Curious has anyone tried these recipes too?

Fiz a terceira troca de água ontem. Muito feliz por ter conseguido acertar dessa vez. Já é o quarto que eu compro kk três morreram. Mais estamos na luta.

I accidentally left this out while gone for the weekend. The surface has a lumpy skin on it and it smells like sourdough & yeast. I don’t want to eat it but if i strain it do you think the grains would be okay to use?

Look at this ginormous "grain" my dad grew. 😳

It's all one piece and shaped like a pocket.

Hey I'm wanting to make my own kefir but no idea how you make it. And how to store the grains to save them. How to reuse them how long they last. And how to keep them alive etc.

hello! kefir newbie here. i’ve been making my own milk kefir for a couple weeks and have been drinking one tablespoon a day. i have a history of gastritis and a generally sensitive stomach, and am hoping the kefir helps my symptoms!

the kefir has been making me immediately and noticeably gassy. i drink it about half an hour to an hour after dinner, and the effects are very clear: i become quickly bloated and gassy for the rest of the night. this happens like ten minutes after the kefir goes down and does not happen when i don’t drink it. i don’t mind this if it’s a normal reaction, but it is making me hesitant to increase the amount i’m drinking (i was originally planning to double the serving each week) because i don’t want the symptoms to worsen to the point where they are uncomfortable. i am lactose intolerant and don’t consume much dairy in my daily life but i have been adding lactase powder to the kefir after fermentation and before drinking, so i don’t think it’s that.

has anyone else had this experience when starting out with kefir? is this just a normal adjustment period, or a sign of something else? thanks in advance!

近日嘗試water kefir 及milk kefir，本身BMI過高，有胰島素抗阻及腎上腺偏高，飲食清淡，有間中做運動，但就是一直瘦不下來，想知有人成功用kefir 減重嗎？

So i got alot of downvotes last week for daring to speculate topical uses for kefir ...lol turns out i was RIGHT

Now im really gonna anger the kefir "purists" and looking forward to your downvotes and naysaying lol

I am thinking of trying out excess kefir whey in my pipes!!!

There are already a few enzyme/bacterial pipe cleaning products (like bio-clean).....but i cant see why kefir wouldn't work

I would put kefir whey in my plastic bucket with some non chlorinated water....a tablespoon of sugar and maybe a pinch of flour....and to keep the bacterias extra happy i would use a splash of milk or a few spoons milk powder .....wake the lil bastages up and keep em feeding/reproducing

Then before bed pouring the bucket of live bacteria down.....i dunno ....lets just say my kitchen sink and let them get to work on table scraps stuck to sides of disposal and sides of pipes and maybe even p-trap and refrain from bleach and disinfectants and vinegar down the drain

Maybe repeat this process for 5 days and then do it once a month for a night

This is NOT to unclog drains mind you, unless you have alot of patience...but long game pipe maintenance...especially if you have roots or or organic material that needs to be dissolved

I used bio-clean with great results for years.....hell i wonder if i could have bioclean fermenting in a bucket side by side with kefir whey and pour kefir down ....wake up a few hours later and pour bioclean down (or would they compete?)

Anyways.....thought?

And im willing to try soon...(for science)

anyone know a place in ad or online shops selling?

Hi All,

I have been making milk kefir for about a year or so. I have used 3 or 4 different grain sources (1 on amazon, the rest from etsy). They all work well at first, but they seem to ferment faster and faster over time with the same grain/milk ratio, causing me to reduce the grain size to literally the size of a grain of rice in order for 2 cups of milk to ferment in 12 hours. Eventually even this crumbles to nothing and I can no longer find it in the strainer/original container, and I'm left doing a backslop ferment. I suspect that when the grain is a certain size, the backslop around the grain is having more of an impact than the grain itself. The backslop still makes a drinkable fermented drink, but i'm not sure it's actually kefir at that point. The grain consistency usually starts rubbery and hard to break apart, but after a few weeks becomes very weak and brittle.

What I've tried:

Four different types of milk (always non-ultra pasteurized) from two different stores. Whole milk and skim. Regular and A2.

Metal strainer and no strainer (just scooping out the grain on top because it floats).

I never rinse the grains with water.

I ferment at 71F.

I always ferment in clean, dry mason jars. I cover the jar with an unbleached coffee filter and metal ring lid to seal it down.

I have tried both 24 hour ferments and 2x12 hour.

I have tried waiting until the whey separates and also considering it finished as soon as it starts to thicken.

All of these scenarios end up the same.

Appreciate any advice you all can offer. Thank you

I was fermenting a tea soda and when I opened our cabinet to ferment this further I saw this still bubbling. I don't know for how long it was sitting there at the back 😁.

Looks ok right?

"Kefir cured X and opened my third eye."

C'mon now. Probiotics are good for you in a general sense. But I feel the effect size of our favorite fermented milk drink is wildy overstated, unless you're recovering from say an intense course of IV antibiotics or crippling alcoholism.

I'm a newbie who just started fermenting some water kefir, vegetables and a regular kombucha culture. Looking for a Jun Kombucha to up my game!

Hi all

I started on Goats Kefir on Monday after about 25 years of IBS - D issues

I have had a couple of days now of upset stomach - I've started slow taking in 1 tbsp only first thing.

Is this normal? Should I continue? I usually tolerate goats milk ok but do have sensitivity to cows milk.

Thanks

The new grains I got made a fizzy drink and were slimy when taken out of the container. After 24+ hours the milk didn’t get thick, there was some whey separation but it was very loose. Any tips?

Hola, me regalaron unos nódulos de kefir de agua y quería saber si es normal que el líquido que nos tomamos tenga sabor a cerveza?

Yo pensaba que era ácido más como el yogur o como vinagre. No hay una forma de hacer que produzcan más ácido láctico? Porque sinceramente no me gusta el sabor del alcohol que tiene.

Not to fear monger, but to everyone on this sub who makes coconut kefir, I think you should exercise extreme caution.

Fermented coconut products are extremely dangerous because of the bacteria Burkholderia gladioli which can cause death when they produce bongkrekic acid. Coconut tempeh is actually banned in Indonesia because of how many incidents there were with fatal food poisoning, because people were making it at home. PH has to be kept very low in order to safely make fermented coconut products. I'm no expert btw, just a nosey concerned person. From my limited understanding it might actually be safer to use soy milk as a vegan kefir alternative.

Anyway, all the best folks, hope this helps someone.

It was wonderful for me and was my first kefir, and I feel like there is a huge void now. I thought i had done everything right, but i guess i wasnt worthy of him.

I let him ferment too long in the extreme heat of my city, ill miss him....

Hi,

I’m new to kefir making. Just wanted to ask has anyone figured out the best way to make creamy, slightly tangy kefir? Whenever I leave my kefir out to ferment, I find that when it just starts to thicken the milk looks slightly curdled and split and it’s not tangy, but if I leave it beyond that it completely splits and the kefir becomes too tangy for my liking because it feels like acid. It’s worth noting that I live in a hot country, but since the AC is almost always on, room temperature is generally around 23-25 and it doesn’t go beyond 30C.

A few weeks ago, I strained some grains in a jar with a cup of milk and put it in the fridge to give to my friend, but wasn’t able to give them so the jar has just been hanging out in my fridge. When I took it out today, it was really really creamy, like yogurt, and the texture was very pleasant. It wasn’t very tangy, and it was the first time I was able to drink it without completely hating it.

The ratio I currently use is 1tbsp of grains to 1cup of full fat milk.

Does anyone know how I can achieve this nicer thicker texture without the 4 week wait?

Also side note, do people genuinely enjoy the taste of kefir? Because I honestly don’t like it😭

My mom has been making kefir for probably a few years now and this is the first time she's seen something like this. She says it's hard like a little stone. Has anyone seen this before?

I just purchased milk kefir grains for the first time. They should be here no later than need week. I was drinking store bought for almost a month but I want to make my own now. I’d love some advice for a beginner on making my own kefir.

Milk, tools, jars, what and what not to do. The good, bad, and the ugly on advice.

Thank you!

Are these tool enough to start homemade kefir journey?

I found a very small spider attached to my milk kefir grains after finishing a batch.

1.5 L milk

Fermented about 5–6 days total (1.5 days at room temperature, then refrigerated)

I suspect the spider fell in on day 1.

The kefir fermented normally.

No mold, no unusual colors, and no foul smell.

The grains look white and healthy.

I've already discarded the kefir. My question is only about the grains.

Would you keep the grains, rinse them, discard a few batches, or throw the grains away? I'm especially interested in advice from experienced kefir makers or anyone with fermentation or food safety knowledge. Photos attached.