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Podcast Episode 69: The Liquid Gold in Kefir 

Donna Schwenk
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Whey has been called liquid gold, and it has been used throughout history to help with many diseases. It's a superfood that can help with a myriad of ailments. Kefir cheese has many wonderful properties too. Let me show you the many properties and ways to use this wonderful food!
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5 сен 2024

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Комментарии : 177   
@SwingAndSway245WBC
@SwingAndSway245WBC 3 года назад
You can make Feta cheese by boiling milk (slowly) and adding the whey a few table spoon at a time. Then you scoop the curds (using a spoon with holes in it) and toss it into a strainer covered with 2 layers of cheese cloth. Keep the process going. When the milk becomes transparent and yellowish, there is no more cheese in it. The next step is folding the cheese cloth (as you make kefir cheese) and put something heavy on top. After a few hours the cheese is hardened. Then I recommend putting it in salty water (you can use the water extracted from the cheese or boiled filtered water). The salt add taste and preserves the cheese. I also cut the cheese, enabling the salt to penetrate it. Let it stay in the fridge over night. Enjoy!
@-8_8-
@-8_8- 2 года назад
Thanks Gal! I didn't know about making feta. I've made mozzarella and ricotta. My mozzarella is not saleable. I need to make it more so I will become more patient. And possibly add more salt. I'm straining some curds right now for a garlic tarragon cream cheese. We shall see if the flavors work out. I'm thinking about getting some royal mold and trying to make a softer ripened cheese.
@simon-515
@simon-515 2 года назад
For feta I just added a bit of salt and pressed the kefir in a cheese press wrapped in a cheese cloth, cut it into medium sized triangles and then left it over night in very very salty water to start forming the crust. Left it in the fridge for two days to develop a dry coating crust on the cheese. Then in a very clean jar, prepared like I was canning, jar and lid. I put medium salty water that was boiled five minutes in the clean canning jar. Very important to be as close to sterile as we can get it. I used a tablespoon of salt per two cups. I then put the cheese into the canning jar and put it in the fridge. It was fantastic. Kefir, spinach and caper stuffed chicken breasts. Salads. Whatever you would put feta in. Very creamy. I still have some in the fridge after three months. Just really important to boil that jar, lid and water you put into the jar.
@mariannereno8501
@mariannereno8501 2 года назад
Keifer is Amazing! My health is so much better every day ! I feel fantastic.
@LoriAvis
@LoriAvis 5 лет назад
Thank you, for re-inspiring me!!! I bought grains from you about 4 years ago and enjoyed making all of your recipes. Life got in the way with a move, 2 children getting married and 2 new grandbabies for us. For almost 2 years I have been nurturing and keeping the grains alive by changing the milk and storing them in the fridge. Every now and then I would make a batch of kefir just to give them a break from the refrigerator but for the most part they have just been stored. Yesterday I decided to get back in to making it regularly and today I see your new post. Great timing!
@CulturedFoodLife
@CulturedFoodLife 5 лет назад
Happy fermenting Lori!! Hope you are doing well! Happy to be an inspiration for these powerful foods!
@ale347baker
@ale347baker 4 года назад
How often did you change their milk to keep them alive?
@LoriAvis
@LoriAvis 4 года назад
@@ale347baker Gosh I can't 100 percent remember but I was lax on it. Probably at the most every 2 weeks I would give them another 2 cups. Sometimes I would forget and it went up to 4 weeks a couple of times. When it went longer in between changing the milk I would make a batch of kefir to test they were still ok.
@darlarousch6339
@darlarousch6339 11 месяцев назад
You are getting better and better. I came back when I saw you interview Dr. Davis, it was so interesting and I am so grateful for your podcasts.
@darlarousch6339
@darlarousch6339 11 месяцев назад
I use the prebiotics with kefir and make a very tasty yogurt, as Dr. Davis suggests. I put it in a yogurt maker for 36 hours. It is delicious.
@Ken-ol2kx
@Ken-ol2kx 10 месяцев назад
I do a second 24 hr. ferment using powerful magnets duck taped on the outside of the jar. Most of the time this causes a separation, whey on the bottom and the cream on top.
@luckydesilva6733
@luckydesilva6733 Год назад
I simply shake whey with the cheese part of the kefir and drink a glass every morning . My IBS is clearing and I have so much energy . My husband also takes a whole glass in the morning on empty stomach . Thank you for this video with so much information .
@ruby2411
@ruby2411 3 года назад
I use the whey for my chia seeds breakfast and the rest with milk kefir. It works really well.
@OyaRevolutionary
@OyaRevolutionary 3 года назад
Sounds great, might try myself
@donnamarielouiseverriersha5206
@donnamarielouiseverriersha5206 3 года назад
We are all very thankful you chose to stand on your path We learn so much from all your experiences I now am going to make Kefir for my Best Friends and especially my mom and Mark that are having exhaustion very early very easy Doctors don't give any answers They both have heart issues one has diabetes I thank God for finding Kefir plus all your knowledge Thank you bless you always 🙏 💓
@marina_m11
@marina_m11 3 года назад
Hi Donna, I discovered your channel, website and podcast today as I was looking for mor knowledge about my new kefir grains-wow! I’m so happy & lucky to be here. You’re a gem, your information & caring are so needed. Thank you
@pkavenger9990
@pkavenger9990 3 года назад
My experience about Kefir in curing my gastritis. Day 1) constipation but got a relax feeling Day 2) constipation, lot of gas and bloating Day 3) i used double fermented Kefir Milk and then loose motion but i did not feel bad about it or felt weak. Day 4) i am eating a lot and getting tolerant to Kefir Probiotics and no gas, still diarrhea but it dont take my energy that much. its like my food just disappear in my stomach now, no time or trouble digesting it. No acid Reflux. Day 5) its next day
@markmaxwell4890
@markmaxwell4890 2 года назад
Have you healed from gastritis completely ?
@pkavenger9990
@pkavenger9990 2 года назад
yes, but the damage to the stomach takes time to heal. Because stomach has acid to digest the food. So you have to avoid things that need a lot of acid to digest.
@markmaxwell4890
@markmaxwell4890 2 года назад
@@pkavenger9990 so you think kefir healed your stomach ?
@pkavenger9990
@pkavenger9990 2 года назад
@@markmaxwell4890 of course, like i said I could hardly eat gluten or drink milk etc but now I can eat all of the things and the upper side of my stomach near the solar plexus I used to feel pain there every day was gone after 2-3 days of using it. Now i just dont put a lot of pressure on stomach by eating lot of food or dont do excess of anything. Cause stomach is the strongest organ of our body but when it get damaged, it takes a long time to heal completely. Fasting also helps. Although because of changing my diet gave me a lot of muscles and I lost my fat too. I hope now everything you want to know have been answered 😂
@RobertRyan-ul8xq
@RobertRyan-ul8xq 10 месяцев назад
I like it to over ferment; I strain the whey off and save!! Remove the grains; take the heavy cream from the grains and I add a big spoon full of raw honey; second ferment for another 4/ 6 hours mix it than put in Frigidaire it thickens and is delicious!!! I use the whey to make my pancakes in the morning!!
@paullemay3218
@paullemay3218 5 лет назад
Thank you for sharing another great podcast. I make nut based cheese and have found lately that using rejuvelac made from millet works great as a culturing medium. I like a firmer cheese so after the culturing has occurred I put a nut milk bag in a strainer pour the cheese into that and put a weight on top of that and press it for a few days. I do all of this at room temperature. Makes for a nice tart cheese. Just thought I would share this. Take care and God Bless. 🇨🇦😎
@CulturedFoodLife
@CulturedFoodLife 5 лет назад
This is genius Paul! You are a fermenting pioneer!
@paullemay3218
@paullemay3218 5 лет назад
Donna Schwenk I was struggling with getting nut milks to culture using other methods so I decided to try this and it seems to work. I believe that it the inspiration I have received from listening to you that has given me the desire to at least try. Thank you again. 🇨🇦😎
@elenazakiryenok2913
@elenazakiryenok2913 2 года назад
Hello Paul, could you please teach me how you prepare rejuvelac from millet and use it for nut based kefir/cheese? I love dairy kefir and it’s products but my daughter is a vegan. I want to make it for her.
@paullemay3218
@paullemay3218 2 года назад
@@elenazakiryenok2913 rejuvelac can be made from almost any grain. Millet, quinoa, wheat berries are what I have used. Soak grain overnight in a clean glass jar with a mesh covering of some type. I used nylon window screen because I could wash, sanitize and reuse . Then rinse well. Put the jar at a 45 degree angle allowing liquid to drain. Do this every day until you see the grain sprouting. Then fill the jar with water and let the process of fermentation begin. After a few days you will see bubbles forming and then you can strain off the liquid rejuvelac, discard the grain and start again. There are many RU-vid videos on how to do this and also google is your friend for methods. I hope this helps. 🇨🇦❤️ I found quinoa the easiest one. Sprouts very quickly. Usually the next day.
@darlarousch6339
@darlarousch6339 5 лет назад
Donna, thanks to your podcasts I started making kefir, then kefir cheese. I love them both, I eat them every day. I've been trying cultered foods but I find it hit and miss so far but I will not give up!!
@CulturedFoodLife
@CulturedFoodLife 5 лет назад
Make sure to visit my website, all of my recipes are different ways to incorporate them into your diet, from dressings, to dips and even desserts! It become a habit over time :)
@Funinthesecretplace
@Funinthesecretplace 5 лет назад
Love your info!! I’ve been making kefir at home and accidentally made kefir cheese haha 😆 xx
@nobodynothing2594
@nobodynothing2594 3 года назад
Me too ! And turned out to be awesome!
@nnelson5492
@nnelson5492 4 года назад
Thank you so much for all of this vital information Donna I truely appreciate you
@annamariamalveaux8867
@annamariamalveaux8867 4 года назад
Thank you so much. Now I know how to use my excess whey. I’ve learned so much from you.
@CulturedFoodLife
@CulturedFoodLife 4 года назад
Thanks for listening! Hope you enjoyed it!
@RB-rz3pj
@RB-rz3pj 3 года назад
I drink this stuff!! It truly is like gold ... like no other! 🌺
@JTWaters68
@JTWaters68 Месяц назад
I use my kefir whey to make probiotic sodas. I use different juices, and I especially like it in coconut water.
@HugeniaCooney
@HugeniaCooney 5 лет назад
Thanks for the tip of whey soda! I was gonna buy water kefir for making soda, this is sooo much easier!!!
@CulturedFoodLife
@CulturedFoodLife 5 лет назад
You'll love it!
@mauracruz6649
@mauracruz6649 5 лет назад
Thank you wonderful woman 😇🤗😘😍👍👌👍👌👍👌👏👏👏👏👏👏👏
@shepirate
@shepirate 3 месяца назад
Your website is beautiful and informative; so much thought has gone into it. Thank you for your generosity. Your website is a reflection of your inner beauty too.
@Surfacetensionne
@Surfacetensionne 2 месяца назад
Thank you for the great info! Love your videos
@terrestrialfan
@terrestrialfan 8 месяцев назад
Thank you so much for sharing all of your experience. Its so new to so many, and can really help the ones that haven't yet seen its benefits...
@CynthiaArmstrong7
@CynthiaArmstrong7 5 месяцев назад
This is so excellent thank you. Much health to you this Easter!
@johngiovanni5406
@johngiovanni5406 2 года назад
Thank you so much for everything you do, to keep us healthy
@k-vd3702
@k-vd3702 Год назад
Oh WOW! Thank you for all you do! Appreciate all your hard work and sharing with all of us! ❤️🙏🏻
@RhodeToPrepping
@RhodeToPrepping 2 года назад
Thanks so much. I am just began making kefir about six weeks ago. I had a spoon full and had no reaction, next day I had a juice glass full, no reaction, then the following day I drank 10 ounces. Yummy. I make the thicker version and cheese a lot. I take a bite and honestly I have this wonderful feeling inside my tummy, not completely different than nibble of soda cracker when you are sick with the stomach flu. My tummy is saying thank you for the food. Well, why I write is to tell you I am getting a lot of whey and was wondering if I should take it to the bathtub with me, scalp and body. Recently, within the last three after a real battle with Shingles got two skin diseases. The skin issues are getting better, so I was thinking about putting the whey on and sitting in the bath until the tub filled up. Thought it might make a good hair rise after shampoo. Has anyone tried that? If you did were you smelly… lol?
@HonedHome
@HonedHome Год назад
L-lysine supplements are an avenue to look into for shingles if you're still suffering
@willbmw
@willbmw 5 лет назад
Thanks Donna for all the information, you answered so many of my questions. I am looking forward to see you in NYC.
@donnakefir
@donnakefir 5 лет назад
Yay see you soon!
@tracykyriakoulis3978
@tracykyriakoulis3978 11 месяцев назад
Donna Can you tell us what probiotics are in kefir?
@-8_8-
@-8_8- 2 года назад
Thanks for the ideas for the whey. I'm going to end up with a ton of it. I'm new to making kefir. I am a diverticulitis patient. I am using kefir as my source of GI bacteria after antibiotics. And I got hooked on the lifeway product and decided it would be a good easy kitchen project. Mine is not nearly as smooth as the commercial. Maybe it never will be. I'm the only one in my house using it, so my grains multiply faster than I can keep up. So, I'm going to make aged cheese once I can find some royal mold, and learn that process. Any videos or links to that would be appreciated. I like Amazon partner links, by the way, and will use them even if there are cheaper options. Because you have to reward the dissemination of knowledge in the way you can afford. On my counter now is straining an intentionally separated curds and whey. Very strong! Possibly for a garlic tarragon cream cheese.
@darlarousch6339
@darlarousch6339 3 года назад
Donna, what are the benefits with using kefir culture for making soda. I listened to your podcast on making kefir soda and then again recently in your latest on your favorite cultered foods. I just started 3 jars of soda, 2 with orange juice and one with pomegranate and cranberry. Looking forward to drinking it. I also just drink whey straight sometimes when I have too much.
@lathamplus
@lathamplus 3 года назад
Hi! My old grains didn’t survive my most recent move and I purchased some from you to replace the dead ones. Wow! Your grains have grown so much faster and are producing a much nicer finished kefir than my old ones ever did. Now I need to find new uses for all of this gorgeous kefir. I’m especially wanting to make a cream cheese alternative (something I eat most days at breakfast) and I’ve also been wanting to try some beet kvass which would use the whey. I’m struggling with draining off the whey, though. When I try putting it through a coffee strainer, it only just drips out less than a tablespoon (from a quart of finished 1f kefir) and leaves a sludgy mess in the filter. What am I doing wrong? Any tips/tricks for getting it to strain well? Thanks!
@glorytogodhomestead3495
@glorytogodhomestead3495 11 месяцев назад
I’m just guessing do you think maybe you need to ferment it longer? I hope she gives feedback on this.
@travelswithdebbierandy
@travelswithdebbierandy 7 месяцев назад
Thank you for your podcast, You give so much valuable information. I have made Milk Kefir for years.
@yodhevavhe2428
@yodhevavhe2428 Год назад
When made from cows’ milk whey it is called Mysost & when made with goat’s milk, it’s called Ekte Gjetost.
@sealfan1000
@sealfan1000 5 лет назад
You answered my prayer. Thank you!
@imcurious1009
@imcurious1009 Год назад
Thank you for the inspiration.. just starting out with kefir grains.
@paperwing1034
@paperwing1034 4 месяца назад
Hi Donna, first of all thank you so much for everything you do. You helped and motivated me so much with my health Journey and my fermented foods and drinks! Now my question: i didn't understand... Does the overfermented Kefir when the whey separates from the curd has more probiotics? Or the other, thicker, normal Kefir? Thanks!
@normamadrigal7343
@normamadrigal7343 3 года назад
New to Kefir, thank you so much
@nightowl2481
@nightowl2481 Год назад
I feel like I just struck gold with this video!! Recently heard that you can have a continuous ferment with whey and egg shell powder and wonder if anyone knows about this? Apparently it can be left out, but then I wonder if I heard wrong and it needs to be refrigerated. In any case thank you so much for all this incredible info!!
@drive67ray
@drive67ray 3 года назад
Gr8 videos Donna your passion really comes over and I must admit it’s contagious. One question when the whey separates from the kefir is it ok to mix it back again
@OyaRevolutionary
@OyaRevolutionary 3 года назад
Yes and I often second ferment for a couple of hours up to 6 and it thickens it up. Good luck
@BlackFoxProduc
@BlackFoxProduc 2 года назад
I just shake it up to mix it together.
@phalkunsot131
@phalkunsot131 11 месяцев назад
Thank you so much I appreciate it now I understand a lot from your show
@littleladyfrog
@littleladyfrog 5 лет назад
Thank you your videos are awesome and have helped me so much.
@CulturedFoodLife
@CulturedFoodLife 5 лет назад
Thank you for the kind words!
@joaquin698
@joaquin698 3 года назад
Tks A LOT !!! God Bless 👌🏻🙏🏻❤️. Just a fantastic source of knowledge, wish you the best🙌🏻
@jorganjorgan6847
@jorganjorgan6847 9 месяцев назад
Love your kefir videos ❤😊
@libbybowna
@libbybowna 5 лет назад
Thank you so much for the knowledge of kefir, I will be checking out your website, for recipes, once again thanks
@CulturedFoodLife
@CulturedFoodLife 4 года назад
You are most welcome Libby! I hope you enjoy it!
@dawnrodriguez5099
@dawnrodriguez5099 4 дня назад
If you leave the whey in with the kefir, just to drink and store in the fridge. How long do you have before you start losing the probiotics and other good things?
@nuahtransit5858
@nuahtransit5858 2 года назад
Thanks for sharing, so great informative video
@douglasrandall6737
@douglasrandall6737 Год назад
The jumping image is maddening.
@lorettamargaret2243
@lorettamargaret2243 6 месяцев назад
Don’t watch it then, this is her podcast that she loads on RU-vid for those who don’t like podcasts
@AzBboy
@AzBboy 2 года назад
Excellent video! Any tips for psoriasis sufferers?
@jerirowland8705
@jerirowland8705 4 года назад
have been making it for 6 years..geat podcast
@CulturedFoodLife
@CulturedFoodLife 4 года назад
You go Jeri! Thank you for listening! Happy Fermenting!
@truthseeker1268
@truthseeker1268 5 лет назад
I use organic ground flax to feed the beneficial bacteria, once I have taken the grains out.
@umadev6077
@umadev6077 3 года назад
Will be useful valuable beneficial for treating covid positive patient kindly enlighten
@Believer-in-Christ
@Believer-in-Christ 5 лет назад
Please let me know when you come to Indiana! I would love to go to your workshop! ❤️❤️❤️
@JedStevens1234
@JedStevens1234 3 года назад
Let me know also , please
@alert1006
@alert1006 2 года назад
Hi, today I thought about giving up on my kefir grains because the very same reason you described, it's too sour and not creamy like it should be. I recently bought the grains, I can hardly see them, they are so tiny. What is it that I should add to my kefir to make it creamy? you said probiotics, what kind? I'll appreciate your response. Thank you.
@odetterobitaille5545
@odetterobitaille5545 6 месяцев назад
Can you make soda with L Reuteri yogurt whey or do we need to use kefir whey
@marisagonzalez1543
@marisagonzalez1543 2 года назад
This question might be stupid. But, what if I never drink the whey, I always drink the whole kefir milk. Do they have the same properties? Also, when my kefir is too fermented, I just mix it and eat it normal as yogurt, i just put a little bit more of sweetener. I've never tried to make cheese. Doesn't it taste like super strong?
@melissa81213
@melissa81213 Год назад
I have the same question. Did you get an answer?
@marisagonzalez1543
@marisagonzalez1543 Год назад
@@melissa81213 No, sorry :(
@stephaniemair2869
@stephaniemair2869 Год назад
any suggestions about trying to store whey long term? how long can you keep it and use it?
@Mary95191
@Mary95191 3 года назад
Thank you!
@LydiaWhitmer-ou9kd
@LydiaWhitmer-ou9kd 7 месяцев назад
Question, can I freeze my extra grains, with milk and for how long? To use again later?thx U for all help!!
@nigelrobinson5991
@nigelrobinson5991 Год назад
Hi, great info!!! For the garden, how can I use the whey by measurement and how to store it for long? Also can I feed it sugar to store at room temperature? Thanks much.
@mohdrazy
@mohdrazy 5 лет назад
Great stuff. Tq very much
@andreae.dinwiddie1827
@andreae.dinwiddie1827 4 года назад
Thank you
@abhinavsirohi
@abhinavsirohi 4 года назад
Nice kefir info
@bgood6930
@bgood6930 3 года назад
I want to buy prebio plus powder from you Donna
@thelthrythquezada8397
@thelthrythquezada8397 7 месяцев назад
I wonder if I can use it to control "Dorito Feet" yeast on my dog, and this weird skin condition my cat has. I will keep you all posted.
@katiekaniowski0821
@katiekaniowski0821 10 месяцев назад
How long does it take for you to feel the effects from drinking kefir? I’m on week 3 and not noticing anything majorly different
@melissa81213
@melissa81213 Год назад
Does the whey have more nutrients after it separates from the kefir than drinking before it separates as the whole kefir.
@marihasites7706
@marihasites7706 3 года назад
Thank you so much I freaking love u I took an antibiotic and I got a over growth of candida sick haven’t been able to eat foods for months I’m so skinny and the only thing that is helping me is the kefir but it took months while getting skinny to find this kefir stuff do u know how to get rid of the candida and Parasites that will boost my healing with the kefir if u have any ideals I greatly appreciate it thank you much
@gracecotton9819
@gracecotton9819 2 года назад
Mariha Sites Do you still have candida? Donna has said in other videos, that kombucha helps with this problem.
@lareina.isabel
@lareina.isabel 3 года назад
Have you ever fermented fish in kefir whey??? Would love to hear about that!
@NintCondition
@NintCondition 2 года назад
Doesn’t it have all these benefits when the whey is not separated from the kefir?
@malzimus
@malzimus Год назад
How do you separate the grains from the thick curds or is this after the second ferment (grains strained after first ferment)? Thanks
@sonyacurti
@sonyacurti Год назад
Do you put the kefir face spray in the refrigerator?
@fazz4444
@fazz4444 Год назад
If I am using raw milk for kefir, is it still fattening, and high in calories
@berylprice4805
@berylprice4805 3 года назад
Hello Donna...im very very interested in any keyfir recipes, for health and mind wellbeing., but I'm fairly new to it all, I find everything you say interesting but too much to take in...can you help me more basically. With gratitude Beryl .
@davodduncan
@davodduncan 4 года назад
great video ,Iwant to know can I save the Kefir milk in the same bottle each day for say the week?
@CulturedFoodLife
@CulturedFoodLife 4 года назад
Hi David, You can store your kefir in a large jar in the fridge and keep adding finished kefir as it's ready with no problems.
@synthkey7201
@synthkey7201 Год назад
Hi Donna, I wanted to purchase apple peel powder but mistaken it with apple powder (organic) unfortunately i cannot return it. Does apple powder have the same benefits as the peel one? Regards
@kennethassemiASTRO
@kennethassemiASTRO 2 года назад
How long should I keep my whey?
@bonbonq1
@bonbonq1 3 года назад
I am trying to locate kefir grains
@Believer-in-Christ
@Believer-in-Christ 5 лет назад
What podcast number should I watch for second fermentation of kefir? Thanks!
@CulturedFoodLife
@CulturedFoodLife 5 лет назад
Check out this article: www.culturedfoodlife.com/the-trilogy/kefir/how-to-second-ferment-kefir/
@NintCondition
@NintCondition 2 года назад
Where can we get the prebiotic plus?
@getdelusional5027
@getdelusional5027 2 года назад
When is the best time to drink Kefir?🤔
@blahblah9408
@blahblah9408 3 года назад
I did a second ferment of kefir with honey and in less than 12 hours it separated into what and curds. What can I do with this at this point?
@odetteh.
@odetteh. 5 лет назад
I would like to know what are the benefits of water kefir for some one who does not want to drink the milk kefir. Can we get the same benefits if we do not drink milk kefir?
@CulturedFoodLife
@CulturedFoodLife 5 лет назад
Hi! I would suggest making nut milk kefir (especially coconut milk) It is more beneficial than water kefir. I love water kefir but it doesnt have as many strains of good bacteria as milk kefir, nut milk kefir, kombucha or cultured veggies, you can learn more here: www.culturedfoodlife.com/which-is-better-water-kefir-or-milk-kefir/
@janetpurcell2774
@janetpurcell2774 4 года назад
Can you make kefir cheese from other non-dairy kefir like coconut or almond kefir?
@CulturedFoodLife
@CulturedFoodLife 4 года назад
Hi Janet, This doesn't work the same. Non dairy milk is very thin and has a high water content. It doesn't have a curd and whey like dairy milk. There are other ways to make non dairy kefir cheese that are easier and better. Working on some recipes now!
@perlescachees5505
@perlescachees5505 2 года назад
Does the amount of prebiotic in kefir cheese is the same than in kefir yoghurt ?
@CulturedFoodLife
@CulturedFoodLife 2 года назад
Hi! The probiotics will be higher in kefir in its whole form. You'll still get some in the cheese. But you'll get more if you consume kefir that hasn't been strained.
@melissah5789
@melissah5789 5 лет назад
I don’t see any links
@CulturedFoodLife
@CulturedFoodLife 5 лет назад
Links are in the video description. But you can also visit culturedfoodlife.com
@allenrogers1075
@allenrogers1075 5 лет назад
A scoop of whey protein powder is approx 25G of protein. Do you know the conversion to how much whole kefir and kefir whey would equal the same amount of protein?
@donnakefir
@donnakefir 5 лет назад
Hi Allen! I don't know the conversion , i've never had it tested sorry!
@RhodeToPrepping
@RhodeToPrepping 2 года назад
Humm interesting, years ago I would attempt to drink those whey based shake things, one I remember our boys had it was called something like Muscle Milk. I experimented and found was intolerant of whey. I would get very sick to my stomach. Now after only about 6 weeks of kefir I am drinking plain fresh whey with out issue… I mean I can drink an entire 10-12 ounces.
@Soldier957
@Soldier957 5 лет назад
How come my kefir all tastes yeasty? I have wasted so much money on prime quality milk and yoghurt now, it's getting ridiculous.
@CulturedFoodLife
@CulturedFoodLife 5 лет назад
Is it raw milk? Many people who use raw milk find that it becomes must less yeasty if they scrape the cream off the top of the milk first.
@Soldier957
@Soldier957 5 лет назад
@@CulturedFoodLife It's as raw as is legal. Low-pasteurized.
@CulturedFoodLife
@CulturedFoodLife 5 лет назад
@@Soldier957 Make sure to scrape off the cream as much as possible and use a tight lid when making kefir. These are the two main culprits for "yeasty" kefir. I personally use mostly regular store bought milk for my kefir (it works great!) and i save the raw milk for drinking plain as it is so expensive here. Hope this helps!
@Soldier957
@Soldier957 5 лет назад
@@CulturedFoodLife ok thanks a lot. Will give it another go.
@ligiafelsen3614
@ligiafelsen3614 5 лет назад
Donna Schwenk hi Donna. I see that you say “regular site bought milk” but with your instructions which came with my grains, you indicated to not do the regular store bought because it’s ultra pasteurized. Would you mind clarifying please. Thank you!
@mindofzyzz8805
@mindofzyzz8805 5 лет назад
I started using slim milk. I dont' want the extra fat and sugar.
@CulturedFoodLife
@CulturedFoodLife 5 лет назад
You can use any kind of milk to make kefir. But skim milk will have slightly more natural sugar than whole milk. But either way you shouldn't worry about the sugar with kefir. Kefir consumes 99% of the lactose and natural sugars in milk making less than 1% sugar. This is why it is so tart.
@zoezzzarko1117
@zoezzzarko1117 4 года назад
Do you know if you still get all the benefits if you cook the (kefir) whey... as with a soup for example ??
@CulturedFoodLife
@CulturedFoodLife 4 года назад
Hi Zoe, If you heat probiotic foods past a certain temperature (around 115 f) they will die. That being said I still use kefir and kefir whey in my cooking as I have a lot on hand and you do get other benefits like it being 99% lactose free!
@zoezzzarko1117
@zoezzzarko1117 4 года назад
You're so awesome for replying Donna. Kefir has saved me too... I adore you and your channel so much. Brings great comfort to understand why kefir has been helping so much. Thank you ✌🙏💖
@CulturedFoodLife
@CulturedFoodLife 4 года назад
@@zoezzzarko1117 Thank you for the kindness Zoe!! I hope you continue to love this journey as much as I have!
@wordivore
@wordivore 4 года назад
I put some chunks of fresh ginger into a small batch of kefir after I strained the grains and then put that into the fridge. And although it is kind of weak in the ginger taste, it did work. This might seem like a weird question but I'm wondering if certain candies would work or would defeat the whole purpose or maybe destroy the grains? (Which I ofc don't want to do.) I'm thinking mainly of those ginger chews which contain only: Cane sugar, ginger (10%), tapioca starch.
@CulturedFoodLife
@CulturedFoodLife 4 года назад
Hi Wordivore, I wouldn't add anything during 1st fermentation. For 2nd fermentation you can add the ginger chews! But you would only need 1-2 for a quart. The point of 2nd fermentation is to give the good bacteria extra food and to make more probiotics. You don't need to add much to do this. So most things won't add much flavor (besides , cinnamon sticks, or citrus peels). They'll help mellow out the sourness but wont necessarily add a strong ginger flavor. If you're looking to get a lot of flavor I recommend doing a smoothie!
@jabeenjaffar4966
@jabeenjaffar4966 4 года назад
Thanks Dona. God bless you!! Wonderful useful information. Just a question. Is it okay to use pasteurized milk ? And should we boil the milk if it is raw ? We have to use warm milk?
@malzimus
@malzimus Год назад
@@jabeenjaffar4966 Milk kefir grains LOVE raw milk and you'll get more beneficial properties from your kefir if you use raw, no heating necessary. Mine always love raw milk and it makes extra yummy kefir. :)
@MariaMendoza-tf4ku
@MariaMendoza-tf4ku 5 лет назад
Yummy 😋
@paparedpill1036
@paparedpill1036 4 года назад
Everyone says their grains look like cauliflower, mine look like cottage cheese or curds. lol, are they dead :(
@innerknowing4767
@innerknowing4767 4 года назад
mine look like gooey cottage cheese and they work perfectly and consistently. You'll know they're not dead as you can see the fermentation after 24 hours and they multiply meaning your "cottage cheese" pile gets slightly larger with each batch. Just keep at it and you'll gain your confidence. :)
@CulturedFoodLife
@CulturedFoodLife 4 года назад
The grains can change in texture shape and size depending on temperatures, ingredients and environment. So no worries. They can look a bit like curds as well, just make sure you strain out the actually curds from the kefir which will go easily through a strainer if pushed with a spatula and the kefir grains will not.
@laneajorgensen5608
@laneajorgensen5608 5 лет назад
Thank you for sharing your work and knowledge! I am having trouble achieving clear whey. I ferment my kefir for 24 hours, separate the grains from the kefir, put a lid on the kefir and let it sit on the counter for another 12 hours. Then I have kefir cheese but the whey is still milky. Yours is a clear yellow color. How do I get that? TIA
@CulturedFoodLife
@CulturedFoodLife 5 лет назад
Hi Lanea, If you do this method you will have over fermented kefir. This is not the best way. IT will make your kefir cheese overly sour. The best way is to make your kefir and remove your grains. Then pour the kefir into a strainer lined with a coffee filter and allow to drip in the fridge. The whey will strain out of the curds and you will have a much better taste with more benefits. You can find out exactly how here: www.culturedfoodlife.com/the-trilogy/kefir/how-to-make-kefir-cheese-and-whey/
@cathyfader3159
@cathyfader3159 5 лет назад
Hi Donna I was wondering if you can freeze kefir grains? Thanks
@CulturedFoodLife
@CulturedFoodLife 5 лет назад
Hi It depends, sometimes it works and they can be revived again. Other times they don't come back. If you do freeze them don't do it for more than a few weeks.
@cathyfader3159
@cathyfader3159 5 лет назад
ok thanks Donna .
@liliacerda4003
@liliacerda4003 5 лет назад
I tried going to view your recipes but you have to be member? Why is this ?
@CulturedFoodLife
@CulturedFoodLife 5 лет назад
We still have MANY recipes that are free that anybody can view. www.culturedfoodlife.com/recipes
@anythingbootneck
@anythingbootneck 5 лет назад
Is there a safe limit on the amount of whey to consume each day? Some days I drink maybe 250-300 ml . Also, the coffee filter papers, do they need to be unbleached? Thank you in anticipation.
@CulturedFoodLife
@CulturedFoodLife 5 лет назад
Like all cultured foods, i personally believe you can have as much as you want. They are just food and they are loaded with enzymes and powerful healing probiotics. That being said in the beginning I recommend starting slow as you can go through a healing crisis/detox (this can happen if you greatly increase as well). This is not a bad thing at all, but can be uncomfortable. I'm not a doctor, but this is just what we've found through our own personal experience, research and helping others
@anythingbootneck
@anythingbootneck 5 лет назад
Donna Schwenk Thank you very much and for the quick reply!
@justmejo9008
@justmejo9008 5 лет назад
Donna Schwenk how about the filters? Do you use the white ones or recommend the unbleached
@CulturedFoodLife
@CulturedFoodLife 5 лет назад
@@justmejo9008 I recommend the unbleached ones if you can find them.
@justmejo9008
@justmejo9008 5 лет назад
Donna Schwenk thank you 🤗
@HugeniaCooney
@HugeniaCooney 5 лет назад
I tried making whey soda and there is a white powder sitting at the bottom of the bottle. Anyone know what that is? My guess is harmless yeast but I thought that yeast would float.
@CulturedFoodLife
@CulturedFoodLife 5 лет назад
This is just part of the fermentation process also sediment from whatever juice you used. No worrie s this is normal and harmless yeasts will stay mostly on the bottom of the soda just like kombucha :)
@mayamachine
@mayamachine 2 года назад
Cholesterol is a false concern. Most modern dietary advice is bogus.
@CulturedFoodLife
@CulturedFoodLife 2 года назад
It's true! I address this in the podcast. Cholesterol is very helpful to the body.
@kyliefan7
@kyliefan7 3 года назад
No Whey!!!
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