As a 5 year milk kefir maker, I love this video and it should be a must-watch for beginners and I also learned a few tips (shake before strain and 2nd ferment) from you that I'll try. I like to "over-ferment" like you did with lots of whey on the bottom before I strain it. I see most videos are scared of that but I prefer it that way. Great job & what a helpful kefir ambassador you are.
Thank you very much! It is wonderful to hear that from an experienced kefir maker! When there is more whey, it means the fermentation was complete and there is a good number of probiotics. Since ancient times when yogurt was made, the whey was always mixed in because of the health benefits.
@@realestatemaffit4321 Yes the grains are healthier and has more probiotics than the dehydrated Keifer in the packet,Alex Ander does not know what he is saying.
@@realestatemaffit4321 I bought mine from Cultures for Health. You may want to also check with Fusion Teas. I bought the starter kit, which I now realize was not necessary. You really only need the dehydrated started grains, and the utensils you see in this video. I'm not to the pro kefir maker level yet, but I'm getting closer and this video was a great help.
This Good Lady knows her subject from top to bottom ! I have never seen a vide on Kefir which is as thorough and as in-depth as this one. THANK YOU, and Namasthe !
As has been said by a lot of people as a Kefir novice that you so much for the detailed in depth information, you have given me the confidence to have a go, has now eating healthy foods and using raw milk, I let you know have it goes thank you again
I'm glad to be helpful. Make sure to introduce kefir slowly to your diet, just as any new food. As well, reduce carbs and sugar as much as possible. Don't forget to enjoy a sweet treat once in a while :)
I have only just started my kefir journey. Just have a tiny amount of grains with a little milk right now. Love your videos so helpful and insightful. Many thanks
So glad I found this video before making my first batch of kefir. It is encyclopaedic, and a tremendous resource for all kefir makers, regardless of where they are in their kefir journey. Thank you for posting and 100☆ from me🤩😃
Technically, kefir is an anaerobic process. The bacteria and yeasts do not need air in order to ferment properly. I never use a coffee filter, but use a plastic lid on my kefir jar and it always turns out amazing. The reason you cover Kefir is so the bacteria and yeast in the air don't colonize your ferment and throw your kefir out of balance, thus creating a bad tasting product. Plus, you don't want impurities to get into the jar. The longer you ferment your kefir, the more sour it will taste and the thinner it becomes (but it also develops more probiotics - so it's a trade off). If Im planning on making kefir that is high in probiotics, and let it go on the counter top for 36 hours, I always strain the grains at 24 hours so they don't get impacted into the milk solids. Your kefir will continue to build probiotics without the grains since the milk is fully inoculated. If you leave the grains in the milk for the full 36 hours, they become impacted in the milk protein and difficult to separate. You can make your kefir more creamy by adding 3/4 portion whole milk to 1/4 portion heavy cream.I also stir my kefir grains once they've been put into fresh milk, to inoculate the milk evenly and clean the grains. Some people say this makes the milk kefir faster, but I've never found that to be the case. I find that my milk thickens more evenly when stirred. PS... I never wash my grains, and haven't had any problems with my kefir becoming more sour as a result. When you stir the grains into the fresh milk, it automatically washed the grains and all that good bacteria is evenly distributed into the milk for even fermentation.
Thank you so much for all the information! When you wash the grains, bacteria won't get wasted because you're washing it into the kefir. You can wash it with milk or water. It's clear that you like sour kefir, like I do. If you add ice, dried mint and salt to sour kefir, you will have made "doogh", which is a traditional Iranian drink for hot days. Even though I like to drink sour kefir, it took 6 years for my kids to get used to it. Not all stomachs can tolerate it. My kids are the reason I tried to make kefir sweeter; so I could implement it into their diet easier. I have also tried your cream strategy, and you're right, it does make it creamier. If you also make yogurt, follow the same ratio of milk and cream. For your starter, don't just add yogurt. You can also add kefir! Enjoy!
What a good point about stirring instead of washing! Brillz! I always stir my grains after filling jar n just leave the lid on cocksided so no gas buildup
@@LifeXperiencI have a question: So when I make yogurt, I can add some yogurt starter and kefir milk too?? - What is the result like?? -When making yogurt, I heat the milk and then cool it to 83°C. I add the yogurt starter and then put the jar in a styrofoam container to keep it warm for about 8 hours, maybe 12 hours. I guess I should add the kefir milk after the other milk is cooled?? Will the kefir milk be okay?
@@Pammellam Yes, add the kefir at the same time you're adding the yogurt starter. Start with a small batch to see how it works for you. This way, your yogurt will have more probiotics. ua-cam.com/video/lJR4F3dEjFs/v-deo.htmlsi=LKwjtthIGNpeWWcU
I'm about to start making my own kefir, and have seen many videos, but I keep coming back to yours, as you explain it in such a clear and pleasant way 😀 Also a big plus.....you pronounce the word kefir how it should , unlike most others😀 Thank you so much for all the work making these kefir videos ! Greetings from Belgium ! 🥰
Thank you so much, you made my day! Kefir has been a big part of our family's nutrition for the last ten years. We all enjoy it. I make eight liters a week! I hope you start soon! :)
@@LifeXperienc A question I want to ask if you don't mind: You are saying that kefir changed your life, so I'm wondering....in what way did it change ? Have a nice day ! 😀
@@Digi4u On July 21st, 2008, my immune system attacked my own body by eating my own muscles as food. I hardly could even move my hand. The doctors couldn't find a reason but couldn't help either. I decided to find my own way to help myself. My idea was looking back to how our ancestors food was and how they prepared it thousands of years ago. One of the best things was finding kefir and adding it to my nutrition. As you know, we can't survive without our bacteria. They are the ones who make almost everything that we need to survive. They outnumber our own cells. They are our second brain. They say if you take care of pennies, the dollars will take care of themselves. I say if you take care of your bacteria, they will take care of you!
@@LifeXperienc Thank you so much for this honest revealing answer ma'am ! It definitely changed your life, that is for sure, and glad to hear you are doing well now ! Kefir is a lifechanging nutrient for sure, and once again your experience proves it ! That's why I also wat to try homemade kefir to see what good things it can to to our body. Have a pleasant day and stay healthy !
@@LifeXperienc wow, that is very interesting as my wife is going through almost the same exact thing...to the point that it seems like doctors do not believe what she is telling. We are waiting on our kefir grains to come in and we have also started homemade yogurt with added healthy bacteria. Thank you for your insightful videos.
@@beebeej1 The best milk to make kefir with is raw milk, followed by pasteurized milk. I have never made kefir with powdered milk, and as far as I know, it shouldn't work. Which brand do you use?
Thank you very very much for the valuable answers. 8:49 kefir with grains can be kept in fridge for 3 weeks ... Sweeter: 50/50 grains and milk 11:44 for temporarily not making kefir: drain the grains well,
Can you clarify, so I ferment my kefir 24 hours at room temp, then put in the fridge for 24 hours, THEN I strain, and then combine with 50/50 milk/kefir and then refrigerate?
Equipment and Ingredients Needed: Glass jar Kefir grains (resembling cauliflower florets) Milk (preferably fresh whole fat milk) Strainer (stainless steel colander with tiny holes or a sieve) Rubber band Paper towel or coffee filter Spoon Clean non-chlorinated water Step-by-Step Process: Preparing the Kefir: Use two tablespoons of kefir grains for every one and a half cups of milk to start. Place the kefir grains in a glass jar and add milk on top. Leave some space at the top of the jar for fermentation. Cover the jar with a breathable cover secured with a rubber band. Fermentation and Care: Leave the jar at room temperature for 24 hours (65°F) or 12 hours (85°F) for fermentation. After fermentation, strain the kefir using a sieve to separate the grains. Rinse the grains with clean, non-chlorinated water. Storing and Maintaining Kefir Grains: Do not store kefir grains in the fridge without milk; they need a steady diet to survive. Store fermented kefir in a glass jar in the fridge. Regularly strain the grains and provide fresh milk for their growth. Reusing Kefir Grains: If not making kefir for extended periods, dehydrate the grains for storage. To rehydrate, soak the grains in pasteurized cow or goat milk. Increasing Sweetness: For sweeter kefir, mix kefir with milk before refrigerating. The longer kefir is stored in the fridge, the sweeter it becomes. Mixing kefir yogurt process with kefir making process leads to sweeter kefir. Maintaining Kefir Grains Health: Strain the grains weekly and feed them with fresh milk. Use a stainless steel colander for straining to preserve small grains. Ensure grains are healthy by observing their color and regular maintenance. Common Questions Answered: Purchase kefir grains online or from local kefir makers. Start with a small amount of kefir daily and gradually increase. Maintain hygiene by washing grains and equipment regularly. Safety Tips: Avoid using tap water to rinse grains. Store and ferment kefir in glass jars to prevent contamination. Rotate grains regularly to maintain health and growth.
Thanks for answer’s & demonstrating how to rinse & strain. I’ve been making milk kefir for a few years now & have not rinsed them, so I will try this method. I add my kefir to a fruit smoothie with hemp bits & chia seeds & store a 1/2 gallon in the fridge. Blessings to all 🤗🇨🇦
@@LifeXperienc Thank you so much for such an incredible in depth informative video. Yours has been one of my frequent stops to get more information as I evolve in my kefir journey. I also found that by adding organic whipping cream from 1:1 ratio with milk all the way down to even just 10% whip cream and 90% milk makes for an incredibly smooth buttery tasting kefir. But also in the process I use I don't let the whey buildup as much as yours. I will try incorporating your method to let more whey buildup. I love the tanginess but my friends don't, so an Italian friend gave me the whipping cream recipe which has created a kefir that is more like crème fraîche/ice cream with a wee bit of tang, and all I can say is that this kind of kefir is magic to the tastebuds, then to top it off I add a dash of cinnamon and pure maple syrup.
@@kmal16 My pleasure! Yes, you're absolutely right. Adding cream gives kefir a buttery taste and makes it enjoyable for those with a sweet tooth. I also love the idea of using cinnamon and maple syrup. Thanks for sharing!
@@LifeXperienc You're so welcome and thank you. I might start getting into second fermentation and adding fruits to see how that tastes. A question I have for you is how does the whey taste by itself, is it good to drink? Or is it just bitter?
I just started my Kefir, thank you for your tip. I was missing the step of wash the grain with milk. I will try the second slow fermentation to thicken the kefir. Great video! Thank you!
@@DarrylBuffkin there are videos by other people on using lifeway kefir from the grocery store to make more. You just add the kefir to milk and let it sit on the counter for 18-24 hours. I just started a jar so will see 🤷🏼♀️
I watched ur video a long time ago when i first started kefir. I kinda got overwhelmed a little so i froze the. Its been about a year now and i just got them out, broke a little chunk off and put it in milk. I'm totally shocked that within 24 hours it has turned my milk to a thick yogurt. Yayy, im so happy. They just multiply so fast, thats a good thing though, meaning they are healthy. Thanks for your video.
Shame about the use of metal strainer and sauce pan kefir grains do not react well to being in contact with any metals. Hence if you buy commercially made kefir it will be in plastic containers. So this video that you worship is very miss guiding as to the well being of the live kefir grains. Just an observation not having a go at you personally but when you gave this video such an outstanding comment I thought you need to be made aware of the critical error made by a so called veteran of 9 years of making kefir by her using metal.
@@justkidding9751 Stainless steel is alright for straining kefir. Steel is too dense to be corroded by kefir in the straining process. Plastic can be easily broken down into microplastics and enter your kefir. A stainless steel strainer can be passed down for generations and it will be fine but a plastic one won't last.
Love the vid, great content, thank you 🙏🏼 What's it like with goats milk? FYI - For a much thicker and less sour kefir you can filter out some or all the whey, but by doing so you're also losing out on those benefits. I unfortunately don't like my kefir sour and I have very sensitive teeth to it, so I give the whey to my mum who loves to drink it or use it in cooking (e.g. to make bread). Storing: You can freezer kefir grains for an unlimited amount of time. I've recently revived grains I've had frozen for over 2yrs. Just make sure: 1. You clean them well before freezing 2. Use plastic zip bags, double bag and suck as much air out of each bag to prevent frost burn To revive jus drop them in a jar, add a cup of milk and leave for 1-2 days. If not much has changed then replace the milk (maybe use less milk the second time) and after 1-2 days they'll be thriving. I love Kefir, it's a super food that also prevents and fights cancer cells.
Thank you so much for all the information, I really appreciate it! Goat milk should make very delicious kefir. I never knew you could freeze grains without drying them. Thanks for the info! That's right, reducing the whey reduces sourness. You are lucky that your mom likes the whey. Making bread out of it sounds like an awesome idea. I'm going to try that for my pizza dough. Enjoy your kefir!
@@LifeXperiencu can just soak any grain to cook, in whey U don’t have to make bread Rice Oats (rolled or steelcut) Pasta noodles Barley Pancakes, muffins, waffles Any grain Cookies, cakes
I'm a beginner. And all the other videos kept me confused and still questioning. Thank you & Bless you for a perfect helpful tutorial. You mentioned a Persian drink, we drink fizzy doogh, so I'm now interested how similiar these two fermented drinks are made.
I'm so glad this video helped you. Enjoy your delicious kefir! Originally, the Persian drink (doogh) was made with sour yogurt/kefir, salt and dried mint. Fizzy doogh is fizzy because the gas from kefir/sour yogurt is contained. It's probably the same drink, maybe with slight variation.
Dehytrated/frozen grains will lose 90% types of bacterias ( about 48 types of bacterias and yeasts in fresh grains.... only 6 for dehydrated grains and so for commercial ready to drink kefir ) I love coarse sour taste but i also love adding some honey, maple syrup, home made jam... perfect as a drinking yogourt, with cereals or frozen bars. Also great for pancakes, marinating chicken or any replacement for yogourt or buttermilk... use a 10%, 15% or 35% fat creams to make a sour cream... kefir cheesecake... there is no limit.
@@moonscoop123 Always use fresh kefir grains when possible. If you need to dehydrate, do it at low temperatures to minimize loss. Regularly feed and care for your grains to keep them healthy. Regularly introduce new grains to maintain a diverse culture
@@LifeXperienc exactly what iam doing. And also i give away free grains, other wise i will make more milk kefir then needed and it will cost me a fortune buying milk. ( my neighbours cat goes crazy for some grains )
I was pleasantly surprised with your video. Very well explained easy to understand. You took your time to explain the benefits of kefir. I am new at this and i eat it as a yogurt I still have to learn how to make it in a drinkable stage like they sell at the stores. I do add honey to my kefir yogurt but I am still not comfortable with adding any sugars to it yet (I’m afraid of losing any benefits it gives me) Thank you so much for your video!! ♥️
My pleasure! Try to reduce the amount of honey you add over time until you get used to the original taste of kefir. It is like olives and beer, when you get used to it, you're going to love it.
Hi! Question about the part where you rinsed the grains with milk...did you dump that milk into the harvested kefir? It looks like the same pot so I wasn't sure.
@@hmoser6416But it’s only making it “sweeter” because you are adding fresh milk to kefir! The fresh milk is sweet due to it’s Lactose sugar still being uneaten by the kefir because the kefir grains were taken out! So in effect, if you add 50% fresh milk to your newly made kefir, you are cutting your kefir nutrients by 50%! To me, that is Very Counterproductive and NOT a good thing to do at all.
This is the first video that covered all you need to know about how to make it kefir I wished I found this video first thanks so very much for your wise instruction
I loved this video ❤ although I do have a couple of questions… 1. So I can make the sweetest kefir by mixing one part kefir with one part milk AFTER I’ve already strained the kefir? Do I also need to leave it 24 hours inside the fridge? 2. Could I make some sort of face mask for skincare using kefir? Much love to this channel 💖
Thank you so much! 1. Yes, but you can drink right away or keep in the fridge for as long as 3 weeks. 2. Yes, you can make a face mask using kefir, but test on a small area first.
To get the added milk to ferment at all, leave it in the fridge 24 hrs or ur just drinking very diluted kefir-1/2 unfermented milk U can also second ferment kefir with a length of orange, lime or lemon peel. Or try a slice of orange, lemon or lime. Or 1 strawberry, 2 or 3 blueberries. Leave it on the counter another 18-24 hrs and u will be amazed at the difference. U will be tempted to add a lot of fruit. Do not. You only need that little bit to just flavor it. Otherwise the fruit sours it, believe it or not. The 2nd ferment also makes the kefir a little fizzy. I love it like this!
Great video. 👏👍Very comprehensive informative video on Kefir. In one video you have provided all the tips, and 15 questions-answer really helped get all the answers. Bit long video but provided all the information, worth it watching till the end. Thank you very much.
excellent instructions and demonstrations. I learned more than I ever have watching kefir makers. Have made quite a few batches in my day and your video improves my technique.
Such an informative video. I am so glad to have stumbled upon it as it has given answers to many of my questions before I attempt on making my own kefir. When washing my strainer after using it on kefir, do i clean it with just water and a sponge/paper towel? Should I not use dish soap? Many thanks for sharing such bountiful knowledge about this beverage!
@@2REMO Thank you so much. It's recommended to avoid using soap when cleaning equipment used for fermenting and instead use hot water and physical scrubbing to ensure cleanliness. However, small amounts of soap, if thoroughly rinsed, should be fine.
What a lovely Video 😊. I want to try making my own Kefir and already read a few Things online. After watching this Video I feel ready to try it out. Happy I found your Channel, I already subscribed after watching this Video. 😊
I just started making my kefir milk 2 days ago and it's so hard to distinguish if my kefir is bad or is it just the real taste of kefir milk? So far I haven't had food poisoning. 😂 But I'm scared I might be drinking spoiled milk. On my first try I mistakenly used UHT milk but I replaced it now on my second batch with cowhead full cream milk. We dont have organic milk around here so I don't have a choice. What should I do? 😭 It's uncommon for people to make kefir here in our area so I don't have much people to ask and smell my milk kefir. 😅😅
The taste is close to sour original yogurt. If you keep the ratio of grains to milk balanced and give the grains enough time to process the milk, you should be OK!😊😊
Are you filipino? 😅 Im making milk kefir also. And yes youre drinking a spoiled milk with lots of good bacteria and strain and friendly yeast in it. 😆 thats the point of kefir , it ferments the milk. I cant live without kefir. 😊
Love this video. Very detailed. Thank you very much for all the information. I have just started making kefir. I hope I don’t poison myself and I can do justice. I hope to watch all your videos as they are soo helpful. So thank you again
Your other video says 2 tablespoons kefir grain to 1 1/2 cups of milk. You appear to use way more than 1 1/2 cups of milk to about 2 1/2 tablespoons of grain. What is the size of the jars you’re using for fermentation? I believe that will help me with how much milk to add. Thanks
For 1 1/2 cups of milk, you add 2 level tablespoons of grains. One of the jars that I am using is 2 litres and the second one is about 4 litres. I add about 7 level tablespoons of grains in 2 litre jars. The spoon I am using in the video is bigger than a tablespoon. If you look carefully, you can see the amount of grains in the bottom of the jar before I add milk. When you are just starting out, the rule of thumb is the more grains, the safer. You don’t want to the milk to spoil before the grains get a chance to work on it. I hope this helps.
I am so grateful for your video I have been making yogurt and looking at the difference in grains and probiotics in Kefir. Thank you so much for sharing your knowledge and experience with us. ❤
I just want to convey to the kefir community to document I had my kefir grains in about a 1 cup small mason jar where I added milk and ignored it in the back of the refridge for over a year and a half. I also had a big about half gallon plastic thing with kefir in it but no grains. I poured it out to be on the safe side and it was tart and alchohol smell but I dumped it. but I then strained out my grains from the small one and added some milk and put them in and shook it sort of like a rinse. then added more fresh milk about half way up the jar and about 18-24 hours later had perfect kefir as if nothing had changed in a year and ahalf from when I was doing it every day. no difference. it was year and half possibly two years at back of fridge. Those are tough little cooties.
Wow, that shows how strong the grains are. I knew if you take good care of them, they last forever, but I had no idea they last if you torture them for two years. :) Thank you for sharing! :)
@@LifeXperienc actually I was astonished. also there was no "bad batches" for a few times to get it back to normal. first batch was perfect. none of those stories you hear.
Thanks for sharing your experience. I just found my old jar of half a year kefir granules in my fridge and they look fine but I was afraid to try to make a new fermentation... I just did the processes of cleaning the granules and add new milk. I can't wait to see if I can still enjoy my kefir milk again! 😊
Rinse!! Rinse!! Yes!! That was the one part I did not think and I find it a bit sour and was not using as much as I could have, I thought I had let it go a bit long and was finding it hard to drink. Mine are slow to grow also but I will make a better effort to refresh the milk and strain now as there is a chance it will be sweeter. Adding milk to the second ferment also one I did not think about to sweeten it up. Nice one!! (P.s...I add some cream also and this makes it turn out nice also, I am working on adding different things to do a 2nd ferment also, fruits, honey, maybe some juices, will the honey clash with the good bacteria? Also, I use the whey from making soft cheeses to make bread,, delish!! Thank you for sharing! :)
I am so glad that the information was useful! Whichever flavors you can add to your kefir to help you drink it more regularly are a good idea. The more natural, the better. The soft cheese sounds delicious! Enjoy! :)
@Vivienne Reynolds The process starts right away but at a slow pace. The longer you leave it, the thicker it gets. You can start enjoying it right away.
I never strain mine. I just take one of those plastic chinese soup spoons and take out 2 doses from the top and stir that into a new batch of milk and eat the rest, grains and all -- wait 24 hours and repeat. It seems fine to me. Unless someone wants to enlighten me on anything.
That's a great idea! For smaller batches, it should work very well. However, it might make it more sour. This is amazing for people who don't have much time, don't mind sour tast, and would love to have the benefits of kefir. Thank you for sharing! :)
@@LifeXperienc Actually, the other day I just put my grains in a covered bowl with milk, which lets the grains be much more obvious (they float) and they seem to coagulate better. I leave this on the counter overnight and then into the fridge all day.. It's a mellower taste and you can see that they still ferment somewhat in the cold. Kind of like what you would do with pizza dough. When I'm ready to consume them late at night, I lift out the grains with a plastic colander spoon, hold them over the bowl, wash them with milk and drink that. Then repeat the process for the next day.
@@mikeberger1688 You are actually doing the same process as us, first fermenting on the counter and then in the fridge which slows down the fermentation speed. The difference is you are finishing it in 24 hours instead of 48 hours. Another key factor is washing the grains which you are doing. If you keep it longer, it will be thicker but the way that you are doing it gives you enough probiotics, which is great. What an easy and awesome idea. This is perfect for busy people and students who don't have much extra time. I am going to try it and see if I can make a video about it. Thank you so much!
OUTSTANDING!!!! What a great video! As a beginner this video straightened out a lot of things for me and the Q&A made me an expert.. thank you so much… looking forward to your other and future videos.
1 .I took a part kefir, rinse with milk. 2. Lay it on paper an softly dip with paper. 3. In the freezer. Now 6 months later I took it out again. Lay it in milk. Waited 48 hours . And voilà, I’m using it and still it’s tasting good. (I didn’t trust the old kefir anymore I was using ) When this one is multiplied enough I’ll freeze a new portion.
@@hajar-e6v when the kefir would have been destroyed I think it would not become thick sparkling on the tongue and sour of taste anymore. Today is my second day I’ve been drinking it. It seems to be okay.
@froggylegspeople great experience! Yes, you can freeze kefir grains. Here’s how: Gently rinse the kefir grains with non-chlorinated water to remove any milk residue. Pat the grains dry with a clean paper towel. Removing excess moisture helps prevent ice crystals from forming, which can damage the grains. Place the dried kefir grains in a clean, airtight container or a freezer bag. You can also add a small amount of powdered milk to the container to help protect the grains. Seal the container or bag tightly and place it in the freezer. Label the container with the date so you know how long they've been stored. When you’re ready to use the grains, thaw them gradually in the refrigerator. Once thawed, place the grains in fresh milk and let them sit at room temperature to reactivate. It may take a few batches before they return to their full activity level. Frozen kefir grains can be stored for several months. After thawing, they may need a couple of fermentation cycles to regain their strength and probiotic activity fully.
God bless you. Thank you so much, I've been trying to make kefir for years with (what I thought) no success, I thought the splitting of the whey and the kefir were something I did wrong 🤦🏽♀️ I will try again. One question though, if it separates after the process and its not thick does that mean I have to attempt a few times to wake up the kefir grains? Thanks
Thank you. Sorry for the late reply. Maintain the ratio of milk to kefir grains to ensure consistency and balance in the fermentation process. This helps to sustain the optimal environment for the kefir grains to flourish and produce high-quality kefir.
Appreciated this Video so much. Very informative, and really helpful, thank you! Also may I ask, is the Kefir grain possible to mix with bad bacteria while fermenting? What’s gonna happened if we drink it and how do we know if the Kefir is contaminated?
Thank you so much! If you wash the glass container and strainer with a separate sponge/paper towel, the odds of contamination are extremely low. In general, kitchen sponges are very contaminated with bad bacteria. If your grains are contaminated, your kefir will smell like blue cheese. If you drink contaminated kefir once or twice, your stomach acid should be able to handle the bad bacteria.
You should always use a lid on the Kefir, not a coffee filter and never rinse kefir grains with water. If the kefir grains are rinsed with water it will kill the protective coating around the grains.
If you use a lid, the gas will accumulate and kefir will erupt when you open it. The coffee filter lets the gas escape slowly. I purchased my grains about 10 years ago, I still have the same grains and have given away soooo much! Washing the grains does not damage them enough to harm them but gives you more probiotics in your kefir.
Thank you very much for the most helpful video about kefir! I make new kefir only every 4-5 days, so after straining the grains I keep them in a jar of fresh milk in the refrigerator for 2-3 days. I hate throwing away this milk, so my question is can I start the new kefir by just take it out to the counter(maybe add some more milk to the jar?) without straining the grains? And if so, should I think of the 2-3 days the grains rested in the fridge as some sort of a very slow "first fermentation" and therefore skip the second fermentation in the fridge after the 24 hours on the counter? Another thing I would like to ask is how much milk do you recommend to add to 100 gr of grains? (right now I'm adding 1 liter of whole none- homogeneous pasteurized milk) Thank you again for your answers!
If you add milk to kefir grains and leave them in the fridge for 3 or 4 days before transferring them to the counter for 24 hours of fermentation, the milk may start to sour or spoil during the refrigeration period. This is because the kefir grains will ferment the milk but at a slower rate. I recommend fermenting kefir at room temperature for at least 12 hours or until you see some whey, then keeping the batch in the fridge for a few days. This way, you can make kefir at a very slow pace and avoid the risk of spoilage.
My pleasure! For approximately 300 milliliters of milk, you would typically need around 30 grams of kefir grains to make kefir. A ratio of 100 grams of kefir grains per liter of milk is a good guideline for fermentation. If you have more grains, you can certainly use them with less milk, which will accelerate the fermentation process. Adjusting the ratio based on the amount of grains you have is a flexible approach to making kefir.
I enjoyed your video, but am confused. I have a question regarding the amount of whey at the bottom. On the instructions I received with my milk kefir grains, it states to immediately strain the grains once a small bubble develops at the bottom. It also states that if more whey than that develops at the bottom that we haven't used enough milk and there is an imbalance and not safe. Is this true? Thank you.
That's strange, did they mention what is imbalanced and why it's unsafe? I have been making and enjoying this method of kefir making for about 10 years now. I didn’t notice anything unsafe or imbalanced. This method of making kefir is basically the same method that has been used for hundreds of years to make yogurt and kefir.
@@LifeXperienc I'm just trying to understand/learn. So many different opinions. Seems more of a matter of preference for most. I was told good bacteria needs time to build up. If Kefir is producing too much whey before 24 hours, they are not getting enough milk to feed and produce the good bacteria that needs to build up -- Bacteria/yeast ratio/balance of milk ratio to grains. If too much whey at the bottom of jar at 24 hours, add more milk. Add less milk if not cultured within 24-36 hours. This is a video I was directed to when I received my grains. They also provided print outs with detailed info and sites. ua-cam.com/video/Zn1OEks0Gwo/v-deo.html
You worry too much - the grains are a living culture that feeds on milk, if you don't give then enough milk they'll firment quickly 48hrs. I personally would replace the milk (with less milk) if not firmented in 2.5 days. That's probably the 'unbalance' but nothing unsafe about it. ...just follow the steps on this vid and you'll be fine👍🏼
I also bought my grains from fusion teas and am confused as well, the directions in this video and the directions I was given with the grains contradict each other in some parts. Fusion teas recommends to put a lid on tight while fermenting so less oxygen gets in and doesn’t allow the yeast to take over more than the bacteria
Great video! Thanks so much! I'm a beginner, your video is so helpful to me. I still have a question, can I eat the Kefir grain directly if I having too much after making kefir?
But it’s only making it “sweeter” because you are adding fresh milk to kefir! The fresh milk is sweet due to it’s Lactose sugar still being uneaten by the kefir because the kefir grains were taken out! So in effect, if you add 50% fresh milk to your newly made kefir, you are cutting your kefir nutrients by 50%! To me, that is Very Counterproductive and NOT a good thing to do at all.
As a somehow young kefir maker (23) I love learning from more experienced kefir makers, and your video was very helpful. Thanks ! I have a question: In the kefir and milk yogurt process, Can you make it in the counter ínstead of the fridge? Will it keep that sweeter taste?
I am both angry and glad. I did not know of the health benefits of kefir years ago, like 30. I heard of it, and a health food book I once had, mentioned it, but it was all a foreign to me. I imagined that my kitchen would end up looking like a chemust's lab. Now I see this would not have been the scene at all. Because of that misconception I have denied myself some truly remarkable health. Now, I have the opportunity to get into this and for that I am glad. I see it is easy to make. My kitchen will not look like a made scientists lab, and I can truly heal, with the Lord's help.
It’s fun and easy ! Believe me, you and your family and pets will benefit so much from the wonderful health benefits and kefir is such a good antidote to the toxins in our environment.
Excellent tutorial. At 2.40 minutes into the video you state put jar into fridge to slow down fermentation but for how many days? before you strain? Thanks
Ferment it in the fridge for at least another 24 hours, but you can leave it longer, up to two weeks, if you don't need to strain it right away. In my experience, it remained fine, but beyond two weeks, the taste of the kefir altered noticeably. In that case, I just rinsed off the kefir grains and began a fresh batch.
The immune system undergoes significant stress and confusion during cancer treatment. Therefore, when introducing kefir for the first time, it's advisable to do so gradually to avoid overstimulating or alarming the immune system. However, if kefir is already part of your diet, consuming small portions multiple times a day can provide a beneficial immune boost, particularly during cancer treatment. Check out this information about cancer: ua-cam.com/video/yn6bzbogGWU/v-deo.htmlsi=ouMzc_HXdo1vGWd7 ua-cam.com/video/nGo0mtPX-JQ/v-deo.htmlsi=Adzc8-PE4ssWUh99
Hello, thank you for your video! Could we please have your dosa recipe? Specifically, I'd like to know the amount of grains and the quantity of water needed for the first fermentation outside the fridge, as well as the amount of milk for the second fermentation in the fridge. Also, could you let me know how many days the first fermentation should last and how many days the second fermentation in the fridge should last? Thank you in advance, and I apologize-my English isn't very good, so I had difficulty understanding the voice in the video.
Thank you for such a wonderful and informative video. I am going to incorporate some of the tips you gave with my kefir. Mine is consistently sour and sometimes bitter. I live in Singapore and the kitchen is consistently 29 to 31c. Do you have any suggestions on the fermenting time line? Also, the advice given to me by our online seller was 5g of kefir to 250 ml milk. Is that too much milk? I have read from the comments that you advised a ratio of 30g kefir grains to 300 ml milk. Would appreciate your input.
Thank you so much for watching and for your kind words! I'm glad you found the video informative. I recommend checking the taste and consistency of your kefir after about 12-24 hours of fermenting. This shorter timeframe can help avoid your kefir becoming too sour or bitter. Adjusting the fermenting time based on your taste preference will be key. I've also suggested a ratio of 30g kefir grains to 300ml milk, which can ferment faster and allow you to better control when to refrigerate for further fermentation. Experimenting with these ratios will help you find the right balance for your desired kefir taste and texture. Enjoy making your kefir, and feel free to reach out if you have any more questions!
I agree with most of what you share. The only thing is you should NOT be using coffee filters for your Kefir because you can end up with too much wild yeast in the jar. It's best to use a fermentation lid.
Fermentation lid is a great idea! It allows carbon dioxide to escape while keeping contaminants out, which helps create the ideal environment for fermenting kefir. But if you use two layers of coffee filters and secure them with an elastic band around the jar, it works almost the same as a fermentation lid.
@@LifeXperienc I do agree with that however I am to understand that you do not want too much wild yeast getting in and that is why the coffee filters are not suggested. I do use them with my sourdough starter because that I want to pick up yeasts! =)
For the past two weeks, I've been leaving my kefir jar out on the counter to complete full fermentation cycles, giving my grains a chance to grow quickly after spending most of their time in the fridge over the past couple of years. I've chosen a larger 3-liter glass jar, filling it halfway and loosely securing the regular lid. Now, I'm planning to get a fermentation lid that fits my jar to experiment further with this process. It seems that my grains have gradually decreased in size over the years. I believe it might be beneficial to give them a break every few months for a couple of batches, allowing them to restore their consistent growth speed once again.
I love your very informative video. One of the things that I love the most is that you fill your jars by pouring straight from the big pot rather than ladling it in which would take forever. Drives me crazy when I see people in tutorial videos not pouring from the pot.
The best video I have seen on kefir - thank you for the clear explanations. I realise where I went wrong previously, producing kefir that smelled of exceptionally strong French cheese, that had to be thrown out, grains and all.
Can we acknowledge how she just effortlessly poured the liquid from the big saucepan into the bottle .
I appreciate your recognition of my pouring skills. My aspiration is to live for 146 years without experiencing trembling hands. 💝
Beautiful!@@LifeXperienc
That's proud of her 7+ year experience
I'd have made such a mess of that!! Lol😂😂😂
As a 5 year milk kefir maker, I love this video and it should be a must-watch for beginners and I also learned a few tips (shake before strain and 2nd ferment) from you that I'll try. I like to "over-ferment" like you did with lots of whey on the bottom before I strain it. I see most videos are scared of that but I prefer it that way. Great job & what a helpful kefir ambassador you are.
Where is the best place to buy grains? I am a newbie and hear grains are better than a starter kit. Any help is greatly appreciated 😁
@@realestatemaffit4321 Either is fine; get online.
Thank you very much! It is wonderful to hear that from an experienced kefir maker!
When there is more whey, it means the fermentation was complete and there is a good number of probiotics. Since ancient times when yogurt was made, the whey was always mixed in because of the health benefits.
@@realestatemaffit4321 Yes the grains are healthier and has more probiotics than the dehydrated Keifer in the packet,Alex Ander does not know what he is saying.
@@realestatemaffit4321 I bought mine from Cultures for Health. You may want to also check with Fusion Teas. I bought the starter kit, which I now realize was not necessary. You really only need the dehydrated started grains, and the utensils you see in this video. I'm not to the pro kefir maker level yet, but I'm getting closer and this video was a great help.
1:00 for 2 tbsp grain add 1.5 cups of milk 1:59 leave 5 cm room above the jars; 2:25 room temp : 65F 24 hrs, 85F 12 hours.
👌
This is by far the best video I have come across on milk kefir! And hats off on pronouncing kefir correctly.
Thank you so much! I am glad it was helpful!
I've watched lots if videos and this woman and only one other guy I've seen pronounce kefir correctly.
Americans are not great at pronouncing foreign words 😉
The lady on this video is Persian and thus knows the proper pronunciation.
This Good Lady knows her subject from top to bottom ! I have never seen a vide on Kefir which is as thorough and as in-depth as this one. THANK YOU, and Namasthe !
Glad it was helpful!
Nice one. Erm but I think she is Persian. (Iranian.)
This is hands-down the most in-depth video I have seen on milk kefir. Many thanks to you. :)
My pleasure! Enjoy your kefir! 😊
Great answers thank you.
4:42 designated strainer for kefir.
6:17 Milk kefir benefits
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This is by far the most comprehensive information on milk kefir I have seen, excellent explanations on trouble shooting. Thank you for this video.
@@karenhuxley8747 Thank you so much! I am glad it was helpful.
As has been said by a lot of people as a Kefir novice that you so much for the detailed in depth information, you have given me the confidence to have a go, has now eating healthy foods and using raw milk, I let you know have it goes thank you again
I'm glad to be helpful. Make sure to introduce kefir slowly to your diet, just as any new food. As well, reduce carbs and sugar as much as possible. Don't forget to enjoy a sweet treat once in a while :)
I have only just started my kefir journey. Just have a tiny amount of grains with a little milk right now.
Love your videos so helpful and insightful. Many thanks
My pleasure! Enjoy!
So glad I found this video before making my first batch of kefir. It is encyclopaedic, and a tremendous resource for all kefir makers, regardless of where they are in their kefir journey. Thank you for posting and 100☆ from me🤩😃
Thank you so much, you made my day! Enjoy your kefir! :)
Technically, kefir is an anaerobic process. The bacteria and yeasts do not need air in order to ferment properly. I never use a coffee filter, but use a plastic lid on my kefir jar and it always turns out amazing. The reason you cover Kefir is so the bacteria and yeast in the air don't colonize your ferment and throw your kefir out of balance, thus creating a bad tasting product. Plus, you don't want impurities to get into the jar. The longer you ferment your kefir, the more sour it will taste and the thinner it becomes (but it also develops more probiotics - so it's a trade off). If Im planning on making kefir that is high in probiotics, and let it go on the counter top for 36 hours, I always strain the grains at 24 hours so they don't get impacted into the milk solids. Your kefir will continue to build probiotics without the grains since the milk is fully inoculated. If you leave the grains in the milk for the full 36 hours, they become impacted in the milk protein and difficult to separate. You can make your kefir more creamy by adding 3/4 portion whole milk to 1/4 portion heavy cream.I also stir my kefir grains once they've been put into fresh milk, to inoculate the milk evenly and clean the grains. Some people say this makes the milk kefir faster, but I've never found that to be the case. I find that my milk thickens more evenly when stirred. PS... I never wash my grains, and haven't had any problems with my kefir becoming more sour as a result. When you stir the grains into the fresh milk, it automatically washed the grains and all that good bacteria is evenly distributed into the milk for even fermentation.
Thank you so much for all the information! When you wash the grains, bacteria won't get wasted because you're washing it into the kefir. You can wash it with milk or water.
It's clear that you like sour kefir, like I do. If you add ice, dried mint and salt to sour kefir, you will have made "doogh", which is a traditional Iranian drink for hot days.
Even though I like to drink sour kefir, it took 6 years for my kids to get used to it. Not all stomachs can tolerate it. My kids are the reason I tried to make kefir sweeter; so I could implement it into their diet easier.
I have also tried your cream strategy, and you're right, it does make it creamier. If you also make yogurt, follow the same ratio of milk and cream. For your starter, don't just add yogurt. You can also add kefir!
Enjoy!
What a good point about stirring instead of washing!
Brillz!
I always stir my grains after filling jar n just leave the lid on cocksided so no gas buildup
@@LifeXperiencI have a question:
So when I make yogurt, I can add some yogurt starter and kefir milk too??
- What is the result like??
-When making yogurt, I heat the milk and then cool it to 83°C.
I add the yogurt starter and then put the jar in a styrofoam container to keep it warm for about 8 hours, maybe 12 hours.
I guess I should add the kefir milk after the other milk is cooled?? Will the kefir milk be okay?
@@Pammellam Yes, add the kefir at the same time you're adding the yogurt starter. Start with a small batch to see how it works for you. This way, your yogurt will have more probiotics.
ua-cam.com/video/lJR4F3dEjFs/v-deo.htmlsi=LKwjtthIGNpeWWcU
I close the lid so my kefir is more effervescent.
I'm about to start making my own kefir, and have seen many videos, but I keep coming back to yours, as you explain it in such a clear and pleasant way 😀
Also a big plus.....you pronounce the word kefir how it should , unlike most others😀
Thank you so much for all the work making these kefir videos !
Greetings from Belgium ! 🥰
Thank you so much, you made my day! Kefir has been a big part of our family's nutrition for the last ten years. We all enjoy it. I make eight liters a week!
I hope you start soon! :)
@@LifeXperienc A question I want to ask if you don't mind:
You are saying that kefir changed your life, so I'm wondering....in what way did it change ?
Have a nice day ! 😀
@@Digi4u On July 21st, 2008, my immune system attacked my own body by eating my own muscles as food. I hardly could even move my hand. The doctors couldn't find a reason but couldn't help either. I decided to find my own way to help myself. My idea was looking back to how our ancestors food was and how they prepared it thousands of years ago. One of the best things was finding kefir and adding it to my nutrition. As you know, we can't survive without our bacteria. They are the ones who make almost everything that we need to survive. They outnumber our own cells. They are our second brain. They say if you take care of pennies, the dollars will take care of themselves. I say if you take care of your bacteria, they will take care of you!
@@LifeXperienc Thank you so much for this honest revealing answer ma'am !
It definitely changed your life, that is for sure, and glad to hear you are doing well now ! Kefir is a lifechanging nutrient for sure, and once again your experience proves it ! That's why I also wat to try homemade kefir to see what good things it can to to our body.
Have a pleasant day and stay healthy !
@@LifeXperienc wow, that is very interesting as my wife is going through almost the same exact thing...to the point that it seems like doctors do not believe what she is telling. We are waiting on our kefir grains to come in and we have also started homemade yogurt with added healthy bacteria. Thank you for your insightful videos.
the BEST video ever on Homemade Milk Kefir !! Applause from INDIA..!!
Thank you so much!
@LifeXperienc did you say it cant be made with powder milk? Thats how i make mine and it works.
@@beebeej1 The best milk to make kefir with is raw milk, followed by pasteurized milk. I have never made kefir with powdered milk, and as far as I know, it shouldn't work. Which brand do you use?
Thank you very very much for the valuable answers.
8:49 kefir with grains can be kept in fridge for 3 weeks ... Sweeter: 50/50 grains and milk
11:44 for temporarily not making kefir: drain the grains well,
Can you clarify, so I ferment my kefir 24 hours at room temp, then put in the fridge for 24 hours, THEN I strain, and then combine with 50/50 milk/kefir and then refrigerate?
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What an EXTREMELY thorough video!!!! Thank you!!
My pleasure!
Equipment and Ingredients Needed:
Glass jar
Kefir grains (resembling cauliflower florets)
Milk (preferably fresh whole fat milk)
Strainer (stainless steel colander with tiny holes or a sieve)
Rubber band
Paper towel or coffee filter
Spoon
Clean non-chlorinated water
Step-by-Step Process:
Preparing the Kefir:
Use two tablespoons of kefir grains for every one and a half cups of milk to start.
Place the kefir grains in a glass jar and add milk on top.
Leave some space at the top of the jar for fermentation.
Cover the jar with a breathable cover secured with a rubber band.
Fermentation and Care:
Leave the jar at room temperature for 24 hours (65°F) or 12 hours (85°F) for fermentation.
After fermentation, strain the kefir using a sieve to separate the grains.
Rinse the grains with clean, non-chlorinated water.
Storing and Maintaining Kefir Grains:
Do not store kefir grains in the fridge without milk; they need a steady diet to survive.
Store fermented kefir in a glass jar in the fridge.
Regularly strain the grains and provide fresh milk for their growth.
Reusing Kefir Grains:
If not making kefir for extended periods, dehydrate the grains for storage.
To rehydrate, soak the grains in pasteurized cow or goat milk.
Increasing Sweetness:
For sweeter kefir, mix kefir with milk before refrigerating.
The longer kefir is stored in the fridge, the sweeter it becomes.
Mixing kefir yogurt process with kefir making process leads to sweeter kefir.
Maintaining Kefir Grains Health:
Strain the grains weekly and feed them with fresh milk.
Use a stainless steel colander for straining to preserve small grains.
Ensure grains are healthy by observing their color and regular maintenance.
Common Questions Answered:
Purchase kefir grains online or from local kefir makers.
Start with a small amount of kefir daily and gradually increase.
Maintain hygiene by washing grains and equipment regularly.
Safety Tips:
Avoid using tap water to rinse grains.
Store and ferment kefir in glass jars to prevent contamination.
Rotate grains regularly to maintain health and growth.
Thank you😊
Thank you
You are the best!
Thanks for answer’s & demonstrating how to rinse & strain. I’ve been making milk kefir for a few years now & have not rinsed them, so I will try this method. I add my kefir to a fruit smoothie with hemp bits & chia seeds & store a 1/2 gallon in the fridge. Blessings to all 🤗🇨🇦
You're welcome! Adding hemp bits and chia seeds is an excellent suggestion! Cheers!
Took a little time to adjust to the tangy effervescent kefir. Before long I found myself craving it. Very good video, thankyou
Thank you so much! My family are the same, my eight year old son can't survive without kefir😄😄😄
I know right? I'm always craving kefir!
@@LifeXperienc Thank you so much for such an incredible in depth informative video. Yours has been one of my frequent stops to get more information as I evolve in my kefir journey. I also found that by adding organic whipping cream from 1:1 ratio with milk all the way down to even just 10% whip cream and 90% milk makes for an incredibly smooth buttery tasting kefir. But also in the process I use I don't let the whey buildup as much as yours. I will try incorporating your method to let more whey buildup. I love the tanginess but my friends don't, so an Italian friend gave me the whipping cream recipe which has created a kefir that is more like crème fraîche/ice cream with a wee bit of tang, and all I can say is that this kind of kefir is magic to the tastebuds, then to top it off I add a dash of cinnamon and pure maple syrup.
@@kmal16
My pleasure!
Yes, you're absolutely right. Adding cream gives kefir a buttery taste and makes it enjoyable for those with a sweet tooth. I also love the idea of using cinnamon and maple syrup. Thanks for sharing!
@@LifeXperienc You're so welcome and thank you. I might start getting into second fermentation and adding fruits to see how that tastes. A question I have for you is how does the whey taste by itself, is it good to drink? Or is it just bitter?
I think I've watched almost all of the kefir videos on UA-cam😅 this is absolutely one of the best if not the best video on Kiefer
Thank you so much! :) Glad to be helpful!
I have frozen them often with pretty good results.
It's good to know, because sometimes there's no time to wait until they are dry. Thank you for sharing.
I just started my Kefir, thank you for your tip. I was missing the step of wash the grain with milk. I will try the second slow fermentation to thicken the kefir. Great video! Thank you!
Glad it was helpful!
@@DarrylBuffkin Try Craigslist, you might find a local seller. One or two tablespoon is enough for start. Grains grow over time. Good luck! :)
@@DarrylBuffkin there are videos by other people on using lifeway kefir from the grocery store to make more. You just add the kefir to milk and let it sit on the counter for 18-24 hours. I just started a jar so will see 🤷🏼♀️
@@DarrylBuffkin Fusion Teas has the healthiest most amazing Kefir Grains. Plus their teas are top shelf.
@@QueenNancelia Yes! I just got my first Kefir grains from Fusion Tea last week. They are healthy and now making a quart of kefir at a time.
The washing with the milk is a great idea.
😊 Thanks
this video got me thinking, and it actually reminded me of the hidden herbs. that book is a fantastic read and covers so much more!
9 years! Wow
I watched ur video a long time ago when i first started kefir. I kinda got overwhelmed a little so i froze the. Its been about a year now and i just got them out, broke a little chunk off and put it in milk. I'm totally shocked that within 24 hours it has turned my milk to a thick yogurt. Yayy, im so happy. They just multiply so fast, thats a good thing though, meaning they are healthy. Thanks for your video.
The tough, beneficial bacteria in kefir grains impress us with their resilience, which is why drinking kefir is great for our health.❤️
This is the most informative kefir demonstration on YT! Thank you! ❤️
My pleasure! :)
Shame about the use of metal strainer and sauce pan kefir grains do not react well to being in contact with any metals. Hence if you buy commercially made kefir it will be in plastic containers. So this video that you worship is very miss guiding as to the well being of the live kefir grains. Just an observation not having a go at you personally but when you gave this video such an outstanding comment I thought you need to be made aware of the critical error made by a so called veteran of 9 years of making kefir by her using metal.
@@justkidding9751 Stainless steel is alright for straining kefir. Steel is too dense to be corroded by kefir in the straining process. Plastic can be easily broken down into microplastics and enter your kefir. A stainless steel strainer can be passed down for generations and it will be fine but a plastic one won't last.
Best explanation and demonstration!Thank you!
It's my pleasure!
Thank you! I never thought of putting my kefir grains into smoothies. Don't know why didn't but I didn't.
Very informative video..thanks ☺️
Love the vid, great content, thank you 🙏🏼
What's it like with goats milk?
FYI - For a much thicker and less sour kefir you can filter out some or all the whey, but by doing so you're also losing out on those benefits.
I unfortunately don't like my kefir sour and I have very sensitive teeth to it, so I give the whey to my mum who loves to drink it or use it in cooking (e.g. to make bread).
Storing: You can freezer kefir grains for an unlimited amount of time. I've recently revived grains I've had frozen for over 2yrs. Just make sure:
1. You clean them well before freezing
2. Use plastic zip bags, double bag and suck as much air out of each bag to prevent frost burn
To revive jus drop them in a jar, add a cup of milk and leave for 1-2 days. If not much has changed then replace the milk (maybe use less milk the second time) and after 1-2 days they'll be thriving.
I love Kefir, it's a super food that also prevents and fights cancer cells.
Thank you so much for all the information, I really appreciate it! Goat milk should make very delicious kefir.
I never knew you could freeze grains without drying them. Thanks for the info!
That's right, reducing the whey reduces sourness. You are lucky that your mom likes the whey. Making bread out of it sounds like an awesome idea. I'm going to try that for my pizza dough.
Enjoy your kefir!
@@LifeXperienc but isn’t it important to dry them on a paper towel like I understood reading one of the comments Before you freeze them
@@janicepaul9957 I never tried freezing them without drying them. If you have extra grains and you tried it, let me know.
@@LifeXperiencu can just soak any grain to cook, in whey
U don’t have to make bread
Rice
Oats (rolled or steelcut)
Pasta noodles
Barley
Pancakes, muffins, waffles
Any grain
Cookies, cakes
Great video! Thanks so much! I'm just getting started & you have made me feel more at ease with the process💗
My pleasure! Enjoy your homemade kefir!
By far the best explanation UA-cam of everything you need to know about Kefir.
My pleasure!
I'm a beginner. And all the other videos kept me confused and still questioning. Thank you & Bless you for a perfect helpful tutorial. You mentioned a Persian drink, we drink fizzy doogh, so I'm now interested how similiar these two fermented drinks are made.
I'm so glad this video helped you. Enjoy your delicious kefir!
Originally, the Persian drink (doogh) was made with sour yogurt/kefir, salt and dried mint. Fizzy doogh is fizzy because the gas from kefir/sour yogurt is contained. It's probably the same drink, maybe with slight variation.
This is a fantastically detailed video! Thank you for putting it together! Also, I find your voice very soothing. 🙂
@@russofamerica Thanks for the feedback! I’m glad you found it useful-appreciate your support!
Excellent video! Thanks for making this! Simple and easy too!
My pleasure, enjoy your kefir!
Dehytrated/frozen grains will lose 90% types of bacterias ( about 48 types of bacterias and yeasts in fresh grains.... only 6 for dehydrated grains and so for commercial ready to drink kefir )
I love coarse sour taste but i also love adding some honey, maple syrup, home made jam... perfect as a drinking yogourt, with cereals or frozen bars.
Also great for pancakes, marinating chicken or any replacement for yogourt or buttermilk... use a 10%, 15% or 35% fat creams to make a sour cream... kefir cheesecake... there is no limit.
@@moonscoop123 Always use fresh kefir grains when possible. If you need to dehydrate, do it at low temperatures to minimize loss. Regularly feed and care for your grains to keep them healthy. Regularly introduce new grains to maintain a diverse culture
@@LifeXperienc exactly what iam doing.
And also i give away free grains, other wise i will make more milk kefir then needed and it will cost me a fortune buying milk. ( my neighbours cat goes crazy for some grains )
I was pleasantly surprised with your video. Very well explained easy to understand.
You took your time to explain the benefits of kefir.
I am new at this and i eat it as a yogurt I still have to learn how to make it in a drinkable stage like they sell at the stores.
I do add honey to my kefir yogurt but I am still not comfortable with adding any sugars to it yet (I’m afraid of losing any benefits it gives me)
Thank you so much for your video!! ♥️
My pleasure! Try to reduce the amount of honey you add over time until you get used to the original taste of kefir. It is like olives and beer, when you get used to it, you're going to love it.
@@LifeXperienc ❤🥰
WOW….what a great video…to the point….no personal comments….just all the info we need to make great Kefir…thank you.
Thank you so much! You made my day! :)
Hi! Question about the part where you rinsed the grains with milk...did you dump that milk into the harvested kefir? It looks like the same pot so I wasn't sure.
Yes, I washed the grains into the harvested kefir. I hope this helps!
That's what helps to make it sweeter :)
@@hmoser6416But it’s only making it “sweeter” because you are adding fresh milk to kefir!
The fresh milk is sweet due to it’s Lactose sugar still being uneaten by the kefir because the kefir grains were taken out!
So in effect, if you add 50% fresh milk to your newly made kefir, you are cutting your kefir nutrients by 50%!
To me, that is Very Counterproductive and NOT a good thing to do at all.
Wonderful vidéo.. thank you for explaining in depth
Such great Q and A.
Thanks!
This is the first video that covered all you need to know about how to make it kefir I wished I found this video first thanks so very much for your wise instruction
Thank you for your kind words! Your appreciation means a lot to me!
I loved this video ❤ although I do have a couple of questions…
1. So I can make the sweetest kefir by mixing one part kefir with one part milk AFTER I’ve already strained the kefir? Do I also need to leave it 24 hours inside the fridge?
2. Could I make some sort of face mask for skincare using kefir?
Much love to this channel 💖
Thank you so much!
1. Yes, but you can drink right away or keep in the fridge for as long as 3 weeks.
2. Yes, you can make a face mask using kefir, but test on a small area first.
To get the added milk to ferment at all, leave it in the fridge 24 hrs or ur just drinking very diluted kefir-1/2 unfermented milk
U can also second ferment kefir with a length of orange, lime or lemon peel. Or try a slice of orange, lemon or lime. Or 1 strawberry, 2 or 3 blueberries.
Leave it on the counter another 18-24 hrs and u will be amazed at the difference. U will be tempted to add a lot of fruit. Do not. You only need that little bit to just flavor it. Otherwise the fruit sours it, believe it or not.
The 2nd ferment also makes the kefir a little fizzy. I love it like this!
Great video. 👏👍Very comprehensive informative video on Kefir. In one video you have provided all the tips, and 15 questions-answer really helped get all the answers. Bit long video but provided all the information, worth it watching till the end. Thank you very much.
Thank you so much! I'm glad to hear that my video was helpful! 😊 Enjoy your kefir!
excellent instructions and demonstrations. I learned more than I ever have watching kefir makers. Have made quite a few batches in my day and your video improves my technique.
Thank you so much, enjoy your kefir!
I’d love to try making it thanks
Thank you for this helpful and insightful info. This is a great video!
My pleasure!
Such an informative video. I am so glad to have stumbled upon it as it has given answers to many of my questions before I attempt on making my own kefir. When washing my strainer after using it on kefir, do i clean it with just water and a sponge/paper towel? Should I not use dish soap?
Many thanks for sharing such bountiful knowledge about this beverage!
@@2REMO Thank you so much.
It's recommended to avoid using soap when cleaning equipment used for fermenting and instead use hot water and physical scrubbing to ensure cleanliness. However, small amounts of soap, if thoroughly rinsed, should be fine.
I just wanted to thank you for this video. My milk kefir grains were not growing until I followed your advice. My kefir is delicious🥰
Wonderful! Glad it was helpful! Enjoy your kefir! :)
What a lovely Video 😊. I want to try making my own Kefir and already read a few Things online. After watching this Video I feel ready to try it out. Happy I found your Channel, I already subscribed after watching this Video. 😊
Thank you so much for subscribing to Life Xperienc! I appreciate it.
Don't worry, you'll get the hang of it soon. Enjoy your homemade kefir!😊
FINALLY, someone on YT who pronounces 'kefir' correctly! Thank you for a great video!
My pleasure!
It’s only on American videos that it’s pronounced wrong.
This is definitely "the you should watch before making kefir", thanks a lot you helped me out a lot.
Thank you so much!😊
I just started making my kefir milk 2 days ago and it's so hard to distinguish if my kefir is bad or is it just the real taste of kefir milk? So far I haven't had food poisoning. 😂 But I'm scared I might be drinking spoiled milk. On my first try I mistakenly used UHT milk but I replaced it now on my second batch with cowhead full cream milk. We dont have organic milk around here so I don't have a choice. What should I do? 😭 It's uncommon for people to make kefir here in our area so I don't have much people to ask and smell my milk kefir. 😅😅
The taste is close to sour original yogurt. If you keep the ratio of grains to milk balanced and give the grains enough time to process the milk, you should be OK!😊😊
Go buy and taste some kefir from the store and get to know how it tastes first.
Are you filipino? 😅 Im making milk kefir also. And yes youre drinking a spoiled milk with lots of good bacteria and strain and friendly yeast in it. 😆 thats the point of kefir , it ferments the milk. I cant live without kefir. 😊
@@madj7152it’s not spoiled
It’s soured
BIG diff
Spoiled milk will make u very I’ll
Soured milk will enrich ur life, n maybe lengthen it!
Love this video. Very detailed. Thank you very much for all the information. I have just started making kefir. I hope I don’t poison myself and I can do justice. I hope to watch all your videos as they are soo helpful. So thank you again
Thank you so much! Kefir never goes bad, just use a little less milk when you're just starting out to make sure your grains can handle it.
Your other video says 2 tablespoons kefir grain to 1 1/2 cups of milk. You appear to use way more than 1 1/2 cups of milk to about 2 1/2 tablespoons of grain. What is the size of the jars you’re using for fermentation? I believe that will help me with how much milk to add. Thanks
For 1 1/2 cups of milk, you add 2 level tablespoons of grains. One of the jars that I am using is 2 litres and the second one is about 4 litres. I add about 7 level tablespoons of grains in 2 litre jars. The spoon I am using in the video is bigger than a tablespoon. If you look carefully, you can see the amount of grains in the bottom of the jar before I add milk. When you are just starting out, the rule of thumb is the more grains, the safer. You don’t want to the milk to spoil before the grains get a chance to work on it. I hope this helps.
I am so grateful for your video I have been making yogurt and looking at the difference in grains and probiotics in Kefir. Thank you so much for sharing your knowledge and experience with us. ❤
I'm so glad it was helpful! Enjoy your delicious kefir and stay healthy!
I just want to convey to the kefir community to document I had my kefir grains in about a 1 cup small mason jar where I added milk and ignored it in the back of the refridge for over a year and a half. I also had a big about half gallon plastic thing with kefir in it but no grains. I poured it out to be on the safe side and it was tart and alchohol smell but I dumped it. but I then strained out my grains from the small one and added some milk and put them in and shook it sort of like a rinse. then added more fresh milk about half way up the jar and about 18-24 hours later had perfect kefir as if nothing had changed in a year and ahalf from when I was doing it every day. no difference. it was year and half possibly two years at back of fridge. Those are tough little cooties.
Wow, that shows how strong the grains are. I knew if you take good care of them, they last forever, but I had no idea they last if you torture them for two years. :) Thank you for sharing! :)
@@LifeXperienc actually I was astonished. also there was no "bad batches" for a few times to get it back to normal. first batch was perfect. none of those stories you hear.
Thanks for sharing your experience. I just found my old jar of half a year kefir granules in my fridge and they look fine but I was afraid to try to make a new fermentation... I just did the processes of cleaning the granules and add new milk. I can't wait to see if I can still enjoy my kefir milk again! 😊
Rinse!! Rinse!! Yes!! That was the one part I did not think and I find it a bit sour and was not using as much as I could have, I thought I had let it go a bit long and was finding it hard to drink. Mine are slow to grow also but I will make a better effort to refresh the milk and strain now as there is a chance it will be sweeter. Adding milk to the second ferment also one I did not think about to sweeten it up. Nice one!! (P.s...I add some cream also and this makes it turn out nice also, I am working on adding different things to do a 2nd ferment also, fruits, honey, maybe some juices, will the honey clash with the good bacteria? Also, I use the whey from making soft cheeses to make bread,, delish!! Thank you for sharing! :)
I am so glad that the information was useful! Whichever flavors you can add to your kefir to help you drink it more regularly are a good idea. The more natural, the better. The soft cheese sounds delicious! Enjoy! :)
Adding cream is brillz!
Hello. Just a quick question, how long do you store the strained kefir (the one mixed with milk in a new jar) in the fridge?
Sometimes even two weeks, just until we finish it. You can drink it right away but it will be fine for 2-3 weeks.
@@LifeXperienc At what stage does it turn into yogurt? As i understand it is thin when it goes into the fridge after half and half
@Vivienne Reynolds The process starts right away but at a slow pace. The longer you leave it, the thicker it gets. You can start enjoying it right away.
@@viviennereynolds1495 you strain the whey
this was the best video for making kefir. Thank you 🥰
My pleasure!
After 24 hours my kefir had chunks in it. Should I strain the chunks out of it or just mix or shake it in.
The chunks are just kefir, you should mix them before straining.
This is the best clearest video! Thank you
Thank you so much!
I never strain mine. I just take one of those plastic chinese soup spoons and take out 2 doses from the top and stir that into a new batch of milk and eat the rest, grains and all -- wait 24 hours and repeat. It seems fine to me. Unless someone wants to enlighten me on anything.
That's a great idea! For smaller batches, it should work very well. However, it might make it more sour. This is amazing for people who don't have much time, don't mind sour tast, and would love to have the benefits of kefir. Thank you for sharing! :)
@@LifeXperienc Actually, the other day I just put my grains in a covered bowl with milk, which lets the grains be much more obvious (they float) and they seem to coagulate better. I leave this on the counter overnight and then into the fridge all day.. It's a mellower taste and you can see that they still ferment somewhat in the cold. Kind of like what you would do with pizza dough. When I'm ready to consume them late at night, I lift out the grains with a plastic colander spoon, hold them over the bowl, wash them with milk and drink that. Then repeat the process for the next day.
@@mikeberger1688 You are actually doing the same process as us, first fermenting on the counter and then in the fridge which slows down the fermentation speed. The difference is you are finishing it in 24 hours instead of 48 hours. Another key factor is washing the grains which you are doing. If you keep it longer, it will be thicker but the way that you are doing it gives you enough probiotics, which is great. What an easy and awesome idea. This is perfect for busy people and students who don't have much extra time. I am going to try it and see if I can make a video about it. Thank you so much!
OUTSTANDING!!!! What a great video! As a beginner this video straightened out a lot of things for me and the Q&A made me an expert.. thank you so much… looking forward to your other and future videos.
Thank you so much! I'm so glad our video helped you!
We're trying to work on new ones around our busy daily lives. :)
1 .I took a part kefir, rinse with milk.
2. Lay it on paper an softly dip with paper.
3. In the freezer.
Now 6 months later I took it out again. Lay it in milk. Waited 48 hours .
And voilà, I’m using it and still it’s tasting good.
(I didn’t trust the old kefir anymore I was using )
When this one is multiplied enough I’ll freeze a new portion.
How do you know if you freeze it doesn't kill the power of the grain
@@hajar-e6v when the kefir would have been destroyed I think it would not become thick sparkling on the tongue and sour of taste anymore.
Today is my second day I’ve been drinking it. It seems to be okay.
@froggylegspeople great experience!
Yes, you can freeze kefir grains.
Here’s how:
Gently rinse the kefir grains with non-chlorinated water to remove any milk residue.
Pat the grains dry with a clean paper towel. Removing excess moisture helps prevent ice crystals from forming, which can damage the grains.
Place the dried kefir grains in a clean, airtight container or a freezer bag. You can also add a small amount of powdered milk to the container to help protect the grains.
Seal the container or bag tightly and place it in the freezer. Label the container with the date so you know how long they've been stored.
When you’re ready to use the grains, thaw them gradually in the refrigerator. Once thawed, place the grains in fresh milk and let them sit at room temperature to reactivate. It may take a few batches before they return to their full activity level.
Frozen kefir grains can be stored for several months. After thawing, they may need a couple of fermentation cycles to regain their strength and probiotic activity fully.
God bless you. Thank you so much, I've been trying to make kefir for years with (what I thought) no success, I thought the splitting of the whey and the kefir were something I did wrong 🤦🏽♀️ I will try again. One question though, if it separates after the process and its not thick does that mean I have to attempt a few times to wake up the kefir grains? Thanks
Thank you. Sorry for the late reply.
Maintain the ratio of milk to kefir grains to ensure consistency and balance in the fermentation process. This helps to sustain the optimal environment for the kefir grains to flourish and produce high-quality kefir.
This woman is a pouring Master!
Looks like I've got a talent! Thanks for watching and supporting the channel!
Appreciated this Video so much. Very informative, and really helpful, thank you! Also may I ask, is the Kefir grain possible to mix with bad bacteria while fermenting? What’s gonna happened if we drink it and how do we know if the Kefir is contaminated?
Thank you so much!
If you wash the glass container and strainer with a separate sponge/paper towel, the odds of contamination are extremely low. In general, kitchen sponges are very contaminated with bad bacteria.
If your grains are contaminated, your kefir will smell like blue cheese.
If you drink contaminated kefir once or twice, your stomach acid should be able to handle the bad bacteria.
You should always use a lid on the Kefir, not a coffee filter and never rinse kefir grains with water. If the kefir grains are rinsed with water it will kill the protective coating around the grains.
If you use a lid, the gas will accumulate and kefir will erupt when you open it. The coffee filter lets the gas escape slowly. I purchased my grains about 10 years ago, I still have the same grains and have given away soooo much! Washing the grains does not damage them enough to harm them but gives you more probiotics in your kefir.
U rinse with milk only?
I leave the lid half cocked so gas doesn’t build up but no other ferments crossbreed with it
Fido jars have lids which release high pressure automatically.
She however is having success.
Thank you very much for the most helpful video about kefir!
I make new kefir only every 4-5 days, so after straining the grains I keep them in a jar of fresh milk in the refrigerator for 2-3 days. I hate throwing away this milk, so my question is can I start the new kefir by just take it out to the counter(maybe add some more milk to the jar?) without straining the grains? And if so, should I think of the 2-3 days the grains rested in the fridge as some sort of a very slow "first fermentation" and therefore skip the second fermentation in the fridge after the 24 hours on the counter?
Another thing I would like to ask is how much milk do you recommend to add to 100 gr of grains? (right now I'm adding 1 liter of whole none- homogeneous pasteurized milk)
Thank you again for your answers!
If you add milk to kefir grains and leave them in the fridge for 3 or 4 days before transferring them to the counter for 24 hours of fermentation, the milk may start to sour or spoil during the refrigeration period. This is because the kefir grains will ferment the milk but at a slower rate. I recommend fermenting kefir at room temperature for at least 12 hours or until you see some whey, then keeping the batch in the fridge for a few days. This way, you can make kefir at a very slow pace and avoid the risk of spoilage.
My pleasure! For approximately 300 milliliters of milk, you would typically need around 30 grams of kefir grains to make kefir. A ratio of 100 grams of kefir grains per liter of milk is a good guideline for fermentation. If you have more grains, you can certainly use them with less milk, which will accelerate the fermentation process. Adjusting the ratio based on the amount of grains you have is a flexible approach to making kefir.
I enjoyed your video, but am confused. I have a question regarding the amount of whey at the bottom. On the instructions I received with my milk kefir grains, it states to immediately strain the grains once a small bubble develops at the bottom. It also states that if more whey than that develops at the bottom that we haven't used enough milk and there is an imbalance and not safe. Is this true? Thank you.
That's strange, did they mention what is imbalanced and why it's unsafe? I have been making and enjoying this method of kefir making for about 10 years now. I didn’t notice anything unsafe or imbalanced. This method of making kefir is basically the same method that has been used for hundreds of years to make yogurt and kefir.
@@LifeXperienc I'm just trying to understand/learn. So many different opinions. Seems more of a matter of preference for most. I was told good bacteria needs time to build up. If Kefir is producing too much whey before 24 hours, they are not getting enough milk to feed and produce the good bacteria that needs to build up -- Bacteria/yeast ratio/balance of milk ratio to grains. If too much whey at the bottom of jar at 24 hours, add more milk. Add less milk if not cultured within 24-36 hours. This is a video I was directed to when I received my grains. They also provided print outs with detailed info and sites. ua-cam.com/video/Zn1OEks0Gwo/v-deo.html
You worry too much - the grains are a living culture that feeds on milk, if you don't give then enough milk they'll firment quickly 48hrs. I personally would replace the milk (with less milk) if not firmented in 2.5 days. That's probably the 'unbalance' but nothing unsafe about it.
...just follow the steps on this vid and you'll be fine👍🏼
I also bought my grains from fusion teas and am confused as well, the directions in this video and the directions I was given with the grains contradict each other in some parts. Fusion teas recommends to put a lid on tight while fermenting so less oxygen gets in and doesn’t allow the yeast to take over more than the bacteria
Great video! Thanks so much! I'm a beginner, your video is so helpful to me.
I still have a question, can I eat the Kefir grain directly if I having too much after making kefir?
You said your kefir is the sweetest. What makes it sweeter.? I can’t see the difference in what others do making kefir milk.
She diluted the Kefir with milk
But it’s only making it “sweeter” because you are adding fresh milk to kefir!
The fresh milk is sweet due to it’s Lactose sugar still being uneaten by the kefir because the kefir grains were taken out!
So in effect, if you add 50% fresh milk to your newly made kefir, you are cutting your kefir nutrients by 50%!
To me, that is Very Counterproductive and NOT a good thing to do at all.
Yeah i dont get it. Why wash the grains? This seems unnecessarily complicated.
Excellent video! Answered/confirmed so many of my doubts on Kefir! So grateful! God bless ❤️ frm Mumbai ❤️
Thank you so much!
As a somehow young kefir maker (23) I love learning from more experienced kefir makers, and your video was very helpful. Thanks !
I have a question: In the kefir and milk yogurt process, Can you make it in the counter ínstead of the fridge? Will it keep that sweeter taste?
Thank you! If you process it on the counter, it will become sour because of faster processing at room temperature.
It’s basically diluting the kefir in half then only slightly fermenting the new milk half. So the combined product is not as sour ofc
I am both angry and glad. I did not know of the health benefits of kefir years ago, like 30. I heard of it, and a health food book I once had, mentioned it, but it was all a foreign to me. I imagined that my kitchen would end up looking like a chemust's lab. Now I see this would not have been the scene at all. Because of that misconception I have denied myself some truly remarkable health. Now, I have the opportunity to get into this and for that I am glad. I see it is easy to make. My kitchen will not look like a made scientists lab, and I can truly heal, with the Lord's help.
Whenever you catch the fish, it will be fresh, so it's never too late. I'm glad I could be a help.
It’s fun and easy ! Believe me, you and your family and pets will benefit so much from the wonderful health benefits and kefir is such a good antidote to the toxins in our environment.
Excellent tutorial. At 2.40 minutes into the video you state put jar into fridge to slow down fermentation but for how many days? before you strain? Thanks
I think she says 24 hours to 3 days
Ferment it in the fridge for at least another 24 hours, but you can leave it longer, up to two weeks, if you don't need to strain it right away. In my experience, it remained fine, but beyond two weeks, the taste of the kefir altered noticeably. In that case, I just rinsed off the kefir grains and began a fresh batch.
Very helpful, thank you! By the way I have seen some cautions about drinking kefir while undergoing cancer treatment. Do you know why?
The immune system undergoes significant stress and confusion during cancer treatment. Therefore, when introducing kefir for the first time, it's advisable to do so gradually to avoid overstimulating or alarming the immune system. However, if kefir is already part of your diet, consuming small portions multiple times a day can provide a beneficial immune boost, particularly during cancer treatment.
Check out this information about cancer:
ua-cam.com/video/yn6bzbogGWU/v-deo.htmlsi=ouMzc_HXdo1vGWd7
ua-cam.com/video/nGo0mtPX-JQ/v-deo.htmlsi=Adzc8-PE4ssWUh99
Because she is the one with roots from where Kefir started…❤
Thank you so much for this video!❤❤❤
My pleasure!😊
چه لحجه قشنگی، مرسی از اطلاعات خیلی خوبتون🙏🏼
My pleasure!
Thanks Ma’am for sharing your good info.God bless you always:
My pleasure 😊
God bless you too!
Thank you for pronouncing it correctly
You're welcome! I'm glad I could pronounce it correctly, but I'm not so good at pronunciation in English.
Hello, thank you for your video! Could we please have your dosa recipe? Specifically, I'd like to know the amount of grains and the quantity of water needed for the first fermentation outside the fridge, as well as the amount of milk for the second fermentation in the fridge. Also, could you let me know how many days the first fermentation should last and how many days the second fermentation in the fridge should last? Thank you in advance, and I apologize-my English isn't very good, so I had difficulty understanding the voice in the video.
This is the most amazing kefir video I’ve seen. Thank you so much and God Bless ♥️
My pleasure! God bless you and yours.
Thank you for such a wonderful and informative video. I am going to incorporate some of the tips you gave with my kefir. Mine is consistently sour and sometimes bitter. I live in Singapore and the kitchen is consistently 29 to 31c. Do you have any suggestions on the fermenting time line? Also, the advice given to me by our online seller was 5g of kefir to 250 ml milk. Is that too much milk? I have read from the comments that you advised a ratio of 30g kefir grains to 300 ml milk. Would appreciate your input.
Thank you so much for watching and for your kind words! I'm glad you found the video informative.
I recommend checking the taste and consistency of your kefir after about 12-24 hours of fermenting. This shorter timeframe can help avoid your kefir becoming too sour or bitter. Adjusting the fermenting time based on your taste preference will be key.
I've also suggested a ratio of 30g kefir grains to 300ml milk, which can ferment faster and allow you to better control when to refrigerate for further fermentation.
Experimenting with these ratios will help you find the right balance for your desired kefir taste and texture. Enjoy making your kefir, and feel free to reach out if you have any more questions!
This is a great video for beginners, thank you!
It's my pleasure!
Thank you! This is by far the best video on this topic!!! Thank you Thank you thank you!!!
Glad it was helpful!
Wonderful video- thank you!!
Thank you so much!
I agree with most of what you share. The only thing is you should NOT be using coffee filters for your Kefir because you can end up with too much wild yeast in the jar. It's best to use a fermentation lid.
Fermentation lid is a great idea! It allows carbon dioxide to escape while keeping contaminants out, which helps create the ideal environment for fermenting kefir. But if you use two layers of coffee filters and secure them with an elastic band around the jar, it works almost the same as a fermentation lid.
@@LifeXperienc I do agree with that however I am to understand that you do not want too much wild yeast getting in and that is why the coffee filters are not suggested. I do use them with my sourdough starter because that I want to pick up yeasts! =)
For the past two weeks, I've been leaving my kefir jar out on the counter to complete full fermentation cycles, giving my grains a chance to grow quickly after spending most of their time in the fridge over the past couple of years. I've chosen a larger 3-liter glass jar, filling it halfway and loosely securing the regular lid. Now, I'm planning to get a fermentation lid that fits my jar to experiment further with this process. It seems that my grains have gradually decreased in size over the years. I believe it might be beneficial to give them a break every few months for a couple of batches, allowing them to restore their consistent growth speed once again.
Nice video. Very helpful ❤❤❤yummy and healthy
Happy to help!😊
Finally found out how to make kefir taste good/sweet! Thanks ❤️
Enjoy!
When you wash the grains with milk, do you do so on top of the kefir you just strained? Thank you
I love your very informative video. One of the things that I love the most is that you fill your jars by pouring straight from the big pot rather than ladling it in which would take forever. Drives me crazy when I see people in tutorial videos not pouring from the pot.
Thank you so much! Yes, it is certainly much more efficient to pour directly from the pot. It improves hand-eye coordination and stability as well.
Very good video, very helpful, thank you very much
My pleasure!
The best video I have seen on kefir - thank you for the clear explanations. I realise where I went wrong previously, producing kefir that smelled of exceptionally strong French cheese, that had to be thrown out, grains and all.
Glad it was helpful!
Thank you for sharing this! 😊
Great in depth video... 😍 Loved it thank you 👍
My pleasure!
Very informative and easy to follow! Thank you. Could you please share the website for purchasing the live kefir online?
Happy to help! Depending on your location, you can check out www.kijiji.ca/ or toronto.craigslist.org/