HOW TO MAKE MILK KEFIR AT HOME - Everything You Need To Know
Making milk kefir at home is very simple! This Masterclass video teaches not only how to make milk kefir at home, but the science of it too. You'll feel like a kefir expert by the end of the video!
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➡️SHOP MILK KEFIR GRAINS:
• Amazon (fresh grains): https://amzn.to/3SYC4xG
• Etsy (fresh grains): https://creatoriq.cc/3V1071i
➡️SHOP ALL MY FAVORITE KEFIR GRAINS & GEAR:
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• UPDATE: using ULTRA PASTUERIZED MILK ...
⭐ Buy & Activate Kefir Grains:
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⭐ How To Make Thick Kefir:
• HOW TO MAKE THICK KEFIR ⭐ Greek Yogur...
⭐ Homemade vs. Store bought Kefir:
• HOMEMADE KEFIR vs. STORE BOUGHT KEFIR...
⭐How To Dry & Freeze Kefir Grains for Long Term Storage:
Not Yet Published...coming soon
⭐ Plant Based Kefir Milk:
• DAIRY FREE KEFIR : Better Than Yogurt...
⭐ Sauerkraut Masterclass:
• Best Sauerkraut Recipe! (Fermented Ca...
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➡️ CHAPTERS:
00:00 Intro
01:18 The Science of Kefir Grains
06:07 Types of Milk
07:44 Day 1 Instructions
09:24 Signs of Fermentation
12:10 Day 2 Instructions
15:07 Adjust Fermentation Speed
17:22 Troubleshooting
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⭐I need a kefir break!
►SHORT TERM STORAGE OF MILK KEFIR GRAINS IN MILK
For up to 2tbsp (40g) milk kefir grains per quart/liter of milk. Store in the refrigerator. Once you see the beginnings of the milk separating in the fridge, that indicates the kefir grains have consumed the lactose sugar in the milk that they utilize for food. * It does not indicate spoilage! It indicates fermentation. *
Once you see this separation starting, remove the milk from the fridge & strain the grains. Repeat the process by adding new/fresh milk to the grains & store in the fridge until the onset of milk separation occurs once more. The grains in the quart/liter of milk will last about 7 days if you have 30-40g of grains in the quart/liter of milk. You could get up to 10 days if you have less than 30 g of grains. It may be a couple days +/- for different grains in different refrigerators. Just watch the milk, that's your indicator. When it begins to separate, it's time to switch milks.
Even though the milk has begun to separate, you can drink the milk that the grains were stored in after the grains are strained out… because it is indeed kefir… It’s just a very slow developing kefir because the cold temps of the fridge significantly slowed down the fermentation process.
Tip: the more milk you add in ratio to the grains quantity, the longer it can store in the fridge before milk separation occurs. If you have more than 40g of milk kefir grains, then split the grains and place each half in a quart/liter jar of milk.
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➡️ MILK KEFIR PROBIOTIC SPECIES LIST: https://www.frontiersin.org/journals/...
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Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving YouTube Channel and related social media, website and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched or read on this YT channel or the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
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