Learn to make kefir the easy way. Learn from my mistakes. Also if you recently received kefir grains in the mail or from a friend watch previous video on how to wake up your grains.
I took over making kefir in my family about 4years ago. My wife was using a similar process to make it. I now do it much easier and less clean up. I use whole milk pasteurized but 2% 1% even skim milk will work, the higher the fat content the creamier the end results. I use quart jars and put enough grains to cover the bottom of the jar then fill with milk to within 1/2 to 3/4 inch to allow for expansion and put a plastic lid on. I put a baggie over the top to keep free of gnats with a rubber band. I then put the jar of kefir on the counter, keep out of the sun at room temperature and let sit for approximately 24 hours , cooler temperatures takes longer than warmer temperatures. Instead of a strainer I use a slotted serving spoon. First vigorously stir the fermented mixture ( carefully in the glass jar) until smooth to separate grains from kefir. Then use the slotted serving spoon to fish out the kefir grains and place the grains in clean jar, add milk, and stir ( stirring cleans the grain helps the process along) for next batch. I make kefir every other day and store finish and unfinished in the refrigerator in the quart jars. Clean up involves the slotted serving spoon and the quart jar after finish drinking it either straight or with other ingredients.
teodora4791 Thank you, that means a lot! That is why i made the video, i found there was nothing that was as comprehensive as i felt I needed to answer all my questions so i could go out and confidently make kefir.
Very helpful video. I'm new to making kefir (about a month in) and still learning, so any new tips and videos are always appreciated. My grains are coming along well, but they're slow. It's taking about 36 hours to ferment using a ratio of one tbsp grains to one cup milk. Possibly because they were goat grains and I switched them to raw cow milk. (Brown Swiss)Thanks again for the video.
Same here. I received maybe a teaspoon of the grains from someone but it almost like seemed less and I used those with about a cup of milk and I really didn't get any additional grains. Maybe a little bit but not much. I was really disappointed. I think mine sat out on our counter for about 48 hours but it is the winter time but we usually keep our house at about 66 downstairs because we are in North Carolina so it's really not very cold out. So we don't have the heat running continuously. I'm glad to know that yours didn't yield very many additional grains either. I thought I was doing something wrong
Thank you so much for your advice! I’m new to kefir and you have taught me so much! ( I’m new to the fermented world, I’m so excited about learning and implementing this into mine and my family’s lives!)
Amy Pournoury Hi Amy!... I am excited that you stopped by and learned more about including this Gem into you & your family’s diet. I am so glad you recieved direction and advise from my video I am so grateful you learned so much!
I have some on my counter in the second ferment.....I put peach peals in this one....this was the best video on how to make kefir, that I have seen....thank you!!!!
Really happy that you used the Fido jar as this was what I wanted to use but thought I had to use a paper towel or coffee filter. Thank you for the tips!
But how do the grains breathe? They need air I think. Idk - but I don't see how air can get in and out, those jars seem to be air tight - they close quite tightly. Scared to kill the grains. 😢
Thanks Marlene! That’s the Oso wonderful thing about Kiefer, it is so forgiving even for the absolute novice. You literally hardly have to know what you’re doing. 😊 I have found that with a little warmth and just a glass these grains will grow. Cold houses are why they won’t. But I have used coconut milk I have use ultra pasteurized I have used regular pasteurized And I have had great success with all of it bc I make sure it warm in the area. Now one thing I try to do when I’m first growing my grains is to ACTIVATE them with full fat milk that’s typically just pasteurized because I can’t get my hands on anything else and I’m really too scared to drink raw milk, I’m just not about that life I guess lol… I just feel like the nutrients from the full fat milk makes my grains start a wonderful healthy bacteria dense life. And then, after I’ve gotten a good 1/3 of a cup, I start farming kefir with full fat coconut milk, (I’m on keto) simply because milk is a mucus forming product and I don’t want to drink it daily.…I’m not allergic I just don’t prefer to have a mucus forming product in my system daily bc milk will create other inflammation issues to your body in time so I use coconut milk. But I love to start my new grains with full fat milk, in hopes that it’s sucking up all nutrients and bacteria that it needs from all that fat and lactose. I believe the sugars in the milk fat makes the grains a little hardier. But that’s just my choice. I likely could skip the full fat milk and go directly to coconut milk and get the same results. Once I mistakenly was cleaning out the kefir jar and mistakenly rinsed 98% of a fresh new batch of my grains down the drain and literally had maybe a fourth of a teaspoon of grains left after all my hard work and I just put an ounce of milk over it and let it sit overnight near my slow cooker for heat and literally begin to grow the grains all over again, and they got thicker and thicker, and I was able to regrow grains with just a fourth of a teaspoon in 1oz of milk. And got wonderful results within a few days I had a full batch ….so Kiefer is very forgiving. I personally don’t use the metal because I got my hands on a two dollar plastic strainer on Amazon, but I know people who use metal and have no problems whatsoever. DONT USE SILVER OR ALUMINUM with it. But Kiefer is literally no fuss. There’s not a huge protocol you really have to follow down to a tee. Remember, this came from one of the poorest countries and eras in our history who couldn’t afford to make a fuss over it and then grains grew with no problem. So don’t over think it. Don’t use your hands and don’t keep them open in a cold house. The fact that were all drinking rotten milk is insane to me, 😅 but there really is no huge fuss with rotten kefir milk coke to find out. The bacteria is going to be there and it’s gonna do what it do. So trust yourself you got this! I use a coffee filter over a canning jar with just the ring lid part screwed on. Perfect. I also use a slow cooker and set my jar right up next to it and that seems to always work for me and it speeds the process up a little bit. I don’t leave it on there a long time… about 8hrs and the warmer is on “warm” because I don’t really want the warm heat to touch the jar just want the warm environment and I know that it gets the grains growing in about 12 to 14 hours so you can be sure that in 24 hours you got good product…good luck!!!
Any milk products cause the mucus issue, until now with the kefir. It has really helped me get rid of mucus. I use whole organic grass fed milk most of the time, but always whole fat milk which by the way doesn’t make you fat. Check out the carnivore lifestyle.
From now on I am going to ferment with lid on! Tx And you don't talk too much as one guy said, urgh really guys, my mom taught me if you can't say something nice, then keep quiet! It was very informative and all the words was needed tx
Most states, (especially on the east coast) by law you can't buy Raw milk in supermarkets. I usually use organic Grass Fed, non-homoninized, full fat milk.
I received my 'Nutriseed' Milk Kefir Kit today. I paid 250 South African Rand for a tiny baggie (2.5gms!) of dried grains which will need to be reconstituted over about 5 days, rinsing and discarding the milk each day. I also got a nice jar, a totally cheap shit plastic strainer and a slightly too short plastic spoon. I don't care about that - I wanted the grains. Got them.
Great presentation…you did well. The only thing I would add is when you put your new batch on the counter, make sure it is not in direct sunlight. I had someone put their kefir on the counter and the sun would hit it
Thank you for your video! I started some kefir grains from the mail two days ago. I have the third batch going now. It was only a TBS and I used 1 cup of pasteurized milk for the first time, and 1 cup for the second one. We were hoping to get our first taste today, but the second batch smells "yeasty". The instructions that came with it said that it will take a week for them to reach their full strength. Now, it said we should ferment one cup for 24 hours, throw the first batch out, then ferment one cup again and it was up to us if we wanted to drink it "use our best judgement", it said. What I want to know is, whether or not the YEASTY smell is normal. It doesn't smell sour or tart or anything. We will taste it and decide in about three hours.
We have been keeping the temp at a pretty constant 71* to 72* F. We used 1 cup pasteurized whole milk for 24 hours, then 1 cup for 18 hours. There was separating whey already at 18 so we used 2 cups this time around. It does not have a foul smell, just very yeasty. I expect that when the grains are mature as you say, there will be a yogurt smell too. We do not detect any yogurt, sour cream or Lactic acid smell. It only smells like dough. Like a good sourdough on its rise cycle.
Anyway, I've got my Kefir up and running. I was _really_ worried because it smelled like rotting liquid cheese and I thought 'Am I really going to have to drink this shit to be healthy?' And it's now settled and my grains are _growing_ and I _love_ the stuff!
Well, I do have a question or two. Some background, first: I love Kefir and other fermented foods. But, I just found that I can make Kefir myself. So, if I make it myself, on the road-in my van- I would do so with hopefully little use of water to wash up dishes, jars, etc. OK, question # 1: Can I just let store-bought Kefir sit and then "harvest" the Kefir grains from that once it ferments, rather than buy and restore the grains? Q#2: Is it possible to do the steps you lay out in your video up to the point of shaking or stirring the fermented Kefir and then simply replacing the canning-type lid with one of the plastic-type, with holes drilled in it and allow it to drain into another jar? That eliminates several bowls, strainers, stir-spoons, etc. And finally, I want to thank you for your video. It is well done, simple and straight-forward. I'll probably try the system I outlined above, myself , while staying at a family member's house, and will let you know how it went.
Robert Wood Thank you for your questions.. i am bit behind on answering... I wonder how you have come along with your experiment, how did that go for you? I think that’s a great idea to strain the grains the way you described, i think its brilliant! Also i dont know about getting grain from store bought kefir i have never done that nor known anyone who has, i dont know if thats even possible. Getting fresh milk kefir grains will give you the best results. I dont currently have any extra available. Love to know how your experiment went for you. Sounds like healthy living is your Jam!!
Thanks for a great how to video ... I'm enjoying and new to making homemade yogurt --- and curious to try making a combo yogurt / kefir for a max of healthy good bacteria ... thinking of trying it in classic yogurt prep - heating milk to 180F, cooling to 115F, then adding both yogurt starter culture and store bought live kefir culture ( I have no grains) --- then continue with a 24 hr warm fermentation in classic yogurt style --- with a plan to drain to Greek yogurt consistency. Any pros / cons or advice with that idea? Thank you
how can i get kefir grains i have been drinking store bought kefir and want to try making my own . i have been watching videos on making it and it looks like it might better than store for me i m 73 years old and have prostate cancer and cataracts i m having surgery for my eyes then radiation for my cancer i feel the probiotics will help me a lot in my recovery thank u for your videos on kefir
Flip top jars are the best for all lacto-fermentations, including vegetables, yogurt and kefir. No need to let out the pressure every now and then. Just seal and forget. Plus less contamination and less tart kefir and yogurt.
meghan snyder If i was close by i would buy from you.. that is a HUGE thing to celebrate!! I live in Washington state & there a number of dairy's raw milk i can buy.. the one i buy from is being investigated by WSDA i think it is.. they have never had any incidents etc in 30-40 yrs and right now there is no proof someone complained it may just be random shutdown.. scary so lawyers are involved etc.. miss my raw milk:(
@@kaersten3623 yes! Sunny Cove Farm in Alfred NY. We have a farm store and are open Tuesday, Thursday and Friday 12-6 and Saturdays 10-4 :) would love you to come visit if you are close by!
Don't you find it takes longer to ferment using these types of jars? My kefir ferments quicker when I cover the jar with a coffee filter versus covering it loosely with a lid. When you say consistent result, what do you mean? Are you referring to thickness or flavor? Is the flavor stronger or milder with lid? Is the texture thicker using these jars? Thanks
Hi,,,I just found your videos ❤️👍I live near Olympia,,,where are you at,,,I would like to buy some grains,,,I just was wondering if you are close to me,,,or if it’s better to get them in the mail,,thank you Dalene
I really loved your video. It is so informative. My question is, I started my milk as ultra pasteurized ( I now know bad thing to do) I went and bought some just regular pasteurized today. Is there anything I should do when changing the milk out? I appreciate your help.
Hi, I love kefir thank you for the great video, I have one question ¿If i only want to make kefir once for twice a month how would I keep my grains from spoiling......what would the process be like?
Thank you for the info. It seems that every kefir video out there recommends a different grains-to-milk ratio. I'm still experimenting with different ratios. I've yet to make a really creamy kefir.
Marlene, hi! Thank you for your answer. I used raw cow's milk. My second batch was just as thin. She says to ferment it for 24 hours and you say for 48. I saw someone else say that they ferment it for 48 hours. Yes, I am new to kefir, but not new to fermenting as a whole.
JourneyofFaith Hi! Sorry for delay in reply.. in a bit of transition w/ water damage and moving out of my home etc. get to move back in 10 days so excited. Yes for me i do 48 hours... 24 hrs will make milk kefir'd however 48 makes it thicker and increases vitamin b and other nutrients and bc i want to get the most out of my foods in the way of nutrients i always let it go 48 hrs. It is more tart but for me i dont care bc i use it to make smoothies. A lot of folks will do a 2nd ferment instead of my method and you can read about how to do that online or in donna Schwenk's book.
@@Marlene2525 , I am getting sour, separated kefir at 24 hours- and it's thin as milk, too...tastes awful. They seem to be growing, but what am I doing wrong?
I like your video. I have seen her video, thanks for the recommendations her 2nd book. I bought a culture to make some. I also want to make Kambucha. Thanks so much for your time
Megan Ryan... Yes you can use plastic mason jar lids... IF you have other ferments in the area it may not work as well. Also I have learned it depends on what the bacteria & stuff in the air in your home that seems to affect. The GUARANTEE to have it turn out everytime is to use the flip top jars that keeps everything out & for me has produced a thick evervesant kefir every time. Yes if that works then great use the plastic mason jar lids.
Bobby.. that is called 2nd fermenting your kefir.. you can either use it as is and just add fruit and sweetener to it like stevia as in a smoothie or research how to 2nd ferment w/ fruit in the kefir.. I dont do that.. i dont need to for the way i use it.. Donna Schwenk's book i recomend in video has insts as to how to do that
I wud heartily suggest u dear to pick up a medium large plastic Strainer & a small hole plastic Drainer for this precious liquid gold keffir health tonic used by u daily. After all it doesn't cost all that much Some wastage of keffir is noticeable in yr present large holed red drainer that yre using, dear... looks clumsy, un hygienic a bit. ❣️👌
Thank you so much for your wonderful kefir tutorial. I wanted to ask if you can mix up different batches made two or three days apart from one another. Thanks again, George
What is it supposed to taste like? Mine tastes like sour milk or buttermilk. Is that what it should taste like? I’m also curious about what a typical daily serving is for you.
Today I made my first kefir batch thanks to you. I followed all your instructions. I went 48 hours and really like the flavor. I hope you can do more videos in a near future. Thank you for this.
Jun Boo.. that makes my day!! Thank you for feedback and kudos to your success in learning a new skill that feeds your body w/ much needed nutrients!! I will make more going forward.. my home is such a mess.. i just moved back in after being out for long while while water damage was being repaired.. live has to calm down and i can get back into my routines, making kombucha etc.. gotta get that up and going again etc.. You are so welcome!!
I'm loving this fermented world. I hope that mess will be clean up(fixed) pretty soon. I will be looking forward your kombucha video(pleasee make one). Take care see you soon on other of your videos and thank you for your knowledge.
i just ordered crystals from turkey and started my kefir. I like the taste and feel a difference. I love your video. I was looking for a video where one would explain using crystals, but haven't found one. Please suggest something. My kefir looks like yogurt and I can't find the grains. I just use fresh milk with a portion of the kefir to start some more.
homeschoolindianmom sounds like your method is working for you. Do you live in the United States ? If you do i can put you on my list as mine mulitply & i have enough i can let you know and send you out 2 tablespoons... price is 10.00 packaging & shipping I will let you know when i have them available. I do not ship outside of the USA. Thank you!
I am trying to make homemade kefir. I tried goat milk and left it out 24 hrs then put it in the refrigerator for 24 hrs like 1 video I watched said. It was thin, very acidic smelling and not like kefir. I drained the grains and used Organic pasteurized, homogenized cow milk. I left it for 24 hrs on my counter and it was much more mild but thin like milk. I am now on my 3rd batch. it is thin like milk and will culture it for 48 hrs. I will try buying grass fed milk. I am scared to use raw milk. Why do some videos show people making kefir in their refrigerators? I thought it would not fermented I in the refrigerator. Why is my kefir so thin? I hope to get better results with grass fed milk. it is so expensive for my budget. Thank you! Lori
Lori Deal ... good efforts and trying to figure out what's going on w/ grains & milk you are trying... I have few suggestions and a question... are you I grains from someone who gave them to you or you bought from someone or are they rehydrated from dried grains?? Why do I ask.. because they can respond differently... if you bought the dried grains from Cultures for Health.. those take a bit to get revived and going and take quite a few batches of milk to wake them up. If you got grains that look like cottage cheese from someone or online that is the best in my book.... sorry this may be a bit long but i hope its helpful... First do more than one batch w/ a milk you choose before evaluating it may not be working.. here's why.. kefir grains are a living thing and if you get them fresh from someone and try them only once in milk you choose say goats milk and turns out think does NOT mean its not working... little background... beings they are living thing you have to give them time to adapt to your environment, your home, the milk you are using... kefir is affected by environment they come from and the new home they are in... the yeasts in our home & kitchen its not bad thing its just fact they will adapt to your home ... the BIGGEST thing is most ALWAYS kefir is thin after 24 hrs thats normal... and it takes few batches with the same milk.. do not switch milk types so quickly.. relax and be patient... switching too quickly then they dont produce kefir well.. again it takes a few batches for them to wake up and begin to do their kefiring thing... have you watched both my videos on making kefir? Here is my recomendation if you like goats milk use that.. do NOT use full quart of 1/2 gallon milk to start.. take your grains put them in 1 cup of milk.. leave them 48 hrs... strain it... sometimes it thin even after 2 days with a fresh type of milk.. it its tart in taste its kefir'd milk.. thick is not always an indication that it has kefir'd.. bc its a living thing kefir changes w/ season, weather.. it may be super thick after 48 hrs for long while then you get batch really thin but still tastes like kefir roll with it.. thats normal. So once you use grains w/ 1 cup milk, strain it, then add grains to 1 cup of fresh milk leave 48 hrs & strain... now you can add grains to 2 cups milk let it go 48 hrs they should be working well by this point.... DO NOT switch milk types quickly thinking you have wrong milk and thats why it seems to not be working... I believe its working you are not leaving it to kefir long enough if you want thicker kefir and takes time to let them wake up and adapt... be patient... Raw milk is the very best you can use to make kefir ... kefiring basically preserves the milk and fills it full of live good bacteria... i get being afraid of raw milk... its not what we have been programmed to believe is a safe milk to drink.. but our ancestors drank it their whole lives.. its actually very very rare for anyone to encounter problem when drinking raw milk... there are far more issues folks getting ill off off pasturized milk if you Google it.. its interesting stuff... for me once i learned out DEAD our milk was we get from grocery stores how they have to put nutrients back in it to make it a tad healthier and my objective was to begin eating nutrient dense foods then store bought milk was not an option for me any longer... in beginning days of making kefir i did use store bought milk when i was learning then i researched out raw milk and was nervous but researched it out & know so many folks who drink raw milk and their kids do I love that it truely feeds my body what it needs I LOVE it. Any who off my soap box, sorry.. im kinda passionate about raw milk... Making kefir with store bought milk did work just didnt get as thick and flavor seems to be better w/ raw milk.. do what you feel safe with.. yes grass fed organic milk is not always better if its is ULTRA pasturized its just as bad as store bought milk the milk is dead bc its been heated to such a high temp it kills all things good and bad in the milk... if you can go to natural grocery store & see if they have NON homogenized low temp pasturized thats next best milk to raw milk.... experiment, be patient and stick with one milk as you are learning to kefir and use grains in smaller amount of milk and dont throw out your milk almost 100% Of the time it is kefiring but may not be as thick or as sour as you may think it should be.. when in doubt let it go one more day..even 3 days. Sorry for rambling here.. i am on my way to be and saw your question pop up & wanted to connect & encourage you.
Hey Marlene, I see you have the jars sealed during the fermentation. I always thought that you had to cover them with cheese cloth so they could breath.
P1 P2 it has been trial & error to figure out what works... i found that if i used cheese cloth or coffee filter over jars I did not get good ferment... and sometimes it would grow this funny pink film on top which is bad then have to toss the whole thing... We have bacteria in our homes, floating in the air that can get in through those filters and cause problems w/ ferment milk, or making kombucha etc...You may. Be surprised to learn that the jars i use do allow it to breathe... when we ferment veggies or milk... there is a gas that builds up & needs to release slowly for a good ferment to occur... and this affects the taste & flavor as well... I read & did extensive research & learned that flip top jars I use.. are the best for fomenting bc they keep out air not allowing outside air to get in preventing any wierd spores or bacteria to cause my ferment to fail.. and bc there is rubber gasket the gas can release itself... for me few weeks ago I was sitting in the living room a ways from kitchen watching tv & I heard this faint hissing sound.. I went to the kitchen & found my kefir'd milk was hissing releasing that gas result of fermentiation process... i had left it on the counter 3 days bc life was crazy busy & I forgot to strain... so i just popped lid open and you can her the pop or hiss like you do in my video.. it was tad more tart having gone 3 days THE BIG difference is the flavor is so much better using this method & I get 100% results Buy using the type of jar i do... I hope this is helpful.. please free to ask question.. sorry for delay in my reply. Thank you for your question.
I love ur video.. Im new.. ❤️ Thank you for sharing love 😍 to the community by teaching us how to do it.. I feel so loved.. Thank you sister.. God Bless you ❤️
Hi thank you for this wonderful vedio I have goats and I would love to learn to make Kefir for my family but I don't know where to buy the grains do you sale them????
Hello yes question please. I purchased my first kefir from the person your mentioning. I let sit for two days with fresh milk and then reap the rewards. Now my kefir grains have and continue to resemble small curd cottage cheese. How are yours as well as many others I see so large? Also I honestly cant say my kefir is multiplying either. It seems that every two days when I drain the kefir, Id swear I see the same small curd cottage cheese size kefir grains in the same amount as the previous clean out? Thought? Thanks. Andrew
Gerald Brewer it would become a bit more sour. Ive done this and i simply increase the sweetener i add, to overcome the sourness. For me i use monk fruit sweetener. Enjoy.
It helps my stomach if I don’t drink it I stay sick and have diarrhea it helps me so please send me some grans I will keep you updated on it and watch your videos make shour that I am doing it right I have a sister-in-law that has Crohn’s disease and I’m wanting to share my knowledge with her about Kiefer
+Nicole Christian I can send them to you. If you are still interested let me know asap. I am sending out some in the mail this week. I charge 10.00 for 2 tbsp enough to make 1 quart and they multiply quickly. Let me know if you are interested by emailing me at mywholefoodlife@gmail.com. I will then share with you payment method etc.
Hi Marlene :-D Liked ... Subbed... & rang your bell! :-D Thank you for freely sharing your knowledge and experience!!! My milk kefir journey started yesterday. I have a pint jar sitting on my counter, and it's getting quite thick already! Should I let it ferment another 24 hours? I LOVE Donna Schwenk!!! I haven't purchased any of her books yet, but, I thoroughly intend to. God's blessings :-D
Kathleen Zimmerman how is your kefir adventure going? You can ferment it 24-48 hrs depends on your taste. I like mine closer to 48 hrs bc the probiotics are increased tad more than 24 hrs, yet 24hrs it tastes more mild. Your preference.
Mykefir grains are only three weeks old and are still not growing. They are very small and I have about 11\2 tablespoons. I put it in 2 cups of milk. I get delicious kefir but they aren’t growing. How long does it take?
Hi. Thanks for the informative video. I have been making Kefir for a few months now and I noticed your grain is clumpy about the size of your fist. But the grain that I used is tiny about 1/4 inch diameter. After months of making kefir the grain remains the same size. So are there various types of grain that accounts for different sizes?
hi Marlene it's Jeremy just wanted to make sure you keep me on your list I'm waiting patiently LOL hope all is well with your home and water damage period have a great day God bless
Jeremy lee ... Hi Jeremy.. thank you for checking in.. I sure do appreciate your enthusiasm to get to making kefir as soon as you can get the grains I can send you some early next week .... I have not had any reply in the last week from those i sent request for contact information out to.. so will you send me an email and we can connect on your address and I will provide you the email you can make payment of 10.00 via paypal for shipping etc I will send you out grains on monday. Please email me at mywholefoodlife@gmail.com. Thank you!
Enjoyed your Kefir video very much and have one question. Why do some people keep the jar of kefir in a dark place for the 24 hour period while making the kefir? I noticed you don't do that. It is just there on your counter for the 24 hours.
+Dennis James Hi Dennis... good question and i dont know why some leave in dark to be honest... i have done it both ways and its always a good outcome.. so it doesn't matter leaving in dark or light on counter... i have made mine for many yrs this week and its perfect every time.... i think some think it has something to do w/ it will ferment better if left in dark.. i have never had problem.
Great video! My kifir is always runny like milk. It's sour tasting but not any thicker after 20 hrs. Using just whole milk from supermarket. Should I try and find raw milk here in Ohio? I want thick kifir like you make. Thanks for any suggestions!
+hurco40 I am always a huge advocate of raw milk its far better for you than store bought. If you can get it in ohio thats great.. google raw milk ohio and see what guidelines are some states dont allow raw milk sales, others. You can buy and dairy delivers to drop points at homes and then you go and pick up.. others you buy a share of dairy cow for the amount of milk you would use a month.. all different ways .. some states sell it in health food stores. I bet if you went 2 days you would have thicker kefir.. 48 hrs .. i have friend in arizona who makes hers and likes it thick for her its runny at 24 hrs and thick at 48 hrs.. just go longer it will be more tart but i use it with smoothies so i dont car i add banana and frozen fruit or will add natural sweetener. I just want the kefir goodness in my body... any other questions yo have feel free to ask.. my direct email is mywholefoodlife@gmail.com
My kefir seems to be culturing really fast. Is it okay to put in the frig after 24 hours for another 24? I don't want to be making new batches all the time. Thanks
Your friend is lucky that you are sending her some grains. I don't have any friend's that have the same interest as mine, I like making my own butter, buttermilk, sour cream, cottage cheese, and my own bread's and cann my vegies, but this is the first time I have heard about Kefir milk, and my store doesn't carry it. so do you have any idea where I can get the grains??? thank's Nicky in Michigan
I am in UK and am new to making kefir! Loved your very inspirational video, you are very good at explaining! Have just done my 'waking up' of my grains, and now moving on to the bigger ferment. My only question is this: at the end of your video you put one quart of milk into your 2 tablespoons of milk. I need to convert quarts to litres, and online it says one quart is about 1 litre. But the container of milk you used looked far bigger than one litre, so I'm a bit confused.. Can you clarify the amounts in litres? Thank you!
kathykate23 Good Morning from the Northwest USA! I will do my best to clarify... I dont know conversions to liter's etc... well i do know that 1 quart is close to size of 1 liter.. so looking online for conversions would be good resource for you. Here is basic's.. you need 2 tablespoons of kefir grains per quart or 1/4 cup for a 1/2 gallon of milk which is double size of a quart etc. I do buy 1/2 gallons of milk at a time and make that much or more weekly... as your grains grow just toss them all in the batch like mine right now i have almost 1.5 cups when i only really need 1/4 cup... they need to be fed and i need to keep them growing ... for me i send them to those who request grains.. but when i dont have anyone who needs them you could feed extras to an animal, toss them in smoothie... they are the powerful nuggets of probiotic goodness our body & our animals, dogs need and enjoy. .. OH the size jar i make my kefir in. Is a 2 liter... which is close to size of 1/2 gallon.. just remembered that... I hope this is helpful. If it leaves questions you still have let me know.. Thank you for hanging out, learning & enjoying kefir video.
kathykate23 ONE MORE thing... the ratio of milk to grains is not exact... sometimes you may have more milk than grains.. you just let it kefir longer, like 1 day longer.. this stuff is really forgiving and so easy to work with.. love that you are being adventurous and diving in.. and asking such good questions.. stay curious.
Thank you so much for taking the time to reply. In my original question I should have said 'you put one quart of milk into your 2 tablespoons of GRAINS' but you probably realised that... My third brew with more milk is taking longer, so I'm going to leave it for 48 hours. It is all very fascinating and I'm sure I will learn as I go along! there was recently a doctor/science tv programme on over here where they did a proper experiment and said at the end that kefir really made a difference to the healthy bacteria in the gut, so the UK has kind of now woken up to Kefir.
kathykate23 that is so cool... medicine is always slow to catch up on the benefits of natural methods for healing our bodies.. kefir is awesome stuff for our gut. Thank you for sharing so good to know.
@@kathykate23 Are you still making kefir? I have just purchased some raw milk, and am awaing to hear about some grains for sale. So far, I have made kefir with 'Biotiful', in jam jars, with a coffee filter lid, prior to fitting a jar lid and refrigerating. It turns lovely and thick, and I wonder if the small 'bobbles' in it are actual grains being produced. Hope to hear from you.
Very nice video! Thanks for all the info. I have a question... can I break the grains to increase them in numbers? I mean it won't hurt the culture will it?
+Chinmay Nayak They will increase on their own... you MUST make sure you ahve the right ratio of grains to milk.. like at least 2 tbsp to 1 quart milk... if you change it frequently they will grown.. if you more than 2 tbsp per quart then yes start another jar. EIther way they won't grow any faster .. key is fresh milk changed frequently.
Marlene, Thank you for your reply. I really hope that your home will be ok after the water damage is fixed... I did make a batch of kefir this morning and used organic milk that was homgenized and pasteurized. I did 24 hours on two qt.jars and then refrigerated it. I checked it this evening and it was thicker and creamy. The other batch I left out and will let it go 48 hours. I do prefer the mild kefir but I think I will make both types of kefir and let some ferment 48 hrs. I'm going to get the canning jars with the Locking lids like you have. Where do you get your jars? I is I think it will be very helpful. I do plan to switch to an organic grass-fed milk that is not homogenized and is low temp pasteurized Perhaps I will try raw milk but I have to research it first. since I started making the kefir in the last week I have noticed that I can drink the kefir. I have been having two to three glasses a day which is remarkable because I am lactose intolerant. It became so bad over the last few years that I could not even have regular yogurt. I goat milk and goat milk yogurt from Trader Joes. It's just that the goat milk gets more expensive so I tried the organic milk. I'm amazed that I've been doing very well with it although I'll give it a few more weeks to see if it really is working I could not even have milk with lactase tablets. I've noticed my digestion is better I've not been running for the restroom. I suspect I had some other food sensitivity. Thank you so much, Lori
Lori... thats amazing feedback... see when you ferment the milk it eats up all the milk sugars and most of the lactose and since our health is in our gut you are changing your gut flora and healing it by consuming kefir and other fermented foods... the other problem is when we consume regular store bought milk as in ultra pasturized cow or goats milk it is heated so high it looses all nutrients and changes the chemical make up of the milk and it becomes NON digestible so hence all these milk & dairy sensitivities have been occurring over time... back in the day of our ancestors they used raw milk no pasturizing... raw milk is not meddled with in anyway it has enzymes that help our body digest it... in fact most folks who drink straight raw milk dont have any problem digesting it.. wierd huh... because it pure our body knows what to do w/ it.. when our government and those involved w/ pushing out society and such to ultra pasturize our dairy it changes it completely and then some of us become intolerant to it and have problems digesting it... I will tell you my brief story... i was on raw dairy for oh 4 yrs when i was under a great deal of stress few yrs back and landed up having gallbladder attack that sent me to the ER... of course they said surgery... as the attack calmed down and i left the ER... i knew i would explore every natural option before surgery... so i left ER and knew I had to connect /w my natropath who suggested we do food tests.. and i have friend who is nurse who specializes in natural medicine... with their input i learned i was allergic to dairy, eggs, radishes, and few other things... my natropath said she knew it was not the raw milk i was allergic to but she wanted me to go all all dairy type products and other allergic foods for 3 months since i had an accuse attack.. in that process i learned how ot manage my attacks, stress was trigger and yes certain foods etc.. I learned taking powdered magnesium stopped an attack on short order and when i did consume reg dairy products after those 3 months i did not feel well, had gut issues and my gallbladder was affected.. HOWEVER... when i began reintroducing kefir and raw milk and raw milk cheeses.. not one lick of problems.. I had real digestive issues i battled, consitpation etc during those 3 months w/ out my kefir... i was so relived when i could go back to my raw dairy kefir it was amazing.... food in the natural form are best for our bodies. So that was not so short story.. but its such a testimony to me how are body's need the real deal raw good food.... i get my jars at crate & barrel online or if you live near a store... i use 2 liter size and they are 6.95... they are thick not wimpy thin glass jars... i own quite a few jars i use for other ferments like pickles, kraut etc.. any more que3stions feel free to ask.
You have a very nice personality and it was a pleasure to watch this. :) I'm on my 2nd week of milk kefiring and 48 hrs sound great to me. Def less stressful as doing it every 24 hrs. I was beginning to get very uptight with the timing, LOL.
ulli land Thank you Uli ... I am so glad you found my kefir video encouraging and helpful... letting it go 48 hrs it will become more tart but nutrients will increase in that last 24 hrs... Dont forget if you get too much kefir you can take a break and once you strain out your grains you can put them in smaller jar covered w/ milk and put them in fridge till you are ready for next batch in week or so.. they are quite forgiving... also... to be honest i let my kefir go 3-5 or 7 days sometimes bc life gets busy... yes its super super tart but i only use it for smoothies and i just add stevia or more fruit to sweeten it up.
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I took over making kefir in my family about 4years ago. My wife was using a similar process to make it. I now do it much easier and less clean up. I use whole milk pasteurized but 2% 1% even skim milk will work, the higher the fat content the creamier the end results. I use quart jars and put enough grains to cover the bottom of the jar then fill with milk to within 1/2 to 3/4 inch to allow for expansion and put a plastic lid on. I put a baggie over the top to keep free of gnats with a rubber band. I then put the jar of kefir on the counter, keep out of the sun at room temperature and let sit for approximately 24 hours , cooler temperatures takes longer than warmer temperatures. Instead of a strainer I use a slotted serving spoon. First vigorously stir the fermented mixture ( carefully in the glass jar) until smooth to separate grains from kefir. Then use the slotted serving spoon to fish out the kefir grains and place the grains in clean jar, add milk, and stir ( stirring cleans the grain helps the process along) for next batch. I make kefir every other day and store finish and unfinished in the refrigerator in the quart jars. Clean up involves the slotted serving spoon and the quart jar after finish drinking it either straight or with other ingredients.
Your video has been the most informative out of all I've seen so far and I've watched at least 12 long videos so far. Thank you so much!
teodora4791 Thank you, that means a lot! That is why i made the video, i found there was nothing that was as comprehensive as i felt I needed to answer all my questions so i could go out and confidently make kefir.
How do I get some grains?
Same I plan on buying some grains
@@jacktippetts6527 they sell the on Etsy i haven’t purchased any yet but once it’s not so hot outside I’ll buy some
I agree!
New to Kefir making and I am so glad I found this video. Great directions. Thank you.
Very helpful video. I'm new to making kefir (about a month in) and still learning, so any new tips and videos are always appreciated. My grains are coming along well, but they're slow. It's taking about 36 hours to ferment using a ratio of one tbsp grains to one cup milk. Possibly because they were goat grains and I switched them to raw cow milk. (Brown Swiss)Thanks again for the video.
Same here. I received maybe a teaspoon of the grains from someone but it almost like seemed less and I used those with about a cup of milk and I really didn't get any additional grains. Maybe a little bit but not much. I was really disappointed. I think mine sat out on our counter for about 48 hours but it is the winter time but we usually keep our house at about 66 downstairs because we are in North Carolina so it's really not very cold out. So we don't have the heat running continuously. I'm glad to know that yours didn't yield very many additional grains either. I thought I was doing something wrong
Thank you so much for your advice! I’m new to kefir and you have taught me so much! ( I’m new to the fermented world, I’m so excited about learning and implementing this into mine and my family’s lives!)
Amy Pournoury Hi Amy!... I am excited that you stopped by and learned more about including this Gem into you & your family’s diet. I am so glad you recieved direction and advise from my video I am so grateful you learned so much!
I have some on my counter in the second ferment.....I put peach peals in this one....this was the best video on how to make kefir, that I have seen....thank you!!!!
Really happy that you used the Fido jar as this was what I wanted to use but thought I had to use a paper towel or coffee filter. Thank you for the tips!
I thought coffee filters was supposed to be the way as well....I think it will be better to use the Fido jars!
But how do the grains breathe? They need air I think. Idk - but I don't see how air can get in and out, those jars seem to be air tight - they close quite tightly. Scared to kill the grains. 😢
Thanks Marlene! That’s the Oso wonderful thing about Kiefer, it is so forgiving even for the absolute novice. You literally hardly have to know what you’re doing. 😊
I have found that with a little warmth and just a glass these grains will grow. Cold houses are why they won’t.
But I have used coconut milk I have use ultra pasteurized I have used regular pasteurized And I have had great success with all of it bc I make sure it warm in the area.
Now one thing I try to do when I’m first growing my grains is to ACTIVATE them with full fat milk that’s typically just pasteurized because I can’t get my hands on anything else and I’m really too scared to drink raw milk, I’m just not about that life I guess lol…
I just feel like the nutrients from the full fat milk makes my grains start a wonderful healthy bacteria dense life. And then, after I’ve gotten a good 1/3 of a cup, I start farming kefir with full fat coconut milk, (I’m on keto) simply because milk is a mucus forming product and I don’t want to drink it daily.…I’m not allergic I just don’t prefer to have a mucus forming product in my system daily bc milk will create other inflammation issues to your body in time so I use coconut milk. But I love to start my new grains with full fat milk, in hopes that it’s sucking up all nutrients and bacteria that it needs from all that fat and lactose.
I believe the sugars in the milk fat makes the grains a little hardier.
But that’s just my choice. I likely could skip the full fat milk and go directly to coconut milk and get the same results.
Once I mistakenly was cleaning out the kefir jar and mistakenly rinsed 98% of a fresh new batch of my grains down the drain and literally had maybe a fourth of a teaspoon of grains left after all my hard work and I just put an ounce of milk over it and let it sit overnight near my slow cooker for heat and literally begin to grow the grains all over again, and they got thicker and thicker, and I was able to regrow grains with just a fourth of a teaspoon in 1oz of milk. And got wonderful results within a few days I had a full batch ….so Kiefer is very forgiving.
I personally don’t use the metal because I got my hands on a two dollar plastic strainer on Amazon, but I know people who use metal and have no problems whatsoever. DONT USE SILVER OR ALUMINUM with it.
But Kiefer is literally no fuss. There’s not a huge protocol you really have to follow down to a tee.
Remember, this came from one of the poorest countries and eras in our history who couldn’t afford to make a fuss over it and then grains grew with no problem. So don’t over think it. Don’t use your hands and don’t keep them open in a cold house.
The fact that were all drinking rotten milk is insane to me, 😅 but there really is no huge fuss with rotten kefir milk coke to find out. The bacteria is going to be there and it’s gonna do what it do.
So trust yourself you got this!
I use a coffee filter over a canning jar with just the ring lid part screwed on. Perfect.
I also use a slow cooker and set my jar right up next to it and that seems to always work for me and it speeds the process up a little bit. I don’t leave it on there a long time… about 8hrs and the warmer is on “warm” because I don’t really want the warm heat to touch the jar just want the warm environment and I know that it gets the grains growing in about 12 to 14 hours so you can be sure that in 24 hours you got good product…good luck!!!
Any milk products cause the mucus issue, until now with the kefir. It has really helped me get rid of mucus. I use whole organic grass fed milk most of the time, but always whole fat milk which by the way doesn’t make you fat. Check out the carnivore lifestyle.
Just found this video, and it's helped me so much! Water leak damage is never fun to deal with especially in Winter! Good luck!
From now on I am going to ferment with lid on! Tx
And you don't talk too much as one guy said, urgh really guys, my mom taught me if you can't say something nice, then keep quiet!
It was very informative and all the words was needed tx
Most states, (especially on the east coast) by law you can't buy Raw milk in supermarkets. I usually use organic Grass Fed, non-homoninized, full fat milk.
I received my 'Nutriseed' Milk Kefir Kit today. I paid 250 South African Rand for a tiny baggie (2.5gms!) of dried grains which will need to be reconstituted over about 5 days, rinsing and discarding the milk each day. I also got a nice jar, a totally cheap shit plastic strainer and a slightly too short plastic spoon. I don't care about that - I wanted the grains. Got them.
Such a good video. I am just starting with goat's milk. Really easy instructions. Thank you.
thank you for sharing your things tbat wirked, didn't work and why. this is very helpful and you explained them well
I gave my grains, who were used to cows milk, heavy cream and they fermented so quickly!
I made some cream cheese out of extra grains! I blended after straining added herbs and salt! Really good!
Excellent tipd and tricks. Thanks for for sharing
Great presentation…you did well. The only thing I would add is when you put your new batch on the counter, make sure it is not in direct sunlight. I had someone put their kefir on the counter and the sun would hit it
Thank you so much. So far I am tolerating it kefir very very well. You have an amazing story. 😊
Thank you for your video! I started some kefir grains from the mail two days ago. I have the third batch going now. It was only a TBS and I used 1 cup of pasteurized milk for the first time, and 1 cup for the second one. We were hoping to get our first taste today, but the second batch smells "yeasty". The instructions that came with it said that it will take a week for them to reach their full strength. Now, it said we should ferment one cup for 24 hours, throw the first batch out, then ferment one cup again and it was up to us if we wanted to drink it "use our best judgement", it said. What I want to know is, whether or not the YEASTY smell is normal. It doesn't smell sour or tart or anything. We will taste it and decide in about three hours.
We have been keeping the temp at a pretty constant 71* to 72* F. We used 1 cup pasteurized whole milk for 24 hours, then 1 cup for 18 hours. There was separating whey already at 18 so we used 2 cups this time around. It does not have a foul smell, just very yeasty. I expect that when the grains are mature as you say, there will be a yogurt smell too. We do not detect any yogurt, sour cream or Lactic acid smell. It only smells like dough. Like a good sourdough on its rise cycle.
Great video, Marlene. Your kefir looks so creamy!!! Thanks.
I would like to get some kefir grains from you i live in Indiana your video is the most informative I've watched
Anyway, I've got my Kefir up and running. I was _really_ worried because it smelled like rotting liquid cheese and I thought 'Am I really going to have to drink this shit to be healthy?' And it's now settled and my grains are _growing_ and I _love_ the stuff!
Thanks for your good advice
Well, I do have a question or two. Some background, first: I love Kefir and other fermented foods. But, I just found that I can make Kefir myself. So, if I make it myself, on the road-in my van- I would do so with hopefully little use of water to wash up dishes, jars, etc. OK, question # 1: Can I just let store-bought Kefir sit and then "harvest" the Kefir grains from that once it ferments, rather than buy and restore the grains? Q#2: Is it possible to do the steps you lay out in your video up to the point of shaking or stirring the fermented Kefir and then simply replacing the canning-type lid with one of the plastic-type, with holes drilled in it and allow it to drain into another jar? That eliminates several bowls, strainers, stir-spoons, etc. And finally, I want to thank you for your video. It is well done, simple and straight-forward. I'll probably try the system I outlined above, myself , while staying at a family member's house, and will let you know how it went.
Robert Wood Thank you for your questions.. i am bit behind on answering... I wonder how you have come along with your experiment, how did that go for you? I think that’s a great idea to strain the grains the way you described, i think its brilliant! Also i dont know about getting grain from store bought kefir i have never done that nor known anyone who has, i dont know if thats even possible. Getting fresh milk kefir grains will give you the best results. I dont currently have any extra available. Love to know how your experiment went for you. Sounds like healthy living is your Jam!!
Thanks for a great how to video ... I'm enjoying and new to making homemade yogurt --- and curious to try making a combo yogurt / kefir for a max of healthy good bacteria ... thinking of trying it in classic yogurt prep - heating milk to 180F, cooling to 115F, then adding both yogurt starter culture and store bought live kefir culture ( I have no grains) --- then continue with a 24 hr warm fermentation in classic yogurt style --- with a plan to drain to Greek yogurt consistency. Any pros / cons or advice with that idea? Thank you
Thank-you so much your direction is very clear
Great video ! Thank you ❤️
how can i get kefir grains i have been drinking store bought kefir and want to try making my own . i have been watching videos on making it and it looks like it might better than store for me i m 73 years old and have prostate cancer and cataracts i m having surgery for my eyes then radiation for my cancer i feel the probiotics will help me a lot in my recovery thank u for your videos on kefir
Flip top jars are the best for all lacto-fermentations, including vegetables, yogurt and kefir. No need to let out the pressure every now and then. Just seal and forget. Plus less contamination and less tart kefir and yogurt.
Jan Zigbe I completely agree!!
Yay raw milk! We have a permit to sell raw milk on our farm in NYS. :)
meghan snyder If i was close by i would buy from you.. that is a HUGE thing to celebrate!! I live in Washington state & there a number of dairy's raw milk i can buy.. the one i buy from is being investigated by WSDA i think it is.. they have never had any incidents etc in 30-40 yrs and right now there is no proof someone complained it may just be random shutdown.. scary so lawyers are involved etc.. miss my raw milk:(
Are you located in Alfred, New York ? Are you at Sunny Cove Farms ?
@@kaersten3623 yes! Sunny Cove Farm in Alfred NY. We have a farm store and are open Tuesday, Thursday and Friday 12-6 and Saturdays 10-4 :) would love you to come visit if you are close by!
Don't you find it takes longer to ferment using these types of jars? My kefir ferments quicker when I cover the jar with a coffee filter versus covering it loosely with a lid. When you say consistent result, what do you mean? Are you referring to thickness or flavor? Is the flavor stronger or milder with lid? Is the texture thicker using these jars? Thanks
...to all of you; during a filming, hold your phone horizontal...
I ordered the book and ordered some kefir culture, so will be back to let you know how it went!
Amy Howell HI Amy... I am cking in... how has kefir making going for you? Have you enjoyed her book too?
Hi,,,I just found your videos ❤️👍I live near Olympia,,,where are you at,,,I would like to buy some grains,,,I just was wondering if you are close to me,,,or if it’s better to get them in the mail,,thank you Dalene
I really loved your video. It is so informative. My question is, I started my milk as ultra pasteurized ( I now know bad thing to do) I went and bought some just regular pasteurized today. Is there anything I should do when changing the milk out? I appreciate your help.
Hi, I love kefir thank you for the great video, I have one question ¿If i only want to make kefir once for twice a month how would I keep my grains from spoiling......what would the process be like?
Thank you for the info. It seems that every kefir video out there recommends a different grains-to-milk ratio. I'm still experimenting with different ratios. I've yet to make a really creamy kefir.
Marlene, hi! Thank you for your answer. I used raw cow's milk. My second batch was just as thin. She says to ferment it for 24 hours and you say for 48. I saw someone else say that they ferment it for 48 hours. Yes, I am new to kefir, but not new to fermenting as a whole.
JourneyofFaith Hi! Sorry for delay in reply.. in a bit of transition w/ water damage and moving out of my home etc. get to move back in 10 days so excited. Yes for me i do 48 hours... 24 hrs will make milk kefir'd however 48 makes it thicker and increases vitamin b and other nutrients and bc i want to get the most out of my foods in the way of nutrients i always let it go 48 hrs. It is more tart but for me i dont care bc i use it to make smoothies. A lot of folks will do a 2nd ferment instead of my method and you can read about how to do that online or in donna Schwenk's book.
@@Marlene2525 , I am getting sour, separated kefir at 24 hours- and it's thin as milk, too...tastes awful. They seem to be growing, but what am I doing wrong?
I like your video. I have seen her video, thanks for the recommendations her 2nd book. I bought a culture to make some. I also want to make Kambucha. Thanks so much for your time
Megan Ryan... Yes you can use plastic mason jar lids... IF you have other ferments in the area it may not work as well. Also I have learned it depends on what the bacteria & stuff in the air in your home that seems to affect. The GUARANTEE to have it turn out everytime is to use the flip top jars that keeps everything out & for me has produced a thick evervesant kefir every time. Yes if that works then great use the plastic mason jar lids.
Marlene's Whole Food Life bt t bt.
Marlene's Whole Food Life I want to star making Kefir. How do I add fruit to it ? Thanks for sharing.
Bobby.. that is called 2nd fermenting your kefir.. you can either use it as is and just add fruit and sweetener to it like stevia as in a smoothie or research how to 2nd ferment w/ fruit in the kefir.. I dont do that.. i dont need to for the way i use it.. Donna Schwenk's book i recomend in video has insts as to how to do that
Marlene's Whole Food Life thanks!
I 2nd ferment my grains in the fridge and it comes out soo creamy 😋
Thanks Marllene
I wud heartily suggest u dear to pick up a medium large plastic Strainer & a small hole plastic Drainer
for this precious liquid gold keffir health tonic used by u daily. After all it doesn't cost all that much
Some wastage of keffir is noticeable in yr present large holed red drainer that yre using, dear... looks clumsy, un hygienic a bit. ❣️👌
Thanks it was very useful as I am a beginner and needed some useful information
Thank you so much for your wonderful kefir tutorial. I wanted to ask if you can mix up different batches made two or three days apart from one another. Thanks again, George
Thanks. Got grains from amazon. Starting the healthy journey. ❤
What is it supposed to taste like? Mine tastes like sour milk or buttermilk. Is that what it should taste like? I’m also curious about what a typical daily serving is for you.
How can I order kefir grains from you
I enjoy your video s can't wait to get started yay!
Thank you very much. Great video.
atozharris2 Thank you for stopping by and feedback.
Today I made my first kefir batch thanks to you. I followed all your instructions. I went 48 hours and really like the flavor. I hope you can do more videos in a near future. Thank you for this.
Jun Boo.. that makes my day!! Thank you for feedback and kudos to your success in learning a new skill that feeds your body w/ much needed nutrients!! I will make more going forward.. my home is such a mess.. i just moved back in after being out for long while while water damage was being repaired.. live has to calm down and i can get back into my routines, making kombucha etc.. gotta get that up and going again etc.. You are so welcome!!
I'm loving this fermented world. I hope that mess will be clean up(fixed) pretty soon. I will be looking forward your kombucha video(pleasee make one). Take care see you soon on other of your videos and thank you for your knowledge.
FIlm landscape not portrait! Love your video though!
The sieve that you use seems to have very large holes..
You say 'tom-ay-toe' and we say 'tom-are-toe'! you say 'kee-fur' and we say 'keff-ear' No matter....it's a great video thanks!
+David Infante ya there are several ways to say kefir... so fun.. thank you for stopping by.
Mam, how should I use boiled milk? Can I boil it with silver bonds before mixing it with kefir grains?
i just ordered crystals from turkey and started my kefir. I like the taste and feel a difference. I love your video. I was looking for a video where one would explain using crystals, but haven't found one. Please suggest something. My kefir looks like yogurt and I can't find the grains. I just use fresh milk with a portion of the kefir to start some more.
homeschoolindianmom sounds like your method is working for you. Do you live in the United States ? If you do i can put you on my list as mine mulitply & i have enough i can let you know and send you out 2 tablespoons... price is 10.00 packaging & shipping I will let you know when i have them available. I do not ship outside of the USA. Thank you!
I am trying to make homemade kefir. I tried goat milk and left it out 24 hrs then put it in the refrigerator for 24 hrs like 1 video I watched said. It was thin, very acidic smelling and not like kefir. I drained the grains and used Organic pasteurized, homogenized cow milk. I left it for 24 hrs on my counter and it was much more mild but thin like milk. I am now on my 3rd batch. it is thin like milk and will culture it for 48 hrs. I will try buying grass fed milk. I am scared to use raw milk. Why do some videos show people making kefir in their refrigerators? I thought it would not fermented I in the refrigerator. Why is my kefir so thin? I hope to get better results with grass fed milk. it is so expensive for my budget. Thank you! Lori
Lori Deal ... good efforts and trying to figure out what's going on w/ grains & milk you are trying... I have few suggestions and a question... are you I grains from someone who gave them to you or you bought from someone or are they rehydrated from dried grains?? Why do I ask.. because they can respond differently... if you bought the dried grains from Cultures for Health.. those take a bit to get revived and going and take quite a few batches of milk to wake them up. If you got grains that look like cottage cheese from someone or online that is the best in my book.... sorry this may be a bit long but i hope its helpful... First do more than one batch w/ a milk you choose before evaluating it may not be working.. here's why.. kefir grains are a living thing and if you get them fresh from someone and try them only once in milk you choose say goats milk and turns out think does NOT mean its not working... little background... beings they are living thing you have to give them time to adapt to your environment, your home, the milk you are using... kefir is affected by environment they come from and the new home they are in... the yeasts in our home & kitchen its not bad thing its just fact they will adapt to your home ... the BIGGEST thing is most ALWAYS kefir is thin after 24 hrs thats normal... and it takes few batches with the same milk.. do not switch milk types so quickly.. relax and be patient... switching too quickly then they dont produce kefir well.. again it takes a few batches for them to wake up and begin to do their kefiring thing... have you watched both my videos on making kefir? Here is my recomendation if you like goats milk use that.. do NOT use full quart of 1/2 gallon milk to start.. take your grains put them in 1 cup of milk.. leave them 48 hrs... strain it... sometimes it thin even after 2 days with a fresh type of milk.. it its tart in taste its kefir'd milk.. thick is not always an indication that it has kefir'd.. bc its a living thing kefir changes w/ season, weather.. it may be super thick after 48 hrs for long while then you get batch really thin but still tastes like kefir roll with it.. thats normal. So once you use grains w/ 1 cup milk, strain it, then add grains to 1 cup of fresh milk leave 48 hrs & strain... now you can add grains to 2 cups milk let it go 48 hrs they should be working well by this point.... DO NOT switch milk types quickly thinking you have wrong milk and thats why it seems to not be working... I believe its working you are not leaving it to kefir long enough if you want thicker kefir and takes time to let them wake up and adapt... be patient... Raw milk is the very best you can use to make kefir ... kefiring basically preserves the milk and fills it full of live good bacteria... i get being afraid of raw milk... its not what we have been programmed to believe is a safe milk to drink.. but our ancestors drank it their whole lives.. its actually very very rare for anyone to encounter problem when drinking raw milk... there are far more issues folks getting ill off off pasturized milk if you Google it.. its interesting stuff... for me once i learned out DEAD our milk was we get from grocery stores how they have to put nutrients back in it to make it a tad healthier and my objective was to begin eating nutrient dense foods then store bought milk was not an option for me any longer... in beginning days of making kefir i did use store bought milk when i was learning then i researched out raw milk and was nervous but researched it out & know so many folks who drink raw milk and their kids do I love that it truely feeds my body what it needs I LOVE it. Any who off my soap box, sorry.. im kinda passionate about raw milk... Making kefir with store bought milk did work just didnt get as thick and flavor seems to be better w/ raw milk.. do what you feel safe with.. yes grass fed organic milk is not always better if its is ULTRA pasturized its just as bad as store bought milk the milk is dead bc its been heated to such a high temp it kills all things good and bad in the milk... if you can go to natural grocery store & see if they have NON homogenized low temp pasturized thats next best milk to raw milk.... experiment, be patient and stick with one milk as you are learning to kefir and use grains in smaller amount of milk and dont throw out your milk almost 100% Of the time it is kefiring but may not be as thick or as sour as you may think it should be.. when in doubt let it go one more day..even 3 days. Sorry for rambling here.. i am on my way to be and saw your question pop up & wanted to connect & encourage you.
Thx U for letting me know about the 1 month that kefir is good 🥰
I love ur thick hair.. Does kefir helps prevent hair loss.. Does milk kefir helps us to grow more lush hair like yours ❤️❤️❤️❤️im from Singapore 🇸🇬
Hey Marlene, I see you have the jars sealed during the fermentation. I always thought that you had to cover them with cheese cloth so they could breath.
P1 P2 it has been trial & error to figure out what works... i found that if i used cheese cloth or coffee filter over jars I did not get good ferment... and sometimes it would grow this funny pink film on top which is bad then have to toss the whole thing... We have bacteria in our homes, floating in the air that can get in through those filters and cause problems w/ ferment milk, or making kombucha etc...You may. Be surprised to learn that the jars i use do allow it to breathe... when we ferment veggies or milk... there is a gas that builds up & needs to release slowly for a good ferment to occur... and this affects the taste & flavor as well... I read & did extensive research & learned that flip top jars I use.. are the best for fomenting bc they keep out air not allowing outside air to get in preventing any wierd spores or bacteria to cause my ferment to fail.. and bc there is rubber gasket the gas can release itself... for me few weeks ago I was sitting in the living room a ways from kitchen watching tv & I heard this faint hissing sound.. I went to the kitchen & found my kefir'd milk was hissing releasing that gas result of fermentiation process... i had left it on the counter 3 days bc life was crazy busy & I forgot to strain... so i just popped lid open and you can her the pop or hiss like you do in my video.. it was tad more tart having gone 3 days THE BIG difference is the flavor is so much better using this method & I get 100% results Buy using the type of jar i do... I hope this is helpful.. please free to ask question.. sorry for delay in my reply. Thank you for your question.
P1 P2 here is where i buy my flip top jars... there is sale on friday if you like. www.crateandbarrel.com/fido-jars-with-clamp-lids/f33489
@@Marlene2525 I wouldnt lid sauerkraut, I wouldnt lid kefir. Merely just a safety hazard.
@@armithel3133 why is it a hazard
I love ur video.. Im new.. ❤️ Thank you for sharing love 😍 to the community by teaching us how to do it.. I feel so loved.. Thank you sister.. God Bless you ❤️
Hi thank you for this wonderful vedio I have goats and I would love to learn to make Kefir for my family but I don't know where to buy the grains do you sale them????
great video thank you
How do I Store grains in fridge, and for how long? Thank you
I thought Donna S says that the bacteria in raw milk fought with the grains so heat raw milk?
Amazon cover doesn't say For Health on the book cover like yours... I hope I'm getting the same one you have.
Hello yes question please. I purchased my first kefir from the person your mentioning. I let sit for two days with fresh milk and then reap the rewards. Now my kefir grains have and continue to resemble small curd cottage cheese. How are yours as well as many others I see so large? Also I honestly cant say my kefir is multiplying either. It seems that every two days when I drain the kefir, Id swear I see the same small curd cottage cheese size kefir grains in the same amount as the previous clean out? Thought? Thanks. Andrew
Thank you for your information can you freeze the grains?
What would happen if after 48 hrs. you just put it in the frig and strained it a few days later?
Gerald Brewer it would become a bit more sour. Ive done this and i simply increase the sweetener i add, to overcome the sourness. For me i use monk fruit sweetener. Enjoy.
Do you sell your grains, they look very healthy? I would love to purchase some from you.
Iam doing something wrong i throw away the liquid at the bottom of the bottle?
It helps my stomach if I don’t drink it I stay sick and have diarrhea it helps me so please send me some grans I will keep you updated on it and watch your videos make shour that I am doing it right I have a sister-in-law that has Crohn’s disease and I’m wanting to share my knowledge with her about Kiefer
Hi, my grains seem to multiply well but they are all small. Any idea why this should be? I've been making kefir for over a year. Thanks
Good education
This was a great video. You answered all my questions. Thanks so much!!
Can I order some grains from you?
What if we cannot get kefir starter..how we can make a starter or how we kan make milk kefir without grains ( starter) ?
Thanks!
+Nicole Christian I can send them to you. If you are still interested let me know asap. I am sending out some in the mail this week. I charge 10.00 for 2 tbsp enough to make 1 quart and they multiply quickly. Let me know if you are interested by emailing me at mywholefoodlife@gmail.com. I will then share with you payment method etc.
Marlene's Whole Food Life I would like to know if I may purchase your kifer grains?
Loved your video!!!
Yeah, how can we make our own grains
Hi Marlene :-D Liked ... Subbed... & rang your bell! :-D
Thank you for freely sharing your knowledge and experience!!!
My milk kefir journey started yesterday. I have a pint jar sitting on my counter, and it's getting quite thick already! Should I let it ferment another 24 hours?
I LOVE Donna Schwenk!!! I haven't purchased any of her books yet, but, I thoroughly intend to.
God's blessings :-D
Kathleen Zimmerman how is your kefir adventure going? You can ferment it 24-48 hrs depends on your taste. I like mine closer to 48 hrs bc the probiotics are increased tad more than 24 hrs, yet 24hrs it tastes more mild. Your preference.
Very informative. Thank you
Mykefir grains are only three weeks old and are still not growing. They are very small and I have about 11\2 tablespoons. I put it in 2 cups of milk. I get delicious kefir but they aren’t growing. How long does it take?
Hi love your videos how can I get the kefir grain
Hi. Thanks for the informative video. I have been making Kefir for a few months now and I noticed your grain is clumpy about the size of your fist. But the grain that I used is tiny about 1/4 inch diameter. After months of making kefir the grain remains the same size. So are there various types of grain that accounts for different sizes?
hi Marlene it's Jeremy just wanted to make sure you keep me on your list I'm waiting patiently LOL hope all is well with your home and water damage period have a great day God bless
Jeremy lee ... Hi Jeremy.. thank you for checking in.. I sure do appreciate your enthusiasm to get to making kefir as soon as you can get the grains I can send you some early next week .... I have not had any reply in the last week from those i sent request for contact information out to.. so will you send me an email and we can connect on your address and I will provide you the email you can make payment of 10.00 via paypal for shipping etc I will send you out grains on monday. Please email me at mywholefoodlife@gmail.com. Thank you!
I put 2 tablespoons with 1 litre of raw milk will it work with that much milk
Enjoyed your Kefir video very much and have one question. Why do some people keep the jar of kefir in a dark place for the 24 hour period while making the kefir? I noticed you don't do that. It is just there on your counter for the 24 hours.
+Dennis James Hi Dennis... good question and i dont know why some leave in dark to be honest... i have done it both ways and its always a good outcome.. so it doesn't matter leaving in dark or light on counter... i have made mine for many yrs this week and its perfect every time.... i think some think it has something to do w/ it will ferment better if left in dark.. i have never had problem.
light kills Vit C and some think the bacteria is killed by lite.
Its more specifically the UV destruction of Vitamin B12 that is the main reason to ferment kefir in the dark.
Hi, in the fridge the kefir will be ready in a week? Thanks
thnx..
good luck ever.
Great video! My kifir is always runny like milk. It's sour tasting but not any thicker after 20 hrs. Using just whole milk from supermarket. Should I try and find raw milk here in Ohio? I want thick kifir like you make. Thanks for any suggestions!
+hurco40 I am always a huge advocate of raw milk its far better for you than store bought. If you can get it in ohio thats great.. google raw milk ohio and see what guidelines are some states dont allow raw milk sales, others. You can buy and dairy delivers to drop points at homes and then you go and pick up.. others you buy a share of dairy cow for the amount of milk you would use a month.. all different ways .. some states sell it in health food stores. I bet if you went 2 days you would have thicker kefir.. 48 hrs .. i have friend in arizona who makes hers and likes it thick for her its runny at 24 hrs and thick at 48 hrs.. just go longer it will be more tart but i use it with smoothies so i dont car i add banana and frozen fruit or will add natural sweetener. I just want the kefir goodness in my body... any other questions yo have feel free to ask.. my direct email is mywholefoodlife@gmail.com
My kefir seems to be culturing really fast. Is it okay to put in the frig after 24 hours for another 24? I don't want to be making new batches all the time. Thanks
So helpful, love your process. How are you? New video's coming?
I would like to know if I may purchase kefir grains from you & if so how & when?
Love your video!!!
I'm totally new at this and so excited to learn, I'm more of a visual learner. How can I get starters grains from you? Of course I would pay for them
I wud heartily suggest u dear
Your friend is lucky that you are sending her some grains. I don't have any friend's that have the same interest as mine, I like making my own butter, buttermilk, sour cream, cottage cheese, and my own bread's and cann my vegies, but this is the first time I have heard about Kefir milk, and my store doesn't carry it. so do you have any idea where I can get the grains??? thank's Nicky in Michigan
I really enjoyed your video. I can’t find any raw milk. What could I use instead?
Thanks from Norway💜👍
I am in UK and am new to making kefir! Loved your very inspirational video, you are very good at explaining! Have just done my 'waking up' of my grains, and now moving on to the bigger ferment. My only question is this: at the end of your video you put one quart of milk into your 2 tablespoons of milk. I need to convert quarts to litres, and online it says one quart is about 1 litre. But the container of milk you used looked far bigger than one litre, so I'm a bit confused.. Can you clarify the amounts in litres? Thank you!
kathykate23 Good Morning from the Northwest USA! I will do my best to clarify... I dont know conversions to liter's etc... well i do know that 1 quart is close to size of 1 liter.. so looking online for conversions would be good resource for you. Here is basic's.. you need 2 tablespoons of kefir grains per quart or 1/4 cup for a 1/2 gallon of milk which is double size of a quart etc. I do buy 1/2 gallons of milk at a time and make that much or more weekly... as your grains grow just toss them all in the batch like mine right now i have almost 1.5 cups when i only really need 1/4 cup... they need to be fed and i need to keep them growing ... for me i send them to those who request grains.. but when i dont have anyone who needs them you could feed extras to an animal, toss them in smoothie... they are the powerful nuggets of probiotic goodness our body & our animals, dogs need and enjoy. .. OH the size jar i make my kefir in. Is a 2 liter... which is close to size of 1/2 gallon.. just remembered that... I hope this is helpful. If it leaves questions you still have let me know.. Thank you for hanging out, learning & enjoying kefir video.
kathykate23 ONE MORE thing... the ratio of milk to grains is not exact... sometimes you may have more milk than grains.. you just let it kefir longer, like 1 day longer.. this stuff is really forgiving and so easy to work with.. love that you are being adventurous and diving in.. and asking such good questions.. stay curious.
Thank you so much for taking the time to reply. In my original question I should have said 'you put one quart of milk into your 2 tablespoons of GRAINS' but you probably realised that... My third brew with more milk is taking longer, so I'm going to leave it for 48 hours. It is all very fascinating and I'm sure I will learn as I go along! there was recently a doctor/science tv programme on over here where they did a proper experiment and said at the end that kefir really made a difference to the healthy bacteria in the gut, so the UK has kind of now woken up to Kefir.
kathykate23 that is so cool... medicine is always slow to catch up on the benefits of natural methods for healing our bodies.. kefir is awesome stuff for our gut. Thank you for sharing so good to know.
@@kathykate23 Are you still making kefir? I have just purchased some raw milk, and am awaing to hear about some grains for sale. So far, I have made kefir with 'Biotiful', in jam jars, with a coffee filter lid, prior to fitting a jar lid and refrigerating. It turns lovely and thick, and I wonder if the small 'bobbles' in it are actual grains being produced. Hope to hear from you.
Thank you so much great video!
Can you tell me why my grains won’t multiply? My kefir taste good though.
Very nice video! Thanks for all the info. I have a question... can I break the grains to increase them in numbers? I mean it won't hurt the culture will it?
+Chinmay Nayak They will increase on their own... you MUST make sure you ahve the right ratio of grains to milk.. like at least 2 tbsp to 1 quart milk... if you change it frequently they will grown.. if you more than 2 tbsp per quart then yes start another jar. EIther way they won't grow any faster .. key is fresh milk changed frequently.
Marlene, Thank you for your reply. I really hope that your home will be ok after the water damage is fixed... I did make a batch of kefir this morning and used organic milk that was homgenized and pasteurized. I did 24 hours on two qt.jars and then refrigerated it. I checked it this evening and it was thicker and creamy. The other batch I left out and will let it go 48 hours. I do prefer the mild kefir but I think I will make both types of kefir and let some ferment 48 hrs. I'm going to get the canning jars with the Locking lids like you have. Where do you get your jars? I is I think it will be very helpful. I do plan to switch to an organic grass-fed milk that is not homogenized and is low temp pasteurized Perhaps I will try raw milk but I have to research it first. since I started making the kefir in the last week I have noticed that I can drink the kefir. I have been having two to three glasses a day which is remarkable because I am lactose intolerant. It became so bad over the last few years that I could not even have regular yogurt. I goat milk and goat milk yogurt from Trader Joes. It's just that the goat milk gets more expensive so I tried the organic milk. I'm amazed that I've been doing very well with it although I'll give it a few more weeks to see if it really is working I could not even have milk with lactase tablets. I've noticed my digestion is better I've not been running for the restroom. I suspect I had some other food sensitivity. Thank you so much, Lori
Lori... thats amazing feedback... see when you ferment the milk it eats up all the milk sugars and most of the lactose and since our health is in our gut you are changing your gut flora and healing it by consuming kefir and other fermented foods... the other problem is when we consume regular store bought milk as in ultra pasturized cow or goats milk it is heated so high it looses all nutrients and changes the chemical make up of the milk and it becomes NON digestible so hence all these milk & dairy sensitivities have been occurring over time... back in the day of our ancestors they used raw milk no pasturizing... raw milk is not meddled with in anyway it has enzymes that help our body digest it... in fact most folks who drink straight raw milk dont have any problem digesting it.. wierd huh... because it pure our body knows what to do w/ it.. when our government and those involved w/ pushing out society and such to ultra pasturize our dairy it changes it completely and then some of us become intolerant to it and have problems digesting it... I will tell you my brief story... i was on raw dairy for oh 4 yrs when i was under a great deal of stress few yrs back and landed up having gallbladder attack that sent me to the ER... of course they said surgery... as the attack calmed down and i left the ER... i knew i would explore every natural option before surgery... so i left ER and knew I had to connect /w my natropath who suggested we do food tests.. and i have friend who is nurse who specializes in natural medicine... with their input i learned i was allergic to dairy, eggs, radishes, and few other things... my natropath said she knew it was not the raw milk i was allergic to but she wanted me to go all all dairy type products and other allergic foods for 3 months since i had an accuse attack.. in that process i learned how ot manage my attacks, stress was trigger and yes certain foods etc.. I learned taking powdered magnesium stopped an attack on short order and when i did consume reg dairy products after those 3 months i did not feel well, had gut issues and my gallbladder was affected.. HOWEVER... when i began reintroducing kefir and raw milk and raw milk cheeses.. not one lick of problems.. I had real digestive issues i battled, consitpation etc during those 3 months w/ out my kefir... i was so relived when i could go back to my raw dairy kefir it was amazing.... food in the natural form are best for our bodies. So that was not so short story.. but its such a testimony to me how are body's need the real deal raw good food.... i get my jars at crate & barrel online or if you live near a store... i use 2 liter size and they are 6.95... they are thick not wimpy thin glass jars... i own quite a few jars i use for other ferments like pickles, kraut etc.. any more que3stions feel free to ask.
You have a very nice personality and it was a pleasure to watch this. :)
I'm on my 2nd week of milk kefiring and 48 hrs sound great to me. Def less stressful as doing it every 24 hrs. I was beginning to get very uptight with the timing, LOL.
ulli land Thank you Uli ... I am so glad you found my kefir video encouraging and helpful... letting it go 48 hrs it will become more tart but nutrients will increase in that last 24 hrs... Dont forget if you get too much kefir you can take a break and once you strain out your grains you can put them in smaller jar covered w/ milk and put them in fridge till you are ready for next batch in week or so.. they are quite forgiving... also... to be honest i let my kefir go 3-5 or 7 days sometimes bc life gets busy... yes its super super tart but i only use it for smoothies and i just add stevia or more fruit to sweeten it up.