Sweet Donna. Thank You. I miss SEEING you on your recordings. It is helpful and supportive to SEE what is happening to a human who is using and promoting a protocol. It gives me HOPE to SEE a body's response to a particular process (Lifetime of fermentation and aging for example). Hoping to SEE you again soon and certainly to see you just as often!
I’ve been making and drinking kefir for a few years. When I was on 3 antibiotics for 18 months to treat a severe lung infection I was able to tolerate the treatment with no problems. I understand many give up on the treatment because of issues physically. I’m sure i did well because of my healthy gut!
Thank you Donna ❤ Wow, I use to make Kefir I had 3 to 4 quart jars brewing in my fridge all the time. Sadly with moves I lost my beautiful grains. I would let sit for 24 hrs then put the whole quart jar in the fridge. Then when I needed some I would separate the grains and put in a fresh clean jar with fresh milk and let set 24 hrs, and start the process again. My culture would be fine with the grains in the fridge for 2 or 3 weeks. That's me, i had no problems . My mom and I were the only ones who drank it, we loved it. I have ordered more. In watching your videos just reaffirmed that I need to drink again. I have developed a rare autoimmune disorder, so I need to get serious again 😊 Thank you again ❤
I just ordered my kefir grains and can't wait to try kefir milk and I also want to try fermented vegetables.I am not on any medication for my blood sugars I need to go for another blood test because my last one was not normal, and I feel my thyroid is low again and hope that kefir and fermented food help me. I am allergic to preservatives which is why I can buy fermented kimchi in stores...I am excited to listen to your podcasts. Thank You Thank you
When I started making kefir, I was warming the milk. I then found your channel and you never said anything about that. In fact, I remember you saying something about using cold milk because milk kefir likes to cold ferment. I had more success at that point. My grains almost double every 24 hours, so I keep them at 1/4 of a cup to about a quart of milk. When my second ferment starts to separate on the counter, I place it in the refrigerator. Later that day, the milk with the grains starts to separate and they too go into the fridge. I strain the grains from the kefir about every 24 hours and that seems to be working for me.i do shake my kefir jar before straining to reincorporate the whey back into the curds and that helps me to strain it easier. Thank you so much for teaching us how to make milk kefir and to improve our gut health which overall improves the body’s health in a good way. Take care.
I do a second fermentation and use two strong magnets facing each other on the outside of the jar, duck taped. If I get the separation that's a good thing, the bottom is whey, and the top creamy layer is the probiotic.
Thank You from Australia I am learning a lot ! I have made all the mistakes you have mentioned in your video and podcast ! Now I have all the right knowledge !!!!
I started drinking it daily and I had no health problems but I swear my energy and digestion are SO MUCH better now after about 6 weeks of consistency. I went on vacation for a week and didn’t have kefir and I could tell a difference in the feeling of bloating around my tummy.
Your kefir grains are awesome. They are much more active than the ones I bought on etsy. If I leave them in too long they will turn the milk into a fizzy foam and shoot out as I unscrew the lid. Like a milk soda I shook up. Makes amazing kefir
Grateful for the important tips in this video. Makes it all come together and make sense. How do you know if you bought the best grains? Are there different milk kefir grains?
Thank you for this, I am getting on wonderfully with my kefir and just love it. Also giving it to my son who has just been diagnosed with Crohns Ulcerative Colitis.
Hi Peggy , I haven't traveled with them on a plane before so I'm not sure how they would do. It depends on how they were stored etc. But make sure you are making kefir every day this is what keeps them the most happy. You can also email us at support@culturedfoodlife.com for more help.
I have a question! I love kefir and made it for years but it gives me pimples on my lips. Any idea why or what causes it? I would love to fix it because I love it so and want to drink it again!!
Could someone tell me how much is a good amount to take each day. I'm 74. I do eat yogurt, both regular and Greek yogurt, so this would be in addition.
Have you ever tried a smoothie with Kefir and Durian? I have some frozen durian in the fridge but I read that durian shouln't be consumed with alcohol, and thought maybe it shouldn't be consumed with other fermented foods either?
My grains are from 2017❤ when I take a break I put the grains in the fridge with undiluted evaporated milk and add about 1 oz weekly. I tried to "convert" them to water kefir years ago and they started to die, so I -very apologetically- gave them their lactose back and we're to being a happy family again🤗 I have 2 questions: 1. Have anyone made kefir from goat's milk? 2. I read somewhere not to use organic milk because it's ULTRA pasteurized instead of just pasteurized...is that true? I'm afraid to experiment and hurt my little friends again...
Hi Elena. Oh yes they are a very different culture than water kefir crystals so they don't like the high sugar environment. Yes you can make goats milk its wonderful! Also yes you don't want to use ULTRA pasteurized as this is hard on the grains long term. I full article explaining how different types of milk work with kefir grains: www.culturedfoodlife.com/what-kind-of-milk-do-i-use-to-make-kefir/
I have made kefir with goats milk because i am lactose intolerant I found it a bit hard to drink because it’s heavier so I did some research and found out that the grains feed on the lactose so I have been drinking cow’s kefir with no problems , the other issue with goats milk was the cost ( 3 times more expensive here in New Zealand than cows milk) the taste was not as good as cows milk either. In my opinion I would not bother with goats milk unless of course you like the taste of it.
@@silvialozano8762I'm assuming you're using raw cow milk ? Because some said it's better to use pasteurized milk first and then switch to raw, or can i straight use raw milk? Thank you.
What if L. Reuteri does the same thing that kefir did? Total separation of whey and curds, can I just give more inulin stir it and put it back in refrigerator till the next day and it will thicken up??? Because that’s what I’m doing…
Hi...I ordered your grains and put them all in the jar with 2% milk and it came out thin and weak tasting. Didn't like the weak taste. Immediately reserved the grains and started another batch, this time with whole milk. in 17th hour I had two inches of grains, with no separation but in two more hours I got a ton of curds and waves with yellowy liquid on bottom. I guess it over fermented 4 hours before the 24th hour........so my question is, u kept saying need to add more milk, did u mean to the batch that is over fermenting in that jar and then proceed to let it keep going till the 24th hour or did u mean when i see that happening the process is done and next time i make it to add more milk? I added 3 cups initially and there isn't much more room in the 32 ounce jar for more milk. My house is rather on the warm side in fall. 80 degrees. My grains were hard to actually see in all that curding when straining, it all kind of looked like very tiny bits of curdled cottage chz. But i reserved what i thought were grains, probably got some curds in that reserve too..and started again...praying i will get good results this time. I used two tablespoons each time i did it btw. Please tell me if i did something wrong and why is it so hard to tell the curds from the grain in my batch?
Thank you for sharing your wealth of knowledge. How does goat milk compare to cows milk in regards to the beneficial bacteria etc. Would the whey still have proteins similar to dairy?
Hi Glenda, Goats milk has its own wonderful benefits and the probiotic benefits remain the same. Check out this article on using different kinds of milk for making kefir : www.culturedfoodlife.com/what-kind-of-milk-do-i-use-to-make-kefir/
Thank you for your videos. We have just started activating Kefir grains. We have been noticing a clumpyness that sticks to the side of the glass jar. What would cause this. It all taste ok but doesn't look like the store bought.
Hi , sounds like you are using dehydrated grains and not live grains? Unfortunately, the dehydrated grains do not work very well (if at all). Live grains or Kefir starter culture packets works best for making kefir and are so much easier to work with.
After giving my grains another week , they have started producing beautiful creamy Kefir. Adding a bit of cream to the milk has given us great results. I am glad we didn't give up too soon.
Why does kefir cause constipation? No one has mentioned that important fact in their videos. They say 2 cups a day but no reason. The fact that drinking too much can cause serious constipation. Shouldn’t that fact be vital information for those of us who have never heard of kefir until a couple months ago . I checked for information about it after I bought my first bottle because I couldn’t believe how much I liked it, the only food that made me feel so good. I wanted to know why. Everything I read didn’t have any cautions listed except 2 cups a day - nothing else. Kind’ve 👎🏾 Thank you
I got my grains from fashion teas it’s thick but clumpy even through a strainer it’s not sour I think he said for a week to build it’s strength n getting sour ….
Thanks for doing this. I might need new grains….. there’s a layer at the top but the bottom never changed and looks exactly like milk when I put it in, so I let them sit for 48 hrs. Then my grains went the opposite way……. It’s milky on bottom and clear on top and it doesn’t smell good or sour but I tasted it and it tastes a bit sour…... Does this mean their dead ? Should I buy new ones ?? ; )
You can shake the bottle to make lower half milk mix with top kefir. You have to check it time to time like an hour or two, shake it gently. Once you feel whole milk is converted to kefir, then use it.
Hi Donna, I was wondering if you ever encountered a pink film on the top of your kefir? I let it sit for 3 days because I forgot to take care of it. I wasn’t sure if i should drink it or continue to use the grains. I would really appreciate your input! Thank you!
does diff kefir have different thickness. I use same milk for 2 diff kefir. 1 kefir (every bit tiny in size) becomes thick/curd & little sour, tastes very good. Another kefir (big in size as seems many stick together to be a big cluster) never thick/curd and doesn‘t has the sour yogurt taste and it never has whey
No they can not. They can't be made from scratch. The store bought kefir is also not as strong as homemade and doesn't contain as many probiotics. It's a great place to start out , but homemade is so much more powerful
I find the curds are so thick now I cannot clear it from the grains. I an scared to be too vigorous with a spatula in case I crush up and mash the grains
I’ve just started making Kefir but I think I must have done something wrong. It’s been mixed with whole milk for 2 days but nothing seems to have happened it’s still like milk with bits floating in it. Have I added too much milk for the amount of grains?
Hi Donna, does Kefir held with Candida and Rosacea? I have trouble with both, it does seem worse after starting cultured food, but not sure if it’s just the healing crisis?? Xx
Hi Donna, I am new in your channel. I bought kefir grain online and I use regular whole milk. I noticed my grains always sink after fermentation (20hrs.) but it's thick and taste like coconut water for me. Is my grains bad? Should I still consume it?
Ugh- still fishing for your one random video that you say DONT use oefanic grassfed milk !!! Wish there would be titles in the thumbnail on what kind of milk and not what milk to use!!
