Відео

You are so funny . Thanks for the info.

Someone please help. I made an experiment by adding about 1/2 a cup of kefir to a quart of heavy cream and fermented i at 104 degrees for 24 hours. It tastes just like yogurt to me, but the problem since I am diabetic I don't know the macros for whatever it is I've created so I'm hoping someone here could tell me what it is and how can i learn the macros such as how many carbohydrates it still has after fermentation?

I used to do milk kefir but wasn't crazy about the taste. But I LOVE water kefir soda! So, even if it's half as nutritious as milk kefir, but I'm 10x more likely to make and drink it - That's a win for me. Thanks for addressing the all-juice kefir issues. I did that for a time, and noticed the potency going downhill over time.

Animal fat in everything is good for you.

please redo the audio...

my question is, how do I know when the first ferment is done? I know it says leave for 48 hours, but what are the signs?

You can't remember a 1:1 recipe in your own product? Cmon, man.

Good to see a new video again! Always enjoyed your earlier fermentation videos, but not certain what you’re trying to do with this one.

Store bought yogurt is also not traditional!

Can I know can kefir milk put me in some kilos as I really need it. And how much can u drink a day for this purpose. Thanks a lot.

Can I use honey or maple syrup instead of sugar?

Tejuino is not weird lol. You find it "weird" because you don't know it, and you didn't use the correct ingredients either.

We don't need grains correct if we want to make homemade kefir? Just take some good kefir at your local grocery store personally. I would buy Alexandre whole fat A2 kefir which contains over a trillion cfu from kefir lab. Poor what maybe a quarter of that or half of it into a 32 oz jar and then pour weather whole fat cow A2 milk or goat's milk then cover with coffee filter and allow to ferment in a room at room temperature anywhere from 24 to 48 hours in room temperature. Is this also a good method to make your own homemade Kefir?

Hello 😊, Havent seen you before. Firstly, your comment re hosting this tutorial/show. You, in my opinion, have a natural personable gift. People warm to you, though I do suggest you check what you don't know, or just do what you did. Put your hands up, tell the truth, sorry, you just dont know that but with a little searching on the utube, they will likely find it there. Hope you are still on the internet as this was two years ago. Some suggestions if there are any apart from making a smoothi to flavour the home made Kevir. Also, I assume you use farm milk. Give good detail about the benefits of raw milk as opposed to supermarket whole milk. Would the grains like a little double cream to chomp on as well?👀 Just a thought. I have ticked and subscribed. 😊👍🌷

You got heebie jeebies and tongue tied, when you risked offending the food corporations, we should stop buying their crap, grow our own make our own, what a concept😊

My kefir got thicker when I started covering with a coffee filter and rubber band instead of a tight lid. It is so thick and creamy now 😀

If one were to use kefir in an enema, should "they" second-ferment it, or do you think it will cause bloating in "their" colon due to the champagne-like effervescent carbonation? Asking for a friend.

"On average, fermented water kefir contains the same amount of sugar as in one green apple, just 3 grams."

Doing my own experiences and actually one of the best ones i love to do it is to make it thicker i just grind some muesli then blend it with the kefir keep it in the fridge over night and there you go. Both of my version results where yummy. coconut and milk kefir also sometimes add all sorts of berries and even pomegranate ;)

My rehydrated grains are kind of pinkish… is that normal? 😬

Thanks for absolutely murdering my ears with the intro

Just 1:56 into the video and I have already reached my recommended daily allowance of laughs. This is a well-done video. Thank you!

Actually, you don't have to use just sugar. There is a study that used microalgal biomass and kefir grains grew successfully.[Evaluation of functional quality of water kefir with Haematococcus pluvialis biomass and colour pigment astaxanthin]

MUSIC TOO LOUD. cannot hear person speaking. NO SUBTITLES,

I stir a little sugar-free Jello powder into my kefir to flavour it. Such a taste treat!!

kombucha does not need air to ferment?

Am I missing something or have you not indicated how much tea leaves to use?

What can I replace the sugar with? Honey?

Love this drink no puns intended

perfect this is how ive always done it. just looking this over again as its been a few years since ive done water kefir.

You should rename this “Water Kefir Q&A”. It’s not about the eight things you wish you had known.

Kefir in stores has a thickener added to it. It is bottled for retail and containing an active ferment is more difficult for long term. It also contains much less of the good bacteria diversity. That is why it tastes different. If you like store kefir you should add sweetener, sugar, maple syrup or honey into the drinking kefir and blend fruit before adding it to the drinking kefir. In other words not int your fermenting kefir supply.

Speak clearly

MAke video in hindi lengvej

Why has my water kafir gone all jello 😢

how can I make my milk kefir into water kefir, will the probiotics be the same after transformation?

Great for making scones.

NEVER BUY kefir seeds!As per kombucha,it shall be GIVEN by a goodwill person...😇

Reminds me of Alan Carr

Thanks for the helpful video. New subscriber here. This may be a ridiculous question but can you put Water Kefir Grains into plant milk to make a good fermented drink? If so, does this turn the grains into milk kefir grains? and/or increase the strains of bacteria?

When carbonating in the bottle, do you have to "burp" the bottle or will it be ok with the lid on?

UA-camrs pointing to walls for users with annotations disabled are quite funny

Can you reuse teh grains I heard its possible if you leave them soaked in a small milk?

Thank you! :) ... And... someone asked about fermenting plant based milks... YES, you can kefir-ferment different plant based milks. And not only milk, but also the various byproducts of plant based milks that you get when making milk at home. I kefir-ferment almond pulp and soy pulp (okara, that's what's left from soy beans after making soy milk), soy milk water and soft tofu. I usually drink it as is, bc but sometimes, after 24h kefir-fermenting I add some banana pieces/blueberries/a slice of apple and a tsp of honey and let it ferment for another 24h - this will further feed the good bacteria growing there and make the drink effervescent and zesty. I usually don't add sugar or other sweeteners or flavors to my fermented drink bc I love the sour flavor. But to the fermented pulp sometimes I will add raisins, cinnamon and some raw buckwheat/cereal - makes a delicious crunchy breakfast :)

Omw, 5 seconds before you said do not, I was literally thinking about my square clip glass container.

Thank you. Learned a lot for this video!

Thank you. This was informative! I've literally just started out! 😅

There are no bad bacteria.....but toxins can cause bacteria to produce discoloration

Missed the point the grains feed on the sugar there is little sugar left

Disqusting volume! :))