Yes it is a great gift to have raw milk. One does not have to buy so much food and this food is so good for you. Bless you my friend and your farming family! Love Katrine
katrine rudolph ,Hi katrine i have a cuestion if i whant to use raw milk strait from the cow ,do i have to boil it first and then let it cool ?or can it be add to the kefir strait from the cow?
hello you made kefir butter milk it is so great the yellow cream is the traditionnal batter after shaking the milk you get the curd that's the pure butter you remind me for my grand ma had to shake the milk in some kind of goat skin well taned as leathed so awesome to see the old tradition
Wonderful video Katrine thank you. I made my first Kefir from raw milk the other day but it wasn't as creamy as yours, your so blessed to have your fresh supply of raw milk, I have to order mine online. I was fortunate to have my grains gifted to me from another kefir maker and I think the grains were not their best after transit but I'm hopeful the second batch will be better.
Thank you , I have been wanting to know know how to make kefir grains from scratch , and no one could help , but after watching your video , it's make a lot of sense . N thank a stack . Diane , from South Africa .
I have been doing whole milk kefir from the market..... but this year I have been able to purchase raw milk from one of the local farms. What a difference in taste and benefits. I hope I never need to go back to store bought milk. Your video was very helpful in the processes.
Thanks this video. I'm new to kefiring and have been watching a lot of different videos on the subject. This one was very helpful. Showing whey bubbles as an indicator that the grains have done their job and that it's time to move the the next steps. Very interesting technique to remove the whey the day after straining the grains to thicken up the kefir. I'll have to try that soon, and get a hand held blender. That was great. Thanks
i have access to fresh milk daily now, and have been only making butter, now that i am not working, i can now do so many more things with the milk, thank you so much for this, i do understand so much better, god bless
Thank you so much for sharing your kefir process, and delicious results! I have only begun making kefir for the past month, and my results have been inconsistent. I think your demonstration will help make my results more reliable. Unfortunately, I cannot keep a cow of my own, so my access to good milk is a bit limited, having to travel about 20 minutes to Chuck's Produce in nearby Vancouver, WA where they do sell a fairly high quality organic grass-fed raw cow's milk that I have been using. It isn't quite as rich and creamy as the milk your wonderful cow makes, but it's certainly better than the dead milk sold in most grocery stores. Thank you again for your lovely and enjoyable video!
BrynAndBruce Fisher-Reid Dear you - I am glad you could use this video. It`s wondeful to connect with people who have discovered the beauty of real milk! Yes Jersey milk is often very creamy. I was thinking - maybe you could let your fresh milk stand for some hours in a cool place and skim some of the cream off. Then if you take some of the skimmed milk away and use for something else - you could pour the cream back into the main milk portion for kefir. This will give you a higher fat content.....A bit of a job - but perhaps worth the effort. My kefir isn`t always thick. But when I want the thick consistency I just pour off some of the whey. Take care my friend - and happy kefirmaking! Love Katrine
@@katriner3332 This tip about using the cream is really helpful! It works. Also, I use a turkey baster to remove the thin whey. This makes it so much creamier. Then, as you showed, I use the stick blender to smooth it out. Our chickens and pup love the extra whey. Thank you again Katrine. xo
This was so lovely! And you are too! Your life looks very beautiful. I tried making kefir from raw goats milk once and learned the trick about allowing the whey to separate out but could no longer get the goats milk so started using store bought organic. (I'm in Montana usa, it's against the law to offer raw milk in a grocer) and have come to LOVE my morning kefir. This week I purchased raw cows milk from a friend and it kefired out in the cream just like yours but I couldn't figure out why the milk part was still runny. It's cool here now, I have the jar wrapped in a wool blanket for two days. I will separate the grains out and show her to sit out one more day to gather the whey. Thank you so much for your charming and informative video. I hope you have done more videos. I love the peek inside your beautiful life. Thank you again.
Thank you for the helpful information. I have been making varying amounts of kefir every day for over a year. You touched on something that has been a challenge for me in my kitchen, which is to get thick kefir from raw milk, I cannot wait to try!
I just ordered my first grains and found your video very helpful because I want to make kind of yogurt to mix it with oatmeal and leave it overnight for breakfast, trying to eat more healthy, thanks!!!!!!
sandra hernandez Dear Sandra Thanks for your words of praise. Yes milk kefir is such powerful medicine! Bless you on your healthy journey. Love Katrine
I’ve never wanted my own cow so much then after watching this video!! The quality of the milk is so vastly superior then what I can get from the local farms. They always remove the cream and sell it separately. 🙁
lovely video, thanks. rather than use a blender, i pour mine into a nut bag, or cheese cloth bag, bc i find the whey to be too acidic for me. pouring it into a bag and allowing it to drip will drain much of the whey off and thicken the kefir. that makes it creamy with less acid. works for me :-)
Looks delicious, I'm trying to find raw milk here in the US, varies by state, here in Virginia you can consume your own cows milk and dairies get around it with a "herd purchase" scheme, but I'm near the Maryland border and dairy farms can more easily sell it but labeled as "pet milk" lol, so a 30 minute drive for "pet milk"
Hi Katrine! Your video is very inspiring! Love the way your Kefir looks...Creamy and delicious. After watching your video, I ordered MKG and hope to be making my own very soon. Thanks for sharing! :)
Just waiting for my MKG to arrive in the mail. Hopefully today or tomorrow. Then...It will be Happy Kefir time! :) Cheers from United States, California.
+Lisa B Thanks so much - dear Lisa! Remember - that we can al create lots of beauty - peace and joy - right where we are. It just takes a little effort - or aot of effort sometimes. Bless you my friend! Love Katrine
Thankyou ALL for your kind words! Bless you! Yes you can make kefir with almost any milk! Pasteurized is ok too! I think the thickness will be the same. If not just use LESS grains. Love Katrine
Hi katherine, i came across your video while searching for kefir grains. I am unfortunately unable to find any kefir grains here, is there any way to make kefir without grains? Thanks a bunch, sonia.
Your kefir looks so beautiful. I make kefir with raw milk I buy from a store here in Arizona, but the cream line is nothing like the milk from your cow! I am going to try the blending method you use to make it thicker. Thank you for the great idea.
Ist time watching making kefir drink, loved it. You are looking sweet too with white dress. Did I have to put honey to taste sweet flavour or salt and pepper, ?
I dont have access to raw cows milk sure wish i did to get the cream Kefir is so healthy for us I love my kefir have made some from raw goats milk did my milk kefir grains get nice and big thank you for your video
Haha love the pumpkins in your table, bet they were from your garden, I can imagine the organic noise free country life, with cow,veg fresh air...you must hold a good healthy free life! Thank you for sharing katherine, I love the video and very clearly demo, I am new to kefir, was surprised to see a spoonful of kefian can make 2liters of milk kefir. I was given only a small spoonful of kefian two weeks ago, I was thinking to gown mine a bit more, then gradually introduce more milk. So at the moment, I am drinking the first day kefir, if I could make more kefir with my spoonful, I would get more milk, and then make a second day drink is better, right? Can I use goats milk? The cream is just the fat of the milk, i never buy full fat milk before I had the kefir, someone said its no good, why people now like to buy the milk with no fat in it and think it's good for them? Thank you for sharing:-)
angelabluesky Welcome my friend. I am glad you can use the video. Yes living a natural - healthy life is so good - and SO important for us humans to thrive. Take care - and God bless you dear! Love Katrine
Thank you for the great video! Do you have any tips for those of us who don't have access to cows and have to buy milk from the store? How can we get keifer grains from store bought milk?
I love kefir so much. The top of mine never comes out yellow like that. But that’s probably because I’m using homogenized milk. How on earth are you getting that little of kefir to ferment that much milk?!?!? That’s totally totally different world from my grains. Wow. Here you had ultra-power grains 😝
Homogenized milk is pasteurized. The milk proteins gets modified. After heating and cooling the milk, you will get slight thicker Kefir. Raw milk has higher fat contents and natural preservative that helps in better coagulation process during fermentation. Kefir made with pure goat raw milk works like a longevity medicines which is equivalent to mothers milk to infant.
If I strain it before 24 hrs it is watery. If I wait 24 hours it seperates and is watery. If I go longer than 24 hours it is watery too. I would love my kefir to be thick like yours... I just can't figure it out
Hej Loretta Thank you for your mail. This was my problem too, until I started using much LESS kefirgrains. Make sure you have nice warm temp. and use very little amount of grains. Maybe only half a teaspoon pr 2 liters!! Then just leave it till you see the whey seperate. Good luck! Katrine
Hi Katrine! I'm doing kefir in my little cold house in Sweden so to give more temperature to it I put it near the electric stove ...I had a thermometer near the jar and it came up to 40 Celsius degrees! It was very warm, half down was whey and the kefir grains where at the top with a little bubbles. Was it too hot? Do you think I could drink it? Do you think the grains survive? Thank you! Belisario
Loved your video! So helpful and informative. What do you do with extra kefir grains? I have A LOT of extra grains at this point. They grow more and more each time! Also you mention a kefir cleanse. Please do share what you did. Thank you!
Oh thank you my friend! Yes you can eat the grains or feed them to animals. I have never done a kefir cleanse. I have tried a whey cleanse. A kefir cleanse is just drinking kefir whe you are hungry and having lots of water - enemas - rest - bathing all helps the proces too....Bless you dear Bob! Love Katrine
I simply take out from the top what I want to drink. Hmm a CUP! And add more raw milk!! I like the thick grains. Plain. Maybe fruit . Blueberries and a few seeds. NO ADDED SWEETNERS!! but I DO start with much more GRAINS.
Hello! When you want it to thicken up after the grains are removed, do you put in the fridge with an actual lid or a cloth cover? I have plans to use this to make a ranch dressing with fresh herbs but would like it a little thicker. Thank you
Thanks for this great video, you explained it very nicely. I have a question, how do you make sure that the milk will not curdle? Since you are using raw milk I think there is more chance that it will curdle.
Hi there thanks for the nice message! Well my milk doesn`t curdle. Only if I leave for a long time. I don`t think the kind of milk makes a difference there.......Take care my friend! Happy kefir making! Love Katrine
I have tried kefir with a heat pad (made for seeding etc.) 1 Tbsp grains in a quart of milk and have gotten very curdy results with whey at the bottom. The temp on the pad was 75-78 degrees. I decided to do it again and did not use the heat pad and left it in the cabinet above our fridge and after 2 days there's not much happening. I don't see much separation happening. Maybe there's not enough heat in the house/kitchen/cabinet (?). Not sure what to do. Any suggestions are welcome!
I am an ignorant nd my English is poor.. First talking about he firs jar the one you said .. “ I did this jar yesterday”. How that jar got that thick layer on top.. how it fermente so. fast.. or you put some lemons in it yesterday? Thank you
Hi my friend! The thick layer is cream that rises to the top as it is raw unhomogenized milk. The fermentation is fast when you use raw milk and the temperture is warm. In winter it can take longer.
I was to told that the bacteria in raw milk fights with the bacteria in kefir grains, so no need to use, since where I live raw milk is more expensive..your thoughts?
Hi there! I do not exerience that. Traditionally kefir was made with raw milk I am pretty sure. But if you cannot get it - don`t worry. With a good pasteurized milk you can still make a very good kefir. Good luck my friend!
Did you put the kefir grain in the raw milk from the day before, or does it grow naturally in raw milk when you let it sit in room temperature for a day? Kefir grains aren't available at all in my place and I'm desperate to get my hands on them. Please help.
