Kefir Making FAQ

Will is back in his Probiotic Kitchen answering frequently asked questions on the kefir making process. In this video Will discusses questions on making both kefir ginger ale as well as milk kefir. How long to kefir a batch, sweeteners to use, etc are covered here.

Category:

Education

Tags:

• ginger ale
• milk kefir
• kefir
• fermented foods
• lacto fermentation
• probiotic
• probiotics
• yogurt
• cultured foods
• digestion
• upset stomach
• underground wellness
• Sean Croxton

[jamesoo700]

Hi Will - I appreciate all your help. I'm beginning to feel more comfortable making the milk Kefir. I've received some Ginger, waiting for the turmeric (spell) for the ginger ale. The Ginger came in large roots. Do you chop them up, can you re-use the ginger and turmeric roots. Also - I'm interested in buying some coral for the ginger ale. We use coral calcium now and know the benefits. I want to buy one pound of the coral if it's reasonably priced.

[TeamingWithNature]

@jamesoo700 Hi James, Sounds like you are off to a good start! Yeah, we like to peel and chop the ginger into medium sized chunks/slices for ginger ale. And yes, I do use the same ginger for several batches. You will taste the flavor decline and realize you need to change the ginger! Same goes for the turmeric.

I can send you info on coral. Message me through youtube privately and I will send you information on that.

Thank you for your interest.

To your health!

[jamesoo700]

Hi Will, Did I understand you correctly, that you used the milk Kefir in your ginger ale? Where did you find the coral? And last but not least, what was it you added to cleanse the colon?

[TeamingWithNature]

@jamesoo700 Yes James, that's correct. I use milk kefir grains and convert them to digest honey instead of lactose (milk sugar). We gather the coral ourselves. We do ship coral to folks all over. Please youtube message me if you want details. And we regularly use food grade diatomaceous earth. It's also called fossil shell flour. Easy google search for that.

To your health!

[jamesoo700]

Hi Will, me again. My kefir looks more like cottage cheese with large curds. Do I need to sift out smaller curds (lots of them) or break them up. I'm the one that used the whole paturized homogenized milk. My kefir after 24 hours looks more like curds and wae than thick buttermilk.

[TeamingWithNature]

@jamesoo700 Kefir does commonly look like cottage cheese, the curd part at least, when it's really cultured (done). What I do is shake the jar pretty roughly prior to straining the kefir. That way the small grains will break off the large grains. Also, I strain through a plastic strainer so the really small grains go into tomorrow's smoothie! My kefir also looks like curds and whey after 24 hours. Maybe thin the amount of grains you use if you want the kefir less ripe.

To your health!

[elitsaml]

Hi,

Thanks for your good videos!

You make great videos and I am convinced and eager to try pro-biotics made by kefir.

I am living in Switzerland and I have no idea from where to by Kefir.

I will be so glad if I can buy from yours. Could you be so nice to provide me some?

Thanks in advance and wish you sunny day,

Elitsa

[TeamingWithNature]

@viejapetra Hey Mike, no the kefir doesn't need to fully separate in order to be 'done'. The clear separation just shows when it's completely digested the lactose and is done for sure. Yeah, the sour flavor takes some getting used to. It's not common in our culture to appreciate the sour flavor.

Keep on with the kefiring. It's fun and rewarding.

To your health!

[viejapetra]

Hi Will, I am using milk Kefir so should I then use dried fruit It was my first tast today I am new to Kefir and it was real sour , so I added honey, figs and bananas it tasted much better ! also it stood on my for 48 hrs as it was not seperating much .Does it realy need to seperate as you show to get the full benefit ? thanx Mike

[TeamingWithNature]

@viejapetra Hi Mike, Thanks for the kind comments! If you are using water kefir grains, then yes! Definitely use some dried fruits. Water kefir loves the natural sugars in dried fruits such as prunes, apricots or figs. On the other hand, milk kefir wouldn't do so well I don't think.

Enjoy the process!