naturally produced if you add commercial kefir to milk ?
Hi. Your question is from 2 yrs ago, but I’ll tell you what I’ve learned, in case you’re still looking for the answer. I watched a video, here on RUclips showing a lady making kefir using store bought kefir as a starter. I’m sure that if you look for it, you can find it. I personally decided to get kefir grains because I read that commercial products are made from a powder starter if cultures and yeast because the grains are hard to care for. According to the research that was mentioned, that powder stuff used doesn’t have the amount of strains and benefits that the natural kefir grains provide. That’s why I decided to buy the grains, but if you want to experiment, try starting with store bought kefir as a starter. That’s better than no probiotics at all! I hope this helps.
I have an old box of freeze dried kefir grains with a expiration date of 2009. I was wondering if I can use them. Have you ever used freeze dried grains before?
Give it a try and see if it works.
I purchased the freeze dried kefir on line 3 months ago and it’s works great. It took about 3 to 4 days when the kefir was working
Nice and thick! Thanks 😊
I love that thick yoghurt-like consistency but I haven’t figured out the right grain/milk/days ratio for that yet 😞 *sigh*
It really doesn't matter,a tablespoon of grains per two cups of milk,as long as you're in that area,let it sit for 24 hours at room temperature,than strain it and put it in another jar,and let sit another 12-24 hours you will have exactly what he had,just put alll of it in a strainer,but be warned if it was anything like mine, it will be so sour it will make a lemon jealous lol
Noob question : can I make kefir and regular yogurt in the same recipient or they will kill each other?
Voice Volume Is way to low to hear, understand or focus on your instructions.
Thank you for your time.
Fantastic job you guys!! I was exactly looking for a way to make this in the fridge instead of leaving it in the counter. I love your video. And great way to make it thick! The whey protein you could use in smoothies or plants lets. Great!! This proofs how strong the grains are!! No need to babie them.
Everyone should learn how to watch, learn and take away what is helpful to you. Do not judge, when you see obviously is working perfect for them because the grains look abundant and healthy. What they do or not do the the whey protein it's up to them. Video definitely shows what it promised witch is thick kefir.
Thanks for posting!!
They DO leave it out on the counter for two days. Pay attention
Don't know why my kefir grains are so small. Itake good care of them. The milk I buy is whole milk from Sam's Club. Any sugestion plz !? . Thanks.
Unpasteurized and not homogenised (read what this means). In other words, Raw Organic Milk. Or, at the very least, organic.
Ive heard you can add many things to the milk. Fruit, roots like ginger. I would just be cautious about adding something that's anti-bacterial/fungal. Scobys need nutrients too..
Do not use UHT (Ultra-high temperature) pasteurized milk. Regular Pasteurized Milk is acceptable if you can't get Raw Milk.
If you use UHT Milk it is better to use cultural started than Milk Grain.
Don't add anything to the fermenting kefir as it can kill the bacteria. Add your flavourings after the grains have been strained out as a 2nd fermentation.
just copy what he does..hahahaha..loverly and thick looking
OMG! I do totally different and with a much easier way. I leave the grains fermenting for 24 hours out of the fridge. I use a strainer and then I put the kefir milk on a coffee strainer (cloth one) for at least 12 hours and it's ready. You should not wash the grains specially with no mineral water and be more gentle with the grains.
I'm not sure why wifey insists on washing it - but our water contains no chlorine, and is very soft.
Sandra Watts you can buy it at Amazon
Yeah, straining through a cheesecloth is much faster and easier. Also, it's curdling like that because you are using way too many grains for the amount of milk. For that size jar, you really only need a tablespoon of grains. Still... looks good!
cabadejo my tap water contains absolutely no chlorine. Only public water supplies (As in city water or rural water supply. Basically, if you pay a water bill, your water more than likely) contains chlorine!
Sanda Watts You may ask your friends if someone has some keffir grains, if no one has you may look to buy them in the internet, normally friends just share them as they start growing in quantity in a while
Very helpful thanks!
What is the purpose of refrigeration? It does the sane thing if left on the counter ......
Will 2% milk yield the same results?
Can I use buttermilk instead of full fat milk
Do you sale some grains? Yours look happy and healthy
I just made it for the first time,I did a second ferment to get it like yours,and it did look exactly like yours with complete separation,but man it was so sour I couldn't eat it,even with putting a sweetener in it, there some trick I'm missing LOL.
Try it with red fruit or put honey in it.
@@DutchTargaryen I put honey in mine too
Do you have to use raw milk or can you use normal store bought?
how do you make sour cream from kefir grains?
Lovely!
Brilliant, where did you buy the grains from? James (shropshire)
what about curdling? mine curdles.
You kept 4days on refrigerator?
Soooo lovely...
Where do you get your kefir starter? How do you make point A, to get to the kefir, point b?
You can order online from various websites. Google "milk kefir grains." I recommend finding a purveyor that lives in your state, so that the travel time is short. I live in Southern California and found a place online called Kombucha Kamp. There are others, too. Usually costs $25-$30 for a starter batch. Or you can find someone to donate to you, as kefir grains grow and people usually toss or eat the extra bits every week or so.
Why are you putting it in the fridge? They say to keep it on the counter... I am based in the UK as well (assuming from the plug point :-))... So, would love some guidance on temp. I want to make kefir yoghurt.
Hi. Im new to making kefir, but I’ll share w you what I’ve learned making kefir. You need about a tablespoon of grains of kefir for a quart of milk; that’s two cups. If you have more, the process might start going quicker. Some people say it makes it more sour. I’m not experienced enough yet to give you my opinion on that. I’ve also learned that as it’s fermenting, it releases a gas, CO2 I believe. Therefore, you shouldn’t put a tight lid on it. The jar can break if it doesn’t have space for the gas. It’s recommended that you either just place the lid on it or put a napkin w a rubber band instead of a lid. I’ve also heard that it’s best if you leave about an inch of space from the rim. Once it’s fermented, after 24 hours at room temperature, you will smell a fermentation smell and see a bit of whey liquid separating. That’s totally normal. You then strain the grains and are left with kefir. You may choose to do a second fermentation. You can use the strained portion and add a small piece of fruit, piece of orange peel, etc and leave it out on the counter for another 24 hours. I personally just started experimenting with that. Since I prefer it not to be so tart, I do the second fermentation a bit differently, following a suggestion from a video I watched here on RUclips. I only leave the strained kefir w fruit on the counter for an hour or two. Then, u put it in the fridge because it continues to ferment. I feel this produces a less sour kefir. I’m just beginning, but if you’re still in search for a bit of guidance or someone else reading needs this info, I hope it helps.
is there anyway to have very little yeast flavor?
Why use a sieve when you can use convoluted paraphenalia?
So what is the difference between yogurt and kifer milk? Is just yogurt you drain off the whay?
kefir eats the sugar and carbes but she put sugar, very bad...
Great video..Question:Where can i buy the grains?
Great video, thanks. Ignore all the nuts on here with their ‘know it all’ bs. I tend to soak oats in the whey for breakfast and have kefir with my daughter at night. Who cares what my method is, it’s not my vid. Thanks for sharing yours 😀
@Discombobulated - I'd give you a heart's up too but dunt know how to do it, so will a thumbs up be ok?
Whey is liquid gold, its so healthy. I don't waste a drop. If you don't want to drink feed it to your plants. Save the grain wash water for plants too
Loved this video. Am just literally starting my kefir journey today so found this very useful.
Why would you get rid of all of the nutrient dense, Whey ? You can use the Whey for smoothies. The only thing you really made was greek style yogurt. This isn't Kefir. Kefir contains whey.
No wonder with all those huge grains..
I just bought some recently,
They are tiny by comparison and sooo few , maybe a couple of teaspoons..
How many years before they grow to a decent size/quantity?
If you use good, fresh milk, your grains will double in just a few weeks. After a month of making kefir with what started as 1 tablespoon of grains, I've managed to "pay it forward" and gave 3 friends a tablespoon of grain each. It really doesn't take long to grow
Thank you for this video.Lovely 🌟🙋🏻♀️🙏
Where did you get the tube to remove the whey?
I'm so happy to see the kefir grains aren't nearly so fragile as many would have us believe. Maybe they're the ones selling grains for $20 for a couple of tablespoons? I started mine with a store bought bottle of kefir. Only $4 for that. Now I've got more grains than I can use. Last time, I added the extra to my batch of ice cream. Yum.
You mean you bought commercial kefir from store and they produced grains for you and ferment ? Wow, what brand?
Also, could you tell us what milk you use?
@@eugeneysaye2685 Why wouldn't you be able to grow grains from store-bought kefir? They multiply under fermentation don't they?
@@BlackJesus8463 Because they don't give you the grains?
@@eugeneysaye2685 Because you consumer them before they have a chance to grow large enough to seperate. The original grains probably formed from a batch that was topped off with milk as people drank a little from a large container.
@@BlackJesus8463 oh, ok, thanks for your answer.
With no experience in making kefir I'm a bit confused now; I often read that the cover of the container should allow the culture to breathe while fermenting and you use in this video an airtight cover. Also still wondering if the size container and amount of milk is important. Should it be almost completely filled?
After activating my newly bought grains for a few weeks I tried to make the really thick yogurt as instructed in this video and it failed. When I took the container out of the refrigerator after 4 days it had still the consistency of milk. After the following two days at room temperature (20-22C) it thickened but was still more a milk kefir and not a yogurt. Wondering why this is not working for me (yet). Next trial is already in the make.
Hi. Im also new to making kefir, but I’ll share w you what I’ve learned making kefir, just in case it helps. You need about a tablespoon of grains of kefir for a quart of milk; that’s two cups. If you have more, the process might start going quicker. Some people say it makes it more sour, and it gets thicker. That might be what you want, so I would say to be patient until your grains keep multiplying. The video showed that they had a lot of grains for that amount of milk. I’ve also learned that as it’s fermenting, it releases a gas, CO2 I believe. Therefore, you shouldn’t put a tight lid on it. The jar can break if it doesn’t have space for the gas. It’s recommended that you either just place the lid on it or put a napkin w a rubber band instead of a lid. I’ve also heard that it’s best if you leave about an inch of space from the rim. Once it’s fermented, after 24 hours at room temperature, you’ll have a runny yogurt. If you leave it out in the counter for a second fermentation, it will get thicker. You need to strain it. The strained one is left out again for a second fermentation as you have another jar going with the Keifer grains. I’m just beginning, but I hope this helps.
@@CookieCreamOreo Thank you. After a serious setback with my grains I have them finally working again and getting now some good looking kefir milk/yogurt.