For the purpose & intention of this video, I was following a recipe from the Kefirko booklet, which in hindsight was a stupid choice on my part. Let me explain why. Rennet is an enzyme from the stomach of ruminants that separates solid milk particles from the water in the milk which allows cheese to form. The enzymes are only activated at temperatures of 85 to 105 F and continue to help coagulate the milk until the liquid hits 140 F. That said, I think you can now see why you don't need rennet to make kefir cheese. Nor do you need a Kefirko jar to make kefir.
You really don't need to use this Kefirko product at all to make great cheese. Let me tell you how I do it. You don't have to buy Kefirko and waste time! Once your kefir is ready, just pour it inside a coffee filter in a sieve. The whey will drain down in whatever glass container you have. Leave the container in the fridge and it will dry in around 3 days. Remove the cheese from the coffee filter. After you get the cheese out, mix garlic, basil, black seeds or whatever spice you like. It will be ready to consume :) A second way is to place your kefir in a cheese cloth in a sieve. Let all the whey drain in a glass container in the fridge for 3 days. Take the cheese cloth and empty its contents in another glass bowl. Mix your favorite spices and voila! you have the best cheese ever :)
Thanks for showing how to do this in great step by step detail, the official videos lack explanations and guidance, thanks for the tips etc, appreciate it xx
I don't know if you've ever made a Russian cheese called Tvorog (quark). The procedure is this: pour the milk kefir into a glass jar and put it in a pan with water (half full), wait for the water to boil and after about twenty minutes it should be ready, or when you see that all the milk has come to the surface and the whey remains at the bottom, let the jar cool in the water, then proceed with the kefirko or use a strainer
2:46 of this video show you how to retrieve grains if you are using a kefirko maker. That said, if you're using a regular mason jar, here's my video on how to retrieve grains using a basic sieve 0:12 czcams.com/video/3KC9e09zOQU/video.html
I just use a cheesecloth to make my cheese. Line a plastic sieve with the cheesecloth, sit it over a bowl, cover the sieve with a small plate, lift the cheesecloth to sit on top of the plate (because it will absorb whey), and leave it on the counter until you see it is ready. No need to take up room in the fridge. The Kefir is fermented, so it won't go off. Once it's drained, simply scoop out the cheese from the cheesecloth and transfer it to a container to keep in the fridge.
Happy Thanksgiving Jo!! Yes you can use half n half. In fact, you can use powdered milks, canned milks, skim, 1%, 2%, 3.5%, raw milk, sour cream, coconut milk, almond milk, or any other non-dairy milk. The world of possibilities is only limited to your willingness to receive them. Have fun!!
I subscribed to the newsletter and with that I get 10% off is savings the same with your link ? Thank you for the video , I have been doing the same process however I did not have A system that was made specifically for that .... I just had my own it looks so neat and clean and easy it was the same way when switching from the vita mix to the soyabella I use for nutmilk of all kinds 🙂🙂🙂🙂🙂
Thank you for bringing this to my attention. I have just written Kefirko asking for a thorough explanation. I drive a lot of traffic to their site every month yet have only ever had one sale through my affiliate link, which means they've created a loophole (an automated newsletter) to bypass having to honor their end of a business agreement to their affiliates. Very disappointing. I love the product but if this is true I will no longer promote or partner with them as this type of business is completely underhanded and lacks integrity.
I hope you can find some resolution .... do check though because I I am not sure if that came up after clicking on the link that you provided I may have gone and done a straight out search on that product at Kieferko com . Judith thank you again for the video so good !!
@@jaynedonahue7441 According to Kefirko, the saving is the same and does not infringe on affiliates in anyway. Too, they are currently working on trying to reduce the shipping rates by establishing a US-based distribution. That's GREAT news!! Very grateful their business practice is as integral as their product.
Yes you can. The finished product is more like cream cheese. After you've separate the bulk of the whey, if you stir the fermented cream with a spoon until the remaining whey separates, you'll end up with fermented butter.
The Intuitive Body Foodie Network Hey Judith, thanks for such a prompt response! I’ll certainly give it a go, having just attained ..after four days attempting.. a half decent kefir for the first time! Love the idea there is even more I can do with it, and the cheese maker looks interesting.
Yes it is. No need to worry; sometimes it can take months for grains to multiply. If you only have a Tablespoon of grains, put them in no more than 8 ounces of full fat milk once every 2-3 days. Don't use 1% or 2% if your grains are new. Raw is best if you have access to it.
rehydrated kefirian are not always working because the process kills the biggest part of bacteria. I dont knew in US, but in Italy we have the culture of "gift", you dont buy kefir, only get it from a friend. My kefir was 9 years old when he was given to me, and the previous owner get it from Serbia :3 try to find on facebook someone who have extra kefirian!
I'm not sure what cheesecake I referred to in this particular video, but here's a video showing you how to make a quick & easy keto-friendly crustless fermented cheesecake. czcams.com/video/TrygnY1LvGA/video.html
Truthfully I didn't know rennet had to be heated in order to be activated. I was simply following the recipe from the Kefirko recipe book. That said, I guess the reason it worked for me is because I have no air conditioning and my indoor temperatures during the summer (when I made this video) range from 85-110 degrees F.
Yes. This video shows you how to make milk kefir and kefir yogurt/cheese. If you want to use rennet, simply add it to the kefir after you've removed the grains and before you pour it into the nut milk bag. czcams.com/video/3KC9e09zOQU/video.html Best of luck to you!
What is Rennet & why do u add it to your kefir, what does it do, what's it's pupose? I thought u could make kefir cheese without this rennet?
For the purpose & intention of this video, I was following a recipe from the Kefirko booklet, which in hindsight was a stupid choice on my part. Let me explain why.
Rennet is an enzyme from the stomach of ruminants that separates solid milk particles from the water in the milk which allows cheese to form. The enzymes are only activated at temperatures of 85 to 105 F and continue to help coagulate the milk until the liquid hits 140 F.
That said, I think you can now see why you don't need rennet to make kefir cheese. Nor do you need a Kefirko jar to make kefir.
You really don't need to use this Kefirko product at all to make great cheese. Let me tell you how I do it. You don't have to buy Kefirko and waste time! Once your kefir is ready, just pour it inside a coffee filter in a sieve. The whey will drain down in whatever glass container you have. Leave the container in the fridge and it will dry in around 3 days. Remove the cheese from the coffee filter. After you get the cheese out, mix garlic, basil, black seeds or whatever spice you like. It will be ready to consume :) A second way is to place your kefir in a cheese cloth in a sieve. Let all the whey drain in a glass container in the fridge for 3 days. Take the cheese cloth and empty its contents in another glass bowl. Mix your favorite spices and voila! you have the best cheese ever :)
Great idea; thank you for sharing!
It is a good idea, I did that some time ago. The problem is that it take up more space in the fridge.
Thanks for sharing I absolutely love community it's beautiful thank you both again ❤
I bought the Kefirko as it doesn’t take up room in the fridge, is hygienic being lidded and I don’t have to worry about it getting knocked over.
Thanks for showing how to do this in great step by step detail, the official videos lack explanations and guidance, thanks for the tips etc, appreciate it xx
Glad the video was helpful.
I don't know if you've ever made a Russian cheese called Tvorog (quark). The procedure is this:
pour the milk kefir into a glass jar and put it in a pan with water (half full), wait for the water to boil and after about twenty minutes it should be ready, or when you see that all the milk has come to the surface and the whey remains at the bottom, let the jar cool in the water, then proceed with the kefirko or use a strainer
No I've not heard of Tvorog before. Thanks for sharing! 😃
This is a great video thank you have a beautiful day
Thanks; glad you enjoyed it! Have a blessed day.
When you added the rennet to the kefir you didn’t give it a time to form before straining
Can you show how to retrieve the grains when you pour the kefir into the cheese maker?
2:46 of this video show you how to retrieve grains if you are using a kefirko maker. That said, if you're using a regular mason jar, here's my video on how to retrieve grains using a basic sieve 0:12 czcams.com/video/3KC9e09zOQU/video.html
I just use a cheesecloth to make my cheese. Line a plastic sieve with the cheesecloth, sit it over a bowl, cover the sieve with a small plate, lift the cheesecloth to sit on top of the plate (because it will absorb whey), and leave it on the counter until you see it is ready. No need to take up room in the fridge. The Kefir is fermented, so it won't go off. Once it's drained, simply scoop out the cheese from the cheesecloth and transfer it to a container to keep in the fridge.
God bless you & thank you for sharing your method; it's brilliant!
It’s Thanksgiving, Happy Thanksgiving to all 🫠❤️ my question is I have no milk can I use half n half? To feed my grains until I’m able to get milk ?
Happy Thanksgiving Jo!! Yes you can use half n half. In fact, you can use powdered milks, canned milks, skim, 1%, 2%, 3.5%, raw milk, sour cream, coconut milk, almond milk, or any other non-dairy milk. The world of possibilities is only limited to your willingness to receive them. Have fun!!
@@TheIntuitiveBodyFoodieNetwork Thankyou for telling me all these choices and I just bought milk yesterday
do you put it in the fridge whilst straining ?
I leave to ferment on the counter 1-2 days then strain and refrigerate when done.
I subscribed to the newsletter and with that I get 10% off is savings the same with your link ? Thank you for the video , I have been doing the same process however I did not have A system that was made specifically for that .... I just had my own it looks so neat and clean and easy it was the same way when switching from the vita mix to the soyabella I use for nutmilk of all kinds 🙂🙂🙂🙂🙂
Thank you for bringing this to my attention. I have just written Kefirko asking for a thorough explanation. I drive a lot of traffic to their site every month yet have only ever had one sale through my affiliate link, which means they've created a loophole (an automated newsletter) to bypass having to honor their end of a business agreement to their affiliates. Very disappointing. I love the product but if this is true I will no longer promote or partner with them as this type of business is completely underhanded and lacks integrity.
I hope you can find some resolution .... do check though because I I am not sure if that came up after clicking on the link that you provided I may have gone and done a straight out search on that product at Kieferko com . Judith thank you again for the video so good !!
@@jaynedonahue7441 According to Kefirko, the saving is the same and does not infringe on affiliates in anyway. Too, they are currently working on trying to reduce the shipping rates by establishing a US-based distribution. That's GREAT news!! Very grateful their business practice is as integral as their product.
Is it ok to use double cream? I think in the states you call it heavy cream?
Yes you can. The finished product is more like cream cheese. After you've separate the bulk of the whey, if you stir the fermented cream with a spoon until the remaining whey separates, you'll end up with fermented butter.
The Intuitive Body Foodie Network Hey Judith, thanks for such a prompt response! I’ll certainly give it a go, having just attained ..after four days attempting.. a half decent kefir for the first time! Love the idea there is even more I can do with it, and the cheese maker looks interesting.
@@lynneceegee8726 Once your grains get going, which it sounds like they have, there'll be no stopping you lol! Have fun!
The Intuitive Body Foodie Network thanks Judith! I’m already loving the idea of the health benefits too!
Is that the rehydrated kefir grains? My rehydrated grains do not multiply I'm worried.
Yes it is. No need to worry; sometimes it can take months for grains to multiply. If you only have a Tablespoon of grains, put them in no more than 8 ounces of full fat milk once every 2-3 days. Don't use 1% or 2% if your grains are new. Raw is best if you have access to it.
rehydrated kefirian are not always working because the process kills the biggest part of bacteria. I dont knew in US, but in Italy we have the culture of "gift", you dont buy kefir, only get it from a friend. My kefir was 9 years old when he was given to me, and the previous owner get it from Serbia :3 try to find on facebook someone who have extra kefirian!
Is it a good idea to use the remaining kefir whey to ferment another milk?
You can absolutely ferment fresh milk with previously fermented milk kefir. It just takes longer.
Kefir yes but whey isnt really used for it. Just add to juices, soups or simply freeze it ^^
Do you have that recipe for that cheesecake? Thank you
I'm not sure what cheesecake I referred to in this particular video, but here's a video showing you how to make a quick & easy keto-friendly crustless fermented cheesecake. czcams.com/video/TrygnY1LvGA/video.html
If you don't heat it, how do u activate the rennet?
Truthfully I didn't know rennet had to be heated in order to be activated. I was simply following the recipe from the Kefirko recipe book. That said, I guess the reason it worked for me is because I have no air conditioning and my indoor temperatures during the summer (when I made this video) range from 85-110 degrees F.
May I ask where you got the cheese maker?
Kefirko gave it to me to promote them. But I believe you can buy it on Amazon.
Thank you
Is it possible to make cheese with kefir or does it have to have kefirko
Yes. This video shows you how to make milk kefir and kefir yogurt/cheese. If you want to use rennet, simply add it to the kefir after you've removed the grains and before you pour it into the nut milk bag. czcams.com/video/3KC9e09zOQU/video.html
Best of luck to you!
I did not find where I can buy the item, can you please let me know where to buy it tks Nicky
Due to a lack of consideration for their affiliates, I no longer promote this company. That said, you can still find them at www.kefirko.com