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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🫖BUY ME A CUP OF TEA!

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➡️SHOP MILK KEFIR GRAINS:

➡️SHOP ALL MY FAVORITE KEFIR GRAINS & GEAR:

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➡️ MENTIONED & SUGGESTED VIDEOS:

⭐Ultra Pasteurized Milk Update (It's ok to use!)

⭐ Buy & Activate Kefir Grains:

⭐ How To Make Thick Kefir:

⭐ Homemade vs. Store bought Kefir:

⭐How To Dry & Freeze Kefir Grains for Long Term Storage:
Not Yet Published...coming soon

⭐ Plant Based Kefir Milk:

⭐ Sauerkraut Masterclass:

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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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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.

[ArtemAndrusov]

I felt the urge to comment after watching your video. This is by far the best kefir tutorial I've come across. I have been making both milk and water kefir from grains for some time and wanted to understand the process more deeply, but this information is rather scarce on the web. This video summarizes everything very well. Thank you for doing the research and compiling it!

[samnelson]

To any newbies, you will not find a better tutorial about kefir online, anywhere. Watch this video several times snd take notes.

[brian.louis]

This is by far the best communicated instructional video of any instructional video I've viewed on Youtube. Well ordered, no ambiguity, very professionally done! Thanks!

[taylora]

With my wife as the breadwinner, I try to tackle the domestic duties as a house husband. I am so proud of myself that my kefir is not only surviving but THRIVING now for months! Your helpful videos played a big part in my success, so I really wanted to take a moment to thank you. 😎

[rochelles.]

Thank you also for showing when the keifer has fermented enough and why not to let it continue separating. None of the other vloggers have explained this.

[eileenglynn]

This woman has the most beautiful sounding voice. I am getting so relaxed listening to her, I may go to sleep, but I am too interested to stop listening!❤

[AzaleaBee]

15:42 As you stated, more milk to kefir grains means the batch will take longer to ferment. But some newbies add too much milk and particularly to weaker grains (such as grains that have been temporarily refrigerated). Too much milk to these grains means some of the milk will sour and not ferment which is not safe to drink.

Until someone is comfortable adjusting milk to kefir grain ratio considering the changing kitchen temperatures, it is best to begin with too much grains to milk and monitor for signs of fermentation closely than to have too much milk.

[ahmedbenmbarek]

Lived in a farm where we collected cows milk kept it in a jar for about 5 days during winter time before shaking it, extract the tasty butter and drink the butter milk (we called that lben). During summer time we collect the milk and let it ferment for only two days before proceeding to shaking (frotting) the fermented milk jar to which cold water was added to assist butter formation and I grew up drinking this tasty organic milk, butter milk and butter

[tasosmenelaou]

This is the best video I have ever seen about kefir.

[christhomas]

Your time is very appreciated thank you, I for 1 know the time and energy you put into your videos, you deserve many cup's off tea. ❤

[ggauche]

From Australia:
Wonderful vid! I've only been making kefir for a few months, but all of this meshes with my experience so far!
I have also followed your vids on pickled cucumbers and sauerkraut with equally satisfying results!

Thank you for your diligence and hard work!

[rochelles.]

Thank you for stating the weight of the grains. Now I know how much to use for 1/2 gallon of milk. Excellent video. Thank you!

[nicolemyers]

I wanted to add that I noticed that my kefir grains were getting huge, then they stopped multiplying & growing altogether. They still did the job. But I found out that once the grains start getting big (not the grains multiplying, but the actual size of the grain are getting big without the grains multiplying) then you need to gently take the grains with clean hands & break them apart. After doing that I had better ferments & my grains started to multiply vs just get big.

[jimpert]

This is the best explained kefir video on the Internet ! I've been looking for information that you explained. Thank you. Ps I've been making kraut for 2 months now thanks to your fantastic videos.

[kelleyleblanc]

I just want to say thank you for all the amazing tutorial videos you have prepared for us. They are always well planned out, easy to follow and completely comprehensive! I have been making Kefir for about 6 months now and I always have to bounce from video to video trying to find the answers I need, however your video has answered all the questions I have had. Thank you 😊

[toyl]

As a Chemistry PhD graduate student, I am quite impressed with your Kefir series here. It is not only organized, but you give moderate details on the chemistry of how its made. Well done!

[Realalexmerino]

This really was a kefir masterclass! Thank you so much. Just ordered my first kefir grains ever and I can’t wait.

[ty-lelv]

Truly an honor to hear a true professional in this domain.

[terryp]

I'm only 3 minutes in and am intrigued. If kefir is the reason for this lady's glowing skin, I'm in!

[ricochet]

This video absolutely smashed it.

Thank you so much, I’ve got my grains coming tomorrow and I feel much more confident.
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