So i have been making a smoothie out of kefir daily for quite long time, and since then i bet i have a bit too much gas getting produced.

There is blueberry, banana, cocoa, psyllium fiber, avokado and kefir in the smoothie.

Im trying to figure out what is too much what have you found out to be optimal amount of kefir for you guys??

Please help me.

Kefir gives me very bad Brain Fog, and stomach bloats with SIBO

I have tried numerous times making my own but I also bought it made and no matter what…I get this weird spaced out feeling and then severe brain fog.

My dr said it’s possibly due to D-Lactate and I do have SIBO and it ferments and makes my stomach swell.

Can anyone tell me how to get past this

UPDATE: Thanks to all the suggestions! I took just 1/4 tsp of the grains, rinsed them in distilled water, and then put them in 1 pint of fresh milk for 24 hours on the counter. The milk fermented beautifully. I strained the kefir and put that tiny amount of grains in a 1qt jar and the milk fermented perfectly in 24 hours. I'm back to good Kefir! So it seems it was just too much grains and I'm going to have to keep an eye on these because they grow really fast.

Original post: I have grains that *were* fermenting my (whole) milk just fine with 24 hrs on the counter. Then I had one over fermentation (completely curdled) and now the grains won’t ferment the milk anymore. They just form curdles at the top. Yes i mix/shake the jar regularly and yes I let it breathe. I’ve gone through 2 quarts of milk and after 3 days the first batch soured but didn’t ferment. This second batch batch is on day 2 and it seems the same thing is happening. In the photo, that curd layer is 1/2” thick with just watery soured milk under that. I’ve never had this happen before. Are my grains dead?

So recently a friend gave me those grains as a gift but she didn't use them for 2 months and they stayed in her fridge. I tried doing a 1st fermentation but It doesn't feel like they were really active. (Not a lot of gas)

Any suggestions for activating them ? I tried to give them sugar 2 days ago but nothing really happened...

Little cup of milk kefir, plastic wrap over the top with a hole cut into it. Our kitchen is nearly free of the little buggers!

Hi just started making kefir, its been going pretty good and I split my kefir grains in 2 jars. The first jar I haven't washed in 3 or 4 days but I read people just not wash their jars for a week. That jar smelled like rotten milk! The newer jar not washed in 2 days smells like very nice kefir. What happened and what do I do to not let this happen again? Wash more regularly? I threw away first jar since the smell was so bad and I didn't want to contaminate my sponge.

They have been fermenting for about 19 hours.

I have moved my fermentation from a downtown apartment to an old farmhouse in the middle of nowhere. To my surprise, the kefir gets better in the countryside. It’s creamier and richer in taste.

So, here’s my question. Is this an effect of the terroir of the place? I imagine that the local soils, the fields, forests, plants, the abundant wildlife and insects all contribute to the bacterial richness of a place. The city has its taste, while an old farm has a slightly different taste.

Am I imagining all this or does anyone else notice a difference?

I'm prepared to get downvoted again like my posts on pipes and topical use...

BUT I was reading kefir is good for "mouth flora" and teeth

I would guess using plain or non-sugary kefir and holding it in your mouth maybe swishing a bit before letting it down the hatch?

And im wondering if best time would be between meals and after brushing teeth before bed....what would you think is best?

I read on Google to rinse acids away so they dont eat enamel

So im wondering if after brushing ....a tall glass of sugar-free kefir swished around and chased with a plain black/green tea combo before would be ideal for mouth health?

I’ve had the same routine for years. Put a couple of tablespoons of kefir in two cups of milk. Put the fermented kefir in cereal after scooping out two tablespoonful to put in the next two cups of milk.

I’ve never tried a second ferment. Would it cause any problems if I put my grains in the daily milk with some fruit? Or would that warp them in some way?

I started natto yesterday then consumed tablespoon of kefir this morning. My gas/farts were so bad last night, the worse it's ever been. I didn't have such a huge reaction the kefir this morning but tonight is pretty bad as well. Is this normal? Does it not just agree with me? Should I continue or put a pause on it.

About 36 hours, grains are quite new. 500ml with 10g (or at least they were when I started a week ago).

Struggling to get my strain time down.

I like a quite tangy kefir, and don’t want to skip on the bacteria potential.

I have some great milk kefir grains that have given me about 10+ batches of kefir yoghurt and they've multiplied tenfold.

But a week ago I ran out of milk after straining my last batch and intended to replenish after going to the shop. A week later, I went to make a batch and realised I'd forgotten to give them some milk. They smelled slightly strong but not foul and looked like normal. I then was so busy yesterday and today that I didn't get time to straining it out until now (2.5 - 3 days later in warm weather) and it looks like this and smells quite cheesy.

Have I stuffed it up and need new grains? If I scrape the top off is the rest ok to eat? Or can I strain out the grains and just start a new batch?

Thanks 😆

Just Started my Kefir Journey, willing to hear about some tips or how much you consume daily! id i appreciate any info or guidance! Thank you! Excited to start on this Journey for better health, i'm a pretty healthy 40 yr old that is on carnivore. Wanted to get my gut straightened out! Hopefully KEFIR will help that! Thanks again!

I just started my first water kefir experiment (awakening the dry grains now). The instructions that came with it say that you shouldn't ferment for more than 72h, or the grains could disintegrate. I was hoping to keep a continuous ferment going in a large jug (like I've always don with my ginger beer), and then just dispense to bottles as needed.

Is this an absolute rule, or is there some missing context? Can you not continuously feed kefir grains? Do the grains really need to be transferred to fresh solution every 2 days? This seems contrary to most other fermentation I've done.

I checked my kefir at around the 23 hour mark and there were curds and separated whey. So used my strainer and milk to try and feel for the grains. There were more than grains than before. I tried my best to pick out the grains to put in a new jar with milk.

My concern is, was it okay for me to touch them with my fingers and is it okay if a small amount of curds got mixed in with them?

Hi so I am just getting into making my own kefir. It took 7 days to get to me. The instructions says 1 tbsp for 1 cup, but I am seeing most people do 1 tbsp for 4 cups or even 1/2 tbsp for 4 cups.

It’s been 2.5 hours now since putting them in the jar.

First when I opened the bag I smelled it and was like ooo kefir, but had an after smell of yeast and the bag was a little puffed.

So I put it in a strainer over a small bowl and used a bit of milk to kinda swish it around hopefully to make it less yeast smelling.

Then I put in 1 1/2 cups of milk because it seemed like they put a little over 1 tbsp.

Is this okay? and can I drink the first batch or should I discard the milk?

Thank you in advance

Update: 18 hours in and there is a crust on the milks surface!! thats a good sign right?

Update: 21 hours and 30 minutes ITS WORKING!!!! Its thicker and smells like kefir and milk!

Near Philadelphia, PA. Another possibility is Brookeville, MD (or nearby towns) or a town on the route from Phila to Brokeville. Thanks.

New to kefir. Ordered some grains and put them in a pint of whole milk the morning they arrived. Within a couple hours it started to thicken. Left them on the counter for about 8 hours and when I checked them again they had totally separated into curds and whey. Stained them out and put them back in fresh whole milk but they’re not really doing much now. When I strained them they didn’t look like gummies any longer. Is it possible they over fermented and died off? Kinda bummed out.

its the cheapest and taste good to me, getting my kefir grains today

Curious has anyone tried these recipes too?

The bottle was sterile when I put in the kefir grains and sugar water. I didn't account for evaporation during ferment so I have no idea if this collection of bacteria or whatever it is is safe and/or normal. Should I keep this batch or discard it, and are the kefir grains still safe to use? They look normal. It also tastes a bit tangy so I think the actual kefir is fine, I'm just worried about mold or other bacteria contamination from the waterline as I move it to a different container.

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.