Kefir for Beginners 

Glad you enjoyed this one!

There have been some great comments, questions and suggestions. It helps to answer a few things we didn't think to address in the video!

Glad you found this one useful!

Wow, what a wonderful routine and great results! Thank you for sharing this with us!

Glad you enjoyed this one and found it useful!

Glad you enjoyed this one Cindy!

I imagine as long as you can put enough pressure on the mesh bag to get the thicker material through the mesh that would work. You'll have to let us know how that works for you!

@@HealthyFarmLiving … Update. Works best using those mesh/net bags that holds kids toys where the pores are large. Found one at the dollartree. You can probably find them at the grocery store as well. Initially I tried Walmart’s Joie reusable mesh produce bags, but the pores were too small and had to hand squeeze to extract the liquid. With the mesh from the dollar tree, I was able to extract most of the kefir liquid by running a hard straw a few passes over the mesh bag. No longer need a colander, or getting my hands messy, or even washing any straining equipment. Currently using a gallon sized glass container from Target. I keep the straw inside the glass container.

I tried that way. My kefir likes more room.

​@strawberryyogurt0 can you share a link to the kind of mesh bag you are referring to. I am a newbie, just got some raw milk and grains and now I have to get the other supplies that I just didn't think about, lol.

Glad you found this one useful. If you're a fan of Kefir, you're going to love it fresh. It's potent, but there's nothing like having it freshly made!

Glad you enjoyed this one!

I'm really glad you enjoyed this one and thank you for the kind words. God is good all the time!

​@@HealthyFarmLivinghow much kefir milk are we supposed to drink each day?

@@anneboychuk989 I don't know that there is a guideline on how much, but we typically drink about 1/2 cup/day. If you're having it for the first time I would start with a small amount to see how your digestion reacts. 😉

@@HealthyFarmLiving I'm still trying to get some kefir milk grains. I live in Canada

@@anneboychuk989 ugh, that is just frustrating!

That one is 8 cups (2 quarts) and it's our go-to measuring bowl. We have another one, different manufacturer, and the Pyrex is much easier to pour from. I tried to find the Pyrex on Amazon and I don't see the 8 cup sold separately. I'll link to a Non-Pyrex brand that seems very similar for reference here; amzn.to/3IOGbYx

We have not used that method as we find the fermentation always moves very rapidly for us (typically less than 24 hours except the middle of Winter). As long as there is air in the mix the bugs will do their thing, so I would assume additional airflow would simply speed things up a bit vs affecting the total probiotic count in the end.

We've had this one going for several years now with pasteurized milk, but wouldn't be able to speak to the ultra-pasteurized version. Good to know!

Great question. No need to sanitize anything here. We wash everything with soap and water, but nothing else. It's bacteria and yeast based, so there's no need to take that extra step.

The kefir grains are a bit hard and rubbery, which is why they don't pass through the strainer along with the rest of the liquid. As for consistency, I can't speak to the brand you're buying, but you can "adjust" the thickness based on how much you let it ferment. The longer it ferments, the thicker it will become. That being said, check the ingredients on your store bought kefir. It may have a thickening agent (like carrageenan) in it which I've seen in other store brands here in AZ.

Sure, it's not going to hurt to wash it. It's just not necessary for this one as the beneficial bacteria that remains in the vessel simply assists with the next batch's fermentation.

It can even have a small amount of alcohol as well, of course nothing like grape champagne!

While there is some carbonation from the fermentation process we've found it to be very minimal. Shaking the finished kefir in the container will reduce that and also consuming it in a short period of time as even in the fridge it will continue to ferment, albeit very slowly.

Great question and yes, you can definitely use goat's milk. In fact, we plan on switching ourselves once we have the dairy goats on the farm. Let us know how it turns out!

Works very well with goat milk but I prefer sheep milk, the kefir is thicker and very creamy.

Hey Terri. We usually use Kiefer in our smoothies, although we have used it in a few baking recipes (it makes a really good soda bread!). The consistency when you shake it is much like a liquid yogurt.

I don't know that there's a limit on how long the grains can be "re-used" as they continually make new grains. We're still working from the original grains we were gifted back in 2020! They can keep in the fridge for several weeks, but we typically go through a quart in a week. That has stretched into 2 weeks on a few occasions when we've been out of town with no problems.

We have not had any issues with it and have used a metallic strainer since day one. The kefir we're making this week is descendent from the grains you're seeing here in this episode from a couple of years ago.

We started with Kefir grains that were purchased online and have kept them going ever since. That was back in 2019 and they are still going strong.

Hey Roy. It's more like a tangy/sour, thin yoghurt. We like it for our smoothies, but you can also add some fruit, blend it together and it makes a really good smoothie on it's own. The biggest benefit is the probiotic content as this has up to 12 times the probiotics of Greek yoghurt.

@@HealthyFarmLiving Oh, wow! I will have to give this a try. Thanks!

@@HealthyFarmLiving some sources claim that it helps you create new gut flora while yoghurt just feeds existing bacteria. I don’t know how true that is but I like it and take my chances.

@@LCamp-cr7fs we're right there with you. We'll take the extra "good bugs" as well!

Ok, now I need to know what that is. Off to Google I go...

Hey Dan! Forgot to add them to the shop but I will link it here for you: amzn.to/2VPonHC

@@HealthyFarmLiving Thanks!

Hey Linda. These were from a friend of ours who ordered them online, but you can get them on Amazon. I'll link to a couple of options for you there; amzn.to/3rKYYhM amzn.to/3Qa6Js3 Once you get them started you'll start having extra grains to share with other folks wondering the same thing!

Just brought mine from eBay

We were given ours by a friend who bought them on Amazon originally. I'll link to a couple for you; amzn.to/47qUSvE amzn.to/449b5Ts

@@HealthyFarmLiving Any links for those of us in Canada?

@@2lipToo I'm not sure on that one. I tried searching Amazon.ca and there doesn't seem to be much in the way of options there. I'm going to link to a popular option on Amazon in the US, but this is their home website. It might be worth asking if they can ship up to you guys; culturesforhealth.com/products/milk-kefir-grains

@@HealthyFarmLiving Thank you for your response. I checked my local Craigslist and that seems to be the way to go - several people sharing their extra grains. ❤️

The grains were gifted to us from a fried of ours, but you can find them on Amazon as well if you don't know of a local source. I'll link to one for you here; amzn.to/3SeyleQ

I'm going to do my best to answer, but please follow up if I didn't get this right. We always make 1 quart at at time and typically go through about 5 cups a week (just over a quart). Once we make a quart we have a new one in 12-24 hours that goes into the fridge (keeping the grains in it) until we're finished with the first quart. Then we start the process you see here over again. The quart that has the grains in it while it's waiting to be strained very, very slowly ferments in the fridge until it gets processed. If you think it's going to be several weeks before you get to that second quart you can remove the grains and put them in a smaller jar, cover them with milk and let them slowly ferment until you're ready to use them. One thing to keep in mind is Kefir will store in the fridge for quite some time. We go on vacations from time to time and have had it sit for a few weeks before being used with no issues. I hope this helps!

@@HealthyFarmLiving Thanks. So just to clarify... you make the second quart fully, and then place it in the fridge with teh grains in it after it has fermented... So eg: start a quart monday 5pm - it's done Tuesday 5pm-ish - make a second quart right away - it's done 5pm-ish Weds. Put the weds quart in the fridge with grains in it. Drink quart #1 over a few days, strain quart #2 when that's finished and drink quart 2 over a few days. Start grains on quart #3 after straining quart 2.(which would be #1 for the new week) Is that kind of the cycle? And then it just goes on forever...

@@kirrajaye Bingo! That's exactly what we do week in, week out and never run out of Kefir using the same set of starter grains from many years ago.

Hey there. We don't offer Kefir grains for sale, but you can find them readily on Amazon. I'll link to an option for you here; amzn.to/46Tw3Im

There are a few options on Amazon. I'll link to a good option for you here; amzn.to/3EIJ9vl

Hey Daniel. Well, that's a bummer. I do know there is water Kefir as an option, but it won't have the same benefits as the milk kefir.

The kefir grains consume the lactose so its digestible

I am late to the party but want to add my two cents to the topic. I am also highly sensitive to dairy products. However I find that I can tolerate fermented milk products and hard cheeses. So I consume yogurt and kefir in moderation.

If you over ferment this kefir you have all lactose ( milk sugar) consumed by microbes in kefir . This is then safe for consumption for lactose intolerant.

Daniel, Kefir feeds on the lactose in milk so it is recommended for people who are lactose intolerant.

I really wouldn't be able to say for sure, but we find our ferments are much faster when it's warmer in the house. Even a degree or two can make a difference in how fast they ferment.

We usually make 1-2 batches every week and are using decedents from the first batch a friend gave us over 2 years ago.

Thks now i understood gd nite from here

The Kefir grains we are using now are from the original batch we started with over 2 years ago. As long as you keep the alive, they just keep multiplying!

​@@HealthyFarmLiving I am a beginner who would want to try making kefir. how to make the kefir grains as starter or where can I get ir buy them?

@@rosalincastillo8754 there are several options on Amazon to purchase your starter grains. I'll link to one here for you; amzn.to/47UcwrV

Bingo, that's exactly how you limit that tangy flavor. You'll also want to consume it more quickly as it will continue to ferment (and sour) over time in the fridge.

@@HealthyFarmLiving perfect, thanks

I'm not sure how long it's good to keep in the fridge, but we've had it in the fridge for a couple of weeks before using it with no problems.

أن كانت في الثلاجه اخرجها لمده 12س قبل الاستخدام

Hmm, I'm not sure on that one. We have only used cow or goat milk to make this.

Where do you get those cauliflower looking things to put inside the jar before putting the milk please?

If you want "try before you buy" there are usually a few options in grocery and/or supplement stores, but I can definitely understand the hesitation!

The stuff you buy in the store does not taste like what you make at home. The store Kiefer is processed so IMO tastes very different. Store-bought tastes much sweeter than anything I've made it home

Do you, i have foods i won't eat also. Do you eat yogurt or sour cream? Alternatively buttermilk in baked goods and many cheeses are all versions of "sour milk"

A real shame because it's delicious, very similar to yogurt but healthier. When you compare the massive cost of probiotic supplements (and efficacy) this is clearly the simplest, most effective option, except for other naturally fermented foods. Its benefits also extend to my dogs and cats.

Lots of options. 2 from Amazon; amzn.to/3OaGyjs amzn.to/3pRW6PB Ours were from a friend of ours, so once you get yours started, be sure to share. That's what we do.

We've seen those suggestions as well and have not had any issues with a metal strainer. We're still working from the initial batch of Kefir grains that were gifted to us almost 4 years ago and have always used a metal strainer. That being said, I'm sure a plastic strainer would work just fine as well.

We have not had any issues with stainless utensils when making Kefir. The amount of time it's in contact with the material is very limited. I wouldn't use iron though.

Yes, we use pasteurized milk every time we make our batches and have no issues. It's been several years with the same original kefir grains and they still ferment really well.

@@HealthyFarmLiving thanks 🤠

Here is a good option on Amazon for some starter grains; amzn.to/484tLH8

@@HealthyFarmLiving thanks alot 😊

Hey there Elaine. I wouldn't be able to say from experience, but it would definitely be worth trying. The sugar is what the bacteria and yeast are feeding on!

More than likely no. They require full fat milk.

What I've read is that you can use coconut milk if it has a high enough fat content, but other milk alternatives tend to starve the kefir. This is just what I've read from guides online, so I can't say for sure from experience

Milk comes from a mammal. Anything else is not milk.

Soy anything except tofu or tempe because these are (Fermented/ Predigested)..is not digestible by humans. In Asia they use soy for animal fodder/ food.

Hmm, haven't heard it called that before, but that does describe it pretty well!

That's what we've been told. I imagine the whole issue with it being another language adds to some of the issue with proper pronunciation.

@@HealthyFarmLiving Ask google how it’s pronounced and it’ll give you the phonetic spelling and a voice pronunciation. Kuhfeer

It's also RE-frigerator

Wow. Stop needling her.

It’s kefIr. Emphasis on I

Yeah, we got that one wrong as well!

Hmm, I would be curious as to how that's done as well. Given how easy it is to grow and share the cultures you would be hard pressed to find one truly made from scratch.

We sure do. We're going on 4 years with no issues using metal strainers and the grains are growing strong still.

@@HealthyFarmLiving who knew you didn't have to be careful?! Lol

Tomato, tomoto. 😉

Well, there you go.

Water?

@@HealthyFarmLiving meaning bla-bla- bla… But your video is very educational. Thank you❤️

I assume you're referring to our custom, end grain cutting board? Countless heads have rolled on that....Romain, Green Leaf, Butter, even an Iceberg or 2. 😉