How to Make Kefir at Home- Milk Kefir and Water Kefir- Kefir Benefits (LIVE WORKSHOP VIDEO)
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- Опубліковано 28 лют 2018
- How to Make Kefir at Home
Benefits of Milk Kefir: Live Workshop
In this video we cover gut health, the microbiome, probiotics and fermented foods. We take a deep look at the power of Milk Kefir.
00:15 How Kriben found out about kefir
00:35 Kefir grains
00:48 The history of milk kefir
01:25 What kefir grains actually are
02:10 What jar to use to create milk kefir
02:55 Scientists can’t replicate kefir grains
03:20 What happens if you forget about your kefir
04:03 Do you need to rinse the grains off
04:35 Science of bacterial terraforming
05:15 Staph in hospitals
05:35 Terraforming at home
06:34 How to make milk kefir
06:55 What type of milk to use
07:50 Raw milk
08:45 Can you use nut based milk?
09:30 Alternating with different milks
10:25 Keeping the bottle open vs closed
11:10 Making it how it works for you
11:59 Starting with 5 grams of grains
12:28 Straining the milk kefir
13:03 Starting with a teaspoon
14:30 Look at a gaps protocol first if you have gut issues
14:52 Starting with a small dose and have a longer
15:30 When is the best time to consume milk kefir
15:55 The effects of heat
16:30 Gut health gurus group and recipes
17:00 Glycemic response
18:50 Lactose intolerance
19:38 Clean the jar once a week
20:00 When to wash the grains
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water kefir kefir benefits lactobacillus water kefir grains
This was such a delight to listen to. What a wealth of information shared 👏. Thanks
Thank you so much
Best video on kefir...solved all of my doubts
great to hear..thank you so much
Excellent presentation and information. Thank you.
Thank you Mag
I live in South Africa and I bought my Kefir Starter Kit from a major Pharmaceutical Chain. I paid 250 South African Rand for a jar, a kucky little plastic spoon and a too-small plastic strainer. And about half a teaspoon of little grains that looked like yellow sugar. I've got it nicely up and running now.
Which chain?
Most of the starter kits only have 14 or so species. Kefir grains often have 4x more, and probably all grains have 2x more Every specie adds a possible benefit.
so 2 things I may have missed. Does the Kefir lower the glucose index that the milk would have? And What effect does the Kefir have on the carbohydrates in the milk? Thanks
The glycemic index of milk is already quite low and the depletion of lactose (milk sugar/ carbohydrate) through the fermentation process would lower even further.
Larry, my personal opinion is that kefir grains perform a number of miracles and turn something I do not believe is a suitable food, into a super-food. They break down the toxins (pesticides, herbicides, etc.) eat the growth hormones, help the mineral balance, soften many of the fats, eat the lion's share of the carbs, and add a large number of powerful nutrients (including powerful kefiran) to the final product.
Great video. I am a newbie to Kefir and want to make it. I want to do the milk version and am curious if there is a difference to using a starter kit vs acquiring existing grains? Thanks for any insight 🙂
Grains are far superior and can be reused forever....starter cultures are only a few species (mainly yoghurt cultures) and have limited use before you have to buy more
Correct, it is difficult to get more than a few generations of kefir from a starter batch, and kefir grains are eternal, if given proper respect.
On the other hand, store brands of kefir and kefir made from the starter kits, contain more cultures than most probiotic foods. Don't ever buy flavored kefir (or yogurt) because they have to use wounded sugars to keep our tiny friends from eating it. But even store-bought kefir, with it's 12-14 species is a great health benefit, if you drink it plain, or put your own flavor/fruit in it. I love letting it ferment some of the sugar, then drinking it when it is tart blueberry or peach, or whatever.
Hello thanks for your awesome video! How long we can keep kefir in refrigerator and use it? if you are taking very little amount for gut health. Thanks
I recommend using with 2 weeks. If it gets to sour you can turn it into cheese
@@GutHealthGurus thank you!
You take a little at first, but you can take more and more over time. I do "kefir fasts" from time to time where I drink a gallon a day.
Thank you for this video: if I absolutely must ferment in the fridge, how long does this extend the fermentation time?
probably around a week
I have started taking milk kefir every morning ....
I wanted to ask can I mix kefir with collagen and have it every morning on empty stomach????
yes this is fine
@@GutHealthGurusthankyou
Can't hear the questions and WAITED and WAITED to hear WHAT TO DO WITH THE JAR.....THE POINT OF THE VIDEO......supposedly...
Where did you buy the Gcmaf? Please I need this
@MediaNews Stream I am
@MediaNews Stream why do you say this? Yes I make my own and have been for sometime.
GCmaf is hard to get. There are places, but with the way the world is right now, it's almost impossible to get.
R u went any other supplements with kefir wn u suffered from ibs iam waiting for ur replay sir
Start consuming this milk kefir. You only need a measured tablespoon a day. Lacto-fermented Sauerkraut, kimchi is your other option.
Make your own, as it's a lot cheaper.
Stop eating processed food and eat real food. Stay completely away from sugar!
Juice vegetables and fruit. Eat more raw vegetables because it's the raw veg that feeds the bacteria (microbes).
I have Crohn's disease and am in remission 11 years from fermented foods.
Does kefir make you weak like flu like symptoms? I’m having that trouble and a lot soft poop is this normal how long will this last ?
Lis i use raw milk kefir and I started with full glass for week . I researched and they say it’s called a dye off period . Is that what’s making my immune system off ???
Thank you I’ll pause and try doing little at a time . It really took a toll on me
.. take all opinions with a grain of salt ... but it could help to do a good "detox " ahead of time ... or now -- now will clear out good stuff also .. but it is a cycle to clear the bad & replace with good ... make sure you're hydrated in order to flush out die-off .. otherwise it could get reabsorbed ( flu symptoms / HERX ) .. consider a coffee enema ... make sure to replace the good bugs ... and electrolyes ( not sugary gatorade ... maybe himalayan solution , ) .. use good non homogenized 1/2 & 1/2 ... if you can find it ( to make your Kefir ) ... it is not a "goal" you reach ... it is a cycle you create .. like cleaning your floor ... you don't clean well and then forget it for 3 months ..would make for a very sticky ,nasty , smelly floor ...
... if you have a parasite .. and you do not clear it / them first .. you could end up feeding them instead of clearing them .. that is why " 7th day fast" ( Sabbath ) with bitter herbs is an excellent / necessary part of the cycle .. note ( let some of it go ( kefir ) a long time and ... you have cheese ... .. and to the speaker ... if you let kefir go longer .. casein is all broken down into amino acids ... I believe " intolerance" is from lack of indigenous bacteria / yeasts that consume lactose .. it is not a disease .. but a condition .. which you can change ( & cut back / eliminate sugar & breads . and all vegetable oils .. )
@@jlondon158 do you let kefir sit longer to produce cream cheese ? I do. Otherwise it still has lactose
@@AndromedaImagination77 .. I have an oven w/ low temp = 100 degree ... have found that ( depending on your kefir source ) there are between 6 and 80 varieties of yeast & bacteria .. powdered starts have just a few .. (kefir)grains from good kefir source have many. ... they all have a temperature range that they prefer. The ones that operate at higher temperatures are more active & so produce more CO2 quickly .. making a lighter , "whipped" ferment. If you leave a jar of kefir ( one you are making from 1/2 & 1/2 ) in the oven for about 12 hours , you should see separation. If the jar is cold, from the frig, it might take twice as long because they have to warm up & get active. I also use non-homogenized 1/2 & 1/2 " Cream on Top " ... there is some inhibiting agent in homogenized ( makes the cream not separate & also inhibits bacteria growth ) .. of course -- if you have access to fresh .. it is better ... everyone says "pasteurize it" . sterilize it -- but I grew up drinking unpasteurized .. you just have to be certain of your source . All that said , find a way to accelerate the ferment @ 100 degree ( over 110 .. you probably kill all bacteria & have only yeast left .. over 120-130 ... everything is probably dead ) .. you could use dehydrator -- & use a thermometer to double check the heat. I have given starts to several folk & they can't get it to set at room temperature. After I have 2-4 jars done ( cooled in the frig - it contracts & sets ) .. I drain the whey ( slide a narrow wooden scraper/spatula down the side of the glass & pour) .. combine whey in a jar & combine the heavies in another .. heavies are at the top -- whey at the bottom. I don't bother straining the grains .. the big ones eventually disappear .. small ones are still there.
I don't let jar get less than 1/4 full ( 3/4 empty ) .. the more to start .. the faster it will finish. I you start with just a tablespoonful , figure 25-30 hours .. ( I made several corrections .. "spell correct" can really make you look like a lunatic, excuse me if I missed any ... ) My Mom sets hers in a crock pot .. turned off .. pours hot water in it , & when it is 100 - 105 .. puts the jar in & covers it ( not as good as mine ) .. But if you have a low setting oven -- everything is easypeasy ... ( I usually do 6-8 quarts at a time. Takes 3 jars to make 1 qt of finished ( whey, leftover for start & actual " cream cheese ".. or whatever you want to call it ) .. don't fill jar, Leave a little more than an inch room for swell & use a drip pan. Use a plastic lid - on loose ... or use a ring w/ a paper towel to breathe through . Also ( I know blah . blah .. blah ) .. you don't have to wash jar to make next start . Just wipe around the edge for looks and to prevent a "crusty" edge.. but you can wash up if you want to .. it is all live .. & they will consume anything .. ( assuming your not contaminating it badly .. no sneezing in the jar ..) .. If you can't find unhomogenized .. regular will work , but takes longer .. if you try skim -- forget about it... FYI " Ultra-Pasturized means they microwaved it to around 270 degrees ( destroys enzymes) Pasteurized = 160 +
Hi
Very useful information, I have ulcerative colitis and now I am trying to include kefir in my diet but it feels like kefir aggravate my symptoms. Is it common initially?
Hi Nidhi yes go slow. Kefir has a high load of beneficial bacteria that initial may trigger a herxheimer reaction. Also use colostrum, collagen and both broth as help with the gut lining
Has the kefir helped with your UC? My body started rejecting the biologicals I’ve been on for my UC earlier this year and I’m just getting into making my own kefir.
hello sir ..if someone has intolerance of milk ..then can they use it?
If lactose intolerance yes its fine
@@GutHealthGurus Not only that, but research shows that drinking kefir lessens intolerance symptoms for lactose you ate from other sources.
@@TampaDave thank you for sharing
@@GutHealthGurus Thank you for helping to educate people about this wonderful health benefit. If everyone drank home-made kefir, I am sure it would lose the med/pharm industry $Billions a year.
I was excited to add Stamets-7 to my second ferment, based on the cooperative relationship between mycelium and probiotics. It gave the final brew a subtle flavor-color, too.
One day, I accidentally mixed the powered mycelium mix in with the grains and fresh milk. I have had my grains since the late 90's, and protect it/them like I would a family member. Or maybe a gift from a Goddess. So I was alarmed.
But it appears the grain was happy, and has continued to have the mushroom accent, grow quickly, and hang together, so voila!
Is there any research into which species may be incorporated into milk kefir grains?
@@TampaDave wow thats so interesting. I having seen any research so its great that your experimenting. I recommend using spare grains just incase the ferment doesn't work out
Are any probiotics able to eat any bad bacteria, or are certain bad germs only able to be eaten by certain strains of probiotics?
Probiotic organisms in supplement or fermented food form may crowd out pathogenic bacteria or alternatively produce antimicrobial metabolites than may suppress their growth.
Lacto-fermented Sauerkraut can and does purge put the bacteria that causes food poisoning. Even consuming the brine can stop the diarrhoea and vomiting. It's worked for our family on occasion when they've eaten something nasty.
Can I purchase the workshop and watch the whole thing online since I live abroad.
we will make available in future
here you go vimeo.com/ondemand/workshop
Does kefir heal the lineing of the gut currently iam taking kefir but iam getting dairreoha iam suffering from ibs how many months it will take heal the gut after consuming kefir iam getting loose motion everyday
Are u cured now plz tell me
Will milk kefir colonize the gut or just passes away after doing its job ?
Some of the organisms have demonstrated colonisation
Yes, and we have receptors where they attach to us and feed us nutrients directly.
🙋💛👌
Thank you so much
@@GutHealthGurus Hi! Rochni from India. Urs is among d best kefir videos 4 beginners. 🙋 Got a coupla Qs though. Where can I shoot u my Qs. I m not on FB.
Public Service Announcnent
Thank you
Or only kefir u took
Sir im facing problem while bottling kefir
Hello what 's happening
Fizz problem sir
Bottle ke bahar fizz aa raha he
4/5 din bad
@@thor-be1xf Yes, kefir can become a carbonated alcoholic drink if you let it ferment under pressure.
I confess, I can't watch this with all this tiresome fuss about "only use this kind of milk and not that" etc...hell, use what you can get and what you can afford. The grains couldn't care less whether the milk is A2 or A1 or A3.