Thank you so much for this video. I thought I was doing it wrong when I was getting more curds/whey texture than the thick smooth yogurt type Kefir. I, like others, thought it was bad to "smoosh" the grains a bit. I tried it, and the texture is so much better!
doesn't it hurt the grains to push on them like that? Or is that good for them? I make kefir, but I always stir before pouring through the strainer. I use about 1 tablespoon grains to 1 cup milk, but it looks like you're using more grains per cup of milk and you're getting a thicker yoghurt like result rather than a thinner kefir. I'm interested to know if you ever stir during the cycle and what your ratio of milk to grains is. Thanks much!
@monawachsler - Doesn't seem to hurt them! You're right, this kefir is thicker than the stuff people usually make because of the higher grain/milk ratio. It doesn't get stirred at all, just left on top of the fridge for few days.
@therutty After watching this video three months ago I started eyeballing the milk to grains and started adding less milk than i usually do. I also started giving my grains a more aggressive "push" in the strainer where as before I was being more gentle. I had actually read somewhere after watching this that one could actually give the grains a slight whirl in the blender to break them up. I'd like to report that my grains are much smaller and look a lot more healthy than the old way! :)
@monawachsler - I'm glad your grains are doing well! Interesting to hear about the blender trick too, I suppose smaller grains allow a bigger surface area for the grains to act on the milk.
@therutty - I read the following...and going to try it in a couple of weeks after returning from trip! :) "When the grains are smaller, there is more surface area involved which produces a better kefir. One of the smoothest kefirs we've personally tried was when we threw some of our grains in a blender to make them extremely small. Not only did they produce a thick creamy kefir, but they produced it more quickly, grew quickly, and even returned to their original size after a few weeks."
@bigtrap Yeah I got mine a while ago, online. You can get them probably at some place in your town. Try kefirstore. com as well, thats where I got them from, so far I like them and taste good.
i am no expert on kefir but my master was.. he gave me some to help my sister overcome cancer.. the kefir dont like metal it releases bad vibrations.. im only trying to help didnt mean to argue.. try plastic.. if you look afte rthe kefir and be gentel when washing it ect it will grow better.. and heal any problens you have.. so i been told.. it has magical healing powers.. well anyway once again sorry if i offended you in anyway.. regards dan
@SifuYoung241 people not only learn from the videos, but also from the comments like this one you have left, even if we might not believe, it opens our curiosity enough to want to go out and do some more research and find out on our own.
Theres a guy selling Kefir grains named «timelesshealth» and he as some videos explaining Kefir.
DONT BUY KEFIR from him, Kefir grains should not be comercialised, dont pay for it. Try to get them for free, there are people that can offer you some of their kefir. DO NOT give money to someone like him. Besides sending kefir by mail tends o kill the Kefir that is a living organism
very cute vid. i use this much kefir for a litre of milk, though. mine seems very aggressive. HUGE pieces, looking like brain. a spoonful will make strong kefir in a day out of this much milk. guess it depends on variety.
cannot let kefir pieces get that big once they get no bigger than pea size its good to take them apart with the hands or give em a quick run through the blender, if you have xtra kefir give it away or eat them.
just another question. I noticed that u had a lid on the jar. Aren't u suppose to use a cloth so it can breath? Also, im going away for a couple months, how can i keep my kefir from going off? Will freazing it be okay?
You can dry kefir and store it long term in the fridge. Take out a couple pieces and wash em good with non-chlorinated water. Dry them well with a paper towel and then put them between to paper towels for 4-5 days to dry them. They will be yellow and hard.put em in a ziplock bag and add 2 or 3 tablespoons of dried milk powder. Put in fridge and your done. Should be good for up to a year. Just put them back into milk when you want to start again. Good way to keep backup kefir too just in case
i experienced with them for a while. putting on a lid will make kefir better/stronger (more co2 in it). it seems they work anaerobe easily and so co2 can remain in the jar.
did you leave it out for the entire 3days? or keep it in the fridge? I left mine out over the night, and it looked as tho the milk seperated. like this funny liquid was on the bottom and the white stuff was on top. what do u do when that happens? Also im going away for a couple months how can i keep the kefir from going off? I heard that freezing it can damage it.
How long did it take before your Kefir cattle became so impressively large?
I received my first grain of Kefir exactly 2 weeks ago, and It is not reproducing as fast as I had been hoping it would. Right now, I got like 1/20'th of what you have. And it takes me 4-5 days to turn milk (at room temperature) into Yoghurt, and it has a pungent alcoholic taste to it. I assume that it is directly related to the long fermenting period, can't wait till I have more grains!
By the way, you could drink the liquid (whey) that you strain from the curds. It is very nutritious. You can use a strainer with bigger holes to separate the kefir grains from the curds and whey, stir them to mix like a liquid yogurt and enjoy it!!
Best regards from the opposite part of the globe, Spain!!
hey is this really healthy
MrPHALANGIST2 8 months ago
Thank you so much for this video. I thought I was doing it wrong when I was getting more curds/whey texture than the thick smooth yogurt type Kefir. I, like others, thought it was bad to "smoosh" the grains a bit. I tried it, and the texture is so much better!
Thanks again.
thecopelandcorner 11 months ago
Thihs loohks completehly delhicious!!h!
cvg1099 1 year ago
doesn't it hurt the grains to push on them like that? Or is that good for them? I make kefir, but I always stir before pouring through the strainer. I use about 1 tablespoon grains to 1 cup milk, but it looks like you're using more grains per cup of milk and you're getting a thicker yoghurt like result rather than a thinner kefir. I'm interested to know if you ever stir during the cycle and what your ratio of milk to grains is. Thanks much!
monawachsler 1 year ago
@monawachsler - Doesn't seem to hurt them! You're right, this kefir is thicker than the stuff people usually make because of the higher grain/milk ratio. It doesn't get stirred at all, just left on top of the fridge for few days.
therutty 1 year ago
@therutty After watching this video three months ago I started eyeballing the milk to grains and started adding less milk than i usually do. I also started giving my grains a more aggressive "push" in the strainer where as before I was being more gentle. I had actually read somewhere after watching this that one could actually give the grains a slight whirl in the blender to break them up. I'd like to report that my grains are much smaller and look a lot more healthy than the old way! :)
monawachsler 1 year ago
@monawachsler - I'm glad your grains are doing well! Interesting to hear about the blender trick too, I suppose smaller grains allow a bigger surface area for the grains to act on the milk.
therutty 1 year ago
@therutty - I read the following...and going to try it in a couple of weeks after returning from trip! :) "When the grains are smaller, there is more surface area involved which produces a better kefir. One of the smoothest kefirs we've personally tried was when we threw some of our grains in a blender to make them extremely small. Not only did they produce a thick creamy kefir, but they produced it more quickly, grew quickly, and even returned to their original size after a few weeks."
monawachsler 1 year ago
@bigtrap Yeah I got mine a while ago, online. You can get them probably at some place in your town. Try kefirstore. com as well, thats where I got them from, so far I like them and taste good.
Justifiedtvnet 1 year ago
Love the music! Hilarious and cute! :)
sooohum 1 year ago
i am no expert on kefir but my master was.. he gave me some to help my sister overcome cancer.. the kefir dont like metal it releases bad vibrations.. im only trying to help didnt mean to argue.. try plastic.. if you look afte rthe kefir and be gentel when washing it ect it will grow better.. and heal any problens you have.. so i been told.. it has magical healing powers.. well anyway once again sorry if i offended you in anyway.. regards dan
SifuYoung241 1 year ago
@SifuYoung241 people not only learn from the videos, but also from the comments like this one you have left, even if we might not believe, it opens our curiosity enough to want to go out and do some more research and find out on our own.
sulivel 11 months ago
Cute video and the perfect music to go with it. Thanks for posting this informative vid. =D
bananachillipepper 2 years ago
lo haré...Kefir mmmm yam yam
ReplicaChile 2 years ago
kept alive for years? and how ? do you freeze the grains ? or just keep them in refrigerator? thanks
azspita 2 years ago
It has just been used to make kefir continuously! If you go on holiday it seems happy to sit in the fridge for a while though.
therutty 2 years ago
Theres a guy selling Kefir grains named «timelesshealth» and he as some videos explaining Kefir.
DONT BUY KEFIR from him, Kefir grains should not be comercialised, dont pay for it. Try to get them for free, there are people that can offer you some of their kefir. DO NOT give money to someone like him. Besides sending kefir by mail tends o kill the Kefir that is a living organism
jazzanobg 2 years ago
טעים מאוד גם לי יש את זה
ILANIT2008 2 years ago
awesome vid
cmorera 2 years ago
excellent editing! Straight to the point and no wishy washy talking
hairechest 2 years ago 2
very cute vid. i use this much kefir for a litre of milk, though. mine seems very aggressive. HUGE pieces, looking like brain. a spoonful will make strong kefir in a day out of this much milk. guess it depends on variety.
ZuzerHun 2 years ago
cannot let kefir pieces get that big once they get no bigger than pea size its good to take them apart with the hands or give em a quick run through the blender, if you have xtra kefir give it away or eat them.
scoobyroo06 2 years ago
thx 4 the tip
ZuzerHun 2 years ago
This was really cute! :)
LadyWeasel 2 years ago
just another question. I noticed that u had a lid on the jar. Aren't u suppose to use a cloth so it can breath? Also, im going away for a couple months, how can i keep my kefir from going off? Will freazing it be okay?
thanks!
iloveolivesyesido 3 years ago
You can dry kefir and store it long term in the fridge. Take out a couple pieces and wash em good with non-chlorinated water. Dry them well with a paper towel and then put them between to paper towels for 4-5 days to dry them. They will be yellow and hard.put em in a ziplock bag and add 2 or 3 tablespoons of dried milk powder. Put in fridge and your done. Should be good for up to a year. Just put them back into milk when you want to start again. Good way to keep backup kefir too just in case
safetysquirrel 2 years ago 2
i experienced with them for a while. putting on a lid will make kefir better/stronger (more co2 in it). it seems they work anaerobe easily and so co2 can remain in the jar.
ZuzerHun 2 years ago
Wow, thank you. You did in 49 seconds what others take 8 minutes to talk and talk and talk about.
Also, what is the music playing? I love it.
qivideo8 3 years ago
did you leave it out for the entire 3days? or keep it in the fridge? I left mine out over the night, and it looked as tho the milk seperated. like this funny liquid was on the bottom and the white stuff was on top. what do u do when that happens? Also im going away for a couple months how can i keep the kefir from going off? I heard that freezing it can damage it.
iloveolivesyesido 3 years ago
I keep mine on TOP of the fridge, where it is warm. If you keep it IN the fridge it 'hibernates'. The separation is normal.
therutty 3 years ago
What kind of milk do you use? (1%, 2%, skim, whole?) Thanks!
LucyPevensie09 3 years ago
I use whole milk at room temperature.
therutty 3 years ago
How long did it take before your Kefir cattle became so impressively large?
I received my first grain of Kefir exactly 2 weeks ago, and It is not reproducing as fast as I had been hoping it would. Right now, I got like 1/20'th of what you have. And it takes me 4-5 days to turn milk (at room temperature) into Yoghurt, and it has a pungent alcoholic taste to it. I assume that it is directly related to the long fermenting period, can't wait till I have more grains!
414gbg 3 years ago
You only started out with one little grain? Where did you get it? I started out with like 20.
LucyPevensie09 3 years ago
If I leave mine for more than one day the milk will go sour (really bad). I guess I could try other brands of milk. Thanks!
Lucilup 3 years ago
How do you get it to be so creamy? How can I tell yoghurt from kefir?
Lucilup 3 years ago
I use a lot of kefir grains and leave it for two or three days. It comes out thicker but has quite a strong sour taste.
therutty 3 years ago
I think it is not yogurt, It´s Kefir
agustn 3 years ago
Ohh!! Thank you so much. I've been trying to figure out what this stuff actually is for ages.
therutty 3 years ago
You are welcome!
By the way, you could drink the liquid (whey) that you strain from the curds. It is very nutritious. You can use a strainer with bigger holes to separate the kefir grains from the curds and whey, stir them to mix like a liquid yogurt and enjoy it!!
Best regards from the opposite part of the globe, Spain!!
agustn 3 years ago
PD: I love the music in your vid!!
Agustin
agustn 3 years ago