Me too hehe :)

me too I got life way strawberry it's good drank the whole bottle it's a lil sour but after a few drinks it starts tasting really good lmao esp when u know how good it is for u

Just make sure when you buy kefir to buy whole fat, grass fed kefir. Cows that aren’t grass fed have very little nutritional value in their meat and dairy.

@@youngnutsack17 "very little nutritional value" is a ridiculous lie and you know it.

FYI learn to make it at home with grassfed WHOLE milk 😉 cheaper 💰 🤑 tastier and healthier, and very simple after your 3rd to 5th straining your grains every 24 hours of fermenting or fridge em to slow the process.... keep learning for your health sake yall 😉

No my local Publix has unsweetened Kefir.

Not all kefir is sweet

Please explain why you waited for a few days. The biggest error I have made with my cultures is taking the advice of people of You Tube saying let a culture sit for 24 and more hours at room temperature or greater. The second error, and a competent commenter cleared the issue up: is that the oxygen level in a culture is a choice to be made by the person who starts the culture. The advice to let your culture sit at room temperature with only a banned cloth covering the culture is not the only choice to be made. Kombucha You Tubers state it is a dogma that a Scooby has to have access to open air oxygen. That is not always the case. To me it is almost never the case. The only three things that matter is one usage. Two speeds of cultures at all temperature ranges. And, lastly the factor that depends on the first a microbial community has to have members of the community extracted and have new raw materials added to start replacements for those members consumed by the person overlooking the community. Therefore, waiting 24 hours or days could mean the death of a Microbially community. I would say that after minutes, using a spoon washed in non chlorine water start tasting and looking at a culture. It should not take less than ten minutes for the community to start forming. Remember their growth rate is exponentially. Most importantly if you milk has been raised to the boiling point and cooled to the range of the microbes you want you have to allow the steam of evaporated water to escape. If you put a top on the culture before the steam has escaped your culture will be swimming in water. Remember Microbes do not like to swim. It is more difficult to 🔗 🖇️ together in a biofilm if there is to much water dripping back down on the culture from a lid. Finally, look at all of the over the counter manufacturer cultures. In everyone of them you will find a community growth inhibitor. I looked at the labels. Then I realized that just because I placed a culture in the refrigerator that does not mean growth has stopped. So, the time it takes for a culture to form is dependent on the time of intended consumption not upon some magical time counted in 24 hour cycles. Start looking at the culture as soon as you place it in the contract container. Keep looking at it periodically and taste it occasionally until the culture is with in your taste range. Once it reaches your taste range consume it all, with the best exception of what is needed to start again, case of Yogurt. With Kefir use it daily if not at every meal. With the Kefir in culture reaches a lower level of your taste add milk to your taste and start consumption all over again. If at some point the Kefir or Yogurt taste strange that tells you you introduced a Microbe the culture cannot tolerate. When that happens then start from scratch. But not until that point. Because Microbes want to live full lives too.

I had gas with Kefir but my tummy is feeling better every day.☺️

Me too✋

KEFIR HAS TONS OF SUGAR IN IUT.

What time should you leave between consuming kefir and having a hot drink?

It kills you seriously. Im in the hospital because of it

How so ​@@glo7600

Make your own

How to use that bottle?

Tf

Tf

That's the weirdest shit I've ever heard 🤯🤦🤣😏😏🥴🙄😳🤷

Definitely going to try this

@@user-hr5xu7ud3phow was it?

Thank you I will try this ☺️

Where did you buy the kefir ?

That's really great, tons of health benefits in the two 👌

Best way over store bought stuff! ❤

It's prnounced "Keh-FEER"

Which brand did you buy ?

Kefir is better than Yogurt, Yogurt isn't pasteurized 😢

How do you ferment twice?

@@tuchus8781 if you haven't already, go to Donna schwenk channel, how to make Kefir video. Blessings

@@tuchus8781 Take out the kefir grains at the end of the first 24 hours and add additional milk to the fermented milk and refrigerate for another 24 hours - this equals 2 fermentation and should make the kefir taste more creamy.

It's not yogurt it's kefir

Wrong. I eat because I'm alive and hungry

Why?

So the 2nd Fermentation of homeade Kefir kills some of the bacteria? So when I make Kefir its best to drink it immediately when I take the grains out? I thought the 2nd ferment was adding even more good bacteria because its growing and building up gas/pressure in the bottle...that means its still fermenting. R u certain about it?

@@beverlycharles6534 I was surprised by this claim too as I had just started to 2nd fermentation to increase the good bacteria as was recommended.

@@tara7550 No I don't think it is true. Store made Kefir is a different process than homemade. You see the person did not respond Dude is absolutely incorrect continuing to ferment Kefir at room temp after the grains are removed actually adds more good bacteria to the Kefir. That part of the guy's comment was absolute BS. FYI: Never add Honey or preservatives or processed additives like most fake sugars during 2nd ferment those w/could kill off desired bacteria. I believe fruit (free of any pesticides or cleanser) is fine.

Only need to drink a cup/8oz per day to get the benefits

yes, IT WILL CURE IT

Work smarter, not harder!!!!

It won't negatively effect you. I'm very intolerant to milk yet when I drink kefir I get none of the bad effects of milk.

If you buy kefir from the shops like the one that is in the video, they might have added sugar, but if you buy the kefir grains and make your own (and it's a one off payment for a life long supply) Then you simply just add the milk to your grains, the grains will ferment the milk feeding on the lactose, and so making the kefir drink sugar free.

Ive seen several videos where they use pasturized

Did you figure it out?

@@jessemoran000 I did , I ferment it for 24 hrs in a dark place . whole milk with cream on top from whole foods or farmers market works best. The grains love it. I let it sit in the fridge for another day before consuming it. It comes out very creamy. As for the grains I prefer tibetan mushroom kefir grains.

@@amakanwabueze4266 thanks!

A plain kefir has no added sugar. If you can find a grassfed one, it's the best one.

Get plain, not flavored. The sugar is lactose, not same effect, but don't drink more than a bottle a day, lol

@@yes3858 1 cup a day

@@doublew030 👍

Make your own it is easy easy and fermint it longer been doing it for years and I can barely keep a house plant alive👍

@@tomsmith205 where do you get your raw milk?

Hi Mary ,Get plain kefir without sugar , then you could add straw berry, banana , blueberry.... , with a half teaspoon of honey (optional)😋

Whole Foods

I bought mine at Kroger next to the yogurt.

@@jackiekatz8286 thank u

I got it at Walmart

Kefir is much better than yakult.

@@TheFracturedfuture thanks

@@Utadowot No problem.

Someone mentioned in another comment not to add it.

buy the plain one.

Did you figure it out? From what i know theres water kefir as well

@@jessemoran000 i dont know anything about milk kefir but there's coconut kefir too

The lifeway brand makes a no sugar added option if your in US I live in Florida and they have them at Publix !