My neighbor gave me kefir grains. His grains were kept in homogenized milk. The kefir he gave me is working, but it looks nothing like yours. Do you still offer grains?
@kjvisual7 I don't ship kefir grains at this point due to the distance I live from most folks wouldn't be realistic to ship any longer. I recommend you check out culturesforhealth(dot)com. Good folks in the northwest. If the grains are working, keep using them! Kefir cultures differ so will produce different product. I'm sure it's still health giving.
@RenaWith The idea that kefir shouldn't touch metal I believe comes out of older times before stainless steel. The acids in kefir would react with metals like older style tin cups and would probably leech some of the metal into the kefir.
So, whether the kefir would get damaged or some metals would go into the kefir, either way it doesn't sound like a good situation! :) I think these days using stainless steel it's fine. That said, I still look to avoid it when I can.
Thanks a lot for the website i just contacted someone and she agreed to provide me the grains for free. so happy can wait to can wait to make kefir milk. Another question can do kefir milk with almond milk if yes is the process still the same? Thanks againn for all God Bless!!!!
@maamission I'm so glad it helped! I haven't made kefir with almond milk. You see, milk kefir grains need milk sugars to grow. I have heard of people alternating between milk and other milk like drinks like almond milk. Try it and let me know if it works! For that matter, shoot a video (if you are successful with it) and I'll post it here!!!
like this a lot. would like to try. where do i get the kefir grains? can i make them myself? if yes how? if no where can i get some grains? whic one are the best? sorry to ask so many question.
@maamission You will need to get some kefir grains from someone who has them. You cannot make them. Here are two suggestions where to get quality grains. First, go to westonaprice(dot)org and look on the right for 'find a local chapter'. Look up the person in your area and contact them for a lead. Second, try culturesforhealth(dot)com. They seem to have a good thing going and are well meaning. Holler with any other questions!
@melaniewhite63 I don't have a video on making yogurt. My focus for years has been on kefir making as kefir is recognized as 'super yogurt' for our health. Maybe check into cultures for health. If you google that, I'm sure you can find them. Good info there. Yogurt is really simple to make (not as simple as kefir, but still). You can use I think 1 tablespoon of high quality yogurt per quart as a starter culture. Some don't need heat, which is nice.
@jritson58 Good question! Milk kefir grains are different than water kefir grains. If your grains are clearish, small, and are kind of hard, then you have water kefir grains. Water kefir grains, to my knowledge, do not kefir milk. Milk kefir grains are different as you can see in the videos.
I hope this helps. Holler with any other questions.
@SugarFreeTargets Although commercial milk (pasteurized, homogenized from non organic feed lot cows) won't kill the kefir grains, I question the risk to reward involved with drinking it. I do use organic store bought milk when I have to. I would tend to store my kefir grains until I had a better quality milk if all I had was 'store bought crap' :). That's my two cents. I hope it helps! Holler with any other questions!
@gardeniadream Good question! Generally, I add milk straight from the frig to the kefir grains. Although I imagine they would 'like it' better with room temp milk, I rotate my milk supply so take from the frig. And no, I have never found it to 'hurt' the kefir grains or negatively affect the quality or production of the kefir.
Thank you for the quick response. My other question is, if I were to rinse the "milk" kefirs and use them with the water kefir recipes, will they become water kefir? Or are they two entirely different types? Thanks again!
@carbstan Rinsing the milk kefir grains is exactly how I transfer them from making milk kefir to making kefir ginger ale. However, I want to clarify that there are two different kefir grains, milk kefir grains and water kefir grains. What I did to make kefir ginger ale was to simply convert some milk kefir grains to a water/honey based solution. So, to answer your question, they are two entirely different types. I do kind of a hybrid version of water kefiring. Keep them coming!
Thanks for the great and informative video! I've forwarded the videos to friends, who have forwarded them to their friends! I have a couple of questions...I got my kefir grains from my mom, think they came from Mexico. She had extra grains sitting in a bowl of water, at room temperature, which I am now using. Is it safe to assume that, as I use them in organic milk, their composition changes - thus creating a more effective batch of kefir grains?
@carbstan Thank you for the kind words of support. I had no idea the fun fulfillment I would have and the level of words of enjoyment I get from folks like you when I first decided to shoot one.
Yep, some folks like to clean their grains by soaking them in water. I'm generally not into that practice as I feel it removes some of the immunity of the grains. They're still fine I'm sure. They do grow and become more efficient. In time, you'll actually need to thin them out some. Out of space=)
@carbstan I realized I wasn't done :) Kefir grains are communities really. They grow, adapt and multiply when cared for. It's very easy really. Using organic milk is good. One day you'll turn around and see that you have twice the number of grains. They kefir best if we thin them to the amount of grains that 'kefirs' best in your kitchen. More doesn't always mean better (Yet another lesson for our culture ;).
I could not discern in the video the source you mentioned for the coral calcium. It looks like a piece of coral that one might find on the sea shore. If I am close to a beach that has pieces of coral, can I pick up a piece, wash it off as I would food and start using it in my kefir?
@ZawadiSimone That's exactly what I use. For me, part of growing into the 'space' of teaming with nature has been to accept that microbes (bacteria et al) are everywhere. Thinking that there is any avoiding them is just kidding ourselves. The game is to facilitate the growth of microbes that benefit our health/vitality and discourage the growth of those that are interested in essentially decomposing our bodies (while we're still using them!).
I could not discern in the video the source you mentioned for your coral calcium. It looks like a piece of coral that one might find on the sea shore. If I am close to a beach that has pieces of coral, can I pick up a piece, wash it off as I would food and start using it in my kefir?
While it is true that raw soy is unhealthy, properly prepared soy is one of the healthiest foods in the world.
For it to shine, it needs to be organic, heat treated to deactivate certain substances, and then fermented to be transformed completely. Once that is done, it's pure goodness.
Japanese have the longest life span in the world, and fermented soy is their staple food.
While soy kefir is hardly a must, one misses a lot by avoiding tempeh.
@matthew4892 Sounds like you live in a more aware community/area! That's great for you. My preference is fresh milk sourced from grass fed cows. Store bought is a big step down, but I do it when I haven't been successful in sourcing quality fresh milk. Organic is a must here in the US at the very least.
@najagirl100 Kefir is runnier than yogurt for your knowledge. It will thicken a bit from the consistency of milk however. You really can't let it sit 'too long'. Well, I guess you can, but it's pretty obvious when you have gone too far. You could safely let it sit for another day. When the kefir separates into curds and whey (cottage cheese and clean/yellow fluid), it's definitely done. I hope this helps!
Hey awesome videos on kefir! I watched them 2 days ago having never even tried kefir before and now I own and am growing some! Quick question: in the video your grains seem to be quite solid, mine are very liquidy (ok so I realise I only have a small amount and have just started growing them). When do they start to become more like yours? Also how fast do they grow. Unfortunately I live in scotland and it's illegal to sell raw milk here :/ Thanks again
@trancemansteve Good for you! Thanks for the kind words. Re: your question on differing grains, I have seen lots of different looking kefir grains. I really don't know if one type is better than another. Some grains that folks call kefir grains are actually starter cultures for other fermented foods, such as villi. My grains grow out best in cooler indoor weather around 70 farenheit. In the summer if it's really warm the grains will get looser. They will grow out fast in time. Have fun!
@TeamingWithNature Hey thanks for the response! A couple of days on and my grains are growing in size and number. Finally found a company that delivers raw milk to scotland but I have to buy quite a lot still my gut will thank me I guess :] Anyway another question. Metal is bad for grains but you make a smoothie in your blender with what is I can only assume a metal blade. Will the kefir not be adversly affected by the metal blade? Or am I being pernickety?:] Cheers
@trancemansteve Steve, good on you for getting access to raw milk! May your gut be happy! :)
The kefir and metal issue is interesting. I think with modern stainless steel it's not really an issue. In the past with tinned metals my guess is the kefir would free up some of the metal into the kefir which would obviously be not health giving. Not unlike how tomato juice will steal some of the metal from a tin can.
Hi do you think I can mix kefir and probiotic supplements such as soil organisms pills with my kefir grains? Im trying to get a fuller variety of flora
@lllogical If I understand your question correctly, I wouldn't encourage you to put supplements that advertise soil organism probiotics in with your kefir grains while making kefir. That said, I think there is nothing wrong with you taking those supplements with a kefir smoothie. I just wouldn't put the actual supplement in with kefir grains. I hope that helps.
2:00 source your milk...you can get raw milk like you have in that container at Whole Foods in California but it is not legal here in New York.3:35
Paula Gloria used this in her vid "Pot High or Cancer Cure? "Run From the Cure" Producer calls MNN Dec 21st 2009" at 40 minutes into the show with the man who produced the Rick Simpson story on the medical cure for cancer /watch?v=gWjdOG67gtg
Cool vid. I'm super skeptical of all new aged healthy foo foo magic makes you feel good balances your energy stuff. 99% is all exaggeration. However, Kefir makes me feel good and improves digestion. It also makes me hungry. If you tell yourself it's super healthy you get a very real placebo benefit.
Thanks for the support. Yeah, I like results without the fluff as well. From my perspective kefir provides real results for increasing immunological effectiveness.
I don't have access to Organic milk. I am from California as well, but i'm way up here in the Sierra Nevada's. I was just wondering if making kefir with a store bought milk is even worth it? Or should I just use soy milk or other?
@buckmaster1969 Agreed! Soy was never used to feed humans other than in very small quantities and even then the form was from artisan crafted, fermented batches, which produces a very different end product. The devil's in the details!
I can't recommend commercial milk. It's poison in my book.
I have a few ideas for you to access quality milk. Since you're in Ca you can mail order raw milk from Organic Pastures. Second, I encourage you to take a good look around stores in your area. Third, check out the RealMilk site for local producers of milk in your area.
I'm not a fan of soy personally. The research says stay away from it to me. The pro soy health hype is propaganda from US big ag.
hello i was wondering if i could use my live kefir grains on the pasteurized milk from the grocery store? i know im suppose to use raw goat milk but im not having any luck at finding any. On top of that im a poor college kid, when i go back to college i dont know how i could even get raw goat milk from school...
Great question! Yes, you can use pasteurized milk for kefiring. Although I consider raw milk from a quality arrangement superior, kefiring pasteurized milk 'puts life' back into an otherwise dead substance. Over the years I have used organic pasteurized milk when I haven't had access to a better quality milk. I don't endorse using commercial milk in the US. If I only had access to commercial milk I would choose to replenish probiotics from other sources like krauts and kombucha.
That's a really good question and I don't know the answer. On one hand I would think you could use powdered milk for kefiring. However, my sense leads me to the thought that if you don't keep milk in the house (and don't want to regularly) then perhaps look into other forms of probiotics (perhaps kombucha?) that don't require regular usage of milk. That way you still get many probiotic benefits but don't have to have milk around.
Great question! I was given the kefir grains when I started making my own kefir. With proper care they grow more.
To specifically answer your question about making them, you cannot make the grains. In fact, no one knows for sure where kefir grains first came from! They are passed down. There are many people selling grains on the net. Just check your sources for the quality of milk they use!
Where do you get your Kefir Grains? Did you have to purchase Kefir Grains? Is there a way you can make your own Kefir Grains from raw milk? Just to clarify, Kefir (the by product of the milk and Kefir Grains) is different from the Kefir Grains?
Thanks for your support! Welcome to the healthy world of kefir!
Your question starter vs grains. Starter will not create grains. You can remake kefir from starter by just using some of the old batch in the new one.
From my experience and research the health benefits of using grains for kefir making are huge and well worth getting some for your own kefiring.
Your stainless steel strainer will be fine for straining your kefir.
great video. I am a kefir newbie - as for kefir starter vs grains, doesnt a starter kit produce grains that can be reused? I just made me first batch yesterday, still havnt tasted it yet.
also I've read warnings about using metal items when producing kefir, is it safe to use a stainless steel strainer though?
Thank you so much for turning me on to Sean Croxton!!!
1969scott1969 3 months ago
My neighbor gave me kefir grains. His grains were kept in homogenized milk. The kefir he gave me is working, but it looks nothing like yours. Do you still offer grains?
kjvisual7 5 months ago
@kjvisual7 I don't ship kefir grains at this point due to the distance I live from most folks wouldn't be realistic to ship any longer. I recommend you check out culturesforhealth(dot)com. Good folks in the northwest. If the grains are working, keep using them! Kefir cultures differ so will produce different product. I'm sure it's still health giving.
To your health!
TeamingWithNature 5 months ago
is in it wrong to put kefir into blander. i read that kefir shouldn't be touched by metal....
thanks for the cool videos, i learned heaps. i make cheese out of it as well. love it...
RenaWith 9 months ago
@RenaWith The idea that kefir shouldn't touch metal I believe comes out of older times before stainless steel. The acids in kefir would react with metals like older style tin cups and would probably leech some of the metal into the kefir.
So, whether the kefir would get damaged or some metals would go into the kefir, either way it doesn't sound like a good situation! :) I think these days using stainless steel it's fine. That said, I still look to avoid it when I can.
Health!
TeamingWithNature 13 hours ago
Thanks a lot for the website i just contacted someone and she agreed to provide me the grains for free. so happy can wait to can wait to make kefir milk. Another question can do kefir milk with almond milk if yes is the process still the same? Thanks againn for all God Bless!!!!
maamission 10 months ago
@maamission I'm so glad it helped! I haven't made kefir with almond milk. You see, milk kefir grains need milk sugars to grow. I have heard of people alternating between milk and other milk like drinks like almond milk. Try it and let me know if it works! For that matter, shoot a video (if you are successful with it) and I'll post it here!!!
Holler with any other questions!
To Health!
TeamingWithNature 10 months ago
like this a lot. would like to try. where do i get the kefir grains? can i make them myself? if yes how? if no where can i get some grains? whic one are the best? sorry to ask so many question.
thanks!!!
maamission 10 months ago
@maamission You will need to get some kefir grains from someone who has them. You cannot make them. Here are two suggestions where to get quality grains. First, go to westonaprice(dot)org and look on the right for 'find a local chapter'. Look up the person in your area and contact them for a lead. Second, try culturesforhealth(dot)com. They seem to have a good thing going and are well meaning. Holler with any other questions!
To Your Health!
TeamingWithNature 10 months ago
do you have a video on making yogurt or advice???
d
melaniewhite63 11 months ago
@melaniewhite63 I don't have a video on making yogurt. My focus for years has been on kefir making as kefir is recognized as 'super yogurt' for our health. Maybe check into cultures for health. If you google that, I'm sure you can find them. Good info there. Yogurt is really simple to make (not as simple as kefir, but still). You can use I think 1 tablespoon of high quality yogurt per quart as a starter culture. Some don't need heat, which is nice.
I hope this helps!
To Your Health!
TeamingWithNature 11 months ago
Can I use the same Kefir Grains for milk Kefir as the Kefir Grains I use for water Kefir.
jritson58 1 year ago
@jritson58 Good question! Milk kefir grains are different than water kefir grains. If your grains are clearish, small, and are kind of hard, then you have water kefir grains. Water kefir grains, to my knowledge, do not kefir milk. Milk kefir grains are different as you can see in the videos.
I hope this helps. Holler with any other questions.
To your health!
TeamingWithNature 1 year ago
Is it cool if I just use regular non organic milk? I ran out of some healthy milk and all I have is store bought crap. Will it kill it or anything?
SugarFreeTargets 1 year ago
@SugarFreeTargets Although commercial milk (pasteurized, homogenized from non organic feed lot cows) won't kill the kefir grains, I question the risk to reward involved with drinking it. I do use organic store bought milk when I have to. I would tend to store my kefir grains until I had a better quality milk if all I had was 'store bought crap' :). That's my two cents. I hope it helps! Holler with any other questions!
To your health!
TeamingWithNature 1 year ago
@TeamingWithNature haha! Thanks bro!
SugarFreeTargets 1 year ago
Takes too long before actually explaining how to deal with the grains, storage, etc..
monicaboca 1 year ago
@monicaboca To each their own. Thanks for the comment! Holler with any questions on kefiring.
To health!
TeamingWithNature 1 year ago
Is the milk cold or room temperature? does the cold will hurt the kefir?
gardeniadream 1 year ago
@gardeniadream Good question! Generally, I add milk straight from the frig to the kefir grains. Although I imagine they would 'like it' better with room temp milk, I rotate my milk supply so take from the frig. And no, I have never found it to 'hurt' the kefir grains or negatively affect the quality or production of the kefir.
Thanks for the question!
To health!
TeamingWithNature 1 year ago
Thank you for explaining kefir! This video helped me a lot!
smlndolphn 1 year ago
@smlndolphn Thanks for the kind words!
To your health!
TeamingWithNature 1 year ago
Thank you for the quick response. My other question is, if I were to rinse the "milk" kefirs and use them with the water kefir recipes, will they become water kefir? Or are they two entirely different types? Thanks again!
carbstan 1 year ago
@carbstan Rinsing the milk kefir grains is exactly how I transfer them from making milk kefir to making kefir ginger ale. However, I want to clarify that there are two different kefir grains, milk kefir grains and water kefir grains. What I did to make kefir ginger ale was to simply convert some milk kefir grains to a water/honey based solution. So, to answer your question, they are two entirely different types. I do kind of a hybrid version of water kefiring. Keep them coming!
To health!
TeamingWithNature 1 year ago
Thanks for the great and informative video! I've forwarded the videos to friends, who have forwarded them to their friends! I have a couple of questions...I got my kefir grains from my mom, think they came from Mexico. She had extra grains sitting in a bowl of water, at room temperature, which I am now using. Is it safe to assume that, as I use them in organic milk, their composition changes - thus creating a more effective batch of kefir grains?
carbstan 1 year ago
@carbstan Thank you for the kind words of support. I had no idea the fun fulfillment I would have and the level of words of enjoyment I get from folks like you when I first decided to shoot one.
Yep, some folks like to clean their grains by soaking them in water. I'm generally not into that practice as I feel it removes some of the immunity of the grains. They're still fine I'm sure. They do grow and become more efficient. In time, you'll actually need to thin them out some. Out of space=)
TeamingWithNature 1 year ago
@carbstan I realized I wasn't done :) Kefir grains are communities really. They grow, adapt and multiply when cared for. It's very easy really. Using organic milk is good. One day you'll turn around and see that you have twice the number of grains. They kefir best if we thin them to the amount of grains that 'kefirs' best in your kitchen. More doesn't always mean better (Yet another lesson for our culture ;).
Holler with any other great questions!
To your health!
Will
TeamingWithNature 1 year ago
I could not discern in the video the source you mentioned for the coral calcium. It looks like a piece of coral that one might find on the sea shore. If I am close to a beach that has pieces of coral, can I pick up a piece, wash it off as I would food and start using it in my kefir?
ZawadiSimone 1 year ago
@ZawadiSimone That's exactly what I use. For me, part of growing into the 'space' of teaming with nature has been to accept that microbes (bacteria et al) are everywhere. Thinking that there is any avoiding them is just kidding ourselves. The game is to facilitate the growth of microbes that benefit our health/vitality and discourage the growth of those that are interested in essentially decomposing our bodies (while we're still using them!).
Off the beach is great.
To your health!
TeamingWithNature 1 year ago
I could not discern in the video the source you mentioned for your coral calcium. It looks like a piece of coral that one might find on the sea shore. If I am close to a beach that has pieces of coral, can I pick up a piece, wash it off as I would food and start using it in my kefir?
ZawadiSimone 1 year ago
While it is true that raw soy is unhealthy, properly prepared soy is one of the healthiest foods in the world.
For it to shine, it needs to be organic, heat treated to deactivate certain substances, and then fermented to be transformed completely. Once that is done, it's pure goodness.
Japanese have the longest life span in the world, and fermented soy is their staple food.
While soy kefir is hardly a must, one misses a lot by avoiding tempeh.
Good video.
wawahage 1 year ago
does it matter what kind of milk, could i use fresh milk, where i come from we dont have hormone or antibotic in our milk
matthew4892 1 year ago
@matthew4892 Sounds like you live in a more aware community/area! That's great for you. My preference is fresh milk sourced from grass fed cows. Store bought is a big step down, but I do it when I haven't been successful in sourcing quality fresh milk. Organic is a must here in the US at the very least.
Feel free to holler with any other questions!
To health!
TeamingWithNature 1 year ago
Love the video. The information was great and easy to follow.
bloom4mee 1 year ago
@bloom4mee Thanks for the support! Getting positive posts like this helps me feel motivated to share more of my findings!
To your health!
Will
TeamingWithNature 1 year ago
@najagirl100 Kefir is runnier than yogurt for your knowledge. It will thicken a bit from the consistency of milk however. You really can't let it sit 'too long'. Well, I guess you can, but it's pretty obvious when you have gone too far. You could safely let it sit for another day. When the kefir separates into curds and whey (cottage cheese and clean/yellow fluid), it's definitely done. I hope this helps!
To your health!
Will
TeamingWithNature 1 year ago
Hey awesome videos on kefir! I watched them 2 days ago having never even tried kefir before and now I own and am growing some! Quick question: in the video your grains seem to be quite solid, mine are very liquidy (ok so I realise I only have a small amount and have just started growing them). When do they start to become more like yours? Also how fast do they grow. Unfortunately I live in scotland and it's illegal to sell raw milk here :/ Thanks again
trancemansteve 1 year ago
@trancemansteve Good for you! Thanks for the kind words. Re: your question on differing grains, I have seen lots of different looking kefir grains. I really don't know if one type is better than another. Some grains that folks call kefir grains are actually starter cultures for other fermented foods, such as villi. My grains grow out best in cooler indoor weather around 70 farenheit. In the summer if it's really warm the grains will get looser. They will grow out fast in time. Have fun!
TeamingWithNature 1 year ago
@TeamingWithNature Hey thanks for the response! A couple of days on and my grains are growing in size and number. Finally found a company that delivers raw milk to scotland but I have to buy quite a lot still my gut will thank me I guess :] Anyway another question. Metal is bad for grains but you make a smoothie in your blender with what is I can only assume a metal blade. Will the kefir not be adversly affected by the metal blade? Or am I being pernickety?:] Cheers
trancemansteve 1 year ago
@trancemansteve Steve, good on you for getting access to raw milk! May your gut be happy! :)
The kefir and metal issue is interesting. I think with modern stainless steel it's not really an issue. In the past with tinned metals my guess is the kefir would free up some of the metal into the kefir which would obviously be not health giving. Not unlike how tomato juice will steal some of the metal from a tin can.
I hope this helps! Holler with any others!
To your health!
TeamingWithNature 1 year ago
Hi do you think I can mix kefir and probiotic supplements such as soil organisms pills with my kefir grains? Im trying to get a fuller variety of flora
lllogical 1 year ago
@lllogical If I understand your question correctly, I wouldn't encourage you to put supplements that advertise soil organism probiotics in with your kefir grains while making kefir. That said, I think there is nothing wrong with you taking those supplements with a kefir smoothie. I just wouldn't put the actual supplement in with kefir grains. I hope that helps.
To your health!
TeamingWithNature 1 year ago
2:00 source your milk...you can get raw milk like you have in that container at Whole Foods in California but it is not legal here in New York.3:35
Paula Gloria used this in her vid "Pot High or Cancer Cure? "Run From the Cure" Producer calls MNN Dec 21st 2009" at 40 minutes into the show with the man who produced the Rick Simpson story on the medical cure for cancer /watch?v=gWjdOG67gtg
newrealities 2 years ago
Cool vid. I'm super skeptical of all new aged healthy foo foo magic makes you feel good balances your energy stuff. 99% is all exaggeration. However, Kefir makes me feel good and improves digestion. It also makes me hungry. If you tell yourself it's super healthy you get a very real placebo benefit.
tekproxy 2 years ago
Thanks for the support. Yeah, I like results without the fluff as well. From my perspective kefir provides real results for increasing immunological effectiveness.
To health!
TeamingWithNature 2 years ago
I don't have access to Organic milk. I am from California as well, but i'm way up here in the Sierra Nevada's. I was just wondering if making kefir with a store bought milk is even worth it? Or should I just use soy milk or other?
Thanks for you help, and great video!
kungfujellybean 2 years ago
Don't use soy! It is toxic to your hypothalamus. Not good for you at all no matter what the corporations tell you.
buckmaster1969 2 years ago 2
@buckmaster1969 Agreed! Soy was never used to feed humans other than in very small quantities and even then the form was from artisan crafted, fermented batches, which produces a very different end product. The devil's in the details!
To health!
TeamingWithNature 1 year ago
I can't recommend commercial milk. It's poison in my book.
I have a few ideas for you to access quality milk. Since you're in Ca you can mail order raw milk from Organic Pastures. Second, I encourage you to take a good look around stores in your area. Third, check out the RealMilk site for local producers of milk in your area.
I'm not a fan of soy personally. The research says stay away from it to me. The pro soy health hype is propaganda from US big ag.
To our health!
Thanks,
Will
TeamingWithNature 2 years ago
hello i was wondering if i could use my live kefir grains on the pasteurized milk from the grocery store? i know im suppose to use raw goat milk but im not having any luck at finding any. On top of that im a poor college kid, when i go back to college i dont know how i could even get raw goat milk from school...
lllogical 2 years ago
Great question! Yes, you can use pasteurized milk for kefiring. Although I consider raw milk from a quality arrangement superior, kefiring pasteurized milk 'puts life' back into an otherwise dead substance. Over the years I have used organic pasteurized milk when I haven't had access to a better quality milk. I don't endorse using commercial milk in the US. If I only had access to commercial milk I would choose to replenish probiotics from other sources like krauts and kombucha.
To health!
TeamingWithNature 2 years ago
Thank you for this information....one question...can I use powdered skim milk? i don't keep milk in the house other than powdered....
vcj429 2 years ago
That's a really good question and I don't know the answer. On one hand I would think you could use powdered milk for kefiring. However, my sense leads me to the thought that if you don't keep milk in the house (and don't want to regularly) then perhaps look into other forms of probiotics (perhaps kombucha?) that don't require regular usage of milk. That way you still get many probiotic benefits but don't have to have milk around.
To your health!
Thanks,
Will
TeamingWithNature 2 years ago
Excellent. Thanks
loveguitars 2 years ago
Great question! I was given the kefir grains when I started making my own kefir. With proper care they grow more.
To specifically answer your question about making them, you cannot make the grains. In fact, no one knows for sure where kefir grains first came from! They are passed down. There are many people selling grains on the net. Just check your sources for the quality of milk they use!
To your health!
TeamingWithNature 2 years ago
Aloha
Where do you get your Kefir Grains? Did you have to purchase Kefir Grains? Is there a way you can make your own Kefir Grains from raw milk? Just to clarify, Kefir (the by product of the milk and Kefir Grains) is different from the Kefir Grains?
Mahalo
heimatau69 2 years ago
Another great video. I'm looking forward to the next.
onipar 2 years ago
Hi maha77,
Thanks for your support! Welcome to the healthy world of kefir!
Your question starter vs grains. Starter will not create grains. You can remake kefir from starter by just using some of the old batch in the new one.
From my experience and research the health benefits of using grains for kefir making are huge and well worth getting some for your own kefiring.
Your stainless steel strainer will be fine for straining your kefir.
Happy, healthy kefiring!
Will
TeamingWithNature 2 years ago
great video. I am a kefir newbie - as for kefir starter vs grains, doesnt a starter kit produce grains that can be reused? I just made me first batch yesterday, still havnt tasted it yet.
also I've read warnings about using metal items when producing kefir, is it safe to use a stainless steel strainer though?
maha77 2 years ago