How to Make Delicious Homemade Kefir from Scratch!

How to Make Delicious Homemade Kefir from Scratch! - It's Easier Than You Think!

Рет қаралды 55,682

Күн бұрын

Hello, I'm Sean Rowe - Singer/Songwriter and host of the wild food video series, Can I Eat This?
If you're looking for a healthy drink that you can make at home, then you need to try Kefir! Kefir is a rich and creamy, fermented milk drink, full of probiotic goodness, and it's deliciously tart too! In this video, I'll show you - step by step - how to make kefir, and then I'll give you a simple recipe for adding wild fruit that you can harvest yourself, and boost this already amazing drink to some place really magical.
Kefir is one of the easiest ferments to make at home and requires very little tools. It's also a great way to get your daily probiotic dose. Not only that, but kafir is also full of nutrients and minerals that have been shown to benefit health. This drink is high in calcium, potassium, and vitamin B6, and it's also a great source of antioxidants.
Where to get Kefir "Grains"
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Video Credits:
Filmed and Edited by: Sean Rowe
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"Can I Eat This?"
Can I Eat This? is a brand new series from accomplished singer-songwriter and avid forager Sean Rowe. In each episode, Rowe is joined by a different musical guest with whom he ventures out into woods surrounding the artfully designed grounds of AutoCamp's Catskills resort where wild food abounds. In addition to finding, harvesting, and preparing their haul, Rowe and his guests record a song together. Emphasis is placed on making sure the content is accurate but dialog is loose, humorous, conversational, and real.
The developing interest in foraging can be attributed to a number of factors including a flood of popular books and documentaries detailing the alarmingly negative health and environmental impacts of America’s fast-food/factory-farmed-based diets. Also, after more than two years spent in an emotionally-charged state of isolation, many are seeking out the space and quiet serenity of nature. Taken in combination, the series is a gentle and inviting respite from modern life and provides viewers with relatively simple methods of making positive changes in their lives.
Among other wild foods-based programs, which tend to be serious in tone with an emphasis on survivalist themes, Can I Eat This? stands out. Rowe's enthusiasm is infectious and welcoming to anyone who wants to learn more about this increasingly popular pursuit. The series would look right at home on any of the ever-expanding number of streaming services focusing on food, music, travel, the outdoors, and sustainability.
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Пікірлер: 284

@mattterry30 9 ай бұрын

Ive followed the process you described at the end, but ive successfully kept my grains alive in the fridge for over a month. Same thing, i dont drink that milk, but i add my grains to fresh milk and they come.right back to life. Been making my own kefir for over 5 years off and on. I havent found anyone else who likes it like i do, but i think its a fantastic way to boost your immune system, energy and gut health. Great informative video!

@canieatthis 9 ай бұрын

Thank you brother I appreciate the comment! 🙏

@stevegwizzle3560 5 ай бұрын

Can the grains be frozen? If so for how long?

@canieatthis 3 ай бұрын

very cool thanks for sharing

@Ben.Dover.69then96 13 күн бұрын

Does it improve your mood and memory as well...??

@mneisinger72 4 ай бұрын

You had me at, "Put the #u(😮n', grains in the jar!". Excellent content. Please stop rocking back and forth. Love ya!

@jesuisravi Жыл бұрын

It's good to shake the jar whenever it is convenient. That expedites the process. Among the hill tribes that developed kefir, they would fill a goat skin bag with milk and grains and hang the sealed bag at the door of the yurt (tent made of skins). That way, every time anyone went in or out of the tent they would jostle the bag and thus give the kefir a little boost.

@canieatthis 11 ай бұрын

I've heard that! if i remember to shake it, i do ;D

@robynsjewelryideas Жыл бұрын

I make both water and milk kefir. If you strain the whey out of milk kefir, you can use it like cream cheese. You also can use finished kefir in place of buttermilk in recipes. I blend my milk kefir with fruit and then put in fridge. It continues to ferment and you get the fizziness in about 3 days. So, yummy. I thoroughly enjoyed your video, quite entertaining!

@canieatthis 11 ай бұрын

I've tried the "cream cheese" from this as well. lovely! I like mixing herbs with it with a little salt but it's a nice break from the usual i think ;D

@queensizedfun1 7 ай бұрын

😂this is by far the best kefir video ever. I've been doing it for about 6 months and I'm now doing water and milk Kefir. You popped up in my video feed and the title drew me in. Definitely subscribing!

@canieatthis 7 ай бұрын

Wow, thank you!🙏 🙏

@Neptunecloud 3 ай бұрын

Then you haven't watched the video by Life Xperienc.There is loads of more info on milk kefir than this one

@rawformfunctionalfit218 2 ай бұрын

I’ve been eating kefir this year, bought from a farm shop. I want to consume more while keeping costs down so bought some grains to ferment my own. I find the milk a little too runny so have started adding in some extra cream and the consistency is amazing. Lovely thick, creamy kefir. I’m so glad I started making it! Great video. I’m in the uk so no autumn olives. I’ve tried it with apples. I liked it but my girlfriend wasn’t so keen.

@sonjah1913 Жыл бұрын

It is fabulous after a few hours in the freezer, top with organic maple syrup.

@angel-x-7689 Жыл бұрын

Absolutely love my kefir every day!! And your Silence of the Lambs skit was hilarious 😂😂😂😂

@canieatthis Жыл бұрын

aw thanks. i like adding in some irreverent humor in there when i can.

@ICUFREE2 Жыл бұрын

Great video. I've been making my own Kefir for maybe 3 months now and I am so very happy I started to make my own! I was a loyal Nancy's Kefir customer until they wanted $6.99 for 32 oz! I am so happy to be making my own now! I didn't feel what I feel in my body with the Nancy's Kefir. It seems the homemade version is much more potent!

@canieatthis Жыл бұрын

I notice a huge diffrence in the flavor of store bought vs. homemade. From my understanding, the storebough versions are actually made from "powdered" cultured rather than "kefir grains" The reference i used for this is Sandor Katz's excellent book, "The Art of Fermentation."

@pattyscarpaci9653 6 ай бұрын

You were very thorough with your instructions. Simple and straightforward. This is one of the best kefir videos yet.

@canieatthis 6 ай бұрын

Wow, thank you! So glad it was helpful!

@odetterobitaille5545 5 ай бұрын

Thank you so much for this video,you made it so easy to follow

@linliles3947 11 ай бұрын

Thank you! Your video answered a lot of questions I had, the only downside was feeling slightly seasick by the end of it. Please could you stand still for the next one! I have subscribed and look forward to learning more.

@canieatthis 11 ай бұрын

believe me, you are joining a whole host of people who feel the same way! it is HARD for me to NOT SWAY hahaha! ;D

@lyndaholloway5469 8 ай бұрын

Me also. Do not need food talk with motion sickness.

@dennispassey8529 5 ай бұрын

Me too! Had to keep looking away…. otherwise,definitely decided me to make some!!

@sandyadkins2637 5 ай бұрын

I need to get starter grains and make this for daily health ❤

@canieatthis 5 ай бұрын

You do and it's so worth it! Good Luck Sandy! let me know if you have any question along the way

@cherriebaars3971 Жыл бұрын

I bought a bottle of natural kifur and a bottle of full cream milk from my local grocery shop came home and started my own. It's really good. I didn't think I would like it but wow I love it. I add turmeric and cinnamon for a drink or just have it plain

@canieatthis Жыл бұрын

Yessssss! so happy to hear that Cherrie!

@cjbh61 9 ай бұрын

How do you start your own without kefir grains?

@jefferynewsome6766 8 ай бұрын

@@cjbh61 Social media lords and lore that I've seen/read say you have to purchase them if you want to consistently make your own batches. Or you can purchase kefir and mix it with milk, but this will be much more costly over time with greatly reduced probiotics. Sean posted an Amazon link to purchase them above. I just received mine and am on my way to making my own! 🕺

@Maryellengray 5 ай бұрын

@@cjbh61you need the grains.

@faithfarmforever4795 5 ай бұрын

@cjbh61 I don't believe you can make kefir without grains. I got mine grains from Amazon from a company called "fusion teas" for about $12 - took 2 tries to get them going again - but So glad I did

@dizziechef9502 15 күн бұрын

I love the buttermilk taste of Kefir. I’d like to see you make the cheese from kefir. I like a smoothie with Kefir and Beet powder.

@sharonellis1251 5 ай бұрын

I watched your video to the end. Enjoyed it immensely! I am familiar with fermenting kefir, but stopped for some time. I didn't know before this month getting back to ferments that it could be frozen. I should have known as I freeze sourdough starter. Great voice (I'm hard of hearing) and thanks for the smiles. Happy foraging ! Cheers from the Western part of Canada.

@canieatthis 5 ай бұрын

Wow thanks so much for sharing that Sharon!🙏

@sabrimetai7480 Жыл бұрын

I am using kefir for more than a month now, I am drinking it warm or cold doesn't matter I am just loving the taste. haven't tried combining it with fruits yet, might just do that today. but am always worried my grains might die or get sick although am taking good care of them. thanks for taking away some of my anxiety

@canieatthis 11 ай бұрын

warm kefir is a bold move! hahaha

@timothypatterson4730 22 күн бұрын

I’m going to try this. Thank you for the knowledge.

@canieatthis 16 күн бұрын

You’re welcome 😊

@jayday1463 Жыл бұрын

Hi from the U.K. I've been making my own kefir for a couple of months now and found your video to be very helpful and entertaining. I will definitely try your 'kefir light' idea as I do find the taste of my daily batches to be a little sour. I try rinsing off the grains in water occasionally but I've not really noticed much of an improvement. I used to buy (and sometimes still do), a bottle of Polish (Polski) kefir from my supermarket which tastes way better and just like a liquid cottage cheese. The ingredients look to be the same but dried (powdered) milk is used. I much prefer this milder taste and would love to know how to make mine taste like this. Thanks again for your great video.

@canieatthis Жыл бұрын

Yes! It's kinda the nature of the beast that every batch is gonna be a little different. I do have some from time to time that taste really off to me, and I start over. There are a lot of factors at play here an hard to pin down what the culprit is to off flavors but definitely encourage the experimentation!

@mukkerman001 6 ай бұрын

Have you tried a shorter ferment? Maybe cut your grains in next batch in half?

@sheilaadams8789 Жыл бұрын

I just use the easy kefir granules and have been making for almost a year, love 2nd fermenting! Great video!

@canieatthis Жыл бұрын

2nd fermenting is my favorite part. I tend to add in wild components for this whenever possible. Mulberry is excellent for this!

@DoubleDogDare54 5 ай бұрын

I prefer making kefir from kefir. It is milder. Kefir made from grains can something be like swigging down vinegar - to the point I've gotten heartburn from it. So I just take milk, dump kefir in, let t sit and call it before it gets to the point it could blister paint.

@canieatthis 5 ай бұрын

yep i do that too! Especially when i'm making a kind of "cheese" from it. To do this i will inoculate milk with finished kefir and then let that sit for a few days until it really solidifies and separates from the whey. I keep it in a nut milk bag in the fridge with a bowl underneath to catch the slowly draining whey, getting as much of the liquid out of the curd and then finally usually add herbs and salt. Turning into a spreadable cheese that is fantastic! Add in carmelized onion and....wow!

@Sara-fp6xr 5 ай бұрын

I do that!

@cachi-7878 3 ай бұрын

Sorry but you’re not making Kefir that way. It is a yogurt type fermentation but it does not have the same 50+ strains of probiotics that real Kefir made from grains, has. I’ve asked experts who know what they’re talking about and have analyzed both cultures. You’re fooling yourself. If you don’t like the tartness, second ferment it with a peel of lemon or orange. It will turn creamier and less tart.

@julieoelker1865 Жыл бұрын

I've been buying plain kefir and drinking it with a little stevia for years now. I can't wait to try making it. Thanks for the video!

@canieatthis Жыл бұрын

it's totally worth it!

@angeledupre5255 4 ай бұрын

😂😂😂😂😂 oh, my God I was not expecting that silence of the lambs was so awesome thank you for this video and the presentation🙌🏼✨😊😜

@canieatthis 4 ай бұрын

You are so welcome. I hope I didn’t make you too seasick.😂

@elisaprice2380 Жыл бұрын

I made kefir last year, after you talked about. It was ok, but I will definitely use fruit to sweeten cuz sounds great. I love the taste of some buttermilks, and kefir reminds me of that... I have always enjoyed your videos and they are better than ever now!!! I did kill my grains last year but have ordered a new batch.

@canieatthis Жыл бұрын

Love it!💗

@translatortranslator3818 2 ай бұрын

Strolling thru video, this guy launches into (actually funny) Silence of the Lambs out of nowhere, then promptly gets back to bizznezz... aaaaaaannnnd SUBSCRIBED 😂 Curious about dehydrating extra grains and eating them like you would pro-biotics sold in capsules? Same benefits? Do the cultures stay alive? Can you take too much? What about eating them without drying? Trying to reset gut. Thanks for great video!

@wanda7519 Ай бұрын

Will definitely try thanks for the great instructions 👍🏼

@51skibum2 Жыл бұрын

Sean, this is a total homerun! Thanks for sharing this information.

@canieatthis Жыл бұрын

Absolutely you’re welcome!

@magiisahera7643 Жыл бұрын

I received my kefir grains yesterday. This video helps alot and I enjoy your humor. Thank you.

@canieatthis 11 ай бұрын

You are so welcome!

@Bo-tt8cy Ай бұрын

In Belgium we say melk, just like you do. No need to fight.😂 Subscribed, love the humor.

@elizabethclark4722 Ай бұрын

You had me at "don't fear the kefir"!!

@gelberkaiser Жыл бұрын

Great video! I've been making water kefir for some time and have milk kefir grains on the way. You showed some great techniques for second fermentation that sound tasty. Thanks

@canieatthis Жыл бұрын

Love it! Glad to hear Johann!

@bumblebee1.0 3 ай бұрын

This video popped up in my feed. It was educational, yet entertaining. I started about a month ago. My immune system is under stress and my mother inlaw introduced me to kefir. I'm hoping that this will assist me with my gut health. I'm lactose intolerant and it's so refreshing that it's lactose free. Can someone please tell me if they kept their grains alive using UHT milk? That's the preferred milk in the house and I find it a bit of a hassle to go to the shops to buy whole milk. And everyone told me not to use a metal strainer 😢 and I moved heaven and earth looking for a plastic one in my country!

@ZephyrWind 7 ай бұрын

This was one of the better kefir videos I’ve watched. Thanks.

@canieatthis 7 ай бұрын

Glad it was helpful! I Appreciate that🙏

@holisticherbalism 3 ай бұрын

😂 the Silence of the Lambs montage was hilarious!

@canieatthis 3 ай бұрын

You’re welcome😊

@kkutube1972 6 ай бұрын

Great simple explanting and reasoning, thanks, it will be my first batch.

@canieatthis 6 ай бұрын

Best of luck! Let me know how it works for you!

@marybonczar2767 Жыл бұрын

I just may try this-you make it look so tasty!

@lechatbotte. Жыл бұрын

We have a ton of autumn olives. When harvested at the right time they’re tartly delicious. Too soon and they’re astringent I make jam from them

@canieatthis Жыл бұрын

They do make a superb jam! And a very interesting homemade fermented hot sauce as i've tried that as well! It can be tricky to find the "right" tasting shrub as the flavor profile and edibility of A. Olive seems to fluctuated wildly from plant to plant!

@theresajohnson6989 11 ай бұрын

Great video! Easy to understand and entertaining. I ordered the grains & cannot wait to make my first batch. Question- how much of the grains do I add each time? Is it always 2 tablespoons?

@canieatthis 11 ай бұрын

Thank you Theresa! Don't sweat about getting the amount just right. You would do just fine with around 1tbs per quart jar. The amount does not seem to make that much difference but there is probably such a thing as too much all at once. When in doubt just eyeball it to about a tbs and you'll be fine!

@cachi-7878 3 ай бұрын

@1:52, I beg to differ vehemently! My Kefir grains died after changing from a small stainless steel meshed sieve, to a larger and different brand but also stainless steel meshed sieve. I could not understand why they died after a few weeks only. This was the second batch of grains that died. The first batch lasted for several years, until I switched sieves. The only thing I changed was the sieve. As soon as I bought a plastic meshed sieve, my backup grains, from the same second batch, began to reproduce and thrive and to this date, they are happy campers. So no, if you use a SS sieve, you risk running into what I experienced. I guess not all SS are the same!

@marymammarella9843 Жыл бұрын

Wow, everything you always wanted to know about Kafir but we’re afraid to ask! Your kitchen set up looks great. Love your tutorial style.

@canieatthis Жыл бұрын

aw thanks Mary! my favorite set up so far ;D

@debikoch1120 9 ай бұрын

I enjoyed your video. It was funny but most importantly very informative. I’ve just ordered the grains and thanks you I feel ready to try this out. 🤪

@canieatthis 9 ай бұрын

Glad it was helpful!

@lilymack4028 Жыл бұрын

Thanksfor tis video. I just started making Kefir & am watching as many videos abut t as I can. Mine has been a bit too sour, so I'll try tasting it after 24 hrs, instead of 48. And making smoothies by adding fruit.

@mkultraification Жыл бұрын

It's lactic acid that produces the sourness. The longer the ferment goes, the more sour it gets, just like making buttermilk.

@canieatthis Жыл бұрын

yep and also the length of time it takes to ferment can be effected dramatically by the ambient temperature of the room. I can't really let my Kefir go for 48 hours in the warmer months without it producing too strong of a flavor for my taste.

@chasmarischen4459 Жыл бұрын

Excellent video. Best yet on 'Kefir'. Thank you.

@canieatthis Жыл бұрын

Aw Thankyou!!

@robertdooley4109 9 ай бұрын

I just started my first batch an hour ago. Thank you for the very informative video - and the laughs 😂

@canieatthis 9 ай бұрын

You’re welcome and Have fun making your batch! It’s quite rewarding to be able to have this on hand every day!😉

@lindacgrace2973 Жыл бұрын

I use kefir and homemade yogurt as a healthy, non-toxic preservative in other recipes. I make my own mayonnaise - adding the kefir/yogurt (just a spoon) turns it into a healthy fermented food and preserves it in the fridge for a month. Win-Win!

@canieatthis Жыл бұрын

Great Linda!

@karenreaves3650 Жыл бұрын

Great idea, I make my own Mayo also the kefir will make it last longer.

@evapartments6938 Жыл бұрын

This video is so hypnotizing and I don't know why

@canieatthis 11 ай бұрын

now that i have your attention...please list your credit card number here and mail me the keys to your safety deposit box :D

@tamivega6225 4 ай бұрын

It's that rocking back and forth. Made me dizzy.

@2lipToo 6 ай бұрын

Great video. I just learned the reason for rinsing (with NON-CHLORINATED water!) is to prevent the next batch from going too sour. Also, I'd like to mention that rancid milk - often referred to as "sour milk" - isn't sour at all; it's horrifically bitter as anyone who's accidentally consumed it knows....so the term is entirely inaccurate.

@canieatthis 6 ай бұрын

Hi there! and Thankyou! I definitely agree with the sour vs. fermented difference. I think there is a bit of a semantic issue at hand here. It does seem by definition that "sour" could be used for the quality of the sensation since the word does not inherently imply "rancid" but definitely might confuse some people. Raw milk for example would not necessarily go rancid if left out at room temperature but can in fact, naturally ferment on it's own. The same would not be true for processed, homogenized milk which would need some kind of culture added like kefir grains, in order to holt the bacteria that would cause rancidification and at the same time, boost the beneficial bacteria, creating the desired ferment. I have heard of steering clear of chlorinated water when rinsing grains although i would respond with 2 points here that in my experience: 1. I now rarely wash the grains from batch to batch as i don't really taste a difference 2. i have many, many time washed grains with chlorinated tap water and have not noticed a difference in the quality of the ferment ( this could be due to the amount of chlorine or lack there of, possibly) So while i would say, if it was practical for anyone to use non chlorinated water to wash grains then, i'd say sure why not but again, i personally have not noticed a difference. thanks so much for responding! i really appreciate it! sean

@katiekunch830 3 ай бұрын

You're super freaking hilarious and entertaining!!! Oh... and informative

@canieatthis 3 ай бұрын

I appreciate that! My goal is to keep it fun and informative at the same time so I’m glad you liked it!

@walterbettencourt6142 Жыл бұрын

Add a 6 inch strip of lemon peel for your 2 hour second fermentation. What a refreshing summer drink. :) >

@canieatthis Жыл бұрын

that's something to try! nice!

@nitapatel1348 6 ай бұрын

Such a good informative video very well explained in simple English easy to follow. I just got my milk grains from Amazon. Already mixed it up with milk to make kefir, cant walt.i am so confused about using or not the metal to handle kefir.will keep on watching yr videos good luck with yr Chanel

@canieatthis 6 ай бұрын

Honestly, I think a lot of the “don’t ever do this” is blown out of proportion. I mean for sure, if you only have a metal strainer, then use that. Honestly, that’s what I use and I’ve never had a problem and I’ve been making it now for at least 7 years 😉 good luck and let me know if you have any issues! I’ll help if I can

@ranns160 14 күн бұрын

If you can keep a plant alive you can keep kefir and or sourdough and or kombucha. ❤️👍

@wbworkout Жыл бұрын

I love Kefir! I love your channel, this is so cool. I love your music too! Way cool!

@canieatthis Жыл бұрын

Thank you so much Dano!

@wbworkout Жыл бұрын

@@canieatthis I have been sharing your material and music on my social media platforms. Hope it gives you some more exposure. I hope you come to my area again. I had bought a ticket to see your in Grand rapids at the Intersection but a friend lost her husband and asked me to sing at his memorial the same night. Of course I sang for that and her. She is a dear soul. I am also a sing er songwriter and like your an herbalism adn forager. Still learning so much. I grow a lot of herbs and live near woodlands where i can explore and have identified many food and plant medicines. Safe journeys!

@kcconaty5270 5 ай бұрын

👍 Thanks for sharing

@canieatthis 5 ай бұрын

Welcome!

@bobbymalta73 Жыл бұрын

Cheers Mate Thanks For Sharing 🙌

@canieatthis 11 ай бұрын

You bet!

@peterharris6604 5 ай бұрын

Thanks to you

@canieatthis 5 ай бұрын

awesome!! hope you really get something out of the experience

@user-zd1xw9zg1n Жыл бұрын

A new age youtuber is born

@henseltbrumbleburg3752 2 ай бұрын

3:35 what the f**k 🤣🤣 that caught me off-guard

@user-up9ps5yf2b 2 ай бұрын

Can we use store bought kefir to make a new batch at home

@karelvanderbijl 10 күн бұрын

thank you for your great info AND please stand still because it makes me dizzy you stepping from left to right al the time 😂

@DAVE_WHITE 6 ай бұрын

I make my own and drink everyday since 2012

@canieatthis 6 ай бұрын

it's awesome right? Why buy this stuff when you can so easily make it at home? I hear you!

@Dainoraful 8 ай бұрын

Just watched this, and was so entertained, please don’t stop producing the videos they are so amazing, and it would be great to learn foraging, I’m coming from country where everyone goes mushroom picking every autumn, and knows pretty much every single wild berry and root. Sadly I moved out to U.K. and lost this knowledge, but I’m very keen to gain it if possible ❤

@canieatthis 8 ай бұрын

Oh you're so welcome! I just posted a new video on harvesting and processing black walnuts if you'd like to check that out! Thanks for taking the time to write! ;D

@raziaameen9054 11 ай бұрын

Best

@lorenacarr2240 3 ай бұрын

Where do I get the grains from?

@tonyromero8284 11 ай бұрын

great info

@canieatthis 11 ай бұрын

Glad it was helpful!

@TipsyFlipper Жыл бұрын

I don't say "meelk" or "mulk". Usually just say Milk. I tried to grow Autumn Olive. Stratification for months in the fridge in damp sand and everything worked well and sprouted. Putting into larger pot and outside for a spell killed them. I am in south east US. I want to try again though. Such a wonderful plant. Thanks for the video!

@louietramposch4559 Жыл бұрын

Jack Murphy Mel Gibson Malk drinker 🤣. He wanted to fight over Milk 🐄

@canieatthis Жыл бұрын

you're welcome Dwight! You don't have Autumn Olive growing wild in the Southeast? I would be surprised at that.

@TipsyFlipper Жыл бұрын

@@canieatthis I have found a shrub that the land owners called Russian Olive when in NC. I am certain that I did something wrong to the Autumn Olive when I repotted it. I will try again.

@manymoms920 2 ай бұрын

Can you use lactose free milk ?

@loverofbeautifulthings 5 ай бұрын

I loved this video and new subscriber! I just recently got hooked on kefir (soooo yummy with fruit) and would like to now make my own. Question: if I make a quart of it and won't drink an entire jar per day, how to you keep the grains alive for say a day or two until you are ready to make another batch? Can you put them in just a little bit of milk and keep them in the fridge? (I guess I am saying how much milk do you need to use to keep them alive?) Thank you!

@canieatthis 5 ай бұрын

So glad to hear that! So yes, just to be clear, once your kefir is fermented, you’ll be removing the grains from the ferment before you drink it so that you can use them in a fresh batch. Fresh Kefir will last at least a week in the fridge without the flavor changing much but keep in mind the longer you leave it in there the stronger it will get because it is actively fermenting even though it’s cooled 😉 Now, if you don’t wanna make a new batch that soon all you need to do is Just put the grains in a little bit of milk and keep them refrigerated until you’re ready to use it again. Left like this for a week or two if need be, they should be fine but, when you’re ready to use them, It’s probably a good idea to strain out the milk that they’re sitting in Before you add them to fresh milk. I say that because, even though they’re in the fridge, they are still actively fermenting. So, the milk that they’re sitting in will be quite strong tasting if it’s not strained out. If that makes sense? Good luck!

@canieatthis 5 ай бұрын

Also, if you’re going away for a very long time, say a couple of weeks vacation… You can always freeze the grains. Then when you’re ready to use, you can just put them in fresh milk. It will take a bit longer for them to wake up but, I have done this and it works just fine👌

@loverofbeautifulthings 5 ай бұрын

@@canieatthis Thank you so very much! I love how they sound like pets that need to be fed, haha. My grains are on their way!

@andreasm1317 6 ай бұрын

Hi Sean. Great presentation on so many aspects of milk kefir. Thank you. I have an issue that arose recently. Have been making milk kefir for a few years. In the past ~1-2 weeks the grains have stopped forming the nice thick milk product and instead separate the whey very quickly from tiny fragments of curd, like some kind of citrus hit the milk. Happens very quickly after starting a new batch, within hours and never gets to the thick gelatinous stage. Same milk is being used. Same general temperatures, also. Am thinking the grains have been exhausted or otherwise depleted. Do you have any recommendations? Have read that adding some colostrum powder to the batch may help pep the grains back up. At a loss as to what is going on. Peace.

@canieatthis 6 ай бұрын

hmmm that's interesting and it sounds like to me that the grains are no longer viable. I would seek out another source of grains and in the future, when you start producing a surplus of the grains and you can clearly see them multipling, it's a good idea to set some aside to freeze. This way you can have a back up supply to start over again should this happen again! Good luck! Sean

@felipetavares79 4 ай бұрын

Can one grow kefir grains by making kefir using store-bought kefir as starter? Do these grains grow over time as you make new batches from store-bought kefir?

@canieatthis 4 ай бұрын

Thanks for your question! From my understanding, most store-bought kefir is actually made with “powder“ and not traditional grains so the answer would be most likely, no. To your second question, yes! A healthy culture of grains will keep growing every time you make a batch. It typically grows slowly, so don’t expect it to double every time, but it should be noticeable. Basically, it’s similar to making homemade sourdough in this way that’s why you don’t have to purchase grains or acquire them after you get them initially theoretically you should just be able to use the same ones over and over and again, they should continue to multiply.👍

@aardvarkagoraphobia Жыл бұрын

Your channel popped up on my KZfaq home page I suspect that this was more bot generated than an elegant example of Jungian Synchronicity. Your enthusiasm is effervescent and your communication and delivery skills enviable. So, of course your channel is more than well worth supporting. I live on a sailboat in the tropical South Pacific, and have foraged as a way of life for many decades. I've recently started making kefir after a very long hiatus. My KZfaq channel, with a number of Community Guideline transgressions through the medium satirical songs with politically incorrect images and lyrics, got three strikes and is out. Kefir cheers.

@canieatthis Жыл бұрын

Yeah it's a strange medium to work in. i think less so than the other socials but sometimes my videos get flagged for reasons that make no sense to me! thanks for the comment!

@n0426 2 ай бұрын

Is it okay to let it ferment in a plastic container?

@smultanwala 4 ай бұрын

Can someone please clarify if the kafir fermentation process produces any alcohol in it?

@jenthulhu 8 ай бұрын

Howdy! First time visiting your channel. Great video, well-researched, and hilarious (I'm genX and get your sense of humor--the Silence of the Lambs scenes were on point). I noticed that you sway--it did not bother me. Some people just DO and we all need to be more tolerant of individual quirks--most humans could stand to be more tolerant, period. I was kind of shocked reading through your comments--so many Negative Nellies. Sheesh. So quick to be rude to folks who are giving you FREE INFORMATION.

@canieatthis 8 ай бұрын

Hey Jen (assuming that’s your name?) just want to thank you for your insight with this comment and I agree, it’s kind of mind-boggling why people feel the need to be spending time writing negative comments. I’m working hard to make these videos. Informative but hopefully somewhat entertaining so that one can actually be engaged enough to watch all the way through. Thanks for being awesome.🥰

@jenthulhu 7 ай бұрын

@@canieatthis It IS my name and thank you for the reply. I've been in the entertainment industry for some time (author) so I'm used to negativity and have a thick skin, but this seemed extreme to me so I felt like I had to say something to give you a boost--you're doing good work and good work should be rewarded whenever possible.

@user-jr9kf7ov8u 4 ай бұрын

Isn’t honey considered an antibacterial and will it kill the good bacteria in the kefir?

@channelldaniels594 6 ай бұрын

Ty, yes, im at the water stage. Im more vegan. I am wondering if evaporated milk will work the switching over to a protien milk or dry milk. That's my gold for the week plus using it v in sauces ,chesses possble bread recipes. Im open to new experiences. Ty sm.

@canieatthis 6 ай бұрын

Hey Ty, I can't really comment with evaporated milk as i have no experience with that but, you could try using coconut milk. I have read some having success with that. To be clear, that's only from what i've read. Good Luck!

@terryterry1655 4 ай бұрын

Why no one place sufficient grains in milk carton while slow ferment in fridge?

@carlaschmidt3610 7 ай бұрын

Is there a difference in kefir grains or the cultures. Ex those needing warmth such as heating the milk and holding at a specific temp. Or cool cultures that can be at lower or room temp?

@canieatthis 6 ай бұрын

Hi Carla! Thanks reaching out! While i can't really comment on the differences between the different sources of "grains.," there does seem to be a notable difference between "powdered" Kefir cultures ( what you would most likely find in store bought, bottle Kefir) as opposed to traditionally fermented "grain" source Kefir. A good solid reference for this would be Standor Katz book "The Art Of Fermentation" - classic reference. One difference seems to be that there may be less beneficial bacteria in powdered vs. traditional. There may be other differences as well but it's been a while since i researched that. ;D

@CityOfTinyLines 3 ай бұрын

So who made the first kefir grains?

@lucysmith594 5 ай бұрын

I drink raw A2 milk from local farm. Is there anything different that I should be doing when I make my kefir? (I’ve just ordered the grains) Also have you ever tried to make kefir with baked milk? It tastes more caramel. Thank you from 🇬🇧

@canieatthis 5 ай бұрын

Nothing different to do with raw milk except that…it’s great that you have that option! Interesting with the baked milk! I’ve never heard of that before.

@Casper-fl1wy 5 ай бұрын

I can't believe you say malk. Joking. Hilarious dude. Great video. Thanks.

@canieatthis 5 ай бұрын

Haha thank you!!!

@suzannelewis3829 9 ай бұрын

I made my first batch today, but I bought dry kefir granuls. See how it goes. I'm def going to purchase some of the other though and see what's best. Looks too easy.

@canieatthis 9 ай бұрын

It IS to easy!!

@lifeslessons9889 5 ай бұрын

😆great humour- but I get sea sick watching you sway from side to side 🤣🤣. Great advice and video 👍

@canieatthis 5 ай бұрын

Glad you enjoyed and yes yes yes, I’m aware of how many people wanted to puke after watching this 😅😂

@billvojtech5686 Жыл бұрын

I’ve made both yogurt and creme fresh using a bit of yogurt as a starter. I’ve bought commercially produced kefir. If I use the commercial kefir as starter, will it eventually produces the grains?

@canieatthis Жыл бұрын

Very unlikely. It seems from the literature on the subject that at least most, if not all commercial Kefirs are made from "powdered" cultures with less strains of bacteria (referenced in "The Art of Fermentation" by Sandor Katz) It's probably safe to say that you would need to purchase kefir grains specifically.

@rubi_t 9 ай бұрын

Rinsing the grains with tap water can be risky. Chlorination in the water can harm the grains over time. If I feel I need to rinse mine, I just swoosh them around in a jar with a little milk.

@canieatthis 8 ай бұрын

It’s possible, although I’ve never had a problem with it. But I suppose it might depend on how strong your tapwater is.

@gf8314 5 ай бұрын

Don’t use a metal strainer, EVER, and please stop moving back and forth, if you have to pee go pee. Great info & thank you!

@canieatthis 5 ай бұрын

Thanks for the comment! I commented above to another person about metal stainers ( i think the caution is way overblown) but i do agree on the movement. i realize i have made many folks sea sick on this platform haha! Thank you for commenting!

@ruzziasht349 5 ай бұрын

1:46 Metal strainers are not recommended for making Kefir because the acidic nature of Kefir will react with the metal, causing it to leach harmful substances into the liquid. This can affect the taste and quality of the Kefir and may also pose health risks. It is best to use non-reactive materials like glass or plastic when making Kefir to ensure the safety and quality of the final product.

@canieatthis 5 ай бұрын

Hey thanks for you comment! While i would say that "storing" or "fermenting" Kefir in metal containers might not be the best idea and could lead to some kind of negative reaction, i don't think that using a metal strainer (which comes in contact with the brew so briefly) is really an issue at all. I have heard similar comments and warnings similar to what you have mentioned but in my experience those comments and cautions are overblown and don't seem to hold a lot of scientific weight. I have not had any issues. I have made Kefir using a metal strainer to briefly separate the liquid from the "grains" for the past decade and doing the math, i must have a least used a metal strainer 1000 times. Very rarely but once in a blue moon, that batch will taste a little "off" from where i like it but it's certainly not clear to me or plausible that this would be occurring due to using a metal strainer or sometimes stirring with a metal spoon as i've heard some people say. If you have a good reliable, scientific paper with data to suggest i should be much more cautious here, please send! I'm not saying your absolutely wrong but i am saying, it's unlikely given my repeatable positive results. Thanks again for taking the time to comment! My best !

@ruzziasht349 5 ай бұрын

@@canieatthis I'm not an expert, but all the videos I've watched (5 in total) have advised against using metal strainers. Apologies if I triggered you; I mean, realistically, it's unlikely there's a scientific paper on this topic. Kefir's pH of 4.6 on the otherhand is highly acidic; you'll easily find a reliable scientific paper with data on how acidity will cause heavy metals to leach into food and drink. Also, consider minimizing movement in your videos; relentless bobbing from side to side makes you appear super anxious and your viewers feel seasick. #peace

@patriciamasterson4721 4 ай бұрын

I trust one should use raw milk when adding. Yes?

@canieatthis 4 ай бұрын

Raw milk is not crucial certainly but personally, I would use raw milk and have used raw milk when I have a trusted source to acquire it. I realize it’s hard for a lot of folks living in the states to find that legally.

@jillmondt5398 5 ай бұрын

Where did kefir grains originate from? They had to start somewhere. Yeah, I know they are composed of yeast and gut friendly little buggers, but how did the first grains happen? Who stumbled upon it? This is going to be fun to look into.

@canieatthis 4 ай бұрын

I'm not sure that everyone agrees on where it started. I've read that it originated somewhere between the Black Sea and the Caspian Sea but i certainly can't say for sure. I hope you have fun getting into this! Let me know how you do. ;D

@lovebirdheart5233 3 ай бұрын

It’s very ancient probably more than we know to be honest, lost human history but it goes back into Buddha times, the Tibetan monks used it as a way of natural medicine and daily inmune boosting foods! Hippocrates used them till heal ppl in Greek civilization!

@smultanwala 4 ай бұрын

Is there some other way other than acquiring kafir grains and starting making your own because I can't find anyone making kafir in my country?

@mkultraification Жыл бұрын

How is this different from buttermilk? Asking as a legitimate question. Is it just a specific strain of the bacteria that gives a certain flavor profile?

@jamiecurran3544 Жыл бұрын

That's exactly what I was thinking?🤔,.maybe you could make it with a rinsed lump of cottage cheese instead of having to purchase the starter grains?🤔✌️

@canieatthis Жыл бұрын

I have heard you can use it in the same way that you would use buttermilk in terms of a marinade. I would suspect the bacteria strains in the two might be different in some capacity.

@rickyc.leetong331 5 ай бұрын

Where to buy the best brand kefir grain

@canieatthis 5 ай бұрын

That’s a good question! I’d you lived close by I would give you some!😂 it’s been so long since I purchased my original batch but I think it may have been an Amazon purchase. You can get them dried

@killpop8255 10 ай бұрын

I have just bought some kefir...why not use it to seed some milk and make some more? Also do you ever try to augment the different species by adding something like bio-kult that could be incorporated into the grains?

@canieatthis 8 ай бұрын

Yeah it's a good question but if you read Standor Katz book " The Art of Fermentation" ( regarded as the respected standard on the subject) he talks about store bought Kefir as not containing the same bacteria, and not in the same quantity. This is due to the culture being powdered based in most commercial sales whereas traditionally, the Kefir is made with the mother "grains." I believe Katz goes on to say part of the reason for the different methods is due to the shelf life/storage factor insofar as to to say that the traditional method is not easily viable for commercial, large scale situations. You can certainly seed new milk with a small starter of finished, homemade kefir without using grains and this is totally doable! Now with all of that said, they're may be some stores that sell the "traditional" Kefir but i have not seen any personally.

@killpop8255 8 ай бұрын

@@canieatthis Thanks for the reply. Things have moved on now. I went and bought grains. When I got the feel for it all after about 2 weeks I did drop some probiotic powder in but with limited experience I can't say it made much difference. I think it thickened more , probably just due to more microbial action. I may have more diversity but hope the original strains were never out competed. The taste is much the same.

@vanessamcgarry-dalton9546 Жыл бұрын

Never tried/ but homemade would be good. Do U use 1/2 & 1/2 ever?

@canieatthis Жыл бұрын

hmmm...that's interesting Vanessa! I never have used that. I'm not sure but i suppose theoretically, it should work.

@malomama4750 4 ай бұрын

@@canieatthiscan u use buttermilk to make kefir?

@evelynmitchell2888 10 ай бұрын

I do make my own kafir. It really multiplies fast at certain times of the year. I am curious about the fruity smell you are talking about. I do sometimes get a strong fruity smell that I don't like, and wonder if it's the production of alcohol that I am smelling.

@canieatthis 9 ай бұрын

Probably. There is sometimes an acetone like aroma but I find that the smell can differ from batch to batch. Try changing one of your variables. Either the milk, grains, amount of grains in a batch, inoculation with finished kefir rather than grains, cooler temp while fermenting etc. these could all play a part in any “off” smells you might be experiencing

@evelynmitchell2888 9 ай бұрын

@@canieatthis You are the first person that described the smell as acetone like, thank you, I'm not nut's. I put that description in google so many times and never got anything close to a relevant response, so I started using unpleasantly-fruity. Mostly I wanted to know if that was how "milk alcohol" smells.

@tgarner100 Жыл бұрын

I use lactose free milk, much better flavour for me, and slightly sweeter kefir than normal milk.

@canieatthis 11 ай бұрын

interesting!

@merledietrich9168 10 ай бұрын

Hmm, the kefir grains feed on lactose .

@cjbh61 9 ай бұрын

Lactose free will kill the grains. Lactose is what feeds them.

@mattterry30 9 ай бұрын

This makes no sense, The bacteria in Milk Kefir require lactose to stay alive, it's what they eat.

@Dainoraful 8 ай бұрын

@@merledietrich9168I just wanted to say exactly that. Maybe that means that this lactose free milk is not lactose free after all?

@jaduvalify Жыл бұрын

I like kombucha but I can't stand yogurt. I am curious about kefir, but it might taste like yogurt. I'm a bit hesitant to try it.

@canieatthis Жыл бұрын

it's typically more tart then yogurt. it can be a little bubbly if you want it to be and that's where it can get in to "kombucha" territory but i'd say that's where the similarity ends. My guess is if you hate yogurt, not sure that you will be a big fan of Kefir!

@leslieerington991 Жыл бұрын

Good Video ! 🙏🏻 But Please Keep Still I Was Getting Sea Sick With You Swaying 🤪

@canieatthis Жыл бұрын

I know. I know. i am sorry.

@violetviolet888 9 ай бұрын

Thanks for the content. Tip: you might not want to toggle from foot to foot, it makes your viewers dizzy.

@canieatthis 9 ай бұрын

Trust me, I’m seriously working on this!😬

@triciahague6287 Жыл бұрын

I thought he was a celebrity

@canieatthis 11 ай бұрын

nope. just a legend in my own mind ;D

@nathanburget 4 ай бұрын

Tnks, soooo much.

@LIFESaWONDER 11 ай бұрын

Does goats milk have enough lactose to make kefir?

@canieatthis 11 ай бұрын

I've never used goat's milk for Kefir but from my understanding, it works just fine and would thus have adequate lactose. I've also heard some folks using coconut milk and having some success so i'm not sure that the "lactose" is absolutely vital.