How to make REALLY thick Kefir yoghurt 

Stephen, I am so pleased that your health has improved. The history of kefir goes back hundreds of years and the people who ate it lived long vigorous lives. And all these new wholefood vegan food faddists say that dairy is evil and you should never touch it! I intend to get some grains and get started!

@@suecollins3246 hello, any updates? I intend to make kefir myself and I have access to grains. Thank you!

I'm having tummy issues my self . Are you still using this and is it still helping your gut?

@@michellebeebelewisfrith1544 I use it everyday usually mornings yes it is still working brilliantly. You can make it yourself just watch a couple of video clips. In the meantime you can buy it from Sainsbury's it is called Biotiful gut health ORGANIC. Kefir drink original. It is £2.80p a bottle and has a green table

@@michellebeebelewisfrith1544 Sorry just a follow on it is a green label. Don't buy the fruit laden ones to much sugar if you don't like the sour taste then mix a banana or some beery's like a smoothey. I Make about 12 bottles for approximately £6.00 use only Organic milk with the grains. God Bless if you. want, let me know how you get on. Also it is good to eat a basically good diet although we all pig out sometimes on what we shouldn't I know I do.

true!

That whey is great for making sauerkraut. Just shred cabbage and some carrots finely, place them in large jars and top up with whey making sure vegetables are immersed adding water if there's not enough whey to cover. No need to add any salt or pressing the veggies. The sauerkraut will be ready in about a couple of weeks. Whey is too precious to just throw away.

Do you have to have enough when to cover the veggies, or can you add water if you do not have enough? Will whet sauerkraut taste different than salt and water brine sauerkraut?

@@Arcadia61 yay!!

Or ferment veggies with it.

Thats metal 🤟🏻

@@maexle101 metal?

@@NoToYellowpigs metal is a material that, when freshly prepared, polished, or fractured, shows a lustrous appearance, and conducts electricity and heat relatively well. Metals are typically malleable or ductile - commonly used in machinery, automotive and other industries where required... hope this helps 💡🥸

@@NoToYellowpigs "metal" like the music genre. Commonly referred as brutal or hardcore. not washing your kefir jar for 5 years and eating the cheese crust (lol), i consider this pretty "metal"

@@maexle101 ah ok, not literally metal. As long as the nutrients in it, anyone can eat and enjoy it.

Hi are you saying that instead of taking the Whey out first, yoy instead separate the grains and then leave the kefir out to separate the Whey? How do you drain off the Whey?

@@AJ-ku9jz Actually, I have varied my process again after a year of experience. I live in Australia. It's warmer here and the ferment process may occur differently/slower in colder climates. The milk visible separates in the jar after a day. I can see a layer of whey develop somewhere towards the bottom of the jar. I put the sieve over a bowl, slide a spoon down the inside of the jar, lift the grains a little and tip to drain the whey through the sieve into the bowl. Remove desired amount of whey before processing the rest of the jar's contents through the sieve into the bowl and saving in the fridge. It thickens up even further after a day in the fridge. The grains/milk ratio in the jar will determine the timing of the separation. I cull the grains when there are more grains than milk in the jar and then takes a few days to resume a daily changeover again. I have also noticed that spring/summer milk behaves differently to winter/autumn milk. During the spring/summer period it not only ferments quickly due to warmer days and high fat in the milk, but I occasionally have to make a batch and leave in the whey to thin it down so it is still pour-able from the jug! Winter milk never seems to ferment as thickly. I don't rinse the grains (someone else's idea and it was a good one!). Just sieve well and chuck straight back in the same jar. Sort of like a semi-starter on the next ferment. I will rinse the grains, change the jar and jug in the fridge as required. Never had a problem doing this and is working well for us and our household routine. Hope that helps :-)

@@joeybrown3583 Wow thank you so much for that thorough reply. I've been doing it how you describe you are now. However, when I desire really thick greek type yoghurt texture, it's a nightmare getting the grains out. As you've done it both ways, could you describe what you did when you was removing the grains first please?

@@AJ-ku9jz Ah I see. I would just use a spoon and remove them. This was simple at the time as I had 5 large sized cauliflowers and they were easily found at the top for extraction. My current grains are small having broken up over time into approx 10/20c pieces. It would be difficult to use that process now. It is entirely possible that not rinsing them (nor being particularly gentle with them) discourages larger grains. Who knows! You will find they are easily fished out from the top of the jar the larger they are. Cheers.

Steve Just Saying Exactly! Its nothing like I do it and the results are great! Big fat happy grains. I love that about you tube. You can see what is actually working for people and compare it to what you "know " this video blows all my fussing over my grains right out of the water!

That's what I would think.

I'm pretty sure the "no metal" thing came from a time before Stainless steel! Back when metal was considered Aluminum or Pewter which are reactive to the acids produced or Copper and Silver, both of which are antibacterial and would do harm to the kefir grains and the fermented product! The no rinse thing may be because of chlorine content of municipal water systems, placed there to kill bacteria!

Exactly! Besides that, it is way over fermented. This kills off so much good bacteria.

fctuber I've actually had greyish streaks in my kefir from the metal being eroded off the spoon in a matter of seconds. That's how powerful kefir is.

Hi how do you drain your Whey from the grains?

Why not just use a sieve?

@@dmythicait’s my question too, I will try and just sieve it all to find out lol😅

Or can't you just remove the yogurt with a spoon? I've seen people doing it

@@vpambs1pt great, much easier 🫶

that's what i do and it works just fine. @@vpambs1pt

Lady Hawke, please share what you do with the whey! Thanks!

@@smith899 You can actually use the whey to make more kefir. It's full of probiotic.

@@smith899 Here are just a few of the things I do with whey: HAIRSPRAY - great for your hair and your pocket! It's an excellent protein treatment, works better than commercial hairspray, is enviro-friendly and costs next to nothing. FACIAL TONER: Spray on or wipe with cotton wool. HANDS/NAILS: Soak hands in whey for 20+minutes for a great protein treatment. DRINK IT: Add to smoothies or soups. Add fruit and leave to ferment for another day or two or more. I freeze pineapple peels and add a few to whey to make a lovely fizzy pineapple beer. Sliced apple and ginger is a good combination and berries also work well. Sometimes I just add a tot of blackcurrant cordial. Another pleasant drink is half whey, half Appletizer or Grapetizer. TREAT YOUR PETS: Animals love to drink whey and their coats will shine beautifully after a kefir water rinse or spray. Note: fur/hair will dry stiff but softens with brushing. Make whey ice lollies or cubes to give pets a cool treat on a hot day.… RECIPES: Replace vinegar or lemon juice with whey in cooking, baking, pickling, etc. Make your own super-healthy sauerkraut. IRONING STARCH: Put whey in a spray bottle for starching collars, cuffs, etc. TENDERIZE MEAT by soaking in whey or unstrained kefir. GARDEN/PLANT FERTILIZER: Dilute 1:10 with water. Click here to see loads of ideas kindly shared by Jennifer Poindexter: morningchores.com/uses-for-whey/

@@ladyhawke1357 very well said. Thank you❤️

Don't play. the music that would help a whole lot it's unnecessary

@ Steve Krause -- O, I could work with you; nicely done

Never trust a doctor, they lie. Forever pushing pills on you while telling you that they are harmless

Margy B 100% agree. my doctor put me on antidepressants many years ago and they caused me severe liver damage. my doctor told me he’s got these magic pills and if he can give a certain amount of them out to people he gets ether a holiday or a raise. I’m not joking you. I will never trust another doctor they make me sick pun intended. my liver is still not right 20 years on. I’m still healing from it. I’m currently on milk thistle and it’s the best I’ve tried.

It's called kickbacks. Doctors are under _huge_ pressure from Big Pharma to push their products. Among my friends here in the small agricultural town where I live I am the only person I know who is not on chronic medication and I am one of the healthiest. A very good friend who is on _loads_ of chronic medication has fybromyalgia and arthritis and every other damn' thing you can think of!

They DO leave it out on the counter for two days. Pay attention

Also just so you know usually when you have fast making kefir and it is very chunky on the top and very carbonated that usually means it's on the yeasty side

@@ambercalhounmusic How do you correct for this?

You can make yogurt from kefir flowers. and since they get rid of the acidic moisture, sugar isn't even necessary. the moisture is just the sour part.

I thought it was another American thing, Kefir yugurt. But obviously ignorance knows no boundaries. It is possible to make yoghurt using kefir as the starter, but there's only one video which doesn't seem reliable.

You can use stainless steel. The minimal exposure to it doesn’t harm the grains.

I'm not sure why wifey insists on washing it - but our water contains no chlorine, and is very soft.

Sandra Watts you can buy it at Amazon

Yeah, straining through a cheesecloth is much faster and easier. Also, it's curdling like that because you are using way too many grains for the amount of milk. For that size jar, you really only need a tablespoon of grains. Still... looks good!

cabadejo my tap water contains absolutely no chlorine. Only public water supplies (As in city water or rural water supply. Basically, if you pay a water bill, your water more than likely) contains chlorine!

Sanda Watts You may ask your friends if someone has some keffir grains, if no one has you may look to buy them in the internet, normally friends just share them as they start growing in quantity in a while

@Discombobulated - I'd give you a heart's up too but dunt know how to do it, so will a thumbs up be ok?

Many comments here are hilariously dogmatic... our tap water comes from a borehole and has no chlorine etc... the sugar is stevia mixed with a zero cal alcohol sugar... not natural, but it's what we like. The whey is sometimes used when I'm making flapjacks for cycling or baking bread. Our grains grew from a single piece so momentary contact with stainless steel is totally benign... the resulting material is still very tart and certainly contains plenty of whey still. I didn't realise the video had got so much attention from 'experts' :P

@@voiceofsanity999 Thank you for trying something new! This stuff looks really good, and I want to try this now! I am having a hard time hearing you in the video. Is there a way you can type out your process? It would really help me when I try to replicate what you made. Can't wait!

@Matthew Kenney - Personally, I like your approach--civil, yet imparting information you find helpful. Have always appreciated the "sandwich" formula and then I'm more apt to listen and consider what is being said to me

Don't see how raw milk would compete. I just think it may be slightly more potent. But not a necessity being the fact that the grains do enough anyway.

Wow!

I stopped rinsing after a few batches. Never had an issue just transferring the grains into the next jar taking some good bacteria with them to kick start the new batch. Technically called ‘backslopping’. I do use a clean jar each time but you just gave me an idea. I might experiment and keep the same jar for a few batches. See how that works out. Thx👍

Hi Tracey, how did your journey with kefir go?

I am curious too

Hi. It’s a year later, but just in case you’re still needing an answer, I’ll share w you what I’ve learned making kefir. You need about a tablespoon of grains of kefir for a quart of milk; that’s two cups. If you have more, the process might start going quicker. Some people say it makes it more sour. I’m not experienced enough yet to give you my opinion on that. I’ve also learned that as it’s fermenting, it releases a gas, CO2 I believe. Therefore, you shouldn’t put a tight lid on it. The jar can break if it doesn’t have space for the gas. It’s recommended that you either just place the lid on it or put a napkin w a rubber band instead of a lid. I’ve also heard that it’s best if you leave about an inch of space from the rim. Once it’s fermented, after 24 hours at room temperature, you will smell a fermentation smell and see a bit of whey liquid separating. That’s totally normal. I’m just beginning, but if you’re still in search for the answers or someone else reading needs this info, I hope it helps.

@@CookieCreamOreo thank you 😊 have you learn much else since that's worth sharing?

Try it with red fruit or put honey in it.

​@@DutchTargaryen I put honey in mine too

You mean you bought commercial kefir from store and they produced grains for you and ferment ? Wow, what brand? Also, could you tell us what milk you use?

@@eugeneysaye2685 Why wouldn't you be able to grow grains from store-bought kefir? They multiply under fermentation don't they?

@@BlackJesus8463 Because they don't give you the grains?

@@eugeneysaye2685 Because you consumer them before they have a chance to grow large enough to seperate. The original grains probably formed from a batch that was topped off with milk as people drank a little from a large container.

@@BlackJesus8463 oh, ok, thanks for your answer.

... ABSOLUTELY!

Yeah comparing to this, mine kefir grains live in 5 star hotel :D :D :D These have a military training, they must be really resistant :D

Lol!

How'd it turn out?

Is your kefir not to sour when it seperates like this?

Thank you. Honestly, we're far from perfect but some comments here are just a bit bizarre...

You can add xylitol

That is Truvia, not sugar

kefir will eat the sugar out. If you're on ketosis or diabetics, use a sugar meter to test the sugar content before eating them.

It really doesn't matter,a tablespoon of grains per two cups of milk,as long as you're in that area,let it sit for 24 hours at room temperature,than strain it and put it in another jar,and let sit another 12-24 hours you will have exactly what he had,just put alll of it in a strainer,but be warned if it was anything like mine, it will be so sour it will make a lemon jealous lol

you can give it to weak plants, of use it on your skin.

no its not

YES! Kefir whey is referred to as liquid Gold! It is actually considered a super food! Whey has a lot of protein. One of these proteins, Lactoferrin, acts as a powerful antimicrobial and anti-inflammatory. It also contains vitamin B2, or riboflavin, which helps the body to convert carbohydrates into fuel. Bovine Serum Albumin, which is abundant in whey, is an amino acid that is an effective scavenger that removes toxic substances, and supports white blood cells and helps maintain healthy cholesterol levels. So pitching the whey is about like throwing away the baby with the bathwater!

The whey helps you utilize the probiotic

I use the whey from making yogurt in pancake mix instead of milk, it makes proper good pancakes. Just doing my first kefir batch now, gonna see what that whey is like. You can soak dried beans in yoghurt whey or add it to curries.

Hi. Im new to making kefir, but I’ll share w you what I’ve learned making kefir. You need about a tablespoon of grains of kefir for a quart of milk; that’s two cups. If you have more, the process might start going quicker. Some people say it makes it more sour. I’m not experienced enough yet to give you my opinion on that. I’ve also learned that as it’s fermenting, it releases a gas, CO2 I believe. Therefore, you shouldn’t put a tight lid on it. The jar can break if it doesn’t have space for the gas. It’s recommended that you either just place the lid on it or put a napkin w a rubber band instead of a lid. I’ve also heard that it’s best if you leave about an inch of space from the rim. Once it’s fermented, after 24 hours at room temperature, you will smell a fermentation smell and see a bit of whey liquid separating. That’s totally normal. You then strain the grains and are left with kefir. You may choose to do a second fermentation. You can use the strained portion and add a small piece of fruit, piece of orange peel, etc and leave it out on the counter for another 24 hours. I personally just started experimenting with that. Since I prefer it not to be so tart, I do the second fermentation a bit differently, following a suggestion from a video I watched here on RU-vid. I only leave the strained kefir w fruit on the counter for an hour or two. Then, u put it in the fridge because it continues to ferment. I feel this produces a less sour kefir. I’m just beginning, but if you’re still in search for a bit of guidance or someone else reading needs this info, I hope it helps.

P

P

Gp

And yet it lives...

kefir eats the sugar and carbes but she put sugar, very bad...

are you aware kitchen towels are bleached

Give it a try and see if it works. I purchased the freeze dried kefir on line 3 months ago and it’s works great. It took about 3 to 4 days when the kefir was working