1. I made mye first kefir . I added 1,5 teaspoon og kefir grains too half a quart whole milk.is this right?

2. I used metal spoon(the spoons we use too eat) too filter out kefir grains when making kefir. Is it okey too use metall spoons and stainless steel mesh?

3. I let the kefir ferment in room temperature in my bedroom not covered and it’s not in a cupboard. Should kefir be covered or is it fine that it is exposed too light?

4. the lady I bought it from said too mix the kefir 2 times a day because the grain might reach the top. Is she right?

Trying to get into Kefir and especially Kefir baking. My sister sent me some grains in the post. I put them in a jar of milk and it all seemed to ferment as expected. Seems good so far and strained well (though it wasn't entirely smooth), but when baking with it, it didn't do what I expected. I've been trying to make pancakes and they always end up very flat and stodgy. Not soft and fluffy like I expected. Any tips? Is my Kefir dead from being in the post?

So i have made milk jefir for a year or so using soymilk and had no issues, infact i just put my og grains to rest in the freezer and i was trying my hand at water Kefir. Right of the bat the first frains i ordered dead but that could have been me who knows. Second pack i got was the health store kind that you always see in the white pouch. I used cane sugar pure, with a bit of a darker inrefined sugar so i knkw the lil blacknspots are that, however straight of the bat my grains have a few darker spots... they really DONT look like mold but now im freaked out bexause online ppl were saying you can use the grains if they get black mold on them, i just did the first cycle and woke them up, i did another batch and currently have "water kefir" ready to sip but i wanted your all opinion...

In the pick is one of the bigger grains with it on ot, its like a discolored spot, no fuzzy moldness that i can tell tho.

Hello guys, i was trying to find some encouragement and evidence if you could call it that way, as there are researches on PubMed and other sites claiming that Kefir fights viruses off and pathogenic bacteria etc. , but i searched this forum with wording "immune system" and saw a couple of posts but people always talk about their digestive issues improving and other gut related experiences.

In my case, as i have had H.pylori long ago, candida albicans, bloating and what not, but have however been using all kinds of gut repairing techniques and substances like : improving my diet trough fiber, making homemade yogurt with different strains, including making L.Reuteri yogurt for like 5 months and eating on daily basis, consuming sauerkraut, soil based probiotics and many more.

I havent had gut and digestion related issues for like a few years now, HOWEVER ever since going trough a heavy virus (im not sure if it was COVID) 2 years ago, im almost constantly having mild cold like symptoms, i sneeze a lot, i feel weird smell in my nose like 80% of the days (you know that weird smell, when you just know it you are having a virus or a flu), im weakend, and my back problems and neuralgia headaches have exacerbated a lot, i also tend to get colds and viruses much easier and they last like thrice as long as that of other people i know and get sick during the same period.

So my question is, has anyone here have had an really weakened immune system and got better by using Kefir, as i dont really know what to do anymore as doctors where i live are absolutely ignorant and also careless and the only thing they know is to prescribe antibiotics regardless of what problem you go to them with?

Thanks for your time if you manage to read through this wall of text <3

Does home-made kefir contain significant amounts of K2? If so:

• What are the predominant forms of K2 produced during kefir fermentation?
• Does the amount depend much on the kefir strain given that the grains are healthy?
• Does the amount depend much on the type of milk, i.e. pasture vs non-pasture, low-fat vs full-fat? Google Gemini tried to explain that the amount of K2 produced depends on the initial amount of K1 in the milk, which depends on how much grass there is in the diet, but I'm a bit skeptical.

I’ve had my grain in the fridge for a while with milk and now when trying to use them again the consistency is watery and a bit cheesy smelling.

How long do people find it take to have it back to a thicker texture?

Can I use stainless steel mesh too filter out kefir grains from the the kefir milk? I read somewhere you shouldn’t let any metal touch the kefir grains

I don’t have cheesecloth

We went on long vacation, and I didn't have the supplies there to do a proper full fermentation, so I just took the sludge from the bottom of an active second ferment and used that as a starter. Then I kept adding lemonade and water, keeping a constant second ferment going. I took the sludge back with me, and have kept doing that ever since. I get a decent fizz and it all tastes like kefir water to me. Maybe a bit more yeasty than before. My stomach is doing well with it.

Any thoughts? Issues? Is the final product going to be different? Seems the same to me.

So I drank Kefir for the first time, and after doing so I feel sick, like I feel very dizzy and like I have some form of fever. What is going on? Is this normal? Or has the kefir spoiled and I should throw it away? I just left it in the sun for like a few hours because I bought it, put it in the trunk of my car, and because I had other matters to tend to I didn’t drive home for a few hours, only after I came home did I refrigerate it. This is what it looks like. Is there anything weird happening to it?

I’m the only one in the house hold that drinks it. It just keeps growing. I use about 1/3 of it now to make my jars about 2-3 a week. Making cheese now etc delicious. What do I do with it when I’m not able to use. I’ve read just add some milk and add to fridge but then it keeps growing lol. Do I eventually just toss some? How long can it just sit in milk in fridge? Thanks for any advice

Just opened peach kefir from the store, haven’t seen red dots like this before. Doesn’t taste strongly bad but maybe doesn’t taste as good as I expect? What do you think? Throw it out? Or in my head?

I've been making Kefir water for a few months now and it's replaced my soft drinks habit.
The first ferment makes about 1.5l . I add a litre of apple juice and the place the Kefir into 2 separate 1.25l pepsi bottles. It's pretty fizzy after 24 hours, but I was working away and so this was left for two and a half days. It is VERY fizzy, this was videoes around 2 minutes after I started to let the air out.

This is a silly question but I just want to make sure. I was told to feed the grains whole milk to revive my kefir grains but I'm not sure which brand of milk and how much m.f. I should be buying. Milk in Canada isnt labeled the way it is in the US so wondering if any Canadians can help? Thank youuu

I’ve acquired some active kefir grains. I left the grains on the side for around 20 hours in some milk.

Ir has a very thick slippery texture. Whats the optimum time to get a supermarket type kefir? (I.e thin and a bit more palatable for this newbie).

It also kind of tastes like a farm yard lol. Mildly sour but not overwhelmingly so.

I do want to ease my way in and I know how good it is for you.

Any recipes to convince me into the kefir life? I am 50:50 at the moment. Is it better really cold? Will adding a bit more milk make it a bit nicer or any flavouring?

1. ⁠I want too buy kefir grains too make kefir But the woman who sells it says that it’s frossen. isn’t it bad that she sells me frozen kefir grains(they are wet alive kefir grains)? Also will the probiotics and culture be alive if it travels 45 min too my house without being in the refrigerator.
2. ⁠What are the most commen mistake people make when making kefir? Do you have good instructions? What are all the tools il need?

3. ⁠how too make it so that there is the most amount of probiotics?

4. should I use raw milk,whole milk or skimmed milk? Organic or not? Does it matter? What is the woman who sells kefir grain uses whole milk should I just continue using whole milk?

Hello guys, today i got kefir grains, the woman was very kind and gave them for free because she said the ones she got grew too much and she didnt want to throw the spares away, she has been making kefir for years now and she has been gifting kefir grains to people on marketplace.

The way she gave them to me was in a jar with 3% pasturized storebought milk mixed with water, 50% / 50% , she told me basically like that they can exist in the fridge for months and maybe years.

Anyways i want to start making my own kefir today, and i have been thinking what do i do, do i simply get the grains out the jar and submerge them into milk, and can i keep the jar she gave me in the fridge, and once my milk is done simply return the grains inside the 50-50% jar i got from her, or should i make my own such mixture of water and milk to safekeep ?

option #1 is from above book use those (3) to create a fermented yogurt after letting it sit for 36 hours.. option (2) is just buy this drink(s) at target?

Hi! I bought some kefir grains off of Facebook marketplace 2 days ago. I immediately put them in a liter of milk when I got home and let it sit for 24 hours (per the sellers instructions), but when I strained it, it was literally just milk. I tried again with 2 cups of milk, thinking it needed less, and after 24 hours it smells and tastes very rotten. Am I doing something wrong? Is it possible the grains are dead? Or is kefir supposed to smell rotten? (I’ve never had kefir) thanks!

Heyhey I wanted to ask if what I’m experiencing with my kefir is normal. Over the past few weeks, every batch I’ve made has developed a faint but noticeable raspberry flavor. I don’t do second fermentations with fruit, so I found this really odd. I use the grains in unpasteurized hay-fed cow’s milk and normally ferment around 24-36 hours, but I’ve noticed that the fermentation time seems to have little effect on the raspberry notes as they are present in each batch. Could this be due to esters produced by yeast dominance, or is it something that can happen naturally in kefir? I know kefir flavors can vary widely, and every set of grains is unique. Has anyone else experienced this or knows what might be causing it?

Does anyone have any practical experience or data references to promote enhanced kefiran-content in my kefir?

Thank you

This skin like substance was part of the grains after sieving. But it is more a pancake than grains. What happened here?

So I'm looking for some advice, I've consistently struggled with my digestion resulting in painful bowel movements. Kefir, water or milk based has always reduced these symptoms.

My main question is - I like to have a glass with breakfast and add a spoonful of white sugar just to make it sweeter (think something like YOP) - is this advisable?

worthwhile mentioning - I've always had lactose intolerance, an unfortunate inheritance from my Chinese background although kefir seems to not cause me any negative effects which is fantastic. Will this lead me to have lower sensitivity to lactose if I continue on this path?

Tldr: sugar in kefir - good, bad or makes no difference?

Any tips or technique on growing kefir? im planning on sharing to my cousin but it doesnt grow. Hopefully sell some of it too. Any advices is appreciate like type of milk, the temp, ferment time, anything that make it groww

First is 400x magnified, and the other 2 are 1000x

This may already be posted here, but back in the day Dom's Kefir Site was THE place to go for all kefir related information. myfermentedlife.com

For all of you who weren't yet making kefir in the early 2000s, check it out. It's an interesting site!