Kefir for Health: A Fermented Alternative to Yogurt

I've been fermenting my own grains for dairy kefir for years now and still cannot stand the taste. I've been choking it down all this time for the health benefits, but can't really tell you that I've seen any. I love full-fat plain unsweetened greek yogurt and, occasionally, make it myself at home. Kefir has something like 57 different strains of probiotics; yogurt only has, at most, 5.

So, my question is, what if I use fermented kefir milk instead of unfermented milk for the yogurt? Would the abundance of probiotics in the kefir proliferate in the yogurt? If they stay active but don't reproduce, I could keep on fermenting with the grains and use fresh kefir every time for the yogurt. Any thoughts on this? I have, recently, taken to mixing the kefir into the yogurt and consuming that, but it's not thick as I like it. Or am I totally wasting my time with the kefir since I can't see any health difference? I have ibs-d and insomnia and the kefir is said to help with that as well as with so many other health issues. And, I must admit, when others get sick or have allergies to pollen, I don't so maybe there's a benefit that I'm not seeing.

Also, to ORH, hang in there. If you know Jehovah God, then you know Who wins this battle. Embrace His will and all will be well.

I made the Ginger Ale Kefir, thanks for recipe, it is really good, and I drink it often.

Kefir should be started at a tolerable dose of 2 TBSP and then work your way up as your gut restores the enzymes gradually... I can tolerate two cups a day . No diarrhea

First you will to discontinue consuming kefire for a few days and see the result. Diabetes most often is cause of SIBO, so the main thing you must do is to reduce, even exclude all fats from your diet. It will stop your diarhea&gas immediately. Milk&all milky consist of sugar called galactosa, non -digestion of which, in your case, may lead to serious problems with liver, so as globuls of triglycerides( milky lipids). Make the changes in your diet only and you will avoid al troubles.

Wish you best.

I have been making and using kefir for about a month or so and like it drink 20oz or more a day, morning+night. I have recently been experiencing very loose stool and gas. I have high BP and type 2 diabetes. But I take metformen twice a day 1000m for it and stays around 100. For BP I take lisinopril, amlodipine, metaprolol, hydrochlolothiazide (! )

Could any of these with kefir be the source of the diarrhea?

You can get the Kefir kit from Dischem.

Hello Deirdre... You probably have made many more discoveries since writing in 2010 all valuable. At least now you know if you ever have trouble getting to sleep what to do... and the rest of us have more proof of it if we use it for that which am just beginning to do. If anyone can ever find book(s) by someone who wrote under the name Gurudas and was published by Pegasus Products get the book - there are details in it that go far beyond what usually we find - the foods you mention, for example - all the esoteric values of them. Have the flower essences book myself - which contains fruits and foods which bear resemblance to their flowers in terms of properties - spiritual, physical, and mental. There is a Spiritual Properties of Herbs book, and two volumes of gem and mineral information - have read them all and signatures having to do with properties and effects are all over. Celery is one: note the stringiness of it which relates to nerves - which it calms.

I know you will probably not see this but thanks for making me laugh! ;D I mean.... it's wonderful to read 'not many people like my grains' - because I guess I'm like you.... I try to give stuff and generate enthusiasm but it doesn't always work. Thanks again....

Kefir grains don't like fridge temperature. Low temperatures disturb the balance of yeast and bacteria in the grains. It is mainly yeast surviving and working after the fridge, that's why resulting kefir may be runny and yeasty. Other lactic and yoghurt making bacteria in the grains are affected and it may take some time for them to develop again. Kefir is generally thicker if made at higher temperature but may lack flavour, due to more yoghurt making bacteria and less yeast working.

Elena

If you use kefir itself, not the grains as a starter, inoculate milk with a small amount of kefir, then your next kefir will be milder in taste. Kefir made with the grains is actually a starter in the commercial setting, it may have too many bacteria and yeast.

If kefir is left on the bench to ferment more after it is ready (thickened) it will have a buildup of lactic and acetic acid which will eventually suppress the yeast and bacteria. Not really good to have too much acid.

Elena

The easiest way to drain kefir is to heat it up to around 35-40°C inside and then drain through the cheese cloth or muslin. It drains within a couple of hours, not days this way. I make fresh cheese (Tvorog) this way. All bacteria and enzymes are still intact at this temperature, Tvorog keeps fermenting in the fridge.

Elena

Herbal,

You may be either allergic to kefir or have infection in the pain area. Find out the problem.

Best wishes,

P. Raghavan.

Hello Mr. Raghavan,

I was reading on kefir, also started making it, and having it for week. While reading I came across this site and it was wonderful to read. I have a problem that somewhere within a day or two, I got a very bad pain in my back and it is still persisting. I took pain kill too, as it was difficult to breath..I think I started with a cup..I want to continue...Please if you can give some suggestions.

I am going through the beginning stages now myself, This is about a week in and I have been sore everywhere. I have been feeling like ugh and I was saying this has to be the storm before the calm. Thank you for your comment, it was just what I needed to hear.

Do you think water kefir would work as well? Did you start with particular brand? thanks!

I like the thought of using kefir milk to make yogurt. My homemade kefir, even after a second ferment, is just not a taste I like. Also, my dh doesn't like the 'mess' it makes with it fermenting, straining, etc. I like homemade yogurt and, if this is really a good idea, then I'll make a batch of kefir milk, use it to make yogurt and then just keep using my yogurt to keep it going. I don't know if there is any science showing that the kefir bacteria/yeast/etc can grow in the yogurt process thereby making the yogurt more healthy. I like kefir because it can repopulate the gut and yogurt cannot. Can anyone give me a reason not to do this? If you have done it, can you tell any difference between regular yogurt and kefir yogurt? I use yogurt like sour cream on my oatmeal in the morning, wierd but a taste I like.

Over the last couple of weeks I've been making kefir from organic whole milk, and enjoyed the results. I've also made some delicious kefir cream cheese. But I've found since having it that my appetite has shot through the roof, and especially a desire for sweet food. I've always had a good diet but have a tendency to put on weight. However, recently lost two stone in weight at Weight Watchers, so obviously do not want to put this back on through an overactive kefir driven appetite. When I stopped having the kefir my appetite returned to normal. Has anyone else experienced this?

Hi saw your post and wondered if you got hold of kafir in Windhoek. I am looking for this product currently. Please get in touch if you did.

Hi did you ever find Water Kefir in Windhoek? Or Nam for that matter? Also looking for some. Please let me know. Thanks Toni

Espetacular, magnifico o kefir. Curou-me varias enfermidades que me acompanhavam desde adolescência, como gastrite, colite ulcerativa diarreia e falta de absorção de vitaminas, minerais, enzimas e produção de hormônios a níveis ajustados.

Don't quote me, but I thought I heard somewhere that natural death (as opposed to an accident) starts in the gut.

Bibi,

There is a typo error. It should read as " If a person takes one half cup of kefir in the morning ..." instead of " If a person takes one half of kefir in the morning ...". Sorry for this error.

Some probiotic strains in kefir may not survive in stomach acid. Stomach acid will not be there in the morning on empty stomach. If one takes kefir in the morning on empty stomach, the effectiveness of kefir will be high.

Best wishes. P. Raghavan.

P. Raghavan, you wrote, "If a person takes one half of kefir in the morning..."

A half of kefir? Do you mean a half cup? I take 4 ounces of dairy kefir daily for my ibs. I have done some research, but I don't think I ever heard of on an empty stomach. I'll have to try it that way and see if it makes a difference. I usually take it before bed (over 2 hours after my last food) so that I get the tryptophan. I also add turmeric paste to it before drinking. Not so very tasty, but I am blessed to be able to drink it down without actually tasting it.

For those who don't like the sourness, do a second ferment to mellow the taste. (Strain out the kefir grains, then cap the strained kefir milk tightly and let sit on the counter, unrefrigerated, for several hours. If it gets effervescent and you don't like the sparkle then just don't leave it so long. Mine is thick, creamy and not sour at all after 2 hours out like this. Then put in refrigerator.)

Kefir and Life Expectancy

During tenth century, some shepherds in Bulgaria accidentally discovered Kefir when they kept goat milk in their leather bags lined with goat's intestine. The probiotics in the goat's intestine multiplied in the stored goat milk. When they drank this fermented food, they felt healthier and energetic. They kept this information as secret. They supplied Kefir starter only to their friends and relatives on condition that they should not supply kefir starter to anyone else and also should not reveal its benefits to other people; otherwise, kefir will loose all its powers.

In the year 1905, Russian Government ordered its scientists to rediscover kefir. Russian scientists went to Bulgaria and rediscovered kefir. Then kefir production started in Russia. Russian doctors gave kefir to tuberculosis patients and people with intestine problems initially. According to the document available in the net " Home remedies that some people have said worked for them ", some people are still taking kefir to cure tuberculosis. Kefir contains about 30 probiotic strains whereas ordinary yogurt contains only 2 probiotic strains.

Russian microbiologist who won Noble Prize in the field of medicine (year 1908) " Ilya Mechnikov " did a study on kefir. He divided the population of Bulgaria into two groups:

1) Kefir consuming population

2) Non-kefir consuming population

He counted the number of people who were above the age 100 in each group. The number of people who were above the age of 100 per 10000 population in Kefir consuming population was very much higher than that of Non-kefir consuming population. His conclusion was kefir consumption increased life expectancy.

My own feeling is if a person takes one half of kefir in the morning on empty stomach for about 2 days in a week regularly, can expect his / her life expectancy to go up and will face less number of medical problems since a considerable number of diseases originate in the digestive system.

Best wishes P. Raghavan.

Hi there. Did you ever find grains and begin producing? I am local and in search of grains. Please let me know.

Hi, I'm new to kefir so needed some guidance. I have melasma on both my cheeks. Through your post got to know that it gets treated with kefir. Please advise me how should I consume and the quantity. Thank you Amla

What did you exactly feel the first 2 weeks of taking kefir? Did you feel more fatigue, sleepy, lethargic and seem like your symptoms got worse? Did you have fever?

Looking for Water Kefir in Windhoek!

Dear Amit,

Thank you for sharing your kefir story!

I love milk kefir. I found it interesting that it lowered your blood pressure. I thought I would mention, for those who do have low blood pressure, that I tend towards low blood pressure (90/60) but have never had trouble with it lowering my pressure further. Perhaps kefir, like many natural remedies, has a normalizing effect.

I will have to pay attention to whether or not the most fresh kefir seems more effective. A very interesting observation.

~Mama to Many~

Hello All

Lowering of blood pressure is the first thing that happened to me after the very first consumption of home made milk kefir( 30 -40 ML). It has a sedative like effect, maybe thats what people are calling brain fog...( actually I experience a kind of sleepyness which goes away after 20-30 minutes). But the blood pressure remains lowered for a long time. This is very good for someone like me who has high blood pressure. I almost dont feel the need for my BP meds but I stay on them to be on the safer side.

Once the sleepyness goes away, the head clears up and feels sharper and more alert.

The skin look and feels better.

My Breathing is better.

(Initially after taking kefir, my sinuses started clearing , a lot of mucous came out. for a couple of days.)

Another good effect of the milk kefir which I observed upon myself was that my acid reflux was GONE! This happened inside 2 days. I have a feeling that taking too much of kefir brings back some acidity. So now I just take about 5-6 tea spoons at a time(1 mouth full).twice in a day and give a break of 1 -2 days after every 5-6 days.

I would recommend taking the milk kefir fresh and directly after straining the seeds/grains. It did not seem so potent when I had it after keeping it in the fridge.So if I want to have it after an hour, I cover it and let it sit in tumbler at room temp.

incidentally the kefir I make comes via a "milk kefir "culture I bought from someone who got it from Australia.

I would recommend Milk Kefir. I think its heart friendly too.Its definitely lowered my Blood pressure.

Google> Dom Kefir to go to Dom's site. A load of Info there on Kefir.

Warm regards ,

Amit Nayar

Dear Suseeq,

I think it will be fine. I "lost" my kefir grains in my fridge for a couple of months. I finally found them in a tiny plastic container. Usually I use glass. Anyway, they were fine and the kefir I made when I found them was fine.

You have probably thought of this, but I would leave some grains home just in case. Losing kefir grains to lost luggage, or some other travel related issue would be a shame if you had none left at home! :)

Happy travels!

~Mama to Many~

Those people that are making their own kefir - I hope you can answer me on this. I make my own kefir in glass but I will soon be travelling and I want to take my kefir with me, but glass is too risky to travel with, so I would like to use plastic. Can I do this, will the kefir be okay , thank you for any advice.

I was able to get milk kefir grains on ebay. They worked very well for me. I followed directions that I found online. Making it was easier than any description of the process, by the way.

~Mama to Many~

Have you ever considered Colostrum for your leaky gut?

Hi, thank you for posting. I must know how to obtain kefir starter please...I have suffered so with leaky gut agony for nine years now and tried everything to no avail. Please tell me how do I get/find/make my own starter. Thank you, Connie

If in the right environment (good quality milk) Kefir grows endlessly. I do not waste the grains ever. I share or eat them. Many years ago the medications I was given caused me chronic Gastritis. Bleeding at both ends etc. No medications helped. Drinking Kefir helped, made me feel better, but didn't cure, until I started eating the grains. Nearly immediately I started to get better and better. By eating Kefir nearly on every day basis I maintain this condition. As I mentioned above, that was 25 yrs ago. I am also using Kefir "very successfully" to treat chronic folliculitis. It brings down the inflammation, reducing itchiness. Everything starts in our digestive system. Kefir and all the goodies in it keeps me in a tip top condition. Prevention is the best cure. I drink it every day. I can mix it with oats/muesly add ice cream, honey, banana and this is my breakfast/dinner, or drink it plain. Finally my wife started eating it as well. Olle! Kefir is my "Doctor Everything", by using Kefir you make THE DOCTORS UNEMPLOYED.

Kefir! Kefir! HOMEMADE KEFIR! Can't say enough good about this hug-from-heaven-food! I was overrun with wild symptoms of adrenal fatigue and who knows what else (16 MD specialists could do nothing for me) and then I discovered homemade kefir.

I was so very ill few years ago that I had to quit my job teaching school while I prayed for answers to weird and debilitating symptoms from hives to heart palpitations to absolute fatigue. I am not exaggerating when I say that I put aside over $400 worth of supplements each month when I found kefir. Took about a cup or so a day for three weeks before I felt the changes. At first, felt rather unwell, but I know now that there was a "die-off" of so many bad guys living within and their waste and removal from my system led to this unwell sense for a week or two, then the sun broke through! Truly!

Kefir has so remarkably changed my world that I have actually started business teaching about this food and other cultured foods. Having a ball doing something so valuable, something most weary folks don't know exists. Let's spread the news!

God bless you all. Love Earth Clinic! I have learned so much from this amazing resource. So glad to share what I eventually found to be exactly what my frail body needed. Now, more energy than ever and absolutely med free!! When you understand how the microbes in kefir work in your digestive tract, you might be drinking it daily like this grateful gal. :)

Chronic Yeast inections: I'd like know if anyone can tell me where to find "live" kefir grains? I've read eating fermented foods such as yogurt made of kefir can help clear up the bad bacteria.

Water kefir? Are you talking about kombucha? Kefir is made from milk, cow or goat. Goat kefir is available even at some Walmarts.

Stay away from any form of soy unless it is fermented.

Take everything you read with a grain of salt. GOOD, reputable sites to educate yourself, based on the LATEST research are

The Daily Lipid and Mercola.com. If some scientist or doctor makes sense, Dr. Mercola woould interview him. Period.

80/10/10 can be googled and it is a ratio of carbs/fat/proteins which has been debunked. Paleo diet is now leading and is based on the latest research (Chris Masterjohn, ChrisKresser).

Don't blame Kefir for your symptoms.

Read about candida on "candida" page. https://www.earthclinic.com/cures/candida.html

You can't cure your symptoms unless you overhaul your lifestyle that includes not only diet.

Real kefir WON'T give you what you call side effects.

Gasses don't 'pulsate' at high 'energies.' This is your typical bla bla of people without any science education. If you experience problems then I would think twice before taking any of the replies seriously!

I have come up with a new way to use kefir, its like making greek yogurt but with kefir.

Use 3% milk to make the kefir, let sit for 2 days, strain off the kefir grains, pour kefir into a towel suspended in a container so the whay can drip off. ( not cheese cloth, to big of a weave ) let it sit on counter for 2 days, after 2 days you will have 1/4 kefir left and 3/4 whey, #1 with the kefir make whip cream by adding sugar and vanila extract, no need to beat, or #2 add salt to taste and spices to your taste to make cream cheese. great on crackers. you can find recipes to use the whey to make several things, I like lemon pie.

I want to buy some readymade kefir milk. Where do I buy it? Who supplies it?

Good news. I made my yogurt with about 1/4 kefir milk added to the yogurt mix before going into the yogurt maker. 20 hours latter the yogurt was thickened and I had yogurt that was 400 to 800 times more probiotic bacteria than plain yogurt, plus about 10 times the bacteria strains. The yogurt is vinegary tasting so next time I will us 1/2 the kefir milk. So this means that for those who don't like the taste of kefir can eat yogurt and get all there probiotics since yogurt is easy to make. Next I have plans to make kefir cream cheese and kefir ice yogurt.

I have an idea that I want to try and wonder if anyone else has tried this. My plan is to make my milk kefir and while it is still room temperature make yogurt and add the kefir to the mix before putting it into the yogurt maker. This if it works will give the yogurt all the bacteria of kefir, 20 some strains of bacteria instead of just the 3 strains of bacteria of yogurt. For those who don't know about bacteria, the probiotic pills you buy have 15 - 50 billion cultures of bacteria, yogurt has 100 times more and kefir has 400 times more. A lot of people don't like kefir so if growing it in yogurt makes it taste better then this will make it easyer for them to get the benefits.

I have been using the milk kefir grains in the water ginger ale for a couple months.

Would love to hear from others who are new to kefir growing and drinking to share experiences as we go along. Have been making my own yoghurt for a while and will now try the water kefir then maybe the milk. Please get in touch at rychhmo at a o l d o t c o m. Thanks.

I thought I heard that you weren't supposed to use honey with Kefir because it would kill the grains? How many times can you use the kefir grains doing this?

I found a recipe to make ginger ale kefir with milk grains used in water, mmmmgood.

Kefir grains, 2 quarts water, 2 large tablespoons honey, 1/2 teaspoon tumeric, 1/4 lemon, 1/4 lime, 5 thin slices of ginger.

Let sit in dark spot 1 to 3 days.

Every one likes it even though they don't like the milk kefir.

What do mean by 80/10/10? You didn't explain it very well.

You can buy milk or water on Ebay for about 5.50. I bought some milk kefir last week and it seems to be culturing nicely - then I add pineapple and put in the blender - it's delicious.

I have since found that this was not what the Dr in Food Matters was saying. I am still drinking my kefir and eating the grains. Not too many people like my milk kefir so I have a lot of grains, I keep them in the fridge and change them around now and then. I tried making water kefir but just couldn't get it to work, it did not taste good. some time I will try again.

Just rinse your kefir grains in fresh milk, discarding the old milk. You may want to use less milk for the next batch and toss that one, but those things last a long time. They can get contaminated if you don't follow sanitary procedure (if one falls into the sink, don't use it anymore--feed it to the pet). You can tell if it's really gone bad by the smell--it just won't have that good smell to it. And, if it gets slimy toss it. For long-term storage, I rinse mine with water and then set them on a paper towel to dry. When thoroughly dry, can take several days, put them in a baggy with some dry milk powder and store them in the freezer. When you are ready to use, pull out as many grains as you want to use and put them in milk. Mine usually rejuvenate within 24 hours. There are 2 sites that have a lot of info about kefir--do a search for Dom's kefir page and the kefirlady. Great info on both.

It is not spoiled. It is just a separation of whey (liquid watery substance) and kefir. Strain the whey, and add some more milk. It is good to use. I have in my refregirator for more than 6 months the kefir grain without getting spoiled. when I need to start a fresh batch I take the kefir grains and use it.Good Health

I have a question. I have stored my kefir grains in milk and it has been sitting in the refrigerator over 2 weeks and I opened it up today. It seems the milk has gone spoiled. I read from your posting that you put the kefir in a jar of milk and kept if over a year and a half. Did you ever change the milk at all? When you reopened the jug, I suppose the milk might have gone bad. How was it and how did you re-start the kefir? Thanks in advance. LK

Zahira: I take 1 gallon home brewed water kefir daily. I get more energy than the 120g organic whole flour and organic whole cane sugar I put in. I believe kefir is the most potent of all remedies. The microbes change matter into gases that pulsate at very high energies. The nutrients are more active and available. You are experiencing a detox reaction. I am going to tell you what you must do to get well like me. I went through this myself so I understand this is not going to be a pleasant experience. For 24 hours eat raw organic fruit and raw honey, make green smoothies from organic baby leaves, and 0 fat. Dr. Doug Graham candida at naturalnews says the candida does not eat sugar in the presence of insulin when there is 0 fat. The lifespan of candida is measured in hours. Dieting is not an option because low levels of atp increase the diseased state according to Andrew Kims 3 blogs. Candida eats the sugar in the blood causing low blood sugar and chronic fatigue. Some of the candida dies and the rest hides behind biofilm makes spores and goes dormant waiting for some food. After 24 hours follow the 80/10/10 program. This nourishes the cells and creates an atmosphere where candida does not reawaken. Watch raw food for candida videos.

BETTER BUT WITH SIDE EFFECTS

I am using Kefir made from young coconut water. I tried it 2 or 3 months ago and stopped because of side effects. I have started it again and I am having the same side effects - dermititis or some fungal disease on my feet and herpes. Last time my sleep was also disturbed. I take 20 to 30mls a day. Has anyone else had this result and will it pass? There have been good side effects as well - the puffiness around my eyes went, my bowel worked better and I had more energy (despite having herpes regularly which really drain me). Any feed back would be appreciated.

Planky: I make kefir everyday from organic whole dried cane juice, called sucanet or rapadura, and organic buckwheat flour. If you use white sugar you have to add some blackstrap molasses for nutrients. You probably got kefir grains that were dormant. It takes around 4 days for them to fully wake up. Put 30g sugar in a pint of water. Wait 24 hours. Taste. When slightly sour add another 30g. Repeat this proceedure. When the kefir is fully awake the water gets vinegry instead of slightly sour. Drink. Start the next batch with 4oz. from the previous batch. Bubbles rising to the surface show that the kefir is fermenting. After the kefir grains wake up you can make more than 1 pint. I make a gallon per day. You have to feed them 30g sugar per pint.

I bought water Kefir grain on ebay and instructions were not clear. Put it in sugared water and waited 36 hours and still looks like colored water. What should I do?

Hello everyone, the kefir consumers,

I have been consuming kefir for the last 6 months. It really has done wonders for me for my bowel.

Please do not use metal utensils when dealing with kefir. It spoils in time. Instead of the benefits you will see ill effects. Metal containers, spoons, strainers and any other metal utensil will destroy your kefir. Wooden, glass and plastic utensils are the ones to use. You will see your kefir grow healthy and you will also take pleasure by sharing it with your friends.

Happy kefir making to all.

Ozmel.

Getting Kefir in Bangkok... Nicole at Radiance Wholefoods on Sukhumvit Soi 22 shares Kefir grains with people. That's BTS Asoke or Prom Phong. The shop is open Monday to Friday 9-5. She also runs a Meet up in Bangkok for veganism / raw foods.

[email protected]
www.radiancewholefoods.com

Kefir is my GOD. I use it already on and off for over 25 yrs. I use it for many internal/external problems. Kefir lives/grows "only on full cream milk". I use it as a milk tester. If it doesn't ferment the milk, I know the product might be marketed as milk, but according to my very reliable expert "Kefir", the fluid I bought as milk is only some overpriced coloured water. I did experiment with just about any milk on the market (soy included). It will probably ferment some of the not so good milk as well, but it wouldn't grow on it. The growth factor of my Kefir is an indicator for the quality of milk. If the culture/Kefir grows like crazy, I know I bought a top quality milk. If after the fermentation I am being left with some murky fluid, I wouldn't touch it at all. Treat Kefir as you would treat any food product! It can go off. If it goes off it still doesn't mean it is dead! Strain it and add fresh milk. Repeat the process a number of times. If the Kefir responds and grows, it will revive itself and can be used again with no problem at all. As long as one follows the simple rules of the Kefir cultivation, I never ever met anyone who ever developed or had any health problems or complications caused by Kefir, maybe with stupidity. (There are always some odd ones, mainly because their body just doesn't respond to anything any longer. THE BODY'S NATURAL RESPONS/COMMUNICATION IS ALREADY IRREVERSIBLY DAMAGED BY DRUGS/MEDICATIONS, therefore gives misleading info.)

Kefir should be kept in a dark place, maybe in a glass jar, with the lid lose. Fermentation needs oxygen. Kefir lives preferably on full cream milk. Any type of milk can be used, but the growth and the quality of the culture/Kefir is always an indicator! Time for the fermentation depends on the amount of Kefir, the amount of milk, and the temperature. Fridge isn't a good place. Cold slows down the growth/fermentation. May even kill the culture/Kefir, just like heat can. The best quality you've achieved when the milk is fermented and lightly thickened all the way through. If it separates, you are being left with a level of conglomerate/waterish liquid, and thickened Kefir, smells acid and not pleasant (light lemonish, sourcream smell), you left it too long. Can be used maybe for another condition, but most of the time it is an indication it is off. You left it too long. I definitely wouldn't drink it, or wouldn't offer it to my friends. In my experience the best time is around 18-24 hrs. Again the amount of milk, the amount of Kefir and the temperature, plays an important role. Make sure the Kefir you use is Kefir and not something else. People in Health Food stores should have the knowledge to give you the proper information. Although there is a problem! It grows endlessly, therefore "THANKS GOD" nobody can make any real profit out of it. The legend says it was given to the Muslims by their GOD. A more reliable version says! It originates from the Caucasus in Russia, where the mountain people used to carry their goats milk down to the villages and on the way back the grains they bought down there in exchange for their milk. The two things started to germinate creating the culture called Kefir. Good luck!

Hello, this post is for Marlene (Cloverdale). I was checking to see if you had any more Kefir starter to share. I would love to be able to start this, and could come to you for pickup if possible. Please contact me at kaa411 (at) hotmail {dot}com. Thanks so much!! Kim

Joy from falls, you need to drink water kefir not soy it is made with water and is wonderful contact me and I will tell you how pjaco (at) cox (dot) net.

Soy is very dangerous for our health unless it is first fermented. You are a vegan and not used to dairy. Start with a small amount of kefir and build up. Being a vegan is also very dangerous for your health.

I have both Kefir grains and Kombucha scobies. I live in Cloverdale, and quite willing to share both.

Hi, I have been drinking milk kefir every morning for more than a week and I noticed that it makes me acidic. I have lots of saliva and betwen 3-5 am, I have to wake up because of acid reflux. I am vegan and do not do dairy, except kefir since I want to try it out. Has anyone experienced this? This morning I change the milk to soy instead of regular dairy.

I live in Surrey BC, very close to the Emilli who posted that she has a lot of kefir grains and that she would be happy to share. Emilli please respond to this post as I would really love to get my kefir going again. I am also looking for a kambucha scoby/mushroom as I lost mine. Any one that lives in the lower mainland of BC, Vancouver, Richmond, Surrey, Delta that has extra kefir grains to share please respond. Much Thanks

Hi, does anyone have some water Kefir grains to share?

I'm inquiring about kefir grain starter. How much u charge? I live in Vancouver, wa. Please email back. Thank u.

Hi Paula, I live in southern Oregon and have kefir grains if you are still needing some. I don't know how to send you my email address privately.

Hi Paula, I posted not that long ago to someone else looking for kefir grains. When I first started my interest in making kefir, I didn't know better and bought mine from a commercial site. As I would research more and more, I found you could obtain them for free. There are kefir groups all over the internet. I'll post a link to a couple of them for you.

http://www.rejoiceinlife.com/kefir/kefirlistUSA.php

http://www.webaware.com.au/ferment/finding_kefir.php

You can google and find more. Many are willing to just share their grains. When you start making your own kefir, your grains will multiply and you can then share them with your friends and family. I did with mine and everyone really appreciated that.

Also, I made all my kefir with raw milk. It was my preference but it isn't necessary. If you can get raw milk, by all means use it. It's full of real nutrition and healing.

Best to you, Lisa

Hi Paula, try your local classifieds website or get from ebay. thanks

I would love to get some Kifir Grains and I wonder if anyone up in the Northern California/ Southern Oregon area is making Kifir. Or, I will pay for shipping/handeling. BTW, I have heard it is best to use raw unpasturized milk to make kifir. Any comments about this? I know it is possible to obtain good healthy raw milk. Thanks.

Hi Cat, I got them in Wellington. They also post. I didnt notice the grains on the website but they definitely have them.

http://www.frot.co.nz/nature/foods.htm

Sr from Wagstaffe NSW - email me your address and I will post some to you, egrace(at)aussiemail(dot)com(dot)au. My email is also on a previous thread. Cheers Ally