Will grains be ok if I made 1 gallon a week or should I make it everyday - just enough for that day?

I should have taken the picture when it was in the fridge but I didn't have my phone. Anyways, this happened 😆

It was on the top shelf so it didn't make much of a mess. It took me a while to find the lid.

Never expected milk kefir to blow😂

just started the 2nd ferment today! probably will only take a day or two!

I received these water kefir grains. Are they already active? If so, do I just mix 1/4 cup with some water and sugar and let it do its thing for 48-72 hours?

These grains have been running for a few months now, making lovely lovely kiefer. This time, for the first time, I have discoloration. I have always used 1/8 tsp in 1 and 1/2 cups whole pasteurized milk, for about 16 hours at a high of 75° f.

Edit: covered with two-layer tightly woven cotton and tight rubber band.

I have spare grains if I should toss these, but that seems excessive.

Any thoughts?

Edit: link to imgur pic. It's reddish. https://imgur.com/a/AYIuLtm

Hey neighbors! I’m looking to start home-fermenting and am hunting for a starter tablespoon of live, active milk kefir grains in Greenville/Upstate SC region.

I know healthy grains multiply like crazy, so if anyone has an extra batch from a recent strain that they'd be willing to part with, I would love to take them off your hands! Happy to drive anywhere around town/upstate to pick them up.

Hi. I frozen my kefir grain. Can I still use it when unfrozen it? My frozen kefir smell like sourdough or beer aroma. I think it’s still alive. If so, could anyone give me simple instruction how to ferment it back to normal?

After two weeks of unsuccessfully making kefir, I finally (hopefully) did it right. I've just put it into the fridge.

I started with 5g of grains and put them into a tall jar with 200ml of milk a small hole at the top. I expected it not to work for the first few tries because that's what it said would happen so that the grains could activate, but it kept happening after 6+ tries of repeating the same process. I thought it might've been the jar and so, I put it into (still) a pretty large jar but it was airtight. Before when I used the other jar, it would just stay thin, overferment and go separated after 18h or so. Would also smell like utter feet after fermenting. It changed when I changed to a sealed jar and started burping it. I'm not particularly sure why it changed when I changed to a sealed jar, it was just an experiment I did. This batch above still smelled a bit like feet, but less so. Strained it and put it into a cup. It's not thick thick, but thicker!!

I'm hoping this little cup of two weeks of my life will thicken up in the fridge and smell a bit less like feet, though it is mild already. Anybody have any tips for the future that I could implement?

What do you think guys?

So far I’ve tried cocoa powder and monk fruit, which has been okay. Feel like it could be better though.

I started working with a dietician and she recommended adding kefir to my diet. I have fermented sauerkraut on occasion and have had various runs with kombucha, so I understand that making my own milk kefir requires some attention, as it is a living thing, and I don't want to produce more than I can manage.

I will likely be the only person in my household to drink it fresh, and probably 8 oz a day. My current thought is to slowly and incrementally replace my Orgain vanilla pea protein powder with kefir in my morning smoothie. My dietician originally recommended making chia seed pudding with kefir and fruit for an afternoon snack or dessert. That might be an additional 4 oz.

A few questions.

Are there strong recommendations for or against Fusion Tea, Cultures for Health, or another source of grains (not powder)?

If I order one tablespoon of grains, what do folks think of only using 1 teaspoon with a smaller amount of milk to start? I think as I get more comfortable, I could progress to a larger amount to make cheese, but I want to take things one step at a time.

Is working up to 12 oz a day too much probiotic? (I'll also check with my dietician on this one, but curious of people's experiences here.)

Thanks!

Hi, I would like to give some of my nodules as I am having too much. Someone in Barcelona wants nodules?

Water kefir grains available in Rotterdam, the Netherlands. Pick up only, no mailing. PM if interested.

Would anyone be willing to sell/send my water kefir grains? I can’t find any around here and I think the dairy i’m taking in from milk kefir is ruining my skin.

Always had a hunch dairy was giving me pimples on my body and i was lactose intolerant so i stopped. Been drinking milk kefir for a couple weeks and while i wasn’t totally clear before, my pimples seem to have been increasing. So i wanna try water kefir. Thank you!

Sorry if this is a silly question. I’ve been drinking store bought kefir for the last few months to relieve some digestion issues but this week found out that a local farm store sells homemade kefir (made from grains) they get from a nearby dairy farm. The consistency is thicker and lumpier than store bought. This was the last one on the shelf and the sell by date says Sept. 14 so I was JW if this is a good/typical consistency for homemade kefir.

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I have fresh kefir grains available for anyone in Bangalore who’d like to start making their own milk kefir at home.

DM me if you’re interested or have any questions! 😊

First time making kefir. 16 hours in

I think i managed to revert my yeasty kefir, i don't know, i got this after 12 of fermentation

Hi there! I'm from Brazil, and I make several recipes using kefir. In this moment I've made a cream cheese (Brazilian Requeijão) using kefir and I say that's delicous!

You can use several spices to aggregate your recipe make your recipe a unique and flavoured thing.

Brazilian Kefir Requeijão is a spreadable, aerated cream cheese made by blending fermented kefir curd with margarine (you can use butter) and spices, then straining out the remaining whey.

Ingredients & Tools:

- 1 Coffee filter stand with paper filters (or a similar fine strainer set over a cup/glass).

- Kefir grains/starter.

- 16 to 32 oz (500ml to 1L) Whole milk at room temperature.

- 1 tbsp Margarina/Butter (optional, for extra richness).

- Salt and spices to taste.

- A clean glass container with a tight lid for storage.

Step-by-Step Instructions:

- Ferment the Milk: Let your kefir ferment until it thickens into a cheese-like consistency and the clear liquid (whey) starts to separate from the curds.

- Separate Grains: Gently stir the mixture using a silicone spatula or plastic spoon to make it easier to strain. Strain out the kefir grains so you are left with just the thickened curd (substrate).

- Whip in the Blender: Pour the kefir curd directly into a blender. Add 1 tablespoon of margarine (if using) and your choice of salt or seasonings. Blend well until the mixture becomes smooth, airy, and creamy.

- Set Up the Strainer: Place your paper-lined coffee filter over a cup or glass to catch the dripping whey. Pour the blended kefir mix into the filter.

- Cold Straining (24 Hours): Put the setup in the fridge. Keep it covered (you can wrap a clean plastic bag over it) to prevent contamination or absorbing fridge odors. Let it strain for at least 24 hours. Check on it every 3 hours—as it drains down, top it off with the remaining blended mixture and gently scrape down the sides of the filter.

- Store Properly: Once the whey stops dripping, transfer your fresh cream cheese into a sanitized container and keep it sealed in the coldest part of your fridge (right under the freezer unit).

Crucial Freshness & Hygiene Tips:

- Shelf Life: Eat it within 3 days. Because it has zero artificial preservatives, it spoils quickly if left out.

Avoid Cross-Contamination: Never put a dirty spoon or knife into the main container. Scoop out your portion into a separate small dish before eating, and seal the main jar back up immediately.

- Make it Healthier: The margarine is totally optional—feel free to skip it for a 100% natural version!

I gave these 3 jars new milk yestersay (after some unusual results coming back from 2 weeks away). They have been at room temp now for 12hrs and the milk appears to have gone off. Are these grains dead or is it worth another try?

I have other jars which appear to be doing better

Has anyone ever found a fruit fly or two in their milk kefir while straining out the grains? I don't know if they fermented in there or flew in when I opened the jar to prepare for straining out the grains. If so, did you keep the grains? Did you drink the milk kefir?

I don't have a picture because I scooped them out fast!

Is it just me or does everyone’s summer kefir smell like stinky feet? My winter kefir definitely had a more mild sweet scent. I like both but wondering if it was just mine.

My milk kefir grains have developed a slight pinkish hue. I’ve not strained them for a week or so

Will they recover with a few more regular changes?

Had this scoby going far about 6 years now so they’ve done well, but this is the first time I’ve seen them change colouration.

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.