I'll need to make a video to cover these questions fully, but here goes..( also see link to one of my other vids below) Why? Because it's better than buying it from the store & cheaper; more natural & powerful than store bought- without the processed additives. I like the taste of Kefir. It's a longevity product, anticancer properties. Fighting cancer has been one of my life missions. Anything I can add to prevent this I'm game. Stomach problems are very prevalent today for many people, this should prevent me from getting problems down there that have to do with antibiotics and modern diet wrecking the gut microbiome. So it is extremely powerful to take after any antibiotics to rebuild your system. The number of times you've take antibiotic is the more your microbiome is wrecked. I've taken them before of course in the past, so I take kefir to heal the damage and restore my system. It should be mandatory to take after antibiotics if you want to stay well. Especially some of the more nasty ones they give out. I was an early adopter of the lifeway kefir when it became popular in America way back when only natural health circles were talking about it around 2004. I've been deep into natural health since the 90s & kefir has many health promoting properties. I don't believe in germ THEORY, its a false theory.. Louis Pasture was wrong, I believe in terrain theory! This is the reason it's impossible for them to make me sick with "c_vid" or any flu . but the next person gets sick🤔.. it's my microbiome system, terrain, that keeps me healthy not the covid bacteria that makes me sick. Its the other persons broken system that allows them to get sick, their terrain is whack that's why they get flu and I dont. If covi is so deadly then why cant they make me sick with it at all?? 100% fallacy, it's not a deadly bacteria. The people, they are out of symbiosis. My terrain is healthy, I have a symbiosis not an imbalance like most modern people. That's also why I'm into raw milk, Pasture was wrong! Millions of years we drank raw milk unpasteurized! Only the last 100 yrs have we not - and look at the health decline & the rise of modern diseases. If you look at old people, still alive, that drank raw milk as children.. Their own kids are dying before them, the kids had never drank raw milk.. Kefir can provide a health giving product like raw milk for people that only have pasteurized milk. Its putting needed bacterias back in to the dead milk. It's the best option for people with no access to raw milk containing billions of healthy bacteria good for the human body. Symbiotic bacterias are very important to the human. Modern life & antibiotics wreck our microbiome. Kefir provides many billions of healthy bacterias, yeasts, co-factors and just so much that is not in a modern diet. It is proven to have anticancer properties. I searched many years for longevity secrets, since the 90s. Back then I was ahead of my time also in knowledge of this stuff. Let's just say, in 1995 I was saying baby powder & baby oil is toxic & cancer causing.. people didnt believe it.. Today J&J has been sued, baby powder is basically asbestos for your baby! & Baby oil is mineral oil, industrial cutting fluid, gas petroleum derived & both are cancer causing! For your baby! Sounds good right? "Lets build that cancer treatment facility, it's a trillion dollar industry" All of the assult our bodies are put through today we need to actively fight against it and actively work to restore our own health. It's been a mission of mine since 1995, when I joined the Cancer prevention. Coalition & the Westin a price foundation. I was brought up through cancer research of Dr Samuel Epstein and then natural medicine w/ Dr. Mercola when he started his site in 2003. I was a web contributor back then talking w/ other doctors.(not a doctor but doesnt mean that you dont know anything.. true healing is illegal) There is also a book called Body by God, by jordan rubin, it was one of the first big exposes about the gut mind, body, immune system connection. He healed himself from near death gut problems. I was one of the first readers. Listen man, the bacteria actually control your body!! you are 90% bacteria 10% human cells. Human microbiome project proved this- nuts right? The bacteria send signals to your brain also. So kefir is putting controllers into your system that are needed but not available in our diets today. They can modulate your entire body. Bacteria are the main part of the immune system, they do the cleaning. The goal of modern medicine is to destroy bacteria. This is a grave fallacy. If these bacterias, yeasts, ect... they have such control in a human that they can actually change the way you look! Studies show this. If these Symbiants are so powerful they can change how you look, think, feel, & heal. Then I'm tapping into ancient symbiotic bacteria that can not be produced my man. In a way I'm adding back bacterias in the body that have been largely wiped out in the modern world. Its helping restore what's missing from modern humanity. I feel a real connection to the people of the caucuses. Many secrets are in russia and that's one reason they dont want us to talk to them. Some russian doctors saved my life from that scourge of plant based and vegan diets. I got really fckd up by that for a few years. So if these bacteria are so powerful in the human system, then they are in me as they were in them. Doing things, changing it to the way it's supposed to be. It's almost like I am connected to the ancients through dna of the kefir. They are in me, in my head, its serious when these things can actually control your body and mind. People do not realize this about bacterias. Gut brain connection is real, the bacteria can even change the way you think! Get this- even salmonella is good! It's natural in the digestive tract for breaking down foods to usable nutrients. You cant live without it. & Its not possible to make me sick with salmonella, I can tell you for sure, will never happen the way I live my life now. That's a whole 'nother story I wont get into.. See a clip on my personal channel of Aujonus Vonderplanitz, he's a genius that was far ahead of his time. Said things that were proven 40 years later, he was laughed at & later proven right! Hes responsible for getting raw milk legalized in California, first place in the country. He's highly censored all over the web. Only small clips remain, he gave hundreds of speeches, of which I have in a file off line. He was my most recent mentor, very smart guy. Here's a 2 min clip I'm allowed to play, was a 1 hr interviewn. Barely scratches the surface.. the point at the end is it's hard to make people sick if they drink raw milk! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-rvkioL-6d7Y.html So the People of the Caucus mountians who consumed kefir are known to live a very long life. It has massive amounts of bacterias, rare amino acids, proteins, & vitamins. As far as health healing i have seen direct results. I had an appendicitis during height of the plandemic. They dont know what causes it but I know what did, I made a mistake eating a bunch of dry cereals one night, no fluids, when my system was not used to that in anyway, I had been animal based. Next day I had pain starting at appendix. Didnt realize for a few days when shit hit the fan. Literally 100 times a day and can not drink any fluid system is full nothing moves. Had to be really extreme dehydration man. So I didnt take any treatments from doctors, didnt plan to anyway- it burst and all that. No medications, I dont do that, no pain meds either, rode it out. I healed it myself. I already had plans what I would do if such occured. They say you will die.. well yeah, I dont buy it. It was bad, worst pain really felt like zombies ripping my guts out for 3 days; burning claws all the way around - Peritonitis.. My whole digestive system shut down, the appendix swelling blocks off the illeilciecial valve. Nothing moves from small to large intestine. You start to go septic, your dying basically. I was all by myself during this saga Once I could take in fluids. I went on raw milk diet for 2-3 weeks, then a liquid diet, like a raw eggnog, for a few weeks till I was able to start solid foods. Well it wasnt really normal foods the way you would eat them.. The healing program was all by my design, its a very long story, but it worked! Zero medical treatment. For about a year I had some issues, swelling/scar tissue & moderate pain, had to pump my stomach ocassionally when the swelling increased - but it was doable. I just couldnt bend over a lot.. It was a long road but in the end I was stable and still had my appendix. I had some occasional problems and swelling still if I bent too much and irritated it. But when I got my kefir back it seems to have healed it fully now and I dont feel it anymore. No pains have come back since reintroducing kefir. It was the final step to complete the system of healing. This was typed on my phone seeing only a few lines at a time so its probably all over the place.
@@thekefircode7399 You have a lot of passion around this issue of health and diet--this is good. Good also that you take responsibility for your own health and don't hand yourself over to medical professionals who for the most part have been trained to manage disease rather than cure it....why would I want to cure a sick person anyway, when my comfortable lifestyle depends on his/her monthly (often weekly) contributions? A system that gives Doctors more incentive to prolong a disease than to cure it is a bad system. More power to you!
Hi, you can buy live kefir grians from many sellers in Pk. (Please leave your own comment next time..) I found a number of them by googling it. Research these options. thenaturesstore.com/products/active-kefir-grains-pakistan wellshop.pk/product/kefir-grains---living-probiotic-enriched-549230/ www.shoppingexpress.pk/search/milk-kefir-grains-organic.html Also amazon, ebay, some on facebook. Do your own research on the sources.
Thank you for another great video about your raw milk kefir grains learnings. I have learned from you to go big with milk kefir grains. Currently, I’m at 2:1 ratio and I leave it out for just a couple of hours and then refrigerate to slow fermentation down. As I’ve stated in prior comments, I’m using pasteurized, homogenized milk - but I’ll be back to using raw milk soon!
Pasteurized works fine for kefir.. its easier not having competing bacterias.. of course I gotta go raw it's my thing. I like the cream and freshness and obviously i like to drink the raw milk. I got 3 gallons this week. I get to see my milk girl and cows every week. Man my milk girl Rene is blessed. Really blessed & doing gods work. She has a new baby, number 8 or 9. The baby's so cute and so healthy just a perfect 6m old baby.. even the dog on the farm is one of the healthiest dogs I've ever seen. Raw Milk fed her eyes are so clear and coat is so good. Lives outside & No smell when you pet her or stickiness. She hears my car and usually comes to see me. Then runs off barking to the secure the farm & show off. I was gonna put a picture of her at the end of the video, forgot.
In California your raw milks in store should be standardized in a way. Lots of regs and testing. In Illinios you gotta got to the farm and buy it kinda under table from a small family farm mostly. So the quality can vary and there's little to no testing. The best milk I found was done in the oldest way. Milked & put right to my jar.. it's not something that everyone can access. It's actually pretty rare to find.. Some other farms here try to do bulk tanks and cool the milk before giving out, state claims your supposed to.. well that just messes it all up. You have to have a big facility to do factory production of raw milk with proper cleanliness. Without sanitizing the milk too.
@@thekefircode7399 You know it, man. In California we have a great raw milk source in Raw Farm out of Fresno. The raw milk, raw heavy cream, raw butter, and raw kefir are expensive. They have higher costs because they must maintain very high standards of cleanliness. They can’t heat their way past unclean conditions. They flash chill the milk and test. Right now I can afford pasteurized, homogenized milk but … soon … soon …
I figured this was the issue. I activated my grain with whole pasturized milk as suggested and switched over to raw but i noticed minimal change after 36 hrs. Sure enough it turned to clabber before the grains could ferment. Now i put the grains in with half the amount of milk, hopefully i can build up from here. Thanks!
Hey brother. How are you? Hows it going? I'm fascinated by your channel. I was born and raised in england in the city and have never really learned or even heard about much of this Natural healing area style. My family come from PK and are big into local produce and raw m!lk and Raw Da!Ry but coming here and growing up in the city, the modernization k!lls all of that. Crazy I've got raw milk in the fridge and decided to get some kefir from Amazon to help go along with that. The one I ordered from Amazon are "12 sachets of freeze dried kefir starter culture for homemade milk kefir". Now at the time of ordering this I didn't know anything about kefir (and still don't really) but judging by your video, I'm a little worried if I can even make kefir. I got a few questions if you don't mind brother 1. As mentioned before, I ordered a "freeze dried sachet of kefir starter culture". I have no idea what that means but can I make kefir with this? 2. If the quality of my kefir is low (It was very cheap) should i pasteurize my milk first so that it can work better? If yes then how do you recommend I pasteurise it? 3. Could you please write a little guide for me on how to exactly do this whole kefir thing? Some tips for a complete beginner like me. I got no clue and would like to take info only from a reliable source such as yourself. Big thank you brother!
What's up! Sorry for the delay.. 1- no need to ever pasturize raw milk.. 2- what you've got is a 1 time use kefir starter. It very similar to making a yogurt, you can save like 1/4 of the ferment from 1 of those & make another like 3 or 4 times maybe. In order to do it full time you need live kefir grains. 3- I'll get back to you with a run down ... ✌ ✌ I support all mid-east countries except that one that's bombing civilians.. Actually happy the houthies got some balls to stand up to US. Someone needs to..
I did 2 videos where I talked about this subject and go over reasons why.. Here's a link to one of them 👍 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-BwOCXnfSyjw.html
Ok, I see you already saw that & you dont like a lot of yeast taste. I have talked about that in the 2 most recent videos, probably with you in mind. You should try to pull your ferment earlier and avoid the ferment at room temperature getting too high.
I bought some kefir grains a week or so ago. They were the plumb cauliflower type. They still make nice kefir but the grains keep getting smaller and smaller until they're like rice now. I ferment them anaerobically at 65 to 70 F and stir them gently about every 3 hours. I've never put them in the refrigerator. Do you know what could cause this? Thanks
What kind of milk? Sounds like their starving. Rice sized, in just a week all of them shrunk? That's just not right, is it possible they irradiated in shipping or something? Maybe a change in milk and shipping could stress them but this sounds extreme. Warmer temperatures will increase growth & feeding rates. But still it shouldn't be shrinking at 65 in a week.. I would try warmer and see what they do as a trial.
I think you solved my problem. I can not get my raw goats milk to turn with the kefir grains I use for store bought cows milk. Should I use more grains or a different grain for just goats milk? Thanks
More grains will help. There needs to be strength in numbers; enough to over take the raw milk bacterias. Or start with raw milk grains but swapping is doable. I describe it in a video called something to the effect of - powerful grains, or strength in numbers.
I'm just starting out and want to get to using raw milk exclusively. Can I gradually increase the amount of raw milk until the grains are strong enough? I'm still reviving the grains I received so haven't started with raw yet. I appreciate this information!
They can go right to raw milk. There are no worries, just keep them fed daily & keep the milk level low so they can win. 8oz milk or less if you just got them, increase milk as they grow. Good luck 🍶🥛🥛 Also see my video about strength in numbers it goes into more detail.
No you cant. That won't make a kefir. There is not a starter with kefir, only grains. Realistically you could do it 1 time with store kefir and get a different tasting raw milk ferment. More like a yogurt type product. It wouldnt be transferable again because theres not a matrix to hold all the bacteria & yeast, that hold in the grains.. you can get grains for 20 or less from 100s of sellers on ebay.. Just check them out and evaluate the seller.
So how much milk to grains ratio are we using if we use raw milk? Can the same grains switch btw raw and pasteurized milk? Also can you drink the raw milk you leave on its own?
I only use raw milk so.. yes I have no problem switching back and forth as long as you use lots of grains. The milk turns to clamber & then curd. Yes drinkable if it ferments well, depending on farm quality. 🍶🥛 happy kefirin'
@kefir code I got yellowish surface float on top of kefir container but when you scoop in there it was white as usual. Taste and texture is pretty the same as pasteurized milk kefir. Could you give some advices? Normally I use pasteurized whole milk.
That's cream & if its Warm enough, it starts to turn to butter, no problem.. Mix up the container a couple times during ferment to help prevent butter formation on the cream layer. Some milks make butter easier than others, I like it
@@thekefircode7399 thank you very much for your reply. I got the same answer from farmer who provide me raw milk. BTW my fermentation temperature is around 30-34 C.(86-93F).
The hot temps like that will increase the butter conversion. It's no problem, tasty morsels. Reducing the ratio a little to a 1/4 may help because the speed of the ferment also have influence. I assume you are refrigerating much of the day or did you just start out? Follow my start new grains video. What country are you from? Thanks!
@@thekefircode7399 My country is Thailand. I usually ferments 450 ml. (15.2 OZ) raw milk which just taken out of 4C (39F) with 1 full tablespoon of kefir grain in normal room temperature (~93F) for 12hours. appreciate your advices. I will check out your recommend video.
@supasitj ok, you havent built up a lot of grains yet. My videos will still help you understand the timing changes as they grow bigger quantity, or adjustment of ratio to maintain same ferment timeframe.
I thought I explained it fully. You leave some milk out at room temp or above 65° - or 70° is better. Then you see what the milk does on it's own. The result will show. I talk about it in other video with raw milk focus. (Though I only use raw milk) I test it regularly as it fluctuates in a natural farm setting. My farm is straight from teeth to bucket to jar. If any contamination gets in through teets or whatever you will find out when the raw milk ferments.
Well not kefir but you can make clabber which is just fermented raw milk before it turns to curds. But that wouldn't be kefir. How clabber turns out depends on farm quality. I talk about this in other raw milk titled videos.
Ok well I dnt have enough yet. So I dnt even know if mine I paid unbelievable for are ok ! They screwed up the delivery n it sat at the ups facility in Az for 3 days! I’m trying right now to see if they r any good ! HELP
Fresh milk & change it regularly. I would put them in a little fresh milk for a few hours, then strain and put in fresh milk then let em sit 8- 12 hours, strain, then leave it 12 hours in 8oz milk strain. Then leave it out up to 24 hrs. . Something like that, the timing doesn't have to be exact. 🍶🥛🥛 Video on starting new grains. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-9RU3q2Xf4io.html
Hello, I got mine on Ebay, from a raw milk farmer, since I use raw milk. It's good to start out with grains adapted to what milk your using, raw or pasturized. Find a good seller, check reviews on Ebay, Amazon, esty, ect. I like grains characterized as plump, as they're likely healthier grains. Some will send tiny little grains which may stay tiny, or may show a lack of health for the sellers grains
Started my kefir grain with raw milk. After watching this video i think i need to switch to whole pastuized for a bit to grow the grains. Can i just switch over with non-issue?
I haven't seen any problems switching to pasturized for a bit. It just makes it easier for the grains to take over the milk, less competing bacteria for the kefir to deal with. I started mine in raw milk they grew fine, but either way should be ok.. If you intend to use raw milk I would switch back to it within a couple weeks to a month. My start new grains video shows the growth in raw milk over 30 days ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-9RU3q2Xf4io.html
Welcome, good luck 🍶🥛. also take my advice about testing your raw milk by itself to see how it ferments alone. Your kefir has to be done before the milk itself ferments to curd
3 part milk to 1 part grains, aka 1/4 th grain ratio... ie if you have 1/4 cup grain use 3/4 cup milk. Somewhere close to this, give or take depending on conditions.
Should be fine.. there will be a lull maybe, but they should prevail. Test your raw milk on it's own to see how long it takes to ferment naturally. The kefir needs to be done before this point.
@@thekefircode7399 thanks, for the help, i tested on a cup and the grais got stuck on the cream on top, and didnt meke kefir. How could i possibly fix that?
@enzomoura5845 everything I talk about.. you have to disturb the grains. Also it will take a few days for them to adjust. Remember they are now competing with other bacterias. That's why use less milk, especially in transition. You want the grains to take over before natural milk bacteria.
Also I meant leave just plain raw milk out at same time as kefir to test quality & see how fast it ferments on it's own. It will need to be warm like 68°f, plus.
