Can we acknowledge how she just effortlessly poured the liquid from the big saucepan into the bottle .

@LifeXperienc

4 ай бұрын

I appreciate your recognition of my pouring skills. My aspiration is to live for 146 years without experiencing trembling hands. 💝

@mariwolmarans4973

3 ай бұрын

Beautiful!​@@LifeXperienc

Great video! Thanks so much! I'm just getting started & you have made me feel more at ease with the process💗

@LifeXperienc

Жыл бұрын

My pleasure! Enjoy your homemade kefir!

As a 5 year milk kefir maker, I love this video and it should be a must-watch for beginners and I also learned a few tips (shake before strain and 2nd ferment) from you that I'll try. I like to "over-ferment" like you did with lots of whey on the bottom before I strain it. I see most videos are scared of that but I prefer it that way. Great job & what a helpful kefir ambassador you are.

@realestatemaffit4321

2 жыл бұрын

Where is the best place to buy grains? I am a newbie and hear grains are better than a starter kit. Any help is greatly appreciated 😁

@AlexAnder-ut9es

2 жыл бұрын

@@realestatemaffit4321 Either is fine; get online.

@LifeXperienc

2 жыл бұрын

Thank you very much! It is wonderful to hear that from an experienced kefir maker! When there is more whey, it means the fermentation was complete and there is a good number of probiotics. Since ancient times when yogurt was made, the whey was always mixed in because of the health benefits.

@porkfied

2 жыл бұрын

@@realestatemaffit4321 Yes the grains are healthier and has more probiotics than the dehydrated Keifer in the packet,Alex Ander does not know what he is saying.

@markmayes6817

2 жыл бұрын

@@realestatemaffit4321 I bought mine from Cultures for Health. You may want to also check with Fusion Teas. I bought the starter kit, which I now realize was not necessary. You really only need the dehydrated started grains, and the utensils you see in this video. I'm not to the pro kefir maker level yet, but I'm getting closer and this video was a great help.

This is hands-down the most in-depth video I have seen on milk kefir. Many thanks to you. :)

@LifeXperienc

Жыл бұрын

My pleasure! Enjoy your kefir! 😊

What an EXTREMELY thorough video!!!! Thank you!!

@LifeXperienc

Жыл бұрын

My pleasure!

This Good Lady knows her subject from top to bottom ! I have never seen a vide on Kefir which is as thorough and as in-depth as this one. THANK YOU, and Namasthe !

@LifeXperienc

2 жыл бұрын

Glad it was helpful!

Excellent video! Thanks for making this! Simple and easy too!

@LifeXperienc

Жыл бұрын

My pleasure, enjoy your kefir!

Great details and tons of facts with process! Fantastic! Great health, longevity and peace wished for you

@LifeXperienc

2 жыл бұрын

Thank you so very much! Wishing the same for you and yours.

So glad I found this video before making my first batch of kefir. It is encyclopaedic, and a tremendous resource for all kefir makers, regardless of where they are in their kefir journey. Thank you for posting and 100☆ from me🤩😃

@LifeXperienc

Жыл бұрын

Thank you so much, you made my day! Enjoy your kefir! :)

I have only just started my kefir journey. Just have a tiny amount of grains with a little milk right now. Love your videos so helpful and insightful. Many thanks

@LifeXperienc

Жыл бұрын

My pleasure! Enjoy!

This is the best clearest video! Thank you

@LifeXperienc

Жыл бұрын

Thank you so much!

This is the most informative kefir demonstration on YT! Thank you! ❤️

@LifeXperienc

Жыл бұрын

My pleasure! :)

@justkidding9751

Жыл бұрын

Shame about the use of metal strainer and sauce pan kefir grains do not react well to being in contact with any metals. Hence if you buy commercially made kefir it will be in plastic containers. So this video that you worship is very miss guiding as to the well being of the live kefir grains. Just an observation not having a go at you personally but when you gave this video such an outstanding comment I thought you need to be made aware of the critical error made by a so called veteran of 9 years of making kefir by her using metal.

@LifeXperienc

Жыл бұрын

@@justkidding9751 Stainless steel is alright for straining kefir. Steel is too dense to be corroded by kefir in the straining process. Plastic can be easily broken down into microplastics and enter your kefir. A stainless steel strainer can be passed down for generations and it will be fine but a plastic one won't last.

As has been said by a lot of people as a Kefir novice that you so much for the detailed in depth information, you have given me the confidence to have a go, has now eating healthy foods and using raw milk, I let you know have it goes thank you again

@LifeXperienc

10 ай бұрын

I'm glad to be helpful. Make sure to introduce kefir slowly to your diet, just as any new food. As well, reduce carbs and sugar as much as possible. Don't forget to enjoy a sweet treat once in a while :)

Thank you for this helpful and insightful info. This is a great video!

@LifeXperienc

2 жыл бұрын

My pleasure!

Thank you! This is by far the best video on this topic!!! Thank you Thank you thank you!!!

@LifeXperienc

2 жыл бұрын

Glad it was helpful!

Best explanation and demonstration!Thank you!

@LifeXperienc

4 ай бұрын

It's my pleasure!

This is by far the best video I have come across on milk kefir! And hats off on pronouncing kefir correctly.

@LifeXperienc

2 жыл бұрын

Thank you so much! I am glad it was helpful!

@Sunmoonstars976

2 жыл бұрын

I've watched lots if videos and this woman and only one other guy I've seen pronounce kefir correctly.

@cachi-7878

2 жыл бұрын

Americans are not great at pronouncing foreign words 😉 The lady on this video is Persian and thus knows the proper pronunciation.

1 .I took a part kefir, rinse with milk. 2. Lay it on paper an softly dip with paper. 3. In the freezer. Now 6 months later I took it out again. Lay it in milk. Waited 48 hours . And voilà, I’m using it and still it’s tasting good. (I didn’t trust the old kefir anymore I was using ) When this one is multiplied enough I’ll freeze a new portion.

@hajarworld451

Ай бұрын

How do you know if you freeze it doesn't kill the power of the grain

@froggylegspeople

Ай бұрын

@@hajarworld451 when the kefir would have been destroyed I think it would not become thick sparkling on the tongue and sour of taste anymore. Today is my second day I’ve been drinking it. It seems to be okay.

@LifeXperienc

8 күн бұрын

@froggylegspeople great experience! Yes, you can freeze kefir grains. Here’s how: Gently rinse the kefir grains with non-chlorinated water to remove any milk residue. Pat the grains dry with a clean paper towel. Removing excess moisture helps prevent ice crystals from forming, which can damage the grains. Place the dried kefir grains in a clean, airtight container or a freezer bag. You can also add a small amount of powdered milk to the container to help protect the grains. Seal the container or bag tightly and place it in the freezer. Label the container with the date so you know how long they've been stored. When you’re ready to use the grains, thaw them gradually in the refrigerator. Once thawed, place the grains in fresh milk and let them sit at room temperature to reactivate. It may take a few batches before they return to their full activity level. Frozen kefir grains can be stored for several months. After thawing, they may need a couple of fermentation cycles to regain their strength and probiotic activity fully.

This is the most amazing kefir video I’ve seen. Thank you so much and God Bless ♥️

@LifeXperienc

10 ай бұрын

My pleasure! God bless you and yours.

This is by far the most comprehensive information on milk kefir I have seen, excellent explanations on trouble shooting. Thank you for this video.

@LifeXperienc

8 күн бұрын

@@karenhuxley8747 Thank you so much! I am glad it was helpful.

I'm a beginner. And all the other videos kept me confused and still questioning. Thank you & Bless you for a perfect helpful tutorial. You mentioned a Persian drink, we drink fizzy doogh, so I'm now interested how similiar these two fermented drinks are made.

@LifeXperienc

10 ай бұрын

I'm so glad this video helped you. Enjoy your delicious kefir! Originally, the Persian drink (doogh) was made with sour yogurt/kefir, salt and dried mint. Fizzy doogh is fizzy because the gas from kefir/sour yogurt is contained. It's probably the same drink, maybe with slight variation.

9 years! Wow

This is a wonderful video! I learned so much!!! Thank you

@LifeXperienc

10 ай бұрын

My pleasure! Enjoy your delicious kefir!

WOW….what a great video…to the point….no personal comments….just all the info we need to make great Kefir…thank you.

@LifeXperienc

7 ай бұрын

Thank you so much! You made my day! :)

The washing with the milk is a great idea.

@LifeXperienc

8 күн бұрын

😊 Thanks

the BEST video ever on Homemade Milk Kefir !! Applause from INDIA..!!

@LifeXperienc

Жыл бұрын

Thank you so much!

@beebeej1

Жыл бұрын

@LifeXperienc did you say it cant be made with powder milk? Thats how i make mine and it works.

@LifeXperienc

Жыл бұрын

@@beebeej1 The best milk to make kefir with is raw milk, followed by pasteurized milk. I have never made kefir with powdered milk, and as far as I know, it shouldn't work. Which brand do you use?

I am so grateful for your video I have been making yogurt and looking at the difference in grains and probiotics in Kefir. Thank you so much for sharing your knowledge and experience with us. ❤

@LifeXperienc

10 ай бұрын

I'm so glad it was helpful! Enjoy your delicious kefir and stay healthy!

This is definitely "the you should watch before making kefir", thanks a lot you helped me out a lot.

@LifeXperienc

6 ай бұрын

Thank you so much!😊

I have frozen them often with pretty good results.

@LifeXperienc

7 ай бұрын

It's good to know, because sometimes there's no time to wait until they are dry. Thank you for sharing.

Thank you very very much for the valuable answers. 8:49 kefir with grains can be kept in fridge for 3 weeks ... Sweeter: 50/50 grains and milk 11:44 for temporarily not making kefir: drain the grains well,

@SterlingSimmons22

4 ай бұрын

Can you clarify, so I ferment my kefir 24 hours at room temp, then put in the fridge for 24 hours, THEN I strain, and then combine with 50/50 milk/kefir and then refrigerate?

@LifeXperienc

8 күн бұрын

👌

Great content! I learned so much. Thank you for sharing your knowledge.

@LifeXperienc

Жыл бұрын

My pleasure, thank you!

OUTSTANDING!!!! What a great video! As a beginner this video straightened out a lot of things for me and the Q&A made me an expert.. thank you so much… looking forward to your other and future videos.

@LifeXperienc

7 ай бұрын

Thank you so much! I'm so glad our video helped you! We're trying to work on new ones around our busy daily lives. :)

Great answers thank you. 4:42 designated strainer for kefir. 6:17 Milk kefir benefits

@LifeXperienc

8 күн бұрын

👌

1:00 for 2 tbsp grain add 1.5 cups of milk 1:59 leave 5 cm room above the jars; 2:25 room temp : 65F 24 hrs, 85F 12 hours.

@LifeXperienc

8 күн бұрын

👌

I think I've watched almost all of the kefir videos on KZread😅 this is absolutely one of the best if not the best video on Kiefer

@LifeXperienc

7 ай бұрын

Thank you so much! :) Glad to be helpful!

Thank you so much for this video!❤❤❤

@LifeXperienc

3 ай бұрын

My pleasure!😊

excellent instructions and demonstrations. I learned more than I ever have watching kefir makers. Have made quite a few batches in my day and your video improves my technique.

@LifeXperienc

2 жыл бұрын

Thank you so much, enjoy your kefir!

I'm about to start making my own kefir, and have seen many videos, but I keep coming back to yours, as you explain it in such a clear and pleasant way 😀 Also a big plus.....you pronounce the word kefir how it should , unlike most others😀 Thank you so much for all the work making these kefir videos ! Greetings from Belgium ! 🥰

@LifeXperienc

Жыл бұрын

Thank you so much, you made my day! Kefir has been a big part of our family's nutrition for the last ten years. We all enjoy it. I make eight liters a week! I hope you start soon! :)

@Digi4u

Жыл бұрын

@@LifeXperienc A question I want to ask if you don't mind: You are saying that kefir changed your life, so I'm wondering....in what way did it change ? Have a nice day ! 😀

@LifeXperienc

Жыл бұрын

@@Digi4u On July 21st, 2008, my immune system attacked my own body by eating my own muscles as food. I hardly could even move my hand. The doctors couldn't find a reason but couldn't help either. I decided to find my own way to help myself. My idea was looking back to how our ancestors food was and how they prepared it thousands of years ago. One of the best things was finding kefir and adding it to my nutrition. As you know, we can't survive without our bacteria. They are the ones who make almost everything that we need to survive. They outnumber our own cells. They are our second brain. They say if you take care of pennies, the dollars will take care of themselves. I say if you take care of your bacteria, they will take care of you!

@Digi4u

Жыл бұрын

@@LifeXperienc Thank you so much for this honest revealing answer ma'am ! It definitely changed your life, that is for sure, and glad to hear you are doing well now ! Kefir is a lifechanging nutrient for sure, and once again your experience proves it ! That's why I also wat to try homemade kefir to see what good things it can to to our body. Have a pleasant day and stay healthy !

@geored66

Жыл бұрын

@@LifeXperienc wow, that is very interesting as my wife is going through almost the same exact thing...to the point that it seems like doctors do not believe what she is telling. We are waiting on our kefir grains to come in and we have also started homemade yogurt with added healthy bacteria. Thank you for your insightful videos.

By far the best explanation KZread of everything you need to know about Kefir.

@LifeXperienc

4 ай бұрын

My pleasure!

This is a great video for beginners, thank you!

@LifeXperienc

4 ай бұрын

It's my pleasure!

Took a little time to adjust to the tangy effervescent kefir. Before long I found myself craving it. Very good video, thankyou

@LifeXperienc

2 жыл бұрын

Thank you so much! My family are the same, my eight year old son can't survive without kefir😄😄😄

@JBilly75

2 жыл бұрын

I know right? I'm always craving kefir!

@kmal16

3 ай бұрын

@@LifeXperienc Thank you so much for such an incredible in depth informative video. Yours has been one of my frequent stops to get more information as I evolve in my kefir journey. I also found that by adding organic whipping cream from 1:1 ratio with milk all the way down to even just 10% whip cream and 90% milk makes for an incredibly smooth buttery tasting kefir. But also in the process I use I don't let the whey buildup as much as yours. I will try incorporating your method to let more whey buildup. I love the tanginess but my friends don't, so an Italian friend gave me the whipping cream recipe which has created a kefir that is more like crème fraîche/ice cream with a wee bit of tang, and all I can say is that this kind of kefir is magic to the tastebuds, then to top it off I add a dash of cinnamon and pure maple syrup.

@LifeXperienc

3 ай бұрын

@@kmal16 My pleasure! Yes, you're absolutely right. Adding cream gives kefir a buttery taste and makes it enjoyable for those with a sweet tooth. I also love the idea of using cinnamon and maple syrup. Thanks for sharing!

@kmal16

3 ай бұрын

@@LifeXperienc You're so welcome and thank you. I might start getting into second fermentation and adding fruits to see how that tastes. A question I have for you is how does the whey taste by itself, is it good to drink? Or is it just bitter?

I just wanted to thank you for this video. My milk kefir grains were not growing until I followed your advice. My kefir is delicious🥰

@LifeXperienc

2 жыл бұрын

Wonderful! Glad it was helpful! Enjoy your kefir! :)

Excellent!

Excellent video! Answered/confirmed so many of my doubts on Kefir! So grateful! God bless ❤️ frm Mumbai ❤️

@LifeXperienc

2 жыл бұрын

Thank you so much!

I just started my Kefir, thank you for your tip. I was missing the step of wash the grain with milk. I will try the second slow fermentation to thicken the kefir. Great video! Thank you!

@LifeXperienc

2 жыл бұрын

Glad it was helpful!

@LifeXperienc

Жыл бұрын

@@DarrylBuffkin Try Craigslist, you might find a local seller. One or two tablespoon is enough for start. Grains grow over time. Good luck! :)

@rnupnorthbrrrsm6123

Жыл бұрын

@@DarrylBuffkin there are videos by other people on using lifeway kefir from the grocery store to make more. You just add the kefir to milk and let it sit on the counter for 18-24 hours. I just started a jar so will see 🤷🏼‍♀️

@QueenNancelia

Жыл бұрын

@@DarrylBuffkin Fusion Teas has the healthiest most amazing Kefir Grains. Plus their teas are top shelf.

@meronmountains7052

Жыл бұрын

@@QueenNancelia Yes! I just got my first Kefir grains from Fusion Tea last week. They are healthy and now making a quart of kefir at a time.

Technically, kefir is an anaerobic process. The bacteria and yeasts do not need air in order to ferment properly. I never use a coffee filter, but use a plastic lid on my kefir jar and it always turns out amazing. The reason you cover Kefir is so the bacteria and yeast in the air don't colonize your ferment and throw your kefir out of balance, thus creating a bad tasting product. Plus, you don't want impurities to get into the jar. The longer you ferment your kefir, the more sour it will taste and the thinner it becomes (but it also develops more probiotics - so it's a trade off). If Im planning on making kefir that is high in probiotics, and let it go on the counter top for 36 hours, I always strain the grains at 24 hours so they don't get impacted into the milk solids. Your kefir will continue to build probiotics without the grains since the milk is fully inoculated. If you leave the grains in the milk for the full 36 hours, they become impacted in the milk protein and difficult to separate. You can make your kefir more creamy by adding 3/4 portion whole milk to 1/4 portion heavy cream.I also stir my kefir grains once they've been put into fresh milk, to inoculate the milk evenly and clean the grains. Some people say this makes the milk kefir faster, but I've never found that to be the case. I find that my milk thickens more evenly when stirred. PS... I never wash my grains, and haven't had any problems with my kefir becoming more sour as a result. When you stir the grains into the fresh milk, it automatically washed the grains and all that good bacteria is evenly distributed into the milk for even fermentation.

@LifeXperienc

Жыл бұрын

Thank you so much for all the information! When you wash the grains, bacteria won't get wasted because you're washing it into the kefir. You can wash it with milk or water. It's clear that you like sour kefir, like I do. If you add ice, dried mint and salt to sour kefir, you will have made "doogh", which is a traditional Iranian drink for hot days. Even though I like to drink sour kefir, it took 6 years for my kids to get used to it. Not all stomachs can tolerate it. My kids are the reason I tried to make kefir sweeter; so I could implement it into their diet easier. I have also tried your cream strategy, and you're right, it does make it creamier. If you also make yogurt, follow the same ratio of milk and cream. For your starter, don't just add yogurt. You can also add kefir! Enjoy!

@YeshuaKingMessiah

11 ай бұрын

What a good point about stirring instead of washing! Brillz! I always stir my grains after filling jar n just leave the lid on cocksided so no gas buildup

@Pammellam

3 ай бұрын

⁠@@LifeXperiencI have a question: So when I make yogurt, I can add some yogurt starter and kefir milk too?? - What is the result like?? -When making yogurt, I heat the milk and then cool it to 83°C. I add the yogurt starter and then put the jar in a styrofoam container to keep it warm for about 8 hours, maybe 12 hours. I guess I should add the kefir milk after the other milk is cooled?? Will the kefir milk be okay?

@LifeXperienc

3 ай бұрын

@@Pammellam Yes, add the kefir at the same time you're adding the yogurt starter. Start with a small batch to see how it works for you. This way, your yogurt will have more probiotics. kzread.info/dash/bejne/nn6GlqhslKjQdtY.htmlsi=LKwjtthIGNpeWWcU

Wonderful video- thank you!!

@LifeXperienc

7 ай бұрын

Thank you so much!

Finally found out how to make kefir taste good/sweet! Thanks ❤️

@LifeXperienc

Жыл бұрын

Enjoy!

FINALLY, someone on YT who pronounces 'kefir' correctly! Thank you for a great video!

@LifeXperienc

Жыл бұрын

My pleasure!

I was pleasantly surprised with your video. Very well explained easy to understand. You took your time to explain the benefits of kefir. I am new at this and i eat it as a yogurt I still have to learn how to make it in a drinkable stage like they sell at the stores. I do add honey to my kefir yogurt but I am still not comfortable with adding any sugars to it yet (I’m afraid of losing any benefits it gives me) Thank you so much for your video!! ♥️

@LifeXperienc

Жыл бұрын

My pleasure! Try to reduce the amount of honey you add over time until you get used to the original taste of kefir. It is like olives and beer, when you get used to it, you're going to love it.

@christinearmington

Жыл бұрын

@@LifeXperienc ❤🥰

This is the first video that covered all you need to know about how to make it kefir I wished I found this video first thanks so very much for your wise instruction

@LifeXperienc

8 күн бұрын

Thank you for your kind words! Your appreciation means a lot to me!

Thank you for what you provide

@LifeXperienc

7 ай бұрын

You're welcome!

Hi! Question about the part where you rinsed the grains with milk...did you dump that milk into the harvested kefir? It looks like the same pot so I wasn't sure.

@LifeXperienc

2 жыл бұрын

Yes, I washed the grains into the harvested kefir. I hope this helps!

@hmoser6416

2 жыл бұрын

That's what helps to make it sweeter :)

Your other video says 2 tablespoons kefir grain to 1 1/2 cups of milk. You appear to use way more than 1 1/2 cups of milk to about 2 1/2 tablespoons of grain. What is the size of the jars you’re using for fermentation? I believe that will help me with how much milk to add. Thanks

@LifeXperienc

2 жыл бұрын

For 1 1/2 cups of milk, you add 2 level tablespoons of grains. One of the jars that I am using is 2 litres and the second one is about 4 litres. I add about 7 level tablespoons of grains in 2 litre jars. The spoon I am using in the video is bigger than a tablespoon. If you look carefully, you can see the amount of grains in the bottom of the jar before I add milk. When you are just starting out, the rule of thumb is the more grains, the safer. You don’t want to the milk to spoil before the grains get a chance to work on it. I hope this helps.

this was the best video for making kefir. Thank you 🥰

@LifeXperienc

Жыл бұрын

My pleasure!

Thank you so much, that was so informative

@LifeXperienc

7 ай бұрын

I'm glad it was helpful! :)

I loved this video ❤ although I do have a couple of questions… 1. So I can make the sweetest kefir by mixing one part kefir with one part milk AFTER I’ve already strained the kefir? Do I also need to leave it 24 hours inside the fridge? 2. Could I make some sort of face mask for skincare using kefir? Much love to this channel 💖

@LifeXperienc

Жыл бұрын

Thank you so much! 1. Yes, but you can drink right away or keep in the fridge for as long as 3 weeks. 2. Yes, you can make a face mask using kefir, but test on a small area first.

@YeshuaKingMessiah

11 ай бұрын

To get the added milk to ferment at all, leave it in the fridge 24 hrs or ur just drinking very diluted kefir-1/2 unfermented milk U can also second ferment kefir with a length of orange, lime or lemon peel. Or try a slice of orange, lemon or lime. Or 1 strawberry, 2 or 3 blueberries. Leave it on the counter another 18-24 hrs and u will be amazed at the difference. U will be tempted to add a lot of fruit. Do not. You only need that little bit to just flavor it. Otherwise the fruit sours it, believe it or not. The 2nd ferment also makes the kefir a little fizzy. I love it like this!

Hello. Just a quick question, how long do you store the strained kefir (the one mixed with milk in a new jar) in the fridge?

@LifeXperienc

Жыл бұрын

Sometimes even two weeks, just until we finish it. You can drink it right away but it will be fine for 2-3 weeks.

@viviennereynolds1495

Жыл бұрын

@@LifeXperienc At what stage does it turn into yogurt? As i understand it is thin when it goes into the fridge after half and half

@LifeXperienc

Жыл бұрын

@Vivienne Reynolds The process starts right away but at a slow pace. The longer you leave it, the thicker it gets. You can start enjoying it right away.

@katlynkang15

Жыл бұрын

@@viviennereynolds1495 you strain the whey

Great in depth video... 😍 Loved it thank you 👍

@LifeXperienc

3 ай бұрын

My pleasure!

Thanks Ma’am for sharing your good info.God bless you always:

@LifeXperienc

2 жыл бұрын

My pleasure 😊 God bless you too!

After 24 hours my kefir had chunks in it. Should I strain the chunks out of it or just mix or shake it in.

@LifeXperienc

2 жыл бұрын

The chunks are just kefir, you should mix them before straining.

Love the vid, great content, thank you 🙏🏼 What's it like with goats milk? FYI - For a much thicker and less sour kefir you can filter out some or all the whey, but by doing so you're also losing out on those benefits. I unfortunately don't like my kefir sour and I have very sensitive teeth to it, so I give the whey to my mum who loves to drink it or use it in cooking (e.g. to make bread). Storing: You can freezer kefir grains for an unlimited amount of time. I've recently revived grains I've had frozen for over 2yrs. Just make sure: 1. You clean them well before freezing 2. Use plastic zip bags, double bag and suck as much air out of each bag to prevent frost burn To revive jus drop them in a jar, add a cup of milk and leave for 1-2 days. If not much has changed then replace the milk (maybe use less milk the second time) and after 1-2 days they'll be thriving. I love Kefir, it's a super food that also prevents and fights cancer cells.

@LifeXperienc

2 жыл бұрын

Thank you so much for all the information, I really appreciate it! Goat milk should make very delicious kefir. I never knew you could freeze grains without drying them. Thanks for the info! That's right, reducing the whey reduces sourness. You are lucky that your mom likes the whey. Making bread out of it sounds like an awesome idea. I'm going to try that for my pizza dough. Enjoy your kefir!

@janicepaul9957

Жыл бұрын

@@LifeXperienc but isn’t it important to dry them on a paper towel like I understood reading one of the comments Before you freeze them

@LifeXperienc

Жыл бұрын

@@janicepaul9957 I never tried freezing them without drying them. If you have extra grains and you tried it, let me know.

@YeshuaKingMessiah

11 ай бұрын

@@LifeXperiencu can just soak any grain to cook, in whey U don’t have to make bread Rice Oats (rolled or steelcut) Pasta noodles Barley Pancakes, muffins, waffles Any grain Cookies, cakes

Great video. 👏👍Very comprehensive informative video on Kefir. In one video you have provided all the tips, and 15 questions-answer really helped get all the answers. Bit long video but provided all the information, worth it watching till the end. Thank you very much.

@LifeXperienc

Жыл бұрын

Thank you so much! I'm glad to hear that my video was helpful! 😊 Enjoy your kefir!

Love this video. Very detailed. Thank you very much for all the information. I have just started making kefir. I hope I don’t poison myself and I can do justice. I hope to watch all your videos as they are soo helpful. So thank you again

@LifeXperienc

Жыл бұрын

Thank you so much! Kefir never goes bad, just use a little less milk when you're just starting out to make sure your grains can handle it.

I enjoyed your video, but am confused. I have a question regarding the amount of whey at the bottom. On the instructions I received with my milk kefir grains, it states to immediately strain the grains once a small bubble develops at the bottom. It also states that if more whey than that develops at the bottom that we haven't used enough milk and there is an imbalance and not safe. Is this true? Thank you.

@LifeXperienc

2 жыл бұрын

That's strange, did they mention what is imbalanced and why it's unsafe? I have been making and enjoying this method of kefir making for about 10 years now. I didn’t notice anything unsafe or imbalanced. This method of making kefir is basically the same method that has been used for hundreds of years to make yogurt and kefir.

@hmoser6416

2 жыл бұрын

@@LifeXperienc I'm just trying to understand/learn. So many different opinions. Seems more of a matter of preference for most. I was told good bacteria needs time to build up. If Kefir is producing too much whey before 24 hours, they are not getting enough milk to feed and produce the good bacteria that needs to build up -- Bacteria/yeast ratio/balance of milk ratio to grains. If too much whey at the bottom of jar at 24 hours, add more milk. Add less milk if not cultured within 24-36 hours. This is a video I was directed to when I received my grains. They also provided print outs with detailed info and sites. kzread.info/dash/bejne/jKJlsaeko5Otp9I.html

@Lil_Mood_

2 жыл бұрын

You worry too much - the grains are a living culture that feeds on milk, if you don't give then enough milk they'll firment quickly 48hrs. I personally would replace the milk (with less milk) if not firmented in 2.5 days. That's probably the 'unbalance' but nothing unsafe about it. ...just follow the steps on this vid and you'll be fine👍🏼

@SterlingSimmons22

4 ай бұрын

I also bought my grains from fusion teas and am confused as well, the directions in this video and the directions I was given with the grains contradict each other in some parts. Fusion teas recommends to put a lid on tight while fermenting so less oxygen gets in and doesn’t allow the yeast to take over more than the bacteria

I just want to convey to the kefir community to document I had my kefir grains in about a 1 cup small mason jar where I added milk and ignored it in the back of the refridge for over a year and a half. I also had a big about half gallon plastic thing with kefir in it but no grains. I poured it out to be on the safe side and it was tart and alchohol smell but I dumped it. but I then strained out my grains from the small one and added some milk and put them in and shook it sort of like a rinse. then added more fresh milk about half way up the jar and about 18-24 hours later had perfect kefir as if nothing had changed in a year and ahalf from when I was doing it every day. no difference. it was year and half possibly two years at back of fridge. Those are tough little cooties.

@LifeXperienc

Жыл бұрын

Wow, that shows how strong the grains are. I knew if you take good care of them, they last forever, but I had no idea they last if you torture them for two years. :) Thank you for sharing! :)

@jaysilverheals4445

Жыл бұрын

@@LifeXperienc actually I was astonished. also there was no "bad batches" for a few times to get it back to normal. first batch was perfect. none of those stories you hear.

@Rosmadel

Жыл бұрын

Thanks for sharing your experience. I just found my old jar of half a year kefir granules in my fridge and they look fine but I was afraid to try to make a new fermentation... I just did the processes of cleaning the granules and add new milk. I can't wait to see if I can still enjoy my kefir milk again! 😊

Thank you for this thorough video.

@LifeXperienc

Жыл бұрын

My pleasure! Enjoy!

Thanks for sharing!

@LifeXperienc

2 жыл бұрын

It's my pleasure!😊

I just started making my kefir milk 2 days ago and it's so hard to distinguish if my kefir is bad or is it just the real taste of kefir milk? So far I haven't had food poisoning. 😂 But I'm scared I might be drinking spoiled milk. On my first try I mistakenly used UHT milk but I replaced it now on my second batch with cowhead full cream milk. We dont have organic milk around here so I don't have a choice. What should I do? 😭 It's uncommon for people to make kefir here in our area so I don't have much people to ask and smell my milk kefir. 😅😅

@LifeXperienc

2 жыл бұрын

The taste is close to sour original yogurt. If you keep the ratio of grains to milk balanced and give the grains enough time to process the milk, you should be OK!😊😊

@shupinglan8171

2 жыл бұрын

Go buy and taste some kefir from the store and get to know how it tastes first.

@madj7152

Жыл бұрын

Are you filipino? 😅 Im making milk kefir also. And yes youre drinking a spoiled milk with lots of good bacteria and strain and friendly yeast in it. 😆 thats the point of kefir , it ferments the milk. I cant live without kefir. 😊

@YeshuaKingMessiah

11 ай бұрын

@@madj7152it’s not spoiled It’s soured BIG diff Spoiled milk will make u very I’ll Soured milk will enrich ur life, n maybe lengthen it!

You should always use a lid on the Kefir, not a coffee filter and never rinse kefir grains with water. If the kefir grains are rinsed with water it will kill the protective coating around the grains.

@LifeXperienc

Жыл бұрын

If you use a lid, the gas will accumulate and kefir will erupt when you open it. The coffee filter lets the gas escape slowly. I purchased my grains about 10 years ago, I still have the same grains and have given away soooo much! Washing the grains does not damage them enough to harm them but gives you more probiotics in your kefir.

@YeshuaKingMessiah

11 ай бұрын

U rinse with milk only?

@YeshuaKingMessiah

11 ай бұрын

I leave the lid half cocked so gas doesn’t build up but no other ferments crossbreed with it

@surferscollective613

11 ай бұрын

Fido jars have lids which release high pressure automatically.

@glorytogodhomestead3495

9 ай бұрын

She however is having success.

Thanks for answer’s & demonstrating how to rinse & strain. I’ve been making milk kefir for a few years now & have not rinsed them, so I will try this method. I add my kefir to a fruit smoothie with hemp bits & chia seeds & store a 1/2 gallon in the fridge. Blessings to all 🤗🇨🇦

@LifeXperienc

3 ай бұрын

You're welcome! Adding hemp bits and chia seeds is an excellent suggestion! Cheers!

Thank you for this very informative and educational video. Very helpful for my kefir-making experience.

@LifeXperienc

10 ай бұрын

You are very welcome. I'm glad it helped. Enjoy your delicious kefir!

As a somehow young kefir maker (23) I love learning from more experienced kefir makers, and your video was very helpful. Thanks ! I have a question: In the kefir and milk yogurt process, Can you make it in the counter ínstead of the fridge? Will it keep that sweeter taste?

@LifeXperienc

2 жыл бұрын

Thank you! If you process it on the counter, it will become sour because of faster processing at room temperature.

@YeshuaKingMessiah

11 ай бұрын

It’s basically diluting the kefir in half then only slightly fermenting the new milk half. So the combined product is not as sour ofc

Equipment and Ingredients Needed: Glass jar Kefir grains (resembling cauliflower florets) Milk (preferably fresh whole fat milk) Strainer (stainless steel colander with tiny holes or a sieve) Rubber band Paper towel or coffee filter Spoon Clean non-chlorinated water Step-by-Step Process: Preparing the Kefir: Use two tablespoons of kefir grains for every one and a half cups of milk to start. Place the kefir grains in a glass jar and add milk on top. Leave some space at the top of the jar for fermentation. Cover the jar with a breathable cover secured with a rubber band. Fermentation and Care: Leave the jar at room temperature for 24 hours (65°F) or 12 hours (85°F) for fermentation. After fermentation, strain the kefir using a sieve to separate the grains. Rinse the grains with clean, non-chlorinated water. Storing and Maintaining Kefir Grains: Do not store kefir grains in the fridge without milk; they need a steady diet to survive. Store fermented kefir in a glass jar in the fridge. Regularly strain the grains and provide fresh milk for their growth. Reusing Kefir Grains: If not making kefir for extended periods, dehydrate the grains for storage. To rehydrate, soak the grains in pasteurized cow or goat milk. Increasing Sweetness: For sweeter kefir, mix kefir with milk before refrigerating. The longer kefir is stored in the fridge, the sweeter it becomes. Mixing kefir yogurt process with kefir making process leads to sweeter kefir. Maintaining Kefir Grains Health: Strain the grains weekly and feed them with fresh milk. Use a stainless steel colander for straining to preserve small grains. Ensure grains are healthy by observing their color and regular maintenance. Common Questions Answered: Purchase kefir grains online or from local kefir makers. Start with a small amount of kefir daily and gradually increase. Maintain hygiene by washing grains and equipment regularly. Safety Tips: Avoid using tap water to rinse grains. Store and ferment kefir in glass jars to prevent contamination. Rotate grains regularly to maintain health and growth.

@LifeXperienc

4 ай бұрын

Thank you😊

@FlaviaMagic

3 ай бұрын

Thank you

Thank you for important knowledge

@LifeXperienc

Жыл бұрын

My pleasure!

This is the best video I’ve seen.

@LifeXperienc

Жыл бұрын

Thank you!

I never strain mine. I just take one of those plastic chinese soup spoons and take out 2 doses from the top and stir that into a new batch of milk and eat the rest, grains and all -- wait 24 hours and repeat. It seems fine to me. Unless someone wants to enlighten me on anything.

@LifeXperienc

Жыл бұрын

That's a great idea! For smaller batches, it should work very well. However, it might make it more sour. This is amazing for people who don't have much time, don't mind sour tast, and would love to have the benefits of kefir. Thank you for sharing! :)

@mikeberger1688

Жыл бұрын

@@LifeXperienc Actually, the other day I just put my grains in a covered bowl with milk, which lets the grains be much more obvious (they float) and they seem to coagulate better. I leave this on the counter overnight and then into the fridge all day.. It's a mellower taste and you can see that they still ferment somewhat in the cold. Kind of like what you would do with pizza dough. When I'm ready to consume them late at night, I lift out the grains with a plastic colander spoon, hold them over the bowl, wash them with milk and drink that. Then repeat the process for the next day.

@LifeXperienc

Жыл бұрын

@@mikeberger1688 You are actually doing the same process as us, first fermenting on the counter and then in the fridge which slows down the fermentation speed. The difference is you are finishing it in 24 hours instead of 48 hours. Another key factor is washing the grains which you are doing. If you keep it longer, it will be thicker but the way that you are doing it gives you enough probiotics, which is great. What an easy and awesome idea. This is perfect for busy people and students who don't have much extra time. I am going to try it and see if I can make a video about it. Thank you so much!

The best video I have seen on kefir - thank you for the clear explanations. I realise where I went wrong previously, producing kefir that smelled of exceptionally strong French cheese, that had to be thrown out, grains and all.

@LifeXperienc

2 жыл бұрын

Glad it was helpful!

Thank you! I never thought of putting my kefir grains into smoothies. Don't know why didn't but I didn't.

This is A GREAT tutorial!!

@LifeXperienc

7 ай бұрын

Thank you so much! :) Glad to be helpful!

@barbaraferron7994

4 ай бұрын

Q: can I use the standard American pasteurized homogenized milk? It's the only kind available near me.

@LifeXperienc

3 ай бұрын

@barbaraferron7994 Yes, you can.

Thank you very much, that is very informative.

@LifeXperienc

Ай бұрын

My pleasure!

Best video about kefir

@LifeXperienc

Жыл бұрын

Thank you!

شما عال بینظیر توضیح دادید ممنون از وقت انرژی گذاشتید

@LifeXperienc

8 күн бұрын

@@aliali-rk9jy My pleasure!

چه لحجه قشنگی، مرسی از اطلاعات خیلی خوبتون🙏🏼

@LifeXperienc

4 ай бұрын

My pleasure!

What a lovely Video 😊. I want to try making my own Kefir and already read a few Things online. After watching this Video I feel ready to try it out. Happy I found your Channel, I already subscribed after watching this Video. 😊

@LifeXperienc

5 ай бұрын

Thank you so much for subscribing to Life Xperienc! I appreciate it. Don't worry, you'll get the hang of it soon. Enjoy your homemade kefir!😊

Such great Q and A.

@LifeXperienc

5 ай бұрын

Thanks!

Very informative thank u

Thank you so much ❤

@LifeXperienc

5 ай бұрын

Happy to help!😊

Excellent thank you!

@LifeXperienc

Ай бұрын

Gladly!

Great information. Thank you

@LifeXperienc

Жыл бұрын

My pleasure!

IV'E WATCHED AT LEAST 3 OTHER KEFIR VIDEOS. HERS PROVIDES THE MOST TIPS

@LifeXperienc

Жыл бұрын

Thank you!

Yummmm ❤️

Wonderful thank you ❤

@LifeXperienc

7 ай бұрын

My pleasure! :)

Very good video, very helpful, thank you very much

@LifeXperienc

8 күн бұрын

My pleasure!

Great video thank you you make it so much easier to understand. I would love you to do a water kefir video please 🙏 💕

@LifeXperienc

Жыл бұрын

Thank you so much! I'll see what I can do.

I watched ur video a long time ago when i first started kefir. I kinda got overwhelmed a little so i froze the. Its been about a year now and i just got them out, broke a little chunk off and put it in milk. I'm totally shocked that within 24 hours it has turned my milk to a thick yogurt. Yayy, im so happy. They just multiply so fast, thats a good thing though, meaning they are healthy. Thanks for your video.

@LifeXperienc

3 ай бұрын

The tough, beneficial bacteria in kefir grains impress us with their resilience, which is why drinking kefir is great for our health.❤️

Thanks for your excellent explanation!Now I know that my kefir is going to be ok until I am back from vacation !

@LifeXperienc

Ай бұрын

My pleasure!

Because she is the one with roots from where Kefir started…❤

Nice video. Very helpful ❤❤❤yummy and healthy

@LifeXperienc

3 ай бұрын

Happy to help!😊

Thank you for your wonderful real food recipe Kefir grains wonderful from Australia

@LifeXperienc

8 күн бұрын

@@rustytindog My pleasure!