hello all,
well I know it's winter so I left the kefir out for a day and 1/2. I can taste a little yeast flavor and it has sour mixed with a little fiz to it. I just want to make sure its normal. I got the grains from amazon, the Ice pack it came with was melted but I thought I would try it anyways, so i hope this all sounds normal. let me know your thoughts please. thank you,
Rosina
Yes , that all sounds absolutely normal to me . It takes sometime for the the grains to settle into a new environment. The kefir will change overtime and get thicker . You will know all is well when the grains eventually start multiplying slowly . Don’t despair if it takes longer than you anticipate . Great that you are making your own kefir . It is superior to the supermarket kefir . It is really a different product . It has a greater variety of probiotic bacteria and yeasts and they are in greater numbers . It’s the best thing that you could do for your gut . Congratulations Rosina .
Oh yes thanks to everyone here on the forum for PA we all take care of each other, I am so Blessed our Lord introduced me to you all. I would have died already. I will keep reusing the grains then, I put the ones i'm not using in milk in the fridge, thats what the little package said to do. I have a new batch started on the counter now, our house is little and cold so it's taking longer than 12 hours.
My sourdough starter responds more slowly when my house is cold. I sometimes either put it down by the radiator where it is a bit warmer. Or make the oven about body temperature and put it in there. When I do that I put a warning sign so nobody turns the oven on before taking it out. I have never made kefir.
sounds normal to me.
I take a couple of spoons full of my kafir and add to a fresh batch of milk to start the process in the fresh milk. It then starts to thicken in about a day, depending on the room temperature .
There are lots of videos on YouTube that will help too.
As others have said, it does take a few days to re-establish itself after you first get it. Are you doing it aerobically (in a jar with kitchen roll on top, secured by an elastic band) or anaerobically (in a jar with a pressure sealed top)? The anaerobic method often creates a fizzy kefir. I normally use organic whole milk but I accidentally bought filtered whole milk recently and it was just as tasty. For easiness, I produce just a cupful a day. I pour it through a sieve ( needs a bit of help with a plastic spoon) directly onto my homemade mueseli, rinse the jar, return the grains, add the fresh milk and reseal. I have to remove some of the grains every 5 days to keep it down to about 2 teaspoons worth. My kitchen is always between 18-20 degC. Hope this helps.
hello Budsa,yes thank you any new information helps as I am new at this so I'm always wondering. so do we get to keep on using the same kefir over and over again, I know now that it grows and multiplies, I only have a wire mesh strainer I used I havent found a plastic one yet at the store. and the rest of the kefir that came from amazon I have not used it yet, I stored it in the goats milk in the fridge for now.
I use a metal sieve and have no problems whatsoever. The grains keep on growing - they have not been killed :-))
oh thank you, I will keep on doing this as is.
Oh yes so how many times a day do we drink it, I had three drinks yesterday, I did not want to over do it my first day. I've had a little more today.
Personally, I have never used more than half a pint of Kefir per day. Its always best to make any changes in your diet like this gradual, as you risk upsetting your gut, resulting in constipation or diarrhea. Dont worry about the wire strainer, it can only effect things with prolonged exposure. The grains you have now will work for as long as they are fed. You should never need to buy more.
Tip. Give your jar a swirl 4-5 times per day to make sure the grains are getting fed well.
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