Barry and I put together a little video for you all about how I make dairy kefir. I’ve written about it several times, but sometimes it’s just easier to see things instead of read them. I hope you find this video helpful. Please holler at me if you have any questions. I’ll put some resources below for you via other posts I have written. Enjoy!
Peanut Butter Kefir Smoothies (my favorite smoothie of all time!)
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Lisa says
April 4, 2016 at 9:20 pmMaybe I missed it – but what do you do with your dairy kefir for the 24 hours … just leave it on the countertop or put in the fridge?
Thanks!
Lisa
Stacy says
April 6, 2016 at 1:00 pmIt stays on the counter to ferment. Good question! 🙂
kckat96 says
March 14, 2014 at 3:53 pmI tried the dehydrated kefir beads but that didn’t work so well for me. Does anyone know where I can purchase already hydrated kefir? I live in Virginia Beach, VA area. Thanks
Stacy says
March 15, 2014 at 1:44 pmClick the Kefir Resources link and you can get a link to see Etsy sellers. They are usually not dehydrated.
Tanusree says
March 11, 2014 at 12:49 amKefir is new to me… but its nutritional benefits are reasons good enough for one to want to make his/her own kefir. Thank you so much for sharing the video tutorial at Tasty Tuesday. I am featuring it this week.
Miz Helen says
March 9, 2014 at 7:43 pmThanks so much for sharing your awesome video with Full Plate Thursday! Have a great day and come back soon!
Miz Helen
lydiaf1963 says
March 8, 2014 at 1:04 pmGreat job with the video! I love kefir but I’ve only had the commercial kinds. Other members in my family are resistant to the very idea of kefir so I buy the smallest container I can. I’m excited to try some of your recipes, maybe I can justify making my own. 🙂 Stopping by from #SITS. Have a great weekend!
Diane Balch says
March 8, 2014 at 12:10 pmI’ve heard about how nutrition kefir is…thanks for sharing this video with us on foodie friday.
Joybee says
March 3, 2014 at 6:08 pmGreat video Stacy. I keep kefir too and I love it. I use it for smoothies and buttermilk as well. I usually try to drink a cup every night if I don’t have a smoothy I think it helps keep me healthy and (T.M.I.) regular. I let my kefir sit at room temperature for 12-18 hours it’s a little thinner but I like it that way. Again great video to show how easy kefir is.
Helen Thomas says
February 27, 2014 at 10:37 pmLOVED this video. I am so crossing my fingers that Calvin has a lactose issue (as opposed to any other milk protein issue) so I could make kefir for him and Annie. Buying dairy-free probiotics would be too expensive and I know they would benefit so much from this!
lyss says
February 25, 2014 at 4:32 pmSo is putting kefir grains in the fridge often (for ex.: make kefir for 4 days, take a break for 3 days) a bad idea? Have you ever taken breaks that often? I’ve heard that cold temps weakens the culture, but since you break the “don’t use metal” rule, I’m thinking maybe they’d be fine?! My mom even stores her grains in the kefir until she uses the kefir, then she puts them in milk to make more kefir. I’ve tried that, too, with seemingly no ill effect.
Another rule I broke: rinsing the grains. I didn’t for a long time, but then my kefir started tasting nasty. I rinsed the grains, and now they smell better and the kefir tastes good again. I won’t be rinsing them all the time, but if they start stinking again, I know it won’t kill them. : )
Anyways, I don’t want to harm my grains, but I just don’t go through that much kefir…even 1 cup a day is too much. Any thoughts, other than “drink more kefir”?!
Stacy says
February 27, 2014 at 5:06 pmI’ve rinsed my grains lots of times, I just always make sure to use filtered water because I’m paranoid about the town water.
I have never put mine on vacation that often. It takes mine about 48 hours to warm up after being in the fridge, so that would make me run out of kefir. We go through 2+ cups a day. It’s really so healthy for you. Have you considered adding a cup of kefir smoothie per day?
lyss says
February 28, 2014 at 3:45 pmYes, I probably could use a cup per day, I just often run out of milk. I guess I need to set aside 7 cups in a jar every week for kefir-making only. : ) Also, as the grains multiply, I feel like I need to use them. I guess I should just remove some when it’s more than a spoonful. My kids like to eat them. I think I have weird kids! lol
Out of the fridge, mine gets thick in 24 hrs. Temperature makes a big difference. I’m guessing your house is colder than mine. All winter it does great here. But when the house temp gets above 80, it’ll separate before it thickens and gets a yucky aftertaste. I’m thinking I need to try making it in a cooler when summer comes. I’m guessing your house isn’t in the 80s all summer?! Does anyone else have that problem in the summer time?
Kristine A says
February 24, 2014 at 11:32 pmThe video makes trying making my own kefer a little less scary. Thanks!
CW says
February 24, 2014 at 7:45 pmDo the kefir grains grow or multiply? Have you ever tried goat milk?
Thanks for doing the video. I’ve been thinking of trying kefir but didn’t want to invest in the grains.
myersbr2 says
February 25, 2014 at 9:23 amThe grains will multiply more than grow. Never tried them with goat’s milk, although I’ve heard that works just fine. I’ve tried raw milk, unpasteurized milk, homogenized milk, skim, 2% and whole and all worked just fine.
Amber Isom Kingsbury says
February 24, 2014 at 5:01 pmThank you for this video!
Heather McClees says
February 24, 2014 at 11:59 amThis is so helpful Stacy! Thank you:) I have some kefir starter but didn’t like how it turned out. Your idea is much better, thank you!:) It’s great to see videos of you in your kitchen: ) Keep them coming!