Kefir in the Kitchen

[MyTheraf]

Do you never cleanse the jars thouroughly? I just started making kefir and your rotating approach is a good idea.

[backyardsounds]

I just was given my first batch of kefir grains. Sadly, they got 'mushed' by the U.S.P.O, but they seemed okay. Can't wait to try it out. Have you noticed any good health benefits?

[xrystalluna]

Metal is toxic to kefir grains!

[MephistophelesMyLord]

@xrystalluna People actually use stainless steel since it's a non-reactive metal. Something like aluminum would be bad, since it's reactive.

[mam564]

Best video I've come across to help me understand the kefir making process. Thank you for sharing!

[milwaukeeroad14027]

Some grains on the market have a short life. These are the dried, inferior kefir which are sold in packets throughout the marketplace. The best kefir is live, moist, and ready to go. Buy "live" grains, not powdered kefir grains. Milk can be cold or tepid, it doesn't matter. The result is NOT thick yogurty substance, but thicker milk along with the puffy kefir grains. The longer it works, the more tangy and acidic it becomes. My best results are from raw milk, unpasteurized milk.

[Sereena111]

I got my kefir grains last week, but so far, I haven't got lovely thick kefir, its just like the milk it started as! I'm so disappointed. It separates in the jar, I strain it and its just like liquid, its not lovely and smooth like this stuff. I have it in a glass jar, put some cloth and a rubber bank around the lid, leave it for 3 days on the bench and I get "milk"! What am I doing wrong here? Does it matter if the milk is cold when you put it in at the start?

[goldifoxxx1]

@Sereena111 This is my 4th day making it and I have the same problem-I wondered the same thin about the cold milk, but I don't think it is the reason for it, I think it may be because like you I have been using a cloth held by rubber band, but I think I am going to seal mine, like this chap has done-hope to see a difference.

[ratiocinativeness]

great video! I didn't know that you can leave it out for 3+ weeks

[Son1cWave]

That was really cool, thanks for the information! I really want to get a good idea what I'm doing, and I find it very interesting as well!

My kefir grains come in the mail in about 2 or 3 days! Yay :)

[reallylongnickname]

Not sure I understand. Do the kefir grains grow in size over time as your cultivating, or do they multiply?

[paula3280]

loved the video, very informative, being that I just started making milk kefir I was wondering if left out for a long period of time would it ever spoil? you answered "no" would it be because of the good bacteria? thank you for the video? Paula

[61loneviking]

If you put that molasses in it, then let it sit for another few hours, you'll have a VERY effervescent Kefir! Good vid, but I don't know why it takes you three days to ferment! Mine is always ready within 24 hours, and I do the secondary ferment (no grains) for two or three days. BTW, to other posters, metal does NOT kill Kefir. You can use a metal strainer, just store in a glass jar. Good vid, but you work harder at it than you have too.

[lllogical]

i find it easier to let the kefir separate and put a straw in and just drink the bottom clear whey liquid even though you might eat some of the kefir grains. It seems like the grains just grow right back after a night.

[lumenflux]

I find the best thing to use to strain the grains is the sleeve that you buy garlic cloves in. Simply secure the mesh over a mason jar with an elastic.

[premier122]

why does yours take so long to ferment?

[CityzenJane]

I've heard it's best not to use any metal in contact.... I think it's best on the third day - in a fruit smoothy with frozen berries and a little vanilla...nom!

[milwaukeeroad14027]

The history of kefir will reveal how horsemen would store kefir in saddlebags during long trips. So much for refrigeration! Refrigeration will slow down or completely stifle the fermentation process. So, no refrigeration is necessary UNTIL you need to stop production and store it for long periods of time. Chill to taste (I think all dairy is better tasting when cooled) but chilling is not necessary for preservation OR production.

[ecogal80]

Thanks for this video! A friend just shared some grains with me and I wasn't entirely clear on the process, but I feel better after watching this. But one question - after you strain the kefir from the grains, how long can you let it sit out before you drink it? And should it go in the refrigerator after being strained?

[milwaukeeroad14027]

I thought this was an episode of 24!

[BAMFeldman]

i just got my kefir grains at livekefirgrains(.)com

fast shipping, and got going right away. they also gave me yummy recipes. =0

[milwaukeeroad14027]

found the chandelier on eBay for $19.

[kbonenfant1]

good video, i didnt know what it was and or how to use it and or store it etc.

All that i knew was that it was good for you. Good job on explaining everything !

Thank you

Kim

[milwaukeeroad14027]

Thank you, Kim.  My pleasure.

[milwaukeeroad14027]

I prefer to leave the cream in with the kefir...tremendous amount of nutrition within that natural cream.  If you prefer to remove it, prior to shaking the contents, just scrape it off with a spatula or knife.

[nattojam]

Thanks for your video. I wonder if you ever skim off the cream before you make it into kefir? I find my cultured butterfat floating to the top and then I have sort of two layers. Also how do you get the cream off easily beforehand?

[milwaukeeroad14027]

Of course, you've consumed other foodstuffs since. Perhaps you're dealing with excess stomach gas, or the kefir has got you on the mend and it is driving out assorted toxins.

[hunkydaboyz]

had some kefir milk the other day , after about 3 days my stomach was and still is playing up , as in aches and very tender , anyone know why ???

[sarah2007hood]

I'm told thats called "die-off," bad bacteria dying off a struggling to keep hold. If you keep drinking it you'll feel way better and digest better and your skin will be fantastic, and you will actually bruise less!! And I could go on and on about what all great things it will do for you..

[hunkydaboyz]

no worries now , really goes downs well

[milwaukeeroad14027]

The smell of tart yogurt, or sour cream. You can maintain a batch of keifr in the fridge for months! I flavor all my kefir with either stirred-in honey, molasses, or blend it with fruit. (blender)

[melliemae]

Where did you find that beautiful chandelier in the background?

[milwaukeeroad14027]

Found the chandelier on eBay for $19.00