Best info I’ve got about simplifying the kefir making process without losing any benefit. Thanks from Australia

I love your kefir travel arrangements, it is like taking the kids with you 🇬🇧😂😂😂😂

Are you not concerned that the plastic in the cage can leach toxics in your Kiefer?

@macemaster

2 ай бұрын

my thoughts exactly. plastics and fermentation dont mix

@roslynhita6149

Ай бұрын

@@macemaster correction..plastic works perfectly for the Lady..she has BEAUTIFUL healthy grains

@2siameezers

Ай бұрын

I wish the cage was made of something more benign.

4/26/24. Thank you. You explained the 2nd ferment so well. I didn’t understand that part from other people’s posts. This is so easy. I love my kefir cage, I bought one not too long ago. So worth the money!

The cage and multi jar routine makes kefir making a less messy process and eliminates sieving and washing grains (the grains are unaffected by washing BTW, but they are coated with kefirin so it keeps the process going uninterrupted by not washing them). I used to use a similar process. I found these fine nylon bags in a Japanese store that they use for boiling vegetables. They are as fine as stockings. What I found was that the grains seemed to grow noticeably quicker whilst immersed in these bags and got very large. So much so that extracting them from the jar became more difficult as it didn't have a wide enough mouth and the weight and mass of a wet "cannon ball" of grains made extracting them from the jar an exercise. I think the cage is a better bet. I had a quite large jar in the fridge doing my second ferment and I'd top it up with the day's production. Kefir makes the most excellent thick smoothies. My favourite was to blend about a third of a can of pickled beetroot with a dash of paprika (not too much or it burns the stomach) and about a pint of kefir. Amazing pink colour and it really had some zing. Beetroot is superfood and contains FOS which helps to feed the various kefir bacteria in your intestines. Nothing wrong with kefir whey either - it is quite tangy and effervescent. You might want sometime to pour off the whey to drink, give to your pets or put on the garden and hang the curds in a cheesecloth bag to extract any residual fluid and then to make cream cheese.

@coolissimo69

5 ай бұрын

why need to do the second fermentation?

Great video and method. I have access to Raw milk and just tried multiple batches using it to make kefir. I can barely drink it, even after trying to flavor it. For some reason it has an aftertaste as if I'm drinking it from an old shoe. It's off putting to me. I switched my grains over to Whole milk, same brand, and this kefir tastes perfectly fine. Thought I would share that experiment to give everyone a heads up. Hope all of you are happy, healthy, wealthy, and wise.

@coopie624

7 ай бұрын

I use raw A2/A2 milk and my kefir tastes delicious! Also, my kefir grains grow MUCH faster in the raw milk. They double (or more) with each batch of kefir I make

@Henk136

2 ай бұрын

Raw milk and whole milk from the same brand? I do not understand. 🤔 Raw milk means: directly from farmer, no factory. Otherwise it is not raw, if a factory does something. But maybe only here in The Netherlands you can buy milk from a farmer. Maybe in other countries factories sell something what the factory call raw milk? Smart/sneaky factories!

@lindacampbell2329

Ай бұрын

@@Henk136we in North America can only buy raw milk from farmers and it’s hard to get unless you live next door to a farmer . No grocery stores don’t sell raw milk government regulations

Fantastic video. Best one I have seen. Plus the added bonus of using a kefir cage. Well done.

Thank you for sharing the grain cage, definitely will simplify the daily process.

That’s it that’s the end. Literally made me laugh 😂

@laurellewis1638

28 күн бұрын

I was seriously waiting for her to crack a smile or something 😊

Great, simple, and straight to the point. Thank you greatly for this awesome video.

I wouldn’t mix the curds and whey. The curds are kefir cheese. Spread them kefir cheese on toast or bagel

I’m just starting and had not seen the kefir cage. Thanks for a great video.

Excellent video! I learned so much. Very thorough 🙌

Such an excellent video and explanation - loved the "real life" touches! I've started activating some grains already, but was thrilled that you linked to the cage from Amazon - ordered two!

Thank you! this is the best video explaining the process!

Thanks Mrs. Lori!!!!

Brilliant Lori, thank you.

Great system. Thank you.

Thank you for good information

Brilliant! I have just started fermenting different types of foods. For some reason these type of grains seem so messy. You have discovered such a great system! Thanks for sharing... 👏👏👏

THANK YOU SO MUCH, for this great video. Our son got us started making Kefir but we have not had a cage and what an awful and time consuming mess we've been dealing with. Your video is AWESOME!!!! thank you so so much.

@KaliKali-hv9bt

4 ай бұрын

Agreed!!!❤

what an excellently made video patient thorough and correct thankyou

Thank you Lori for making this cage business stupid-easy for me. I look forward to getting the things you recommend. I've been going blind reading all the many options on Amazon. 🤗 I have lots of those red-top jam jars. Lucky me. 👍

@LoriTildenLeeke

11 ай бұрын

@lornahuddlestone1453, you are very welcome. *I* myself need stupid-easy stuff, too. I share with others what I need, hoping to pass along what I've learned about the things that have helped make things easy in life, or, at least...easier. I will share that you might want to do your shaking of the jars, those re-purposed red-top jam jars, over the sink, and NOT dressed up to go out on the town...the jars don't have a tight seal and you may encounter a few splatters as you shake them up to remix the kefir to get it to reblend itself. Just a word to the wise. Since making that video, and since my husband got frustrated with the splatters from the red-top jam jars, I sought out a new solution. I got some jars w/ lids from Amazon, a bit of a splurge (amzn.to/3YyuVGp affiliate). You don't NEED these ones; that's not the point. The point is, you may want to find yourself jars with a more secure, less likely to splatter you, lids. I'm now using my red-top jam jars for dry things, things that won't splatter me if I have to give them a shake or two.

Thank you!

Personally I wouldn’t allow over fermentation all the time. It’s hard on the grains. Once in a while maybe but separation is the first sign the grains do not have enough food. Definitely wouldn’t use water to wash the grains. Again, this will weaken or damage them. Better to rinse them off with milk.

@nothing_burger

3 ай бұрын

The over fermentation shown in the video (aka - 2nd ferment) does not have any grains in them, so they are not subject to what you describe. In the video, she said she would not normally rinse the grains with water but did so for the benefit of the viewers.

Thank you for sharing. Smart! 19:19 how to keep grains for 2 weeks in fridge.

That cage is awesome. Darn, i just ordered a colander

I LOVE IT.😊

I loved you presentation for Kefir. Difficult to locate kefir grains. Keep the videos coming.

@lindacampbell2329

Ай бұрын

Yes it is difficult to get the grains people then wouldn’t buy the store brand ones .as you saw in the video after a time you would get enough grains to share the good health . They multiply fast so you could give away or trade or sell. Its like the sourdough starter that is being sold by some people as same thing eventually you have more than you need

Hi Lori, I was wondering if you ever wash the 1st & 2nd fermentation mason jars out, or as long as one is doing the process like you showed in the video; one doesn't need to ever wash it out? Thanks in advance for getting back to me.

I need mama like you!

Thank You..

@LoriTildenLeeke

11 ай бұрын

@bobbymalta73, you are very welcome.

Very interesting to see the "cage" method. Will you also make a video on what you do with the finished kefir to make it taste more appetizing?

@LoriTildenLeeke

Жыл бұрын

Linda, I just put your request for another video, asking that I "make a video on what you do with the finished kefir to make it taste more appetizing?", on my ToDo List. I will do that for you. But, I can also type out an idea right here and now: I would put some double-fermented milk kefir into a blender and add in some frozen strawberries and a little stevia and blend it up. That's about the simplest thing one could do to get in the health benefits of the milk kefir without adding in lots of fuel to the body (if the kefir is made with a non-fat milk, and the fruit is a low-sugar fruit such as strawberries, blackberries, raspberries, or blueberries...blueberries have a little bit more natural sugar than the first three options).

@Sue-In-Oregon

4 ай бұрын

@@LoriTildenLeeke thank you so much for putting the new video on your 'to do' list. I too cannot wait to see that. And thank you for the strawberry and stevia idea. :)

@Schatzie301

2 ай бұрын

To make my kefir taste delicious, I refrigerate it till it is nice and cold and then put it in my Vitamix with any combination of frozen fruit. I used to add frozen bananas for sweetness but a recent study says you should not combine berries and bananas because the bananas block 80-85% of the berry flavenols. I find, however, that just the fruit makes it plenty sweet for me. Since I don’t care for the taste of stevia, if I did want it sweeter, I would add a bit of coconut sugar or honey. I ordered 2 cages after I watched this video, one for me and another for my son. So much easier.

Just got my cage! cant wait to try it, Thanks for this excellent Vid!

thanks so much for the vid. i was on the fence about the cage bc of cost but i think i will get one. i need to take care of the fermentation biz as quickly as possible due to chronic pain. the only other thing i do is strain the 2nd ferment into kefir cheese to remove as much whey as possible. i started doing this when i learned whey spikes blood sugar. thanks again, you've streamlined my future kefir fermenting!

@Sue-In-Oregon

4 ай бұрын

Hi Karronlane, fyi, on Google it says that whey reduces blood glucose.

@karronlaneNOLA

4 ай бұрын

@@Sue-In-Oregon so confusing. google told me it spikes blood sugar. but. i've just learned that when i siphon out the whey before second ferment, my blood sugar does indeed drop. i just tested it today before kefir, and one and two hours after. yay!!

@Sue-In-Oregon

4 ай бұрын

@@karronlaneNOLA that is wonderful, thank you for sharing that info :)

How many times a day an do drink it before a meal or after, thank you

😂 we love to live at liberty but kefher in the cage, thanks great demonstration ❤

Why do you do the second fermentation and why you need to see the separation?

Regarding store bought kefir left on the counter for a day, should you open the cap and leave it loose or keep it sealed

There are glass cages for kefir available on Etsy.

Do you know how to make it thicker. Yours appeared a bit thin

How do I get a kefir cage?

Sp you don't sterilize the stick blender?

How many times can you use the kefir grains?

Where do you get the fermenting jars? And what size? Thank you great video.

@lindacampbell2329

Ай бұрын

Looked like mason jars to me the wide mouth ones

I accidentally blended my kefir grains within my fresh milk as I got my jars mixed up. Now what? Will it still ferment? Will the grains become grains again for a new batch? Or will I have to buy new grains to start all over again? Thanks from a newbie!

As a single man that Just discovered the value of this..THANK YOU. I'm specifically looking for the benifit of L-reuteri...hood for men. • Do all kefir grains provide this stran? • Where do I get the cage and my desired grain • If I use coconut or almond mild will I get my desired L-reuteri Thank you again

@jodyjackson5475

6 ай бұрын

Great questions. I would love to know too

@bowhunter8235

6 ай бұрын

I can now answer a few of my own questions; 1 - cage....amazon. GREAT tool. 2 - L- Reuteri...see dr William Davis

@rochelles.8387

4 ай бұрын

I just started making L. Reuteri yogurt with coconut cream. You need to use L. Reuteri pro-biotic from BioGaia in order for the yogurt to be populated with L. Reuteri and it needs to ferment at about body temp. Dr. Davis suggests 100F. so fermenting Kefir with L. Reuteri would require the kefir to be at about 100F. not room temperature. I suggest you make kefir for its benefits and L. Reuteri yogurt for its benefits. Dr. Davis eats 2-4 fermented foods per day according to a podcast I listened to.

@lindacampbell2329

Ай бұрын

I ordered 3 of those cages for myself and 2 daughters who make and drink kefir

great, you put plastic in your kefir, revolutionary. did microbiology class also teach you that bacteria colonies originate from the store?

@caretakerfochr3834

7 ай бұрын

But of course you only buy your milk in glass bottles, right?

Fermentation does not require oxygen. It will happen either without or with oxygen present. The bacteria don’t care.

Why didn't you put it in fridge

The kefir cage is just what I've been wanting but unfortunately Amazon in Canada doesn't offer it.

@Sue-In-Oregon

4 ай бұрын

Hi 2lipToo, I am in Oregon and could order it for you and send it to you if you would like. Just let me know, they cost $19.95 on Amazon. cheers from Oregon.

@lindacampbell2329

Ай бұрын

I just ordered3 from Amazon Canada .check again

Maam I was so happy to see how easy you made getting the kefir drink, but I live in India and do not possess dollars and cannot afford dollars. Can you show me an easy way to get this healthy drink as i need it from health point of view. Tku and hoping you will have an easy way to acquire this healthy drink. Tku

Please help . I have been fermenting my kefir for a week and and nothing is happening. It's not getting thick and is just really thin. I only changed the milk one time.

@tammyb8607

2 ай бұрын

Your grains may have starved.. they should be changed daily or every other day.. Maybe get a new batch, and if they need to be activated, don't use raw milk- use organic whole milk- once activated, either keep using that, or switch to raw if you have access to it

hello what is the advantage to using a second ferment? thanks.

@rochelles.8387

4 ай бұрын

Increased pro-biotics in the second ferment.

@nothing_burger

3 ай бұрын

Stronger flavor, if you can tolerate it.

Hi. Where do you get the cage from please.?

@LoriTildenLeeke

10 ай бұрын

@ladyana7429, I bought mine off Amazon. Kefir Cage amzn.to/3QVDrvo - affiliate.

Never seen a kefir cage. Going to give it a shot. Havent made Kefir in years...This time though im going to use kefir made from Raw milk in hopes of reproducing the Akkermansia without having to drink the Raw milk and its baby sustaining properties (just give me the bugs).

How long will the jars in the fridge stay good to drink?

@uniquezeven3574

2 ай бұрын

4 weeks 😅

Where can I get the kefir grains from?

@LoriTildenLeeke

11 ай бұрын

@ana-mariaquinteros7300, my friend Laura Slote in Missouri has some EXCELLENT kefir grains. It’s like they have something more potent to them than what I was seeing from my own grains. I got some of hers milk kefir grains a couple months back and was surprised at the difference in the kefir her grains made for me. Laura will ship grains to you for a very reasonable cost. You can find her on Facebook, or, if you would like, you can try to communicate with her here on KZread @lauraslote2050 and ask her about getting some of her grains.

This lady is absolutely correct about the homemade kefir being better than store bought. The store bought kefir is NOT MADE with grains. Store bought kefir is made with kefir starter. The kefir starter only has 12 of the microbes found in milk kefir. When you make kefir with the grains you get all of the microbes found in real milk kefir. Believe it or not there's almost fifty different microbes in real milk kefir. Bulgarian yoghurt (which is rated as the best yoghurt in the world) only has three different types of microbes in the yoghurt Now you understand why making real milk kefir is so much better for you than mere yoghurt from the store

I never do a second ferment. Mine is thick after straining and has a pleasant taste by itself. I use it for overnight oats, in place of buttermilk, use it in sourdough. I use a hand whisk and twirl it by spinning it with the palms of my hands. Your second ferment is way too fermented with all of that separation which makes it taste too tart.

The cage is genius...where did you get it?

@Sue-In-Oregon

4 ай бұрын

they are available on Amazon. I ordered 4 and we can't wait to get them. :)

@versatec1

4 ай бұрын

@@Sue-In-Oregon Thankyou..I cant believe I didn’t think of making this myself! So simple! Saves all the straining hassle! 🙂👍🏻

Why do you ferment twice? Thanks!

@MatoNupai

9 ай бұрын

I’m asking why she is mixing the curds back into the whey. Completely seperate the curds and whey. Spread the curds on toast or bagel to get your probiotics. Mix the whey with 4X as much water and pour in your plants. Whey is free fertilizer for your plants. Rich in nitrogen

Just use raw milk

It's pronounced kay fear and you just destroyed any B2 that was available by blending it.

You are mis8nformed. Fat is not the enemy!!

@binathere2574

Ай бұрын

High fat is though.