How to make kefir at home
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- Опубліковано 15 вер 2024
- Packed with beneficial probiotics, kefir milk is an essential food in any good-gut regime.
For something so powerful, it’s surprisingly easy to make and it can be used in so many ways - including as a base for smoothies or even as a naturally ‘live’ skin cleanser - to help us glow inside and out.
Watch the video to see how I make mine.
LizX
Find the full recipe for Liz’s homemade kefir here:
lizearlewellbe...
Plus, for more gut-friendly recipes and Liz’s 6-week plan for inner health and outer beauty, order your copy of The Good Gut Guide here: amzn.to/2mKQH6X
Yes a great video but there is so much missing! If you make your kefir as shown you will want to know how to make the next batch! And of course this great presenter has not mentioned that you strain then, put them in another jar, fill up with milk again and so it goes on. It would be nice to know how to stop the grains working (when you want to have a holiday!) or how to do a 'second fermentation' to make it even fuller of bacteria. In other words, this is a great 'starter' video !!
Absolutely agree i learnt nothing from this!
I do the same thing with apple wine. I just add pure apple juice to my already cultured bottle. I no longer have to add yeast or sugar. It just keeps going & going & going and going.
Thanks. Yes, I really needed that extra information. Thanks for filling the gaps!
But you did not show that you sieve the grains out...??
I LOVE your cooker!! aka Stove.
It's a lovely one!
you can use fresh grains for any of the milks and non dairy
Few people who make Kefir make a half a pint at a time. I make 4 pints every other day. It would be better to point out that you start to encourage the grains by restricting the first test ferment to 1/2 pint/ 250 ml to see the grains are viable. After that you’d always make far more Kefir. Straining and second fermentation, plus the importance of temperature should be mentioned too. Finally intuition will become your greatest skill as you learn to watch when the grains are ready according to your liking of creaminess, tanginess and thickness. Beautifully presented, but far too much missing.
Thanks for the extra tips! ❤️
How many grams of kefir grains do I need for my first batch?
@@chriswest7639 I started with ten grams of fresh kefir grains which were sent in milk. The package was tiny about 2”, and the grains were 1/4” spherical balls not like the little cauliflowers you see so often. But they made kefir the first 2 days in half a pint. I strained them. The thick residue needs gentle movement with a spoon to reduce the liquid. The grains were not that obvious the first few goes. But then I put the half pint of milk in a little bowl and wiggled the sieve and the kefir residue in the milk washing it. I could see the grains getting knobbly. It was hard to see them in the early days. Everyone who shows kefir never uses the original bought grains but strong heir grains they’ve grown. So early stages can be misleading. After a few goes with the half pint I increased the volume to a pint then 2 pints and now always make 3-4 pints on one go. You do not need loads of kefir grain to make thick kefir.
Experiment. Once your 10 gms of grains have become 40 gms. Keep 10 gms aside in milk as back up. I accidentally lost half my grains quite early on when I knocked a jug over. Fortunately I had another 2 pint jug going. I mostly use about a tablespoon now for 4 pints. Too much and it will become very tart though I like my kefir tangy. If you want it creamy try to catch it when you see some clear spots at the top but also at the base. Even if you leave it separate into whey just stir it before straining. I give mine a second ferment until I see the clear spots for again then put in fridge. You may need to stir to homogenise again. Good luck.
@@paulinethomas1611helpful ty
@@paulinethomas1611 Where do i buy the seeds to get started THANKS
Very good, thanks.
Glad you liked it!
How to store, harvest and reuse the grain? Missing in your video
You do not say how to strain it at the end and how to wash and store the grains
Awesome video
Thanks. Can you use kefir itself as the starter culture instead of the grains?
We didn't try this here but we have seen others do this ❤️
Nice, informative video. Thank you.
What's the shelf life of Kefir?
Two to four weeks if you're keeping in the fridge, but you can go off taste and smell!
Most sources state that you can't leave your milk at room temperature any longer than 2h... how does this work for making kefir, which requires to sit at room temperature for 12h-48h?
Thats how and why it ferments, fermentation is essentially letting something go off, difference being its good bacteria growing not bad using probiotics starters etc versus just letting bad bacteria take over, in this case the bacteria and yeasts feed on lactose for example, the naturally occuring sugar in dairy
How to get that fresh grain??pls reply anyone 🥺
You can get kefir grains and starter kits online 💜
What are the "grains" that she put? Do they have a speacial name?
Kefir grains!
What grains is it?
mixture of bacteria and yeast
Mine is called YoBiotik and it has these inside:
Debaryomyces hansenii
Lactoccocus lactis cremoris
Lactoccocus lactis
Lactoccocus biovar diacetylactis
Streptococcus thermophilus
Leuconostoc mesenteroides
How can we find this kefir?
Can you make kefir with raw milk?
Plz some give me advice
Thanks
Yes you can, but it might be a little trickier!
If you ever try that let me know how you get on please
girl is way too excited about that goo
😂❤️
Can you use goat milk?
Yes!
@@lizearlewellbeing thank you kindly
I absolutely hate milk so I know that I won't be trying this. What else could I have to make sure I'm getting my probiotics please?
You could make water kefir, or perhaps kombucha? We have information on making your own kombucha here lizearlewellbeing.com/how-to-make-kombucha/
@@lizearlewellbeing Thank you Liz.
What does it taste like?
It's a little like natural yoghurt
@@lizearlewellbeing The only problem is, there is nowhere in my flat to keep it at 43 Centigrade for 12 hours. I tried a vacuum flask but it did not work, I tried a slow cooker and it was too hot, even on the low heat. I would like to make yoghurt, but my kitchen is freezing and I think the only way is to buy a yoghurt maker. Can you make kefir in one of these?
on the next video to really find out how to the do the damned kefir.
Beautiful woman ❤
Thanks for saying!
Ikr, in response to her video im gonna make one, how to make kefir with a semi
That kitchen can put the ones in Southern California to shame...holly Molly blue stove...are you kidding me...now that's what's called a leveled up kitchen peeps...there is this one and then the rest of them...make the lovely queen some tea in that Kitchen we wish her well:)
In a dark place?0
these amateurs.
Who the hell free pours milk like that? LOL!!
What????
Who's got time for this?
It does not take anytime ... but this video is not very complete.
Me