How to Make Kefir and Create a Second Ferment

How to make milk kefir, how to do a second ferment with kefir. This is a great probiotic drink that is very healthy. Healthy recipe:

In this video, I show about how to make kefir from kefir grains and milk, and how to make a second ferment or double ferment. I also mention some of the benefits of milk kefir over other types of probiotics. Milk Kefir is a fermented drink, similar to yogurt that you can easily make at home with huge benefits for your physical and mental health.

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Disclaimer - Please be advised that this information nor any mentioned products are not intended to treat, diagnose, cure, or prevent any illness or disease and are for educational purposes only. Bill Farr does his best to share education and resources to help you live a healthier, more full life. These statements have not been evaluated by the FDA. If you are pregnant, nursing, taking medication, or have a medical condition, consult your physician first. Any information mentioned here is meant to be used in conjunction with standard allopathic or osteopathic medical treatment and care.

[leannshort]

This video was extremely helpful, thank you! I received kefir grains a week and a half ago and they are now well on their way to multiplying! I can’t wait to try all the different things you can make, Kefir, yogurt, sour cream, cream cheese, different cheeses! So beneficial and delicious!

[roberthood]

I don't often have colds but after christmas this year I caught one that was particularly bad for most people. Many said it dragged on for weeks. Mine lasted three days and I was hardly coughing at all. Three weeks ago I spent 3 days in a small cmp with a 12 year old who had the stomach flu. He was puking on Saturday. I got sick on Sunday and had chills bad enough I didn't want to go out to my truck. I put a couple of sleeping bags over me in bed and went to sleep for two hours. When I woke I was completely fing. I've been using kefir daily for about six months. It really does wonder for your immune system.

[OyaRevolutionary]

Love! Love! Love this precise, succinct and straight to the point with some great taste enhancing creativity. Why do so many need to make videos lasting 20 minutes to get to the point? Thank you! 💙🧚🏿‍♀️💙

[kjh]

This was a well done Video. Great delivery...no wasted time presenting the information. Lots of good info. too. Thanks

[RayMak]

Thanks for this incredible video. Kefir is the most important drink for every family that not many people know about.

[scottishdancer]

Hi, and thanks again for your videos. In regard to adding fruit to the keffir which makes it go fizzy, I've found a delicious solution: I took the keffir out of the fridge and added a bit of honey and some frozen raspberries. About half an hour or so later it was fab! the raspberries where like mini ice cubes and not only looked great but made the keffir a real treat. just thought I'd share that. Guess you are in the USA: I'm here in Berkshire, England, about 15 miles from London.

[yvonnedeaver]

So true Since i've taken kefir every morning i feel

[oliveoyal]

just found your videos....very informative and clearly explained. I have been experimenting with making kefir for about a year now, a project that began because of the gut healing aspects i’d heard about. I have a mild but chronic and unpleasant case of Crohn’s disease, which plagues me with a range of dysfunctional digestive symptoms, gas but even worse ongoing abdominal pain and continual bloating and inflammation.
Ive been eating Kefir regularly now for several months, in the hopes that the intestinal biome (great new word, means the unique population of good and bad bacterial in your own gut) will gradually improve my well being.
Love to cook, cook healthy and stay fit, and hate dealing with constant digestion problems. Ive analyzed my intake and have dealt with some mild food intolerances, tried eating differently or at different times, and cant attribute the ongoing symptoms to what or how I’m eating. so am banking on this internal balance, and trying to self treat with good homemade kefirs and soon cultured veggies.
It’s good to have your site to reference for reliable info, thank you.
Wish me luck!

[chrismacdonald.]

Great video. I’m just starting out with kefir. What I love most about this process is the constant recurring nature of the grains. I’m working at a 250ml cup a day for my smoothies. The way things are going, I’m going to have to make more room in the fridge 😂

[kevinthom]

I like your matter-of-fact approach.

Creating my own kefir this week.

[julieyoutu]

I love your video. Thank you for your time and for sharing your knowledge. I'm new at this - I've just made my first kefir milk. I want to make yoghurt and Labaneh "cream cheese" that I will roll into balls and store in extra virgin olive oil, garlic cloves, oregano, etc. (Lebanese style)! Yummy!!!
Question: How do I store/protect my milk kefir when I go away for 6-7 weeks? :)

[seawallbird]

I live in Ireland too and frequently have to stop on the riad to let the cows get to the milking parlour... never thought too much about it before but from now on I will remember to say to myself "there goes my kefir"

[nuriafernandezvicente]

Hi Bill, I had always left the grains in for the second fermentation. It seems that you prefer to take them out. What is the difference? Thanks!

[tomevans]

Very informative. Just making kefir and Greek yogurt. The whey from the Greek yogurt process is great in my smoothie.

[lindak]

Great video; Lots of good info and straight to the point; thanks!  I've done a second fermentation with pineapple and mango chunks and WOW... it turned the kefir into a totally different drink! Very fizzy and effervescent, and the fruit didn't even taste like fruit anymore. Not sure if I'd do that again, as I'm not a huge fan of carbonated drinks.  Quite interesting though! I'd probably try it again with just the mango and maybe some banana; Maybe the pineapples were too acidic?

[MrTimjwilson]

Nice video. Thanks. I'm glad to see that you don't mind using the metal lids on loose instead of the thing everyone does with the cloth or paper and elastic. I've cultured many types of microbes and can think of no reason that the 'grains' would be harmed by metal. I'm guessing this is a proverbial old wives tale.

[LasdilElizaga]

great video, just started making one. definitely would try the tea recipe you just did

[Cladman]

For more than 4 yrs now I have continued my Kefir with only the curds from a second fermentation and it works really well, I do not have the original Kefir grains. I typically use half and half which produces a very tasty whey and curd.

[wendysullivan]

Thank you.  This answered many of my questions.  Particularly, what to do with my starter when I leave for a trip!  

[normabeem]

I enjoyed you video and thank you. I use the whey to add to my sourdough (wild yeast) it adds to the activeness.