[ How to make KEFIR every day WITHOUT GRAINS ] from store bought milk [ asmr ]
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- čas přidán 8. 03. 2022
- How to make simple KEFIR from pausterized milk.
Ingredients
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- 1 liter of raw milk
- 100 ml kefir
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You don't need to heat the milk. I never do and it turns out perfect after 24 hours. Just make sure you ferment it in a dark place, because light can damage some of the vitamins in the milk.
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.
Gonna save this in my "Date Night" playlist
Nice, I like that! ;))
That’s not kefir it’s yoghurt, the kefir you used is actually a type of yoghurt that is made from the same bacteria as kefir. This is more like an infinite yoghurt video than a kefir video
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.
Are there any grains that start to form after doing this process 2-3 times etc?
Thank you for posting this video
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!
You can just leave it out for a couple of days. No heating or warming necessary.
Yeah also works, but the texture is niccer at the end if heating/cooling method is introduced.
Will the kefir grains develop at some point with this method or is it just the kefir.
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.
Do I have to wait for kefir to cool down before placing it in fridge?
Not necesary, cause it is not very hot. ;)
Kifer needs no heat. And raw milk is best after making first batch with whole milk.
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
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@islandboy I put kefir in the milk when it is cooled down.
Store bought doesn’t have the huge amount of good bacteria and yeast (50+) as the grain made! Here in Scandinavia it doesn’t.don’t even smell/taste closely to the grain made kefirs yeasty smell.
They multiply in the process. It still turns out really tangy.
Can we use pasteurized milk ?
Sure. ;)
@@zenchef5363 and what about homogenized milk to make kefir this way ?
@@asmaubaid7565 yes
No one else said "no homogenized milk". Why you gotta make life harder?
Whole Foods carries raw milk
No where in the U.S. can you buy raw milk at a grocery store. Maybe from a dairy, but NOT from a store.
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. ;)
32C seems high for kefir.
Why is homogenised milk no good for kefir?
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?
All the milk is "homogenized"
Minus raw milk and all other milk that isn’t put through the homogenization process using machinery…….
How is this kefir? 😂