Thanks Marisa. I am new to making kefir and have found this video one of the most helpful of many I have watched. My biggest challenge has been assembling appropriate kitchenware to do the job easy. The overhead views are helpful in seeing the form & function of the strainer. Your hack to speed up the process is also helpful. A suggestion for mentioning to folks is the "die-off" symptoms they may experience. Two days after beginning kefir consumption I began to wake up feeling hung-over, foggy minded and just tired and headachy. I thought I had poisoned myself. Fortunately I noticed a comment to one of the videos I watched by a person who had the same symptoms, and they knew it was from die-off of the unfriendlies that may exist in your gut. Three days later I am feeling better than ever before and free from carb cravings.
I two woke up a few days after really enjoying this Kiefer one day i really feeling stiff and achy all over so it’s nice to know what that was all about
Just an FYI why you don't crave carbs💖 praise ALMIGHTY YAHWEH 💖 and MESSIAH KING YAHSHUA 💖 Jesus'real Hebrew NAME that means YAHWEH SAVES 💖 HE remindedme of what I heard when I read your comment 🙂 It's because the good bacteria actually make Vitamins 💖 so many people are deficient but I would think that's why the cravings. Vitamins needed to repair brain and Neuro cells , they are mood boosting and anti anxiety , they prevent Alzheimer's 🙂💖 which is basically the brain cells starving because older people stomach acid has gotten to weak to extract the vitamins out of their food,so basically they said it's Berry Berry syndrome ( probably spelled that wrong but you get the idea 🙂 ALMIGHTY YAHWEH 💖 please bless and keep you all 💖 praying this info helps someone who needs it . Thank you so much for your information it led to this information thank you so much 💖🙂
I actually leave my Kiefer till it totally separates (like half the jar is milk the other half is the whey) then scoop out the milk part that has the grains in it, strain them. This makes a very thick yogurt like Greek style or even thicker like sour cream. I soak our sprouted oats in the whey. Doesn't take any extra time and it SOOOO yummy.
I like to do a second ferment by putting strained kefir back on the counter for 12-24 hours, with a splash of cream and some e citrus rind or ginger mixed in, which makes the beneficial microbes increase even more and makes it very tasty and creamier.
It is so good to know I can make yogurt from kefir and you have gained a new subscriber......I have yet to make my first batch of kefir as I purchased the grains online today. I am also looking forward to making homemade kefir yogurt too. Great video and thanks for posting
We have goats. We do a couple farmers market and was talking with a lady a few tears back about keifer grains...she shared some of hers with me. So thankful! Been doing it since we have had goats. When I get too much, it's just my husband and I, I freeze the grains and when I need more i reconstitute them.
This video was fantastic thank you I learned so much. I really like that you talk about using your own estimation of when the kefir is done, when the jar needs to be cleaned, etc
I ferment kefir in a fully sealed manner. There are a lot of kefir grains, accounting for half of the container. It can also be fermented in the refrigerator. I have to wash the kefir grains every time, otherwise the kefir grains will multiply and not grow in a large direction.
I subscribed a while ago and I didn’t know you had a kefir video until now. I just started making my first batch thanks to my cousin. I traded her a kombucha scoby for some of her kefir grains. Thank you for this video.
I'm new to making kefir. I just started my first batch yesterday. I didn't have plastic lids for my mason jars so, until I get them, I am using the lids that came with the jars. Also I wasn't aware that the jars need to be covered during fermentation. Mine is not in direct sunlight but on top my fridge so they are out of the way and not in direct sunlight but getting the light from the window next to the fridge. 35 hours later it's looking good enough to strain. Hoping the grains are going to be ok.
I have been making milk Kefir for about a year. I learned it from videos by Donna Schwenk. She does a second ferment of Kefir by adding a citrus rind. If I remember correctly she said this adds a lot of B vitamins. I like the subtle citrus taste. I make small batches, a pint every 2 to 3 days. I make it in a cold area (hallway) because I heard slower fermenting is tastier. I just need to slow down the making of it since I am one person who also drink kombucha, etc and eats other fermented foods. One can have too much of a good thin! I have noticed on occasion the Keifer has a slight bitter taste…ever have that? It may be my metal strainer. Thanks for the tips…I’ll cover my Kefir from now on!
It appears that Kefir fermentation is anaerobic (so, it doesn't need air). Therefore, you keep the lid off solely for the purpose of expelling gasses from the culture (not because atmospheric oxygen is needed). Cotton is a great place for random bacteria to live in, so, you may as well ditch the towel all together, and just leave the lids on the bottle (but unscrewed), with the whole thing in darkness.
Great video. Thank you for the tips. I haven't been leaving mine in the dark and gave been using a metal spoon and strainer! I'll be changing that. You mentioned that your kids like to eat the grains. I didn't know they were edible. How do they eat them?
Thank you for all the information.You went too fast in maning the foundation to request kefir grains. the transfer says the A price foundation? i' m nor sure.thank you the reply 5:17
Super interesting, I’ve been doing kefir for about 10 yrs and I got a couple good tips! I haven’t covered mine like that but it makes sense rather than a lif
Hello there, I'm fairly new from making kefir maybe around 1-2 months ago was when I started making my own milk kefir. I would just like to ask regarding the flavor of milk kefir, I noticed after switching my grains from pastuerized milk to raw milk that the flavor has became cheese like.
Hi Marissa, I enjoyed your video. Thank you for sharing your knowledge and expertise with us. I went to my first Weston A Price meeting a couple days ago in Denver. It was very interesting. I brought many kombucha SCOBYs to share. But wasn’t fast enough to get any kefir grains. Maybe next time. Lol (unless you have any extra to share) 😊 I’ve very new to all of this and am planning to watch many of your videos.
Hi Marissa, thank you for your valuable info. 💫 I'm in Australia & have struggled to find an appropriate strainer, I really like the blue one you have to strain the kefir, the holes are a good size & it's not metal. Would you share where you found it please, 🤞if still available. Thanking you, Susan.
I started making and drinking milk kefir about a month ago for psoriatic arthritis (similar to rheumatoid) and my pain and inflammation got REALLY bad. I don't want to think I can't do dairy kefir, but my joints got 10x worse.
@@kcmc3615 oh no. I wonder was it a coincidence or definitely related. Unfortunate reminder that just cause it's natural doesn't mean it won't cause issues. I always forget that. But then salad gives me heartburn sooooo I should know better 😅 I hope your pain eases soon
@@tammekremer2138 have definitely been strict gluten free. It was a bit of a mystery but it sure seemed like a direct connection. I think maybe I overdid it and should have eased into it.
Thank You. My Kefir Becomes a Bit Melt not like Yours and on the Bottom of the Jar it Seperstes to much water What im Doing Wrong Please? Thank You For Sharing! 🙌
You mentioned having the proper grains to milk ratio, because too many grains cause it to culture too quickly. Is there a particular problem with it culturing too quickly?
Hi l would like to know if tou can assist me in learning how to start from scratch as l lives in Trinidad & unable to find those grains to buy buy as yet l found something looking like a watery juice with a little settling in the bottom , but dont look like grains & l would really like to start to make it for myself to help my gut health as am at risk for cancer as my mom & dad passed with cancer
Hi Marisa! Thanks so much for this video :) I while back I bought dehydrated kefir grains from "Cultures for Health" based on your recommendation from another video. I have been making kefir for about 6 weeks with great results, but I'm noticing that the grains are quite small and not getting anywhere near the size you have. I am using raw milk but started them on pasteurized milk. Any ideas why this could be, and whether this affects my final kefir? It tastes normal, just don't know why the grains look different!
I'm not sure, you might try leaving them in the milk for a shorter time, and straining them out just when you see the milk thicken and the whey line start to break. They might just need more milk more often.
I have been making kefir for years but since switching to raw milk have battled some mold appearing 😣 I threw out most of my grains added some yogurt in my kefir and now no more mold is appearing! My grains are growing alot now :) do you think its OK to be consuming? That strong kefir smell still hasnt returned which worried me. Thank you God bless! Love your channel
I simply take a few tablespoons off the top of my quart size jar of keifer. This makes makes everything easier, especially cleanup, which insures I continue to make. My favorite use is a cup in the freezer for a few hours till lightly frozen and top with maple syrup. My only advice for newbies is to not give up too soon, it took me a while before my keifer really thickened. I started with purchased grains and they were small which made straining a pain. This could have been because of my lazy method, I probably should have put in more keifer to my new milk.
When you first start does it make sense to let it grow for like 4 to 6 days instead of just 2 days --- allowing the grains to fully wake-up? How many uses before your grains were bigger and more hardy/robust?
Nice & informative. Where I live there is no fresh milk like you have everywhere ... a small Island.... can you use a milk that they sell on the shelve ? like half skim milk carton for this process ?
Yes that should work. Even ultra pasteurized like most people say not to use. All that matters is the milk has lactose in it for the kefir grains to eat.
I have been activating my milk kefir grains by increasing the milk by 1/2 cup each cycle and today finished and poured off the last cycle which was a quart of kefir. I have the previous cycles of kefir increased each time by 1/2 cup of fresh pasteurized milk as the directions say. My question is this. Is it ok to combine those first amounts of kefir in those first stages into one-quart jar?
Hi great video I’m having a little problem. My house is about 72 to 78° and put in about 2 to 3 tablespoons of kefir grains in 2 cups of milk I’m forming curds at the bottom maybe an inch and a half to 2 inches kefir grains not rising to the top it’s like milk consistency over the Kurds I’m letting Forment for 24 hours I’m using whole pasteurized milk, not ultrapasteurize again curds forming a bottom and greens not rising to the top
Hi Marissa, thanks you for your videos. I am about to start my GAPs diet, could you clarify for me the probiotics for the diet. Are the fermented foods what will be the Probiotics?
Thanks Marisa for all your videos I really love them :) what are your thoughts on kefir consumption during pregnancy? I have been doing GAPS for the last 6months and it has taken me a long time to build up the resistance before the "die-off" symptoms to kefir. finally I started kefir not long ago and I've found out I'm pregnant. Would the toxins released or die-off by kefir will affect fetus? thank you again.
I can’t figure out why separating the grains is necessary. I make kefir by mixing a couple of tablespoons of kefir into a liter of boxed whole milk, and let it sit out, loosely covered, for 8-14 hours. When the new kefir is thick, I put the jar in the fridge, and enjoy it like yogurt. Honestly, though, I keep wondering if I’m missing something. Any info? Thanks!
I was wondering too. Seems like all the videos on making Kefir are about starting with grains. I’m new at this and my first batch failed miserably. Wasted 30 ounces of raw milk. I will try it once more and if it fails, I’ll use Kefir I already have. Just dont want to ruin raw milk. I don’t drink it straight usually; I use it to make my morn8ng latte.
I thought you could make kefir with leftover Kefir, but can’t find much in the way of videos on how to do it. I’m new at this. I’m also located in South Florida where my room temperature is on the warm side as I prefer it definitely nowhere near 70, not even 75…
Questions please. We are big fans of drinking raw milk as well, but when making kefir do you heat the milk first or use raw milk and leave it on your counter?
Only 3 ways I know to get them. 1) From a friend/ neighbor who already has them. They multiply fast so people are happy to share. 2) Mail order. Lots of websites, some ridiculously expensive. Some just ask for postage. 3) A whole foods/ health store.. but this is usually the exception not the rule, sadly. Once you get even half a teaspoon, grow them fast and freeze a few extra teaspoons just in case you need them. (Replenish freezer stash about every six months to a year.)
Yes, you can make it with store-bought milks and creams. Some people recommend only using animal milks, and not almond milk, soy milk, coconut milk, etc.
@@Teannaschannel 🙋♀️ hi.. I got mine from the dairy I was getting my raw milk from.. sometimes they can hook you up with Milk groups and someone in the group usually has grains.
Hi, I've just discovered your channel. I find it very informative. One question, as I'm from Australia, I'm unable to find raw milk, can I use pasteurized milk to make Kefir? Subscribed.
Hi. I’m super new to making sour cream from milk keffir grains. I followed your recipe in which I took fresh milk and our activated milk keffir grains and fermented for 24 hours and the final product is a super sour curd like consistency. It’s super sour. Is that normal? Is it supposed to be like this?
It may have cultured a bit too long in warmer weather. You can try for a shorter time next time, but what you have should still be good to use if it smells pleasant to you :)
Full written article and printable recipe card -> bumblebeeapothecary.com/how-to-make-kefir-with-raw-milk/
I put my grains in a garlic bag..no straining just lift out n put in a new jar with milk...EASY PEASY..
Thanks for sharing :)
genius, il try this
What is a garlic bag? I'd like to try that
1000000 IQ tip
What is a garlic bag do you mean like the net they are sold in? Thanks
Thanks Marisa. I am new to making kefir and have found this video one of the most helpful of many I have watched. My biggest challenge has been assembling appropriate kitchenware to do the job easy. The overhead views are helpful in seeing the form & function of the strainer. Your hack to speed up the process is also helpful.
A suggestion for mentioning to folks is the "die-off" symptoms they may experience. Two days after beginning kefir consumption I began to wake up feeling hung-over, foggy minded and just tired and headachy. I thought I had poisoned myself. Fortunately I noticed a comment to one of the videos I watched by a person who had the same symptoms, and they knew it was from die-off of the unfriendlies that may exist in your gut. Three days later I am feeling better than ever before and free from carb cravings.
Thanks for sharing!
I two woke up a few days after really enjoying this Kiefer one day i really feeling stiff and achy all over so it’s nice to know what that was all about
هل كان عندك كانديدا
You suffer from candida
Just an FYI why you don't crave carbs💖 praise ALMIGHTY YAHWEH 💖 and MESSIAH KING YAHSHUA 💖 Jesus'real Hebrew NAME that means YAHWEH SAVES 💖 HE remindedme of what I heard when I read your comment 🙂
It's because the good bacteria actually make Vitamins 💖 so many people are deficient but I would think that's why the cravings.
Vitamins needed to repair brain and Neuro cells , they are mood boosting and anti anxiety , they prevent Alzheimer's 🙂💖 which is basically the brain cells starving because older people stomach acid has gotten to weak to extract the vitamins out of their food,so basically they said it's Berry Berry syndrome ( probably spelled that wrong but you get the idea 🙂 ALMIGHTY YAHWEH 💖 please bless and keep you all 💖 praying this info helps someone who needs it . Thank you so much for your information it led to this information thank you so much 💖🙂
Thanks for the tips! I just started making it at home. I live in India and eat a lot of street food, so I need lots of good bacteria in my stomach 😊
You're welcome!
It's the goated indian pewdiepie 🗣️🔥🔥🤌🏼
I actually leave my Kiefer till it totally separates (like half the jar is milk the other half is the whey) then scoop out the milk part that has the grains in it, strain them. This makes a very thick yogurt like Greek style or even thicker like sour cream. I soak our sprouted oats in the whey. Doesn't take any extra time and it SOOOO yummy.
Thank you for sharing!
How do you sprout oats before you eat them in your whey
@@janicepaul9957 I actually buy them already sprouted. I buy mine at Costco. They are organic sprouted, gf oats
@@christinawilliams8846 so what do you do with the oats after you soak them?
Some people call it kefir cheese.
I like to do a second ferment by putting strained kefir back on the counter for 12-24 hours, with a splash of cream and some e citrus rind or ginger mixed in, which makes the beneficial microbes increase even more and makes it very tasty and creamier.
Thanks for making this ! I love your content. Thanks for helping me make healthy food for my family and keeping ancient ways of health alive.
Love it! We are currently doing water kefir and we’ve already seen a lot of benefits. Starting milk kefir soon!
thank you! your buckweat kefir breakfast inspired me to give kefir starters another go. im excited!
It is so good to know I can make yogurt from kefir and you have gained a new subscriber......I have yet to make my first batch of kefir as I purchased the grains online today. I am also looking forward to making homemade kefir yogurt too.
Great video and thanks for posting
So glad to hear it!
We have goats. We do a couple farmers market and was talking with a lady a few tears back about keifer grains...she shared some of hers with me. So thankful! Been doing it since we have had goats. When I get too much, it's just my husband and I, I freeze the grains and when I need more i reconstitute them.
Thank you for sharing! :)
This video was fantastic thank you I learned so much. I really like that you talk about using your own estimation of when the kefir is done, when the jar needs to be cleaned, etc
You're welcome! :)
I tried making water Kefir a few years ago and at first it tasted great but the grains never multiplied and bit by bit they disintegrated 😢
I ferment kefir in a fully sealed manner. There are a lot of kefir grains, accounting for half of the container. It can also be fermented in the refrigerator. I have to wash the kefir grains every time, otherwise the kefir grains will multiply and not grow in a large direction.
Awesome video, I liked that you did a thorough overview of your whole process rather than just a step by step tutorial
I subscribed a while ago and I didn’t know you had a kefir video until now. I just started making my first batch thanks to my cousin. I traded her a kombucha scoby for some of her kefir grains. Thank you for this video.
Thank you for sharing your knowledge . I would like to know where I can this nice strainer like the one you use to strain the kefir grains.
I'm new to making kefir. I just started my first batch yesterday. I didn't have plastic lids for my mason jars so, until I get them, I am using the lids that came with the jars. Also I wasn't aware that the jars need to be covered during fermentation. Mine is not in direct sunlight but on top my fridge so they are out of the way and not in direct sunlight but getting the light from the window next to the fridge. 35 hours later it's looking good enough to strain. Hoping the grains are going to be ok.
Thanks!
Thanks for all you do! I have learned so much from your videos.
great information! thank you for taking the time
Thank you so very much! I appreciate you sharing. I have grains but didn't know the amounts to put in pints/quarts, etc of milk!!
Excellent! So helpful. I just started making Kiefer and you gave me some great tips.
I have been making milk Kefir for about a year. I learned it from videos by Donna Schwenk. She does a second ferment of Kefir by adding a citrus rind. If I remember correctly she said this adds a lot of B vitamins. I like the subtle citrus taste. I make small batches, a pint every 2 to 3 days. I make it in a cold area (hallway) because I heard slower fermenting is tastier. I just need to slow down the making of it since I am one person who also drink kombucha, etc and eats other fermented foods. One can have too much of a good thin! I have noticed on occasion the Keifer has a slight bitter taste…ever have that? It may be my metal strainer. Thanks for the tips…I’ll cover my Kefir from now on!
Thanks for sharing! I haven't noticed a bitter taste. Interesting about the citrus rind!
Hi Heide l dont have those grains , am unable to find it to buy as yet , how do l start from scratch without the Kefir grains
@@olivesoondar1165 You can't start without kefir grains unfortunately.
It appears that Kefir fermentation is anaerobic (so, it doesn't need air). Therefore, you keep the lid off solely for the purpose of expelling gasses from the culture (not because atmospheric oxygen is needed). Cotton is a great place for random bacteria to live in, so, you may as well ditch the towel all together, and just leave the lids on the bottle (but unscrewed), with the whole thing in darkness.
Thankyou . Very simple and informative .
Great video. Thank you for the tips. I haven't been leaving mine in the dark and gave been using a metal spoon and strainer! I'll be changing that. You mentioned that your kids like to eat the grains. I didn't know they were edible. How do they eat them?
What can you do with the grains if you aren’t drinking that much kefir? Can you put them on hold?
Where do I find grains when I start to make kefir for the first time?
Thank you for all the information.You went too fast in maning the foundation to request kefir grains. the transfer says the A price foundation? i' m nor sure.thank you the reply 5:17
Weston A. Price Foundation
Thanks for this detailed guide!
How long does it stay in the fridge?
I share my grains with my old dog. It benefits him immensely.
Super interesting, I’ve been doing kefir for about 10 yrs and I got a couple good tips! I haven’t covered mine like that but it makes sense rather than a lif
Thank you for sharing!
How to know that kefir is spoiled? How does it smell and test ?
Yay I just ordered heirloom kefir Grains. Perfect timing!!
Thank you your videos are great so easy to follow I have shared them with my friends who like me are starting out on this new healthy way of life
So glad to hear it! Thank you for your support :)
BEST KEFIR VIDEO. Thank you!
Thankyou :)
Great info on milk kefir; I do a smaller batch & use a plastic sieve. Thanks for sharing!
Thank you for sharing! :)
So many great tips! Thank you. 🙌🏼
Glad it was helpful! :)
does the kefir lower the lactose of the milk?
Yes
Hello there, I'm fairly new from making kefir maybe around 1-2 months ago was when I started making my own milk kefir. I would just like to ask regarding the flavor of milk kefir, I noticed after switching my grains from pastuerized milk to raw milk that the flavor has became cheese like.
I am a newbie too, but I started my grains with raw milk and seems to be working great
Hi Marissa, I enjoyed your video. Thank you for sharing your knowledge and expertise with us. I went to my first Weston A Price meeting a couple days ago in Denver. It was very interesting. I brought many kombucha SCOBYs to share. But wasn’t fast enough to get any kefir grains. Maybe next time. Lol (unless you have any extra to share) 😊 I’ve very new to all of this and am planning to watch many of your videos.
Also, would you have any resources for buying raw milk in the Denver metro area?
So when I make mine I use clean jars every time. Is it better to reuse previous jar? Thank you
Curious, with all the kefir you and your family drink, why do you take the Just Thrive probiotic supplement?
Hi Marissa, thank you for your valuable info. 💫
I'm in Australia & have struggled to find an appropriate strainer, I really like the blue one you have to strain the kefir, the holes are a good size & it's not metal.
Would you share where you found it please, 🤞if still available.
Thanking you, Susan.
Excellent video. Really appreciate all the info.
Glad to hear it!
I’m having difficulty finding the Kefir grains she mentioned on Amazon. Hoping for help 🙂
I started making and drinking milk kefir about a month ago for psoriatic arthritis (similar to rheumatoid) and my pain and inflammation got REALLY bad. I don't want to think I can't do dairy kefir, but my joints got 10x worse.
Did you stop?
@@astrofiachaire I did! It was really bad. Unfortunately that was about 3 months ago and I have not improved.
@@kcmc3615 oh no. I wonder was it a coincidence or definitely related. Unfortunate reminder that just cause it's natural doesn't mean it won't cause issues. I always forget that. But then salad gives me heartburn sooooo I should know better 😅 I hope your pain eases soon
@@kcmc3615 maybe its the yeast or youre not glutenfree
@@tammekremer2138 have definitely been strict gluten free. It was a bit of a mystery but it sure seemed like a direct connection. I think maybe I overdid it and should have eased into it.
Thank You.
My Kefir Becomes a Bit Melt not like Yours and on the Bottom of the Jar it Seperstes to much water What im Doing Wrong Please?
Thank You For Sharing!
🙌
Thank you so much for your work ❤
Thank you for your support!
You mentioned having the proper grains to milk ratio, because too many grains cause it to culture too quickly. Is there a particular problem with it culturing too quickly?
Hi l would like to know if tou can assist me in learning how to start from scratch as l lives in Trinidad & unable to find those grains to buy buy as yet l found something looking like a watery juice with a little settling in the bottom , but dont look like grains & l would really like to start to make it for myself to help my gut health as am at risk for cancer as my mom & dad passed with cancer
Mam what is d first step to culture d milk to produce grains?
Hi Marisa! Thanks so much for this video :)
I while back I bought dehydrated kefir grains from "Cultures for Health" based on your recommendation from another video. I have been making kefir for about 6 weeks with great results, but I'm noticing that the grains are quite small and not getting anywhere near the size you have. I am using raw milk but started them on pasteurized milk. Any ideas why this could be, and whether this affects my final kefir? It tastes normal, just don't know why the grains look different!
I'm not sure, you might try leaving them in the milk for a shorter time, and straining them out just when you see the milk thicken and the whey line start to break. They might just need more milk more often.
Mine from there are the same. Not greatly impressed with their customer service...
I didn't see any links to weston price chapters below??????
How are the grains made?
Hi maritza i need grain to start KEFIR thx😊
Where’s the link about getting in touch with the Westin A. price foundation chapter leader in my area? I don’t see it. Thanks
I have been making kefir for years but since switching to raw milk have battled some mold appearing 😣 I threw out most of my grains added some yogurt in my kefir and now no more mold is appearing! My grains are growing alot now :) do you think its OK to be consuming? That strong kefir smell still hasnt returned which worried me. Thank you God bless! Love your channel
What brand is your strainer?
Can I keep my kifer next to my kombucha?
Excellent tutorial. How many strains of bacteria do you reckon would be within your finished kefir.
I simply take a few tablespoons off the top of my quart size jar of keifer. This makes makes everything easier, especially cleanup, which insures I continue to make. My favorite use is a cup in the freezer for a few hours till lightly frozen and top with maple syrup. My only advice for newbies is to not give up too soon, it took me a while before my keifer really thickened. I started with purchased grains and they were small which made straining a pain. This could have been because of my lazy method, I probably should have put in more keifer to my new milk.
Thank you I am a novice too and had same problems with new grains thanks for the tips
When you first start does it make sense to let it grow for like 4 to 6 days instead of just 2 days --- allowing the grains to fully wake-up?
How many uses before your grains were bigger and more hardy/robust?
Nice & informative. Where I live there is no fresh milk like you have everywhere ... a small Island.... can you use a milk that they sell on the shelve ? like half skim milk carton for this process ?
Yes that should work. Even ultra pasteurized like most people say not to use. All that matters is the milk has lactose in it for the kefir grains to eat.
I have been activating my milk kefir grains by increasing the milk by 1/2 cup each cycle and today finished and poured off the last cycle which was a quart of kefir. I have the previous cycles of kefir increased each time by 1/2 cup of fresh pasteurized milk as the directions say. My question is this. Is it ok to combine those first amounts of kefir in those first stages into one-quart jar?
Hi great video I’m having a little problem. My house is about 72 to 78° and put in about 2 to 3 tablespoons of kefir grains in 2 cups of milk I’m forming curds at the bottom maybe an inch and a half to 2 inches kefir grains not rising to the top it’s like milk consistency over the Kurds I’m letting Forment for 24 hours I’m using whole pasteurized milk, not ultrapasteurize again curds forming a bottom and greens not rising to the top
To add to that my kefir grains, keep multiplying, so it seems like my grains are healthy
great information, thank you!
Hi Marissa, thanks you for your videos. I am about to start my GAPs diet, could you clarify for me the probiotics for the diet. Are the fermented foods what will be the Probiotics?
My kefir is no thick at all it is tangy but completely runny like a milk is it ok to drink?
How long will this keep in the frig?
Can I freeze kefir grains if I’m not making as much?
Hi and how long I can keep kefer
Can I use the milk kefir even if I have dairy allergies?
Thanks Marisa for all your videos I really love them :) what are your thoughts on kefir consumption during pregnancy? I have been doing GAPS for the last 6months and it has taken me a long time to build up the resistance before the "die-off" symptoms to kefir. finally I started kefir not long ago and I've found out I'm pregnant. Would the toxins released or die-off by kefir will affect fetus? thank you again.
I can’t figure out why separating the grains is necessary. I make kefir by mixing a couple of tablespoons of kefir into a liter of boxed whole milk, and let it sit out, loosely covered, for 8-14 hours. When the new kefir is thick, I put the jar in the fridge, and enjoy it like yogurt. Honestly, though, I keep wondering if I’m missing something. Any info? Thanks!
I was wondering too. Seems like all the videos on making Kefir are about starting with grains. I’m new at this and my first batch failed miserably. Wasted 30 ounces of raw milk. I will try it once more and if it fails, I’ll use Kefir I already have. Just dont want to ruin raw milk. I don’t drink it straight usually; I use it to make my morn8ng latte.
How about the lid that u cover in the fridge is it tight or loose?
I use a tightly screwed on lid in the fridge :)
Is there any way to make casein free kefir? If so, could you make one? Thank you so much!
I live in Dallas Texas would you be able to tell me where can I find some kefir grains locally?
Should kefir milk be tasting like lemons or did I somehow mess it up
I thought you could make kefir with leftover Kefir, but can’t find much in the way of videos on how to do it. I’m new at this. I’m also located in South Florida where my room temperature is on the warm side as I prefer it definitely nowhere near 70, not even 75…
How much do you drink a day??
Can colostrum be used to make kefir
Questions please. We are big fans of drinking raw milk as well, but when making kefir do you heat the milk first or use raw milk and leave it on your counter?
No, do not heat it first.
Great info and video!!! Thank you!!!
You're welcome! :)
Thank you very much 🙏❤️
You're welcome!
I think at 3:20 you meant to say 2 days, not 2 hours?
Yes, 2 days, thank you :)
Oh thank you!! I was sooo confused
Thank you! Liked and subscribed.
You're welcome :)
Thank you!
How did you get the kefir grains to start with ?
Only 3 ways I know to get them. 1) From a friend/ neighbor who already has them. They multiply fast so people are happy to share. 2) Mail order. Lots of websites, some ridiculously expensive. Some just ask for postage. 3) A whole foods/ health store.. but this is usually the exception not the rule, sadly.
Once you get even half a teaspoon, grow them fast and freeze a few extra teaspoons just in case you need them. (Replenish freezer stash about every six months to a year.)
why are my kefir grains get slimy? and my kefir is grainy and thick makes it hard to drink unless I add water.. so far no luck with my kefir ...
great video!!!
After 24 hr it did become kefir, but i dont c the kefir grain after use strainer
I'm in Michigan we don't have raw milk unless you buy shares. Can i make it with with store bought milk
I would also recommend looking here! www.realmilk.com
Yes, you can make it with store-bought milks and creams. Some people recommend only using animal milks, and not almond milk, soy milk, coconut milk, etc.
What if you are just getting started and don’t have any?
You make it from what you have ! What you start to make it from beginning?I don’t have any body to get it from 😢
I bought my grains on line from Yemoos Nourishing Cultures
I would have liked to see how the very first batch of kefir is made when there aren't any grains developed yet to be added to the raw milk
You have to have grains before you even start to make keifr
@@quiltgirl thanks, how do you go about getting grains?
@@Teannaschannel 🙋♀️ hi.. I got mine from the dairy I was getting my raw milk from.. sometimes they can hook you up with Milk groups and someone in the group usually has grains.
I also talk about ideas for where to get grains in the video, and here are some :) amzn.to/3JNZYp1
@@bumblebeeapothecary thank you! I wasn’t aware you needed grains to start the very 1st batch 🫣
where do you get the grain to start the keifer
Here you go :) amzn.to/3AoYL6i
Hi, I've just discovered your channel. I find it very informative. One question, as I'm from Australia, I'm unable to find raw milk, can I use pasteurized milk to make Kefir? Subscribed.
Yes you can. I have for years. better quality of milk the better etc however good old Coles or Woollies is fine.
Hi! Do you know what dairy cow your milk comes from? I think Jersey cows have the best cream. Thanks for the video.
I agree! The traditional breeds have more cream. Ours comes from Jerseys :)
You’re the best!
Thank you!
Thank you! In minute 3:20, you meant "every 2 DAYS", not hours :D
In Canada Raw milk is the most illegal substance, can I make it with pasteurized milk
Hi. I’m super new to making sour cream from milk keffir grains. I followed your recipe in which I took fresh milk and our activated milk keffir grains and fermented for 24 hours and the final product is a super sour curd like consistency. It’s super sour. Is that normal? Is it supposed to be like this?
It may have cultured a bit too long in warmer weather. You can try for a shorter time next time, but what you have should still be good to use if it smells pleasant to you :)