Thank you, Katie. This is beautifully presented, clear, simple instructions put over in an entertaining and approachable way. A great contribution to healthier eating.
hey katie - can you share more on the protein kefir recipe you brifly spoke in this video.. i am on a high-protein, less fat diet, so i thought what you said could be helpful. thanks much for this video - life saver. :)
Hi Katie! Thanks for your video, It's the easiest I could find and I value that! My question is? where do you store your gallon of kefir once it's done? Do you keep it at room temperature or do you put in in the fridge? And how long can you keep it there before it's too strong? Thank you for your time!
Hi, Angela! I keep my kefir milk in the fridge so it doesn't get too strong in flavor. I've had some in there for over a month that was still good. I have added a bit of milk, though, to keep it "fed." Hope this helps!
I used your way to make the kefir from kefir, i tried to strain the grains, but no any, my kefir is so thick n smooth, just don’t have grains, what’s the reason?
I did one litre of milk and a lil bit more than a half of a cup of kefir milk and then I left it on the counter just like you said. The first 24 hours i did take a look on it and it still seemed liquidy and not thick. So I left it for another 24 hrs and it turned out to be seperated. I shook the jar to mixed them up. So.. Is it successful and can I drink it?
I used to have Kefir grains but eventually i got tired of the attention they required. Questions: would it be fine to use uht milk like with yogurt? Do you think that I could slightly warm the milk and put it all in a big flask to speed things up? The milk at what temperature? I live in Scotland and I think the house would be a bit too cold (16-18 celcius)
Yes, you can use UHT milk. Warming it up a bit before you add the store-bought kefir and wrapping your container with a thick towel works well to keep it cozy and happy! It might need more than 24 hours, though. Taste every 12 hours until you get the flavor you want. Also, if you are able to find an electric seed starting warming mat, that helps my ferments in the winter. Stay warm, Steph!!! 😊
Thank you for this helpful video Katie-God Bless you. I just did this today: I used 12 oz of 2% org milk and added 4 oz of org strawberry kefir I had leftover in my frigidaire for this handy nifty recipe. I just went with it. So here's my question. Like I said my kefir is strawberry and in your video you said plain. Ummmm...I said, well its what I've got so let me see what happens! hehehehehe. :) Katie? DOES IT HAVE TO BE PLAIN KEFIR? Also, can I use my homemade apple cider vinegar in this to help activate or culture it?? Thanks in advance! :) :)
Hi, Amber! A year later (sorry!) I have had to use vanilla and it worked out fine it just had a slightly vanilla flavor. I just didn't use it for savory. I have never had to add other culture. Let me know how the process has gone for you! 😊
Hi, NaTasha! Sorry, this is such a late response. I have only ever had one batch that was even questionable and it was because my culture was older. I didn't drink it because flavor is not always indicative of dangerous organisms. My tips is good kefir milk should have a slightly sweet, sour smell and should be free of mold. I have not made it with coconut milk (though I have made coconut yogurt in a similar fashion) but it definitely can be. You might just need to add a smidge of sugar to give it a good start. Let me know how it goes if you try it!
