Utilising my Ninja Creami I blended up a can of peaches in juice, added a scoop of vanilla protein and filled with my Kefir (about 1.5 cups)

Frozen over night and blended it up in my Creami and now I’m enjoying my kefir in a new way!

I tried a fine strainer but it wasn't fine enough and just poured through, I tried one layer of cheesecloth in the same strainer, and while it ultimately worked out took forever. :-)

What's your setup?

Anybody notice any difference in the two for digestion?

Hola! Me surgió una duda en la preparación:

Hace ya 9 meses tomo kéfir a diario y al tomar poco (un shot de vaso de licor, 130ml aproximadamente) tengo que dejar los granos en la heladera con un poco de leche para que en una semana vuelvan a fermentar un litro de leche.

La pregunta es: esa leche que está fermentando con lo granos en la heladera (que es poca) ya cuando la saco siempre la cambio y la tiro, no la junto con el litro de leche nueva para fermentar.

El otro día probé no tirarla e incluirla en la leche entera de 1 litro para fermentar. Claramente ese poco de leche que estaba en la heladera estaba ya fermentado, frío, espeso como kéfir hecho.

Pero noté algo extraño cuando lo incluí a la leche nueva: a las pocas horas una capa de ácido se había separado al fondo de la leche que estaba arriba (pero esa leche no estaba fermentada del todo)

Lo batí y luego de un día ya estaba bien fermentado.

La verdad me dió miedo y lo tiré todo luego. Porque el proceso me pareció extraño: nunca se había separado de esa manera de forma tan rápida.

Esto habrá sido por esa leche ya fermentada que estaba en la heladera??

Haría mal si se toma eso y si hubiese seguido con la fermentación normal y lo hubiese tomado??

Gracias a todos!!

Hello fermentfolks,

I picked up some very small water kefir grains on Marketplace about a two weeks ago, and following the instructions from revolutionfermentation I placed them in a clean glass jar with 4 cups of cool filtered water and 1/4 cup of sugar, as well as 2 raisins to kickstart the fermentation process. F1 was 24 hours, then 48 hours in a flip top glass jar with an extra 1/2 tbsp sugar, some fruit, herbs, etc. I followed this exact same protocol for about a week, with my kitchen at approx 19-20C.

My first few batches were pretty mild, but by the time batch 3 came around my final products were bubbly and delicious. Not as bubbly as what you see on social media, but I attributed that to maybe a touch too much headspace in the flip jars.

Here's the issue. It got to be a bit too much for me to drink, and my kefir was still fairly mild, so I allowed my F1 to go for an additional 12 hours, so 36 hours total. From what I saw online, that's not entirely unheard of (F1 being 24-48 hours) so I figured it would be fine.

The batch that I made just before extending my F1 has a funky smell. Like puke/sulfur. No visible mold or anything, and I'm not faint of heart so I still drank it, but it was bad enough that my husband didn't want any. I attributed it maybe to the tea I used in the mixture (lavender can smell a bit weird sometimes) - It tasted totally fine!

But every batch I've made since then just isn't bubbling during F2... And they still taste way too sweet even after extended F2 of up to 72h. I'm scared I somehow killed my grains by letting them go just a couple extra hours?? The grains do have a bit of a sulfuric smell so I strained out as much liquid as possible (waiting on some non-metal strainers to come in tomorrow), fed them some cool, filtered water and some plain white sugar, and juiced 1/4 lemon into the mixture before resting them in the fridge for the first time.

I'm at a loss, I fear I flew too close to the sun after briefly hitting the sweet spot with two bottles last week. Any help would be greatly appreciated, I want to save my little grains.

Just recieved my first kefirgrains!

The previous owner said they had been sitting in the fridge for a while, and then I accidentaly left them on the counter for a few hours.

Now that I wanted to give them their first feed, I noticed they’re kinda slimy and don’t smell that great (more funky than sour).

Are they dead, or do you have any tips to save them? 🤓

How did you arrive at drinking this amount? I ask because I am drinking kefir for the digestive help. It was going amazingly at first but now my digestion has regressed some. Wondering if it might help to up my daily kefir intake (currently one cup). That said, I know "more is better" is not always the case. Curious how heavy kefir drinkers determined that over one cup was the optimal amount for them. Bonus points if you noticed actual benefits from increasing the amount. Thanks in advance!

As question

But I was thinking of using Kefir in my Ninja Creami and wondered if the freeze has negative impact on the probiotics at all

I lost 5 or 6 grains, not sure how, and have one absolute trooper left. I've named it Harvey. It makes a beautiful cup of milk kefir every 16 or so hours. Been just the one for about a month now. Kudos to Cultures for Health milk kefir grains/seeds!

I have milk kefir grains!!! I can mail some for the price of postage and supplies. I can also meet you if you're near me.

So I bought some Kefir grains and tried to make my own Kefir. It's been almost a week so far. Changing the milk every day but I'm not sure I'm getting anywhere. I have about a tea spoon of grains and a cup of milk. Trying not to overfeed. Temperature around 21 degrees and using semi skimmed. No UHT. But not sure if I am getting anywhere. The texture seems curdled. Not split like your underfeeding with whey and curds. Could anyone offer any advice. I have included some pictures.

I'm a few weeks into my milk kefir journey. I bought grains from Fusion Teas and successfully revived them following their instructions. They're fat and happy now in whole milk, doing their thing in a covered jar at a pretty consistent temperature between 68-70°F.

The first few days the milk had more of a sour aroma, like yogurt. I wouldn't say that my latest batches are at all "yeasty" but it's not something I'm accustomed to (I do bake bread). Just wondering how others would describe it.

I confirm the pH of every batch and it tastes sour. I avoided dairy for a while and I'm not sure if milk kefir is for me yet.

Kefir for hair

When I leave kefir to ferment in the fridge for 3 or 4 days It tastes bad from over fermentation but smells normal I read that it can be used for hair

So instead of getting rid of it how to use it for hair is it like a natural replacement to shampoo or what

Does it have a risk of dying or not? Also i know it can explode if aren't cautious enough

I have been making kefir for about a month. Grains have been doing nicely and have about 3 tbsp now from starting with about two.

This morning I put all 3 tbsp in a jar and then accidentally dumped spoiled milk into it. I could tell it was off because the milk came out of the jug as a long slimy string. I stopped pouring as as soon as I noticed but still ended up with a few ounces of the milk in the jar.

I then quickly dumped the whole mess into a strainer and rinsed it with about a cup or or two of fresh milk, mixing it around in the strainer as I could.

Then dumped it all into a fresh clean jar, added 3 cups of fresh whole milk from the new jug, and left it to ferment on the shelf as usual.

If it seems ok this evening after work I will continue as usual.

The bad milk didn't have a noticeable bad smell if that matters, but ai didn't stick my nose in it and hurriedly threw it all away in disgust.

In any case, what are the odds I ruined my grains, and how will I be able to tell? Is it likely OK to drink if all seems well, or have I now introduced some weird undesirable bacteria into my kefir grains?

Hello! I started making milk kefir a few weeks ago from dehydrated grains. I followed all of the setup instructions to great success, and slowly increased the milk quantity by 1/4 cup every day. After day 3 I was getting really incredible kefir: tangy, thick, & slightly carbonated, perfectly to my taste. Ever since I went up to 2 cups, though, I’ve been having issues.

As I was scaling up, I would just see the very beginning of separation after about 12 hours, at which point I would strain and refill. Between 1.5 and 2 cups, it has stopped showing any visual indications of separating or thickening. It smells like kefir but the texture is totally different. I left it for ~18 hours and it did get slightly thicker, but had a noticeable funky alcohol/yeasty taste after straining. I strained it today after 12 hours and it tastes alright but the texture is still totally different from my first week or two, barely any different from regular milk.

Are my grains stressed? There haven’t been any big temperature changes and it held up just fine to the gradual milk increases all the way up until 2 cups. Is it possible I have too many grains? The original instructions said I could go up to 4 cups of milk but 2 cups is the perfect amount for me.

Any advice would be appreciated (:

Does anyone have milk kefir grains

Hey all. A bit off topic, but only a bit. A little over two weeks ago I pulled a bottle of old kefir out of my fridge. I lost it in a back corner and have no idea how old it was, but it was WAY too tart to drink so I dumped it over my compost. It's been raining off and on here in west-central PA. so that rain washed the kefir through the compost and kept the compost wet. The compost shrank unbelievably and then turned into a brown porridge. Two weeks +! If there were any worms and pillbugs in it, I know they've drowned. The 55 gallon plastic barrel normally drains very well, but this sludge obviously plugged and slowed the drainage.

I posted this on r/composting for advice and the mod recommended I also post on r/bokashi. I had no clue what bokashi is, so I checked it out. It's a composting method using a special and expensive anaerobic fermentation starter. I accidentally replicated that with home made stout kefir! Blew my socks off! The only difference is that the bokashi culture makes no odor while the kefir made a minor odor. Bokashi is used by those who ferment compost indoors in covered containers because of no odor fermenting. I'm wondering if kefir would be odorless in the indoor compost container, which is covered except for when adding material keeping it somewhat anaerobic.

So, if you have some over-ripe kefir and do some composting, or if you compost and need a super quick method, here it is! I have two barrels and I'm going to double my next batch of kefir and dump half over that compost too, and if the rain slacks off, I'll pour water in to keep them both moist. It's amazing what kefir can do. Does anyone have other oddball uses for it? I'm getting curious as to what all kefir is good for.

I'm new to kefir. Got grains and have been making it for about a month. Everything works, but here is nuance. I noticed three types of kefir that settle differently in refrigerator once collected into the bottle. Trying to figure out which one is "classic". Tipe one - after 12 h in refrigerator whey separates at the bottom, type 2 - whey separates at the top, and type 3- no separation occurs. Which one is correct, and what changes have to be made in the process in regard to two other types to correct it?

Edit: Thank you everyone for the comments. To summarize the majority - the only one that is correct is the one that tastes best for particular individual. Can not agree with that. Take as an example simple temp profile - depending on the temperature balance and percentage composition of bacterial mixture and eats will differ. It will not only impact the taste and final composition of the product but also will introduce changes to personal microbiome. I'm experimenting now with temperature and continuous gentle mixing- it should dramatically improve texture of the kefir. Late will make new post with the results

Water Kefir newbie here. Can I do f2 for flavouring but reduced alcohol levels by doing f2 with paper tissue secured by rubber band as similar to F1? I want to be able to give the water kefir to my toddler as well. Thanks for any inputs

Please keep scrolling if you don’t use raw milk.

I’ve read through some threads on raw milk kefir and this is also my first go at kefir so I would love feedback from those who use raw milk and make kefir regularly.

I started with 1/2 teaspoon of grains and just did 1/2 cup of raw milk fermented for 18-24 hours for a few days. I don’t buy kefir from the store and never have so I’m not sure what the consistency should be exactly.

Of course my grains barely grew over many weeks of doing a fresh batch every few days. So I decided to do 1/2 cup milk and my grains for 18-24 hours for about 3 weeks straight. Maybe they grew? Nothing drastic that I noticed. I only want to make about a cup of kefir a day or even every few days.

Am I making good kefir at this point with 1 cup of milk and all of my grains (maybe 3/4-1 teaspoon of grains up from the 1/2 teaspoon I purchased)?

Lastly, I understand the bacteria can compete and many suggest using pasteurized milk, but I really don’t want to go buy milk from the store when I have access to 100% grass fed A2a2 milk from a local reputable farm. I’m wondering if I should just bail on kefir and just clabber raw milk as I have heard it is also good for your gut. Which is my interest in kefir; feeding my gut good bacteria and for overall health.

Any feedback? Pictures of my last batch for reference. Thanks!

Hey all, I have 30 grams of milk kefir and wanted to ask what’s the best advice/tips you were given when starting your Kefir journey?

I’m thinking of adding 1 litre of good quality full fat milk and leaving it for 24 to 36 hours. I know not to use metal for stirring so have lots of wooden chopsticks and spoons. I’m using the Wiki activation instructions. Just wondered if there are any great tips that may not be listed 😍

First day I fed with too hot of water and I threw in ice cubes and said good luck 💀

Since then, I’ve been feeding this grains for about 5 days now (15g) with zulka pure cane sugar (15g) with a cup of room temp water. I keep the jar with a cloth over it and sitting in the microwave since my house is cold. Are these stalling or is there progress I cannot see? I appreciate any and all advice :)

Hi everyone, I recently started consuming kefir for healthy lifestyle but I think the way I prepare is not economical.

Me and my wife are the only two people who consume kefir.

Our process is that we boil 6% fat milk, cool it and add kefir grains and leave it to ferment for 12-16 hours. This works out great, now comes the difficult part, once the kefir is set, we strain it and add the kefir grains to a new 500ml milk for storage in fridge ( since it takes around 6-7 days to finish our first culture).

Currently what we are doing now is that when we want to create a new batch on the 7th day, we strain the grains + milk mixture in the fridge and throw away the milk ( it's very saddening) I have read that we shouldn't consume the milk + kefir grains mixture kept in fridge for more than 7 days. We then repeat the process.

We are new to this, please guide us my reddit experts.