Video

Yes, try that, or use it as a stock for other recipes.

Thanks, I make this quite often! ;)

At 0:50 it says 220c.😎

Thank you

Nice, I like that! ;))

Sorry, what is that?

Promo sm??

Ah, the mystery of kefir grains! They're like the Harry Potter of the fermentation world. Just when you think you've got everything figured out, they surprise you with their magical abilities to transform milk into a probiotic powerhouse. Keep an eye out for those sneaky little grains!

Not necesary, cause it is not very hot. ;)

Yes, water, to rehydrate it a little bit! ;)

Yes this looks like he's using different bacteria for fermentation. Not those kefir cauliflower like ones. This is most likely a type of yoghurt or arian

It was awesome.

It is supposed to be soft, nobody likes rubbery octopus. ;)

Try with pausterized milk, not homogenized. In that case, dont heat the milk. Mine is raw, I get it from my uncle, he has a cow. ;)

@@zenchef5363 See! you got yours from a dairy, not from a store! lol You really can't see anything but pastuerized and (ultra) homogenized in the groceries here. But I've made it from store milk, I just let it sit in the oven (with the light on) for 18-24 hrs. You can always thin it with a little milk if it's too thick for your tastes.

@@hecate235 Thats great, Thanks for stopping by. ;)

Yeah, pasta is AI driven these days. ;)) No no, spaghetti all the way. Thanks fo r stoppin by.

Haha. Thanks! ;)

Lo so, lo so ;)

Yeah, thanks.

Thanks.It's adriatic tuna, so tender...

Sure, but feel free to ferment it for longer for even tangier taste! ;)

They multiply in the process. It still turns out really tangy.

Some sort of coleslaw and some apples. I kinda forgot : ;))

Minus raw milk and all other milk that isn’t put through the homogenization process using machinery…….

Hey. Thanks for the comment. Rolling boil is not recommended, it may cause gnocchi to break apart. So, I roll boil the water and then turn the heat down. 😉

Sure. ;)

@@zenchef5363 and what about homogenized milk to make kefir this way ?

@@asmaubaid7565 yes

Cool. I will try that also. 😊

another thing is, where the heck am I supposed to find an oven that works at 32 degrees!

You need to heat the milk to 80 degree Celsius if it's Raw milk, raw milk has all sorts of other bacteria that might be bad like Salmonella etc You don't need to heat if it's a UHT milk since it has already been treated with High heat before packaging

That’s not kefir. That’s regular yogurt.

Heating then cooling makes nicer texture at the end.

@@zenchef5363 heat is not kifers friend,peeps should drink it for health benefits and do what u want for texture as long as integrity isnt comprimised with heat.

@@islandboy9580 Didn't you see, I cooled it down: 0:39

@@zenchef5363 yes i did but no need to heat up in first place ..most people will damage kifer by heating up .

@islandboy I put kefir in the milk when it is cooled down.

Yeah also works, but the texture is niccer at the end if heating/cooling method is introduced.

Thanks, try it. So simple... you won't regret it. ;)

The only Way to make kefir is with the grains unfortunately, but that is where all of the good gut bacteria is so it’s not a problem at all 😁

I made it from store bought kefir which is said to be fermented with real kefir grains. Mine tasted very similar, very tangy, delicious.

Oops, a kefir nazi.

I used the same method and it came out kefir not yogurt, because yogurt tastes different than kefir, and you can tell by tasting them.

i don't think they will develop.

@@zenchef5363 😔😔

They will develop.... simply keep this kefir refrigerated for 7 days....let it overferment.....strain .....u shall find the kefir grains.

@@sapnapaul3477 - Wow, really?! I just made some, gunna try that! Do you know if I add a probiotic capsule with 25+ strains and a packet of bread yeast into milk, would that make kefir?

@@newmyr-2556 kefir grains contain 50+ beneficial strains. So it's better to generate more kefir from either the kefir grain source or from the active kefir.

Thanks, Did you try it yet? ;)

I will try that, but I think it won't work. I'll let you know ok? ;)

@@zenchef5363 Thanks.

No one else says this. Plenty of DIY videos and Noone said no homogenized. All milk on the shelves is homogenized. This person is just talking out their butt

@@juntjoonunya9216 not true, not all milk that you buy is homogenised. I personally buy un homogenised milk from a supermarket, stock does not last.

@@AlexSmith-fs6ro hey, it's been 6 hours now and my "kefir" experiment isn't tasting sour enough. I added more to 3/4 a gallon of my "homogenized" milk now at room temp, originally early this morning I added it at fridge temp as I read by a few they do it that way no prob,... Do I just wait? I got a a gulp or two left of kefir. Should I dump it in there? I must have put in a good two cups already. As long as there's a couple of those little guys shouldn't they multiply? Just more time?

Claro, intenta hacerlo, es muy fácil, pero no lo cocines demasiado. ;) ¡Gracias por ver! ;)

250 °C or max. ;)

Merci

I am glad you realized it's the best method. It took me some time and experimenting what would be the closest option to woodfire oven or gas oven like OONI. ;)

What other techniques did you try also?

Sure, canned tuna is fine. ;)

Thanks mate! ;)

Yes ;)

Dziękuję za komentarz. Możesz subskrybować i śledzić dobry materiał w przyszłości ;)

Ok, I will look into it ;)) But, I am curious where do I put the fish. ;))

@@zenchef5363 actually, i just realised there is part 2 of this video, so i say onto you: good job, dear sir! Although i saw entire internet content on pizza matter along with iacoppeli complete opus, i will try your recipe although i dont have that much hot oven

@@dabic3795 My oven is not very hot (250C max), BUT if you put pizza steel right underthe grill/broiler, you can get it up to 360C! Where are you from?

@@zenchef5363 Belgrade, Serbia

@@dabic3795 E znao sam, zato pitam. Ja iz Slovenije. 😊

Thanks, more recipes to come. ;)

Thanks. Let me know how your dish turns out! ;)