How to Make Kefir at Home- Milk Kefir and Water Kefir- Kefir Benefits (LIVE WORKSHOP VIDEO) 

Thank you so much

great to hear..thank you so much

Thank you Mag

Which chain?

Most of the starter kits only have 14 or so species. Kefir grains often have 4x more, and probably all grains have 2x more Every specie adds a possible benefit.

Grains are far superior and can be reused forever....starter cultures are only a few species (mainly yoghurt cultures) and have limited use before you have to buy more

Correct, it is difficult to get more than a few generations of kefir from a starter batch, and kefir grains are eternal, if given proper respect. On the other hand, store brands of kefir and kefir made from the starter kits, contain more cultures than most probiotic foods. Don't ever buy flavored kefir (or yogurt) because they have to use wounded sugars to keep our tiny friends from eating it. But even store-bought kefir, with it's 12-14 species is a great health benefit, if you drink it plain, or put your own flavor/fruit in it. I love letting it ferment some of the sugar, then drinking it when it is tart blueberry or peach, or whatever.

The glycemic index of milk is already quite low and the depletion of lactose (milk sugar/ carbohydrate) through the fermentation process would lower even further.

Larry, my personal opinion is that kefir grains perform a number of miracles and turn something I do not believe is a suitable food, into a super-food. They break down the toxins (pesticides, herbicides, etc.) eat the growth hormones, help the mineral balance, soften many of the fats, eat the lion's share of the carbs, and add a large number of powerful nutrients (including powerful kefiran) to the final product.

I recommend using with 2 weeks. If it gets to sour you can turn it into cheese

@@GutHealthGurus thank you!

You take a little at first, but you can take more and more over time. I do "kefir fasts" from time to time where I drink a gallon a day.

yes this is fine

@@GutHealthGurusthankyou

probably around a week

Hi Nidhi yes go slow. Kefir has a high load of beneficial bacteria that initial may trigger a herxheimer reaction. Also use colostrum, collagen and both broth as help with the gut lining

Has the kefir helped with your UC? My body started rejecting the biologicals I’ve been on for my UC earlier this year and I’m just getting into making my own kefir.

Probiotic organisms in supplement or fermented food form may crowd out pathogenic bacteria or alternatively produce antimicrobial metabolites than may suppress their growth.

Lacto-fermented Sauerkraut can and does purge put the bacteria that causes food poisoning. Even consuming the brine can stop the diarrhoea and vomiting. It's worked for our family on occasion when they've eaten something nasty.

Start consuming this milk kefir. You only need a measured tablespoon a day. Lacto-fermented Sauerkraut, kimchi is your other option. Make your own, as it's a lot cheaper. Stop eating processed food and eat real food. Stay completely away from sugar! Juice vegetables and fruit. Eat more raw vegetables because it's the raw veg that feeds the bacteria (microbes). I have Crohn's disease and am in remission 11 years from fermented foods.

Lis i use raw milk kefir and I started with full glass for week . I researched and they say it’s called a dye off period . Is that what’s making my immune system off ???

Thank you I’ll pause and try doing little at a time . It really took a toll on me

.. take all opinions with a grain of salt ... but it could help to do a good "detox " ahead of time ... or now -- now will clear out good stuff also .. but it is a cycle to clear the bad & replace with good ... make sure you're hydrated in order to flush out die-off .. otherwise it could get reabsorbed ( flu symptoms / HERX ) .. consider a coffee enema ... make sure to replace the good bugs ... and electrolyes ( not sugary gatorade ... maybe himalayan solution , ) .. use good non homogenized 1/2 & 1/2 ... if you can find it ( to make your Kefir ) ... it is not a "goal" you reach ... it is a cycle you create .. like cleaning your floor ... you don't clean well and then forget it for 3 months ..would make for a very sticky ,nasty , smelly floor ... ... if you have a parasite .. and you do not clear it / them first .. you could end up feeding them instead of clearing them .. that is why " 7th day fast" ( Sabbath ) with bitter herbs is an excellent / necessary part of the cycle .. note ( let some of it go ( kefir ) a long time and ... you have cheese ... .. and to the speaker ... if you let kefir go longer .. casein is all broken down into amino acids ... I believe " intolerance" is from lack of indigenous bacteria / yeasts that consume lactose .. it is not a disease .. but a condition .. which you can change ( & cut back / eliminate sugar & breads . and all vegetable oils .. )

@@jlondon158 do you let kefir sit longer to produce cream cheese ? I do. Otherwise it still has lactose

@@AndromedaImagination77 .. I have an oven w/ low temp = 100 degree ... have found that ( depending on your kefir source ) there are between 6 and 80 varieties of yeast & bacteria .. powdered starts have just a few .. (kefir)grains from good kefir source have many. ... they all have a temperature range that they prefer. The ones that operate at higher temperatures are more active & so produce more CO2 quickly .. making a lighter , "whipped" ferment. If you leave a jar of kefir ( one you are making from 1/2 & 1/2 ) in the oven for about 12 hours , you should see separation. If the jar is cold, from the frig, it might take twice as long because they have to warm up & get active. I also use non-homogenized 1/2 & 1/2 " Cream on Top " ... there is some inhibiting agent in homogenized ( makes the cream not separate & also inhibits bacteria growth ) .. of course -- if you have access to fresh .. it is better ... everyone says "pasteurize it" . sterilize it -- but I grew up drinking unpasteurized .. you just have to be certain of your source . All that said , find a way to accelerate the ferment @ 100 degree ( over 110 .. you probably kill all bacteria & have only yeast left .. over 120-130 ... everything is probably dead ) .. you could use dehydrator -- & use a thermometer to double check the heat. I have given starts to several folk & they can't get it to set at room temperature. After I have 2-4 jars done ( cooled in the frig - it contracts & sets ) .. I drain the whey ( slide a narrow wooden scraper/spatula down the side of the glass & pour) .. combine whey in a jar & combine the heavies in another .. heavies are at the top -- whey at the bottom. I don't bother straining the grains .. the big ones eventually disappear .. small ones are still there. I don't let jar get less than 1/4 full ( 3/4 empty ) .. the more to start .. the faster it will finish. I you start with just a tablespoonful , figure 25-30 hours .. ( I made several corrections .. "spell correct" can really make you look like a lunatic, excuse me if I missed any ... ) My Mom sets hers in a crock pot .. turned off .. pours hot water in it , & when it is 100 - 105 .. puts the jar in & covers it ( not as good as mine ) .. But if you have a low setting oven -- everything is easypeasy ... ( I usually do 6-8 quarts at a time. Takes 3 jars to make 1 qt of finished ( whey, leftover for start & actual " cream cheese ".. or whatever you want to call it ) .. don't fill jar, Leave a little more than an inch room for swell & use a drip pan. Use a plastic lid - on loose ... or use a ring w/ a paper towel to breathe through . Also ( I know blah . blah .. blah ) .. you don't have to wash jar to make next start . Just wipe around the edge for looks and to prevent a "crusty" edge.. but you can wash up if you want to .. it is all live .. & they will consume anything .. ( assuming your not contaminating it badly .. no sneezing in the jar ..) .. If you can't find unhomogenized .. regular will work , but takes longer .. if you try skim -- forget about it... FYI " Ultra-Pasturized means they microwaved it to around 270 degrees ( destroys enzymes) Pasteurized = 160 +

we will make available in future

here you go vimeo.com/ondemand/workshop

@MediaNews Stream I am

@MediaNews Stream why do you say this? Yes I make my own and have been for sometime.

GCmaf is hard to get. There are places, but with the way the world is right now, it's almost impossible to get.

If lactose intolerance yes its fine

@@GutHealthGurus Not only that, but research shows that drinking kefir lessens intolerance symptoms for lactose you ate from other sources.

@@TampaDave thank you for sharing

@@GutHealthGurus Thank you for helping to educate people about this wonderful health benefit. If everyone drank home-made kefir, I am sure it would lose the med/pharm industry $Billions a year. I was excited to add Stamets-7 to my second ferment, based on the cooperative relationship between mycelium and probiotics. It gave the final brew a subtle flavor-color, too. One day, I accidentally mixed the powered mycelium mix in with the grains and fresh milk. I have had my grains since the late 90's, and protect it/them like I would a family member. Or maybe a gift from a Goddess. So I was alarmed. But it appears the grain was happy, and has continued to have the mushroom accent, grow quickly, and hang together, so voila! Is there any research into which species may be incorporated into milk kefir grains?

@@TampaDave wow thats so interesting. I having seen any research so its great that your experimenting. I recommend using spare grains just incase the ferment doesn't work out

Are u cured now plz tell me

Some of the organisms have demonstrated colonisation

Yes, and we have receptors where they attach to us and feed us nutrients directly.

Thank you so much

@@GutHealthGurus Hi! Rochni from India. Urs is among d best kefir videos 4 beginners. 🙋 Got a coupla Qs though. Where can I shoot u my Qs. I m not on FB.

Hello what 's happening

Fizz problem sir Bottle ke bahar fizz aa raha he 4/5 din bad

@@thor-be1xf Yes, kefir can become a carbonated alcoholic drink if you let it ferment under pressure.

Thank you