How to Make Delicious Homemade Kefir from Scratch! - It's Easier Than You Think!
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- čas přidán 5. 07. 2024
- Hello, I'm Sean Rowe - Singer/Songwriter and host of the wild food video series, Can I Eat This?
If you're looking for a healthy drink that you can make at home, then you need to try Kefir! Kefir is a rich and creamy, fermented milk drink, full of probiotic goodness, and it's deliciously tart too! In this video, I'll show you - step by step - how to make kefir, and then I'll give you a simple recipe for adding wild fruit that you can harvest yourself, and boost this already amazing drink to some place really magical.
Kefir is one of the easiest ferments to make at home and requires very little tools. It's also a great way to get your daily probiotic dose. Not only that, but kafir is also full of nutrients and minerals that have been shown to benefit health. This drink is high in calcium, potassium, and vitamin B6, and it's also a great source of antioxidants.
Where to get Kefir "Grains"
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Video Credits:
Filmed and Edited by: Sean Rowe
Audio by: Sean Rowe
Additional filming by: Chromoscope Pictures
About Me:
"Can I Eat This?"
Can I Eat This? is a brand new series from accomplished singer-songwriter and avid forager Sean Rowe. In each episode, Rowe is joined by a different musical guest with whom he ventures out into woods surrounding the artfully designed grounds of AutoCamp's Catskills resort where wild food abounds. In addition to finding, harvesting, and preparing their haul, Rowe and his guests record a song together. Emphasis is placed on making sure the content is accurate but dialog is loose, humorous, conversational, and real.
The developing interest in foraging can be attributed to a number of factors including a flood of popular books and documentaries detailing the alarmingly negative health and environmental impacts of America’s fast-food/factory-farmed-based diets. Also, after more than two years spent in an emotionally-charged state of isolation, many are seeking out the space and quiet serenity of nature. Taken in combination, the series is a gentle and inviting respite from modern life and provides viewers with relatively simple methods of making positive changes in their lives.
Among other wild foods-based programs, which tend to be serious in tone with an emphasis on survivalist themes, Can I Eat This? stands out. Rowe's enthusiasm is infectious and welcoming to anyone who wants to learn more about this increasingly popular pursuit. The series would look right at home on any of the ever-expanding number of streaming services focusing on food, music, travel, the outdoors, and sustainability.
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Ive followed the process you described at the end, but ive successfully kept my grains alive in the fridge for over a month. Same thing, i dont drink that milk, but i add my grains to fresh milk and they come.right back to life. Been making my own kefir for over 5 years off and on. I havent found anyone else who likes it like i do, but i think its a fantastic way to boost your immune system, energy and gut health. Great informative video!
Thank you brother I appreciate the comment! 🙏
Can the grains be frozen? If so for how long?
very cool thanks for sharing
It's good to shake the jar whenever it is convenient. That expedites the process. Among the hill tribes that developed kefir, they would fill a goat skin bag with milk and grains and hang the sealed bag at the door of the yurt (tent made of skins). That way, every time anyone went in or out of the tent they would jostle the bag and thus give the kefir a little boost.
I've heard that! if i remember to shake it, i do ;D
You had me at, "Put the #u(😮n', grains in the jar!". Excellent content. Please stop rocking back and forth. Love ya!
I’ve been eating kefir this year, bought from a farm shop. I want to consume more while keeping costs down so bought some grains to ferment my own. I find the milk a little too runny so have started adding in some extra cream and the consistency is amazing. Lovely thick, creamy kefir. I’m so glad I started making it! Great video. I’m in the uk so no autumn olives. I’ve tried it with apples. I liked it but my girlfriend wasn’t so keen.
I make both water and milk kefir. If you strain the whey out of milk kefir, you can use it like cream cheese. You also can use finished kefir in place of buttermilk in recipes. I blend my milk kefir with fruit and then put in fridge. It continues to ferment and you get the fizziness in about 3 days. So, yummy.
I thoroughly enjoyed your video, quite entertaining!
I've tried the "cream cheese" from this as well. lovely! I like mixing herbs with it with a little salt but it's a nice break from the usual i think ;D
😂this is by far the best kefir video ever. I've been doing it for about 6 months and I'm now doing water and milk Kefir. You popped up in my video feed and the title drew me in. Definitely subscribing!
Wow, thank you!🙏 🙏
Then you haven't watched the video by Life Xperienc.There is loads of more info on milk kefir than this one
I just may try this-you make it look so tasty!
It is fabulous after a few hours in the freezer, top with organic maple syrup.
Will definitely try thanks for the great instructions 👍🏼
Cheers Mate Thanks For Sharing 🙌
You bet!
Sean, this is a total homerun! Thanks for sharing this information.
Absolutely you’re welcome!
Excellent video. Best yet on 'Kefir'. Thank you.
Aw Thankyou!!
This was one of the better kefir videos I’ve watched. Thanks.
Glad it was helpful! I Appreciate that🙏
I love Kefir! I love your channel, this is so cool. I love your music too! Way cool!
Thank you so much Dano!
@@canieatthis I have been sharing your material and music on my social media platforms. Hope it gives you some more exposure. I hope you come to my area again. I had bought a ticket to see your in Grand rapids at the Intersection but a friend lost her husband and asked me to sing at his memorial the same night. Of course I sang for that and her. She is a dear soul. I am also a sing er songwriter and like your an herbalism adn forager. Still learning so much. I grow a lot of herbs and live near woodlands where i can explore and have identified many food and plant medicines. Safe journeys!
Great simple explanting and reasoning, thanks, it will be my first batch.
Best of luck! Let me know how it works for you!
I received my kefir grains yesterday. This video helps alot and I enjoy your humor. Thank you.
You are so welcome!
I enjoyed your video. It was funny but most importantly very informative. I’ve just ordered the grains and thanks you I feel ready to try this out. 🤪
Glad it was helpful!
Absolutely love my kefir every day!! And your Silence of the Lambs skit was hilarious 😂😂😂😂
aw thanks. i like adding in some irreverent humor in there when i can.
Great video! I've been making water kefir for some time and have milk kefir grains on the way. You showed some great techniques for second fermentation that sound tasty. Thanks
Love it! Glad to hear Johann!
I just use the easy kefir granules and have been making for almost a year, love 2nd fermenting! Great video!
2nd fermenting is my favorite part. I tend to add in wild components for this whenever possible. Mulberry is excellent for this!
In Belgium we say melk, just like you do. No need to fight.😂
Subscribed, love the humor.
I made kefir last year, after you talked about. It was ok, but I will definitely use fruit to sweeten cuz sounds great. I love the taste of some buttermilks, and kefir reminds me of that... I have always enjoyed your videos and they are better than ever now!!! I did kill my grains last year but have ordered a new batch.
Love it!💗
👍 Thanks for sharing
Welcome!
Great video. I've been making my own Kefir for maybe 3 months now and I am so very happy I started to make my own! I was a loyal Nancy's Kefir customer until they wanted $6.99 for 32 oz! I am so happy to be making my own now! I didn't feel what I feel in my body with the Nancy's Kefir. It seems the homemade version is much more potent!
I notice a huge diffrence in the flavor of store bought vs. homemade. From my understanding, the storebough versions are actually made from "powdered" cultured rather than "kefir grains" The reference i used for this is Sandor Katz's excellent book, "The Art of Fermentation."
I've been buying plain kefir and drinking it with a little stevia for years now. I can't wait to try making it. Thanks for the video!
it's totally worth it!
great info
Glad it was helpful!
Just watched this, and was so entertained, please don’t stop producing the videos they are so amazing, and it would be great to learn foraging, I’m coming from country where everyone goes mushroom picking every autumn, and knows pretty much every single wild berry and root. Sadly I moved out to U.K. and lost this knowledge, but I’m very keen to gain it if possible ❤
Oh you're so welcome! I just posted a new video on harvesting and processing black walnuts if you'd like to check that out! Thanks for taking the time to write! ;D
Best
Wow, everything you always wanted to know about Kafir but we’re afraid to ask! Your kitchen set up looks great. Love your tutorial style.
aw thanks Mary! my favorite set up so far ;D
I watched your video to the end. Enjoyed it immensely! I am familiar with fermenting kefir, but stopped for some time. I didn't know before this month getting back to ferments that it could be frozen. I should have known as I freeze sourdough starter. Great voice (I'm hard of hearing) and thanks for the smiles. Happy foraging ! Cheers from the Western part of Canada.
Wow thanks so much for sharing that Sharon!🙏
You were very thorough with your instructions. Simple and straightforward. This is one of the best kefir videos yet.
Wow, thank you! So glad it was helpful!
Thank you so much for this video,you made it so easy to follow
I just started my first batch an hour ago. Thank you for the very informative video - and the laughs 😂
You’re welcome and Have fun making your batch! It’s quite rewarding to be able to have this on hand every day!😉
I need to get starter grains and make this for daily health ❤
You do and it's so worth it! Good Luck Sandy! let me know if you have any question along the way
Thanks to you
awesome!! hope you really get something out of the experience
You're super freaking hilarious and entertaining!!! Oh... and informative
I appreciate that! My goal is to keep it fun and informative at the same time so I’m glad you liked it!
Strolling thru video, this guy launches into (actually funny) Silence of the Lambs out of nowhere, then promptly gets back to bizznezz... aaaaaaannnnd SUBSCRIBED 😂
Curious about dehydrating extra grains and eating them like you would pro-biotics sold in capsules? Same benefits? Do the cultures stay alive? Can you take too much? What about eating them without drying? Trying to reset gut. Thanks for great video!
Thank you! Your video answered a lot of questions I had, the only downside was feeling slightly seasick by the end of it. Please could you stand still for the next one! I have subscribed and look forward to learning more.
believe me, you are joining a whole host of people who feel the same way! it is HARD for me to NOT SWAY hahaha! ;D
Me also. Do not need food talk with motion sickness.
Me too! Had to keep looking away…. otherwise,definitely decided me to make some!!
I bought a bottle of natural kifur and a bottle of full cream milk from my local grocery shop came home and started my own.
It's really good.
I didn't think I would like it but wow I love it.
I add turmeric and cinnamon for a drink or just have it plain
Yessssss! so happy to hear that Cherrie!
How do you start your own without kefir grains?
@@cjbh61 Social media lords and lore that I've seen/read say you have to purchase them if you want to consistently make your own batches. Or you can purchase kefir and mix it with milk, but this will be much more costly over time with greatly reduced probiotics.
Sean posted an Amazon link to purchase them above. I just received mine and am on my way to making my own! 🕺
@@cjbh61you need the grains.
@cjbh61 I don't believe you can make kefir without grains. I got mine grains from Amazon from a company called "fusion teas" for about $12 - took 2 tries to get them going again - but So glad I did
Thanksfor tis video. I just started making Kefir & am watching as many videos abut t as I can. Mine has been a bit too sour, so I'll try tasting it after 24 hrs, instead of 48. And making smoothies by adding fruit.
It's lactic acid that produces the sourness. The longer the ferment goes, the more sour it gets, just like making buttermilk.
yep and also the length of time it takes to ferment can be effected dramatically by the ambient temperature of the room. I can't really let my Kefir go for 48 hours in the warmer months without it producing too strong of a flavor for my taste.
I am using kefir for more than a month now, I am drinking it warm or cold doesn't matter I am just loving the taste. haven't tried combining it with fruits yet, might just do that today. but am always worried my grains might die or get sick although am taking good care of them. thanks for taking away some of my anxiety
warm kefir is a bold move! hahaha
😂😂😂😂😂 oh, my God I was not expecting that silence of the lambs was so awesome thank you for this video and the presentation🙌🏼✨😊😜
You are so welcome. I hope I didn’t make you too seasick.😂
Great video! Easy to understand and entertaining. I ordered the grains & cannot wait to make my first batch. Question- how much of the grains do I add each time? Is it always 2 tablespoons?
Thank you Theresa! Don't sweat about getting the amount just right. You would do just fine with around 1tbs per quart jar. The amount does not seem to make that much difference but there is probably such a thing as too much all at once. When in doubt just eyeball it to about a tbs and you'll be fine!
We have a ton of autumn olives. When harvested at the right time they’re tartly delicious. Too soon and they’re astringent I make jam from them
They do make a superb jam! And a very interesting homemade fermented hot sauce as i've tried that as well! It can be tricky to find the "right" tasting shrub as the flavor profile and edibility of A. Olive seems to fluctuated wildly from plant to plant!
Hi from the U.K. I've been making my own kefir for a couple of months now and found your video to be very helpful and entertaining. I will definitely try your 'kefir light' idea as I do find the taste of my daily batches to be a little sour. I try rinsing off the grains in water occasionally but I've not really noticed much of an improvement.
I used to buy (and sometimes still do), a bottle of Polish (Polski) kefir from my supermarket which tastes way better and just like a liquid cottage cheese. The ingredients look to be the same but dried (powdered) milk is used. I much prefer this milder taste and would love to know how to make mine taste like this.
Thanks again for your great video.
Yes! It's kinda the nature of the beast that every batch is gonna be a little different. I do have some from time to time that taste really off to me, and I start over. There are a lot of factors at play here an hard to pin down what the culprit is to off flavors but definitely encourage the experimentation!
Have you tried a shorter ferment? Maybe cut your grains in next batch in half?
Such a good informative video very well explained in simple English easy to follow. I just got my milk grains from Amazon. Already mixed it up with milk to make kefir, cant walt.i am so confused about using or not the metal to handle kefir.will keep on watching yr videos good luck with yr Chanel
Honestly, I think a lot of the “don’t ever do this” is blown out of proportion. I mean for sure, if you only have a metal strainer, then use that. Honestly, that’s what I use and I’ve never had a problem and I’ve been making it now for at least 7 years 😉 good luck and let me know if you have any issues! I’ll help if I can
😂 the Silence of the Lambs montage was hilarious!
You’re welcome😊
This video is so hypnotizing and I don't know why
now that i have your attention...please list your credit card number here and mail me the keys to your safety deposit box :D
It's that rocking back and forth. Made me dizzy.
Hi Sean. Great presentation on so many aspects of milk kefir. Thank you.
I have an issue that arose recently. Have been making milk kefir for a few years. In the past ~1-2 weeks the grains have stopped forming the nice thick milk product and instead separate the whey very quickly from tiny fragments of curd, like some kind of citrus hit the milk. Happens very quickly after starting a new batch, within hours and never gets to the thick gelatinous stage. Same milk is being used. Same general temperatures, also. Am thinking the grains have been exhausted or otherwise depleted. Do you have any recommendations? Have read that adding some colostrum powder to the batch may help pep the grains back up.
At a loss as to what is going on.
Peace.
hmmm that's interesting and it sounds like to me that the grains are no longer viable. I would seek out another source of grains and in the future, when you start producing a surplus of the grains and you can clearly see them multipling, it's a good idea to set some aside to freeze. This way you can have a back up supply to start over again should this happen again! Good luck!
Sean
This video popped up in my feed. It was educational, yet entertaining. I started about a month ago. My immune system is under stress and my mother inlaw introduced me to kefir. I'm hoping that this will assist me with my gut health. I'm lactose intolerant and it's so refreshing that it's lactose free. Can someone please tell me if they kept their grains alive using UHT milk? That's the preferred milk in the house and I find it a bit of a hassle to go to the shops to buy whole milk. And everyone told me not to use a metal strainer 😢 and I moved heaven and earth looking for a plastic one in my country!
I prefer making kefir from kefir. It is milder. Kefir made from grains can something be like swigging down vinegar - to the point I've gotten heartburn from it. So I just take milk, dump kefir in, let t sit and call it before it gets to the point it could blister paint.
yep i do that too! Especially when i'm making a kind of "cheese" from it. To do this i will inoculate milk with finished kefir and then let that sit for a few days until it really solidifies and separates from the whey. I keep it in a nut milk bag in the fridge with a bowl underneath to catch the slowly draining whey, getting as much of the liquid out of the curd and then finally usually add herbs and salt. Turning into a spreadable cheese that is fantastic! Add in carmelized onion and....wow!
I do that!
Sorry but you’re not making Kefir that way. It is a yogurt type fermentation but it does not have the same 50+ strains of probiotics that real Kefir made from grains, has. I’ve asked experts who know what they’re talking about and have analyzed both cultures. You’re fooling yourself. If you don’t like the tartness, second ferment it with a peel of lemon or orange. It will turn creamier and less tart.
Can you use lactose free milk ?
I loved this video and new subscriber! I just recently got hooked on kefir (soooo yummy with fruit) and would like to now make my own. Question: if I make a quart of it and won't drink an entire jar per day, how to you keep the grains alive for say a day or two until you are ready to make another batch? Can you put them in just a little bit of milk and keep them in the fridge? (I guess I am saying how much milk do you need to use to keep them alive?) Thank you!
So glad to hear that!
So yes, just to be clear, once your kefir is fermented, you’ll be removing the grains from the ferment before you drink it so that you can use them in a fresh batch.
Fresh Kefir will last at least a week in the fridge without the flavor changing much but keep in mind the longer you leave it in there the stronger it will get because it is actively fermenting even though it’s cooled 😉
Now, if you don’t wanna make a new batch that soon all you need to do is Just put the grains in a little bit of milk and keep them refrigerated until you’re ready to use it again. Left like this for a week or two if need be, they should be fine but, when you’re ready to use them, It’s probably a good idea to strain out the milk that they’re sitting in Before you add them to fresh milk. I say that because, even though they’re in the fridge, they are still actively fermenting. So, the milk that they’re sitting in will be quite strong tasting if it’s not strained out. If that makes sense?
Good luck!
Also, if you’re going away for a very long time, say a couple of weeks vacation… You can always freeze the grains. Then when you’re ready to use, you can just put them in fresh milk. It will take a bit longer for them to wake up but, I have done this and it works just fine👌
@@canieatthis Thank you so very much! I love how they sound like pets that need to be fed, haha. My grains are on their way!
Where do I get the grains from?
I make my own and drink everyday since 2012
it's awesome right? Why buy this stuff when you can so easily make it at home? I hear you!
A new age youtuber is born
Your channel popped up on my CZcams home page I suspect that this was more bot generated than an elegant example of Jungian Synchronicity. Your enthusiasm is effervescent and your communication and delivery skills enviable. So, of course your channel is more than well worth supporting. I live on a sailboat in the tropical South Pacific, and have foraged as a way of life for many decades. I've recently started making kefir after a very long hiatus. My CZcams channel, with a number of Community Guideline transgressions through the medium satirical songs with politically incorrect images and lyrics, got three strikes and is out. Kefir cheers.
Yeah it's a strange medium to work in. i think less so than the other socials but sometimes my videos get flagged for reasons that make no sense to me! thanks for the comment!
Can we use store bought kefir to make a new batch at home
Ty, yes, im at the water stage. Im more vegan. I am wondering if evaporated milk will work the switching over to a protien milk or dry milk. That's my gold for the week plus using it v in sauces ,chesses possble bread recipes. Im open to new experiences. Ty sm.
Hey Ty, I can't really comment with evaporated milk as i have no experience with that but, you could try using coconut milk. I have read some having success with that. To be clear, that's only from what i've read. Good Luck!
Great video. I just learned the reason for rinsing (with NON-CHLORINATED water!) is to prevent the next batch from going too sour. Also, I'd like to mention that rancid milk - often referred to as "sour milk" - isn't sour at all; it's horrifically bitter as anyone who's accidentally consumed it knows....so the term is entirely inaccurate.
Hi there! and Thankyou!
I definitely agree with the sour vs. fermented difference. I think there is a bit of a semantic issue at hand here. It does seem by definition that "sour" could be used for the quality of the sensation since the word does not inherently imply "rancid" but definitely might confuse some people. Raw milk for example would not necessarily go rancid if left out at room temperature but can in fact, naturally ferment on it's own. The same would not be true for processed, homogenized milk which would need some kind of culture added like kefir grains, in order to holt the bacteria that would cause rancidification and at the same time, boost the beneficial bacteria, creating the desired ferment.
I have heard of steering clear of chlorinated water when rinsing grains although i would respond with 2 points here that in my experience:
1. I now rarely wash the grains from batch to batch as i don't really taste a difference
2. i have many, many time washed grains with chlorinated tap water and have not noticed a difference in the quality of the ferment ( this could be due to the amount of chlorine or lack there of, possibly)
So while i would say, if it was practical for anyone to use non chlorinated water to wash grains then, i'd say sure why not but again, i personally have not noticed a difference.
thanks so much for responding! i really appreciate it!
sean
Tnks, soooo much.
I’ve made both yogurt and creme fresh using a bit of yogurt as a starter. I’ve bought commercially produced kefir. If I use the commercial kefir as starter, will it eventually produces the grains?
Very unlikely. It seems from the literature on the subject that at least most, if not all commercial Kefirs are made from "powdered" cultures with less strains of bacteria (referenced in "The Art of Fermentation" by Sandor Katz) It's probably safe to say that you would need to purchase kefir grains specifically.
I can't believe you say malk. Joking. Hilarious dude. Great video. Thanks.
Haha thank you!!!
Is there a difference in kefir grains or the cultures. Ex those needing warmth such as heating the milk and holding at a specific temp. Or cool cultures that can be at lower or room temp?
Hi Carla! Thanks reaching out! While i can't really comment on the differences between the different sources of "grains.," there does seem to be a notable difference between "powdered" Kefir cultures ( what you would most likely find in store bought, bottle Kefir) as opposed to traditionally fermented "grain" source Kefir. A good solid reference for this would be Standor Katz book "The Art Of Fermentation" - classic reference. One difference seems to be that there may be less beneficial bacteria in powdered vs. traditional. There may be other differences as well but it's been a while since i researched that. ;D
Never tried/ but homemade would be good. Do U use 1/2 & 1/2 ever?
hmmm...that's interesting Vanessa! I never have used that. I'm not sure but i suppose theoretically, it should work.
@@canieatthiscan u use buttermilk to make kefir?
😆great humour- but I get sea sick watching you sway from side to side 🤣🤣. Great advice and video 👍
Glad you enjoyed and yes yes yes, I’m aware of how many people wanted to puke after watching this 😅😂
@1:52, I beg to differ vehemently!
My Kefir grains died after changing from a small stainless steel meshed sieve, to a larger and different brand but also stainless steel meshed sieve. I could not understand why they died after a few weeks only. This was the second batch of grains that died. The first batch lasted for several years, until I switched sieves. The only thing I changed was the sieve. As soon as I bought a plastic meshed sieve, my backup grains, from the same second batch, began to reproduce and thrive and to this date, they are happy campers. So no, if you use a SS sieve, you risk running into what I experienced. I guess not all SS are the same!
I drink raw A2 milk from local farm. Is there anything different that I should be doing when I make my kefir? (I’ve just ordered the grains)
Also have you ever tried to make kefir with baked milk? It tastes more caramel. Thank you from 🇬🇧
Nothing different to do with raw milk except that…it’s great that you have that option! Interesting with the baked milk! I’ve never heard of that before.
Howdy! First time visiting your channel. Great video, well-researched, and hilarious (I'm genX and get your sense of humor--the Silence of the Lambs scenes were on point). I noticed that you sway--it did not bother me. Some people just DO and we all need to be more tolerant of individual quirks--most humans could stand to be more tolerant, period. I was kind of shocked reading through your comments--so many Negative Nellies. Sheesh. So quick to be rude to folks who are giving you FREE INFORMATION.
Hey Jen (assuming that’s your name?) just want to thank you for your insight with this comment and I agree, it’s kind of mind-boggling why people feel the need to be spending time writing negative comments. I’m working hard to make these videos. Informative but hopefully somewhat entertaining so that one can actually be engaged enough to watch all the way through. Thanks for being awesome.🥰
@@canieatthis It IS my name and thank you for the reply. I've been in the entertainment industry for some time (author) so I'm used to negativity and have a thick skin, but this seemed extreme to me so I felt like I had to say something to give you a boost--you're doing good work and good work should be rewarded whenever possible.
I use kefir and homemade yogurt as a healthy, non-toxic preservative in other recipes. I make my own mayonnaise - adding the kefir/yogurt (just a spoon) turns it into a healthy fermented food and preserves it in the fridge for a month. Win-Win!
Great Linda!
Great idea, I make my own Mayo also the kefir will make it last longer.
Can one grow kefir grains by making kefir using store-bought kefir as starter? Do these grains grow over time as you make new batches from store-bought kefir?
Thanks for your question! From my understanding, most store-bought kefir is actually made with “powder“ and not traditional grains so the answer would be most likely, no.
To your second question, yes! A healthy culture of grains will keep growing every time you make a batch. It typically grows slowly, so don’t expect it to double every time, but it should be noticeable. Basically, it’s similar to making homemade sourdough in this way that’s why you don’t have to purchase grains or acquire them after you get them initially theoretically you should just be able to use the same ones over and over and again, they should continue to multiply.👍
Add a 6 inch strip of lemon peel for your 2 hour second fermentation.
What a refreshing summer drink. :)
>
that's something to try! nice!
Where to buy the best brand kefir grain
That’s a good question! I’d you lived close by I would give you some!😂 it’s been so long since I purchased my original batch but I think it may have been an Amazon purchase. You can get them dried
3:35 what the f**k 🤣🤣 that caught me off-guard
I made my first batch today, but I bought dry kefir granuls. See how it goes. I'm def going to purchase some of the other though and see what's best. Looks too easy.
It IS to easy!!
I trust one should use raw milk when adding.
Yes?
Raw milk is not crucial certainly but personally, I would use raw milk and have used raw milk when I have a trusted source to acquire it. I realize it’s hard for a lot of folks living in the states to find that legally.
So who made the first kefir grains?
I have just bought some kefir...why not use it to seed some milk and make some more? Also do you ever try to augment the different species by adding something like bio-kult that could be incorporated into the grains?
Yeah it's a good question but if you read Standor Katz book " The Art of Fermentation" ( regarded as the respected standard on the subject) he talks about store bought Kefir as not containing the same bacteria, and not in the same quantity. This is due to the culture being powdered based in most commercial sales whereas traditionally, the Kefir is made with the mother "grains." I believe Katz goes on to say part of the reason for the different methods is due to the shelf life/storage factor insofar as to to say that the traditional method is not easily viable for commercial, large scale situations. You can certainly seed new milk with a small starter of finished, homemade kefir without using grains and this is totally doable! Now with all of that said, they're may be some stores that sell the "traditional" Kefir but i have not seen any personally.
@@canieatthis Thanks for the reply. Things have moved on now. I went and bought grains. When I got the feel for it all after about 2 weeks I did drop some probiotic powder in but with limited experience I can't say it made much difference. I think it thickened more , probably just due to more microbial action. I may have more diversity but hope the original strains were never out competed. The taste is much the same.
Can someone please clarify if the kafir fermentation process produces any alcohol in it?
Is it okay to let it ferment in a plastic container?
Can u use heavy cream in place of whole milk?
Use regular full fat milk and add cream when it is done after a 2 day’s fermentation. You need lactose to "feed" the grains, cream has far more fat than lactose.
I've never personally just tried heavy cream so i can't really comment on that.
@@UTleochi it is possible however, to make a very thick kefir almost to the point of greek yogurt by removing as much of the whey as possible.
@@canieatthis You’re right, you can put the kefir into a cheese cloth to drain the whey. You can use the whey as a starter for fermented vegetablet.
Don’t use a metal strainer, EVER, and please stop moving back and forth, if you have to pee go pee. Great info & thank you!
Thanks for the comment! I commented above to another person about metal stainers ( i think the caution is way overblown) but i do agree on the movement. i realize i have made many folks sea sick on this platform haha! Thank you for commenting!
I do make my own kafir. It really multiplies fast at certain times of the year.
I am curious about the fruity smell you are talking about. I do sometimes get a strong fruity smell that I don't like, and wonder if it's the production of alcohol that I am smelling.
Probably. There is sometimes an acetone like aroma but I find that the smell can differ from batch to batch. Try changing one of your variables. Either the milk, grains, amount of grains in a batch, inoculation with finished kefir rather than grains, cooler temp while fermenting etc. these could all play a part in any “off” smells you might be experiencing
@@canieatthis You are the first person that described the smell as acetone like, thank you, I'm not nut's. I put that description in google so many times and never got anything close to a relevant response, so I started using unpleasantly-fruity. Mostly I wanted to know if that was how "milk alcohol" smells.
Does goats milk have enough lactose to make kefir?
I've never used goat's milk for Kefir but from my understanding, it works just fine and would thus have adequate lactose. I've also heard some folks using coconut milk and having some success so i'm not sure that the "lactose" is absolutely vital.
I don't say "meelk" or "mulk". Usually just say Milk. I tried to grow Autumn Olive. Stratification for months in the fridge in damp sand and everything worked well and sprouted. Putting into larger pot and outside for a spell killed them. I am in south east US. I want to try again though. Such a wonderful plant. Thanks for the video!
Jack Murphy Mel Gibson Malk drinker 🤣. He wanted to fight over Milk 🐄
you're welcome Dwight! You don't have Autumn Olive growing wild in the Southeast? I would be surprised at that.
@@canieatthis I have found a shrub that the land owners called Russian Olive when in NC. I am certain that I did something wrong to the Autumn Olive when I repotted it. I will try again.
Isn’t honey considered an antibacterial and will it kill the good bacteria in the kefir?
I like kombucha but I can't stand yogurt. I am curious about kefir, but it might taste like yogurt. I'm a bit hesitant to try it.
it's typically more tart then yogurt. it can be a little bubbly if you want it to be and that's where it can get in to "kombucha" territory but i'd say that's where the similarity ends. My guess is if you hate yogurt, not sure that you will be a big fan of Kefir!
Rinsing the grains with tap water can be risky. Chlorination in the water can harm the grains over time. If I feel I need to rinse mine, I just swoosh them around in a jar with a little milk.
It’s possible, although I’ve never had a problem with it. But I suppose it might depend on how strong your tapwater is.
Why no one place sufficient grains in milk carton while slow ferment in fridge?
1:46 Metal strainers are not recommended for making Kefir because the acidic nature of Kefir will react with the metal, causing it to leach harmful substances into the liquid. This can affect the taste and quality of the Kefir and may also pose health risks. It is best to use non-reactive materials like glass or plastic when making Kefir to ensure the safety and quality of the final product.
Hey thanks for you comment! While i would say that "storing" or "fermenting" Kefir in metal containers might not be the best idea and could lead to some kind of negative reaction, i don't think that using a metal strainer (which comes in contact with the brew so briefly) is really an issue at all. I have heard similar comments and warnings similar to what you have mentioned but in my experience those comments and cautions are overblown and don't seem to hold a lot of scientific weight.
I have not had any issues. I have made Kefir using a metal strainer to briefly separate the liquid from the "grains" for the past decade and doing the math, i must have a least used a metal strainer 1000 times. Very rarely but once in a blue moon, that batch will taste a little "off" from where i like it but it's certainly not clear to me or plausible that this would be occurring due to using a metal strainer or sometimes stirring with a metal spoon as i've heard some people say.
If you have a good reliable, scientific paper with data to suggest i should be much more cautious here, please send! I'm not saying your absolutely wrong but i am saying, it's unlikely given my repeatable positive results. Thanks again for taking the time to comment! My best !
@@canieatthis I'm not an expert, but all the videos I've watched (5 in total) have advised against using metal strainers. Apologies if I triggered you; I mean, realistically, it's unlikely there's a scientific paper on this topic. Kefir's pH of 4.6 on the otherhand is highly acidic; you'll easily find a reliable scientific paper with data on how acidity will cause heavy metals to leach into food and drink. Also, consider minimizing movement in your videos; relentless bobbing from side to side makes you appear super anxious and your viewers feel seasick. #peace
God damn Sean Rowe
taking that as a compliment
Good Video ! 🙏🏻
But Please Keep Still I Was Getting Sea Sick With You Swaying 🤪
I know. I know. i am sorry.
Where did kefir grains originate from? They had to start somewhere. Yeah, I know they are composed of yeast and gut friendly little buggers, but how did the first grains happen? Who stumbled upon it?
This is going to be fun to look into.
I'm not sure that everyone agrees on where it started. I've read that it originated somewhere between the Black Sea and the Caspian Sea but i certainly can't say for sure. I hope you have fun getting into this! Let me know how you do. ;D
It’s very ancient probably more than we know to be honest, lost human history but it goes back into Buddha times, the Tibetan monks used it as a way of natural medicine and daily inmune boosting foods! Hippocrates used them till heal ppl in Greek civilization!
Thanks for the content. Tip: you might not want to toggle from foot to foot, it makes your viewers dizzy.
Trust me, I’m seriously working on this!😬
Is there some other way other than acquiring kafir grains and starting making your own because I can't find anyone making kafir in my country?
You have to sterilize the jars before you make kefir in them, right?
Kefir is naturally "anti pathogenic" so i really don't use any save for some vinegar and water to wash out the jars before using
How is this different from buttermilk? Asking as a legitimate question. Is it just a specific strain of the bacteria that gives a certain flavor profile?
That's exactly what I was thinking?🤔,.maybe you could make it with a rinsed lump of cottage cheese instead of having to purchase the starter grains?🤔✌️
I have heard you can use it in the same way that you would use buttermilk in terms of a marinade. I would suspect the bacteria strains in the two might be different in some capacity.
I thought he was a celebrity
nope. just a legend in my own mind ;D
Hi there! This is the first video of yours that I have seen. (Although I am not convinced that you read your comments) Anyway, absolutely loved the content and learning about kefir and also the occasional humor! I do hav to admit, that I am oddly triggered in an uncomfortable way with the way you rock back and forth. Crazy distracting for me. I have had to turn away from the screen. This will not prohibit me from listening to your videos. Enjoyed the content!
Well, this is ME, reading my comments 🧐😁Vicki, you are not the first personal triggered by my rocking! Ok, it's very difficult but, I'm gonna try to tone that down. Thanks for your response!
Will u recommend controversial raw milk? If not banned...
My personal opinion is that I would opt for raw milk when I have a trusted source. Otherwise, I wouldn’t risk it. I do believe in the health benefits of raw milk versus pasteurized and homogenized. But one does have to be aware of the potential risks for consuming raw milk, especially if the farm you’re getting it from has questionable practices.
How is it "from scratch" when I would have to buy the grains?
Well, you only have to buy the grains once so it’s a very minor investment or you find somebody who already makes homemade Kefir, and you get some of their grains in the same way that you would share a Scoby, when making kombucha