Learn to make kefir the easy way. Learn from my mistakes. Also if you recently received kefir grains in the mail or from a friend watch previous video on how to wake up your grains.
I took over making kefir in my family about 4years ago. My wife was using a similar process to make it. I now do it much easier and less clean up. I use whole milk pasteurized but 2% 1% even skim milk will work, the higher the fat content the creamier the end results. I use quart jars and put enough grains to cover the bottom of the jar then fill with milk to within 1/2 to 3/4 inch to allow for expansion and put a plastic lid on. I put a baggie over the top to keep free of gnats with a rubber band. I then put the jar of kefir on the counter, keep out of the sun at room temperature and let sit for approximately 24 hours , cooler temperatures takes longer than warmer temperatures. Instead of a strainer I use a slotted serving spoon. First vigorously stir the fermented mixture ( carefully in the glass jar) until smooth to separate grains from kefir. Then use the slotted serving spoon to fish out the kefir grains and place the grains in clean jar, add milk, and stir ( stirring cleans the grain helps the process along) for next batch. I make kefir every other day and store finish and unfinished in the refrigerator in the quart jars. Clean up involves the slotted serving spoon and the quart jar after finish drinking it either straight or with other ingredients.
teodora4791 Thank you, that means a lot! That is why i made the video, i found there was nothing that was as comprehensive as i felt I needed to answer all my questions so i could go out and confidently make kefir.
Thank you so much for your advice! I’m new to kefir and you have taught me so much! ( I’m new to the fermented world, I’m so excited about learning and implementing this into mine and my family’s lives!)
Amy Pournoury Hi Amy!... I am excited that you stopped by and learned more about including this Gem into you & your family’s diet. I am so glad you recieved direction and advise from my video I am so grateful you learned so much!
I have some on my counter in the second ferment.....I put peach peals in this one....this was the best video on how to make kefir, that I have seen....thank you!!!!
Really happy that you used the Fido jar as this was what I wanted to use but thought I had to use a paper towel or coffee filter. Thank you for the tips!
But how do the grains breathe? They need air I think. Idk - but I don't see how air can get in and out, those jars seem to be air tight - they close quite tightly. Scared to kill the grains. 😢
I received my 'Nutriseed' Milk Kefir Kit today. I paid 250 South African Rand for a tiny baggie (2.5gms!) of dried grains which will need to be reconstituted over about 5 days, rinsing and discarding the milk each day. I also got a nice jar, a totally cheap shit plastic strainer and a slightly too short plastic spoon. I don't care about that - I wanted the grains. Got them.
Very helpful video. I'm new to making kefir (about a month in) and still learning, so any new tips and videos are always appreciated. My grains are coming along well, but they're slow. It's taking about 36 hours to ferment using a ratio of one tbsp grains to one cup milk. Possibly because they were goat grains and I switched them to raw cow milk. (Brown Swiss)Thanks again for the video.
Same here. I received maybe a teaspoon of the grains from someone but it almost like seemed less and I used those with about a cup of milk and I really didn't get any additional grains. Maybe a little bit but not much. I was really disappointed. I think mine sat out on our counter for about 48 hours but it is the winter time but we usually keep our house at about 66 downstairs because we are in North Carolina so it's really not very cold out. So we don't have the heat running continuously. I'm glad to know that yours didn't yield very many additional grains either. I thought I was doing something wrong
Most states, (especially on the east coast) by law you can't buy Raw milk in supermarkets. I usually use organic Grass Fed, non-homoninized, full fat milk.
Thanks Marlene! That’s the Oso wonderful thing about Kiefer, it is so forgiving even for the absolute novice. You literally hardly have to know what you’re doing. 😊 I have found that with a little warmth and just a glass these grains will grow. Cold houses are why they won’t. But I have used coconut milk I have use ultra pasteurized I have used regular pasteurized And I have had great success with all of it bc I make sure it warm in the area. Now one thing I try to do when I’m first growing my grains is to ACTIVATE them with full fat milk that’s typically just pasteurized because I can’t get my hands on anything else and I’m really too scared to drink raw milk, I’m just not about that life I guess lol… I just feel like the nutrients from the full fat milk makes my grains start a wonderful healthy bacteria dense life. And then, after I’ve gotten a good 1/3 of a cup, I start farming kefir with full fat coconut milk, (I’m on keto) simply because milk is a mucus forming product and I don’t want to drink it daily.…I’m not allergic I just don’t prefer to have a mucus forming product in my system daily bc milk will create other inflammation issues to your body in time so I use coconut milk. But I love to start my new grains with full fat milk, in hopes that it’s sucking up all nutrients and bacteria that it needs from all that fat and lactose. I believe the sugars in the milk fat makes the grains a little hardier. But that’s just my choice. I likely could skip the full fat milk and go directly to coconut milk and get the same results. Once I mistakenly was cleaning out the kefir jar and mistakenly rinsed 98% of a fresh new batch of my grains down the drain and literally had maybe a fourth of a teaspoon of grains left after all my hard work and I just put an ounce of milk over it and let it sit overnight near my slow cooker for heat and literally begin to grow the grains all over again, and they got thicker and thicker, and I was able to regrow grains with just a fourth of a teaspoon in 1oz of milk. And got wonderful results within a few days I had a full batch ….so Kiefer is very forgiving. I personally don’t use the metal because I got my hands on a two dollar plastic strainer on Amazon, but I know people who use metal and have no problems whatsoever. DONT USE SILVER OR ALUMINUM with it. But Kiefer is literally no fuss. There’s not a huge protocol you really have to follow down to a tee. Remember, this came from one of the poorest countries and eras in our history who couldn’t afford to make a fuss over it and then grains grew with no problem. So don’t over think it. Don’t use your hands and don’t keep them open in a cold house. The fact that were all drinking rotten milk is insane to me, 😅 but there really is no huge fuss with rotten kefir milk coke to find out. The bacteria is going to be there and it’s gonna do what it do. So trust yourself you got this! I use a coffee filter over a canning jar with just the ring lid part screwed on. Perfect. I also use a slow cooker and set my jar right up next to it and that seems to always work for me and it speeds the process up a little bit. I don’t leave it on there a long time… about 8hrs and the warmer is on “warm” because I don’t really want the warm heat to touch the jar just want the warm environment and I know that it gets the grains growing in about 12 to 14 hours so you can be sure that in 24 hours you got good product…good luck!!!
Any milk products cause the mucus issue, until now with the kefir. It has really helped me get rid of mucus. I use whole organic grass fed milk most of the time, but always whole fat milk which by the way doesn’t make you fat. Check out the carnivore lifestyle.
From now on I am going to ferment with lid on! Tx And you don't talk too much as one guy said, urgh really guys, my mom taught me if you can't say something nice, then keep quiet! It was very informative and all the words was needed tx
I like your video. I have seen her video, thanks for the recommendations her 2nd book. I bought a culture to make some. I also want to make Kambucha. Thanks so much for your time
I love ur video.. Im new.. ❤️ Thank you for sharing love 😍 to the community by teaching us how to do it.. I feel so loved.. Thank you sister.. God Bless you ❤️
Thank you so much for your wonderful kefir tutorial. I wanted to ask if you can mix up different batches made two or three days apart from one another. Thanks again, George
Thank you for the info. It seems that every kefir video out there recommends a different grains-to-milk ratio. I'm still experimenting with different ratios. I've yet to make a really creamy kefir.
Great presentation…you did well. The only thing I would add is when you put your new batch on the counter, make sure it is not in direct sunlight. I had someone put their kefir on the counter and the sun would hit it
Thanks for a great how to video ... I'm enjoying and new to making homemade yogurt --- and curious to try making a combo yogurt / kefir for a max of healthy good bacteria ... thinking of trying it in classic yogurt prep - heating milk to 180F, cooling to 115F, then adding both yogurt starter culture and store bought live kefir culture ( I have no grains) --- then continue with a 24 hr warm fermentation in classic yogurt style --- with a plan to drain to Greek yogurt consistency. Any pros / cons or advice with that idea? Thank you
Thank you for your video! I started some kefir grains from the mail two days ago. I have the third batch going now. It was only a TBS and I used 1 cup of pasteurized milk for the first time, and 1 cup for the second one. We were hoping to get our first taste today, but the second batch smells "yeasty". The instructions that came with it said that it will take a week for them to reach their full strength. Now, it said we should ferment one cup for 24 hours, throw the first batch out, then ferment one cup again and it was up to us if we wanted to drink it "use our best judgement", it said. What I want to know is, whether or not the YEASTY smell is normal. It doesn't smell sour or tart or anything. We will taste it and decide in about three hours.
We have been keeping the temp at a pretty constant 71* to 72* F. We used 1 cup pasteurized whole milk for 24 hours, then 1 cup for 18 hours. There was separating whey already at 18 so we used 2 cups this time around. It does not have a foul smell, just very yeasty. I expect that when the grains are mature as you say, there will be a yogurt smell too. We do not detect any yogurt, sour cream or Lactic acid smell. It only smells like dough. Like a good sourdough on its rise cycle.
Hi, this Nadine from flagstaff, az . I’ve wanting to learning how to start making kefir. I went to our health store and purchase to see if it’s something I would like LOVE IT , I’m sure where to the grains though
Don't you find it takes longer to ferment using these types of jars? My kefir ferments quicker when I cover the jar with a coffee filter versus covering it loosely with a lid. When you say consistent result, what do you mean? Are you referring to thickness or flavor? Is the flavor stronger or milder with lid? Is the texture thicker using these jars? Thanks
I really loved your video. It is so informative. My question is, I started my milk as ultra pasteurized ( I now know bad thing to do) I went and bought some just regular pasteurized today. Is there anything I should do when changing the milk out? I appreciate your help.
Today I made my first kefir batch thanks to you. I followed all your instructions. I went 48 hours and really like the flavor. I hope you can do more videos in a near future. Thank you for this.
Jun Boo.. that makes my day!! Thank you for feedback and kudos to your success in learning a new skill that feeds your body w/ much needed nutrients!! I will make more going forward.. my home is such a mess.. i just moved back in after being out for long while while water damage was being repaired.. live has to calm down and i can get back into my routines, making kombucha etc.. gotta get that up and going again etc.. You are so welcome!!
I'm loving this fermented world. I hope that mess will be clean up(fixed) pretty soon. I will be looking forward your kombucha video(pleasee make one). Take care see you soon on other of your videos and thank you for your knowledge.
Marlene, hi! Thank you for your answer. I used raw cow's milk. My second batch was just as thin. She says to ferment it for 24 hours and you say for 48. I saw someone else say that they ferment it for 48 hours. Yes, I am new to kefir, but not new to fermenting as a whole.
JourneyofFaith Hi! Sorry for delay in reply.. in a bit of transition w/ water damage and moving out of my home etc. get to move back in 10 days so excited. Yes for me i do 48 hours... 24 hrs will make milk kefir'd however 48 makes it thicker and increases vitamin b and other nutrients and bc i want to get the most out of my foods in the way of nutrients i always let it go 48 hrs. It is more tart but for me i dont care bc i use it to make smoothies. A lot of folks will do a 2nd ferment instead of my method and you can read about how to do that online or in donna Schwenk's book.
@@Marlene2525 , I am getting sour, separated kefir at 24 hours- and it's thin as milk, too...tastes awful. They seem to be growing, but what am I doing wrong?
Anyway, I've got my Kefir up and running. I was _really_ worried because it smelled like rotting liquid cheese and I thought 'Am I really going to have to drink this shit to be healthy?' And it's now settled and my grains are _growing_ and I _love_ the stuff!
Hello yes question please. I purchased my first kefir from the person your mentioning. I let sit for two days with fresh milk and then reap the rewards. Now my kefir grains have and continue to resemble small curd cottage cheese. How are yours as well as many others I see so large? Also I honestly cant say my kefir is multiplying either. It seems that every two days when I drain the kefir, Id swear I see the same small curd cottage cheese size kefir grains in the same amount as the previous clean out? Thought? Thanks. Andrew
Megan Ryan... Yes you can use plastic mason jar lids... IF you have other ferments in the area it may not work as well. Also I have learned it depends on what the bacteria & stuff in the air in your home that seems to affect. The GUARANTEE to have it turn out everytime is to use the flip top jars that keeps everything out & for me has produced a thick evervesant kefir every time. Yes if that works then great use the plastic mason jar lids.
Bobby.. that is called 2nd fermenting your kefir.. you can either use it as is and just add fruit and sweetener to it like stevia as in a smoothie or research how to 2nd ferment w/ fruit in the kefir.. I dont do that.. i dont need to for the way i use it.. Donna Schwenk's book i recomend in video has insts as to how to do that
Hi. Thanks for the informative video. I have been making Kefir for a few months now and I noticed your grain is clumpy about the size of your fist. But the grain that I used is tiny about 1/4 inch diameter. After months of making kefir the grain remains the same size. So are there various types of grain that accounts for different sizes?
Flip top jars are the best for all lacto-fermentations, including vegetables, yogurt and kefir. No need to let out the pressure every now and then. Just seal and forget. Plus less contamination and less tart kefir and yogurt.
I just started received grains I used qt jar mason, I think the grains might have grown some. I used ¾ of qt milk for the packet (not sure how much was in there). Next day I put them in fresh milk same amount. Hope their activating. Which jars are the ones you use. I don't want rust in mine. Thank you so much. I need all the help I can get. New to fermenting, too.
You have a very nice personality and it was a pleasure to watch this. :) I'm on my 2nd week of milk kefiring and 48 hrs sound great to me. Def less stressful as doing it every 24 hrs. I was beginning to get very uptight with the timing, LOL.
ulli land Thank you Uli ... I am so glad you found my kefir video encouraging and helpful... letting it go 48 hrs it will become more tart but nutrients will increase in that last 24 hrs... Dont forget if you get too much kefir you can take a break and once you strain out your grains you can put them in smaller jar covered w/ milk and put them in fridge till you are ready for next batch in week or so.. they are quite forgiving... also... to be honest i let my kefir go 3-5 or 7 days sometimes bc life gets busy... yes its super super tart but i only use it for smoothies and i just add stevia or more fruit to sweeten it up.
i just ordered crystals from turkey and started my kefir. I like the taste and feel a difference. I love your video. I was looking for a video where one would explain using crystals, but haven't found one. Please suggest something. My kefir looks like yogurt and I can't find the grains. I just use fresh milk with a portion of the kefir to start some more.
homeschoolindianmom sounds like your method is working for you. Do you live in the United States ? If you do i can put you on my list as mine mulitply & i have enough i can let you know and send you out 2 tablespoons... price is 10.00 packaging & shipping I will let you know when i have them available. I do not ship outside of the USA. Thank you!
Hi thank you for this wonderful vedio I have goats and I would love to learn to make Kefir for my family but I don't know where to buy the grains do you sale them????
Other video demos use cheesecloth to cover the jar for the first ferment. You make yours in a sealed jar? So, either way works, is that right? And, you don't cover your jar during fermenting or put it on a dark place?
Well, I do have a question or two. Some background, first: I love Kefir and other fermented foods. But, I just found that I can make Kefir myself. So, if I make it myself, on the road-in my van- I would do so with hopefully little use of water to wash up dishes, jars, etc. OK, question # 1: Can I just let store-bought Kefir sit and then "harvest" the Kefir grains from that once it ferments, rather than buy and restore the grains? Q#2: Is it possible to do the steps you lay out in your video up to the point of shaking or stirring the fermented Kefir and then simply replacing the canning-type lid with one of the plastic-type, with holes drilled in it and allow it to drain into another jar? That eliminates several bowls, strainers, stir-spoons, etc. And finally, I want to thank you for your video. It is well done, simple and straight-forward. I'll probably try the system I outlined above, myself , while staying at a family member's house, and will let you know how it went.
Robert Wood Thank you for your questions.. i am bit behind on answering... I wonder how you have come along with your experiment, how did that go for you? I think that’s a great idea to strain the grains the way you described, i think its brilliant! Also i dont know about getting grain from store bought kefir i have never done that nor known anyone who has, i dont know if thats even possible. Getting fresh milk kefir grains will give you the best results. I dont currently have any extra available. Love to know how your experiment went for you. Sounds like healthy living is your Jam!!
Good video, I've a question about using raw milk, on the one I buy it says "Milk has not been heat treated and may cause harmful bacteria" not safe for children. Would I need to boil and cool the raw milk before I add to kefir grains?
Hi Marlene :-D Liked ... Subbed... & rang your bell! :-D Thank you for freely sharing your knowledge and experience!!! My milk kefir journey started yesterday. I have a pint jar sitting on my counter, and it's getting quite thick already! Should I let it ferment another 24 hours? I LOVE Donna Schwenk!!! I haven't purchased any of her books yet, but, I thoroughly intend to. God's blessings :-D
Kathleen Zimmerman how is your kefir adventure going? You can ferment it 24-48 hrs depends on your taste. I like mine closer to 48 hrs bc the probiotics are increased tad more than 24 hrs, yet 24hrs it tastes more mild. Your preference.
Hi,,,I just found your videos ❤️👍I live near Olympia,,,where are you at,,,I would like to buy some grains,,,I just was wondering if you are close to me,,,or if it’s better to get them in the mail,,thank you Dalene
Your friend is lucky that you are sending her some grains. I don't have any friend's that have the same interest as mine, I like making my own butter, buttermilk, sour cream, cottage cheese, and my own bread's and cann my vegies, but this is the first time I have heard about Kefir milk, and my store doesn't carry it. so do you have any idea where I can get the grains??? thank's Nicky in Michigan
Hi, I love kefir thank you for the great video, I have one question ¿If i only want to make kefir once for twice a month how would I keep my grains from spoiling......what would the process be like?
Very nice video! Thanks for all the info. I have a question... can I break the grains to increase them in numbers? I mean it won't hurt the culture will it?
+Chinmay Nayak They will increase on their own... you MUST make sure you ahve the right ratio of grains to milk.. like at least 2 tbsp to 1 quart milk... if you change it frequently they will grown.. if you more than 2 tbsp per quart then yes start another jar. EIther way they won't grow any faster .. key is fresh milk changed frequently.
meghan snyder If i was close by i would buy from you.. that is a HUGE thing to celebrate!! I live in Washington state & there a number of dairy's raw milk i can buy.. the one i buy from is being investigated by WSDA i think it is.. they have never had any incidents etc in 30-40 yrs and right now there is no proof someone complained it may just be random shutdown.. scary so lawyers are involved etc.. miss my raw milk:(
@@kaersten3623 yes! Sunny Cove Farm in Alfred NY. We have a farm store and are open Tuesday, Thursday and Friday 12-6 and Saturdays 10-4 :) would love you to come visit if you are close by!
hi Marlene it's Jeremy just wanted to make sure you keep me on your list I'm waiting patiently LOL hope all is well with your home and water damage period have a great day God bless
Jeremy lee ... Hi Jeremy.. thank you for checking in.. I sure do appreciate your enthusiasm to get to making kefir as soon as you can get the grains I can send you some early next week .... I have not had any reply in the last week from those i sent request for contact information out to.. so will you send me an email and we can connect on your address and I will provide you the email you can make payment of 10.00 via paypal for shipping etc I will send you out grains on monday. Please email me at mywholefoodlife@gmail.com. Thank you!
how can i get kefir grains i have been drinking store bought kefir and want to try making my own . i have been watching videos on making it and it looks like it might better than store for me i m 73 years old and have prostate cancer and cataracts i m having surgery for my eyes then radiation for my cancer i feel the probiotics will help me a lot in my recovery thank u for your videos on kefir
I have been making kefir everyday for over a month and wanted to take a break so put grains in fridge but not trying to restart them is back to square one ;( I also have read not to put grains in fridge often as they don’t like it, is this true and how do you suggest making smaller daily amounts or a few larger batches but able to take a break from making and just use the big amount.
I bought some Kefir in a grocery store and I am wondering if it is possible to make more Kefir from the store bought Keifir? I strained it to see if I could find any of the grain nothing big if there was grain in there it was very small.
I ordered some kefir grains from Etsy and I just got them. They were in small plastic bags that had a little bit of raw milk. I only have whole milk pasteurized (not ultra). Do I need to drain them first from the raw milk or can I just directly put them in my pasteurized milk?
I read that some people keep their jar in the dark and some keep it out where there may be indirect light. What is your take on this, as I just started this Kefir goodness . Thank you 😊
