A channel about healthy lifestyle that has nothing to do with fast and trendy diets. I love to share with others what has made my life more peaceful through food choices, supplements, exercise, and mindfulness! I am a college graduate in the education field with a constant desire to learn about health and wellness. I’m not a doctor or a dietician. I’m just always researching for the best ways to live and would like to share my journey with others who care about their health.
Health is Wealth 👸 Live in balance ⚖️ Jesus Christ is Lord and has saved all who believe in Him ⛪️
I’ve been drinking a quarter cup of Kifer for about a month not sure how much I should be drinking. I’m just drinking it for probiotics. How much do you drink daily? And did you build yourself up?
Thank you for trying out my recipe! Sweeter kefir is easier to drink for kids and many people. It takes a while to adjust to kefir's sour taste. Personally, I like both. 😊Enjoy your delicious kefir!
Fermentation Time: The tartness of kefir is influenced by the fermentation time. The longer you let it ferment, the tangier it will become. Try fermenting it for a shorter period. Start tasting it after 12 hours, and once it reaches a sweetness level you prefer, strain and refrigerate it. Use Fresh Milk: The type of milk you use can affect the taste of kefir. Using fresh milk can result in a milder flavor.
By the way, you can use metal strainer, preferably stainless steel. You think they die if they get in contact with metal but survive your stomach acid..... Who ever came up with that no metal myth...
I prefer non metal because the acid of the kefir can react with the metal, but I’m sure it’s not a big deal because they don’t stay in contact that long
It 😅s better, very creamy and more easily digested IF s😅aked 😅overnight. I use a rice cooker. If too much water, it will become less as it keeps on the warm Setting.
I sometimes have an issue with my Kefir being thinner. Do you have any advice for me? Recently I have had an issue where the grains get stuck in like milkfat and collect at the top and I can see a clear layer of separation. It didn't use to be that way the main issue, that is a recent development. So I have taken to stirring them back in and that works like half the time. But I am at this point where if I miss it by like an hour, my Kefir is incredibly fermented.
Hi! I have found that putting the kefir in the fridge when it’s almost ready really helps with the thickness. I put it in the morning and take it out in the evening to strain the grains. Hopefully this will help you! 💖 Please feel free to send me any other questions! ✨
If possible use whole milk but not homogenized and not preserved. It's the fat in the milk which also makes it thicker. Give it a shake or two during the 24 hours and then you can strain the grains and let the kefir stay in the fridge for 12 hours.
I add a tablespoon of honey to my serving of kefir and stir it well. Makes it just slightly sweet to ward of that sour taste. It works for me. Thought I'd throw that idea out there. Have a great week.
I have found that putting the kefir in the fridge for 10 hours or so after it has been sitting on the counter during the day really helps with the tartness. This step also helps slow down how often I have to feed the grains. Hope this helps 😊
I’m confused. So you set the kefir out for 24 hours then put kefir and grains in the fridge another 24 hours then strain them then put the kefir yogurt in the fridge for another 24 hours before tasting it?
I just started myself. I got grains from 2 different vendors. One from Etsy and one from Amazon. They tasted completely different. I threw away the more sour one and kept the other one. If you want sweeter, you can always add strawberries or other fruits and blend it all up before drinking it. That’s what I did until I got used to the taste. Now I just drink it plain. I still like it cold though so I keep the strained kefir in the fridge overnight before I drink it. I also always shake it first so it has a smoother texture.
@@HealthWealth4UsStep 1: where do you get the stuff that makes the chunky white liquid? (Kefir grains) Step 2: what do you do to get to the bubbly chunky white liquid in the jar? In other words, how do you even get started making kefir? Those steps.
