Nice method but please don't pour out the whey. So many uses for that liquid gold. I've made a simple soda by just mixing it with juice but there other great uses for it too. Whey, the liquid that separates from kefir during the fermentation process, has several good uses: 1. **Smoothies:** Incorporate whey into your smoothies for added probiotics and a tangy flavor. 2. **Fermenting:** Use whey as a starter culture for fermenting other foods like vegetables, sauerkraut, or pickles. 3. **Baking:** Substitute whey for buttermilk or yogurt in baking recipes for a tangy flavor and added moisture. 4. **Marinades:** Whey can be used in marinades for meats or tofu to tenderize and add flavor. 5. **Soup and Broth:** Add whey to soups or broths to enhance their nutritional value and flavor. 6. **Salad Dressings:** Mix whey with herbs and olive oil to create a kefir-based salad dressing. 7. **Fermented Beverages:** Use whey as a starter culture for making other fermented drinks, like lacto-fermented lemonade. 8. **Nutrient Boost:** Dilute whey with water and use it to water your plants for an added nutrient boost. 9. **Skin Care:** Some people use whey as a natural skin toner or facial cleanser due to its acidity and probiotic properties. 10. **Animal Feed:** If you have animals, such as chickens or pets, you can add small amounts of whey to their diet for a nutritional boost. Remember to store whey in the refrigerator and use it within a reasonable time to maintain its freshness and benefits.
Love this list! When I filter my kefir through a coffee filter to make kefir cheese, I do try to save the "clean" whey that separates out and have used it for soaking beans before cooking them but I agree, the amount I throw out feels wasteful. I'm one of those people who doesn't like smoothies or other beverages with any dairy ingredients but I definitely plan begin to incorporate the whey into more of my dishes. Thank you so much for sharing!
I mixed my whey including some of the non-clear whey to a one pot pasta dish. It was delicious and gave it a creamy element (it was a tomato based sauce). It was so delicious that I am going to use more cloudy whey next time and another time I shall try using just very cloudy whey and compare. I have also used the whey in a one pot rice dish and it made it nice and creamy (risotto-ish)
I’m loving my first foray into kefir, it’s delicious and can’t wait for my little 10 grams of grains to multiply so I can make more. Thanks for a great video in the yoghurt which was my initial wish in making kefir. ❤
Well, that's a little hard to answer because I've been making this for years and I've never had a batch go bad on me. I now make my kefir a gallon at a time and we usually blend it up with honey and vanilla before refrigerating it and eat it within a week. However, there have been times we were traveling and it's lasted for more than 2 weeks and was still perfectly good. I believe the fermentation process helps to preserve it so it definitely lasts longer than the unfermented milk would have.
The only metal I've ever used in my fermentation recipes is Stainless Steel and I've never experienced any issues. You can safely use Stainless Steel and lead-free glass and ceramic containers and silicone and untreated wood utensils. I would just stay away from all plastics, unless it's only in contact with the kefir for a short time.
I don't use a strainer, and I use the kefir grains in a covered bowl rather than a jar. I remove kefir grains by first stirring the kefir with a whisk so that it's uniform, then reaching in with my hand, finding the grains, taking them out while shaking excess kefir off my hand back into the bowl, then setting the grains on the counter to be placed in the next batch of milk. The kefir itself can be poured from the bowl into a jar to be refrigerated or used immediately, or set on the counter for a further, anaerobic ripening fermentation. As whey separates during that ripening, I remove it from the jar by use of a turkey baster. With the bulb compressed, slide the baster down the side of the jar, then allow the bulb to open and suck out the whey.
That's a terrible method for removing the grains. Using bare hands and risking contamination, then putting them down on a counter to risk even more contamination... Anyone reading this, use clean plastic or wooden utensils to handle the grains, and never leave them ANYWHERE except in milk, or a clean glass/plastic container. Hygiene is paramount when it comes to kefir. :)
@@tomzzo Do whatever you like. Kefir originated in skin bags bouncing around on the side of camels. Your comment is just silly, but fits perfectly with what passes for 'conventional wisdom'. You've given me a good laugh though. P.S. Don't forget your mask !
![Does cold hurt my Kefir? + Problems fermenting on the counter [answering Subscriber questions]](/img/1.gif)
Thank you for explaining this so clearly and specifically
6:20 1/4 cup grains, 2.5 cup milk
Nice method but please don't pour out the whey. So many uses for that liquid gold. I've made a simple soda by just mixing it with juice but there other great uses for it too.
Whey, the liquid that separates from kefir during the fermentation process, has several good uses:
1. **Smoothies:** Incorporate whey into your smoothies for added probiotics and a tangy flavor.
2. **Fermenting:** Use whey as a starter culture for fermenting other foods like vegetables, sauerkraut, or pickles.
3. **Baking:** Substitute whey for buttermilk or yogurt in baking recipes for a tangy flavor and added moisture.
4. **Marinades:** Whey can be used in marinades for meats or tofu to tenderize and add flavor.
5. **Soup and Broth:** Add whey to soups or broths to enhance their nutritional value and flavor.
6. **Salad Dressings:** Mix whey with herbs and olive oil to create a kefir-based salad dressing.
7. **Fermented Beverages:** Use whey as a starter culture for making other fermented drinks, like lacto-fermented lemonade.
8. **Nutrient Boost:** Dilute whey with water and use it to water your plants for an added nutrient boost.
9. **Skin Care:** Some people use whey as a natural skin toner or facial cleanser due to its acidity and probiotic properties.
10. **Animal Feed:** If you have animals, such as chickens or pets, you can add small amounts of whey to their diet for a nutritional boost.
Remember to store whey in the refrigerator and use it within a reasonable time to maintain its freshness and benefits.
Love this list! When I filter my kefir through a coffee filter to make kefir cheese, I do try to save the "clean" whey that separates out and have used it for soaking beans before cooking them but I agree, the amount I throw out feels wasteful. I'm one of those people who doesn't like smoothies or other beverages with any dairy ingredients but I definitely plan begin to incorporate the whey into more of my dishes. Thank you so much for sharing!
I mixed my whey including some of the non-clear whey to a one pot pasta dish. It was delicious and gave it a creamy element (it was a tomato based sauce). It was so delicious that I am going to use more cloudy whey next time and another time I shall try using just very cloudy whey and compare.
I have also used the whey in a one pot rice dish and it made it nice and creamy (risotto-ish)
@@typower9 These are great suggestions- I will have to try them. Thanks for sharing!
@@bucketsofhappiness2501 💛
Thanks I will try this method
I’m loving my first foray into kefir, it’s delicious and can’t wait for my little 10 grams of grains to multiply so I can make more. Thanks for a great video in the yoghurt which was my initial wish in making kefir. ❤
Great information, thanks!
this is exactly how i like it too. thanks for the video.
Coffee filter would be used to make sauerkraut. You put a lid to make kefir.
Kefir also contains amounts of alcohol that could reach 2% which is not to be underestimated.
New subscribed, thank you for sharing this ❤. How long can I keep the yogurt in the fridge please? 😊
Well, that's a little hard to answer because I've been making this for years and I've never had a batch go bad on me. I now make my kefir a gallon at a time and we usually blend it up with honey and vanilla before refrigerating it and eat it within a week. However, there have been times we were traveling and it's lasted for more than 2 weeks and was still perfectly good. I believe the fermentation process helps to preserve it so it definitely lasts longer than the unfermented milk would have.
Where can I buy Kefir grains like yours? Website link if possible. Thank You.
That’s considered over fermented Kefir.
Im going to pour my way over my dogs food and see if he likes it.
I thought that you could not let kefir touch metal?
The only metal I've ever used in my fermentation recipes is Stainless Steel and I've never experienced any issues. You can safely use Stainless Steel and lead-free glass and ceramic containers and silicone and untreated wood utensils. I would just stay away from all plastics, unless it's only in contact with the kefir for a short time.
Please don't throw your whey down the drain, the least you can do is feed it to your pets or dump it into a flower pot. 😢
I don't use a strainer, and I use the kefir grains in a covered bowl rather than a jar. I remove kefir grains by first stirring the kefir with a whisk so that it's uniform, then reaching in with my hand, finding the grains, taking them out while shaking excess kefir off my hand back into the bowl, then setting the grains on the counter to be placed in the next batch of milk. The kefir itself can be poured from the bowl into a jar to be refrigerated or used immediately, or set on the counter for a further, anaerobic ripening fermentation. As whey separates during that ripening, I remove it from the jar by use of a turkey baster. With the bulb compressed, slide the baster down the side of the jar, then allow the bulb to open and suck out the whey.
That's a terrible method for removing the grains. Using bare hands and risking contamination, then putting them down on a counter to risk even more contamination...
Anyone reading this, use clean plastic or wooden utensils to handle the grains, and never leave them ANYWHERE except in milk, or a clean glass/plastic container. Hygiene is paramount when it comes to kefir. :)
@@tomzzo Do whatever you like. Kefir originated in skin bags bouncing around on the side of camels. Your comment is just silly, but fits perfectly with what passes for 'conventional wisdom'. You've given me a good laugh though.
P.S. Don't forget your mask !
Keh-fear is the correct pronounciation, as used for hundreds of years by not “some people” but all the people down the ages - until now.
I heard different pronunciations growing up back in the 1970’s so I guess it has been so for a very long time… And does it matter at all?
Enjoy the internet.
Really? So you must be hundreds of years old, then? Wow! How else could you know?! And who really cares?! LOL.
@@tomzzo How very perceptive of you! Yes, I have seen and heard much in the aeons past.
@@berrycarbslet's just pronounce everything incorrect. Let's make Toe-ast