Thank you ! I did extensive research and you have got it right. As time and batches progress you will land with full on kefir grains. It does take time to become a full bouquet of probiotics and nutrients, but your way is the right way. I do not know why people think everything needs to be bought. Its quicker to use a starter, but by no means the only way! Those teams of scientists are lying. As per usual we do not know who is paying for their research or who the scientists are. Im following for more valuable information.
@@danielmacleon3008 Thank you for that comment. All my research comes up with is you have to start with animal skin milk contoiners up a mountain in Mongolia or something like that.
@@danielmacleon3008 I did research on AI, there are a few. If one gives you an answer, take the answer and turn it into a question for the next AI. You get some very good info that way.
Hello all you lovely people who took the time to watch my video. Much love to you and even more for my subscribers!💓💗 I did a bit more experimenting and I noticed that straining the kefir makes it a wonderful creamy texture, so that is how I will be preparing it. Also the sour dough starter I made with equal parts flour and kefir turned out delightful! I just made pancakes with some discard. They are delicious! I will show a video of the starter soon! Many thanks again and good vibes to you all!💞💓💞
Is this clabber the exact same thing as milk kefir grains - you know, the milk kefir grains being sent in the mail for one teaspoon starting at $15 and going up in price from there? Thank you & God Bless.
Greetings from Kentucky. Thank You so much.🥰 I had no idea we could make the grains like this from scratch! You helped me out alot, as I lost my grains a while back and have been unable to find any more....without paying a ridiculous price which I refused to do, as I gave tons of them away when I had them.
Thankyou so much for taking the time to show me how to start from the beginning. I do like to do things, and understand things from the start. A Enlightene God Bless you... Carol from Eastern Oregon
Thank you so much for sharing,all the time I wanted to know how you get the Kefir started the natural way,but just didn't know how. I will try your way. God Bless, will share.
Thank you! You have no idea how hard I've looked to find someone who shows us how the actual kefir grains come into being. I don't think our ancestors ran down to the local health food store to buy these mysterious grains. Whenever we fall on hard times - and it's looking like we eventually may - we need to know how to do these things the old way.
Maam please please write back because I liked your way very much. You have put 1 cup of milk in a glass jar kept in the light for 24 hrs and it has turned into curd. This you turned as kefir which tastes good and then you went about adding this into milk, us ut warm milk or cold milk and then the same outcome every day, is this kefir. Pjease write back I want to make your way instead of biting kefir but this I can do under your guidance so pjease help me I live in india. If you have a site with all details I would love to go that way too. Tku very much but please write back
I just learned how to make sourdough starter from scratch and was surprised to find that you can also make kefir grains from scratch! With the legends about how kefir first began in the Balkan mountains I can't help but wonder if this is the way all cultures stored their milk before refrigeration. Maybe the tradition was simply preserved in the East and forgotten in the West.
To make kefir you need kefir grains obtained from someone gifting you some or getting some from some other source. You can't just decide to manufacture kefir grains like you do sourdough bread. I got mine off etsy and since then I have gifted some to people and have several in my freezer just in case something happens to my active kefire culture.
you have found a streamlined way of getting clabbered milk, but that is not at all kefir. Teams of scientists have been trying to develop kefir grains and so far they have not succeeded. It is hard to do.
I have to agree with you. What she made was Cultured Buttermilk (I would guess bulgarian) but it is NOT kefir. BUT no worries. Buttermilk is AMAZING and delicious! People of the Plains and the South of USA have perfected Cultured Buttermilk to an art form! Great info in the video.....but it is NOT Kefir.
I make my own kefir. TJ plain kefir. Add 1 cup of TJ plain kefir to a galon of whole milk. Mixe it. Leave it in a car on a hot day. You just made 1 gallon of a delicious TJ style kefir.
😂😂😂. Great! You are now an official distinguished scientist!! Lol. The TJ / store bought Kefir has about 12 strains and homemade has like 60 and is just as easy to make but still you save a ton of money that way and your gut is happy too. A whole gallon kefir for only $6 or $7 the REALLY easy way. I am for it!!! 😊🎉😊 I am not sure how long kefir last, but I think WEEKS and maybe does not have to be refrigerated (idk), but I am thinking it totally makes sense to make to make in high quantities. Thx.❤
Thanks for your interesting video/experimenting although this obviously did not produce Kefir-grains but Buttermilk; Kefir grains look like tiny cauliflower and also tend to grow larger like that. For $10,- you can have fresh/non dehydrated Kefir starter bulbs delivered to your doorstep.
Do you know what 'semantics' means? Semantics has shown that a lot of the time brain cells drop dead during translation. What was historically called "kefir" is not likely what is "known" as kefir today. All in all it's all just fermented milk, with different strains of bacteria and funguses. What one Nationality called it may be different from the same thing in another Nationality but the bacteria and funguses it contains are the same. Sometimes (without scientific proof of the actual fermented milk from a few hundred years ago) the translation of "fermented milk" from one language to another, say Turkish or Russian to English, and because we have grown so homogenized, culturally as a global community, that we are now giving "fermented milk" many different names depending on a single country most famous for a particular group of bacteria and fungus in a particular fermented milk but in all honesty, it's all just semantics due to a lack of a better or more scientifically accurate naming method. What Immigrants brought to this country (or any country, for that matter) is their history and heritage no matter if you see it as being done correctly or not. By the way, it has been found that kefir in it's originating countries has many different bacteria and fungus variations in its "fermented milk" profiles that are all called "kefir". I hope this eases your need to exert your unfounded expertise which only highlights your short comings. Having said all that I must applaud you for your efforts to learn.
Kombucha info - how to grow your own.* I had two jars one with kefir grains and full milk ready to ferment and one with fermented kefir and mango to blend into a smoothie - i got them mixed up and blended the full milk with grains. Typical - saved them they still work as good but are super tiny and not growing. Have to watch what im doing in future. I'll try this method. * Ps Something ive learned Kombucha scoby - how are they made and sold on eBay - they are round i noticed. I made some and let it sit too long in a jar and it tasted too much like of a vinegar taste. I opened the lid - closed it - a scoby formed - i opened the lid again, closed it - another formed- repeat repeat to grow a tower of them- easy as that. Buy some kombucha - leave it in a jar - let it turn to a vinegar taste and open the lid and one will grow.
We were not able to keep our calf or goat they were always going over the fence. I have kefir grains and learning to make it, my great grandson’s have gut issues.
I'm not an expert but I'm guessing there's more different bacteria in kefir than in clotted milk... the kefir is creamier and a little "softer" taste.... BUT your method is great! when SHTF I can still easily make a kefir type of drink!
This is how people made kefir. Except it took many hundreds of years for the correct species to dominate the culture. Some time between the domestication of mammals in the near east and the culture boom in the ancient far east.
You can buy kefir grains from Amos Miller a Pennsylvania amish farmer online. He is fighting our gov to keep his farm. If he loses his case, all organic farms will be destroyed
I'm confused. How does homogenized and pasteurized milk create any type of beneficial cultures? It kills all of the beneficial bacteria within the milk. That's why it sours so quickly when compared to raw dairy.
Thank you ! I did extensive research and you have got it right. As time and batches progress you will land with full on kefir grains. It does take time to become a full bouquet of probiotics and nutrients, but your way is the right way. I do not know why people think everything needs to be bought. Its quicker to use a starter, but by no means the only way! Those teams of scientists are lying. As per usual we do not know who is paying for their research or who the scientists are. Im following for more valuable information.
Its more the people who pay the scientists that are lying.
There's no money in truth after all.
Can you please list some of your research. I've not been able to find anything about creating your own grains. Thanks.
@@danielmacleon3008 Thank you for that comment. All my research comes up with is you have to start with animal skin milk contoiners up a mountain in Mongolia or something like that.
@@danielmacleon3008 I did research on AI, there are a few. If one gives you an answer, take the answer and turn it into a question for the next AI. You get some very good info that way.
Hello all you lovely people who took the time to watch my video. Much love to you and even more for my subscribers!💓💗
I did a bit more experimenting and I noticed that straining the kefir makes it a wonderful creamy texture, so that is how I will be preparing it.
Also the sour dough starter I made with equal parts flour and kefir turned out delightful! I just made pancakes with some discard. They are delicious!
I will show a video of the starter soon!
Many thanks again and good vibes to you all!💞💓💞
Is this clabber the exact same thing as milk kefir grains - you know, the milk kefir grains being sent in the mail for one teaspoon starting at $15 and going up in price from there? Thank you & God Bless.
Hello just watched your video - I knew there had to be a way to grow them yourselves!! Thanks for sharing this info!! Would like more pioneer ways!
Thank you, this was the missing piece I needed!
Greetings from Kentucky. Thank You so much.🥰 I had no idea we could make the grains like this from scratch! You helped me out alot, as I lost my grains a while back and have been unable to find any more....without paying a ridiculous price which I refused to do, as I gave tons of them away when I had them.
Brilliant and all done so easy thank you for your wonderful information from Australia
Very good informative video, thanks.
Thank you so much for this information! I can't wait to try it!
Thank you. I have thought about this a lot. Even made it this way, but thought that it was not real Kefir.
Thankyou so much for taking the time to show me how to start from the beginning. I do like to do things, and understand things from the start. A Enlightene God Bless you... Carol from Eastern Oregon
Thank you so much for this voluble information!!!!!?
Such a relaxed, informative video. Thank you so much. Also a pleasure to hear such a lovely voice. Subscribed!
Thanks For sharing.
thanks for your sharing ,so kind of you/GBU
Thank you for this detailed info I will try today . God bless
Thank u for sharing
Thank you it’s aright way
Very nice ❤
The good old way and it works for sure 👋👋👋
Thank you so much for sharing,all the time I wanted to know how you get the Kefir started
the natural way,but just didn't know how.
I will try your way.
God Bless, will share.
Im new to kefir and found this video very interesting.
Thank you! You have no idea how hard I've looked to find someone who shows us how the actual kefir grains come into being. I don't think our ancestors ran down to the local health food store to buy these mysterious grains. Whenever we fall on hard times - and it's looking like we eventually may - we need to know how to do these things the old way.
Thank you finally.
❤ from India.
Maam please please write back because I liked your way very much. You have put 1 cup of milk in a glass jar kept in the light for 24 hrs and it has turned into curd. This you turned as kefir which tastes good and then you went about adding this into milk, us ut warm milk or cold milk and then the same outcome every day, is this kefir. Pjease write back I want to make your way instead of biting kefir but this I can do under your guidance so pjease help me I live in india. If you have a site with all details I would love to go that way too. Tku very much but please write back
Thank you for the tips.
Any other tips for Kiefer grains “long-term” storage (dried or frozen).
I just learned how to make sourdough starter from scratch and was surprised to find that you can also make kefir grains from scratch! With the legends about how kefir first began in the Balkan mountains I can't help but wonder if this is the way all cultures stored their milk before refrigeration. Maybe the tradition was simply preserved in the East and forgotten in the West.
She did not make Kefir-grains but Buttermilk; Kefir grains look like tiny cauliflower and also grow larger like that.
To make kefir you need kefir grains obtained from someone gifting you some or getting some from some other source. You can't just decide to manufacture kefir grains like you do sourdough bread. I got mine off etsy and since then I have gifted some to people and have several in my freezer just in case something happens to my active kefire culture.
👍👍
you have found a streamlined way of getting clabbered milk, but that is not at all kefir. Teams of scientists have been trying to develop kefir grains and so far they have not succeeded. It is hard to do.
I have to agree with you. What she made was Cultured Buttermilk (I would guess bulgarian) but it is NOT kefir. BUT no worries. Buttermilk is AMAZING and delicious! People of the Plains and the South of USA have perfected Cultured Buttermilk to an art form! Great info in the video.....but it is NOT Kefir.
You are correct.
so how can you buy it so easily online?
@@embrj1453 You can share it by sharing the kefir grains. They are easily mailed to others who can then start their own kefir making adventures. :)
@@embrj1453 the same way you can buy sunflower seeds online. That doesn't mean you can "make" your own.
I make my own kefir.
TJ plain kefir. Add 1 cup of TJ plain kefir to a galon of whole milk. Mixe it. Leave it in a car on a hot day. You just made 1 gallon of a delicious TJ style kefir.
😮How many hours in the car??? 🤣🤣🤣 How did it taste? Was it yeasty & thick like yogurt?
😂😂😂. Great! You are now an official distinguished scientist!! Lol. The TJ / store bought Kefir has about 12 strains and homemade has like 60 and is just as easy to make but still you save a ton of money that way and your gut is happy too. A whole gallon kefir for only $6 or $7 the REALLY easy way. I am for it!!! 😊🎉😊 I am not sure how long kefir last, but I think WEEKS and maybe does not have to be refrigerated (idk), but I am thinking it totally makes sense to make to make in high quantities. Thx.❤
Thanks for your interesting video/experimenting although this obviously did not produce Kefir-grains but Buttermilk; Kefir grains look like tiny cauliflower and also tend to grow larger like that. For $10,- you can have fresh/non dehydrated Kefir starter bulbs delivered to your doorstep.
Do you know what 'semantics' means? Semantics has shown that a lot of the time brain cells drop dead during translation. What was historically called "kefir" is not likely what is "known" as kefir today. All in all it's all just fermented milk, with different strains of bacteria and funguses. What one Nationality called it may be different from the same thing in another Nationality but the bacteria and funguses it contains are the same.
Sometimes (without scientific proof of the actual fermented milk from a few hundred years ago) the translation of "fermented milk" from one language to another, say Turkish or Russian to English, and because we have grown so homogenized, culturally as a global community, that we are now giving "fermented milk" many different names depending on a single country most famous for a particular group of bacteria and fungus in a particular fermented milk but in all honesty, it's all just semantics due to a lack of a better or more scientifically accurate naming method.
What Immigrants brought to this country (or any country, for that matter) is their history and heritage no matter if you see it as being done correctly or not.
By the way, it has been found that kefir in it's originating countries has many different bacteria and fungus variations in its "fermented milk" profiles that are all called "kefir".
I hope this eases your need to exert your unfounded expertise which only highlights your short comings. Having said all that I must applaud you for your efforts to learn.
but some people might be in places where they cannot get that access what should they do?.
Some vital info, thankyou. Also really appreciate that you bother to wear an apron and put yr hair back. Iv subscribed to yr new channel.
Try drinking some tea, without milk, with a little bit of turmeric powder and a slice of lemon for managing the lactose intolerance
Is it grain?
Wyoming is wonderful. The smell? What smell? The smell of clean air, sage, grass wheat?
Kombucha info - how to grow your own.*
I had two jars one with kefir grains and full milk ready to ferment and one with fermented kefir and mango to blend into a smoothie - i got them mixed up and blended the full milk with grains. Typical - saved them they still work as good but are super tiny and not growing. Have to watch what im doing in future. I'll try this method.
* Ps Something ive learned Kombucha scoby - how are they made and sold on eBay - they are round i noticed. I made some and let it sit too long in a jar and it tasted too much like of a vinegar taste. I opened the lid - closed it - a scoby formed - i opened the lid again, closed it - another formed- repeat repeat to grow a tower of them- easy as that. Buy some kombucha - leave it in a jar - let it turn to a vinegar taste and open the lid and one will grow.
Hi can I make milk kefir grains from curds left over?
We were not able to keep our calf or goat they were always going over the fence. I have kefir grains and learning to make it, my great grandson’s have gut issues.
Thanks lovely lady. Finally a video that shows all the secretes.Hoes it need to be with whole milk? Can it be Semi?
I'm not an expert but I'm guessing there's more different bacteria in kefir than in clotted milk... the kefir is creamier and a little "softer" taste.... BUT your method is great! when SHTF I can still easily make a kefir type of drink!
Do you just eat the curds or do you eat the whey as well?
I use the curds to start another batch. The whey can be used for other recipes.
Can we use store brought kefir as starter?
There are ‘how to’ videos on here
This is not kefir. Interesting process,cultured milk,but not kefir.
but the probiotic bacteria in the other kefir grains will not be available in youre fermented milk. its way less diverse and healthy.
We never throw
If it spoil just remove cheese mix with flour and make bread
This is a way to ferment milk..but it is not KEFIR..the fermenting microorganism is not BULGAR..
How can u clabber dead milk?? How is that dead milk left out on the counter not rotten?
Dead milk spoils. Only live milk (raw) does not.
Can we feed probiotics to this kefir
That is not what kefir is
Is it possible to get the grains and grow it by that way you shared?
I will appreciate your quick reply thanks.
It is pronounced Ke fear.
It’s not kefir,it’s soured milk
So it's just bad milk. Amazing!
If you don’t have coffee filter what can i use?
Cheese cloth or any lightweight material to keep the bugs out
A kitchen towel or paper towel works great too. Beeswax wraps are another option.
I use handkerchief
Or just buy coffee filters when you’re shopping
Cotton t-shirt piece , paper napkin works well for cover not for straining the cheese, maybe once 😉😆
This is how people made kefir. Except it took many hundreds of years for the correct species to dominate the culture. Some time between the domestication of mammals in the near east and the culture boom in the ancient far east.
You can buy kefir grains from Amos Miller a Pennsylvania amish farmer online. He is fighting our gov to keep his farm. If he loses his case, all organic farms will be destroyed
I'm confused. How does homogenized and pasteurized milk create any type of beneficial cultures? It kills all of the beneficial bacteria within the milk. That's why it sours so quickly when compared to raw dairy.
This is definitely not Kefir.
Sorry but this is not kefir. Its just rotten pasturized milk. You need actul kefir grains to beget
more kefir.
So what are the grains that are leftover
@@markchilluffo9638 They were Not KEFIR Grains.... that was milk curd!!!!! LOL
Sorry talking Too much Bye