8 Things I Wish I Knew Before Making Milk Kefir | The Fermentation Show

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[@LuisAngelVizcarrondo]

Almost everything made at home naturally will taste different because of the preservatives and the processes used to make it.

[@cpostclothesrack2012]

Those store kefirs are f useless. Just buy starters???

[@burlyboomer4283]

Dude, turn down the volume on your opening music.

[@joefarrow1599]

I thought the distortion added, like if it was the rock version

[@MatoNupai]

Yes PLEASE

[@dopapier]

Why have music anyway? It is SO unnecessary.

[@HunterBiden420]

I laughed so hard from how distorted it was LMAO

[@090403created]

this! I jumped when the intro started

[@Mr_Fission]

Glad to hear you point out that fat isn't bad for you! A lot of people have that misconception. It's kind of unfortunate really. The disdain for fats and love of carbohydrates is the reason why everyone in advanced countries is fat and dying of heart disease. Nice to see you putting good info out there!

[@timwarner5540]

I agree saturated fat in milk can add to your daily intake and this for most people could raise "bad" cholesterol so get your facts straight dude sorry milk Kefir contains a negative for people wanting to prevent heart disease the coconut ones are the same as coconut fat is "saturated fat "

[@suecollins3246]

When I first rehydrate my grains the milk smelt _horrible_ - like liquid rotten cheese. I thought 'Am I going to have to drink _this_ to be healthy?' But my grains settled down and now I can't get enough of the stuff. I never think about it as being _sour_ but rather _tart_ . Love the stuff!

[@suecollins3246]

Fizzy milk kefir is _divine_ ! Just blend it - _after_ you've strained the grains out. And use a _stick blender_ - if you put it in the regular blender with a lid you'll probably blow up the Himalayas!

[@maricarol85]

"Blow up the Himalayas." LOL

[@shannoneast]

I love watching your quirky ways of explaining all this! So funny and that accent; I just love! 😂❤😊 Thanks from Oregon!

[@22ERICSHELLY]

Thanks for the video. May Jesus continue to bless you and your family

[@squidandchips]

Just what I was looking for. Thanks for the info, fella! :-)

[@iulianfeizi1017]

Very nice presentation . Thanks ❤🎉😊

[@belinajewel]

Thank you for this video 😃 love it and now I’m a subscriber 🥰❤️ All the best from 🇳🇴 Norway 🇳🇴

[@jacquelinecabrera8556]

We just started to make milk and water kefir and we love it and feel so much healthier for it. Milk kefir if you don’t like the sour taste make a shake with fruit and honey. Yummy

[@cluckygirl792]

Excellent video Alastair. You present very well. I was given grains about a month ago by the lady who supplies me with eggs from her chickens. I am now brewing my own kefir and it’s doing very well and now thicker and your advice has been very helpful. Soon I will be spreading the love and giving away some of my grains as they are multiplying. Look at the Zoe program regarding how to eat the right foods for you and you will see that fermented foods is very important. If anyone out there wants to feel better and is ready to change how they eat the I recommend Zoe program. My next adventure will be cheese making! Thanks Alastair ❤

[@carolhartley5982]

I made sauerrkraut as a curtain raiser (I'd made it before) for trying to make kimchi as one of my lockdown projects. Specialty shops were closed, so there were some ingredients unavailable and I had substitute things I could find. It turned out delicious & I've kept on making it, whenever cabbage is on sale. Now I've planted some in my veggie patch. (I don't know if you have a video for kimchi. I followed 'Emmy made'.)

[@Fermenting760]

To make Kefir thicker: Let curds and whey separate. Mix and immediately place in the refrigerator. The next day the whey will be on top. Pour it out and enjoy a thicker Kefir. Pesonally, I let it sit one more day in the fridge.

[@suecollins3246]

I _adore_ the stuff!

[@suecollins3246]

Oh I _liked_ this video! Will subscribe!

[@bumblebee1.0]

Thank you. This was informative! I've literally just started out! 😅

[@saale1462]

Thank you! :) ... And... someone asked about fermenting plant based milks... YES, you can kefir-ferment different plant based milks. And not only milk, but also the various byproducts of plant based milks that you get when making milk at home. I kefir-ferment almond pulp and soy pulp (okara, that's what's left from soy beans after making soy milk), soy milk water and soft tofu. I usually drink it as is, bc but sometimes, after 24h kefir-fermenting I add some banana pieces/blueberries/a slice of apple and a tsp of honey and let it ferment for another 24h - this will further feed the good bacteria growing there and make the drink effervescent and zesty. I usually don't add sugar or other sweeteners or flavors to my fermented drink bc I love the sour flavor. But to the fermented pulp sometimes I will add raisins, cinnamon and some raw buckwheat/cereal - makes a delicious crunchy breakfast :)

[@M.Sid9.3]

Thanks for the the gold sticker!!! 😂 made my day LOL

[@realitywinner7582]

Thank You-All !! does the room 'have' to be certain temp..if it little below 22 degrees would it matter ? God Bless !

[@Marginal391]

2:40 What I do is, I freeze the kefir with the culture (grains) and I believe that's the way to preserve the kefir culture.

[@MatoNupai]

Most of the stove bought milk kefir is made with kefir starter and not the grains. The grains had about 20times the different probiotics in the kefir starter.

[@AzBboy]

Thank you, was looking for this answer!

[@freshlyfermented9273]

Exactly That! 😁

[@stephaniemair2869]

I love Kefir after it is fizzy!!! Especially if I add almond milk to cut some of the sourness

[@2lipToo]

Kefir is great for critters too and the benefits are the same for them as us: the probiotics, vitamins and minerals.

[@jovitaakpala]

YOU JUST EARNED A SUBSCRIBER

[@satansalley6526]

Holy Motorhead !!! Thats one loud into.

[@carolinekuo7715]

I accidently ate all my grains caz I scooped out the curds from the top. But I use a bit of the curds for the next batch. Will the grains grow back or do I need to start over?

[@rebeccafionacornel6558]

THANK YOU for this information! YOU REALLY TAUGHT ME SOMETHING I WANTED TO LEARN AND KNOW! because i live in India and i was just thinking how to make Kefir at home without buying Kefir Grains or the store bought Kefir Drink since THEY ARE EXPENSIVE! and well many people do get cheated in India especially because you may see good pictures of Kefir grains only for you to try it and find that they were not working! and if you would use the Store bought version, as you mentioned in Dennis Rodder's question, it might not taste like the Store bought version you would expect your own Kefir to taste! Plus i don't know anyone in my area who makes Kefir at home from whom to ask for Kefir grains and or help since no one near me knows what the heck Kefir is, that's except if you are from some well to do family to "waste" money just because the term "Kefir" is an "IT" thing (a.k.a: Trending) because well instead of the elders in India will tell you that you get all that from drinking Spiced Buttermilk (a VERY common Summer's drink) or Lassi ( you get that in Two flavours 1)Sweet! and 2) Salty) and well in India we call Yogurt "Curds" in English or "Dahi" in Hindi...... we also can make Fresh Panner or Indian Cottage Cheese which can be used for sweets like Rasgulla (which is similar to Gulab Jamun except Rasgulla is made from Paneer and is white in colour and also, is more spongy and contains less sugar than Gulab Jamun)

[@river6449]

Fizzy milk kefir.. the champagne of ferments.. wonderful

[@mya5980]

Thanks a Bunch 👍🏼 🇺🇸

[@lynclarke6184]

Great for making scones.

[@kdpr007]

Thank you for the video. Can I put the kefir grains in a cloth with perforations so that I can avoid the trouble of straining it. That is put the grains in a loose pouch and tie a knot, so that grains do not scatter Of course I will change the cloth every time for hygiene purpose

[@typower9]

If your quantity is not too big then you can just use a fork, placed against the pouring edge of the jar, which let's the liquid kefir out but blocks the grains from falling out. Soooo easy !

[@majasmagic]

Cn one make a thicker kefir with a mix of single cream and whole milk. so that it's more like greek yogurt?

[@funa2939]

Hello, do we need to rinse the grain before freezing it? Thanks for your useful tips!

[@rkesler3567]

No don’t ever rinse your grains.

[@primrose64au]

Im getting used to the home made stuff. Usually I blend it with chopped, defrosted frozen mango. It is very nice.

[@bethquinton5414]

You should do a video trying to make milk kefir with different types of milk vegan options and Stuff

[@freshlyfermented9273]

Very good Idea Beth, maybe I will do that who knows!!!

[@deborahnicole]

I over fermed my kefir but strained and stored it in the fridgy and surprisingly the bubbly strong kefir is kinda nice cold. I mean, now, it’s not actually bubbly. Just a little zing on the tongue

[@MiraciaJeannoute]

Yes I make mine with almond milk and coconut milk because I’m lactose intolerant and it’s very good to my gut 😂😂

[@willowwhyte1104]

But the microbes eat the lactose (aka “milk sugar”), so it makes mammals milk 99% lactose free, naturally.

[@crosisofborg5524]

I made kefir for about 18 months.I started with a grain sample of about 2 tablespoons. After 18 months my grains had grown into almost half a gallon.

[@primrose64au]

What did you do with that much?

[@beverlycharles6534]

Wow!!! I just started and I have 2Tbsns BUT they are tiny, miniscule and puny. It will take 6 weeks for me to get real Kefir assuming I don't accidently kill them in the process. $16 down the drain and I still have to continue w store bought for 6 weeks straining so often I will waste at least a couple gallons of milk. 😬😬😬🙄 Kefir

[@quetzgo]

Hi. I’m so glad I found your video. I hope that you can help me. I got raw milk and I bought this kefir starter it’s called. When I open the envelope it is a powder. I thought I had gotten the grains but I did not know till I opened the little envelope. I pour it in the milk, mixed it and left it in a cupboard for 36 hours. When I took it out of the cupboard it it looked like only a couple of inches at the top was bit different (creamier) than the rest, the color a bit darker than regular milk and when I tasted it it was tangy not too much but it was thin not like the one store bought. My questions are: how do I know it’s good? Since it was not grains what I ended up buying does it mean that there the powder turns to grains? in the picture of the product, it looks like grains….. After 36 hours, do I put it in the fridge and drink it and “hope for the best?” (Not to get sick) Do I need a machine to make it? Since it’s cold now, my flat is not as warm inside………… -lease please please reply!!!!! Thank you!

[@corentineduperche5053]

j'ai bien peur que tu n'aies acheté un starter au lieu de grains de kéfir. Si c'est le cas, tu n'obtiendras jamais de grains mais tu auras quand même un genre de kéfir

[@christospapadopoulos1630]

I have a question about fermentation of milk kefir.. Is a place of 34 degrees celcious temprature appropriate to store a glass jar of milk with my kefir grains to ferment it?

[@Marginal391]

Thank you 😊✔️

[@MadeleineLambert-vq9fw]

This video made me laugh so much!

[@swomic]

I LOVE fizzy milk kefir!!

[@giovannidominoni]

I wonder how much sugar is left after the fermentation in water/milk kefir. I am a big fun of an almost sugar free diet, so I would be veeeery grateful is somebody could cast light on this :)

[@GlennMarshallnz]

Hi, ferment kefir grains in full fat milk for 24 hours. This length of fermentation reduces the lactose (milk sugar) by around 75%. The kefir grains feed off the lactose.

[@joshuafreeman9807]

How do u make your own grains from nothing?

[@sabiahchumari3567]

what actually the grain made from. can we make the grain from milk itself ? how to get the grain if the country that you stay hard to get?

[@marthabohnen115]

You are very entertaining 😉

[@Marginal391]

2:40 I keep mine in a small jar with water, and check it out like once a month for mold, by the smell 😊✔️ Usually it takes about a couple of months in order to have bad smell 🙄✔️

[@theoryofpersonality1420]

I wanted to cook with the kefir milk. However I read online that it dies if it gets to hot over stays hot for a long time. If it dies during cooking then how would that help me if I eat it after its been cooked? I'm really new to this. Thanks in advance.

[@powerpopaholic876]

It won't. Don't do that

[@HulkSmash315]

Does adding salt,pepper kill the grains or kefir bacteria?

[@museluvr]

Ok, when making this, does the jar once a fresh batch is started, Always remain on the counter in the 68-86? range? And never in the frig to ferment? I'm getting confused by this

[@freshlyfermented9273]

Milk Kefir ferments in room temperature, it can ferment in the fridge during the hot weather, but traditionally you want to leave it on the Kitchen Counter to ferment.

[@rosecoplin2862]

I was told to use cheese cloth over my kefir jar while it sits on the counter, but I see all these videos with people using a solid jar lid. Are both ok? Is a solid lid better? Can you tell me more 😊

[@AzaleaBee]

It depends upon what kind/taste of kefir you want and the bacteria/yeast in your environment. Using a closed but loose cover makes a kefir that has less yeast influence and therefore a completely different taste. Something some people prefer.. and of course it changes as the seasons/temperatures change. I usually loosely cover with a solid lid, I prefer that taste and the ease of use The important thing is, if using a solid jar.. it should be loose fitting.. enough for CO2 to escape.

[@peterallen3011]

Why don't get the caulifower type grains from my kefir?

[@pumpkin67704]

I love fizzy kefir!

[@user-mc3dy5vt3h]

Hi, could I ask your help please? I'm wondering if repeatedly storing milk kefir grains in the fridge (with milk covering) will lessen their potency over time? My main problem is ..instructions say how to make the milk kefir and each batch, after 24 to 36 hours is ready to drain and store in fridge. That one batch will be enough for many days so what do I do with the kefir grains inbetween? I can't keep making more batches that will be too much. What is best to do inbetween batches?

[@primrose64au]

I have been making smaller batches. 300ml milk only. Then I split the batch of grains when they got too big and made 2 batches of kefir. One for morning one for night. Both about 300ml milk in size. I will have to remove some grains soon as they are growing too large for that amount of milk. My dog loves them.

[@behrpalomo4479]

I've been making milk kefir for over a year now, and my kefir grains keep growing, more and more. I filter them out of the processed kefir with a plastic fine mesh strainer. But lately (the last couple months), the grains haven't been processing milk the same way, and I'm worried that some of them might be dead or unhealthy. But I don't know how to separate healthy from unhealthy grains! They are all the same size, color, and shape. But they are not processing milk in the same way, and it's taking longer. I even had some milk go bad, as the grains in it didn't process into kefir at room temp after 72 hours! I might have had a too small amount of grains, but it was the same amount of grains (1oz) that used to process 24 oz of milk just fine. Any help? How do the people who send you grains cultivate them? How do I get rid of unproductive grains and keep just the productive ones?

[@rkesler3567]

My grains started doing that so I made one batch after another without refrigerating them until they became strong again. It’s also good to take out some of the bigger grains that are a little yellow and give those to your dog or cat. Or just change them up. If that doesn’t work buy a new batch. I’ve been making and giving away kefir for years now. Hope that helps.

[@cluckygirl792]

If you share the love and periodically give away some grains then it’s easy to contact those friends to ask for some more 👍 so you can start afresh.

[@Luna19982]

Me listening to this while prepping the kefir for my dogs (the reason why I got it)

[@sabiahchumari3567]

From what that the grain made from? Is there any method to make the grain by ourself ? perhap it from milk? if you know please teach me because the country that I am staying hard to get the grain .

[@ns88ster]

Kefir grains are small, gelatinous clusters of bacteria and yeast that are used in the fermentation of milk to produce kefir, a cultured dairy product. Despite the name "grains," they are not grains in the traditional sense (like wheat or rice) but are rather a symbiotic culture of bacteria and yeast (SCOBY). The term "grains" is used because of their appearance, which resembles small, translucent grains or curds.

[@samuelthibault5378]

My milk kefir is not sour at all . Very yeasty . What do i do?

[@Believer-in-Christ]

I have not made Kefer in over Two years. I am buying some more greens. My question is can you grow them successfully in a house temperature of 65 to 68°F

[@TeeKayCannon]

Yes you can it just takes longer from the research I’ve done. You can even put it in the fridge if you’d like it to take around a week or so

[@pierpaolomerluzzi8799]

Is it possibile to interchange type of milk (eg. From cow to goat and then to cow again) with the same set of grains without damaging them? To whom wants to answer, thank you!

[@corentineduperche5053]

oui, c'est même recommandé pour maintenir vivantes toutes les sortes de bactéries des grains

[@peterallen3011]

Why don't get the culifower type grais from my kefir>

[@xveer22]

One thing I wish I knew before starting milk kefir is that kefir should not have lumps in it. I started making kefir a month ago and only just (today) found out that these lumps mean that it is overfermented.

[@freshlyfermented9273]

Hi Vera, I'm not sure if that's strictly true. By nature Milk Kefir separates into whey and "curds" (More of a foamy thing than curds) and that itself is a sign of over fermentation, Lumps in the milk most likely means something else. If you find lumps in your Milk Kefir, thats a pretty good indication that the milk has expired rather than fermented. It may be an issue with your grains not working that could be causing that.

[@sapphy2]

Doyouaddsomething to milk kefir to make it sweeter

[@freshlyfermented9273]

Blended strawberries is a great idea! but if you'd rather use something else, monin syrups work great!

[@euthokia]

how to make my milk kefir mor tangy and strong?

[@jonlen100]

Can I mix home made kefir with shop brought floured yogurt to make it taste better without taking away the benefits?

[@freshlyfermented9273]

As long as you make sure the grains have been taken out before you eat it, I don't see why you wouldn't be able to do that.

[@Ferbeldeyberb]

The music needs to be louder and more annoying.

[@jaysilverheals4445]

what is that painful shreiking sound almost like based on music? is there something wrong with you? you dont hear it and you let it go on and cant fix it?

[@MaryMaguire01]

You can get think Kefir from 2% milk just let it sit an extra day.

[@thelthrythquezada8397]

I am going to feed the grains to my pets when mine comes in. Edit: DANG IT you JUST said that right after I clicked save.

[@suecollins3246]

If your Kefir has separated it means you'be left it a bit long but no problem - strain out the grains and put your stick blender into it for a few seconds.

[@maricarol85]

And ferment for less time, remove some grains, and/or add more milk next time. ;-) From what I understand, it's not a problem to overferment once in a while, but shouldn't be done on a regular basis as it stresses the grains out. HTH

[@ranjanpenkar5511]

Can I make kefir from boiled milk or is raw milk compulsorily.

[@freshlyfermented9273]

You can use any type of milk, as long as you boil it first to kill the harmful bacteria.

[@camr4156]

Have made mine from organic pasture raised raw cow milk without any problems...... You boil the milk or pasteurised it you kill the good enzyme.

[@kylepugh7224]

After fermenting and straining my milk Kefir, I noticed there is a lot of clumping/ chunkiness to and around the grains. Is that bad? Should I rinse them off? And what can I do about it? I can barely seen the grains anymore.

[@Marginal391]

3:34 Or just eat the thich part as cheese 🧀, and drink the liquid one as a probiotic drink 😊✔️

[@TheTalksoup]

Love this. But you aren't on Twitter. Hate that I just got into kefir. But the opinions on what to do are insane. One woman carried on about never using metal while scooping the grains out of a cheap metal pot with a metal spoon. Another guy showed how to GENTLY skim off the curd to drink and tossing the whey. Any how, I've had my grains over a month THANKYOU. THE FIRST BATCH from 'not you" were DOS it took 4 days and the heat rendered them useless. The ones I received from you or your associate proliferated like gremlins and now I am scared. Anyhow the first batches were ok and of course got better and better. This last batch we foamier than ever and the top almost blew off. One mason jar actually broke from the bottom. I was concerned about the high foam. Is it because I covered it with a loud instead of something breathable... Wait.. After WRITING that I realised YES! Don't put a metal lid. But just in case do I have anything to worry? And I put half and half in a jar and OMG it produced big fat grains. But now I'm worried because they said ultra pasteurized will kill the grains. Is this true?

[@freshlyfermented9273]

So as a rule we usually say to try and use something breathable while fermenting, so i'm assuming the foam is caused by a gas build up in your jar, You should just try using a tea towel with some elastic around it, as that tends to be the most popular way. And about the ultra pasteurised milk, I would be extremely surprised if that type of milk killed your grains. The reason we recommend pasteurised milk is because there's not those armies of bad bacteria in them that will battle it out with the good bacteria in the grains, so in theory if none of those bad bacteria colonies are in the milk due to it being "Ultra Pasteurised" They should be fine. That being said If you are worried about the health of your grains, you can always take a fraction of the grains you have and experiment with them. Thanks for the comment though, I'll have a look what we can do about making a twitter account :)

[@TheTalksoup]

@@freshlyfermented9273 thank you for such a quick reply so courteous. I'm so glad that I don't have anything to worry about with that because I'm telling you using that cream with those grains made some of the most beautiful grains you've ever seen and the milk tasted wonderful but I know it's fattening I shouldn't do that it's amazing though how many people claim they are pros at this but everybody disagrees with everybody. I have a chest like an alchemists kitchen and so we experiment a lot you wouldn't believe the experiments I've already done on these grains I got about 30 G in the mail a month ago and now I got like a cup and a half

[@sapphy2]

Whwhat can you add to milk kefir to sweeten it

[@crimsonkatsu5919]

Sometimes I blend strawberries into mine if I let the batch ferment too long.

[@freshlyfermented9273]

Blended strawberries is a great idea! but if you'd rather use something else, monin syrups work great!

[@maricarol85]

If I'm drinking it plain, I usually just add a tiny bit of stevia.

[@museluvr]

My friend who gave me my first jar stated she uses fresh fruits (the berries group) and then a teaspoon of honey to sweeten up any bit of the kefir being ornery. And bananas, which she said helps to sweeten the kefir more.

[@CptApplestrudl]

Kefir zombie goes: "Graiiiins" Jokes aside, great video and answered everything I needed to know.

[@catharinealexander89]

Can I make Goat milk kefir using my water kefir grains???

[@jhillegeer913]

Milk kefir and water crystal are completely different grains. But who knows maybe it'll work 🤷🏼‍♀️

[@maxinesaltking7188]

No, use milk kefir grains. I recently bought organic milk kefir grains and I've been fermenting them in goat milk. I have issues with cow milk but I'm absolutely fine with goat milk. Just strain out the little cup of milk they put the grains in, to post them to you. Add your goat milk to the grains, 24 - 48 hours, you have your goat milk kefir! Remember it won't be as thick as cow milk kefir, just because goats milk has a different fat content to cows milk.

[@929jpotter]

@@maxinesaltking7188 Hi! Do you use a lid or breathable cloth with your goat kefir? On the counter, or in a cabinet? What grains:milk ratio do you use? Thank you so much for your input!

[@myparallaxview]

You killed my ears in the beginning

[@ritsukohairsalon]

one question. the milk will become fizzy, right? the fizzier it gets, the more alcohol, correct? how do you make less fizzy, less alcoholic?

[@bootsybadger]

Haha, you tiptoed round the subject when discussing the difference between home-made and shop bought kefir. Don't think you'll be sued!!

[@mannersmatter6773]

Store bought isn’t made with grains and it doesn’t have as many nutrients

[@renevanderwath9157]

My grains are not multiplying. My Milk turns into Kefir but grains remain the same

[@McJiver]

FUCKSAKE SOUND LEVEL ON YOUR INTRO BRUH!!

[@TheMohah]

Mass produced yoghurt is not technically yoghurt. See what Tim Spector says for more information.

[@ayahboyer6365]

Weeeell.... Store-bought yogurt is no longer considered traditional! If you read the ingredients you will find food starch of any kind has been added to thicken it!

[@jacquelinecabrera8556]

You people that say they are lactose intolerant have not done the research if they think they can’t drink homemade milk kefir.

[@lexconor8498]

Pls lose the background music.

[@stevelane1956]

For any vegetableists out there. Yes you can make kefir using just coconut milk, it does the exact same job and actually tastes better.

[@criddyla696]

Good on you about the fat content… decades of lies about milk and butter, how easily led are the human consumers

[@peterbrenton410]

Not all animal fat is good .cereal and grains especially from GM crops are inferior and cannot compare with pasture or grass fed fed fats.

[@Marginal391]

6:08 Let's not generalize. Store bought kefir may be real. Especially the organic one.

[@ns88ster]

Organic is not a legal term. Anybody can market anything as organic and lie about it.

[@gabrieliancu6707]

Disqusting volume! :))

[@drewetpa]

I haven't received my grains yet. The invoice says "expect delays"! Wish I'd watched this first. I wouldn't have ordered. Clearly unprofessional.

[@DunkReport]

Personally I always shop at Happy Kombucha

[@bootsybadger]

How refreshing to see someone on YT saying 'I don't know'! Take note @Russell Brand, @Jordan Petersen, and all your ilk

[@justinsaving9814]

I love you

[@crosisofborg5524]

You must be an unhinged leftist to bring politics into a video about milk. Grow up.

[@tricky1977]

What a strange connection to make ….

[@Kazyumi]

No one asked your opinion.

[@bootsybadger]

@@Kazyumi 😘

[@speakthetruth110]

Oh my god ! Your intro music is WAY too loud ! Better learn how to normalize the audio levels on your video editing.

[@nicke280158]

Hate the music. Also, it's too drawn out. Wish you'd get to the point.

[@TheBogstaverne]

Wth is up with that sound editing?

[@MatoNupai]

Animal fat is bad for me. I’m lactose intolerant

[@LK-3000]

Lactose is milk sugar. I'm pretty sure it's not a fat. Besides, milk kefir grains digest the lactose so finished milk kefir shouldn't have any. Good luck.

[@evage99]

I have lactose issues as well, and am looking forward to trying kefir because the fermentation process REMOVES lactose from the milk. And yes, lactose is sugar, not fat :)

[@eggrollsoup]

lactose is a sugar not a fat *facepalm*

[@jamesluther5067]

Yep lactose is the sugar in milk, but some people are intolerant to the fats in dairy products, but that is not lactose intolerance. If you can't tolerate any dairy products (i.e. hard cheese, butter) then dairy fats are the problem not lactose.

[@museluvr]

@@eggrollsoup Maybe they did not know this fact. *facepalms*

[@Talmiior]

your intro is both unnecessary and WAYYYYY TO LOUD! HOLY