Hi, I got water keifer grains saturday and i haven’t changed the water or fed them yet. Today is Wednesday. What can I do to make sure there still good?
Large dumps? I have been drinking about 16 oz of milk kefir every day for about 2 months now…it has gotten me regular but I am concerned about the large amount of turds…the pile is way more food than I eat in a day with some going from the bottom of the drain hole to about 2 inches out of the water laid up on the side. I have even had a few scrape my rear cheek as they fall like trees instead of dropping into the bowl. Is this normal. Little bit worried here
Is my kefir meant to curdle? The milk has completely curdeled and the kefir has separated! I think the room was too hot for it; it’s very sour! Thank you in advance
yes as it ferments whey will form and, eventually, the curds will float on top. The way to prevent this is too give it an occasional stir.
Once the kefir is decanted the same thing will happen again, but just give it a stir or shake and everything will be fine.
Are my kefir grains spoiled? For some time now, it makes this weird mold on top of the kefir.
It just looks like you are leaving to to stand for too long. Try giving it a regular stir.
Hi everyone… I have enjoyed store bought kefir with no side effects but recently started making my own and have immediate slight nausea and bloating –then loose stool…is this normal?? should I stick with it to see if it goes away?? I have not had any gut in the past and have no problem with dairy. Thanks!!
Sounds like you started with too large a portion. The gut needs easing in to a kefir diet otherwise the resident bacteria go into revolt. Some recommend that you start with just a spoonful and gradually build up to a glass.
I would suggest you stop for a few days to allow you system to settle down and then gradually reintroduce kefir into your diet.
Can I replace milk with milk kefir? I drink quite a bit of milk but it seems that kefir would be a bit more healthy. Thoughts?
Yes but don’t start off drinking it by the glass full.
Yes indeed you can freeze them. I’m working with a batch now that
have been frozen almost a year. I’ve been culturing milk kefir for
about 4-5 years now. You have to boil a large pot of water and let it
cool to room temp, use that to rinse your grains very well of all milk.
I take 2 layers of thick paper towel and place rinsed grains on that,
then blot with more paper towel (gently) and let them air dry a few
minutes only. Then take a large zip-loc freezer bag and Carnation
Instant Nonfat Powdered Milk and pour the powder into the bag and place
your grains inside let the dry powered milk coat your grains really
well. Add more dry powdered milk, don’t be stingy with this as it will
protect your grains. Push all air out of bag and seal it take a marker
and write date on bag. Put in top shelf of the door of your freezer
and don’t let anything get laid on top of it. I have successfully
frozen kefir grains for 6 months they bounce back very quickly. It’s
great to be able to take a break from culturing, but now I’m craving
kefir and can’t wait until mine start to form pockets of whey. I have
another batch in my freezer I’m going to work with this December to see
if they can revive after being frozen 1-1/2 years. If you want my
instructions I’ve written on how to bring them back (you have to use
less milk and very gradually increase ratio of milk to grains) write me
at firstname.lastname@example.org and I’ll send you a copy of my booklet I’ve
Hello, Not sure if people still use this forum but I have a quick question. I just realized that I have been mistaken curds with kefir grains this whole time. How do I decipher between grains and curds? I strain it all through and I get small white, cloudy puffs and I don’t know if there grains or curds. I fear I may have thrown the grains out when i over fermented and now im just creating curds instead of actual kefir. Is that possible? please help, Thanks!
The curds will break up when squeezed or crushed, while the grains will be more like a sponge (jelly-like almost) and retain their shape somewhat. It may be hard to tell with the smaller grains though. I personally don´t bother with the small grains since I have enough large ones for my own fermentation. Unlike the norm, I also do not use a sieve to strain my kefir, I ferment the kefir in a mason jar overnight and just dump it all into a bowl and scoop out all the grains with a spoon. It may be possible that even if you have thrown out all the grains that the curds you have been saving will still have the kefir bacteria in them. Does it still taste like kefir? But you would have to see if the kefir ferments or not in your next batch, you may need new grains.
Thanks a lot for the response! I really appreciate it. The next batch did taste like kefir. I think I’m down to very small grains or possible just the bacteria on the curds(seems hard to tell, as you said) I going to keep trying and see if they grow, if not, Ill have to order some new grains. Thanks again.
You must still have some grains in there because otherwise your ferment would become so weakened that you’d end up getting something more and more like plain milk each time you made a new brew.
My grains can get quite small but I’ve never had them small enough to pass through a sieve. Try changing the conditions a bit and see if they will grow; where you leave you kefir to brew, cooler/warmer, lighter/darker, try a different milk – goats milk is good, or sheep, or my preferred is jersey.
I have the same issue. When I strain it, I never have cauliflower-gummy grains grow, just soft lumps (curds?) and whey. They both taste good, continue making more and are useful but wonder If I’m getting the full benefits of kefir. I am doing all the proper things. Will they ever grow. ccurred to me that I may have mesophyllic yogurt not kefir. Thoughts?
See what I have just written above, in reply to Anthony, but don’t worry about your grains being small. Small grains are better as they have a greater surface area. If your grains ever start to grow large then you are better to break them up for this reason.
If you had thrown out all your grains all you would be making would be sour milk. If you are getting kefir then you still have grains left.
If you are using a plastic sieve to decant, as you should be, you can gently rub the curds against it with the back of a spoon. Curds will pass through grains won’t. The grains are quite resilient to gentle treatment so don’t be too worried about damaging them.
Alternatively you can put them in a jar, cover with fresh milk, screw the lid on tightly and give the whole thing a jolly good shake. This will disperse the curds and any solids left should be grains. I do this with every fresh brew.
You should not allow curds to remain on the grains otherwise you weaken their ability to perform. Curds stop access to fresh milk and the grains will eventually starve to death.
Thanks! I can’t seem to isolate the grains in my strainer. But I think I’m making kefir cause within 12 hours, it’s starts to curd up and milk does not do the same. It also has the tart taste and I’m not sure if sour milk would have that.
Can anyone tell me if they’ve had this happen to their kefir whey?
If so, is the whey still safe to use?
In my experiences of kefir making, I have never seen this before. Even when I over-ferment. I would not try to use this.
This looks like the whey hasn’t been adequately strained. It looks as if some of your kefir has made it through the cloth then separated. Curds will always float. In future use linen or a jelly bag rather than cheesecloth or whatever you have used.
To be honest though, to be on the safe side without a closer inspection, I would pour this on the garden or compost heap rather than drink it.
So have have been making & drinking water Kefir for about 3 weeks. I love it! The first week I felt sick but I figured it was because my gut has been so screwed up from taking antibiotics all the time for sinus infections. The 2nd week was a lot better. I started loosing weight & have way more energy. So now I’m at week 3 & have lost 10lbs. But my face feels flushed & sometimes inflamed in the sinuses. I was told by my doctor I have airborne allergies to 2 grasses, 2 types of dust, American Cockroaches & cat hair. Now I constantly keep my house clean & have my cats groomed regularly. Besides, the allergist said after awhile you get immune to your cats. They are 9 & 4. Also take Nasocort & Zyrtec daily.
Now have read that Kefir helps with allergies & I am wondering if the sinus issues are actually a die-off process in my face & not really an allergy issue. Another reason I think it might be die-off is I haven’t had any vertigo issues like I normally do since I have the inner ear disease Meniere’s.
Anyone else have or had the same issue?
It is certainly possible for symptoms to get worse in the initial stages of kefir consumption. Other users have reported this happening. I would be worried about a 10lb weight loss over 3 weeks unless you have been taking other measures though.
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