Ive followed the process you described at the end, but ive successfully kept my grains alive in the fridge for over a month. Same thing, i dont drink that milk, but i add my grains to fresh milk and they come.right back to life. Been making my own kefir for over 5 years off and on. I havent found anyone else who likes it like i do, but i think its a fantastic way to boost your immune system, energy and gut health. Great informative video!
It's good to shake the jar whenever it is convenient. That expedites the process. Among the hill tribes that developed kefir, they would fill a goat skin bag with milk and grains and hang the sealed bag at the door of the yurt (tent made of skins). That way, every time anyone went in or out of the tent they would jostle the bag and thus give the kefir a little boost.
😂this is by far the best kefir video ever. I've been doing it for about 6 months and I'm now doing water and milk Kefir. You popped up in my video feed and the title drew me in. Definitely subscribing!
I make both water and milk kefir. If you strain the whey out of milk kefir, you can use it like cream cheese. You also can use finished kefir in place of buttermilk in recipes. I blend my milk kefir with fruit and then put in fridge. It continues to ferment and you get the fizziness in about 3 days. So, yummy. I thoroughly enjoyed your video, quite entertaining!
I've tried the "cream cheese" from this as well. lovely! I like mixing herbs with it with a little salt but it's a nice break from the usual i think ;D
Thank you! Your video answered a lot of questions I had, the only downside was feeling slightly seasick by the end of it. Please could you stand still for the next one! I have subscribed and look forward to learning more.
I watched your video to the end. Enjoyed it immensely! I am familiar with fermenting kefir, but stopped for some time. I didn't know before this month getting back to ferments that it could be frozen. I should have known as I freeze sourdough starter. Great voice (I'm hard of hearing) and thanks for the smiles. Happy foraging ! Cheers from the Western part of Canada.
Great video. I've been making my own Kefir for maybe 3 months now and I am so very happy I started to make my own! I was a loyal Nancy's Kefir customer until they wanted $6.99 for 32 oz! I am so happy to be making my own now! I didn't feel what I feel in my body with the Nancy's Kefir. It seems the homemade version is much more potent!
I notice a huge diffrence in the flavor of store bought vs. homemade. From my understanding, the storebough versions are actually made from "powdered" cultured rather than "kefir grains" The reference i used for this is Sandor Katz's excellent book, "The Art of Fermentation."
I bought a bottle of natural kifur and a bottle of full cream milk from my local grocery shop came home and started my own. It's really good. I didn't think I would like it but wow I love it. I add turmeric and cinnamon for a drink or just have it plain
@@cjbh61 Social media lords and lore that I've seen/read say you have to purchase them if you want to consistently make your own batches. Or you can purchase kefir and mix it with milk, but this will be much more costly over time with greatly reduced probiotics. Sean posted an Amazon link to purchase them above. I just received mine and am on my way to making my own! 🕺
@cjbh61 I don't believe you can make kefir without grains. I got mine grains from Amazon from a company called "fusion teas" for about $12 - took 2 tries to get them going again - but So glad I did
Strolling thru video, this guy launches into (actually funny) Silence of the Lambs out of nowhere, then promptly gets back to bizznezz... aaaaaaannnnd SUBSCRIBED 😂 Curious about dehydrating extra grains and eating them like you would pro-biotics sold in capsules? Same benefits? Do the cultures stay alive? Can you take too much? What about eating them without drying? Trying to reset gut. Thanks for great video!
Great job on educating me on how to make Kefir. Not too steep a learning curve, and very entertaining as well. You taught me things no other video did, like how to lessen the sour taste etc. I have subscribed. Thank you!
I am using kefir for more than a month now, I am drinking it warm or cold doesn't matter I am just loving the taste. haven't tried combining it with fruits yet, might just do that today. but am always worried my grains might die or get sick although am taking good care of them. thanks for taking away some of my anxiety
After searching a bit your video made the most sense and answered all my questions. Keep up the great work, BTW have you tried using a tea bag/ball to not having to strain the grains?
i have not tried that. I can't say for sure but while a tea bag might work, i would probably stay away from long exposure to metal in the Kefir as it could potentially corrode from what i understand.
Hi from the U.K. I've been making my own kefir for a couple of months now and found your video to be very helpful and entertaining. I will definitely try your 'kefir light' idea as I do find the taste of my daily batches to be a little sour. I try rinsing off the grains in water occasionally but I've not really noticed much of an improvement. I used to buy (and sometimes still do), a bottle of Polish (Polski) kefir from my supermarket which tastes way better and just like a liquid cottage cheese. The ingredients look to be the same but dried (powdered) milk is used. I much prefer this milder taste and would love to know how to make mine taste like this. Thanks again for your great video.
Yes! It's kinda the nature of the beast that every batch is gonna be a little different. I do have some from time to time that taste really off to me, and I start over. There are a lot of factors at play here an hard to pin down what the culprit is to off flavors but definitely encourage the experimentation!
I made kefir last year, after you talked about. It was ok, but I will definitely use fruit to sweeten cuz sounds great. I love the taste of some buttermilks, and kefir reminds me of that... I have always enjoyed your videos and they are better than ever now!!! I did kill my grains last year but have ordered a new batch.
Great video! I've been making water kefir for some time and have milk kefir grains on the way. You showed some great techniques for second fermentation that sound tasty. Thanks
Great video! Easy to understand and entertaining. I ordered the grains & cannot wait to make my first batch. Question- how much of the grains do I add each time? Is it always 2 tablespoons?
Thank you Theresa! Don't sweat about getting the amount just right. You would do just fine with around 1tbs per quart jar. The amount does not seem to make that much difference but there is probably such a thing as too much all at once. When in doubt just eyeball it to about a tbs and you'll be fine!
This video popped up in my feed. It was educational, yet entertaining. I started about a month ago. My immune system is under stress and my mother inlaw introduced me to kefir. I'm hoping that this will assist me with my gut health. I'm lactose intolerant and it's so refreshing that it's lactose free. Can someone please tell me if they kept their grains alive using UHT milk? That's the preferred milk in the house and I find it a bit of a hassle to go to the shops to buy whole milk. And everyone told me not to use a metal strainer 😢 and I moved heaven and earth looking for a plastic one in my country!
Thanksfor tis video. I just started making Kefir & am watching as many videos abut t as I can. Mine has been a bit too sour, so I'll try tasting it after 24 hrs, instead of 48. And making smoothies by adding fruit.
yep and also the length of time it takes to ferment can be effected dramatically by the ambient temperature of the room. I can't really let my Kefir go for 48 hours in the warmer months without it producing too strong of a flavor for my taste.
I’ve been eating kefir this year, bought from a farm shop. I want to consume more while keeping costs down so bought some grains to ferment my own. I find the milk a little too runny so have started adding in some extra cream and the consistency is amazing. Lovely thick, creamy kefir. I’m so glad I started making it! Great video. I’m in the uk so no autumn olives. I’ve tried it with apples. I liked it but my girlfriend wasn’t so keen.
Such a good informative video very well explained in simple English easy to follow. I just got my milk grains from Amazon. Already mixed it up with milk to make kefir, cant walt.i am so confused about using or not the metal to handle kefir.will keep on watching yr videos good luck with yr Chanel
Honestly, I think a lot of the “don’t ever do this” is blown out of proportion. I mean for sure, if you only have a metal strainer, then use that. Honestly, that’s what I use and I’ve never had a problem and I’ve been making it now for at least 7 years 😉 good luck and let me know if you have any issues! I’ll help if I can
@@canieatthis I have been sharing your material and music on my social media platforms. Hope it gives you some more exposure. I hope you come to my area again. I had bought a ticket to see your in Grand rapids at the Intersection but a friend lost her husband and asked me to sing at his memorial the same night. Of course I sang for that and her. She is a dear soul. I am also a sing er songwriter and like your an herbalism adn forager. Still learning so much. I grow a lot of herbs and live near woodlands where i can explore and have identified many food and plant medicines. Safe journeys!
They do make a superb jam! And a very interesting homemade fermented hot sauce as i've tried that as well! It can be tricky to find the "right" tasting shrub as the flavor profile and edibility of A. Olive seems to fluctuated wildly from plant to plant!
Is there a difference in kefir grains or the cultures. Ex those needing warmth such as heating the milk and holding at a specific temp. Or cool cultures that can be at lower or room temp?
Hi Carla! Thanks reaching out! While i can't really comment on the differences between the different sources of "grains.," there does seem to be a notable difference between "powdered" Kefir cultures ( what you would most likely find in store bought, bottle Kefir) as opposed to traditionally fermented "grain" source Kefir. A good solid reference for this would be Standor Katz book "The Art Of Fermentation" - classic reference. One difference seems to be that there may be less beneficial bacteria in powdered vs. traditional. There may be other differences as well but it's been a while since i researched that. ;D
Ty, yes, im at the water stage. Im more vegan. I am wondering if evaporated milk will work the switching over to a protien milk or dry milk. That's my gold for the week plus using it v in sauces ,chesses possble bread recipes. Im open to new experiences. Ty sm.
Hey Ty, I can't really comment with evaporated milk as i have no experience with that but, you could try using coconut milk. I have read some having success with that. To be clear, that's only from what i've read. Good Luck!
Hi Sean. Great presentation on so many aspects of milk kefir. Thank you. I have an issue that arose recently. Have been making milk kefir for a few years. In the past ~1-2 weeks the grains have stopped forming the nice thick milk product and instead separate the whey very quickly from tiny fragments of curd, like some kind of citrus hit the milk. Happens very quickly after starting a new batch, within hours and never gets to the thick gelatinous stage. Same milk is being used. Same general temperatures, also. Am thinking the grains have been exhausted or otherwise depleted. Do you have any recommendations? Have read that adding some colostrum powder to the batch may help pep the grains back up. At a loss as to what is going on. Peace.
hmmm that's interesting and it sounds like to me that the grains are no longer viable. I would seek out another source of grains and in the future, when you start producing a surplus of the grains and you can clearly see them multipling, it's a good idea to set some aside to freeze. This way you can have a back up supply to start over again should this happen again! Good luck! Sean
@1:52, I beg to differ vehemently! My Kefir grains died after changing from a small stainless steel meshed sieve, to a larger and different brand but also stainless steel meshed sieve. I could not understand why they died after a few weeks only. This was the second batch of grains that died. The first batch lasted for several years, until I switched sieves. The only thing I changed was the sieve. As soon as I bought a plastic meshed sieve, my backup grains, from the same second batch, began to reproduce and thrive and to this date, they are happy campers. So no, if you use a SS sieve, you risk running into what I experienced. I guess not all SS are the same!
I loved this video and new subscriber! I just recently got hooked on kefir (soooo yummy with fruit) and would like to now make my own. Question: if I make a quart of it and won't drink an entire jar per day, how to you keep the grains alive for say a day or two until you are ready to make another batch? Can you put them in just a little bit of milk and keep them in the fridge? (I guess I am saying how much milk do you need to use to keep them alive?) Thank you!
So glad to hear that! So yes, just to be clear, once your kefir is fermented, you’ll be removing the grains from the ferment before you drink it so that you can use them in a fresh batch. Fresh Kefir will last at least a week in the fridge without the flavor changing much but keep in mind the longer you leave it in there the stronger it will get because it is actively fermenting even though it’s cooled 😉 Now, if you don’t wanna make a new batch that soon all you need to do is Just put the grains in a little bit of milk and keep them refrigerated until you’re ready to use it again. Left like this for a week or two if need be, they should be fine but, when you’re ready to use them, It’s probably a good idea to strain out the milk that they’re sitting in Before you add them to fresh milk. I say that because, even though they’re in the fridge, they are still actively fermenting. So, the milk that they’re sitting in will be quite strong tasting if it’s not strained out. If that makes sense? Good luck!
Also, if you’re going away for a very long time, say a couple of weeks vacation… You can always freeze the grains. Then when you’re ready to use, you can just put them in fresh milk. It will take a bit longer for them to wake up but, I have done this and it works just fine👌
Great video. I just learned the reason for rinsing (with NON-CHLORINATED water!) is to prevent the next batch from going too sour. Also, I'd like to mention that rancid milk - often referred to as "sour milk" - isn't sour at all; it's horrifically bitter as anyone who's accidentally consumed it knows....so the term is entirely inaccurate.
Hi there! and Thankyou! I definitely agree with the sour vs. fermented difference. I think there is a bit of a semantic issue at hand here. It does seem by definition that "sour" could be used for the quality of the sensation since the word does not inherently imply "rancid" but definitely might confuse some people. Raw milk for example would not necessarily go rancid if left out at room temperature but can in fact, naturally ferment on it's own. The same would not be true for processed, homogenized milk which would need some kind of culture added like kefir grains, in order to holt the bacteria that would cause rancidification and at the same time, boost the beneficial bacteria, creating the desired ferment. I have heard of steering clear of chlorinated water when rinsing grains although i would respond with 2 points here that in my experience: 1. I now rarely wash the grains from batch to batch as i don't really taste a difference 2. i have many, many time washed grains with chlorinated tap water and have not noticed a difference in the quality of the ferment ( this could be due to the amount of chlorine or lack there of, possibly) So while i would say, if it was practical for anyone to use non chlorinated water to wash grains then, i'd say sure why not but again, i personally have not noticed a difference. thanks so much for responding! i really appreciate it! sean
Can one grow kefir grains by making kefir using store-bought kefir as starter? Do these grains grow over time as you make new batches from store-bought kefir?
Thanks for your question! From my understanding, most store-bought kefir is actually made with “powder“ and not traditional grains so the answer would be most likely, no. To your second question, yes! A healthy culture of grains will keep growing every time you make a batch. It typically grows slowly, so don’t expect it to double every time, but it should be noticeable. Basically, it’s similar to making homemade sourdough in this way that’s why you don’t have to purchase grains or acquire them after you get them initially theoretically you should just be able to use the same ones over and over and again, they should continue to multiply.👍
I drink raw A2 milk from local farm. Is there anything different that I should be doing when I make my kefir? (I’ve just ordered the grains) Also have you ever tried to make kefir with baked milk? It tastes more caramel. Thank you from 🇬🇧
Nothing different to do with raw milk except that…it’s great that you have that option! Interesting with the baked milk! I’ve never heard of that before.
I’ve made both yogurt and creme fresh using a bit of yogurt as a starter. I’ve bought commercially produced kefir. If I use the commercial kefir as starter, will it eventually produces the grains?
Very unlikely. It seems from the literature on the subject that at least most, if not all commercial Kefirs are made from "powdered" cultures with less strains of bacteria (referenced in "The Art of Fermentation" by Sandor Katz) It's probably safe to say that you would need to purchase kefir grains specifically.
I have just bought some kefir...why not use it to seed some milk and make some more? Also do you ever try to augment the different species by adding something like bio-kult that could be incorporated into the grains?
Yeah it's a good question but if you read Standor Katz book " The Art of Fermentation" ( regarded as the respected standard on the subject) he talks about store bought Kefir as not containing the same bacteria, and not in the same quantity. This is due to the culture being powdered based in most commercial sales whereas traditionally, the Kefir is made with the mother "grains." I believe Katz goes on to say part of the reason for the different methods is due to the shelf life/storage factor insofar as to to say that the traditional method is not easily viable for commercial, large scale situations. You can certainly seed new milk with a small starter of finished, homemade kefir without using grains and this is totally doable! Now with all of that said, they're may be some stores that sell the "traditional" Kefir but i have not seen any personally.
@@canieatthis Thanks for the reply. Things have moved on now. I went and bought grains. When I got the feel for it all after about 2 weeks I did drop some probiotic powder in but with limited experience I can't say it made much difference. I think it thickened more , probably just due to more microbial action. I may have more diversity but hope the original strains were never out competed. The taste is much the same.
Raw milk is not crucial certainly but personally, I would use raw milk and have used raw milk when I have a trusted source to acquire it. I realize it’s hard for a lot of folks living in the states to find that legally.
I do make my own kafir. It really multiplies fast at certain times of the year. I am curious about the fruity smell you are talking about. I do sometimes get a strong fruity smell that I don't like, and wonder if it's the production of alcohol that I am smelling.
Probably. There is sometimes an acetone like aroma but I find that the smell can differ from batch to batch. Try changing one of your variables. Either the milk, grains, amount of grains in a batch, inoculation with finished kefir rather than grains, cooler temp while fermenting etc. these could all play a part in any “off” smells you might be experiencing
@@canieatthis You are the first person that described the smell as acetone like, thank you, I'm not nut's. I put that description in google so many times and never got anything close to a relevant response, so I started using unpleasantly-fruity. Mostly I wanted to know if that was how "milk alcohol" smells.
I made my first batch today, but I bought dry kefir granuls. See how it goes. I'm def going to purchase some of the other though and see what's best. Looks too easy.
Howdy! First time visiting your channel. Great video, well-researched, and hilarious (I'm genX and get your sense of humor--the Silence of the Lambs scenes were on point). I noticed that you sway--it did not bother me. Some people just DO and we all need to be more tolerant of individual quirks--most humans could stand to be more tolerant, period. I was kind of shocked reading through your comments--so many Negative Nellies. Sheesh. So quick to be rude to folks who are giving you FREE INFORMATION.
Hey Jen (assuming that’s your name?) just want to thank you for your insight with this comment and I agree, it’s kind of mind-boggling why people feel the need to be spending time writing negative comments. I’m working hard to make these videos. Informative but hopefully somewhat entertaining so that one can actually be engaged enough to watch all the way through. Thanks for being awesome.🥰
@@canieatthis It IS my name and thank you for the reply. I've been in the entertainment industry for some time (author) so I'm used to negativity and have a thick skin, but this seemed extreme to me so I felt like I had to say something to give you a boost--you're doing good work and good work should be rewarded whenever possible.
I've never used goat's milk for Kefir but from my understanding, it works just fine and would thus have adequate lactose. I've also heard some folks using coconut milk and having some success so i'm not sure that the "lactose" is absolutely vital.
That’s a good question! I’d you lived close by I would give you some!😂 it’s been so long since I purchased my original batch but I think it may have been an Amazon purchase. You can get them dried
Use regular full fat milk and add cream when it is done after a 2 day’s fermentation. You need lactose to "feed" the grains, cream has far more fat than lactose.
I don't say "meelk" or "mulk". Usually just say Milk. I tried to grow Autumn Olive. Stratification for months in the fridge in damp sand and everything worked well and sprouted. Putting into larger pot and outside for a spell killed them. I am in south east US. I want to try again though. Such a wonderful plant. Thanks for the video!
@@canieatthis I have found a shrub that the land owners called Russian Olive when in NC. I am certain that I did something wrong to the Autumn Olive when I repotted it. I will try again.
How is this different from buttermilk? Asking as a legitimate question. Is it just a specific strain of the bacteria that gives a certain flavor profile?
That's exactly what I was thinking?🤔,.maybe you could make it with a rinsed lump of cottage cheese instead of having to purchase the starter grains?🤔✌️
I have heard you can use it in the same way that you would use buttermilk in terms of a marinade. I would suspect the bacteria strains in the two might be different in some capacity.
I use kefir and homemade yogurt as a healthy, non-toxic preservative in other recipes. I make my own mayonnaise - adding the kefir/yogurt (just a spoon) turns it into a healthy fermented food and preserves it in the fridge for a month. Win-Win!
Your channel popped up on my UA-cam home page I suspect that this was more bot generated than an elegant example of Jungian Synchronicity. Your enthusiasm is effervescent and your communication and delivery skills enviable. So, of course your channel is more than well worth supporting. I live on a sailboat in the tropical South Pacific, and have foraged as a way of life for many decades. I've recently started making kefir after a very long hiatus. My UA-cam channel, with a number of Community Guideline transgressions through the medium satirical songs with politically incorrect images and lyrics, got three strikes and is out. Kefir cheers.
Yeah it's a strange medium to work in. i think less so than the other socials but sometimes my videos get flagged for reasons that make no sense to me! thanks for the comment!
I prefer making kefir from kefir. It is milder. Kefir made from grains can something be like swigging down vinegar - to the point I've gotten heartburn from it. So I just take milk, dump kefir in, let t sit and call it before it gets to the point it could blister paint.
yep i do that too! Especially when i'm making a kind of "cheese" from it. To do this i will inoculate milk with finished kefir and then let that sit for a few days until it really solidifies and separates from the whey. I keep it in a nut milk bag in the fridge with a bowl underneath to catch the slowly draining whey, getting as much of the liquid out of the curd and then finally usually add herbs and salt. Turning into a spreadable cheese that is fantastic! Add in carmelized onion and....wow!
Sorry but you’re not making Kefir that way. It is a yogurt type fermentation but it does not have the same 50+ strains of probiotics that real Kefir made from grains, has. I’ve asked experts who know what they’re talking about and have analyzed both cultures. You’re fooling yourself. If you don’t like the tartness, second ferment it with a peel of lemon or orange. It will turn creamier and less tart.
it's typically more tart then yogurt. it can be a little bubbly if you want it to be and that's where it can get in to "kombucha" territory but i'd say that's where the similarity ends. My guess is if you hate yogurt, not sure that you will be a big fan of Kefir!
Ive followed the process you described at the end, but ive successfully kept my grains alive in the fridge for over a month. Same thing, i dont drink that milk, but i add my grains to fresh milk and they come.right back to life. Been making my own kefir for over 5 years off and on. I havent found anyone else who likes it like i do, but i think its a fantastic way to boost your immune system, energy and gut health. Great informative video!
Thank you brother I appreciate the comment! 🙏
Can the grains be frozen? If so for how long?
very cool thanks for sharing
Does it improve your mood and memory as well...??
It's good to shake the jar whenever it is convenient. That expedites the process. Among the hill tribes that developed kefir, they would fill a goat skin bag with milk and grains and hang the sealed bag at the door of the yurt (tent made of skins). That way, every time anyone went in or out of the tent they would jostle the bag and thus give the kefir a little boost.
I've heard that! if i remember to shake it, i do ;D
😂this is by far the best kefir video ever. I've been doing it for about 6 months and I'm now doing water and milk Kefir. You popped up in my video feed and the title drew me in. Definitely subscribing!
Wow, thank you!🙏 🙏
Then you haven't watched the video by Life Xperienc.There is loads of more info on milk kefir than this one
You had me at, "Put the #u(😮n', grains in the jar!". Excellent content. Please stop rocking back and forth. Love ya!
I told myself, I'll bet that guy burns a lot of calories with that back and forth while standing.
@cindynihart4788 - if you speed it it up, he looks like he's dancing.
I make both water and milk kefir. If you strain the whey out of milk kefir, you can use it like cream cheese. You also can use finished kefir in place of buttermilk in recipes. I blend my milk kefir with fruit and then put in fridge. It continues to ferment and you get the fizziness in about 3 days. So, yummy.
I thoroughly enjoyed your video, quite entertaining!
I've tried the "cream cheese" from this as well. lovely! I like mixing herbs with it with a little salt but it's a nice break from the usual i think ;D
You were very thorough with your instructions. Simple and straightforward. This is one of the best kefir videos yet.
Wow, thank you! So glad it was helpful!
Thank you so much for this video,you made it so easy to follow
I need to get starter grains and make this for daily health ❤
You do and it's so worth it! Good Luck Sandy! let me know if you have any question along the way
I got my starter grains after I watched the video and I make my own since two weeks now and I just love my kefir, it is really worth it and so easy
Thank you! Your video answered a lot of questions I had, the only downside was feeling slightly seasick by the end of it. Please could you stand still for the next one! I have subscribed and look forward to learning more.
believe me, you are joining a whole host of people who feel the same way! it is HARD for me to NOT SWAY hahaha! ;D
Me also. Do not need food talk with motion sickness.
Me too! Had to keep looking away…. otherwise,definitely decided me to make some!!
I watched your video to the end. Enjoyed it immensely! I am familiar with fermenting kefir, but stopped for some time. I didn't know before this month getting back to ferments that it could be frozen. I should have known as I freeze sourdough starter. Great voice (I'm hard of hearing) and thanks for the smiles. Happy foraging ! Cheers from the Western part of Canada.
Wow thanks so much for sharing that Sharon!🙏
Absolutely love my kefir every day!! And your Silence of the Lambs skit was hilarious 😂😂😂😂
aw thanks. i like adding in some irreverent humor in there when i can.
Great video. I've been making my own Kefir for maybe 3 months now and I am so very happy I started to make my own! I was a loyal Nancy's Kefir customer until they wanted $6.99 for 32 oz! I am so happy to be making my own now! I didn't feel what I feel in my body with the Nancy's Kefir. It seems the homemade version is much more potent!
I notice a huge diffrence in the flavor of store bought vs. homemade. From my understanding, the storebough versions are actually made from "powdered" cultured rather than "kefir grains" The reference i used for this is Sandor Katz's excellent book, "The Art of Fermentation."
I bought a bottle of natural kifur and a bottle of full cream milk from my local grocery shop came home and started my own.
It's really good.
I didn't think I would like it but wow I love it.
I add turmeric and cinnamon for a drink or just have it plain
Yessssss! so happy to hear that Cherrie!
How do you start your own without kefir grains?
@@cjbh61 Social media lords and lore that I've seen/read say you have to purchase them if you want to consistently make your own batches. Or you can purchase kefir and mix it with milk, but this will be much more costly over time with greatly reduced probiotics.
Sean posted an Amazon link to purchase them above. I just received mine and am on my way to making my own! 🕺
@@cjbh61you need the grains.
@cjbh61 I don't believe you can make kefir without grains. I got mine grains from Amazon from a company called "fusion teas" for about $12 - took 2 tries to get them going again - but So glad I did
thank you for your great info AND please stand still because it makes me dizzy you stepping from left to right al the time 😂
I just use the easy kefir granules and have been making for almost a year, love 2nd fermenting! Great video!
2nd fermenting is my favorite part. I tend to add in wild components for this whenever possible. Mulberry is excellent for this!
😂 Love it. Thank you for the info. Got my grains ordered. 🌷
You’re gonna love it! Let me know how it goes.
Strolling thru video, this guy launches into (actually funny) Silence of the Lambs out of nowhere, then promptly gets back to bizznezz... aaaaaaannnnd SUBSCRIBED 😂
Curious about dehydrating extra grains and eating them like you would pro-biotics sold in capsules? Same benefits? Do the cultures stay alive? Can you take too much? What about eating them without drying? Trying to reset gut. Thanks for great video!
Sean, this is a total homerun! Thanks for sharing this information.
Absolutely you’re welcome!
Great job on educating me on how to make Kefir. Not too steep a learning curve, and very entertaining as well. You taught me things no other video did, like how to lessen the sour taste etc. I have subscribed. Thank you!
Thanks Janice! Glad you enjoyed it, and Iet me know if you have an struggles with it!
Great video. I like you, your voice is great and you remind me of my favorite teachers. Informative and entertaining. Hannibal would be proud😅
You're super freaking hilarious and entertaining!!! Oh... and informative
I appreciate that! My goal is to keep it fun and informative at the same time so I’m glad you liked it!
This was one of the better kefir videos I’ve watched. Thanks.
Glad it was helpful! I Appreciate that🙏
😂😂😂😂😂 oh, my God I was not expecting that silence of the lambs was so awesome thank you for this video and the presentation🙌🏼✨😊😜
You are so welcome. I hope I didn’t make you too seasick.😂
I make yogurt all the time…wanted to try Kefir and just bought the grains. ….thanks for the information. Great video ☺️
I am using kefir for more than a month now, I am drinking it warm or cold doesn't matter I am just loving the taste. haven't tried combining it with fruits yet, might just do that today. but am always worried my grains might die or get sick although am taking good care of them. thanks for taking away some of my anxiety
warm kefir is a bold move! hahaha
I've been buying plain kefir and drinking it with a little stevia for years now. I can't wait to try making it. Thanks for the video!
it's totally worth it!
After searching a bit your video made the most sense and answered all my questions. Keep up the great work, BTW have you tried using a tea bag/ball to not having to strain the grains?
i have not tried that. I can't say for sure but while a tea bag might work, i would probably stay away from long exposure to metal in the Kefir as it could potentially corrode from what i understand.
Hi from the U.K. I've been making my own kefir for a couple of months now and found your video to be very helpful and entertaining. I will definitely try your 'kefir light' idea as I do find the taste of my daily batches to be a little sour. I try rinsing off the grains in water occasionally but I've not really noticed much of an improvement.
I used to buy (and sometimes still do), a bottle of Polish (Polski) kefir from my supermarket which tastes way better and just like a liquid cottage cheese. The ingredients look to be the same but dried (powdered) milk is used. I much prefer this milder taste and would love to know how to make mine taste like this.
Thanks again for your great video.
Yes! It's kinda the nature of the beast that every batch is gonna be a little different. I do have some from time to time that taste really off to me, and I start over. There are a lot of factors at play here an hard to pin down what the culprit is to off flavors but definitely encourage the experimentation!
Have you tried a shorter ferment? Maybe cut your grains in next batch in half?
I received my kefir grains yesterday. This video helps alot and I enjoy your humor. Thank you.
You are so welcome!
I love the buttermilk taste of Kefir. I’d like to see you make the cheese from kefir. I like a smoothie with Kefir and Beet powder.
Awesome video! Just ordered some grains!
Awesome! Thank you!
I made kefir last year, after you talked about. It was ok, but I will definitely use fruit to sweeten cuz sounds great. I love the taste of some buttermilks, and kefir reminds me of that... I have always enjoyed your videos and they are better than ever now!!! I did kill my grains last year but have ordered a new batch.
Love it!💗
In Belgium we say melk, just like you do. No need to fight.😂
Subscribed, love the humor.
Great video! I've been making water kefir for some time and have milk kefir grains on the way. You showed some great techniques for second fermentation that sound tasty. Thanks
Love it! Glad to hear Johann!
I’m going to try this. Thank you for the knowledge.
You’re welcome 😊
Great info! Thank you
You are so welcome! 😊
Great simple explanting and reasoning, thanks, it will be my first batch.
Best of luck! Let me know how it works for you!
Will definitely try thanks for the great instructions 👍🏼
Great video! Easy to understand and entertaining. I ordered the grains & cannot wait to make my first batch. Question- how much of the grains do I add each time? Is it always 2 tablespoons?
Thank you Theresa! Don't sweat about getting the amount just right. You would do just fine with around 1tbs per quart jar. The amount does not seem to make that much difference but there is probably such a thing as too much all at once. When in doubt just eyeball it to about a tbs and you'll be fine!
This video popped up in my feed. It was educational, yet entertaining. I started about a month ago. My immune system is under stress and my mother inlaw introduced me to kefir. I'm hoping that this will assist me with my gut health. I'm lactose intolerant and it's so refreshing that it's lactose free. Can someone please tell me if they kept their grains alive using UHT milk? That's the preferred milk in the house and I find it a bit of a hassle to go to the shops to buy whole milk. And everyone told me not to use a metal strainer 😢 and I moved heaven and earth looking for a plastic one in my country!
This video is so hypnotizing and I don't know why
now that i have your attention...please list your credit card number here and mail me the keys to your safety deposit box :D
It's that rocking back and forth. Made me dizzy.
I enjoyed your video. It was funny but most importantly very informative. I’ve just ordered the grains and thanks you I feel ready to try this out. 🤪
Glad it was helpful!
Excellent video. Best yet on 'Kefir'. Thank you.
Aw Thankyou!!
Can we use store bought kefir to make a new batch at home
I just started my first batch an hour ago. Thank you for the very informative video - and the laughs 😂
You’re welcome and Have fun making your batch! It’s quite rewarding to be able to have this on hand every day!😉
👍 Thanks for sharing
Welcome!
Cheers Mate Thanks For Sharing 🙌
You bet!
I just may try this-you make it look so tasty!
Thanksfor tis video. I just started making Kefir & am watching as many videos abut t as I can. Mine has been a bit too sour, so I'll try tasting it after 24 hrs, instead of 48. And making smoothies by adding fruit.
It's lactic acid that produces the sourness. The longer the ferment goes, the more sour it gets, just like making buttermilk.
yep and also the length of time it takes to ferment can be effected dramatically by the ambient temperature of the room. I can't really let my Kefir go for 48 hours in the warmer months without it producing too strong of a flavor for my taste.
I’ve been eating kefir this year, bought from a farm shop. I want to consume more while keeping costs down so bought some grains to ferment my own. I find the milk a little too runny so have started adding in some extra cream and the consistency is amazing. Lovely thick, creamy kefir. I’m so glad I started making it! Great video. I’m in the uk so no autumn olives. I’ve tried it with apples. I liked it but my girlfriend wasn’t so keen.
Such a good informative video very well explained in simple English easy to follow. I just got my milk grains from Amazon. Already mixed it up with milk to make kefir, cant walt.i am so confused about using or not the metal to handle kefir.will keep on watching yr videos good luck with yr Chanel
Honestly, I think a lot of the “don’t ever do this” is blown out of proportion. I mean for sure, if you only have a metal strainer, then use that. Honestly, that’s what I use and I’ve never had a problem and I’ve been making it now for at least 7 years 😉 good luck and let me know if you have any issues! I’ll help if I can
So who made the first kefir grains?
3:35 what the f**k 🤣🤣 that caught me off-guard
Can you use lactose free milk ?
Wow, everything you always wanted to know about Kafir but we’re afraid to ask! Your kitchen set up looks great. Love your tutorial style.
aw thanks Mary! my favorite set up so far ;D
great info
Glad it was helpful!
I love Kefir! I love your channel, this is so cool. I love your music too! Way cool!
Thank you so much Dano!
@@canieatthis I have been sharing your material and music on my social media platforms. Hope it gives you some more exposure. I hope you come to my area again. I had bought a ticket to see your in Grand rapids at the Intersection but a friend lost her husband and asked me to sing at his memorial the same night. Of course I sang for that and her. She is a dear soul. I am also a sing er songwriter and like your an herbalism adn forager. Still learning so much. I grow a lot of herbs and live near woodlands where i can explore and have identified many food and plant medicines. Safe journeys!
I don't access to the grains...what to use instead.
are you not able to order them? You can find them easily online. That's how i got mine started! ;D
Where do I get the grains from?
We have a ton of autumn olives. When harvested at the right time they’re tartly delicious. Too soon and they’re astringent I make jam from them
They do make a superb jam! And a very interesting homemade fermented hot sauce as i've tried that as well! It can be tricky to find the "right" tasting shrub as the flavor profile and edibility of A. Olive seems to fluctuated wildly from plant to plant!
😂 the Silence of the Lambs montage was hilarious!
You’re welcome😊
Is there a difference in kefir grains or the cultures. Ex those needing warmth such as heating the milk and holding at a specific temp. Or cool cultures that can be at lower or room temp?
Hi Carla! Thanks reaching out! While i can't really comment on the differences between the different sources of "grains.," there does seem to be a notable difference between "powdered" Kefir cultures ( what you would most likely find in store bought, bottle Kefir) as opposed to traditionally fermented "grain" source Kefir. A good solid reference for this would be Standor Katz book "The Art Of Fermentation" - classic reference. One difference seems to be that there may be less beneficial bacteria in powdered vs. traditional. There may be other differences as well but it's been a while since i researched that. ;D
Oh my goodness you are so freaking hilarious 😂😂😂😂
glad i could accommodate!
Ty, yes, im at the water stage. Im more vegan. I am wondering if evaporated milk will work the switching over to a protien milk or dry milk. That's my gold for the week plus using it v in sauces ,chesses possble bread recipes. Im open to new experiences. Ty sm.
Hey Ty, I can't really comment with evaporated milk as i have no experience with that but, you could try using coconut milk. I have read some having success with that. To be clear, that's only from what i've read. Good Luck!
Hi Sean. Great presentation on so many aspects of milk kefir. Thank you.
I have an issue that arose recently. Have been making milk kefir for a few years. In the past ~1-2 weeks the grains have stopped forming the nice thick milk product and instead separate the whey very quickly from tiny fragments of curd, like some kind of citrus hit the milk. Happens very quickly after starting a new batch, within hours and never gets to the thick gelatinous stage. Same milk is being used. Same general temperatures, also. Am thinking the grains have been exhausted or otherwise depleted. Do you have any recommendations? Have read that adding some colostrum powder to the batch may help pep the grains back up.
At a loss as to what is going on.
Peace.
hmmm that's interesting and it sounds like to me that the grains are no longer viable. I would seek out another source of grains and in the future, when you start producing a surplus of the grains and you can clearly see them multipling, it's a good idea to set some aside to freeze. This way you can have a back up supply to start over again should this happen again! Good luck!
Sean
@1:52, I beg to differ vehemently!
My Kefir grains died after changing from a small stainless steel meshed sieve, to a larger and different brand but also stainless steel meshed sieve. I could not understand why they died after a few weeks only. This was the second batch of grains that died. The first batch lasted for several years, until I switched sieves. The only thing I changed was the sieve. As soon as I bought a plastic meshed sieve, my backup grains, from the same second batch, began to reproduce and thrive and to this date, they are happy campers. So no, if you use a SS sieve, you risk running into what I experienced. I guess not all SS are the same!
Is it okay to let it ferment in a plastic container?
I loved this video and new subscriber! I just recently got hooked on kefir (soooo yummy with fruit) and would like to now make my own. Question: if I make a quart of it and won't drink an entire jar per day, how to you keep the grains alive for say a day or two until you are ready to make another batch? Can you put them in just a little bit of milk and keep them in the fridge? (I guess I am saying how much milk do you need to use to keep them alive?) Thank you!
So glad to hear that!
So yes, just to be clear, once your kefir is fermented, you’ll be removing the grains from the ferment before you drink it so that you can use them in a fresh batch.
Fresh Kefir will last at least a week in the fridge without the flavor changing much but keep in mind the longer you leave it in there the stronger it will get because it is actively fermenting even though it’s cooled 😉
Now, if you don’t wanna make a new batch that soon all you need to do is Just put the grains in a little bit of milk and keep them refrigerated until you’re ready to use it again. Left like this for a week or two if need be, they should be fine but, when you’re ready to use them, It’s probably a good idea to strain out the milk that they’re sitting in Before you add them to fresh milk. I say that because, even though they’re in the fridge, they are still actively fermenting. So, the milk that they’re sitting in will be quite strong tasting if it’s not strained out. If that makes sense?
Good luck!
Also, if you’re going away for a very long time, say a couple of weeks vacation… You can always freeze the grains. Then when you’re ready to use, you can just put them in fresh milk. It will take a bit longer for them to wake up but, I have done this and it works just fine👌
@@canieatthis Thank you so very much! I love how they sound like pets that need to be fed, haha. My grains are on their way!
Great video. I just learned the reason for rinsing (with NON-CHLORINATED water!) is to prevent the next batch from going too sour. Also, I'd like to mention that rancid milk - often referred to as "sour milk" - isn't sour at all; it's horrifically bitter as anyone who's accidentally consumed it knows....so the term is entirely inaccurate.
Hi there! and Thankyou!
I definitely agree with the sour vs. fermented difference. I think there is a bit of a semantic issue at hand here. It does seem by definition that "sour" could be used for the quality of the sensation since the word does not inherently imply "rancid" but definitely might confuse some people. Raw milk for example would not necessarily go rancid if left out at room temperature but can in fact, naturally ferment on it's own. The same would not be true for processed, homogenized milk which would need some kind of culture added like kefir grains, in order to holt the bacteria that would cause rancidification and at the same time, boost the beneficial bacteria, creating the desired ferment.
I have heard of steering clear of chlorinated water when rinsing grains although i would respond with 2 points here that in my experience:
1. I now rarely wash the grains from batch to batch as i don't really taste a difference
2. i have many, many time washed grains with chlorinated tap water and have not noticed a difference in the quality of the ferment ( this could be due to the amount of chlorine or lack there of, possibly)
So while i would say, if it was practical for anyone to use non chlorinated water to wash grains then, i'd say sure why not but again, i personally have not noticed a difference.
thanks so much for responding! i really appreciate it!
sean
😆great humour- but I get sea sick watching you sway from side to side 🤣🤣. Great advice and video 👍
Glad you enjoyed and yes yes yes, I’m aware of how many people wanted to puke after watching this 😅😂
You had me at "don't fear the kefir"!!
Can one grow kefir grains by making kefir using store-bought kefir as starter? Do these grains grow over time as you make new batches from store-bought kefir?
Thanks for your question! From my understanding, most store-bought kefir is actually made with “powder“ and not traditional grains so the answer would be most likely, no.
To your second question, yes! A healthy culture of grains will keep growing every time you make a batch. It typically grows slowly, so don’t expect it to double every time, but it should be noticeable. Basically, it’s similar to making homemade sourdough in this way that’s why you don’t have to purchase grains or acquire them after you get them initially theoretically you should just be able to use the same ones over and over and again, they should continue to multiply.👍
I drink raw A2 milk from local farm. Is there anything different that I should be doing when I make my kefir? (I’ve just ordered the grains)
Also have you ever tried to make kefir with baked milk? It tastes more caramel. Thank you from 🇬🇧
Nothing different to do with raw milk except that…it’s great that you have that option! Interesting with the baked milk! I’ve never heard of that before.
I’ve made both yogurt and creme fresh using a bit of yogurt as a starter. I’ve bought commercially produced kefir. If I use the commercial kefir as starter, will it eventually produces the grains?
Very unlikely. It seems from the literature on the subject that at least most, if not all commercial Kefirs are made from "powdered" cultures with less strains of bacteria (referenced in "The Art of Fermentation" by Sandor Katz) It's probably safe to say that you would need to purchase kefir grains specifically.
Best
Can someone please clarify if the kafir fermentation process produces any alcohol in it?
I have just bought some kefir...why not use it to seed some milk and make some more? Also do you ever try to augment the different species by adding something like bio-kult that could be incorporated into the grains?
Yeah it's a good question but if you read Standor Katz book " The Art of Fermentation" ( regarded as the respected standard on the subject) he talks about store bought Kefir as not containing the same bacteria, and not in the same quantity. This is due to the culture being powdered based in most commercial sales whereas traditionally, the Kefir is made with the mother "grains." I believe Katz goes on to say part of the reason for the different methods is due to the shelf life/storage factor insofar as to to say that the traditional method is not easily viable for commercial, large scale situations. You can certainly seed new milk with a small starter of finished, homemade kefir without using grains and this is totally doable! Now with all of that said, they're may be some stores that sell the "traditional" Kefir but i have not seen any personally.
@@canieatthis Thanks for the reply. Things have moved on now. I went and bought grains. When I got the feel for it all after about 2 weeks I did drop some probiotic powder in but with limited experience I can't say it made much difference. I think it thickened more , probably just due to more microbial action. I may have more diversity but hope the original strains were never out competed. The taste is much the same.
Never tried/ but homemade would be good. Do U use 1/2 & 1/2 ever?
hmmm...that's interesting Vanessa! I never have used that. I'm not sure but i suppose theoretically, it should work.
@@canieatthiscan u use buttermilk to make kefir?
Thanks to you
awesome!! hope you really get something out of the experience
I trust one should use raw milk when adding.
Yes?
Raw milk is not crucial certainly but personally, I would use raw milk and have used raw milk when I have a trusted source to acquire it. I realize it’s hard for a lot of folks living in the states to find that legally.
Isn’t honey considered an antibacterial and will it kill the good bacteria in the kefir?
I do make my own kafir. It really multiplies fast at certain times of the year.
I am curious about the fruity smell you are talking about. I do sometimes get a strong fruity smell that I don't like, and wonder if it's the production of alcohol that I am smelling.
Probably. There is sometimes an acetone like aroma but I find that the smell can differ from batch to batch. Try changing one of your variables. Either the milk, grains, amount of grains in a batch, inoculation with finished kefir rather than grains, cooler temp while fermenting etc. these could all play a part in any “off” smells you might be experiencing
@@canieatthis You are the first person that described the smell as acetone like, thank you, I'm not nut's. I put that description in google so many times and never got anything close to a relevant response, so I started using unpleasantly-fruity. Mostly I wanted to know if that was how "milk alcohol" smells.
It is fabulous after a few hours in the freezer, top with organic maple syrup.
I made my first batch today, but I bought dry kefir granuls. See how it goes. I'm def going to purchase some of the other though and see what's best. Looks too easy.
It IS to easy!!
Howdy! First time visiting your channel. Great video, well-researched, and hilarious (I'm genX and get your sense of humor--the Silence of the Lambs scenes were on point). I noticed that you sway--it did not bother me. Some people just DO and we all need to be more tolerant of individual quirks--most humans could stand to be more tolerant, period. I was kind of shocked reading through your comments--so many Negative Nellies. Sheesh. So quick to be rude to folks who are giving you FREE INFORMATION.
Hey Jen (assuming that’s your name?) just want to thank you for your insight with this comment and I agree, it’s kind of mind-boggling why people feel the need to be spending time writing negative comments. I’m working hard to make these videos. Informative but hopefully somewhat entertaining so that one can actually be engaged enough to watch all the way through. Thanks for being awesome.🥰
@@canieatthis It IS my name and thank you for the reply. I've been in the entertainment industry for some time (author) so I'm used to negativity and have a thick skin, but this seemed extreme to me so I felt like I had to say something to give you a boost--you're doing good work and good work should be rewarded whenever possible.
Does goats milk have enough lactose to make kefir?
I've never used goat's milk for Kefir but from my understanding, it works just fine and would thus have adequate lactose. I've also heard some folks using coconut milk and having some success so i'm not sure that the "lactose" is absolutely vital.
Where to buy the best brand kefir grain
That’s a good question! I’d you lived close by I would give you some!😂 it’s been so long since I purchased my original batch but I think it may have been an Amazon purchase. You can get them dried
Can u use heavy cream in place of whole milk?
Use regular full fat milk and add cream when it is done after a 2 day’s fermentation. You need lactose to "feed" the grains, cream has far more fat than lactose.
I've never personally just tried heavy cream so i can't really comment on that.
@@UTleochi it is possible however, to make a very thick kefir almost to the point of greek yogurt by removing as much of the whey as possible.
@@canieatthis You’re right, you can put the kefir into a cheese cloth to drain the whey. You can use the whey as a starter for fermented vegetablet.
How much honey for 1 quart?
well, i don't really sell it myself. I just produce for my own use.
I don't say "meelk" or "mulk". Usually just say Milk. I tried to grow Autumn Olive. Stratification for months in the fridge in damp sand and everything worked well and sprouted. Putting into larger pot and outside for a spell killed them. I am in south east US. I want to try again though. Such a wonderful plant. Thanks for the video!
Jack Murphy Mel Gibson Malk drinker 🤣. He wanted to fight over Milk 🐄
you're welcome Dwight! You don't have Autumn Olive growing wild in the Southeast? I would be surprised at that.
@@canieatthis I have found a shrub that the land owners called Russian Olive when in NC. I am certain that I did something wrong to the Autumn Olive when I repotted it. I will try again.
Why no one place sufficient grains in milk carton while slow ferment in fridge?
How is this different from buttermilk? Asking as a legitimate question. Is it just a specific strain of the bacteria that gives a certain flavor profile?
That's exactly what I was thinking?🤔,.maybe you could make it with a rinsed lump of cottage cheese instead of having to purchase the starter grains?🤔✌️
I have heard you can use it in the same way that you would use buttermilk in terms of a marinade. I would suspect the bacteria strains in the two might be different in some capacity.
I use kefir and homemade yogurt as a healthy, non-toxic preservative in other recipes. I make my own mayonnaise - adding the kefir/yogurt (just a spoon) turns it into a healthy fermented food and preserves it in the fridge for a month. Win-Win!
Great Linda!
Great idea, I make my own Mayo also the kefir will make it last longer.
I say MELK! WHaaaaa?. Lots of people be fighting me. Lol
Your channel popped up on my UA-cam home page I suspect that this was more bot generated than an elegant example of Jungian Synchronicity. Your enthusiasm is effervescent and your communication and delivery skills enviable. So, of course your channel is more than well worth supporting. I live on a sailboat in the tropical South Pacific, and have foraged as a way of life for many decades. I've recently started making kefir after a very long hiatus. My UA-cam channel, with a number of Community Guideline transgressions through the medium satirical songs with politically incorrect images and lyrics, got three strikes and is out. Kefir cheers.
Yeah it's a strange medium to work in. i think less so than the other socials but sometimes my videos get flagged for reasons that make no sense to me! thanks for the comment!
Is there some other way other than acquiring kafir grains and starting making your own because I can't find anyone making kafir in my country?
I can't believe you say malk. Joking. Hilarious dude. Great video. Thanks.
Haha thank you!!!
I prefer making kefir from kefir. It is milder. Kefir made from grains can something be like swigging down vinegar - to the point I've gotten heartburn from it. So I just take milk, dump kefir in, let t sit and call it before it gets to the point it could blister paint.
yep i do that too! Especially when i'm making a kind of "cheese" from it. To do this i will inoculate milk with finished kefir and then let that sit for a few days until it really solidifies and separates from the whey. I keep it in a nut milk bag in the fridge with a bowl underneath to catch the slowly draining whey, getting as much of the liquid out of the curd and then finally usually add herbs and salt. Turning into a spreadable cheese that is fantastic! Add in carmelized onion and....wow!
I do that!
Sorry but you’re not making Kefir that way. It is a yogurt type fermentation but it does not have the same 50+ strains of probiotics that real Kefir made from grains, has. I’ve asked experts who know what they’re talking about and have analyzed both cultures. You’re fooling yourself. If you don’t like the tartness, second ferment it with a peel of lemon or orange. It will turn creamier and less tart.
I like kombucha but I can't stand yogurt. I am curious about kefir, but it might taste like yogurt. I'm a bit hesitant to try it.
it's typically more tart then yogurt. it can be a little bubbly if you want it to be and that's where it can get in to "kombucha" territory but i'd say that's where the similarity ends. My guess is if you hate yogurt, not sure that you will be a big fan of Kefir!
A new age youtuber is born
I make my own and drink everyday since 2012
it's awesome right? Why buy this stuff when you can so easily make it at home? I hear you!