Kefir Grains Tutorial & Second Fermentation

Kefir Grains Tutorial & Second Fermentation - Tayyiba Farms Exclusive

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Күн бұрын

Purchase our live potent kefir grains at www.tayyibafar... or find them in select stores.
Instructions:
Use non-metalic tools and jars/containers that are cleaned with light detergent
Use one or more tablespoon kefir grains per liter of milk. If using less, use less milk.
If using raw milk, use four times the amount of grains, due to raw milk spoiling and souring before the grains can get to work.
Leave at room temperature for 8 -15 hours or at desired consistency and taste, strain grains and repeat process.
Never heat the kefir grains or use warm milk
To store grains for later usage, place in the refrigerator in
fresh milk, changing the milk around every 10 days.
Take note of seasonal fermenting - summer yields quickferments (5 to 9h) while winter is longer (10-18h).
Second Fermentation:
Add your choice of flavoring, from fruit juice, extract, spice, piece of fruit, honey, etc and leave to ferment from 12 to 24 additional hours depending on your desired second fermented consistency. This fermentation will take place without grains and from the strained kefir drink only. Adding fruits or honey that have high sweetness ratio to the kefir can render a failed product. Make sure ratio is around 1 tablespoon honey to 1L.
Note, Using raw honey can inject competitive bacteria to the active kefir culture.
قم بشراء حبوب الكفير الخاصة بنا على www.tayyibafar... أو ابحث عنها في متاجر محددة.
استخدم الأدوات غير المعدنية والبرطمانات / الحاويات التي يتم تنظيفها بمنظف خفيف
استخدم ملعقة كبيرة أو أكثر من حبوب الكفير لكل لتر من الحليب. في حالة استخدام كمية أقل ، استخدم كمية أقل من الحليب.
في حالة استخدام الحليب الخام ، استخدم أربعة أضعاف كمية الحبوب ، لأن الحليب الخام يفسد ويتحلل قبل أن تبدأ الحبوب في العمل.
اتركيه في درجة حرارة الغرفة لمدة 8-15 ساعة أو في القوام والمذاق المطلوبين ، صفي الحبوب وكرر العملية.
لا تسخن حبوب الكفير أو تستخدم الحليب الدافئ
لتخزين الحبوب لاستخدامها لاحقًا ، ضعها في الثلاجة
حليب طازج ، يتغير الحليب كل 10 أيام.
ضع في اعتبارك التخمير الموسمي - ينتج الصيف تخميرًا سريعًا (من 5 إلى 9 ساعات) بينما الشتاء أطول (10-18 ساعة).
التخمير الثاني:
أضف النكهة التي تختارها ، من عصير الفاكهة ، والمستخلص ، والتوابل ، وقطعة الفاكهة ، والعسل ، وما إلى ذلك ، واتركها لتتخمر من 12 إلى 24 ساعة إضافية حسب تناسق التخمير الثاني المطلوب. يتم هذا التخمير بدون حبوب ومن مشروب الكفير المصفى فقط. يمكن أن تؤدي إضافة الفواكه أو العسل التي تحتوي على نسبة حلاوة عالية إلى الكفير إلى فشل المنتج. تأكد من أن النسبة حوالي 1 ملعقة كبيرة عسل إلى 1 لتر.
لاحظ أن استخدام العسل الخام يمكن أن يحقن بكتيريا قادرة على المنافسة في ثقافة الكفير النشطة.

Пікірлер: 75

@mattterry30 3 жыл бұрын

I use metal strainer and no issues. My Kefir also is thicker, especially after 2nd fermentation. I prefer to add a peice of fresh fruit during second fermentation so the grains have some food. I suppose the honey is the same, but fruit has worked best for me. Fresh not frozen. Kefir is amazing.

@simon-515 2 жыл бұрын

Been making it for over ten years. I have always used a metal strainer with no problem. I also do the huge no no...I occasionally rinse with tepid tap water because it will tend to develop long threads after many, many fermentations. I don't like the threads in my cheesecakes or lasagna. So, I quickly rinse with...yes...chlorinated water. My grains are now eight years old and going strong. I make cream cheese, feta cheese, farmer's cheese and of course drinks. Seriously never a problem. But don't rinse them daily...you will kill them. Probably every month and a half for me.

@GlaciusDreams 2 жыл бұрын

@@simon-515 I’m confused. The strings go away from rinsing? Are the strings bad for the health properties of the kefir? Sorry noob here. I actually JUST put my grains into milk for the first time today!

@Luluwahkey 2 жыл бұрын

You add fruit during fermentation?

@toosiyabrandt8676 Жыл бұрын

Hi The second fermentation doesn’t have the grains! Shalom to us only in Christ Yeshua returning soon to reign over the world government from Jerusalem.

@Nicholas.Tsagkos Жыл бұрын

If it's stainless steel it's fine.

@naomidebruin7495 2 жыл бұрын

I wait for mine to slightly seperate from the whey then strain, pop the grains back in unwashed jar and refill with whole milk. Sometimes its very hot here and it separates alot too quickly, still good kefir just bit more bitsy, nothing a blender cant fix. I keep my kefir in fridge on 1st ferment in a plastic bottle. Drink it as is or put in blender with banana,vanilla and sweetener for smoothie which is absolutely delicious!!! Gr8 tutorial girl, very easy presentation well done! I can see you like tidiness thats why you give your jar a quick rinse, I like! PS and your recipe is one I use lots for cinnamon and honey together is an antibiotic bomb and fantastic for arthritis!

@reggaetony2806 Жыл бұрын

This is the best video on kefir thank you!

@MerlinspopTBH 2 жыл бұрын

A consideration - if you are on a municipal water supply, it may be chlorinated highly enough to negatively affect the grains. They’re tough little bugs, by why stress them unnecessarily.

@j102h 2 жыл бұрын

I came into the comments just to say Nooooo, don't put them in the tap water. It's better to put them back into the same un-rinsed kefir jar, but if you want to clean it, make sure it's dried. (If using chlorinated tap water)

@TheTroothseekr 7 ай бұрын

My family lives in Alexandria. I’ve passed the website on to my sister. She will be very excited to order from you

@RandomHuTaoSimp 5 ай бұрын

This tutorial is sooooo underrated. I only ever subscribe to channels I truly enjoyed and even then i sometimes change my mind. You just earned a new sub. I've been trying to find a good video on kefir and if fermenting raw honey and organic banana would be good idea and you nailed it! Thank you ;]

@ledakerrigan8403 2 жыл бұрын

just a question. Since honey and cinammon are both antibacterial wouldn't it kill all the good bacteria too? If you have any info that would be great as I would love to put honey in my kefir

@jasonbig1353 2 жыл бұрын

Good question …

@everythingallin4905 2 жыл бұрын

Yes it will but not all.

@gg-wk2ww 2 жыл бұрын

Yes, it's not good for the kefir bacterial growth, honey is antibacterial

@sewathome Жыл бұрын

I don't know about the cinnamon, but I looked into this with honey. As soon as it's diluted it loses its antibacterial ability. This is how honey can be fermented to make mead or for instance in a baked good like sourdough bread.

@chrismacdonald.6295 2 жыл бұрын

Bet you’ve heard of Mr know all before. I’m certainly not, I, currently making my first batch. But I have read you must not rinse the jar you intend to use again to encourage growing on the second batch, not the second fermentation? Thanks for the post.

@terrijuanette486 Жыл бұрын

Thanks for the video! Just as an FYI...the word "kefir" is from the middle east. It is not pronounced like KEY-fur. It is pronounced like kuh-FEAR.

@mohamedgalal8535 3 жыл бұрын

Wonderful!

@miradema4043 Жыл бұрын

I like your honey jar too😍

@cghrios783 8 ай бұрын

Love your video very easy!! I was under the impression that you have to put the grains every time you ferment but on the second day you didn’t!!….. That was really strange for me. Thanks for posting your awesome videos.

@karronlaneNOLA 6 ай бұрын

the second day is a second fermentation and grains are not required for that. and by now the grains she removed are already fermenting her next batch of kefir. hope that helps.

@cghrios783 6 ай бұрын

@@karronlaneNOLA thank you for your explanation. Maybe you can help me. I got a box that says kefir started. I assumed these are the grains. I put two envelopes in half a gallon of milk. Now after the 24 hours I was going to strain and put it again to ferment as the video but when I strained there were no grains? Do you know about this? Thank you.

@patriciahewitt8171 6 ай бұрын

I was told that because honey is a natural antibiotic can not be put in kefir because kill the good bacteria en the kefir.

@patriciahewitt8171 6 ай бұрын

The grains are different of kefir starter. You can have the grains for free only pay for shipping.

@PolarBearXx 5 ай бұрын

Will honey kill the bacteria it's a antibiotics I read so it's best to use maple syrup but if u drink it straight up n not save it use honey I just bought kefir n it's not tart yet just thick n creamy idk when I can drink it they say to wait a week but I wanna flavor mine with stevia or a berry shake with protein powder chia seeds n maple syrup a tablespoon

@Arcadia61 5 ай бұрын

You're, you shouldn't use honey. Honey is an antibiotic - it will kill the biotics in the kefir.

@amyhammoud9235 2 жыл бұрын

thaks you are great but for second fermont i keep it two hours outside with fruit or flavour and then put it in fridge and is it ok to put honey because they said dont put honey with kefir im confused

@bobeldredge282 8 ай бұрын

I found if you put nutmeg in anything ( milk) you get eggnog. Thanks

@ellenvt1151 Жыл бұрын

Are there additional benefits to doing a second ferment? Or is it purely for flavor?

@fjallabrjotur Жыл бұрын

Purely for flavour. And the bacteria set up a bit more, but not much. I strongly recommend the second ferment. It just developes a nice flavour all together.

@abeera.a153 10 ай бұрын

Hello , can i use any type of milk fresh or pasteurized milk ?! Which is preferable to use ? Do Grain multiply everytime we use ?! Kindly Advice

@Dirgy100 9 ай бұрын

How long is the kefir good in the fridge after the 2nd ferment?

@rox9831 5 ай бұрын

Thankyou ❤

@samhassan82 Жыл бұрын

I am eager to deal with your farm in Egypt, I have very annoying anaphylaxis so my question is simply the grains on your website mixed before cow or buffalo milk ?? I can have trauma if any product have dairy so I am searching to get pure starter grains and use it with goat or camel's milk even nuts still I am allergic to 😢 . I will that you get me an answer soon

@emilysmith1000 8 ай бұрын

I feel like something has gone wrong with my kefir grains.. they had been working great: when i second fermented with strawberry/ banana, i put small chunks of the fruit in. When it had finished the second ferment, those chunks went soft and tasted nice and fizzy/ almost alcoholic. Now when i second ferment, it's like the fruit hasn't reacted at all... It's still the same taste and texture. (Im disappointed because i really liked it before!) I am wondering if it's because i took a few days break from making kefir - i left the grains in a small jar of low fat milk in the fridge. Maybe they got a little starved? Can anyone help explain what's happening please?!

@will_doherty 6 ай бұрын

The kefir that you show here looks to be very thin and watery - after 24 to 36hrs at maybe an average of 18 degrees centigrade ours is much thicker, after it's cooled in the 'fridge for a few hours it's thicker still... I'd expected that home made kefir would be largely comparable?

@gloriabathen2589 Жыл бұрын

Could you tell me how to make Kefir grains. Thanks

@MrsChybowska Жыл бұрын

You dont make them you have to buy them alive from someone

@sharafooniful 2 жыл бұрын

Are you from Egypt?

@naseemabbas1678 Жыл бұрын

Ingrediant subtitles missing... I subscribered.

@juliapeterca 7 ай бұрын

I read that you should not drink milk kefir with honey, turmeric or hot food

@lynnbradley7387 11 ай бұрын

Where are you located what country?

@debbieheine536 3 жыл бұрын

You're the first person I've seen who rinsed out the jar before adding the grains back in. What's the point of that?

@phyllismalone9550 3 жыл бұрын

I change jars after several weeks, never rinse!

@naomidebruin7495 2 жыл бұрын

You don't have to its just preverance. I don't either but do like to see she does. I gave mine a look this morning,think I will give it a good wash next time and do as she does

@paulbanks5163 6 ай бұрын

Sorry, but “shouldn’t use metal…”, is a nonsense. I have been using stainless steel equipment for years in the production of kefir without any hitches whatsoever.