I am trying to get kefir whey. But I don’t want to leave f1 for longer than day because I am worried about losing some of the grains, in case I can’t get them out of curds that will appear. Will the curds and whey separate without grains being present?

The one on the left was given to me already refreshed by a friend and the other I purchased and tried to refresh. I had them both in the fridge until I had time to give the proper attention.

I admit I the one on the right I fed with milk that was slightly sour a few weeks ago. Ever since it’s been looking like that and smelling more sour than tangy.

1 week ago my kefir was fine, growing alot, grains were multiplying fast, and now im getting a much more liquid and thinner kefir, not creamy at all and it over ferments super fast in the counter, like i put the fresh milk in there, 5 hours, no fermentation, then i leave it the whole day, when i wake up it already overfermented and is super liquid, what im dealing with? im a beginner in kefir making, should i do anaerobic fermentation with the lid tightly closed? i usually do aerobic

Any recommended recipes for using kefir? I’ve been using it in overnight oats with fruit etc but want to try something savoury - TIA

Just bought some kefir grains and made it according to the seller's instruction. It separated during the night, and when I fished out the grains and mixed it up, it ended up very runny and thin. The flavor is okay, although not great, but the consistency is off, IMO. I come from a very kefir-conscious culture and make my own yogurt, just never tried the grains.

Using long-life whole milk, 30g of grains per 1L of milk. It separated after about 36 hours of sitting on my counter. I have access to raw milk, which is what I use to make cheese, if that's any help

I want to start making kefir, but don't know where/whom to buy the grains from. There are various stores online with reviews; but it is difficult to gauge whether they are genuine or not.

It will be great if anyone can give reliable, honest supplier recommendations.

Did any of you experience persistent herxheimer reactions that have lasted for over a week from drinking small amounts of Milk kefir?

My symptoms are, persistent intense fatigue, anxiety, body aches, brain fog, headaches, nausea, depression.

I started the milk kefir 2 months ago at just 1/4th of a TSP and now I'm at 2TBSP & 1/2TSP and once I got to this amount the herx has been very aggresive. I'm taking binders like zeolites and activated charcoal. But the herx still persists.

Did any of you herx for a week or longer from drinking milk kefir? And if so, did you atleast ever notice improvements in your health from pushing through aggressive herxheimer reactions?

Hi all. Kinda new to the Kefir making. I don’t understand why this separation takes place after a good round of kefir goodness. Please have a look and maybe advice? TIA

People on r/Reuteri are claiming all kinds of good benefits from L. reuteri yogurt (mood, sleep, hair growth, etc) which i have noticed from commercial kefir without L. reuteri. Most kefir i drink (longterm) has many strains of lactic acid bacteria but no yeasts or reuteri.

Hello! I’m new to making kefir and I have this glass dispenser jar laying around.

Would you recommend using this for continuous brew?

Can I keep adding milk to feed it and keep it going? In an ideal world I get to keep this ferment going so I can take some everyday. Fridge/room temp? How do I acheive this please? Thanks.

I am trying to revive the grains I bought from Cultures for Life (Donna Shwenk). They seem to have lost their sparkle during shipping. Every batch I’ve made has been not thickened, just fluid like milk even if it gets carbonated and yeasty/sour tasting. I think that finally on my 7th batch I might be getting a little viscosity.

How thick is your kefir in the summer? I read it is usually a bit thinner in the warm summer temperatures. If fluid milk is 0, store bought kefir is a 5, and yogurt is a 10, how thick is your kefir 1-10?

Also- how long did it take you to make good kefir after getting your grains shipped to you? I’m wishing I paid extra to get the cold pack shipping.

Can anyone vouch for this brand of kefir? I know that it is fizzy, sour and delicious but I can’t find much information in the way of the probiotics/strains. I’m also pretty new to kefir so still trying to figure things out, I will eventually transition to making my own kefir.

Hi Kefir friends,

I went on a trip for a week and let my kefir grains on the fridge with milk and the jar closed with a lid. Until then, my kefir was doing great. Since then, the result is liquidish. It acidifies (kurd and wey separates over time), but i don't get a thick kefir. I didn't dare to try it.

Can it be because of the stress and will recover after a few ferments? Or is it spoiled and i shoud throw it?

I froze my milk kefir grains in little milk in a jar. And I left them in the freezer approximately for 2 weeks. Now I wanna use them again. I took them out of the freezer, washed with milk and put them in fresh milk, kept them in the fridge tho. I do not want to surprise them with very warm weather so I keep them in the fridge. The thing is, before freezing my grains would clump at the top of the milk, now there are no clumps, they stay at the bottom, and yes the taste of the milk changes but it is not kefir-like and delicious it is more like funny milk. Idk if my grains work or not?

I am looking for someone who has kefir grains in Helsinki/Espoo, and can spare a couple (a very small amount) I'd like to start making my own kefir. Thank you.

I put them in whole milk on the counter. How to proceed and how to harvest grains and reuse. Thank you.

Ive been letting my kefir go for 2 days. I always just drink it straight, room temp. I’m not fussy with it and it’s not fussy with me. 1 day is creamy, 2 days has more tart and fizz. I let it go 3 or 4 days and it was still good, had a subtle note of blue cheese almost which I quite enjoyed.

just a word of encouragement for yall it’s a living thing. you don’t need a recipe. just feed it when you can and try different things and enjoy the diversity of different ways it can come out

This is my second batch of Kefir.

Instead of keeping it outside for fermentation, I kept it in the fridge.

Didnt really check on it.

Was in the fridge all along.

Now; two days later, when it looked appropriately fermented, i tried opening it.

It didnt open!! Literally struggled so hard to open to it and it finally opened with a pop sound (air was trapped inside)

Didnt drink it yet. It has been another two days now and it looks like this.

It smells sharp and slightly malty and the whey is now transparent😭😭

I used starter powder

My guide has been claude

It says i should throw this batch and start anew

Has anyone traveled internationally with milk kefir grains?

I’m traveling from the US to South America for about 10 days and would really like to bring a small amount of my grains with me. I make kefir regularly because I really like it for my digestion, and I’m not a big fan of store bought kefir

For anyone who has flown internationally with grains, did you have any trouble at customs? Did you declare them when entering the country? And how did you pack them for the flight?

I'm new to kefir and tried the strawberry flavor and absolutely loved it, but I want to try to drink just the plain one so can have a little less additives. The problem is that hate the plain flavor. I would love to add some blended up oats or maybe a little instant coffee for flavor. don't want to make it in small batches. I pretty much want to add a little flavor to the big bottle at the beginning of the week and just sip on it throughout the day for a few days I know it's stupid but I hate pouring it into a cup. feel like so much gets wasted and just want to drink it from the bottle while it's still cold. If add a quarter cup of blended strawberries or a little bit of blended oats to make for a more oat-y flavor into the big bottle and leave it for the week, will it spoil faster or negative affect the probiotics?

know it's a weird question and I could just blend a little everyday but again, prefer to drink it straight from the bigger bottle. And don't want to taint the whole batch if it's going to mess up the active ingredients after a few days.

after making milk kefir for several months ~ 10 yrs ago, i tried making water kefir, using grains bought online, water, sugar and sometimes a little fruit juice. it was delicious and extremely fizzy. but it made my face break out like crazy, so i stopped making it after a month or two. anybody else have this happen?

Is it ok to make kefir With this Protein milk? Its from Schwarzwald the Protein milk.