My first batch and after less than 24 hours it popped the lid off and made a mess. I am going to let it go another 12 and cross my fingers. It’s very thick and I am not using any “maker”. Just put in a room without a/c where the temp is around 88-92 degrees. Regular yogurt ferments well this way too.

Your energy is so soothing. An empath for sure 🫶🏻

What a calming voice you have, so pleasant to listen to. Question..you didnt mention if raw or pastuerized kefir? I just started a week ago with raw goat kefir, and now just opened raw cow kefir..hope to improve microbiome and blood sugar. Im a subscriber now..thank you for what you do to help others!😊😊❤

Half cup fresh kefir whey in a 16 ounce bottle with juice and water and sit out for 3 to 5 days.

It still has physic acid

How can there be probiotics in sourdough bread when it is cooked , probiotics cannot survive heat!

Kefir is not that magical drink that will save everyone who has chronic illness. Proper diet and lifestyle changes are essential to get the benefits of fermented drinks like kefir.

Enough about your weight lifting Donna... not hugely informative

What about adding honey ? Thank you for all your info Donna.

QUESTION: I've made it successfully in the past. I just used the same formulation: 10 tablets, 2 tablespoons inulin and organic half-and-half. I used the same 8 jar yogurt maker. It came out liquidy. Not separated, just milky. What could have gone wrong? And can I use that liquid to make another batch? Will it still have plenty of L-reuteri as a starter? Would love to hear the thoughts of anyone who successfully makes this.

Great video with very good information. Thank you so much for putting this together. I am going to use your method to make some fermented vegetables soon. Thank you again.

Can you add a taesppòon of inulin to the milk to help the kefir culture grow better?

You guys are amazing!! I love your fantastic deeds with microbiome Dr. Davis!! Really changes whole life!! greetings from Brazil!

how do I make sure it's fermenting and not going bad ?

So glad your channel popped up in my feed today. This is so interesting but I’m frustrated by how poorly the transcript reads. I want to learn all about the three types of yogurt you mention but the transcript doesn’t tell us exactly what you are calling these three yogurts! I just subscribed and will check out your site to see if I can get a better understanding of what you call these yogurts. Thanks so much for sharing your knowledge with us. I live in Greece and love the thick, Greek strained yogurts ( never really liked yogurts growing up in America) and also kefir. I like kefir enough that I don’t find a need to add a different taste to it. I’m also giving kefir to my two aging dogs & it has helped them greatly with digestive issues. One is eleven, the other thirteen. Am looking forward to checking out more of your vids. I fist got turned onto kefir when I started following Dr Steven Gundry’s ‘Plant Paradox’ eating plan for healthy microbiome. That was 4.5 years ago and I feel great. Lost 24 k and am finally eating healthy because of knowing why a healthy microbiome is so important to good overall health. I’ll be 73 this summer and other than arthritis in my knees, I’m the picture of good health; I take no prescription drugs nor OTC meds, just eating well! ☺️

This episode is so inspirational! Thank you so much!

❤We also rely heavily on almond cashew yogurt with breakfast fruit bowls. We add nuts and seeds to cherries and blueberries and pineapple and dates, etc. It's loaded with protein and good fat. Natto for dinner in one form or another, including steamed veggies. Very adequate!

The time has come for NATO to shine! I have immersed myself in Japanese tradition this winter learning to make all of their beautifully healthy foods. thank you for getting this information out! Natto rocks!

So am I correct in thinking the small Intestine is what is normally refered to as our Gut? And not the colon.

I know this isn’t the topic of this video but, I can’t seem to find the answer to this question anywhere. How long should you take/consume l. Reuteri yogurt? How long is it safe to consume? Should you take a break? Etc.

Donna I’ve started making fresh milled bread (organic wheat berries, and spelt berries)that uses sourdough- the health benefits are huge - it’s the only bread we eat. I wish people understood the difference of this bread n store bought modern wheat bread. Thank you for your wonderful work.

If I don’t have any of the pre-bio on hand but I do have some inulin, would that work to fix my key for that currently separated into curds and whey?

I just ordered a bunch of starter cultures, both for Kiefer, yogurt, and cultured vegetables! I just listened to this about the vegetables and wonder about how much of the Brine once I’ve done one batch I take to make another batch because I assume we get to reuse the Brine I don’t have to order a culture every time?

I am 75 yo in shape /healthy lifestyle and had no digestive issues until I adopted the L Reuteri cultured dairy (A2 milk) and kefir regimen, starting slowly and using sparingly. Since then I have developed severe constipation and am in the process of seeking medical attention for this condition. Having read all of the glowing reports for these products I bit on this hook line and sinker. I can only say "let the buyer beware".

I've been drinking my Kefir everyday. Probably may drink too much, but I'm telling you I'm beginning to feel like when I was young 😂 I love this feeling. I have a few autoimmune disorders the doctors don't even know what they are, but they're going away 🎉🎉😊. The Kefir and some fermented foods are all I'm doing. I couldn't even eat because of blisters in my mouth and down my esophagus. My digestive system was almost shot. I'm a firm believer 😊❤ Thank you Donna ❤❤

Are you aware that Carla Bartolucci died the founder of jovial foods , a couple of years ago?

Has anyone had their yogurt get really sour/tart by the third batch? Almost inedible. I used store brand half and half instead of organic. Could that cause the sourness?

I am 75 yo and live a healthy active lifestyle, at least up to the point of trying the L Reuteri cultured dairy (A2) and Kefir. The kefir and cultured dairy were a delight and I used them sparingly. A couple of weeks into this experiment I ceased to be able to have a bowel movement without some sort of laxative. That was 2 months ago and this condition has had a hugely negative impact on my well being. Prior to this event I had no apparent digestive issues. I can only say to those considering buying into this fad; "Caveat emptor"

Greetings from Seattle. The woman you mentioned is Carla Bertolucci. Her story is remarkable and sadly she is no longer with us. She passed away a couple of years ago at such an early age. I was heartbroken when I learned this news. PLEASE read her story.

You're such an inspiration Donna. God bless you ❤

Thank you, I appreciate your videos.

Fascinating! Had no idea about this interesting grain/wheat, so thank you for sharing this information Donna. I've heard the name, but had basically no information until hearing this from you here. I can just imagine the taste & texture, based on your excellent descriptives~ so glad you decided to share this, how exciting! We've been gluten/wheat free for years now, not due to specific intolerance, more for health benefits of a low carb diet/intake in general. We eat primarily protein & fat, w/a bit of fruit/ low carb veg here & there. Found your channel as I was beginning to learn about fermenting~ which brings me to wonder if you also ferment the einkorn flour? Does it provide even better nutrition/benefits when fermented, or is it not necessary? Actually, I need to go ahead & become a member at this point~ pretty sure there's a ton more info I could glean w/out bugging you here w/every question. So that's what I'll do =) Thanks again~ Samantha in AZ

Thank you for all the info! I’m so excited to get started on my yogurt making journey and my journey to healing my gut, my diabetes and depression. The depression is new to me. I had never experienced it before and it is dreadful! I’m ready to be free of that burden! 😊 I also ordered the book you mentioned. It should arrive today, Yay!

Donna, we love you and your work. "Do you know what I'm saying? Do you know what I mean?" ❤ Yes!

❤yay, I have been wanting this book ever since I watched one of your videos that mentioned this book

I have been neglecting my poor little kefir grains! How can I revitalize them and get them to multilpy again?

Why don't you make the actual videos.....thanks

I Made SIBO using Dr. Willam’s recipe. It was super sour and over active. It was bubbling once I stirred it and continues to bubble after an hour refrigeration. I actually ate some even though it did not taste good at all.. The rest I saved to make a second batch. Someone told me it’s no good if it does that.

Heartfelt, fascinating story that offers a true hope to ones in need.

I have such a hard time understanding you

I can't ifind any milk now that isn't ultra pastuerized. I love cottage cheese but can't use store bought due to the gums in them. Help! Donna I love all of your videos and thank you so much.

Hi can I please ask if you can make kefir from semi skimmed milk? I’m trying to get my Dad to start drinking it, but he has a heart condition and has been told to stay away from full fat products. I’ve read various things about making kefir and using semi skimmed milk. Does it affect the kefir grains if I used semi skimmed milk instead?

God Bless YOU and Your Path! ✋🏼❤️🤚🏼

You try to fix our guts and kill the eyes with that annoying jar you have on the screen……… although is suggestive it really cut down the willingness to watch😩 I personally ferment food and recently started learning about oxalates but I can’t watch your video because of the eye pain

When starting a new batch from a current bottle, should I include some of the sediment from the bottom of the bottle, no sediment, or does it matter? Thanks

Live near a soil that is living you have it all there...

thank you for this video. i’d like to hear more about the rice milk kefir. have you had good success with it with others? thank you

Am I a robot

I used Yogoirmet kefir powder in ultra pssteurized half and half with no heating and 24 hours later had waaay better than store bought kefir. 😊

I was told not to tighten my cap. Maybe I need to tighten it to get more bubbles ?