does anyone know any fruit smoothie recipes that I can make with kefir?

Hello,

I have got some kefir and filled in in a jar with some 1.5% pasteroized milk. But then I went for a trip and forgott to put in the fridge and it was uncooled for round about 5 to 6 days. So my question. Can I use the kefir still when i rinse it off? Or should I start over when I got knew kefir?

Regards

Hi everyone,

I got a tbsp of grains from fusion teas, and did the 3 day activation in 1 cup of whole milk as instructed. However after that, I had to put the grains in the fridge (within a jar with whole milk ofcourse) for a week because I was on vacation. When I came back I thought the grains were dead because when I strained it, there was barely any slime on the grains once the milk passed through, but I decided to try to reactivate it anyways. Jar 1 post-vacay seemed to produce healthy grains again, so I decided to do 2 cups of whole milk with 1 tbsp of seemingly healthy grains for an airtight sealed Jar 2. After 36 or so hours of Jar 2 being in approx 70-73 room temp, I strained and tasted it. The result was a very carbonated sour liquid, which leads me to believe that it came out okay. I then put it in the fridge immediately after for 24 hours.

So my questions are as follows.

1- Is the carbonated soda-like texture mean that it fermented correctly? or does it mean that the yeast is over-active and that I should try a different method?

2- After 24 hours in the fridge, Jar 2's Kefir is still not creamy, but more like a regular milk consistency, even though its carbonated and sour. How do I get it to be creamier like a store-bought kefir? or is that not possible?

Any advice would help :)

I tried ordering some online but they didn’t reconstitute properly so now I’m hoping for a local source. Anyone on the peninsula? Thanks in advance.

WOW is that stuff yogurt-sour. I fermented it in a ball jar with a plastic ball lid screwed all the way on, so it was an anaerobic ferment. It's my understanding that an aerobic ferment produces more yeast flavor, at some point I'll cut a hole in one of my lids and put micropore tape over it so it can breathe without getting contaminated. Just to see how it tastes and if it creates any carbonation. Mine has none whatsoever.
I bought my grains from Fusion Teas. They send a tablespoon of grains and say to use 2 cups of milk at first, so that's how much milk I've been using. I mention that because maybe some strains prefer higher temps? It took three days for the whey to finally start separating, the temperature of the milk was 67 degrees according to my Thermapen. I keep seeing on here that y'all get a full ferment in 24 hours at similar temperatures, but after four strainings to make sure the grains are fully activated, it still took mine 3 days. So either my grains prefer higher temps or y'all's thermostats are broken, lol. I've now got the jar in a water bath with my Anova sous vide circulator set to 80 degrees, we'll see if that speeds things up

Hello

I want to ask about water kefir activation.. I wrongly measured the sugar cane and water...

And I put less water (like 3 cup) and more sugar cane (half cup sugar)

It's also my second day.. The grain is not plump or tranclent, shape look a little different now...

Do I wait the 3 day or just drain it and make new water and sugar.

Is there any science behind the concentration of probiotics in the grains themselves? For example, would consuming say, 1 tsp of grains be equivalent to drinking a cup of kefir?

Is this normal water kefir floaters? I'm new. Still trying to figure out fermentation times... it always tastes too sweet for me until like 5 days

I am curious the reasons why people drink kefir. Is it for diagnosable health issues or healthy people who enjoy more the health benefits? If it is health related issues, I’d love to know how kefir has helped resolve those for you. I have had my own health issues, especially with digestion and gut health which is what is leading me to start kefir myself.

I have started making milk kefir, and I have got my daily routine so I have a constant supply of kefir. The milk kefir needs about 24h to be ready.

Because I like my kefir I started recently a water kefir. I used the manufacturer’s recipe, water, brown sugar, lemon and some dried fruit. Quite easy. And it works, tastes like what I remember as water kefir when I was a kid.

But it takes so long to get a result. I need for the first ferment 3 days, and the second 2 days minimum. The kefir looks very inactive, the manufacturer described that in the first fermentation there will be produced a lot of carbon dioxide. It will look a bit like a lava lamp when the grains get to the top because of the produced gas and sink down again…

My kefir is not that active. There are two or three bubbles when I knock on the jar, at most.

Am I doing something wrong? I have a room temperature of 20 degrees Celsius

I've been making my own kefir for a few months now. North Carolina's erratic temperatures have made my batches wildly inconsistent. I'm in it for gut health, not taste, so I tolerate it.

But then I went on a mini vacation without a freezer and couldn't be bothered to lug around a blender. I figured, "How bad could it be?" The answer: absolutely terrible. What had become semi-enjoyable as an acquired taste now makes me want to gag. It's yeasty, sour, and the texture is all over the place. Who knew a blender and half a frozen banana could make such a difference?

This was a test run since I’m going overseas next month and didn’t want to bring a bulky blender. I was looking at travel blenders, but they wouldn't handle frozen stuff. I wonder if it's the frozenness that helps or just the banana.

When you run out of Kefir, do you feel a noticeably difference in your well-being, even if it‘s just 1 day, or even instantly?

Do you wait past the 36hrs for the whole thing to eventually be ready or do you give up and start over?

I have been fermenting this water kefir for a month now, they seem to get smaller compared to when I first got them, they are like the size of a sugar cube and alot of them, they seem to stop getting bigger but they are multiplying. Is this normal?

i just bought a bottle of the collective unsweetened kefir from the store and drank about a cup of it with honey on an empty stomach. i have read that store bought kefir is not as strong as homemade but i am still slighty concerned of any problems i might have.

I drink kefir everyday first thing in the morning. Can i add a bit Himalayan salt to it before i drink it, to make it tasty? Will it diminish the benefits of kefir or harm the live bacterias? Please advise. Thanks!

There’s also some limited evidence that fermented foods or drinks like kimchi or kefir, which contain diverse communities of bacteria, can help replace the good bacteria you may have completely lost, Dr. Kiela said.

Dr. Langdon also suggested incorporating ginger into your diet. There is some evidence that it can reduce some of the symptoms associated with taking antibiotics, like nausea, bloating and gas. Try steeping fresh ginger in water to make tea or blending a tablespoon of grated ginger into a smoothie, Dr. Langdon suggested.

Should you take probiotics?

More than a decade ago, preliminary research suggested that probiotic supplements could help with some of the more sudden side effects of antibiotic exposure, like diarrhea and cramping. That prompted physicians to begin recommending probiotic supplements along with antibiotics, Dr. Kiela said.

However, newer and more robust research suggests that probiotic supplements have no significant benefit for the gut microbiome after antibiotic use. And some research suggests they may even slow gut recovery down. When a limited range of microbial species are introduced into the gut via supplements, Dr. Kiela said, they compete for space and nutrients, and may even produce chemicals that prevent your own beneficial gut bacteria from regrowing.

The bottom line, he said, is that taking probiotics probably “won’t hurt.” But will they help your microbiome rebound to exactly how it was before? “The answer is no,” he said.

I ordered grains online and just completed my second fermentation (first was 48 hours, second was 36). It smells sour/like a barn and tastes very sour.

I typically drink store bought kefir but decided to make my own to be more cost effective. Is the mainstream stuff just watered down or is something wrong with my batch?

I ended up mixing a few table spoons with a cup of fresh milk and it tasted okay, but no where near the flavour profile of store bought kefir. I'm also feeling a bit nauseous lol... Looks like I just made sour milk

What am I doing wrong?

I’m not talking crazy over-fermented. I change out my milk / grains once per day, so 24-hour counter ferment. I’ll occasionally eat some of the grains to keep them in check, and pour off the whey and drink it immediately to have a slightly thicker end product, which I save and mix with fruit (and yogurt), blend into smoothies, etc.

Guess I could cut the grains way back to ensure it’s not over-fermented, but curious the thoughts. Over seems a little better than under? But I really have no idea. Thoughts?

If they are on their second ferment and have been put into the fridge? Is there still a risk of the bottle exploding?

I did search the sub, and while I've seen a bunch of comments about drinking the raw goat's milk kefir (from the pet aisle), I can't seem to find any answers about making kefir from the raw milk itself. What do you all think about that? I get raw pet food from a reputable source & was thinking abt getting some (milk) to try..?

I started a tablespoon daily of organic store-bought kefir (Alexandre and Lifeway) and have been noticing bad gas and stomach upset (discomfort, softer stool but not diarrhea) for like a week now. Thing is, I skipped the kefir yesterday completely and STILL experienced gas/stomach symptoms after eating dinner?

I’m not sure what’s going on as I haven’t changed anything else in my diet and eat very healthy (low sugar, lots of fats, fiber, protein). I also don’t tend to get upset stomachs unless I drink too much prune juice or have too much Brussel sprouts. Basically I don’t have a sensitive stomach…so is this the kefir and is it normal?

A year ago we started making water kefir. We used about 40 grams of kefir grains and 80 grams of sugar in a liter water. For the first fermentation we waited 48 hours and for the second we also waited 48 hours outside the refrigerator. After this we put it in the refrigerator.

It was delicious. I consumed about 2 big glasses a day and got sort of addicted to it.

But then I developed gout, which I had earlier but disappeared when I turned from an omnivore diet to a WFPB diet.

Now we stopped making and drinking water kefir and no more gout. There seems to be a relationship between alcohol and gout. For the same reason I tried to avoid alcohol as much as possible.

So my first question is if it is possible to produce a fair amount of alcohol to get a sort of addiction and trigger gout.

My other question would be how to produce water kefir and limit the amount of alcohol.

EDIT:

Something I forgot to mention is that our kefir grains did not grow much/at all. Can this also be related to a high alcohol percentage?

I'm fermenting my first batch of kefir (3/4 tbsp to 2 cups milk). It's been going for 36 hours and doesn't look like it's done. I have It in a 2 cup glass Pyrex covered with a napkin and a rubber band. It's been in a dark cupboard the whole time. The room temperature is comfy. Am I doing something wrong?

Edit: these are active Kefir grains that I got locally. They looked and smelled fine to me.

I mixed kefir instead of milk with an instant pudding, then molded them into little bites. They are delicious 😋 thought I’d share!

Summer is ending and fruit prices are getting high What are veggie kefir recipes? I like to drink mine on my way to work....

Has anyone else seen actual culture come out in their stool? Have I overdone it? Am I in any danger ? I tend to overdo things. I’ve been drinking a glass in the morning and at night for about a week. It happened a couple of hours ago and now my stomach feels a little messy. Just to see cloudy white little cultures all mixed in, in the toilet, kinda freaked me out this morning so I skipped drinking it this morning. Maybe I’ve overdone it and need to fall back a couple of days and just let my body adjust?