Jeez people get a grip. Stainless steel sieves and spoons are fine as they make contact minimally. the only problem would be storing it in metal jars as they would corrode over time. The guy knows what he's doing
Those are a lot of cultures to milk ratio. You can definitely add more milk in one jar. I do about that many grains for a little less than one quart of fresh milk. Make sure to add a little bit of KE-FEER ;) back into the jar. I will help the fermenting process. The longer it sits the tangier it is. YUM! Oh and no need to use a clean jar, just add it back into the same jar. I'm making a greek yogurt from the Kefir I strained yesterday. Oh and using a smaller mesh keeps those small clumps out.
I don,t understand why so many people reacts negatively about the stainless steel spoon? No problem at all, although i normaly use plastic sometimes i use stainless steel. It doesnt afect at all the kefir. Another thing is the "spirit" of kefir. I see that in Usa, you have to buy it in shops and some people even sells the grains. In Portugal and also in Brasil and many other countries we,ve been using waterkefir, milk kefir and kombucha, but as donation..that,s the real SPIRIT of these marvellous probiotics, receive for free with love....offer to your friends and teach them how to use it, and take good care of those (alive) probiotics (Jun, Kefir, Kambucha scoby). Good luck to you all.
+souncivilized Great. Today i gave a portion of milk kefir and i have some kombucha scobys to offer as well. Is nice to offer them and help other people, anyway they grow so fast that they would invade my hause huahuahua
+Robert Beaulieu Nice to know that Robert. Keep sharing always. Is nice to help people and share those treasures. In 2 month i offered 5 portions of kefir and i have some kombucha scobys for donation too.
i've heard that too, but we've always used a regular metal spoon and we have big grains that grow very quickly. several people have commented that we should be using a wooden spoon but we haven't switched yet. we've had the same grains for many years.
FYI: I use a strainer just like yours and all I have to do is shake it side-to-side to get the liquid thru it, without damaging the grains with the spoon.
I get a lot of flack about the metal spoon, but just an FYI for everyone. the spoon is in contact with the grains for a very short time. These grains grow, and grow and grow and reproduce like crazy. I've split this batch to give away to people more times than i can count. I have made the mistake of leaving a big batch of kefir and kombucha in a closed cupboard, and after several weeks there was a reaction with the metal hinges - they turned green. So I know there is a reaction with acid and metal, but I've never had an issue using the spoon on the grains.
souncivilized I wasn't referring to the metal of the spoon, just the fact that the spoon crushes the grains thru the holes in the strainer. Actually, I didn't even notice the metal spoon until you mentioned it. But your information is helpful all the same. Cheers!
This is the explanation that someone gave me about this :The acid enviroment that kéfir creates can melt tiny heavy metal residues from anything metalic that touches it, it doesn't affect the kefir, the danger is that you may be ingesting heavy metals along with the kéfir.
thanks Deb - those were from the dollar store. we're drinking kefir every day now, and we make a lot of blender drinks with kefir and frozen fruit. so tasty. good luck!
You take some cheesecloth, line it in a colander and pour the kefir in the colander, strain it for 24 hours. I kept it in my basement, but I think you can keep it in the fridge. The trick is, you don't want it to culture anymore. Mine did a little, so next time I'll try the fridge. Plus, the whey that is left over you can use to make sauerkraut. Worked great! I like the coffee filter idea by the way.
@SHER7067 i have never tried soy, but wiki says this, "In addition, kefir grains will ferment milk substitutes such as soy milk, rice milk, and coconut milk, as well as other sugary liquids including fruit juice, coconut ..." you might also want to look up "water kefir" and Kombucha. Kombucha uses water sweetened with plain sugar and black tea, but has the same beneficial probiotic benefits. i have never tried water kefir, but we've had kombucha for many years.
During the summer I only have to let it sit for a day..... I adore using either canned or fridge coconut milk kefir, I like half now halfing it......yummy n tangy but not too too sour
@Sunya I've only made kefir with milk, usually raw milk. I know other people make many varieties with non-milk substitutes. Google, "kefir almond, Rice, Oats, Soy, Hemp, Hazelnut, or Coconut" and you'll get some great references.
The word KEFIR is of Turkish origin. It is however known in other regions by various names -- kefīrs, keefir, kephir, kewra, talai, mudu kekiya, milk kefir, búlgaros - Hence all of the above is -- хорошо́ -- meaning correct. Taste and methods used are way more important than pronunciation.
I see that your question is 3 weeks old, so I hope this answer reaches you. You can purchase (for very little money) kefir grains on the Internet or obtain extras (they grow) from kefir-ing friends. Do a Google search. I make my kefir by the gallon--same procedure; takes a few minutes each week. My dogs love it, too (many vets are now recommending it for dogs); start off slowly 'til they get used to it. My guys now get 1/2 cup of kefir each day on their food.
Thanks for posting this video, some of the YT videos make it seem very messy and hard to deal with. My aunt is sending me a starter and I wanted to know what I was getting into before it arrives. Your rigged up strainer and bowl pitcher seem ideal. I like the larger holes on the strainer otherwise it seems like it would take a long time. Great video! Looking forward to duplicating your effort!
+John James Stainless steel is metal but not like any metal as it doesnt cause oxidation. In fact in the past the spoons were made of other metals and it could oxidate kefir. I,m a member of a probiotics comunity of more than 14 000 people in Portugal, we share probiotics and experiences...stainless steel " food grade" in Portugal it is called INOX (means no oxidation) so to say that stainless steel damages kefir it is a mith. I use it many times and many of my friends do it too. I use both plastic and stainless steel for many years and neve
with that amount of kefir grains you could easily make a gallon at a time. I've only had kefir grains for about a week and a half and am making a quart at a time now and it took five days to rehydrate them
sue cordes the grains in this video have been splitting regularly for over 6 years and have been distributed (for free) to many, many households in many states. I make very thick and very sour kefir because we mix it into other things like shakes and salad dressings, but you can make it whatever strength you want. I've answered the same questions many times over for 3 years since this was posted, and don't always have time to answer new questions. Since you have so many concerns with my method you really should go make your own video. I think that would be a more productive use of your time and will be easier for you to teach people rather than trying to correct me in the comments section.
No problem Bro. Make it anyway you want. But you may tell people why you make it this way, verses how most people do. It may be kinda confusing. I appreciate that you are making it, and I am thankful I have found Kefir, and hope to get better and then help others who wish to be helped. Keep up the good work!! -)
sue cordes when i started doing these videos, most of what was online was long and confusing. So the point of "how to do it in 3 minutes" was just to show people that it's way easier than you think, so stop making excuses about being healthy. All my videos are like that, as short as possible. Unfortunately that means I can't get everything into one video, but that's why i linked an article with more info which explains a lot of these questions. Thanks for the feedback.
How are your grains so large in size? Mine are almost like my friend gave me have been put in coffee grinder they produce great kefir, but very small and hard to strain.
I use soy because my daugther is allergic to regular cow milk. It tastes great. It gets a slight kind of vanilla-like taste. I put a little strawberry syrup in it for her and it tastes wonderful :-)
Soy is horrible for you..Its toxic. Try making her kefir water, or Coconut Kefir. The reason she may be allergic is because of all the chemicals they put in regular store brought milk. Many people that can't drink regular milk, can drink Kefir!!! Do some research. :-} Try finding goat or sheep milk,,,NOT soy anything!!!
The experiment failed. I tried milk kefir with soy because water kefir tastes like alcohol and my 15 year old could not handle that. But milk kefir is not for me. It developed a nasty red mold when I forgot about it. I will stick to water kefir myself.
They say that is good as well. You may also like the Kombutcha. But, in all fairness, your Kefir shouldn't of molded if you take care of it. It is so very good for you. Take heart and try again, maybe...:-)
Good girl!!! I'm starting a fresh one also, as I left mine to long and it turned to vinegar....LOL Please do research on soy, before you continue using it. Good day to you! :)
haha, its from the dollar store, and it cost.. a dollar. HAHAHA don't know why it cracked me up so much. But thanks dude! Can't wait to start doing my own Kefir :)
@souncivilized No problem....I'm pretty new at this myself but have done a lot of reading up etc. and that was one of the things that was repeated over and over. So it's plastic everything/glass etc..no chlorine. I had a hard time getting real grains so I'm trying to be real careful....so far so good:-)
soundcivilized . You do it the right way. But for such a large quantity of grains i,d use double more milk. Good that you use natural milk, but why fat reduced? Full natural milk is beter and healthy, also it feeds much beter the grains. I use it for milk shake, fresh cream cheese, yougurt, cottage chees etc...excelent probiotics. I also use water kefir and kombucha. In Portugal, but also in Brasil we share kefir and kombucha for free and help each other. Thats the original spirit of kefir (donation). Thanks for the nice video.
+Jose Palma good question. I'm not sure why I was using fat reduced in this video. We normally use raw milk now, unless we can't get any, then we use 'whole' organic milk.
thanks - i learned to pronounce it by reading about it, many years before i ever saw a video or heard it properly pronounced. So now it's just a bad habit that I still call it KEE-fir. I don't want to redo the video, so I'll just ignore the abuse from the pronunciation police who rail on me from time to time.
When kefir is bought in the shops it seems to maintain being a liquid for the life of it's storage, be that outside or inside the fridge, but when I make my own kefir at home using a starter amount and 5-6 days pass at room temperature it becomes firm like a yogurt. Firm in the sense of when it's tilted diagonal it doesn't move. Is there a reason why the shop kefir is always a creamy liquid no matter what time has passed, while my home kefir goes firm after 5-8 days at room temp?
Where did you buy your original kefir grains? They must be really active! I want to start making my own kefir, but I'm just not sure of how to get the really good, really active grains. I've seen where they are available to me from Amazon by ordering them over the internet, but some of the reviews are not positive.
How come you're using what looks to me like a metal spoon to stir? I thought kefir coming into contact with metals (especially of undetermined type) would effect the kefir?
How long did it take for you to grow such a big amount of Kefir grains? I have about a teaspoon of Kefir, it takes a couple of days for me to get a dose of edible product. The grains themselves grow sooooo sloooow. The rate at which mine grow, I would have two tea-spoons of the Kefir in 1-2 months or so. I hope the speed will increase in the future.
Yes, definitely will taste sour. If you leave it for several days it will taste VERY sour, which is an acquired taste that most people don't like. If it gets too sour, mix it in the blender with some fruit, whey powder, or a banana and some milk - tasty.
@souncivilized Hi, What's the big difference in leaving it for 2 days? I only use 1 day for the ferminting process right now. Oh, and do you need to put the new batch in a clean jar after preparing?
you do know that you can't use metallic objects like the spoon your using in the video when handling kefir or the grains. also fermenting for 24hrs is enough unless you want it real thick.
Thank you so much for sharing.... I am having a great time making kefir and sharing my grains. Question: is "fine filtered" milk a no no? I am not sure what "fine filtered" means
Hi - I'm not really sure what "fine filtered" milk is. The best I can tell, it's even more processed than regular milk. I'm guessing it will still work with kefir, since it still has the milk sugar that kefir eats, but my preference is to use the least processed milk available.
Use organic milk. Pasteurized is OK if you can't get raw, but never use homogenized! Get milk that the cows or goats haven't been feed steroids and all that other horrible chemical junk.
You mean you can make your own grains, every video I watch says buy them or get someone to give them. So how do you make your grains? I mean years ago in some obscure mountain they were not heading to the local store. Its like the worlds best kept secret, so frustrating, can someone tell me how to MAKE YOUR OWN GRAINS?
All looks good, chopstick ideas is good but I hope you're using a wooden/plastic spoon as kefir isn't supposed to be exposed to metal. Thanks for doing video demo and explanation.
tthat sounds very unusual that it takes so long to grow the grains... I have started with 1 teaspoon a week ago and have 2+1/2 maybe 3 teaspoons worth of grains already Maybe you need to review/change the sport where you are storing it while it is fermenting
You should not be using a metal spoon. You are onto it with the plastic strainer. But use a wooden spoon or the like. Reason being is that Kefir grains can react badly upon contact with metal and can lead to the kefir leaching metals.
I've heard from some experts it's OK, to use stainless steel strainers. Seems everyone says something different! But they say only use nylon strainers on kefir water!
Wow, enormous amount of grains for such a little container!!! You could put that many grains into a half gallon jar and fill it with milk, and get a lot more kefir milk sooner!!! :-) Just saying! I make a quart at a time with a whole lot less than that. About 2 tablespoons per quart of whole milk.
We like thicker kefir and for health reasons try to ferment out as much milk sugar as possible. The great thing about making it yourself is that you can make it the way you want it. :-)
True, true, but a second fermentation works well for that also. It's just of all the videos and books I have seen and read, this is the first to use to many and get so little milk. LOL No offense intended. ;-) It just struck me funny. No problem. :-)
+sue cordes The container isn,t that small, but he should use for that quantity of grains 1 L of milk . Half a gallon ??? well then he should use more grains lol. But i agree that he should use double or triple more milk and half fat or full milk, not fat reduced and the grains would appreciate it.
I tell people that i got the strainer at the Dollar Store (for a dollar) because many people complain that eating healthy is too expensive with the food and tools to prepare it, but that's not true. That's why it's important. If you google "kefir grains" there are 100's of places to buy them online.
How to get the grains if you making this for the very first time. I live in Fiji and it seems no one knows about kefir here. I checked with the dairy company and they had not heard about kefir before. So if I want to make my own than please someone tell me how to start my own grains.
Hi Nikki. I haven't started water kefir yet, but as far as I know the grains from water and milk kefir are not interchangeable. A good source of info is at the website yemoos dot com.
My friend that gave me the grains also advised against trying as her two friends had put on weight with the milk kefir and that's something I really don't want to do.Thank you for your advice, much appreciated/
No!!! Totally different. I apologize for answering instead of the guy, but it seems he isn't answering anyone. I'm no expert, but just passing on what I have been learning from different ones, that do know what they are doing!!! Try Kefir, what, where and how on UA-cam. Or something like that..LOL
sue cordes many questions are answered in the article linked in the description section of the video. There are also links to the FAQ sections of my three favorite 'expert' sites.
Ayaz Shaikh I've never tried that. I buy my grains online or get some from a friend. But in 10 years I've only bought them once. They reproduce and grow pretty quickly and we give some away or feed them to our dog at least once a week.
B Scott yes, it's a little mysterious where they first came from. I've gotten them mail order from a couple of places and that worked out fine. I like Yemoos and Sue recommended Cultured for Life, who I've also heard good things about.
I don't get it.. I started doing kefir 4 days ago and my grains are way less than your and they make me more kefir than you make and in 12 hours! Any longer it will become too sour. My grains now are about a table spoon. This kefir thing is so unorthodox
lots of things will contribute to the growth rate, like the temperature of your house. also we like our kefir pretty sour so we leave it longer. we use the kefir in fruit shakes and other projects so we don't mind if it's sour.
For some reason he is using a ton of Kefir grains. Like I stated above, he could put all of those into a half or gallon jar and fill it with milk and have a lot of kefir milk to drink. I'm not sure why he does it this way. Way different than what others do, for sure...:-)
sue cordes Im actually finding it a problem lately. I had guests for a while and I jade to make a half galon each day just to keep up with the demand and my grain multiplies like crazy. Now we down sized and I have to make less kefir since you have to replenish the grain with milk every day. So I guess that's the reason he's doing that. Fast kefir and just the amount he needs for every day. Lately I would make a galon and save the grain in the refrigerator with milk until that galon is done
Ah, I see... Ya, well overpopulation of the little Kefir babies can be a problem for sure. I am finding that out. I'm starting to use a gallon of whole milk in two days. At about $4.50 a gallon, it will be expensive. I need to find out how to put some of my Kefir to sleep for a while, till I can give some away. I certainly don't want to kill them, they are kinda like a little pets....LOL
Then why don't us americans pronounce the word "MEN" as "MEEN"? Because "Kefir" is pronounced "KEH-FEER" ,not "KEEFER" which sounds like the actor (minus spelling).
+souncivilized The jar lid is also metal which comes into contact with kefir when you shake it. I prefer just avoiding contact with metal all together as generally advised... it's fairly easy to get plastic or glass containers and wooden/plastic/ceramic spoons. Why risk it? Nevertheless, thanks for the video and some useful tips.
+stoox006 the concern is over 'prolonged' contact with metal, because acidic liquids (lemonaid is pH of 3.5, kefir is 4.5, coffee is 4.9) leach material from metal (also plastic). There should not be concern over short exposure of kefir with a metal spoon or momentary contact with a mason jar lid.
Jeez people get a grip. Stainless steel sieves and spoons are fine as they make contact minimally. the only problem would be storing it in metal jars as they would corrode over time. The guy knows what he's doing
Those are a lot of cultures to milk ratio.
You can definitely add more milk in one jar. I do about that many grains for a little less than one quart of fresh milk.
Make sure to add a little bit of KE-FEER ;) back into the jar. I will help the fermenting process. The longer it sits the tangier it is. YUM! Oh and no need to use a clean jar, just add it back into the same jar. I'm making a greek yogurt from the Kefir I strained yesterday. Oh and using a smaller mesh keeps those small clumps out.
i recently got new grains from a different source, and using the exact same method I've used for years, these surprisingly grow a LOT faster -- a lot.
I don,t understand why so many people reacts negatively about the stainless steel spoon? No problem at all, although i normaly use plastic sometimes i use stainless steel. It doesnt afect at all the kefir. Another thing is the "spirit" of kefir. I see that in Usa, you have to buy it in shops and some people even sells the grains. In Portugal and also in Brasil and many other countries we,ve been using waterkefir, milk kefir and kombucha, but as donation..that,s the real SPIRIT of these marvellous probiotics, receive for free with love....offer to your friends and teach them how to use it, and take good care of those (alive) probiotics (Jun, Kefir, Kambucha scoby). Good luck to you all.
+Jose Palma Well said Jose.
+Jose Palma Absolutely! I have split and donated my grains many times over 10 years or so, also my kombucha SCOBYS. :-)
I will do the same, good stuff.
cheers
+souncivilized Great. Today i gave a portion of milk kefir and i have some kombucha scobys to offer as well. Is nice to offer them and help other people, anyway they grow so fast that they would invade my hause huahuahua
+Robert Beaulieu Nice to know that Robert. Keep sharing always. Is nice to help people and share those treasures. In 2 month i offered 5 portions of kefir and i have some kombucha scobys for donation too.
i've heard that too, but we've always used a regular metal spoon and we have big grains that grow very quickly. several people have commented that we should be using a wooden spoon but we haven't switched yet. we've had the same grains for many years.
FYI:
I use a strainer just like yours and all I have to do is shake it side-to-side to get the liquid thru it, without damaging the grains with the spoon.
I get a lot of flack about the metal spoon, but just an FYI for everyone. the spoon is in contact with the grains for a very short time. These grains grow, and grow and grow and reproduce like crazy. I've split this batch to give away to people more times than i can count.
I have made the mistake of leaving a big batch of kefir and kombucha in a closed cupboard, and after several weeks there was a reaction with the metal hinges - they turned green. So I know there is a reaction with acid and metal, but I've never had an issue using the spoon on the grains.
souncivilized
I wasn't referring to the metal of the spoon, just the fact that the spoon crushes the grains thru the holes in the strainer. Actually, I didn't even notice the metal spoon until you mentioned it. But your information is helpful all the same. Cheers!
This is the explanation that someone gave me about this :The acid enviroment that kéfir creates can melt tiny heavy metal residues from anything metalic that touches it, it doesn't affect the kefir, the danger is that you may be ingesting heavy metals along with the kéfir.
thanks Deb - those were from the dollar store. we're drinking kefir every day now, and we make a lot of blender drinks with kefir and frozen fruit. so tasty. good luck!
i have only ever bought grains once. they multiply very quickly and we split them, give them to friends, eat them, feed to the dogs, etc.
You take some cheesecloth, line it in a colander and pour the kefir in the colander, strain it for 24 hours. I kept it in my basement, but I think you can keep it in the fridge. The trick is, you don't want it to culture anymore. Mine did a little, so next time I'll try the fridge. Plus, the whey that is left over you can use to make sauerkraut. Worked great! I like the coffee filter idea by the way.
@SHER7067 i have never tried soy, but wiki says this, "In addition, kefir grains will ferment milk substitutes such as soy milk, rice milk, and coconut milk, as well as other sugary liquids including fruit juice, coconut ..."
you might also want to look up "water kefir" and Kombucha. Kombucha uses water sweetened with plain sugar and black tea, but has the same beneficial probiotic benefits. i have never tried water kefir, but we've had kombucha for many years.
During the summer I only have to let it sit for a day..... I adore using either canned or fridge coconut milk kefir, I like half now halfing it......yummy n tangy but not too too sour
@Sunya I've only made kefir with milk, usually raw milk. I know other people make many varieties with non-milk substitutes. Google, "kefir almond, Rice, Oats, Soy, Hemp, Hazelnut, or Coconut" and you'll get some great references.
The word KEFIR is of Turkish origin.
It is however known in other regions by various names -- kefīrs, keefir, kephir, kewra, talai, mudu kekiya, milk kefir, búlgaros -
Hence all of the above is -- хорошо́ -- meaning correct.
Taste and methods used are way more important than pronunciation.
@souncivilized
I think they see Kiefer Sutherland and pronounce it as that...
sorry i didn't see your comment until now. i always take the milk right out of the frig and pour it in.
Thanks! You saved me some time looking. Smoothies sound great!
I see that your question is 3 weeks old, so I hope this answer reaches you. You can purchase (for very little money) kefir grains on the Internet or obtain extras (they grow) from kefir-ing friends. Do a Google search. I make my kefir by the gallon--same procedure; takes a few minutes each week. My dogs love it, too (many vets are now recommending it for dogs); start off slowly 'til they get used to it. My guys now get 1/2 cup of kefir each day on their food.
Thanks for posting this video, some of the YT videos make it seem very messy and hard to deal with. My aunt is sending me a starter and I wanted to know what I was getting into before it arrives. Your rigged up strainer and bowl pitcher seem ideal. I like the larger holes on the strainer otherwise it seems like it would take a long time. Great video! Looking forward to duplicating your effort!
A note to rude comments-- steel is metal, steal is thieving
+John James Stainless steel is metal but not like any metal as it doesnt cause oxidation. In fact in the past the spoons were made of other metals and it could oxidate kefir. I,m a member of a probiotics comunity of more than 14 000 people in Portugal, we share probiotics and experiences...stainless steel " food grade" in Portugal it is called INOX (means no oxidation) so to say that stainless steel damages kefir it is a mith. I use it many times and many of my friends do it too. I use both plastic and stainless steel for many years and neve
@@Zedarocaportuguesnobrasil Yeah I think you missed the whole point of John's comment which was about the incorrect spelling of steel.
with that amount of kefir grains you could easily make a gallon at a time. I've only had kefir grains for about a week and a half and am making a quart at a time now and it took five days to rehydrate them
Amen Robert! Maybe we should make a video!!! LOL
sue cordes the grains in this video have been splitting regularly for over 6 years and have been distributed (for free) to many, many households in many states. I make very thick and very sour kefir because we mix it into other things like shakes and salad dressings, but you can make it whatever strength you want. I've answered the same questions many times over for 3 years since this was posted, and don't always have time to answer new questions. Since you have so many concerns with my method you really should go make your own video. I think that would be a more productive use of your time and will be easier for you to teach people rather than trying to correct me in the comments section.
No problem Bro. Make it anyway you want. But you may tell people why you make it this way, verses how most people do. It may be kinda confusing. I appreciate that you are making it, and I am thankful I have found Kefir, and hope to get better and then help others who wish to be helped. Keep up the good work!! -)
sue cordes when i started doing these videos, most of what was online was long and confusing. So the point of "how to do it in 3 minutes" was just to show people that it's way easier than you think, so stop making excuses about being healthy. All my videos are like that, as short as possible. Unfortunately that means I can't get everything into one video, but that's why i linked an article with more info which explains a lot of these questions. Thanks for the feedback.
@Geocachedrobson Oh I can feel that international brotherly love. Can you feel it?
How are your grains so large in size? Mine are almost like my friend gave me have been put in coffee grinder they produce great kefir, but very small and hard to strain.
It is pronounced Kufear with the accent on the last part of the word.
You're supposed to use either a plastic spoon or a wooden one. The metal spoon damages the grains.
I use soy because my daugther is allergic to regular cow milk. It tastes great. It gets a slight kind of vanilla-like taste. I put a little strawberry syrup in it for her and it tastes wonderful :-)
Soy is horrible for you..Its toxic. Try making her kefir water, or Coconut Kefir. The reason she may be allergic is because of all the chemicals they put in regular store brought milk. Many people that can't drink regular milk, can drink Kefir!!! Do some research. :-} Try finding goat or sheep milk,,,NOT soy anything!!!
The experiment failed.
I tried milk kefir with soy because water kefir tastes like alcohol and my 15 year old could not handle that. But milk kefir is not for me. It developed a nasty red mold when I forgot about it. I will stick to water kefir myself.
They say that is good as well. You may also like the Kombutcha. But, in all fairness, your Kefir shouldn't of molded if you take care of it. It is so very good for you. Take heart and try again, maybe...:-)
sue cordes I hear contradicting things about Kombutcha, but I will start with a fresh batch of water kefir for sure! :-)
Good girl!!! I'm starting a fresh one also, as I left mine to long and it turned to vinegar....LOL Please do research on soy, before you continue using it. Good day to you! :)
good feedback thanks. how do you make Greek yogurt from KE-FEER?
QUESTION PLEASE: i made kefir today but I forgot to scald my pasteurized goat milk before making mine! Is it still okay to drink?! 😳😳😳
haha, its from the dollar store, and it cost.. a dollar. HAHAHA don't know why it cracked me up so much. But thanks dude! Can't wait to start doing my own Kefir :)
about once a month i try to be funny for a minute or two. luckily this time it was captured on film.
@souncivilized No problem....I'm pretty new at this myself but have done a lot of reading up etc. and that was one of the things that was repeated over and over. So it's plastic everything/glass etc..no chlorine. I had a hard time getting real grains so I'm trying to be real careful....so far so good:-)
Where do we buy kefir? Can you please comment the ingredients? Because I have infection.I just Want to be ready after taking antibiotics. Please...
this is something new to me. what are kefir grains exactly?
soundcivilized . You do it the right way. But for such a large quantity of grains i,d use double more milk. Good that you use natural milk, but why fat reduced? Full natural milk is beter and healthy, also it feeds much beter the grains. I use it for milk shake, fresh cream cheese, yougurt, cottage chees etc...excelent probiotics. I also use water kefir and kombucha. In Portugal, but also in Brasil we share kefir and kombucha for free and help each other. Thats the original spirit of kefir (donation). Thanks for the nice video.
+Jose Palma good question. I'm not sure why I was using fat reduced in this video. We normally use raw milk now, unless we can't get any, then we use 'whole' organic milk.
thanks - i learned to pronounce it by reading about it, many years before i ever saw a video or heard it properly pronounced. So now it's just a bad habit that I still call it KEE-fir. I don't want to redo the video, so I'll just ignore the abuse from the pronunciation police who rail on me from time to time.
so quick and easy!
When kefir is bought in the shops it seems to maintain being a liquid for the life of it's storage, be that outside or inside the fridge, but when I make my own kefir at home using a starter amount and 5-6 days pass at room temperature it becomes firm
like a yogurt. Firm in the sense of when it's tilted diagonal it doesn't move. Is there a reason why the shop kefir is always a creamy liquid no matter what time has passed, while my home kefir goes firm after 5-8 days at room temp?
What color are your grains? Mine are slightly orange like cheddar. I can’t find anything about orange kefir. It doesn’t smell bad, so I don’t know 😬
They are not affected by stainless steel. It doesn't look like sterling silver .. LOOKS like a regular SS spoon. Good work!
Hi, why is the home made kefir is so much thinner then the store bought...creamer thicker looking kefir?
Whats wrong with putting grains in the same jar that was used?
Where did you buy your original kefir grains? They must be really active! I want to start making my own kefir, but I'm just not sure of how to get the really good, really active grains. I've seen where they are available to me from Amazon by ordering them over the internet, but some of the reviews are not positive.
How come you're using what looks to me like a metal spoon to stir? I thought kefir coming into contact with metals (especially of undetermined type) would effect the kefir?
I know you can buy the grains online, but did you make yours? If so could you tell us how?
Are there any videos or instructions on how to make the grains first?
So you rarely, if ever, have to buy new kefir grains?
How long did it take for you to grow such a big amount of Kefir grains?
I have about a teaspoon of Kefir, it takes a couple of days for me to get a dose of edible product. The grains themselves grow sooooo sloooow. The rate at which mine grow, I would have two tea-spoons of the Kefir in 1-2 months or so. I hope the speed will increase in the future.
i've always used the metal spoon. no problems.
Yes, definitely will taste sour. If you leave it for several days it will taste VERY sour, which is an acquired taste that most people don't like. If it gets too sour, mix it in the blender with some fruit, whey powder, or a banana and some milk - tasty.
i take this instead of a probiotic capsule. also kombucha, and fermented sauerkraut.
@souncivilized Hi,
What's the big difference in leaving it for 2 days? I only use 1 day for the ferminting process right now.
Oh, and do you need to put the new batch in a clean jar after preparing?
where do you get the grains to start with??? what are the grains made of??? please replay
you do know that you can't use metallic objects like the spoon your using in the video when handling kefir or the grains. also fermenting for 24hrs is enough unless you want it real thick.
Thank you so much for sharing.... I am having a great time making kefir and sharing my grains. Question: is "fine filtered" milk a no no? I am not sure what "fine filtered" means
Hi - I'm not really sure what "fine filtered" milk is. The best I can tell, it's even more processed than regular milk. I'm guessing it will still work with kefir, since it still has the milk sugar that kefir eats, but my preference is to use the least processed milk available.
Use organic milk. Pasteurized is OK if you can't get raw, but never use homogenized! Get milk that the cows or goats haven't been feed steroids and all that other horrible chemical junk.
thank you.
You mean you can make your own grains, every video I watch says buy them or get someone to give them. So how do you make your grains? I mean years ago in some obscure mountain they were not heading to the local store. Its like the worlds best kept secret, so frustrating, can someone tell me how to MAKE YOUR OWN GRAINS?
All looks good, chopstick ideas is good but I hope you're using a wooden/plastic spoon as kefir isn't supposed to be exposed to metal. Thanks for doing video demo and explanation.
tthat sounds very unusual that it takes so long to grow the grains... I have started with 1 teaspoon a week ago and have 2+1/2 maybe 3 teaspoons worth of grains already
Maybe you need to review/change the sport where you are storing it while it is fermenting
@sherlock17783 i was using a metal spoon but will look for a wooden one. thanks for the tip.
does the milk have to be room temperature?
does kefir taste like buttermilk? i don't care for buttermilk. so should i bother?
You should not be using a metal spoon. You are onto it with the plastic strainer. But use a wooden spoon or the like. Reason being is that Kefir grains can react badly upon contact with metal and can lead to the kefir leaching metals.
I've heard from some experts it's OK, to use stainless steel strainers. Seems everyone says something different! But they say only use nylon strainers on kefir water!
~ Thank you ~
Wow, enormous amount of grains for such a little container!!! You could put that many grains into a half gallon jar and fill it with milk, and get a lot more kefir milk sooner!!! :-) Just saying! I make a quart at a time with a whole lot less than that. About 2 tablespoons per quart of whole milk.
We like thicker kefir and for health reasons try to ferment out as much milk sugar as possible. The great thing about making it yourself is that you can make it the way you want it. :-)
True, true, but a second fermentation works well for that also. It's just of all the videos and books I have seen and read, this is the first to use to many and get so little milk. LOL No offense intended. ;-) It just struck me funny. No problem.
:-)
+sue cordes The container isn,t that small, but he should use for that quantity of grains 1 L of milk . Half a gallon ??? well then he should use more grains lol. But i agree that he should use double or triple more milk and half fat or full milk, not fat reduced and the grains would appreciate it.
sue cordes right.
Why so hostile Patrick?
is it supposed to taste sour a little?
no one ever tell where do you get the grains? can you make your own grains from raw milk?
culturedfoodlife.com Or the kefirlady.com
Becky look in the article that's linked to the video (in the description). There are 3 sources for grains in that article.
So frustrating no one explains where to get kefir grain or how to make kefir grains 😭🙈
there are many places online that will ship them, or try a local co-op group, fermenting group, natural foods store.
amazon!
Also my observation. Where did the mixture in the spaghetti jar come from ?
He tells us where the red stainer came from , like thats important.
sandy moonstone I know right 😂 but everyone else knows where to get this keefer
I tell people that i got the strainer at the Dollar Store (for a dollar) because many people complain that eating healthy is too expensive with the food and tools to prepare it, but that's not true. That's why it's important. If you google "kefir grains" there are 100's of places to buy them online.
Between these two jars, we end up with a half jar of kefir every day.
@souncivilized Great thanks!! :)
How to get the grains if you making this for the very first time. I live in Fiji and it seems no one knows about kefir here. I checked with the dairy company and they had not heard about kefir before. So if I want to make my own than please someone tell me how to start my own grains.
You have to buy the grains. Do you have Amazon there? You can find them on Amazon.
Thanks but I don't think we have Amazon in Fiji
EBAY??? lol Do you have any health food stores? They may know of someone who makes it.
can you use almond milk?
were can l found grains
I've been making water kefir for several months. Can I use the kefir grains from the water kefir to make milk kefir?
Hi Nikki. I haven't started water kefir yet, but as far as I know the grains from water and milk kefir are not interchangeable. A good source of info is at the website yemoos dot com.
My friend that gave me the grains also advised against trying as her two friends had put on weight with the milk kefir and that's something I really don't want to do.Thank you for your advice, much appreciated/
No!!! Totally different. I apologize for answering instead of the guy, but it seems he isn't answering anyone. I'm no expert, but just passing on what I have been learning from different ones, that do know what they are doing!!! Try Kefir, what, where and how on UA-cam. Or something like that..LOL
sue cordes many questions are answered in the article linked in the description section of the video. There are also links to the FAQ sections of my three favorite 'expert' sites.
sue cordes also Sue if you look directly above Nikki's comment you'll see that it was answered 6 months ago when she posted it.
I don't have d grains. I wish I could just get ur extra grains. Waa
where to buy grain for kefir?
from a site called yemoos dot com -- they're the best i've used so far.
Is an air tight jar ok??
pls let me know if i can make kefir grains from dairy bought milk kefir, if yes how ?
Ayaz Shaikh I've never tried that. I buy my grains online or get some from a friend. But in 10 years I've only bought them once. They reproduce and grow pretty quickly and we give some away or feed them to our dog at least once a week.
I do not use animal products can you use organic soy?
Thanks! :)
where do we buy kefir grains
i like Yemoos dot com
thank you Sir
Try culturedforlife.com
B Scott yes, it's a little mysterious where they first came from. I've gotten them mail order from a couple of places and that worked out fine. I like Yemoos and Sue recommended Cultured for Life, who I've also heard good things about.
BRAVO! I have subscribed!
Thank you!
SuperGrowPlants what's wrong with my strainer?
+souncivilized Strainer is ok. Spoon also ok (stainless steal) although i prefer plastic.
I heard that you aren't supposed to use metal to stir as it reacts with the grains but I do not know if that's true.
It isn,t true. I use stainless steal food grade spoon , for years and no problem. But plastic is also ok.
Cool. :)
Where do you buy your kefir grains?
i get my grains from Yemoos [dot] com
there are 3 sources to purchase grains listed in the article posted in the video description.
anyone knows how to make milk kefir grains from scratch?
Donovan Hardee
Is it possible to do the same with water instead of milk ? It'd be easier for vegans ;)
Yes, there is something called "water kefir" you can google. It's different bacteria but similar setup and concept.
No dear,you can not use water instead.Try milk,it won't kill you.actually is beneficial to your health.
Brad Rowland thanks !
tirpitz19 I just don't want to inseminate cows artificially.
sooooo, the metal spoon is fine.
don't know - i have never tried that.
it to your carton of milk.. pretty simple also :))
Can you teach how to make kefir grain pls!
Different metals react with the acids, leeching into the fluid and grains = toxic metal ingestion. Use wood, bamboo, plastic, just not metal anything.
And he uses a metallic spoon !!!
@TheBozkurt6868 good tip, thanks.
I don't get it.. I started doing kefir 4 days ago and my grains are way less than your and they make me more kefir than you make and in 12 hours! Any longer it will become too sour. My grains now are about a table spoon. This kefir thing is so unorthodox
lots of things will contribute to the growth rate, like the temperature of your house. also we like our kefir pretty sour so we leave it longer. we use the kefir in fruit shakes and other projects so we don't mind if it's sour.
souncivilized I'm still experimenting
For some reason he is using a ton of Kefir grains. Like I stated above, he could put all of those into a half or gallon jar and fill it with milk and have a lot of kefir milk to drink. I'm not sure why he does it this way. Way different than what others do, for sure...:-)
sue cordes Im actually finding it a problem lately. I had guests for a while and I jade to make a half galon each day just to keep up with the demand and my grain multiplies like crazy. Now we down sized and I have to make less kefir since you have to replenish the grain with milk every day. So I guess that's the reason he's doing that. Fast kefir and just the amount he needs for every day. Lately I would make a galon and save the grain in the refrigerator with milk until that galon is done
Ah, I see... Ya, well overpopulation of the little Kefir babies can be a problem for sure. I am finding that out. I'm starting to use a gallon of whole milk in two days. At about $4.50 a gallon, it will be expensive. I need to find out how to put some of my Kefir to sleep for a while, till I can give some away. I certainly don't want to kill them, they are kinda like a little pets....LOL
Then why don't us americans pronounce the word "MEN" as "MEEN"?
Because "Kefir" is pronounced "KEH-FEER" ,not "KEEFER" which sounds like the actor (minus spelling).
There's got to be a better way to make lots more. Each jar is only making a swig.
Tip: dont connect Metall with kefir
Are you using a METAL spoon??? ~~~~
You can use a metal spoon, just don't ferment in metal or leave anything metal touching the kefir for long periods of time.
+souncivilized The jar lid is also metal which comes into contact with kefir when you shake it. I prefer just avoiding contact with metal all together as generally advised... it's fairly easy to get plastic or glass containers and wooden/plastic/ceramic spoons. Why risk it? Nevertheless, thanks for the video and some useful tips.
+stoox006 the concern is over 'prolonged' contact with metal, because acidic liquids (lemonaid is pH of 3.5, kefir is 4.5, coffee is 4.9) leach material from metal (also plastic). There should not be concern over short exposure of kefir with a metal spoon or momentary contact with a mason jar lid.
looks like rice pudding.
should just drop the grains right into the milk carton :)
I heard have to wash kefir before put in the the bottle and all the stuff we use have to be the parasitic.