At home, you can make yogurt and kefir and then reculture them more times. Unfortunately, the process of making the starter itself is not easy, and special equipment is needed.
@@ThuLe-eh1xe Depends on the yeast. Those used in the food industry are important ingredients with no alternatives Learn more here:en.wikipedia.org/wiki/Yeast
Very good stuff! I have used this for Skyr and yogurt. Skyr is such a versatile product! I use this in place of cream cheese for just about every recipe now.
It means that if you boil your milk will be thicker compared to not boiled milk, along with other benefits of boiling. The ready yogurt should not be boiled for sure :)
The info sources, facts and credits are below the video, so if you wish to check them out and prove the opposite you are free to do it. Until then your comment will be just a misinformed opinion
@@nikolaytonchev3365 these are cherry picked articles and some are way outdated. no milk in usa has antibiotics or rbst hormone. its literally illegal.
At lower temperatures, our Kefir starter delivers liquid texture. At a higher temperature, the texture will be yoghurt-like. With an Instapot, it will take between 12-16 hours in most cases or up to 20 hours for the first batch. Every consequent batch will take between 3 to 6 hours max.
You’re wasting your time and money with a kefir starter. Those only have a tiny fraction of the probiotics and yeasts of homemade kefir with live active kefir grains
No, you don't waste anything, simply make it yours. The ''Kefir Grains'' are the matured version of kefir that someone started from a freeze-dried starter long ago. Live cultures have the ability to multiply and grow. The pross and cons are explained in the right video here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-vAhO7JXJ864.html&ab_channel=NPSelection
Debe hacerlo usted mismo a medida que obtiene el iniciador de kéfir e incubarlo a una temperatura más baja. Use los enlaces proporcionados para obtener más información.
@@joaquina6398 Sí, Villi es ligeramente diferente del kéfir y eso se explica en el video. El video explica bien las diferencias y cómo puede hacer un Viili usando un iniciador de kéfir y por qué.
Whether or not you are using raw milk, the first step of making yogurt is to boil the milk. So the short answer is yes, you can use raw milk as long as you boil it first. Right?
Boiling milk destroy lactoferrin, enzymes and good bacteria. Stop saying that raw milk is dangerous, if it comes from healthy animal there isn't no risk but only benefits. There are much more infections caused by hot dogs than raw milk. Stop saying bullshit.
Hi Mike, please scroll down to the scientific researches at the bottom of the description and provide please more than your opinion. You can add scientific data that prove the opposite, although in doubt that you are going to find any. Breaking down the proteins and others is desirable when making yoghurt and kefir, as this delivers better texture and flavour during the fermentation which consequently helps the good bacteria synthesize more nutrients than are found in milk at all.
@@nikolaytonchev3365 high temperature treatment for milk damage enzymes and especially lactoferrin that is very very powerful. Maybe i can understand pasteurization for yogurt(even if i make raw milk yogurt and still alive) but not for kefir, if your kefir comes from healthy animals, your kefir will be more nutrient dense and rich in probiotics species in terms of diversities and density. Better texture/thickness doesn't mean better products. In Europe we consume raw cheese dairy and their flavor is so different, stronger and more awful.
@@mike0133 the lactoferrin is a protein with an iron-binding capacity and this helps to transport iron and maintain the iron levels as the iron saturation decrease inflammation which consequently increases immunity. The Lactoferrin, however, decrease sharply in a low pH environment which is created when fermenting yoghurt and kefir, so those foods naturally are very, very low in lactoferrin regardless of what milk they are made of(boiled or not). During the fermentation the bacteria synthesise nutrients, so yoghurt and kefir are a few times more saturated with iron compared to the initial iron content of the milk. Furthermore, the yoghurt and kefir bacterial cultures make those nutrients - minerals and vitamins more absorbable by the body. The amount of lactoferrin in hard kinds of cheese is higher, but the use of raw milk when making cheese (topic for another video) is a few times safer, due to the high level and variety of the natural procesing methods and the time lag from start to ready for consumption cheese. The video is not about the use of raw milk when making cheese, so please feel free to check the scientific sources shared at the bottom of the description of the video as the video is based on facts that were well documented and researched for a century or so. Please post scientific reports supporting your point as this could improve the quality of discussion as opinions rarely help persuade anyone in the opposite.
@@nikolaytonchev3365 lactoferrin content depends also by the temperature of pasteurization, in the majority of the market dairy products, the pasteurization is so aggressive that you don't get lactoferrin.
@@mike0133 as in my previous comment - the content of lactoferrin is highly reduced to almost zero during dairy fermentation and by the fermentation process itself regardless of the milk processing(pasteurised or not). However, fermentation increases iron levels and improves the ability of the body to absorb nutrients(including iron). Always boil the milk when making yoghurt or kefir at home as lactoferrin will drop after the fermentation, however, the milk will be safe and the yoghurt and kefir will be with better texture and flavour. Please refer to the links and info at the bottom of the description.
Since the temperature is cold, Can I put my milk kefir grain and milk mixture in an instant pot to make yogurt? Or is it gone kill my kefir grains? I usually mix my milk and kefir grains and set on the counter in the summer.
To make yogurt you need yogurt starter. If using milk kefir you will make...milk kefir :) Just follow the instructions in the video and boil the milk, cool it down to lukewarm, add the kefir starter and incubate. You also can check the incubation times video, kefir grains vs. kefir starter video, fermentation video and how to get the right milk video as they all explain different aspects of the milk fermentation process.
@@NPSelection Thank you for responding 🙏💖. I have been making milk kefir using kefir grains. But Im wondering if I can put my kefir grains and milk mixture in the instant pot using the yogurt setting to make kefir? Or is that gone kill my milk kefir grains? Im trying to get the right temperature to speed up the process since it is too cold just to leave it on the counter top.
@@MrYo69nas Kefir Grains need a lower temperature than 40C - 45C that IP settings suppose to support when making yogurt. However Kefir Starter can be done successfully with IP, just keep an eye and please check the relevant video to know how to distinguish both types of kefir.
@@NPSelection Great! Would it be fine to make Bulgarian yoghurt at home using a probiotic liquid containing lactobacillus bulgaricus, Streptococcus Thermophilus and Lactobacillus Acidophilus which are a min 50 million spore-forming probiotic bacilli per ml blend with water). My question is how many ML of the blend would you suggest be added to a litre of milk?
@@justinanthonyprochemdirect401 Please check the video again to see what Bulgarian Yogurt is, otherwise would be possible to make yoghurt, but will be not a Bulgarian one using that exact blend.
Skyr is made with skimmed milk its not rich in fat as she said, they use the skimmed milk as a way to preserve the milk after making cheese and butter and with the huge amount of skimmed milk remaining they make Skyr so it would not go to waste.
By definition, the authentic skyr is cheese as well,(check the other video here:ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-CySXzX9_Z3M.html&ab_channel=NPSelection) not a subproduct made with the leftovers. It is hard to believe, but skimmed milk has not been used for human consumption too frequently(check here: slate.com/technology/2014/02/uses-for-skim-milk-before-it-was-marketed-as-a-nonfat-diet-product-hog-slop-and-wool.html) and preserving it for long was not needed (some exceptions during harsh times apply). The commercial skyr nowadays, however, is more like low-fat yogurt with added sugar, which by default does not make it authentic and the main reason to name it Skyr is the lack of definitions(The yogurt itself is defined by the lactic cultures) and the confusion among the people due to the marketing myths. The video above is to clear away the confusion.
It is real kefir made with kefir grains (more than 100 different probiotic species included) and fake ala kefir product made with DVS cultures (5-8 species same as in sour cream, milk etc.) which simulates the taste of real kefir. Kefiran is also very important component of real kefir. It acts as prebiotic and makes function in our intestines to immobilise beneficial bacteria to boost our immune system.
In the video above, you can see the exact definition and the difference between the starters. The DVS cultures are also authentic as there is no fake bacterial cultures and yeast as the difference is the stage of growth. The DVS cultures start the fermentation from scratch; thus, there are fewer polysaccharides built up during the fermentation, consequently less ''grains'', so less ''kefiran'' which is a polysaccharide. Pros and cons are explained in the video.
@@putrig4480 This app is not available for iPhone as the iPhone version is tested and would take more time until ready. However, we have beta web version which needs some more work, but if wish to try, please go to www.milkfermentation.com/
@@nikolaytonchev3365 - Tried the app on an iPhone 8 and iPad pro with most recent OS and it just crashes. If it is not going to work, you should probably remove it from the App store
Does it matter if there’s a metal or plastic lid and if I tighten it or not during the fermentation period? Also, is it most effective to ferment initially for 48 hours with starters?
The material of the lid as well tighten or loose do not affect the incubation process. The milk(proteins, fat, preservatives, additives) and temperature of the incubation usually do. The time of incubation depends on the temperature. As there are variations it is better to check the details because consequent batches usually set quicker than the first batch - 3-10 hours in most cases(again consider the temperature)
I just received my starters but won’t be able to make the solution for two days. How do I store my unpackaged kefir starters? In the fridge or leave them out in my cabinet?
Actually, there are many variations which depend on the birthplace or location of the speaker. The Russian word is ''Кефир'' and when transliterated become ''Kefir'' or Kephir (/kəˈfɪər/ kə-FEER). We definitely need to know how the caucasian people pronounce that and then will be fully correct.
An Icelandic friend made that very clear a couple of days ago. Nevertheless, in my view, it is way better than yogurt anyways! Skyr is as wholesome as the Icelandic people. Greetings from South Africa.
Skim milk is not new. Skimming the cream off the top of settled milk yields lower fat milk- “skim milk”. As long as milk has been collected, people have probably collected cream. The oldest reference I could find is from Shakespeare mentioning skim milk In 1596 (Henry IV)
Hi Bryan, Yes, you are right, but the purpose of the statement in the video is to distinguish the commercial skimmed milk made/marketed for human consumption and the skimmed milk in the past used mainly for animal consumption. It is safe to presume that in the past there was no need to preserve it for long (fermentation increase the shelf life) and because of this was not used for making dairy fermented food/drink. ''Before World War II, skim milk-a byproduct of butter processing-was not sold in stores, but either discarded or fed to chickens, hogs, and calves as a protein-rich replacement for costlier animal feed. The development of skim milk as an attractive product for sale only came about because dairy producers, emboldened by their success selling milk to Uncle Sam during World War II, seized on postwar marketing opportunities to sell what once had been hog slop to housewives and families.'' Find more here: slate.com/technology/2014/02/uses-for-skim-milk-before-it-was-marketed-as-a-nonfat-diet-product-hog-slop-and-wool.html
Please avoid using freeze-dried starters with raw and unpasteurized milk if you wish to get the best results, due to the contamination from it. Please learn more here:tinyurl.com/rct44fj You could be able to maintain great quality kefir when using a '' mother culture'' as a starter later. Find the difference here: tinyurl.com/vgeeqkl
