Learn to make kefir the easy way. Learn from my mistakes. Also if you recently received kefir grains in the mail or from a friend watch previous video on how to wake up your grains.
I took over making kefir in my family about 4years ago. My wife was using a similar process to make it. I now do it much easier and less clean up. I use whole milk pasteurized but 2% 1% even skim milk will work, the higher the fat content the creamier the end results. I use quart jars and put enough grains to cover the bottom of the jar then fill with milk to within 1/2 to 3/4 inch to allow for expansion and put a plastic lid on. I put a baggie over the top to keep free of gnats with a rubber band. I then put the jar of kefir on the counter, keep out of the sun at room temperature and let sit for approximately 24 hours , cooler temperatures takes longer than warmer temperatures. Instead of a strainer I use a slotted serving spoon. First vigorously stir the fermented mixture ( carefully in the glass jar) until smooth to separate grains from kefir. Then use the slotted serving spoon to fish out the kefir grains and place the grains in clean jar, add milk, and stir ( stirring cleans the grain helps the process along) for next batch. I make kefir every other day and store finish and unfinished in the refrigerator in the quart jars. Clean up involves the slotted serving spoon and the quart jar after finish drinking it either straight or with other ingredients.
teodora4791 Thank you, that means a lot! That is why i made the video, i found there was nothing that was as comprehensive as i felt I needed to answer all my questions so i could go out and confidently make kefir.
I have some on my counter in the second ferment.....I put peach peals in this one....this was the best video on how to make kefir, that I have seen....thank you!!!!
Thank you so much for your advice! I’m new to kefir and you have taught me so much! ( I’m new to the fermented world, I’m so excited about learning and implementing this into mine and my family’s lives!)
Amy Pournoury Hi Amy!... I am excited that you stopped by and learned more about including this Gem into you & your family’s diet. I am so glad you recieved direction and advise from my video I am so grateful you learned so much!
Very helpful video. I'm new to making kefir (about a month in) and still learning, so any new tips and videos are always appreciated. My grains are coming along well, but they're slow. It's taking about 36 hours to ferment using a ratio of one tbsp grains to one cup milk. Possibly because they were goat grains and I switched them to raw cow milk. (Brown Swiss)Thanks again for the video.
Same here. I received maybe a teaspoon of the grains from someone but it almost like seemed less and I used those with about a cup of milk and I really didn't get any additional grains. Maybe a little bit but not much. I was really disappointed. I think mine sat out on our counter for about 48 hours but it is the winter time but we usually keep our house at about 66 downstairs because we are in North Carolina so it's really not very cold out. So we don't have the heat running continuously. I'm glad to know that yours didn't yield very many additional grains either. I thought I was doing something wrong
Really happy that you used the Fido jar as this was what I wanted to use but thought I had to use a paper towel or coffee filter. Thank you for the tips!
But how do the grains breathe? They need air I think. Idk - but I don't see how air can get in and out, those jars seem to be air tight - they close quite tightly. Scared to kill the grains. 😢
From now on I am going to ferment with lid on! Tx And you don't talk too much as one guy said, urgh really guys, my mom taught me if you can't say something nice, then keep quiet! It was very informative and all the words was needed tx
Most states, (especially on the east coast) by law you can't buy Raw milk in supermarkets. I usually use organic Grass Fed, non-homoninized, full fat milk.
I received my 'Nutriseed' Milk Kefir Kit today. I paid 250 South African Rand for a tiny baggie (2.5gms!) of dried grains which will need to be reconstituted over about 5 days, rinsing and discarding the milk each day. I also got a nice jar, a totally cheap shit plastic strainer and a slightly too short plastic spoon. I don't care about that - I wanted the grains. Got them.
Thank you so much for your wonderful kefir tutorial. I wanted to ask if you can mix up different batches made two or three days apart from one another. Thanks again, George
I like your video. I have seen her video, thanks for the recommendations her 2nd book. I bought a culture to make some. I also want to make Kambucha. Thanks so much for your time
Thanks Marlene! That’s the Oso wonderful thing about Kiefer, it is so forgiving even for the absolute novice. You literally hardly have to know what you’re doing. 😊 I have found that with a little warmth and just a glass these grains will grow. Cold houses are why they won’t. But I have used coconut milk I have use ultra pasteurized I have used regular pasteurized And I have had great success with all of it bc I make sure it warm in the area. Now one thing I try to do when I’m first growing my grains is to ACTIVATE them with full fat milk that’s typically just pasteurized because I can’t get my hands on anything else and I’m really too scared to drink raw milk, I’m just not about that life I guess lol… I just feel like the nutrients from the full fat milk makes my grains start a wonderful healthy bacteria dense life. And then, after I’ve gotten a good 1/3 of a cup, I start farming kefir with full fat coconut milk, (I’m on keto) simply because milk is a mucus forming product and I don’t want to drink it daily.…I’m not allergic I just don’t prefer to have a mucus forming product in my system daily bc milk will create other inflammation issues to your body in time so I use coconut milk. But I love to start my new grains with full fat milk, in hopes that it’s sucking up all nutrients and bacteria that it needs from all that fat and lactose. I believe the sugars in the milk fat makes the grains a little hardier. But that’s just my choice. I likely could skip the full fat milk and go directly to coconut milk and get the same results. Once I mistakenly was cleaning out the kefir jar and mistakenly rinsed 98% of a fresh new batch of my grains down the drain and literally had maybe a fourth of a teaspoon of grains left after all my hard work and I just put an ounce of milk over it and let it sit overnight near my slow cooker for heat and literally begin to grow the grains all over again, and they got thicker and thicker, and I was able to regrow grains with just a fourth of a teaspoon in 1oz of milk. And got wonderful results within a few days I had a full batch ….so Kiefer is very forgiving. I personally don’t use the metal because I got my hands on a two dollar plastic strainer on Amazon, but I know people who use metal and have no problems whatsoever. DONT USE SILVER OR ALUMINUM with it. But Kiefer is literally no fuss. There’s not a huge protocol you really have to follow down to a tee. Remember, this came from one of the poorest countries and eras in our history who couldn’t afford to make a fuss over it and then grains grew with no problem. So don’t over think it. Don’t use your hands and don’t keep them open in a cold house. The fact that were all drinking rotten milk is insane to me, 😅 but there really is no huge fuss with rotten kefir milk coke to find out. The bacteria is going to be there and it’s gonna do what it do. So trust yourself you got this! I use a coffee filter over a canning jar with just the ring lid part screwed on. Perfect. I also use a slow cooker and set my jar right up next to it and that seems to always work for me and it speeds the process up a little bit. I don’t leave it on there a long time… about 8hrs and the warmer is on “warm” because I don’t really want the warm heat to touch the jar just want the warm environment and I know that it gets the grains growing in about 12 to 14 hours so you can be sure that in 24 hours you got good product…good luck!!!
Any milk products cause the mucus issue, until now with the kefir. It has really helped me get rid of mucus. I use whole organic grass fed milk most of the time, but always whole fat milk which by the way doesn’t make you fat. Check out the carnivore lifestyle.
Thanks for a great how to video ... I'm enjoying and new to making homemade yogurt --- and curious to try making a combo yogurt / kefir for a max of healthy good bacteria ... thinking of trying it in classic yogurt prep - heating milk to 180F, cooling to 115F, then adding both yogurt starter culture and store bought live kefir culture ( I have no grains) --- then continue with a 24 hr warm fermentation in classic yogurt style --- with a plan to drain to Greek yogurt consistency. Any pros / cons or advice with that idea? Thank you
I love ur video.. Im new.. ❤️ Thank you for sharing love 😍 to the community by teaching us how to do it.. I feel so loved.. Thank you sister.. God Bless you ❤️
Don't you find it takes longer to ferment using these types of jars? My kefir ferments quicker when I cover the jar with a coffee filter versus covering it loosely with a lid. When you say consistent result, what do you mean? Are you referring to thickness or flavor? Is the flavor stronger or milder with lid? Is the texture thicker using these jars? Thanks
Other video demos use cheesecloth to cover the jar for the first ferment. You make yours in a sealed jar? So, either way works, is that right? And, you don't cover your jar during fermenting or put it on a dark place?
I just started received grains I used qt jar mason, I think the grains might have grown some. I used ¾ of qt milk for the packet (not sure how much was in there). Next day I put them in fresh milk same amount. Hope their activating. Which jars are the ones you use. I don't want rust in mine. Thank you so much. I need all the help I can get. New to fermenting, too.
Hi thank you for this wonderful vedio I have goats and I would love to learn to make Kefir for my family but I don't know where to buy the grains do you sale them????
Thank you for the info. It seems that every kefir video out there recommends a different grains-to-milk ratio. I'm still experimenting with different ratios. I've yet to make a really creamy kefir.
Hello yes question please. I purchased my first kefir from the person your mentioning. I let sit for two days with fresh milk and then reap the rewards. Now my kefir grains have and continue to resemble small curd cottage cheese. How are yours as well as many others I see so large? Also I honestly cant say my kefir is multiplying either. It seems that every two days when I drain the kefir, Id swear I see the same small curd cottage cheese size kefir grains in the same amount as the previous clean out? Thought? Thanks. Andrew
Hi, this Nadine from flagstaff, az . I’ve wanting to learning how to start making kefir. I went to our health store and purchase to see if it’s something I would like LOVE IT , I’m sure where to the grains though
Good video, I've a question about using raw milk, on the one I buy it says "Milk has not been heat treated and may cause harmful bacteria" not safe for children. Would I need to boil and cool the raw milk before I add to kefir grains?
Hi. Thanks for the informative video. I have been making Kefir for a few months now and I noticed your grain is clumpy about the size of your fist. But the grain that I used is tiny about 1/4 inch diameter. After months of making kefir the grain remains the same size. So are there various types of grain that accounts for different sizes?
I really loved your video. It is so informative. My question is, I started my milk as ultra pasteurized ( I now know bad thing to do) I went and bought some just regular pasteurized today. Is there anything I should do when changing the milk out? I appreciate your help.
Thank you for your video! I started some kefir grains from the mail two days ago. I have the third batch going now. It was only a TBS and I used 1 cup of pasteurized milk for the first time, and 1 cup for the second one. We were hoping to get our first taste today, but the second batch smells "yeasty". The instructions that came with it said that it will take a week for them to reach their full strength. Now, it said we should ferment one cup for 24 hours, throw the first batch out, then ferment one cup again and it was up to us if we wanted to drink it "use our best judgement", it said. What I want to know is, whether or not the YEASTY smell is normal. It doesn't smell sour or tart or anything. We will taste it and decide in about three hours.
We have been keeping the temp at a pretty constant 71* to 72* F. We used 1 cup pasteurized whole milk for 24 hours, then 1 cup for 18 hours. There was separating whey already at 18 so we used 2 cups this time around. It does not have a foul smell, just very yeasty. I expect that when the grains are mature as you say, there will be a yogurt smell too. We do not detect any yogurt, sour cream or Lactic acid smell. It only smells like dough. Like a good sourdough on its rise cycle.
Your friend is lucky that you are sending her some grains. I don't have any friend's that have the same interest as mine, I like making my own butter, buttermilk, sour cream, cottage cheese, and my own bread's and cann my vegies, but this is the first time I have heard about Kefir milk, and my store doesn't carry it. so do you have any idea where I can get the grains??? thank's Nicky in Michigan
Very nice video! Thanks for all the info. I have a question... can I break the grains to increase them in numbers? I mean it won't hurt the culture will it?
+Chinmay Nayak They will increase on their own... you MUST make sure you ahve the right ratio of grains to milk.. like at least 2 tbsp to 1 quart milk... if you change it frequently they will grown.. if you more than 2 tbsp per quart then yes start another jar. EIther way they won't grow any faster .. key is fresh milk changed frequently.
I have been making kefir everyday for over a month and wanted to take a break so put grains in fridge but not trying to restart them is back to square one ;( I also have read not to put grains in fridge often as they don’t like it, is this true and how do you suggest making smaller daily amounts or a few larger batches but able to take a break from making and just use the big amount.
Hi,,,I just found your videos ❤️👍I live near Olympia,,,where are you at,,,I would like to buy some grains,,,I just was wondering if you are close to me,,,or if it’s better to get them in the mail,,thank you Dalene
Great presentation…you did well. The only thing I would add is when you put your new batch on the counter, make sure it is not in direct sunlight. I had someone put their kefir on the counter and the sun would hit it
I ordered some kefir grains from Etsy and I just got them. They were in small plastic bags that had a little bit of raw milk. I only have whole milk pasteurized (not ultra). Do I need to drain them first from the raw milk or can I just directly put them in my pasteurized milk?
Hi Marlene :-D Liked ... Subbed... & rang your bell! :-D Thank you for freely sharing your knowledge and experience!!! My milk kefir journey started yesterday. I have a pint jar sitting on my counter, and it's getting quite thick already! Should I let it ferment another 24 hours? I LOVE Donna Schwenk!!! I haven't purchased any of her books yet, but, I thoroughly intend to. God's blessings :-D
Kathleen Zimmerman how is your kefir adventure going? You can ferment it 24-48 hrs depends on your taste. I like mine closer to 48 hrs bc the probiotics are increased tad more than 24 hrs, yet 24hrs it tastes more mild. Your preference.
Hi, I love kefir thank you for the great video, I have one question ¿If i only want to make kefir once for twice a month how would I keep my grains from spoiling......what would the process be like?
Great video! My kifir is always runny like milk. It's sour tasting but not any thicker after 20 hrs. Using just whole milk from supermarket. Should I try and find raw milk here in Ohio? I want thick kifir like you make. Thanks for any suggestions!
+hurco40 I am always a huge advocate of raw milk its far better for you than store bought. If you can get it in ohio thats great.. google raw milk ohio and see what guidelines are some states dont allow raw milk sales, others. You can buy and dairy delivers to drop points at homes and then you go and pick up.. others you buy a share of dairy cow for the amount of milk you would use a month.. all different ways .. some states sell it in health food stores. I bet if you went 2 days you would have thicker kefir.. 48 hrs .. i have friend in arizona who makes hers and likes it thick for her its runny at 24 hrs and thick at 48 hrs.. just go longer it will be more tart but i use it with smoothies so i dont car i add banana and frozen fruit or will add natural sweetener. I just want the kefir goodness in my body... any other questions yo have feel free to ask.. my direct email is mywholefoodlife@gmail.com
I bought some Kefir in a grocery store and I am wondering if it is possible to make more Kefir from the store bought Keifir? I strained it to see if I could find any of the grain nothing big if there was grain in there it was very small.
Marlene, hi! Thank you for your answer. I used raw cow's milk. My second batch was just as thin. She says to ferment it for 24 hours and you say for 48. I saw someone else say that they ferment it for 48 hours. Yes, I am new to kefir, but not new to fermenting as a whole.
JourneyofFaith Hi! Sorry for delay in reply.. in a bit of transition w/ water damage and moving out of my home etc. get to move back in 10 days so excited. Yes for me i do 48 hours... 24 hrs will make milk kefir'd however 48 makes it thicker and increases vitamin b and other nutrients and bc i want to get the most out of my foods in the way of nutrients i always let it go 48 hrs. It is more tart but for me i dont care bc i use it to make smoothies. A lot of folks will do a 2nd ferment instead of my method and you can read about how to do that online or in donna Schwenk's book.
@@Marlene2525 , I am getting sour, separated kefir at 24 hours- and it's thin as milk, too...tastes awful. They seem to be growing, but what am I doing wrong?
Megan Ryan... Yes you can use plastic mason jar lids... IF you have other ferments in the area it may not work as well. Also I have learned it depends on what the bacteria & stuff in the air in your home that seems to affect. The GUARANTEE to have it turn out everytime is to use the flip top jars that keeps everything out & for me has produced a thick evervesant kefir every time. Yes if that works then great use the plastic mason jar lids.
Bobby.. that is called 2nd fermenting your kefir.. you can either use it as is and just add fruit and sweetener to it like stevia as in a smoothie or research how to 2nd ferment w/ fruit in the kefir.. I dont do that.. i dont need to for the way i use it.. Donna Schwenk's book i recomend in video has insts as to how to do that
Today I made my first kefir batch thanks to you. I followed all your instructions. I went 48 hours and really like the flavor. I hope you can do more videos in a near future. Thank you for this.
Jun Boo.. that makes my day!! Thank you for feedback and kudos to your success in learning a new skill that feeds your body w/ much needed nutrients!! I will make more going forward.. my home is such a mess.. i just moved back in after being out for long while while water damage was being repaired.. live has to calm down and i can get back into my routines, making kombucha etc.. gotta get that up and going again etc.. You are so welcome!!
I'm loving this fermented world. I hope that mess will be clean up(fixed) pretty soon. I will be looking forward your kombucha video(pleasee make one). Take care see you soon on other of your videos and thank you for your knowledge.
I read that some people keep their jar in the dark and some keep it out where there may be indirect light. What is your take on this, as I just started this Kefir goodness . Thank you 😊
I’m new to kefir and watch everything I come across and found your video very informative. I do have a question. I have grains from two different suppliers. I had ordered grains and they were a long time coming and thought If I did eventually get them they would probably be dead so ordered from another person. I ended up getting both and have been fermenting two different batches. My question is can they be mixed?
Absolutely! Kefir grains are kefir grains it does not matter keep doing what you’re doing I’m glad you’re enjoying learning the process of making milk Kefir.
I took over making kefir in my family about 4years ago. My wife was using a similar process to make it. I now do it much easier and less clean up. I use whole milk pasteurized but 2% 1% even skim milk will work, the higher the fat content the creamier the end results. I use quart jars and put enough grains to cover the bottom of the jar then fill with milk to within 1/2 to 3/4 inch to allow for expansion and put a plastic lid on. I put a baggie over the top to keep free of gnats with a rubber band. I then put the jar of kefir on the counter, keep out of the sun at room temperature and let sit for approximately 24 hours , cooler temperatures takes longer than warmer temperatures. Instead of a strainer I use a slotted serving spoon. First vigorously stir the fermented mixture ( carefully in the glass jar) until smooth to separate grains from kefir. Then use the slotted serving spoon to fish out the kefir grains and place the grains in clean jar, add milk, and stir ( stirring cleans the grain helps the process along) for next batch. I make kefir every other day and store finish and unfinished in the refrigerator in the quart jars. Clean up involves the slotted serving spoon and the quart jar after finish drinking it either straight or with other ingredients.
Your video has been the most informative out of all I've seen so far and I've watched at least 12 long videos so far. Thank you so much!
teodora4791 Thank you, that means a lot! That is why i made the video, i found there was nothing that was as comprehensive as i felt I needed to answer all my questions so i could go out and confidently make kefir.
How do I get some grains?
Same I plan on buying some grains
@@jacktippetts6527 they sell the on Etsy i haven’t purchased any yet but once it’s not so hot outside I’ll buy some
I agree!
New to Kefir making and I am so glad I found this video. Great directions. Thank you.
I have some on my counter in the second ferment.....I put peach peals in this one....this was the best video on how to make kefir, that I have seen....thank you!!!!
Such a good video. I am just starting with goat's milk. Really easy instructions. Thank you.
Excellent tipd and tricks. Thanks for for sharing
Just found this video, and it's helped me so much! Water leak damage is never fun to deal with especially in Winter! Good luck!
Great video, Marlene. Your kefir looks so creamy!!! Thanks.
thank you for sharing your things tbat wirked, didn't work and why. this is very helpful and you explained them well
Thank you so much. So far I am tolerating it kefir very very well. You have an amazing story. 😊
Thank you so much for your advice! I’m new to kefir and you have taught me so much! ( I’m new to the fermented world, I’m so excited about learning and implementing this into mine and my family’s lives!)
Amy Pournoury Hi Amy!... I am excited that you stopped by and learned more about including this Gem into you & your family’s diet. I am so glad you recieved direction and advise from my video I am so grateful you learned so much!
Very helpful video. I'm new to making kefir (about a month in) and still learning, so any new tips and videos are always appreciated. My grains are coming along well, but they're slow. It's taking about 36 hours to ferment using a ratio of one tbsp grains to one cup milk. Possibly because they were goat grains and I switched them to raw cow milk. (Brown Swiss)Thanks again for the video.
Same here. I received maybe a teaspoon of the grains from someone but it almost like seemed less and I used those with about a cup of milk and I really didn't get any additional grains. Maybe a little bit but not much. I was really disappointed. I think mine sat out on our counter for about 48 hours but it is the winter time but we usually keep our house at about 66 downstairs because we are in North Carolina so it's really not very cold out. So we don't have the heat running continuously. I'm glad to know that yours didn't yield very many additional grains either. I thought I was doing something wrong
Really happy that you used the Fido jar as this was what I wanted to use but thought I had to use a paper towel or coffee filter. Thank you for the tips!
I thought coffee filters was supposed to be the way as well....I think it will be better to use the Fido jars!
But how do the grains breathe? They need air I think. Idk - but I don't see how air can get in and out, those jars seem to be air tight - they close quite tightly. Scared to kill the grains. 😢
I enjoy your video s can't wait to get started yay!
Thanks it was very useful as I am a beginner and needed some useful information
Thank-you so much your direction is very clear
Great video ! Thank you ❤️
From now on I am going to ferment with lid on! Tx
And you don't talk too much as one guy said, urgh really guys, my mom taught me if you can't say something nice, then keep quiet!
It was very informative and all the words was needed tx
Most states, (especially on the east coast) by law you can't buy Raw milk in supermarkets. I usually use organic Grass Fed, non-homoninized, full fat milk.
Very informative. Thank you
Thanks for your good advice
I received my 'Nutriseed' Milk Kefir Kit today. I paid 250 South African Rand for a tiny baggie (2.5gms!) of dried grains which will need to be reconstituted over about 5 days, rinsing and discarding the milk each day. I also got a nice jar, a totally cheap shit plastic strainer and a slightly too short plastic spoon. I don't care about that - I wanted the grains. Got them.
Thank you so much for your wonderful kefir tutorial. I wanted to ask if you can mix up different batches made two or three days apart from one another. Thanks again, George
I like your video. I have seen her video, thanks for the recommendations her 2nd book. I bought a culture to make some. I also want to make Kambucha. Thanks so much for your time
Thanks Marlene! That’s the Oso wonderful thing about Kiefer, it is so forgiving even for the absolute novice. You literally hardly have to know what you’re doing. 😊
I have found that with a little warmth and just a glass these grains will grow. Cold houses are why they won’t.
But I have used coconut milk I have use ultra pasteurized I have used regular pasteurized And I have had great success with all of it bc I make sure it warm in the area.
Now one thing I try to do when I’m first growing my grains is to ACTIVATE them with full fat milk that’s typically just pasteurized because I can’t get my hands on anything else and I’m really too scared to drink raw milk, I’m just not about that life I guess lol…
I just feel like the nutrients from the full fat milk makes my grains start a wonderful healthy bacteria dense life. And then, after I’ve gotten a good 1/3 of a cup, I start farming kefir with full fat coconut milk, (I’m on keto) simply because milk is a mucus forming product and I don’t want to drink it daily.…I’m not allergic I just don’t prefer to have a mucus forming product in my system daily bc milk will create other inflammation issues to your body in time so I use coconut milk. But I love to start my new grains with full fat milk, in hopes that it’s sucking up all nutrients and bacteria that it needs from all that fat and lactose.
I believe the sugars in the milk fat makes the grains a little hardier.
But that’s just my choice. I likely could skip the full fat milk and go directly to coconut milk and get the same results.
Once I mistakenly was cleaning out the kefir jar and mistakenly rinsed 98% of a fresh new batch of my grains down the drain and literally had maybe a fourth of a teaspoon of grains left after all my hard work and I just put an ounce of milk over it and let it sit overnight near my slow cooker for heat and literally begin to grow the grains all over again, and they got thicker and thicker, and I was able to regrow grains with just a fourth of a teaspoon in 1oz of milk. And got wonderful results within a few days I had a full batch ….so Kiefer is very forgiving.
I personally don’t use the metal because I got my hands on a two dollar plastic strainer on Amazon, but I know people who use metal and have no problems whatsoever. DONT USE SILVER OR ALUMINUM with it.
But Kiefer is literally no fuss. There’s not a huge protocol you really have to follow down to a tee.
Remember, this came from one of the poorest countries and eras in our history who couldn’t afford to make a fuss over it and then grains grew with no problem. So don’t over think it. Don’t use your hands and don’t keep them open in a cold house.
The fact that were all drinking rotten milk is insane to me, 😅 but there really is no huge fuss with rotten kefir milk coke to find out. The bacteria is going to be there and it’s gonna do what it do.
So trust yourself you got this!
I use a coffee filter over a canning jar with just the ring lid part screwed on. Perfect.
I also use a slow cooker and set my jar right up next to it and that seems to always work for me and it speeds the process up a little bit. I don’t leave it on there a long time… about 8hrs and the warmer is on “warm” because I don’t really want the warm heat to touch the jar just want the warm environment and I know that it gets the grains growing in about 12 to 14 hours so you can be sure that in 24 hours you got good product…good luck!!!
Any milk products cause the mucus issue, until now with the kefir. It has really helped me get rid of mucus. I use whole organic grass fed milk most of the time, but always whole fat milk which by the way doesn’t make you fat. Check out the carnivore lifestyle.
thanks so much for the video
This was a great video. You answered all my questions. Thanks so much!!
Can I order some grains from you?
Thank you very much. Great video.
atozharris2 Thank you for stopping by and feedback.
Thanks! 🌸💕🌸
Thank you for your information can you freeze the grains?
great video thank you
Brilliant 🙏
Thanks for a great how to video ... I'm enjoying and new to making homemade yogurt --- and curious to try making a combo yogurt / kefir for a max of healthy good bacteria ... thinking of trying it in classic yogurt prep - heating milk to 180F, cooling to 115F, then adding both yogurt starter culture and store bought live kefir culture ( I have no grains) --- then continue with a 24 hr warm fermentation in classic yogurt style --- with a plan to drain to Greek yogurt consistency. Any pros / cons or advice with that idea? Thank you
I love ur video.. Im new.. ❤️ Thank you for sharing love 😍 to the community by teaching us how to do it.. I feel so loved.. Thank you sister.. God Bless you ❤️
thnx..
good luck ever.
Don't you find it takes longer to ferment using these types of jars? My kefir ferments quicker when I cover the jar with a coffee filter versus covering it loosely with a lid. When you say consistent result, what do you mean? Are you referring to thickness or flavor? Is the flavor stronger or milder with lid? Is the texture thicker using these jars? Thanks
Thank you so much great video!
Can you tell me why my grains won’t multiply? My kefir taste good though.
I really enjoyed your video. I can’t find any raw milk. What could I use instead?
I gave my grains, who were used to cows milk, heavy cream and they fermented so quickly!
I would like to get some kefir grains from you i live in Indiana your video is the most informative I've watched
Other video demos use cheesecloth to cover the jar for the first ferment. You make yours in a sealed jar? So, either way works, is that right? And, you don't cover your jar during fermenting or put it on a dark place?
I just started received grains I used qt jar mason, I think the grains might have grown some. I used ¾ of qt milk for the packet (not sure how much was in there). Next day I put them in fresh milk same amount. Hope their activating. Which jars are the ones you use. I don't want rust in mine. Thank you so much. I need all the help I can get. New to fermenting, too.
Hi thank you for this wonderful vedio I have goats and I would love to learn to make Kefir for my family but I don't know where to buy the grains do you sale them????
So helpful, love your process. How are you? New video's coming?
Thank you for the info. It seems that every kefir video out there recommends a different grains-to-milk ratio. I'm still experimenting with different ratios. I've yet to make a really creamy kefir.
Hello yes question please. I purchased my first kefir from the person your mentioning. I let sit for two days with fresh milk and then reap the rewards. Now my kefir grains have and continue to resemble small curd cottage cheese. How are yours as well as many others I see so large? Also I honestly cant say my kefir is multiplying either. It seems that every two days when I drain the kefir, Id swear I see the same small curd cottage cheese size kefir grains in the same amount as the previous clean out? Thought? Thanks. Andrew
Do you sell your grains, they look very healthy? I would love to purchase some from you.
What do you do about the baby kefir bits? Don’t they fall in your kefir? Do you use a small strainer to get them out or just drink them?
Hi, this Nadine from flagstaff, az . I’ve wanting to learning how to start making kefir. I went to our health store and purchase to see if it’s something I would like LOVE IT , I’m sure where to the grains though
Good video, I've a question about using raw milk, on the one I buy it says "Milk has not been heat treated and may cause harmful bacteria" not safe for children.
Would I need to boil and cool the raw milk before I add to kefir grains?
Hi. Thanks for the informative video. I have been making Kefir for a few months now and I noticed your grain is clumpy about the size of your fist. But the grain that I used is tiny about 1/4 inch diameter. After months of making kefir the grain remains the same size. So are there various types of grain that accounts for different sizes?
Good education
I made some cream cheese out of extra grains! I blended after straining added herbs and salt! Really good!
Hi, in the fridge the kefir will be ready in a week? Thanks
Hi love your videos how can I get the kefir grain
Thanks. Got grains from amazon. Starting the healthy journey. ❤
Thank you.
Thank you so so much!
Rita Murphy Thank you for stopping by. :)
I really loved your video. It is so informative. My question is, I started my milk as ultra pasteurized ( I now know bad thing to do) I went and bought some just regular pasteurized today. Is there anything I should do when changing the milk out? I appreciate your help.
Thank you!
Thank you for your video! I started some kefir grains from the mail two days ago. I have the third batch going now. It was only a TBS and I used 1 cup of pasteurized milk for the first time, and 1 cup for the second one. We were hoping to get our first taste today, but the second batch smells "yeasty". The instructions that came with it said that it will take a week for them to reach their full strength. Now, it said we should ferment one cup for 24 hours, throw the first batch out, then ferment one cup again and it was up to us if we wanted to drink it "use our best judgement", it said. What I want to know is, whether or not the YEASTY smell is normal. It doesn't smell sour or tart or anything. We will taste it and decide in about three hours.
We have been keeping the temp at a pretty constant 71* to 72* F. We used 1 cup pasteurized whole milk for 24 hours, then 1 cup for 18 hours. There was separating whey already at 18 so we used 2 cups this time around. It does not have a foul smell, just very yeasty. I expect that when the grains are mature as you say, there will be a yogurt smell too. We do not detect any yogurt, sour cream or Lactic acid smell. It only smells like dough. Like a good sourdough on its rise cycle.
When I make it I'll use Masontops(found on Amazon). thanks for video.
Hi Marlene. Thank you for your video, it was great and oh so helpful. I am wondering where you get your clamp down jars. Thank you!
I get mine online at crate and barrel.. here is link www.crateandbarrel.com/fido-jars-with-clamp-lids/f33489
Your friend is lucky that you are sending her some grains. I don't have any friend's that have the same interest as mine, I like making my own butter, buttermilk, sour cream, cottage cheese, and my own bread's and cann my vegies, but this is the first time I have heard about Kefir milk, and my store doesn't carry it. so do you have any idea where I can get the grains??? thank's Nicky in Michigan
hey where did you get the clamp lid jars?
Very nice video! Thanks for all the info. I have a question... can I break the grains to increase them in numbers? I mean it won't hurt the culture will it?
+Chinmay Nayak They will increase on their own... you MUST make sure you ahve the right ratio of grains to milk.. like at least 2 tbsp to 1 quart milk... if you change it frequently they will grown.. if you more than 2 tbsp per quart then yes start another jar. EIther way they won't grow any faster .. key is fresh milk changed frequently.
I am interested in purchasing some kefir grains?? Do you sell them and if so how can I get some
...to all of you; during a filming, hold your phone horizontal...
God bless you!
I have been making kefir everyday for over a month and wanted to take a break so put grains in fridge but not trying to restart them is back to square one ;( I also have read not to put grains in fridge often as they don’t like it, is this true and how do you suggest making smaller daily amounts or a few larger batches but able to take a break from making and just use the big amount.
Hi,,,I just found your videos ❤️👍I live near Olympia,,,where are you at,,,I would like to buy some grains,,,I just was wondering if you are close to me,,,or if it’s better to get them in the mail,,thank you Dalene
do you boil your milk? or do you use it raw at room temperature
Great presentation…you did well. The only thing I would add is when you put your new batch on the counter, make sure it is not in direct sunlight. I had someone put their kefir on the counter and the sun would hit it
Where did you get your brains originally? And how do you mail them, as in do they have to stay cold?
Really liked your video
Kareene Pedwell Thank you!!
Kareene Pedwell Thank you!!
I ordered some kefir grains from Etsy and I just got them. They were in small plastic bags that had a little bit of raw milk. I only have whole milk pasteurized (not ultra). Do I need to drain them first from the raw milk or can I just directly put them in my pasteurized milk?
Hi Marlene :-D Liked ... Subbed... & rang your bell! :-D
Thank you for freely sharing your knowledge and experience!!!
My milk kefir journey started yesterday. I have a pint jar sitting on my counter, and it's getting quite thick already! Should I let it ferment another 24 hours?
I LOVE Donna Schwenk!!! I haven't purchased any of her books yet, but, I thoroughly intend to.
God's blessings :-D
Kathleen Zimmerman how is your kefir adventure going? You can ferment it 24-48 hrs depends on your taste. I like mine closer to 48 hrs bc the probiotics are increased tad more than 24 hrs, yet 24hrs it tastes more mild. Your preference.
Hi, I love kefir thank you for the great video, I have one question ¿If i only want to make kefir once for twice a month how would I keep my grains from spoiling......what would the process be like?
I would like to know if I may purchase kefir grains from you & if so how & when?
Love your video!!!
I'm totally new at this and so excited to learn, I'm more of a visual learner. How can I get starters grains from you? Of course I would pay for them
Thanks from Norway💜👍
Can you make kefir grains at home or do you have to buy them?
People always say any temperature /room temp but what is the BEST temperature to make milk kefir?
Hi, my grains seem to multiply well but they are all small. Any idea why this should be? I've been making kefir for over a year. Thanks
Marlene i have a question, is kefir more healthy then kombucha??
Do I put raw milk out for 3 days to get the kifer grains?
Hi Marlene, Thank you for the video. I would like to buy kefir grains from you, if available. Thank you!
So you ferment with grains in for 48 hours?
Great video! My kifir is always runny like milk. It's sour tasting but not any thicker after 20 hrs. Using just whole milk from supermarket. Should I try and find raw milk here in Ohio? I want thick kifir like you make. Thanks for any suggestions!
+hurco40 I am always a huge advocate of raw milk its far better for you than store bought. If you can get it in ohio thats great.. google raw milk ohio and see what guidelines are some states dont allow raw milk sales, others. You can buy and dairy delivers to drop points at homes and then you go and pick up.. others you buy a share of dairy cow for the amount of milk you would use a month.. all different ways .. some states sell it in health food stores. I bet if you went 2 days you would have thicker kefir.. 48 hrs .. i have friend in arizona who makes hers and likes it thick for her its runny at 24 hrs and thick at 48 hrs.. just go longer it will be more tart but i use it with smoothies so i dont car i add banana and frozen fruit or will add natural sweetener. I just want the kefir goodness in my body... any other questions yo have feel free to ask.. my direct email is mywholefoodlife@gmail.com
Thx U for letting me know about the 1 month that kefir is good 🥰
I bought some Kefir in a grocery store and I am wondering if it is possible to make more Kefir from the store bought Keifir? I strained it to see if I could find any of the grain nothing big if there was grain in there it was very small.
Did you heat your milk prior to making kefir?
I ordered the book and ordered some kefir culture, so will be back to let you know how it went!
Amy Howell HI Amy... I am cking in... how has kefir making going for you? Have you enjoyed her book too?
Marlene, hi! Thank you for your answer. I used raw cow's milk. My second batch was just as thin. She says to ferment it for 24 hours and you say for 48. I saw someone else say that they ferment it for 48 hours. Yes, I am new to kefir, but not new to fermenting as a whole.
JourneyofFaith Hi! Sorry for delay in reply.. in a bit of transition w/ water damage and moving out of my home etc. get to move back in 10 days so excited. Yes for me i do 48 hours... 24 hrs will make milk kefir'd however 48 makes it thicker and increases vitamin b and other nutrients and bc i want to get the most out of my foods in the way of nutrients i always let it go 48 hrs. It is more tart but for me i dont care bc i use it to make smoothies. A lot of folks will do a 2nd ferment instead of my method and you can read about how to do that online or in donna Schwenk's book.
@@Marlene2525 , I am getting sour, separated kefir at 24 hours- and it's thin as milk, too...tastes awful. They seem to be growing, but what am I doing wrong?
Megan Ryan... Yes you can use plastic mason jar lids... IF you have other ferments in the area it may not work as well. Also I have learned it depends on what the bacteria & stuff in the air in your home that seems to affect. The GUARANTEE to have it turn out everytime is to use the flip top jars that keeps everything out & for me has produced a thick evervesant kefir every time. Yes if that works then great use the plastic mason jar lids.
Marlene's Whole Food Life bt t bt.
Marlene's Whole Food Life I want to star making Kefir. How do I add fruit to it ? Thanks for sharing.
Bobby.. that is called 2nd fermenting your kefir.. you can either use it as is and just add fruit and sweetener to it like stevia as in a smoothie or research how to 2nd ferment w/ fruit in the kefir.. I dont do that.. i dont need to for the way i use it.. Donna Schwenk's book i recomend in video has insts as to how to do that
Marlene's Whole Food Life thanks!
Very imformative!new subscriber here
Hadlee Athena flo Welcome!!
Today I made my first kefir batch thanks to you. I followed all your instructions. I went 48 hours and really like the flavor. I hope you can do more videos in a near future. Thank you for this.
Jun Boo.. that makes my day!! Thank you for feedback and kudos to your success in learning a new skill that feeds your body w/ much needed nutrients!! I will make more going forward.. my home is such a mess.. i just moved back in after being out for long while while water damage was being repaired.. live has to calm down and i can get back into my routines, making kombucha etc.. gotta get that up and going again etc.. You are so welcome!!
I'm loving this fermented world. I hope that mess will be clean up(fixed) pretty soon. I will be looking forward your kombucha video(pleasee make one). Take care see you soon on other of your videos and thank you for your knowledge.
Can I make a smoothie with it adding whey protein?
I read that some people keep their jar in the dark and some keep it out where there may be indirect light. What is your take on this, as I just started this Kefir goodness . Thank you 😊
fermenting is said to be best in dark--all ferments.
Can I buy the kefir grains in the Health shop?
I’m new to kefir and watch everything I come across and found your video very informative.
I do have a question.
I have grains from two different suppliers. I had ordered grains and they were a long time coming and thought If I did eventually get them they would probably be dead so ordered from another person.
I ended up getting both and have been fermenting two different batches.
My question is can they be mixed?
Absolutely! Kefir grains are kefir grains it does not matter keep doing what you’re doing I’m glad you’re enjoying learning the process of making milk Kefir.