EASIEST Milk Kefir Making Process (w/ Kefir Cage!) - Description Box is LOADED with Info Links
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- Опубликовано: 21 ноя 2024
- Cage for kefir grains: amzn.to/3WkPioy - affiliate
You may order “grains” via Amazon: amzn.to/2Ap3E1E
*If you need a break from making kefir, you can put your grains in a small pint jar and cover with milk in the fridge to hibernate. They will be okay for several weeks - I’ve had to leave my grains refrigerated once for two whole months…and they still worked for me when I pulled them out and began feeding them again.
PubMed info about kefir's benefits:
The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir - www.ncbi.nlm.n...
Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage - www.ncbi.nlm.n...
Reasons to Drink Kefir:
1. Improves blood sugar control. A study showed diabetics who consumed kefir fermented milk had significantly lower blood sugar levels.
2. A better option for those who are sensitive to lactose, as the bacteria in kefir breaks down much of the lactose.
3. Kefir is a probiotic food that supports digestion and improves stomach health. Some evidence suggests it can help treat diarrhea caused by antibiotics.
4. Boosts immunity with its large amounts of probiotics and nutrients like biotin and folate.
5. Improves bone health with calcium and vitamin K.
6. The compounds in kefir have been shown to make cancer cells in the stomach self-destruct. One study showed that kefir reduced breast cancer cells by 56 percent.
7. Improves allergies with live microorganisms which help promote the immune system to naturally suppress allergic reactions. The high quantities of probiotics have been shown to improve allergic symptoms in test subjects in 17 studies.
8. By healing the gut, kefir can also heal skin issues. A bad gut can be related to acne, psoriasis, rashes and eczema.
9. Double-fermented milk kefir is a natural source of folic acid and B-vitamins.
From HealthLine: bit.ly/3PsHA8z
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Here is some of my collection of information about milk kefir:
Cold method of kefir-making: bit.ly/3Xr064I
Immune System and Gut Health Benefits of Milk Kefir (5min.): • MIRACLE HEALING OF MIL...
Addressing: Allergies, IBS, Colitis, Gastric Reflux; the Immune System is in the intestines
What’s the difference between the milk kefir and yogurt? Difference Between Yogurt vs. Milk Kefir (3min.) from Eric Berg - • Yogurt vs. Kefir: An I...
Another bit of info about the difference between kefir probiotics vs yogurt probiotics, and a how-to make milk kefir (6min.): (Per Tara Rosa of Crohn’s Babe - • How To Make Milk Kefir... )
Milk kefir has sixty different strains of beneficial probiotics and yeast vs. around five different strains for yogurt.
This is another video that will explain the difference between kefir and yogurt - including a bit about the “right turning vs. left turning” bacteria - How to Make Kefir (20mi) by Donna Schwenk - • How to Make Kefir
Using Whey from Milk Kefir by Donna Schwenk:
The good lactic acid bacteria in kefir eats the lactose (milk sugars) out of the milk, lowers the pH, makes it tart, and causes the milk protein to thicken. The digestion of the lactose in milk when these bacteria ferment milk makes kefir easily digestible. Kefir is considered a pre-digested food. The bacteria make probiotics from the sugars and also makes it 99% lactose free.
From:bit.ly/3Wevwu6
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If you are not in a position to make your own homemade milk kefir, don’t let that be a barrier; one can use grocery store milk kefir AND get the benefit of the increased probiotics, folic acid, and B-vitamins: set out the store bought milk kefir UNREFRIGERATED overnight to accomplish the double fermenting step.
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This is my old videos about making milk kefir (5min.39sec.) - • Milk Kefir ; my video made before I began using my glucose meter as my fuel gauge (bit.ly/2LSVZPF).
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My 5min dietary story: • Listener Special - Lor...
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Glucose Meter = Fuel Gauge: bit.ly/3qENiKk
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FREE DataDrivenFasting Community: bit.ly/3HLTkQw
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FREE Quick Start Guide: optimisingnutr...
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Link to the DDF App: app.datadriven...
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DDF App User Guide: bit.ly/3Z6F7pN
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Stick blender: amzn.to/3RtoShQ
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Great video and method. I have access to Raw milk and just tried multiple batches using it to make kefir. I can barely drink it, even after trying to flavor it. For some reason it has an aftertaste as if I'm drinking it from an old shoe. It's off putting to me. I switched my grains over to Whole milk, same brand, and this kefir tastes perfectly fine. Thought I would share that experiment to give everyone a heads up. Hope all of you are happy, healthy, wealthy, and wise.
I use raw A2/A2 milk and my kefir tastes delicious! Also, my kefir grains grow MUCH faster in the raw milk. They double (or more) with each batch of kefir I make
Raw milk and whole milk from the same brand?
I do not understand. 🤔
Raw milk means: directly from farmer, no factory. Otherwise it is not raw, if a factory does something.
But maybe only here in The Netherlands you can buy milk from a farmer. Maybe in other countries factories sell something what the factory call raw milk? Smart/sneaky factories!
@@Henk136we in North America can only buy raw milk from farmers and it’s hard to get unless you live next door to a farmer . No grocery stores don’t sell raw milk government regulations
Best info I’ve got about simplifying the kefir making process without losing any benefit. Thanks from Australia
@@jacquelineclauson4891 I tried to get your kefir infuser but cannot find it anywhere. The one I found it’s so expensive , out of principal I would not pay 50 dollars for a small plastic tube. Do you have a link for me please
@MariaMales-k6b I’m very sorry; I looked on Amazon and see that the product is showing “Currently Unavailable”. I then looked to see if there was a good alternative. I could not find an alternative product.
The cage and multi jar routine makes kefir making a less messy process and eliminates sieving and washing grains (the grains are unaffected by washing BTW, but they are coated with kefirin so it keeps the process going uninterrupted by not washing them). I used to use a similar process. I found these fine nylon bags in a Japanese store that they use for boiling vegetables. They are as fine as stockings. What I found was that the grains seemed to grow noticeably quicker whilst immersed in these bags and got very large. So much so that extracting them from the jar became more difficult as it didn't have a wide enough mouth and the weight and mass of a wet "cannon ball" of grains made extracting them from the jar an exercise. I think the cage is a better bet. I had a quite large jar in the fridge doing my second ferment and I'd top it up with the day's production. Kefir makes the most excellent thick smoothies. My favourite was to blend about a third of a can of pickled beetroot with a dash of paprika (not too much or it burns the stomach) and about a pint of kefir. Amazing pink colour and it really had some zing. Beetroot is superfood and contains FOS which helps to feed the various kefir bacteria in your intestines. Nothing wrong with kefir whey either - it is quite tangy and effervescent. You might want sometime to pour off the whey to drink, give to your pets or put on the garden and hang the curds in a cheesecloth bag to extract any residual fluid and then to make cream cheese.
why need to do the second fermentation?
@@coolissimo69, come to find out, you do not need to do the second ferment. I probably need to make a second video to bring that info up-to-date…but…time. I’ll put that idea on my ToDo List and hope to get to it in the future. But, you can stop the second ferment. First ferment is enough.
Fantastic video.
Best one I have seen.
Plus the added bonus of using a kefir cage.
Well done.
Are you not concerned that the plastic in the cage can leach toxics in your Kiefer?
@macemaster correction..plastic works perfectly for the Lady..she has BEAUTIFUL healthy grains
I wish the cage was made of something more benign.
@2siameezers someone said they use nylon vegetable boiling bags.
Plastic is less likely too leach when cold.
Even cardboard boxes are lined with some kind of plastic.
While glass would be best I have no problem using plastic when it is a cold product.
@@christinakoller7489 acidity can leach chemicals out of plastic
THANK YOU SO MUCH, for this great video. Our son got us started making Kefir but we have not had a cage and what an awful and time consuming mess we've been dealing with. Your video is AWESOME!!!! thank you so so much.
Agreed!!!❤
@@Sue-In-Oregon I am glad that I could lighten the burden.0
Personally I wouldn’t allow over fermentation all the time. It’s hard on the grains. Once in a while maybe but separation is the first sign the grains do not have enough food. Definitely wouldn’t use water to wash the grains. Again, this will weaken or damage them. Better to rinse them off with milk.
The over fermentation shown in the video (aka - 2nd ferment) does not have any grains in them, so they are not subject to what you describe.
In the video, she said she would not normally rinse the grains with water but did so for the benefit of the viewers.
@@thepandainterviews475 , agreed. I don’t always let the fermenting go as long as in the video. Maybe I’ll ask my son to help me figure out how to update my video with that info and with the info that I no longer do a second ferment. I never wash my grains with water, except as a way to show someone in a teaching context what the grains look like. @nothing_burger picked up on that detail. If I do update my video, I’ll try to make that point so that it’s not missed.
Thank you Lori for making this cage business stupid-easy for me.
I look forward to getting the things you recommend. I've been going blind reading all the many options on Amazon. 🤗 I have lots of those red-top jam jars. Lucky me. 👍
@lornahuddlestone1453, you are very welcome. *I* myself need stupid-easy stuff, too. I share with others what I need, hoping to pass along what I've learned about the things that have helped make things easy in life, or, at least...easier. I will share that you might want to do your shaking of the jars, those re-purposed red-top jam jars, over the sink, and NOT dressed up to go out on the town...the jars don't have a tight seal and you may encounter a few splatters as you shake them up to remix the kefir to get it to reblend itself. Just a word to the wise.
Since making that video, and since my husband got frustrated with the splatters from the red-top jam jars, I sought out a new solution. I got some jars w/ lids from Amazon, a bit of a splurge (amzn.to/3YyuVGp affiliate). You don't NEED these ones; that's not the point. The point is, you may want to find yourself jars with a more secure, less likely to splatter you, lids. I'm now using my red-top jam jars for dry things, things that won't splatter me if I have to give them a shake or two.
4/26/24. Thank you. You explained the 2nd ferment so well. I didn’t understand that part from other people’s posts. This is so easy. I love my kefir cage, I bought one not too long ago. So worth the money!
@@PattiBassinger, since making that video I have learned new information…the second ferment is not a necessary step. I’ve stopped second fermenting.
Thank you for sharing. Smart!
19:19 how to keep grains for 2 weeks in fridge.
As a single man that Just discovered the value of this..THANK YOU.
I'm specifically looking for the benifit of L-reuteri...hood for men.
• Do all kefir grains provide this stran?
• Where do I get the cage and my desired grain
• If I use coconut or almond mild will I get my desired L-reuteri
Thank you again
Great questions. I would love to know too
I can now answer a few of my own questions;
1 - cage....amazon. GREAT tool.
2 - L- Reuteri...see dr William Davis
I just started making L. Reuteri yogurt with coconut cream. You need to use L. Reuteri pro-biotic from BioGaia in order for the yogurt to be populated with L. Reuteri and it needs to ferment at about body temp. Dr. Davis suggests 100F. so fermenting Kefir with L. Reuteri would require the kefir to be at about 100F. not room temperature. I suggest you make kefir for its benefits and L. Reuteri yogurt for its benefits. Dr. Davis eats 2-4 fermented foods per day according to a podcast I listened to.
I ordered 3 of those cages for myself and 2 daughters who make and drink kefir
Great, simple, and straight to the point. Thank you greatly for this awesome video.
Brilliant! I have just started fermenting different types of foods. For some reason these type of grains seem so messy. You have discovered such a great system! Thanks for sharing... 👏👏👏
thanks so much for the vid. i was on the fence about the cage bc of cost but i think i will get one. i need to take care of the fermentation biz as quickly as possible due to chronic pain. the only other thing i do is strain the 2nd ferment into kefir cheese to remove as much whey as possible. i started doing this when i learned whey spikes blood sugar. thanks again, you've streamlined my future kefir fermenting!
Hi Karronlane, fyi, on Google it says that whey reduces blood glucose.
@@Sue-In-Oregon so confusing. google told me it spikes blood sugar. but. i've just learned that when i siphon out the whey before second ferment, my blood sugar does indeed drop. i just tested it today before kefir, and one and two hours after. yay!!
@@karronlaneNOLA that is wonderful, thank you for sharing that info :)
I loved you presentation for Kefir. Difficult to locate kefir grains. Keep the videos coming.
Yes it is difficult to get the grains people then wouldn’t buy the store brand ones .as you saw in the video after a time you would get enough grains to share the good health . They multiply fast so you could give away or trade or sell. Its like the sourdough starter that is being sold by some people as same thing eventually you have more than you need
I’m just starting and had not seen the kefir cage. Thanks for a great video.
Thank you for sharing the grain cage, definitely will simplify the daily process.
I love your kefir travel arrangements, it is like taking the kids with you 🇬🇧😂😂😂😂
Very interesting to see the "cage" method. Will you also make a video on what you do with the finished kefir to make it taste more appetizing?
Linda, I just put your request for another video, asking that I "make a video on what you do with the finished kefir to make it taste more appetizing?", on my ToDo List. I will do that for you. But, I can also type out an idea right here and now:
I would put some double-fermented milk kefir into a blender and add in some frozen strawberries and a little stevia and blend it up. That's about the simplest thing one could do to get in the health benefits of the milk kefir without adding in lots of fuel to the body (if the kefir is made with a non-fat milk, and the fruit is a low-sugar fruit such as strawberries, blackberries, raspberries, or blueberries...blueberries have a little bit more natural sugar than the first three options).
@@LoriTildenLeeke thank you so much for putting the new video on your 'to do' list. I too cannot wait to see that. And thank you for the strawberry and stevia idea. :)
To make my kefir taste delicious, I refrigerate it till it is nice and cold and then put it in my Vitamix with any combination of frozen fruit. I used to add frozen bananas for sweetness but a recent study says you should not combine berries and bananas because the bananas block 80-85% of the berry flavenols. I find, however, that just the fruit makes it plenty sweet for me. Since I don’t care for the taste of stevia, if I did want it sweeter, I would add a bit of coconut sugar or honey. I ordered 2 cages after I watched this video, one for me and another for my son. So much easier.
Awesome video!!!
Hi Lori, I was wondering if you ever wash the 1st & 2nd fermentation mason jars out, or as long as one is doing the process like you showed in the video; one doesn't need to ever wash it out? Thanks in advance for getting back to me.
Brilliant Lori, thank you.
I wouldn’t mix the curds and whey.
The curds are kefir cheese. Spread them kefir cheese on toast or bagel
@@MatoNupai Thank you for your comment. I’ve stopped the blending step because of a couple of comments indicating that that’s probably not the best approach. If I can figure out how to update my video I will do a better job at communicating best practices.
@ glad to help.
Besides there are other things the whey can be used for.
Almost free plant fertilizer
If you have pets and feed them kibble. Kibble is cooked at very temperature killing all probiotics. Add about 10 ml (2 teaspoons) whey to their kibble. They need probiotics too.
Can be used to make natural sodas like ginger ale
Can be used as a replacement for buttermilk when a recipe calls for it
Can be used as a fermentation starter to make fermented vegetables
That’s just the beginning. I once saw a list of ways whey could be used that had over 40 uses for whey.
That’s it that’s the end. Literally made me laugh 😂
I was seriously waiting for her to crack a smile or something 😊
@@lechugitazombie55 and @laurellewis1638, you two, your comments, made ME chuckle. Thanks.
Such an excellent video and explanation - loved the "real life" touches! I've started activating some grains already, but was thrilled that you linked to the cage from Amazon - ordered two!
what an excellently made video patient thorough and correct thankyou
Thanks Mrs. Lori!!!!
Thank you! I subscribed
Thanks! I was hesitant about the cage due to negative reviews about limited fermenting since the area of contact between the grains and milk is reduced to the cage surface. I doubt bacterial growth will be limited by that, and a little shaking might also help. I had to stop making kefir due to time and mess, but your review just motivated me to order a cage and start enjoying "CageFir" again. BTW, do you have a link for those fermenting jars? Size is perfect, 32oz? Thanks again!!
Maam I was so happy to see how easy you made getting the kefir drink, but I live in India and do not possess dollars and cannot afford dollars. Can you show me an easy way to get this healthy drink as i need it from health point of view. Tku and hoping you will have an easy way to acquire this healthy drink. Tku
I make and drink everyday. I think I need a cage!
Where do you get the fermenting jars? And what size? Thank you great video.
Looked like mason jars to me the wide mouth ones
That cage is awesome. Darn, i just ordered a colander
Great system. Thank you.
Excellent video! I learned so much. Very thorough 🙌
Thank you! this is the best video explaining the process!
How many times a day an do drink it before a meal or after, thank you
This lady is absolutely correct about the homemade kefir being better than store bought.
The store bought kefir is NOT MADE with grains. Store bought kefir is made with kefir starter. The kefir starter only has 12 of the microbes found in milk kefir.
When you make kefir with the grains you get all of the microbes found in real milk kefir. Believe it or not there's almost fifty different microbes in real milk kefir.
Bulgarian yoghurt (which is rated as the best yoghurt in the world) only has three different types of microbes in the yoghurt
Now you understand why making real milk kefir is so much better for you than mere yoghurt from the store
😂 we love to live at liberty but kefher in the cage, thanks great demonstration ❤
Never seen a kefir cage. Going to give it a shot. Havent made Kefir in years...This time though im going to use kefir made from Raw milk in hopes of reproducing the Akkermansia without having to drink the Raw milk and its baby sustaining properties (just give me the bugs).
Is that sourdough in the big jar? If so you might consider moving either it or your kefir to another spot. You are risking cross contamination from one type of fermentation to the other. Different types should be kept 5 feet apart.
Thanks. Very useful information. It is said that if you blend things with a culture it breaks down the cultures and loses its effect. Too hard on the microbes and destroys some probiotics.
@@irenekloepfer1586, Thank YOU for your gentle approach in offering correction. I’m going to look up information on that. You are not the first person to hint at this idea, but you did it in such a way that you move me to do some more research. Thank you for taking the time to share and to do it in a kind manner.
@@LoriTildenLeeke
👍
I need mama like you!
great, you put plastic in your kefir, revolutionary. did microbiology class also teach you that bacteria colonies originate from the store?
But of course you only buy your milk in glass bottles, right?
Most videos I've watched don't do the second ferment. What is the purpose of doing this?
Ty Lori for this video… I’m about to try making kefir and IF I understand this video.. the process takes roughly 3 days ??? Is that correct ? 3 … 24 hr fermentation periods ? Please help me out by answering my questions so that I don’t seriously mess this up… thank you 🙏 in advance…and if someone experienced with kefir making can help me out.. I would be greatly appreciated… I’m hoping this works out …TY ALL…
@sb9442, I'm linking a 6min video from Tara Rosa of Crohn's Babe (@CrohnsBabeTV) so that you can see her explanation of making kefir, and the option to double-ferment - ruclips.net/video/xlZrlm9tsrw/видео.html
Sometimes I watch teaching videos from a wide variety of presenters so that I can broaden my understanding of the thing I am trying to learn. Maybe Tara's video will be a clarifying teaching source for you in your kefir making endeavors.
Why do you do the second ferment? Can you drink it after the first ferment?
The kefir cage is just what I've been wanting but unfortunately Amazon in Canada doesn't offer it.
Hi 2lipToo, I am in Oregon and could order it for you and send it to you if you would like. Just let me know, they cost $19.95 on Amazon. cheers from Oregon.
I just ordered3 from Amazon Canada .check again
There are glass cages for kefir available on Etsy.
I accidentally blended my kefir grains within my fresh milk as I got my jars mixed up. Now what? Will it still ferment? Will the grains become grains again for a new batch? Or will I have to buy new grains to start all over again? Thanks from a newbie!
Thank you for good information
Have you not just tried stirring it up with a wooden spoon?
Or even just shaking the jar with the lid on.
Its not that thick like yogurt
Thank you!
I never do a second ferment. Mine is thick after straining and has a pleasant taste by itself. I use it for overnight oats, in place of buttermilk, use it in sourdough. I use a hand whisk and twirl it by spinning it with the palms of my hands. Your second ferment is way too fermented with all of that separation which makes it taste too tart.
My kefir isn't thick, I ferment milk & grams, 12-24 hours, but, it never separates.
Why do you do the second fermentation and why you need to see the separation?
Regarding store bought kefir left on the counter for a day, should you open the cap and leave it loose or keep it sealed
You are mis8nformed. Fat is not the enemy!!
High fat is though.
I LOVE IT.😊
Just got my cage! cant wait to try it, Thanks for this excellent Vid!
Sp you don't sterilize the stick blender?
How long will the jars in the fridge stay good to drink?
4 weeks 😅
The cage is genius...where did you get it?
they are available on Amazon. I ordered 4 and we can't wait to get them. :)
@@Sue-In-Oregon Thankyou..I cant believe I didn’t think of making this myself! So simple! Saves all the straining hassle! 🙂👍🏻
Thank You..
@bobbymalta73, you are very welcome.
Please help . I have been fermenting my kefir for a week and and nothing is happening. It's not getting thick and is just really thin. I only changed the milk one time.
Your grains may have starved.. they should be changed daily or every other day..
Maybe get a new batch, and if they need to be activated, don't use raw milk- use organic whole milk- once activated, either keep using that, or switch to raw if you have access to it
Why didn't you put it in fridge
Do you know how to make it thicker. Yours appeared a bit thin
Fermentation does not require oxygen. It will happen either without or with oxygen present. The bacteria don’t care.
Exactly… I think I get better kefir when doing an anaerobic fermentation.
How many times can you use the kefir grains?
You can use kefir grains forever if you care for them properly.
hello what is the advantage to using a second ferment? thanks.
Increased pro-biotics in the second ferment.
Stronger flavor, if you can tolerate it.
Hi. Where do you get the cage from please.?
@ladyana7429, I bought mine off Amazon. Kefir Cage amzn.to/3QVDrvo - affiliate.
How do I get a kefir cage?
Where can I get the kefir grains from?
@ana-mariaquinteros7300, my friend Laura Slote in Missouri has some EXCELLENT kefir grains. It’s like they have something more potent to them than what I was seeing from my own grains. I got some of hers milk kefir grains a couple months back and was surprised at the difference in the kefir her grains made for me. Laura will ship grains to you for a very reasonable cost. You can find her on Facebook, or, if you would like, you can try to communicate with her here on RUclips @lauraslote2050 and ask her about getting some of her grains.
nice video! But use whole milk. the bacteria eats the carbs. If it didnt, it wouldnt make kefir.
Why do you ferment twice? Thanks!
I’m asking why she is mixing the curds back into the whey. Completely seperate the curds and whey.
Spread the curds on toast or bagel to get your probiotics.
Mix the whey with 4X as much water and pour in your plants. Whey is free fertilizer for your plants. Rich in nitrogen
Just use raw milk
Umm.. plastic flavored yogurt..
It's pronounced kay fear and you just destroyed any B2 that was available by blending it.
@binathere2547, I did not know that blending might alter B2. Could you point me to some teaching on that? I'd like to learn more.
About pronunciation, I was introduced to "key-fir", so that's the way that I say it. I'm in a Marco Polo group of ladies and we were discussing the pronunciation options. I found this video that explained two of the three pronunciations that I am aware of ("key-fir", "keh-fur", and "keh-fear"). Here is the linked video from @SpeechModification with two of the three pronunciations: ruclips.net/video/hsvn_ZrRz4Q/видео.htmlsi=HKpnoAhpyDa-95TT
You have probably just killed many of the valuable microbes when you attack it with the metal blender!
@@richardmarriott8941, well, here’s good news: I’ve stopped doing that step. Someone else further on down the commenting list also said something to that effect and it gave me pause. So, I thought about it, and I decided to stop using the stick wand blender. I need to go back through the comments that other comment to let that person know that I have stopped the blending step after separating the grains for their refeeding. I just put the fermented grain-less kefir into the fridge without blending it.
Ho that's good. I'm no expert but when watching other videos things get mentioned that stand out as useful things to be aware of. If you haven't already seen Him search for Dr William Davis on RUclips. He makes yoghurt with particular strains missing from most peoples microbiome that we should have but are killed off due to antibiotics etc. very interesting