Good day ladies and gentlemen. We are making Coffee as us exquisite folk like to say and most you guys know I say kefir Kefir, but I found out that Kefir is the right way to say it and it's something that has continuously come up in the context of animal foods as that is a focus on my channel From a rudimentary conventional point of view you could say kefir is rotten milk But true kefir is made with raw milk ideally from grass-fed pasturized animals Which is very nutritious and the main selling point of kefir the reason it's so popular is the magic of Kefir grains just like you use yeast to make bread a culture to make yogurt the mother in apple cider vinegar Kefir grains are a very specific type of Mesophilic symbiotic culture Mesophilic meaning it grows optimally between 20 to 45 degrees Celsius aka 68 to 113 Fahrenheit symbiotic meaning these bacterial strains grow together without overpowering each other these specific Bacterial strains found in a true kefir culture are conducive to building a healthy gut microbiome So you have the nutrient element the vitamins the minerals the preformed fatty acids that are contained in Roderie combined with these probiotic bacteria such as lactobacillus, bifidol, chupcoccus, beneficial yeast like securimicis and every single one of these strains of bacteria have been shown to inhibit pathogenic bacteria and studies the lactose and milk is broken down by the bacteria and yeast in these kefir grains Turning mostly into lactic acid resulting in an acidic tasting product it also contains Ethanol aka alcohol Studies usually finding a range of 1.5 to 2% alcohol in kefir and this depends greatly on the fermentation time We spoke about esthetic acid in our apple cider vinegar video how it benefits the gut Kefir contains this as well as many more beneficial compounds Let me show you guys how to make this magical drink This is definitely the most difficult part of the whole process sourcing the high quality Roderie products that we need to make kefir here. I have some raw goat milk These are the heirloom kefir grains and here I have some raw goat milk that we're going to let sit at room temperature for several days to make Claibord aka sour milk the difference between Claibord milk and kefir is the starter culture used We still have the wild yeast in the air that are going to ferment this milk Except due to the difference in bacteria the environment It's not going to be the same Emphasis that you cannot replicate the kefir heirloom grains you have to purchase them whether it's from a roderi farm Whether it's on craigslist you cannot replicate these grains Very important to also note that you need non-reactive material kefir reacts to aluminum copper nickel certain metals Glass and stainless steel are okay, but you have to be very very careful So right now it's pretty cold in my kitchen You even this glass jar is definitely below 68 degrees So it's likely going to take two to three days to ferment as opposed to you know overnight 12 hours The warmer it is the quicker this is going to ferment obviously in the summer You won't have to do it nearly as long you won't have to use nearly as many grains So typically 5% of the weight of the grains is used in making kefir I just put all of the men because I know the fermentation is going to be slow because it's cold And then here we put the milk in so I'm going to mix this up a little bit And it's important to mix this several times throughout the fermentation process They used to store kefir in bags made from goat stomach and they would hang them on the doorways So when people pass through the doorways they would mix it up And that just keeps the lactose in contact with the kefir grains So that we build up all those beneficial compounds that the microbes are making from the lactose So very simple we have the milk mixed with the heirloom kefir grains And we just have some regular milk We're going to let these ferment side by side for you know two to three days And then we'll look at them we'll taste them These need air you can't cover this Kefir needs to breathe you know don't don't see all the lid If you want you can use cheesecloth and you definitely want to use cheesecloth If it's like summer outside otherwise flies love this type of stuff It has been 48 hours as we said the kitchen is a little cold this time of year so we gave it a longer fermentation time The kefir has separated has a very fermented yeasty smell to it You know if you were to smell this you'd be like oh it smells like bread So we're going to give this a little shake to mix it up There's a lot of bubbles a lot of fermentation still going on And then here we have the sour milk that's also been sitting on the counter Which smells a little bit like yogurt actually So I'm not going to strain the kefir this time I'm just going to pour it into a cup So the grains are in there this time so I'm just swallowing them with the kefir And I really love the taste of this stuff I always start my day with it for the probiotics for the nutrients Really feel like it gives me an energy boost And the combination of the protein the acidity the richness from the fat the flavor of the milk It's a really really unique flavor combination And not only that you know it's an understatement how important it is To have an unsalted fermented product in your diet When these fermented foods are salted like cheese the type of bacteria that grow tend to be histamine promoting So some people don't tolerate those fermented salted animal foods Whereas they do tolerate things like yogurt, kefir and all of that stuff So we're going to try the milk too I've never actually had this before I think it could go another day or two But these are two very very different things This tastes absolutely nothing like the kefir This has no acidity none of that alcoholic tinge It doesn't really taste as good taste kind of like bland kind of flat So if I was going to make sour milk, clapper milk This probably needs a couple more days But it's definitely changing Do you want to try some milk? It's got milk Hopefully this time I'm just in camera ready Hi everybody Actually, I got I went into get my hair done yesterday It's called the keratin treatment treatment because my hair is It's crazy as my brother's in three Well do you guys like her hair wild and crazy like before or do you like it straight? What will let you know? What is lumps in it? How does it taste you know? Yeah Yeah, I like it You don't like it? Okay, so it obviously wasn't that bad because you didn't like what it's put it out or anything So even even the averse the unapproachable taste like grass like kefir Okay, that's it. That's a pretty good comparison I think it it might taste like grass a little bit So thank you guys for joining me today If you could please like the video Subscribe Hit that bell icon and above all guys please share the video if you can If you guys would like to support me further What can they do do you know? Please check out my blows meat company Friends free range meat So you can go to frankies free range meat.com High quality nutrient and animal foods at an affordable price And ladies, he's single Thanks again for joining me guys Enjoy the rest of your day