Thanks for the information. As my dairy farmer uncle would say, "Don't complain about farmers with a full mouth."

❤ Thanks! My keto guru also always insist on whole milk, or cream. Didn't know that the whole milk percentage of fat is just a tiny bit higher then the low fat milk though.

Fat is not a problem, it's a VITAL benefit. If she doesnt know this, not very credible. Raw milk is even more incredible.

Yep, our bodies need dietary cholesterol and healthy fats. They convert to the hormones we need, including testosterone

Removing the fat removes a lot of the nutrients. Nutrient dense food is better for your health.

Nobody owes you knowledge you have to go on your own

You did not exist before you were conceived...

Ease off the caps lady.

That is my Q too !! How to make a kefir grain??? Heeelp somebody ??Anybodyyy?

Kefir is a living grain/organism. How can man make it? You can only obtain living things, you can’t produce it.

I'm on my 3rd day & it doesn't taste or smell like the other. Wonder why?...

@@criconinvestments7723 I've been leaving mine out for 48 hours over the last two months . I make sure i give the bottles a turn , up and down, twice a day the it goes in the fridge. I always use wholemilk because those that have less fat in them will split more readily...you can still shake and drink that though. Make sure the kefir you buy has NOT been pasteurised and get the furthest away use by date too. I have just gone to my fridge to check and the three bottles i have in there are on the fifth day now and are perfect. Good luck.

@@spanishpeaches2930 Ok great. Thank you 🙂

@@criconinvestments7723 Just to add that ot should say on the side of the kefir bottle that it contains live bacteria...the healthy kind obv...then you will know it has not been pasteurised.

@@spanishpeaches2930 I've thrown the bottle away and the batch I made did become solid on the bottom like she said. It also left a film on the sides of the bottle. I just expected it to taste & smell as strong as the Lifeway Kefir I used to make this batch lol. But after reading some different comments, I understand it continues to ferment in the fridge. Just very slowly...

Great - let me know how it turned out!

You Damn Right!

I just did this too friend! :)

If I buy liquid kefir from Aldi store just once can I keep making it at home from new kefir to the next,and then next to the next and so on?Can you please explain to me the procedure little elaborate? Thanks...Jaf. Neelakash7@yahoo.com

@@shahidahmed8073 I start with a quart size glass jar and add about a half cup of kefir from my last batch. Then add regular milk to fill the jar to about an inch from the top. I use whole milk but you can use any kind. Stir and cover loosely with a paper towel or plastic wrap. Now just leave the jar out on the counter for about a 36 to 48 hours or until you see it begin to cuddle. It all depends on the temp in your room. Warmer days will ferment the milk faster. I've had to wait 3 days once and it was fine. Then just refrigerate it. But put a regular cap on the jar. If it separates that's not a problem. Just shake the jar before using or put into a blender for a few seconds. You can keep using the kefir you made to make new batches.

Really a kefir with grains oh my God .kefir is made by grains of bacteria and yeast.the other thing is a coagulated Milk not probiotic .

@@chawquee I don't know what you're talking about. I start with real kefir then make more from that and keep using my last batch. It's not just coagulated milk. When you make yogurt you use the old yogurt. Same with kefir. Yes it has all the same probiotics. How do you think they made it a thousand years ago? Used the old batch to make new. There are visible grains in it.

Shout out to Aldi!!!! They have kefir at affordable prices amongst other items!!!

Thanks for that comment, it is something I have been wondering about, if one can extract/grow Kefir grains from store bought, organic Kefir. Cheers.

Buy the grains Dear Madame there no kefir without grains if bacteria and yeast .This lady knows nothing about fermented food.What she did us coagulated Milk .All types of Milk when left out if the freezer for 2 days or three depending on the weather will coagulate it is drinkable and good and we drink it in my country Tunisia for century but definitely not Yogurt who is yeast made product nor kefir which a products full of probiotics and vitamins made by bacteria as and yeast who eats lactose ( sugar) and other things to give us that great very very healthy diary product.To get those grains kings of Russia tried for centuries so much to buy these grains from Chechen tribes but they refused and one of Russia offered his daughter to them in return if getting kilos of these grains.If it was so easy are these kings stupid not to do by themselves?! So buy the real grains

No, it's actually *not* more economical. If you buy grains, they're a one-time purchase, and you can make kefir literally forever. All you have to pay for is the cost of milk. However, if you make kefir from store-bought kefir, you will have to continually purchase kefir, and those costs will add up. Plus, kefir made from grains is significantly more healthy than store-bought kefir. But you do you...

@@oldsocrates You are correct.... thanks!!!

@@oldsocrates no? You just have to save a cup from the most recent ferment and add it to the next batch of fresh milk? Store in fridge until ready to use. You buy store kefir once then save a cup off of each ferment to make the next batch if that makes sense?

@@onceamishB4 That ONLY works a limited number of times. The kefir starts losing quality little by little until it's no good anymore, so you CANNOT make kefir that way indefinitely. Plus, store-bought kefir is far inferior to homemade kefir from actual grains.

which you can buy kefir grains once for like 14$ and then the only thing you'll ever need after that is milk and it has the all the strains that it should have that you can't get from store bought.

@@rydoutwhere do you buy kefir grains?

@@twy2414 I bought them from fusion teas on amazon. I've bought there twice now. My husband dropped my jar of grains and milk out of the fridge and it spilled everywhere and he cleaned it up and threw them all out lol.

Salutes from your Southern Neighbour from Tunisia what this lady did is not kefir at all.Here in Tunisia we do that we just leave the milk for two days in a dark place and in cupboard then we get what we call Rayeb which means coagulated Milk something between milk and yogurt but definitely not a yogurt neither Kefir .Kefir can not be done without these grains made if bacteria and yeast who are originated in The Caucasian region They are white grains and when put in milk they ferment the milk by eating lactose and other things leaving us probiotics and vitamins etc .My self living for more than 25 years in Turkey the country of yogurt and kefir traditions for millenia and we do our yogurt and kefir for years and years.So an advise do such healthy things in the proper way and search for specialized people not youtubers who have nothing to do with the subject and they talk about things with zero knowledge just to get some followers.As an Italian I am more than sure that you prefer to drink an espresso in a cup of ceramic white and shiny than in a plastic or carton Coca cola style starbucks cup with your name on it?! So healthy things definetly not in the American way.Ciao Northern Neighbor

Never buy buttermilk. Instead try this. Put one tablespoon of lemon juice or vinegar in one cup of milk, stir and wait about 15 minutes.

@@chawquee So how do you make the kefir grains. If a company can do it and sell them, we should be able to make them ourselves, no?

@@alive-awake in a laboratory not a domestic kitchen.

@@americanborn9461 This is how I make buttermilk when I need it for a recipe

Am I separating anything? Or just straining it back into the same container? thanks

@@salocin911 that's what I was wondering, strain what?

My question too - I know abt double fermentation with grains...but without...?

Strain? Could you answer?

How much kefir did you pour into the milk?

It's excellent for reflux! I've introduced Kefir to several people with reflux problems and they say it helps

Any link to good grains?

If it’s screwed on the kefir gets more bubbly

mine didn't get thick at ALL

How?!

@@camillehendricks9819 Just buy one kombucha drink. Pour it into a gal jar. put in a cup of sugar (or honey). Couple cups of tea. water the rest. shake. cover with paper towel. place in dark warmish area. about 2 weeks = scoby.

@@GF_Burke thanks 🙏❤️👍

I meant thank you so much for teaching me how to make kefir with out grains. I’m Joyce from Canada 🇨🇦 🍁

Makes sense. I added raw kefir to raw milk & it still didnt work twice! Waisted $50

Probably you'll get more (good) bacterial species when using the kefir granules.

This is basically kefir yoghurt... Its still very good for you (and easier to make) but you won't have the same amount of good bacteria as in grain made kefir.

It can. It just takes time...

@@TheIronHeartMama it can not you ignorant woman.

Aw! Thank you, Megan. Friends are my favorite! ❤️ No specific time frame - I have had kefir in my fridge for well over a month and it was fine. Longer than a month, to keep the culture from dying, you might just need pour in a little extra splash of milk as it hangs out in the fridge.

I’m curious too!!

Chantal, that's great! Thanks for letting me know. 😊

I use same method, but never got grains?

It can! It just takes time. 😊

Glad I could be helpful.

Maria , other people are saying that you can just use the milk you already have to make more, as long as you want

Hi, Geoffrey! Yes, it can be used as a perpetual source, but can start getting weak. I usually just grab another bottle from the store every month or so to keep it going strong! 😊

It is not Kefir it is a coagulated Milk no fermentation there

@@chawquee Grains are needed for the fermentation. I've read several people saying its coagulation not fermentation. I'm disappointed 😞 I wanted the process to be easy'ER. Now I'm discouraged. I need the real thing.

It's the same process for perpetual Yogurt. You are using the cultures in the kefir to ferment and multiply within the milk. Fermentation only needs sugar source (milk), active cultures (kefir), time and ideal temperatures (warm). Like yeast the cultures will start dying at 115 F and completely dead at 130 F. Freezing Temps can also kill cultures. Heating the milk to about 95-110 F is ideal for culture growth. Room temp is 80 F so it will take longer if you just set it on the counter. But will reach your desired result if you don't kill cultures.

@@ToastingMyJam360 just buy some cultures. Best way to get it and you'll have your cultures for life!

The culture is dormant while frozen and digestive acid can kill it before it reactivates to do its good work in the gut. Same with cooking it just kills the probiotics.

If you just go back and watch the video, you will notice that she poured off one cup of milk, that is 8 oz of milk poured into an 8 oz Mason jar. Therefore, to refill the gallon jug, you would pour 8 oz out of the quart of kefir.

No grains here! 😉

@@TheIronHeartMama in other words, it’s not fermenting, it’s just creating a milk product that tastes a bit like kefir but without the probiotic value. Kefir made with the kefir grains is very nutrient-dense and contains over 30 types of good bacteria and 30 to 50 strains of good bacteria. Store bought kefir has less than a dozen. I’m sure you know this, but perhaps your watchers do not, so they are sacrificing a lot of nutritional value in order to avoid straining grains, which takes me about one to two minutes every day. You would be doing a real service if you inform your followers exactly what health benefits they will lose by following your short-cut, then they can make a value-informed choice. Thank you.

@@sharonweston5659 or you can make your own video :)

😂 Thankfully, unlike my grains, my children are all still alive. In theory, bacteria and yeast just need food and a warm place to procreate, so it should work for most cultured or fermented food!

Yes I've used her method for months and use some of the old to make a new batch

I thought that when the bottom of the jug shows clear fluid it's ready. I realize the curds etc will still to the sides of the jug, but one video I watched said it's ready once there's a clear liquid in the bottom. But they used grains to make their kefir. 🤷‍♀️😬

Exactly! 🙌 Check back in when you're done and let me know how it went! 😊

@@TheIronHeartMama little late on the update...i should have let the store bought kefir set out and ferment further before doing my first batch. The starter culture is a little weak. Also, I have a heating pad that's been helpful to my fermentation during the winter. I need to try again. Ive had lots of successful ferment projects now

Hi, Felicia! Kinda late check in (I was on a social hiatus) but how did it work for you?!

Yay! I am so excited for you to try it! Yep, grab it out of the fridge, mix, and wait! I have mine on the counter, no direct sunlight but not really dark. Let me know how it turns out for you! 🙂

@@TheIronHeartMama ok I thought the process was as you said here so I went ahead and mixed a quart of whole milk and 4oz of store bought kefir in pitcher and set it on my counter. It's been 24 hours. Just checked it. Thick but not tangy enough. Will wait til morning. Thanks!

If you use pasteurized milk you will not get the right end product and dont get the right probiotics and vitamins

@@LoganStyles21 Thanks, but I am concerned about the safety of drinking non-pasteurized milk. Raw milk is dangerous. I'll do some more research on this.

@@LoganStyles21 I've heard that said but then why does lifeway use pasteurized milk? I'm curious as to the reasoning and want to know the truth. I'm not trying to be a smart a$$ Thank You