Are you all drinking your kefir plain or adding things for more flavor? New to this, I don’t hate it plain, but I do love the mango or blueberry flavored kefir I used to buy.
Think I might need some variety to keep my interest. Can y’all share what you’re adding?
Been having a lot of issues with reflux due to stress/anxiety and induced by one late night of eating peanut butter + taking iron/magnesium tablets. Since then I've had endoscopy which has revealed very minor inflammation without any real reasons/answers as to why. The specialist just put it down to sensitive stomach nerves. I never drink dairy and have cut it out for the past 4-5 years, will this cause my issues to worsen possibly? Will it destroy my current good gut bacteria because I'm introducing new forms of bacteria to take over in my stomach.
I had my kefir for years and it always worked fine, even in hot summers, but this year it is doing this weird thing where it curdles into a compact lump and the rest of the milk stays liquid and has an unpleasent taste just like regular sour milk.
Does anyone have actual experience with this and what to do about it?
Thank you
I just started fermenting kefir and I am doing 30 grams of grains to 300 grams of milk. I got fresh grains from a seller online. I fermented in my kitchen (20 degrees) for 24 hours. The kefir has turned thick but the taste is not really sour at all. The main reason I am doing this is for the probiotic benefits. Since the kefir is not that sour does that mean fewer probiotics? Should I try fermenting for longer? Any tips for a beginner appreciated. Thanks
Hey all, I've made about 20 batches of kefir from my new grains and I still haven't gotten one to be thick. I get either grainy/curdy or just thin milk. I've tried many grain:milk ratios but still nothing has worked. From what I've read here, perhaps 20 batches isn't enough for my grains to acclimate? I'm wondering how long it typically takes.
Thanks!
I’m completely new to making kefir, I just started last week, so please excuse me if this is a beginner question
I was able to activate my grains beautifully, and they seem to be very healthy. The problem is that they’re fermenting way faster than I expected. I’m talking less than 12 hours, hell, even by hour 12 it’s already completely separated!
I’d really like to slow the fermentation down without harming the grains. Is there a good way to do that?
Thank you in advance!
Recently I came across the term kefir what's that and how it's beneficial for gut health. I come across the nutritionist named as Natalia Smith. They wrote her experience about as mentioned below: https://kefirguide.com/what-is-kefir/ Anyone tell that the valid author...
This is my kefir batch. I had a taste before noticing the pink on the lids. Will I be ok??
around the lid it has pink dots. Any issues? To be fair I always reuse my jar Lol.. did I contaminate my whole batch :(
Genuine question is it really that bad to drink the flavored LifeWay kefir? I know it’s high in sugar, but does that really take away the nutritional benefits from the drink?
I am currently on Zepbound and it causes gastric issues. If I get nauseous, I swear by Lifeway Peach Kefir. It's such an elixir. I just ate something I shouldn't have that was greasy, but only ate a few bites. It made me sick with nausea. I just drank about 8 oz. and the nausea almost instantly subsides. I LOVE this stuff, and doing know how I could live without it. Truly. 💜
Going to give milk kefir making a try. Was gonna pick up some nice weck jars. For the fermentation should I get the plastic lids? Or can I just use the glass lids that come with the Wecks to make the kefir?
Thanks
I’ve unfortunately left my babies in the fridge longer than I wanted to (a little bit over a month ) and now I think they have been contaminated
I’m using a kefirko to make kefir, and am only just filling the jar half way (300ml) because that’s the amount I’m using per day. I’ve heard that if there is too much air space in the jar it favours the yeast rather bacteria. Just wondering if I might be making mine too yeasty
Has anyone successfully healed or made great improvements from healing from chronic candida / fungal infections by drinking homemade Milk Kefir?
SO... my dad decided to get into Kefir.
A weird choice since he doesn't even like yogurt or dairy products in general, but ok, whatever, sounded like a fun experiment.
He called me while I was at Karate practice all exited that he got some grains and was ready to start, and told me to get some milk.
... he got around 150g, a friend apparently gifted them to him since he had no idea what to do with that much.
The little f-ers consumed the milk i gave them in the span if a few days and have already reproduced to over 180g.
I have told him we need to reduce the amount and start fermenting in the fridge, but now I am attached to the mfs, since I've been taking care of them, and don't want to just throw them away.
What do i do with 180g of grains.
I got some dehydrated Yemoos water kefir grains. After about a week and a half, they finally plumped all up, and got all bubbly. With any sugar, it will start bubbling within 2-3 hours. As long as I use some molasses or dark brown sugar, the primary ferment will get all tangy, lightly yeasty, and if left for a couple days, kind of vinegary (3+ days risks nasty stuff coming in, with a cloth lid, and undoing that took about a whole week, ugh!). If closed with a tight lid, it will get a little fizzy.
However, I can't seem to get any of that with secondary ferments. I've tried smashed up ginger, smashed up pineapple, smashed up pears, ginger juice, pineapple juice, grapefruit juice, and a carrot ginger turmeric lemon juice (all fresh, up to this point), along with the frozen paper tubes of orange and pineapple juice concentrates. If I add more sugar, I'll get some cloudiness, and white stuff in the bottom of the jar or bottle. The sweetness is all gone by two days, even I use a lot of sugar, like 1/4 cup to a quart. But, it's like it outcompetes anything bad, and preserves it, but then no more. Aside from the diluted flavors imparted by the primary ferment liquid, nothing else seems to change, and even in bail-top jars and bottles, no fizziness, or additional tanginess or vinegary stuff happens.
What do?
Quiero empezar en este mundo, de lo que he leído es que se debe empezar con muy poco, que recomendaciones le dan a un iniciado, además de que beneficios han conseguido?
So I found a local farmer in my area using the link someone dropped in a subreddit here years ago. I found it yesterday. I’ll drop the link at the end. Anyway, they have a choice of mild kefir and strong kefir. I don’t know the difference. I’m trying to transition to buying it from a local farm because I heard it was better than store bought. I’ve been on store bought for 2 weeks now. I don’t trust myself just yet to make it myself. Believe me, I’ll mess up something! So what’s the difference between mild and strong? Thanks in advance.
I really like kefir and I wanna drink liters of it😋
Hola, ¿la segunda fermentación puede realizarse en el frigorífico o tiene que ser fuera, a una temperatura determinada como la primera fermentación? Gracias.