while visiting with a man from Afghanistan he informed me as to the way he was taught to make Kefir with a pinch of salt, a pinch of powdered garlic, a crushed cucumber, and about a cup of fresh mint leaves. this beverage has the unique quality that it makes one feel very cool even in very warm weather. thank you for your video.
@@jaminak2509 - The man he is mentioning is simply sharing a Kefir 'recipe'. This comes from the time of Mohammad. The pinch of salt is for the brain function (neurologically speaking), the powdered garlic is for the blood/heart/circulation (commonly known today), the cucumber is for the lymphatic & urinary systems (water retention, etc.) and the mint (digestion/brain function, etc.) is the 'cooling' effect' he is sharing. Back hundreds of years ago, Kefir was only made with goat's milk too. Goat's milk Kefir has an entirely different bacterial makeup (vs. cow's milk) and was/is easier to digest. His Afghan recipe is simply a handed-down version of what was commonly known as a healthy 'concoction' today. The people in the deserts at the time of Mohammad were able to stay vibrant and healthy with his/this specific recipe in extreme temperatures/environments. 500+ years ago, the other common recipe for the best health was to mix the Kefir with honey, but honey was a rarity and hard to find. Garlic, mint, and cucumber were readily available to any home gardener during those times, therefore the recipe was simple, doable and very healthy. Today, cow's milk offers the better benefits, and we have nowadays access to a multitude of additions to Kefir (including honey, etc.) since we live in different times.
I've watched a few of these kefir 2nd ferment videos and didn't understand the concept until your nice, clear explanation combined with the detailed demonstration of the process. What a great video. And all in less than 5 minutes! Thank you!
Smart move pouring the fresh milk thru stainer, getting the fermented kefir remainder into the new batch, every little bit of "starter" helps Learned something new, thanks :-)
I've just started my first batch of Kefir. It's actually my first attempt. So obviously I've been all over RU-vid to see the best way to proceed. After watching dozens and dozens of videos. I must congratulate you on your easy to follow concise and professional instruction that you presented in your video. With your approach, you have removed all the mystery and missgivings a first time Kefir maker like me had. I must have watched at least 15 videos concerning double fermenting. You made it so easy and concise. I don't need to look elsewhere. I am now a subscriber and am following your RU-vid site. Thank you so so much for your time in making this video and also making it so easy to follow.
I do my second ferment with a very small piece of banana,it's outstanding,all the sugar gets consumed, so you're only left with the great banana flavor. I also at a little cream of tarter,this is pure potassium,really pumps up the nutrients.
Update: Tried the second ferment with a bit of banana and it turned out great (tried with other fruits too but liked the result with banana the best)- smoother and a very very subtle hint of sweetness in the background. Will have to try with cream of tartar as well. Ty!
Great tip on pouring the new milk through the strainer. I started my kefir journey putting a lid on tight but on one video they used a coffee filter with a rubber band around it. I tried it and my kefir is so much thicker now. I put a lid on when I do the second fermentation.
when she first pours it in after getting the grains out its fine that its still liquid and will ferment like crazy even had she dumped it after a few hours. However the milk sugar takes a while for the bacteria to digest it out MUCH longer than people think. You can tell it by the effect the milk sugar has on you since almost all people are lactose intolerant when older. If you let it ferment it will get to the point of curds and whey and even then you can go longer while you drink it. People drink it too soon because of the natural response that when it forms curds it triggers a spoiled response when drinking it. The longer you let it go the more sugar gets used up it will be less irritating to the gut and also you get more probiotics. People also mention "getting too sour".. Thats when its really getting best--for its intended purpose. When she works the grains to get every last bit of liquid?--there is zero reason to do that such as to get the final appearance of pure grains. You are better off dumping them in even with a bit of the liquid to start the next batch. good video JUST MENTIONING A FEW THINGS.
Jay I think you're right. What I do is I wizz mine in the blender (after I've strained the buds out - I call them buds, not grains but that's just me).
You can rinse the kefir grains with the regular water and use a clean jar. I’ve had my grains for the last three years and they are healthy and grow well.
I don't bash and mash my Kefir Buds with a spoon (I call them Kefir Buds). I tap the strainer lightly on the edge of the lidded glass bowl I use. The kefir goes through but the buds gravitate to the very center of the strainer and I don't break the new little Buds off the parent buds.
I’ve been doing kefir for years, my a advice to you is to warm up your milk to about 80 degrees Fahrenheit, add few spoons to the kefir grains to let them warm up for 5 minutes, then add your warm milk ... there’s no need double ferment this way... if you add your milk cold your risk contamination and fermentation takes much longer, and that might require double fermentation, Another tip for you is that if you over ferment, your good bacteria will run out of sugar and will have nothing to feed on .. and they’ll start to die off ...careful if you ferment too long
Edyon add honey to your finished kefir. After you’ve taken the grains out. Never to the milk with the kefir grains in it. Honey will kill your grains. But very good in kefir that you are going to drink. Hope this helps.
Just started doing kefir with goats milk for a week now maybe 4 batches change every 24 h but end product is just like before I started same texture very runny? ,is it because the climate is cold our room temperature is about 16 degrees give or take
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Glad i found this video i just used kefir grains for the 1st time couldnt figure out y my kefir was so yeasty during the 2nd fermentation but its also thin which i dont like at all its like water.
Please wash the jar after 3-6 uses. You do eventually have to clean that jar. The whole milk does not need to be cold. do not tighten the lid keep it slightly lose to let the carbonation escape. fermentation also known as ripening you do not need to put any kind of sweeter or fruit if you want to separate for whey. You can put any type of sweetener if you like if you do not want to separate whey protein from milk. This lady is half right in her video.
Dear friends.The point is that the lovely women has too much Kefir Grains for that amout of milk se got there....She should put more milk for to have more constency of milk... Reason is that Grains will eat fast Lactose in Milk and thats why milk is Loose.. Thanks a lot Hope this helps
@@delvinqela2999 however. When using more grains the ferment process is much quicker!! I take out a few big tablespoons and..ADD MORE RAW MILK! HA! CONTINUE PROCESS. CAUSE I PERSONALLY ENJOY THE hmmm THICK GRAINS!! PLAIN!! HA!
Because the jar got sealed. Grains are living. They need oxygen to live and do their job. This way they are just surviving. The jar in first fermentation should be coverd with a cotton cloth only (or kitchen towel) fastened with a rubber band. I hope it helps.
@@TheUnique1981 Wrong, the kefir bacteria strains feed anaerobicaly of the lactose in the milk. You'll get kefir regardless whether you have a permeable lid or not. Don't believe me, give it a try yourself.
I love how she says this is ORGANIC milk which isn't worth a dang if it's ultra pasteurized. In that case I'd just buy regular milk that hasn't been UP. If you have no access to raw dairy you can always find a good Vat pasteurized cream top milk at a good grocery store like whole foods, sprouts ect. I'd rather just support my local raw dairy farmer at $4-$5 a gallon. Raw dairy is far superior to ultra pasteurized "organic milk" to say the least 😂
@@Horishnyk Man! I don't know where you live, but I can't get raw milk where I live for less than $12 a gallon, and the way my husband likes milk and kefir, that's out of the budget.
@@christinepro It is true that sometimes the bacteria in the unpasteurized milk will kill the Kefir grains. The way to solve this is to use low pasteurized milk. Preferably grass fed and non-homogenized.
Another person in here uses pineapple and banana in hers. They look beautiful. It's all in the timing.The second fermentation only takes two to three hours. Keep checking and when it is all a bit bubbly it's put into the fridge. Otherwise it will start separating.
There is fantastic brand available in the Midwest called Kalona Supernatural. It's organic grass fed milk that is not homogenized, and is pasteurized at the lowest temperature possible to kill bad bacteria, while saving some of the good ones. Hopefully, you can find it where you live. I get it at Natural Grocers, but our Whole Foods carries it (at $4 more per gallon). Good luck.
@@kimjohnson7469 two answers: Whole Foods has many brands of organic but not ultra pasteurized milk, I have not found such combination in any other store. Second - even U-pasteurized works. I also read and heard that it is "dead" but in the next sentence they say all your grains need is lactose. Ultra-pasteurized does not remove any lactose from the milk. I revived my bought grains after 10 days in the box with organic ultra pasteurized whole milk and it was good enough so I even drank the very first batch (after refrigerating ), not stinky at all, I am used to the great taste of the store-bought Clover kefir. Maybe it'll take longer but it'll work (about 40 hours for the first time for me in a cool kitchen). Start with just one cup of milk if you are reviving the grains.
#believerinxhrist. I've Suffered my Whole life from IBS/d .. found buttermilk helped Some, researched and found Store Kefir, More research..Kefir Grains having Tons more Good Bacteria and Many different types of strains for a better/sustainable price. I Now also make Water Kefir drinks/sodas... truly has saved my gut.. ps- our Immune System and Brain health are affected by the gut/Colon...
Hi, I'm on a ketogenic diet 3 years, And I've been making and drinking milk kefir for two years now, Here is a challenge, I did not find online : how to make high fat kefir & how to make high fat cheese kefir ? I would be happy if you prepare a guide on this subject, And is it even possible ? thank you very much
@@Followyourpassions I drank raw milk onces from a organic farm with gras feed cows and still got stomach issues afterwards. There was propably something in it.
@@dutyofcall7659 yes, if it's good controlled from a reputable source I would risk it. But it's gambling. I would love to consume raw milk. But just don't trust it enough.
@@Followyourpassions Yu simply have to know the farmer and buy it directly from them. People have been drinking raw milk since the beginning of time. It still has all the good bacteria, as well as a wealth of other beneficial properties. We've been brainwashed regarding milk.
It does not matter. Since Kefir is 100's (or even 1000's) of years old, there was no refrigeration back then, so they used any goat/cow milk they could come across - whether it be warm, fresh, cold, etc.
Kevin, the trouble is, when people bash and mash and poke and prod the buds (I call them buds not grains) with a spoon they break them up. I tap my strainer gently several times against the rim of my lidded bowl and the kefir shoots straight through leaving the buds in a neat clump in the middle of the strainer. I only recently started making kefir so each and every bud is precious to me.
Chances are her milk is ultra pasteurized which makes it more difficult to make good kefir. Best milk to make kefir without going to straight raw milk is grass fed, low pasteurized, non-homogenized milk. Even better if it's coming from Jersey cows.
Hi. Is it okay to double ferment the very first batch? Just started my first batch! Is it okay to drink the milk from the first five or six batches? It seems a darn shame to throw it out!
Gee, that first milk when I started to rehydrate my buds (I call them buds not grains) _stank_ like rotten cheese! I thought, 'Oh no - am I going to have to drink something that smells this bad?' But my buds have settled now and are starting to multiply and my Kefir smells and tastes just _fine_ !
Hi, I was thinking all this time that kefir should be prepared with milk at room temp. This is where I didn't understand, since fresh milk at room temp will have gone bad before you start preparing? But you say it should be with cold milk? Please help me here. The online store where I bought my grains didn't provide me with a clear answer. I do want to prepare with fresh milk though but dont'n know how without it being outside ghe fridge for too long...
Your sound may be turned off ! You have two volumes to address when watching video's. The first is your computers volume, now you said your speakers are on! You must be right as you know how it works and how to increase and decrease the sound leaving your computer. So now the next volume switch..At the bottom of the video screen above you have a number of symbols running across the bottom of the screen. First being > that is Play or Pause....Then you have >l this means jump forward and skip some bits.Then you have a speaker symbol, use your cursor and point on it the volume may wee be set on mute! move the volume bar and by doing this you turn the volume UP !!!! I do hope this helps you firstly to hear what this lady is talking about and any other You tube video's you had the same problem with .. I hope it works Let me know!!
She did show the final result, short of sharing a taste of it! not necessary. If you did not like the end of the video, instead of compplaining, I sugest you watch another video, there are plenty of them in RU-vid.
