Great question. I will put the link to the video of how I do that beneath this comment. You can also do it with conventional yogurt from the grocery store. Not Greek yogurt because there would not be much whey in there. But any standard plain yogurt you can separate the way out by using the exact same technique.

kzfaq.info/get/bejne/hpuHid2hrJPSqX0.html

I used whey from organic store bought plan yogurt.

Don’t have kefir wry use one capsule of probiotic. The one you buy from health food store fridge and you keep it in your fridge

It will totally work as long as that probiotic is still alive. I recommend a soil-based probiotic for daily use but also for formants called code age the 50 billion count one it is fantastic and it works 100% of the time. If you have a failed ferment with a probiotic capsule at nearly always means your probiotic was poor quality or it was cold, but often many of those are dead, which is why sometimes they don’t really benefit us, but the code is soil based and shelf stable

You are most welcome 🥰

Thank you for your super kind words Jeanette. Blessings your way all the way to Norway 🥰

Wonderful 🥰 Love your additions they sound delicious

Do you add the cinnamon and cherries into the jar to ferment along with the oats?

@suzyb.6234 I am sure that would be a home run. Definitely would cause nothing negative.😉

After @@suzyb.6234

Yes, I agree, so many traditions did not get passed down because modern convenience won out. But then our health first second third and now fourth generation is so far removed that if we don’t re-capture these ancient ways,There won’t be much left of our physical health. I’m so thankful for the Lord setting my path towards going after holistic remedies. Thanks for dropping in & you are most welcome

You are most welcome🥰

Hi Susie...thank you for you’re breakthrough. Amazing how something so simple as that can add so much goodness to our gut. God bless you sister

@@midwestmeanderings2440 Holly, have you fermented other grains? I’ve got some hulled millet, and I think I’m going to give that a try.

Yes, I have, mostly as an experiment not as a steadfast thing. Rice has been the thing that I’ve done the most with. I always soak it but I occasionally will add a ferment and I know there’s a technique where you keep your culture from the previous ferment and you continue to add it to the next one. So I think traditionally rice is definitely one of those that is fermented. But you can add a culture to anything and fermented as far as a grain or a bean.. it always results is in a more bioavailable food.

Great question Susie😎😉

@@midwestmeanderings2440 I mixed steel cut oats & millet, fermented with whey & water for 24 hours. Millet still sort of hard, but chewable. Gonna give it another day. I’m having fun experimenting!

Well, that just might be the best comment I’ve had in a long time. Thank you so much.💯‼️❤️

You’re gonna love it. And when you cook them just be mindful that you’re obviously not gonna add a whole lot of water to the cooking process. And one little tip I don’t think I added that in this video, is just before you eat them take a spoon of the fermented oats right out of the jar and just swirl it into your oatmeal. Then you’re adding all that probiotic goodness plus all that easily digested oats into your morning breakfast😉

Oh Suz, I’m so happy to read your message. I find that I go with whatever the simplest and most cost effective I can get my hands on. But I often will use pickle pipes instead of the inserts that go with standard mason jars. But that’s a super great question. The pipes make everything auto pilot which is such a lovely break. But I love your idea also. They’re just really expensive when I’ve checked into them and I have a handful of them. I just did a ferment with one recently and really enjoyed it. So I’ve been on the lookout to see if I can find some at thrift stores. Happy fermenting friend

@@midwestmeanderings2440 Yes they are often too expensive. I sometimes check Amazon to see if there are any special offers. I have also found some by checking out local second-hand sales online and that can be a good source. The jars are often a little dusty, coming straight out of 'granny's cellar' for example, but hey, that's no worry ! and the rubber seals are (thankfully) cheap and easy to find. Have fun !

Wow, I just felt like that was something I should’ve paid for that is amazing information. Hopefully other people will read it agreed 100%. No grains need to be consumed really on a honestly without them being fermented

I appreciate the kind review🥰

Thank you for your very kind words. And what a great question. You had a very successful ferment. Next time don’t throw it away. But do pop it in the fridge and it will slow down the fermentation. Then it will last a good five to maybe seven days in the refrigerator I’m definitely being careful so I do not get kicked off of KZfaq. Because I believe many people are searching for help and I know that my contact will definitely strengthen peoples immune system’s and get them on the right path for healing and strengthening so they can resist all this nonsense is going on. God bless you and thank you for your very encouraging words

@@midwestmeanderings2440 So agree with you. KZfaq must understand that people are looking to like minded people that have the experience and knowledge to help people like me heal ourselves. We no longer want to keep eating the food the government keeps telling us is healthy yet people are no better off for it. We want to take our health matters into our own hands so we can live a healthy life. I have Scleroderma or Systemic Sclerosis. The amount of things I had and still have going on you wouldn't believe how I'm coping relatively healthy on a daily basis and due to cutting the stereotypical carbs (will be looking to make proper sough dough bread one day by fermenting the flour or using non-wheat fermented flour as long as is properly fermented) and I know my next step to trying to reverse my disease is eating a fair amount of healthy fermented food. Thank you kindly for taking the time to reply and your channel will be one of my top go to for learning about fermenting. Can only hope KZfaq is more empathetic to those you are helping and see you in a more helpful light.

You are so very welcome🥰 That is awesome about your dog. That dog is going to live forever. Anybody that consumes that on a daily basis is going to be in optimal Health🙌🦋 Oh this will change everything for the oatmeal. You will be amazed! Also make sure you eat some fresh fruit to go with it. It really has a way of just adding that living enzyme factor that just helps you digest food. You could make a RAW fermented applesauce or apple salad to either eat on the side or even add on top/going with the apple pie factor🍎

Sounds delicious. The only thing I would suggest you swap out is your Splenda for something a little more nourishing to your body like a little maple syrup or some Stevia. Splenda is one molecule away from plastic. It does sweeten really well and my husband actually still really likes it but he has finally switched over to Stevia. I’m sure all of them are, not exactly the greatest but when you’re trying to not overdo your carbs, it’s nice to have an alternative. But that sounds like a wonderful recipe up there.🥰

You are most welcome, Paul🥰

Holly oats 😁

Y’all are cracking me up 🤩🤣😍

Interesting This video was made many years ago. I actually do not even consume out any longer, but I know that many people I found it to be beneficial to ferment them like this. It certainly made them digestible for me back when I used to consume them

@@midwestmeanderings2440 Soaking store-bought oats definitely has benefits. Sadly, phytic acid reduction isn't one of them!

That actually is the main reason I don’t consume them anymore is the anti-nutrients. Thanks for the info . This is one of our top video, so I know that Info will be helpful. Thank you.

@@gottmituns1938 Yes. I soak my porridge oats with freshly ground rye groats. I bought a cheap hand-held coffee mill to ground the rye. Of course, adding rye to one's oats changes the flavour. But in a way that I rather like!

@@richierich291266 Very cool! Would you mind elaborating on your process? (Flour:Oat ratio, soak time, and anything else pertinent.) You replied before my question was removed by commUnist TUBE. It seems that my non-political comments are not even allowed anymore....lol

Oh, I totally get you. I have to do the same thing and get conversions for stuff when I’m watching stuff that’s from Europe. But I think there’s easily you can just put a Google search in or whatever search engine you use for a conversion.

thanks for enjoying the humor LOL with me.

You are most welcome

In the winter months, totally in the summer months, you may not even be able to do 24 hours. It just depends upon how warm your house is If your house is on the warm side during any time of the year, your fence will go faster, but I would typically not go much further than 24 hours with oats, but you could usually tell how active it is by how bubbly everything is and if you like it really pucker and sour then you can certainly go a little longer. The goal is to go enough to get the ferment after without losing your ferment .

You can totally do it for any seed, bean, or hard-grain But with puffed rice I have a feeling it would probably just dissolve it. I’m sure it would still ferment but I’m not sure how pleasing it would be on the other side. So maybe start it and try it with a really small batch and if it turns out great let me know. But I have a video on doing Chia seeds the same way but it honestly crosses the board for just about everything I have even tinkered with doing fermented rice and then you actually save your fermenting liquid and you use it to culture the next batch. I did that for a couple of months and it went pretty well I just found that it was a little bit more than I wanted to babysit. So I just do it overnight soak. But the concept is fantastic and from what I’ve seen and read you can actually continue that process endlessly Now that doesn’t work for everything Rice is just so unique with that. Happy fermenting

@@midwestmeanderings2440 Thank you so much for your response. I've started a trial with some puffed rice and home made milk kefir. Because the puffed rice is so light, it is floating to the top so I'll stir it every now and then. 😂 It's so fascinating and there is always lots to learn. I will definitely try this with oats too. Thank you very much 💗

You are so welcome. There’s so much to learn as we tinker in our kitchen for healing

Truly He does save🙌 thank you for your kind words Yes the way from Cultured yogurt would totally work. But as soon as you get your whey I would use it right away to culture your oats. If for any reason it does not ferment it means that your yogurt did not have enough probiotics in it. Some yogurts are better cultured than others.

🥰ty!!!

Yes, I mentioned that because that is when I first began to ferment feed and Oates it was for my chicken so we do have a fermenting chicken feed video But I have been fermenting my chickens feed for almost 10 years That’s what made me start considering doing it for humans 😉

I think you totally can do that just make sure Your ferment is still pretty lively and active when you use it. Once you put it in the fridge, it pretty much kind of slows down and is not quite as active if that makes sense, you have really great questions. , Gail😉🥰

The old-fashioned ones, are not cooked and then flattened. They are just they look very much like an oat grain that is harvested as is and dried. But if they’re pressed and flat, they would beconsidered the rolled ones

You confirmed with anything that is already cultured so if it is a ferment that you know is still alive then you can certainly use that.

The fermentation process totally prepares the grain for eating. And you certainly can do the entire kefier. It will also ferment. It was slightly change flavor and you would wanna watch it as far as making sure you consume it within a few days or so. For some reason with just the whey, it just keeps longer. Great questions😉

@@midwestmeanderings2440 Thanks for the clarifications. I will give it a try this weekend. 🙏

You are most welcome

Just letting you know I am starting to get heavily censored on KZfaq and my last video was completely deleted by KZfaq. So I am moving all of my Contant over to rumble here is a link to the video that they removed on KZfaq I hope you will follow me over to rumble rumble.com/vljkvz-how-to-prevent-covid-and-how-to-treat-holistically-if-you-get-it.html

@@midwestmeanderings2440 Thank you. Its sad the way they are treating genuine posts. There are a lot of Doctors posting genuine information and have had their videos censored & taken down. Some have complained and their videos were reinstated. Neither the owners of KZfaq nor their employees who do the censoring are medical experts nor qualified natural therapists and have no clue what is genuine information and what is fake. Yet they allow news channels to continue posting fake data and statistics.

You can soak them that way, but I would not do them on the counter that way unless you are starting with a culture, you have the likelihood you’re gonna grow things you’re not interested in growing But a culture can be just as simple as a very good quality probiotic capsule After they are fermented, you definitely put them to the fridge or you cook them or use them and whatever capacity you plan to use them

Wow, I bet those are really pucker. I will never be able to get those into anybody’s belly at my house LOL

Just letting you know I am starting to get heavily censored on KZfaq and my last video was completely deleted by KZfaq. So I am moving all of my Contant over to rumble here is a link to the video that they removed on KZfaq I hope you will follow me over to rumble rumble.com/vljkvz-how-to-prevent-covid-and-how-to-treat-holistically-if-you-get-it.html

About a quarter cup to a quart jar. If it’s really lively and vibrant, you probably could even do less than that.

I honestly only do that occasionally when I use kefir. But you are definitely going to need to use enough to culture it well. I would suggest you take her with it and do a smaller quantity just to make sure you’re having success but I would say at least a cup to 4 cups of oats should do the job. You’re probably not gonna let it go as long. So just give it a good eye on it and check it about every six hours. It’ll have it busiest activity during the daylight hours when your home is warmer. So once you check it before bed if it’s good leave it alone but if not-Meaning it’s really obviously fermented, tuck it in the fridge

You must have a pretty cool house or the weather is pretty cool where you’re at for it to go three days and not go bad. So that’s very reassuring that the smell is not off. I will go ahead and pop it in the fridge. I really let mine go that long. But in the winter or when the house is really cold it could take that long. You don’t always see bubbles with oats and sometimes you don’t see it chia ferments. It has a lot to do with how lively your culture is.But the fact that it went three days and it doesn’t smell off means that your culture was definitely alive and it has been preserved. So I would pop it in the fridge and enjoy

When you’re fermenting, the oat groats, you can do that, but when you’re doing the rolled oats, you cannot. But you have to really keep watch ferment grains for my chicken feed in the hard grains, do well to reuse the liquid. But there’s a rhythm to it you probably can find some videos out there to show you how. Great question.

What the fermenting process does is make it more digestible. All greens need at least a soaking, but fermenting is ideal. But by no means does it remove the carbs. It will reduce it a bit because obviously the bacteria are eating the carbs. Like in milk kefir, the lactose which is the carb, is eaten but it won’t eat it completely. But milk is not exclusively carbs where is oats are almost completely carbs. So if you for a minute to the point where you think much of the carbs are gone you pretty much have oat- beer 🍺 lol And then not a living soak Will eat it 😂

I have not done that but I am almost certain that you would have success. It would definitely culture.

You can do a variety of things to keep the probiotics intact. But the soaking fermentation process makes the oats more digestible. but you can eat them raw like overnight oats, or just do a gentle warming in a dehydrator and controlling the temperature or you can just cook your oats and then add a couple tablespoons back in after they cool down of your fermented oats. Many people will add some of the fermented oats to a smoothie. At the sky is the limit

Thank you for the kind review of our channel. That’s a great question. You can do both. If you are going to work it into a smoothie it would be a great probiotic boost in your smoothie. And you cook them cook them for our morning oats. They will be very digestible. After the oats of cool down a bit I always work in a couple of tablespoons of the raw fermented oats to lift the probiotics again.

@@midwestmeanderings2440 Really good idea with the raw probiotic lift afterwards. Will definitely try this, thank you!

Raw all the way

Absolutely

Raw. Dont cook the oats. If you do you will loose all the healthy nutrients!

Well if you’re getting bubbles that’s a good sign and if it’s sour smelling.. I personally have never Fermented them without some kind of culture. Typically with fermenting you either need to put salt in to suppress the bad bacteria to allow the good one to grow, or you culture it with a friendly bacteria and make sure there’s enough warmth to where it will culture But I experiment all the time. But I would just encourage you to be careful because when you don’t have something culturing it you can also have other things growing in there that is not beneficial But bubbling and sour smell are two of the best indicators of a successful ferment

@@midwestmeanderings2440 Thank you for sharing your knowledge. I've recently learned of soaking/fermenting oats. I attempted to ferment groats but threw away the souring smelling/tasting result. I used lemon and water. I was scared of getting sick from lack of knowledge. Would you please make a start to finish groat video? You'll be the first!!

I will definitely put that on my next year list for sure. And you are so very welcome. We’re in a bit of a transition with housing and land and such so I haven’t done any new videos related to holistic. But that will definitely be on my list

You sure can 😉

That works really well when you’re fermenting rice. And I have to tell you I did not stick with doing that even though I thought it was really cool. And you can re-culture it with the next batch. But if it becomes really clear at the top especially if you’re doing the steel cut oats. I really think you could do that. But with other oats it gets a bit cloudy and I think some of the grains get mixed in. So it would certainly be worth experimenting. You certainly know when a firm it goes bad because it smells like rotten shoes instead of the nice tart pucker smell of a ferment. So if you’re one of those type that like to take her in your kitchen an experiment I would definitely try and small batch and check it out and please let me know how it works out. I do a lot of that kind of tinkering myself. It’s amazing how you can stumble upon some really cool tricks doing that. But you have to be very mindful and careful because obviously a ferment that is gone bad in your body is not good for you. And it could even be dangerous. But mostly I think it’s just an appealing. And if we just use our common sense then we will stay away. So if something smells off that it is off. Great question

Oh my goodness that is wild. And frustrating. Another tip is you can give instructions inside of your Amazon directions. It’s usually at the stage where you’re placing your order and you can clearly put in there hey you’re delivering it to the wrong spot put it next to the blah blah blah or something like that. I’ve had something similar happened to it’s nice when you have a good neighbors who notice that and they will get it to you but I guess that doesn’t always happen.😢😩

As long as your way is very vibrant three or 4 tablespoons would be more than enough. I often will put in about a quarter cup just for good measure because I always have plenty. The more the merrier 😉😎

@@midwestmeanderings2440 Thank You Holly 😊

You are so welcome Yolanda

@@yolandasilva1921 you are so welcome

As long as it’s got alive cultures in it, it should work great

I think that is a fabulous question, Shelly!! I have fermented cashews and made fermented cashew milk so I’m here to tell you you are hitting a homer So when you do it and it taste amazing come back and let us know People underneath these videos, help each other and learn and grow so definitely come back and share because there’s plenty of people that will benefit from it

And I have used the fermented oats in smoothies, so I think your spot on

@@midwestmeanderings2440 Thank you so much! I may give it a try. Putting it in smoothies is a good idea!

If you have a reliable yogurt source you totally can but if you were unsure if the culture is still living then it will not culture your oats. This is actually a good way to test it to see if your yogurt is really still living or not. But I would do a small batch so you do not waste your oats because they will go sour in a bad way if there is nothing to culture them

@@midwestmeanderings2440 I didn’t have enough yogurt whey so I tried feta whey and it worked! Lol

Yeah!!! I am a tinker in my kitchen I’m always experimenting. Great job!!!!

It does not need to be cooked and if you don’t mind it getting a bit pucker it will last in your fridge for about two weeks. But it can get pretty tart as it keeps fermenting. But seriously it doesn’t really go bad it just gets more and more tart. There’s just so many carbs in there that the friendly bacteria have a field day. It will be so stringy from the fermentation but let me tell you it only gets healthier by the day. But not everybody can handle that taste.

@@midwestmeanderings2440 Thank you for the answer! Since I will do it for the first time, I am curious how I will like it. Does one top it off and remix it once it is almost done (I read that on some other fermenting explanations, yours was way easier to understand though) or just start over?

I would just make a new batch from sratch . Thank you for those kind words I’m happy to hear it was simple I love simple. Simple helps me do things. If it’s complicated it usually does not happen in my kitchen 😂

If your oats are gluten-free, which you can purchase them, the ones that I do buy now, are gluten-free, then you don’t have to worry about that. Oats are naturally gluten-free it’s just where they’re being processed that you could pick up some gluten. But the prevention process has a way of just balancing and making them incredibly digestible and the nutrients while available. So if gluten is an issue I would just start with gluten-free oats. Costco carries some. And there are quite a few suppliers of that now

@@midwestmeanderings2440 ty.

Yw😉

You will need it to be on the counter for at least 12 hours. Then you will put it in the refrigerator and it will keep for about a week

@@midwestmeanderings2440 I usually keep mine outside for around 72 hours. I want mine to be so low carb. Then move it to the fridge thereafter ;)

It corrects the car proteins ratio once it’s had a decent ferment. But I want mine to be consumed by my children LOL I usually do about 24 hours occasionally a little bit more it just depends upon the temperature of the house but I get ya 😉

Just let you know most of my content is getting moved over to rumble and I will try to continue to post on KZfaq as long as I can but apparently my Content has be deemed dangerous by their community guidelines. I’ve had some of my content deleted by KZfaq. I will put a referral link here to come in to rumble which is where all my content has been moved over to. rumble.com/vljkvz-how-to-prevent-covid-and-how-to-treat-holistically-if-you-get-it.html referral.rumble.com/2j77

It would totally ferment great. Sounds like a delicious meal. You’ve got going up there :-) I’m not sure that I would let it go that many days though, so just check it because if your kefir is pretty lively, it could really go pretty wild with all those carbs in the oats.

@@midwestmeanderings2440 the only scary thing about fermenting things is that I don't have a sense of smell I lost it when I was 24 years old in a motorcycle accident.

Yep smell is definitely your friend when you’re doing formants but also bubbles is certainly indicating activity. I’m assuming it affected your taste too? Maybe? Usually taste and smell often can kind of go side by side when you lose stuff. But if you still have taste usually when it’s super sour, it’s gone as far as it can go. But I would probably only let that ferment go about 48 hours personally. But if you like things are really sour, then maybe 72

@@midwestmeanderings2440 yes everything's kind of bland and I can't really tell the difference between spices or certain fruits or flavors I taste sweet and salt and sour that's about as good as it gets, but texture means a lot.

Oh my that is such a very hard thing to navigate . I can see why you treasure your texture.

I know that there are apple cider vinegar‘s that you can buy that have the mother in them, the culture, but I do not believe this would be a successful ferment with that.

@@midwestmeanderings2440 thank you!!

You are most welcome

Just letting you know I am starting to get heavily censored on KZfaq and my last video was completely deleted by KZfaq. So I am moving all of my Contant over to rumble here is a link to the video that they removed on KZfaq I hope you will follow me over to rumble rumble.com/vljkvz-how-to-prevent-covid-and-how-to-treat-holistically-if-you-get-it.html

Oh I’m a southern girl and I had a European that’s the one that turned me onto making Kiefer. And he had his European way of saying it but there is quite a few different pronunciations of it. But I’m just a southern girl so I’m going to stick with mine. It was a southern woman then I got my first grains from at the same way she does. She’s been traveling the world teaching people for a good 15 years

I have actually follow the same steps., bet you’re going to make sure you were burping it daily and let it go for at least 48 hours. I was always after softening the grain. I have done oat groats and buckwheat groats this way. Hey certain that your probiotic starter that you’re starting with is alive. I’ve had many people reach back out to me and say this doesn’t work and I said no your probiotic was dead or not sufficient to ferment. You certainly can buy starters that are meant for fermenting. But I learn from David Wolfe, I really well-known holistic person, that you can use probiotics to ferment just fine as long as it’s a very good quality one. The reason you would want to be sure your culture is alive is that soaking oats for 24 hours even if your probiotic is poor, you will not lose your ferment, but when you’re going past 44 hours fermenting a grain, do you want to be certain that your probiotic is good quality because you go 48 hours or even 72 and you will have some stinky stuff to find a place to dump if it fails 🤪😂 But what you can do to make sure your probiotic is good it’s just do a small batch and make sure you burp it daily. And by D3 it should be good and slimy with a nice sour ferment smell. Then you will put it in the fridge and use it up within the next several days. You can let it go longer than that in your fridge but it will be really pucker. Lots of probiotics let me tell you

Thank you, Maria🥰

Yes I certainly agree you have cultured oats right here, we always cookers and then swirl in a couple of spoons of the raw form with all the friendly probiotics and you can certainly added into smoothies as is. But when it comes to cooked oats for children and for those who love hot oatmeal there’s no substitute. But agree wholeheartedly

@@midwestmeanderings2440Thanks that answered my one question 👍

I agree but you can cook with them as you end up with low sugar oats.

@DolplphinD35 absolutely 😉

Really great question honestly, it makes all the nutrients more bioavailable. It does remove the anti-nutrients. It does not do this 100% so if you’re wanting the benefits of Kiefer, then I would suggest you just eat the milk Kiefer. We are honestly 100% off of oats we have been for quite a while, even though I do believe people that are metabolically sound, and do not have auto immune disorders can certainly continue eating oats ideally, the way that I prepared here this was part of our journey of healing our body, and we have found that all grains have been very negative to auto immune disorders, but I’ve been able to, decrease my thyroid medicine after 40 years of being on it by 60% by just going off of grains and the last 12 months so all of our content is more focused around that So I encourage you to take a look at our related to healing in the last 12 months meat based eating My daughters, chronic debilitating asthma has been completely reversed and shut down. She is off 100% of her medicines going Meet based and removing all grain.