I don't understand these first timers that complain they received spoiled milk kefir. I don't know what they were expecting when they ordered. I've been selling milk kefir since August 2020 and I've had very good reviews and multiple return customers. But there were two that complained saying it's spoiled. The first one, I just quickly refunded because I didn't want any dispute then regretted not even discussing it. For this recent one I am in the process of dispute, but now I'm scared that the third party online app where I sell will ban my shop due to this complaint. I tried to explain that the tangy flavor is due to lactose being converted into lactic acid. I am almost certain that the app will side with the customer but now I am more afraid that I will get banned. I've worked hard for this shop with really good user reviews and it's my main source of income now so I'm really worried of the outcome :'(
UPDATE: App surprisingly sides with me. Thank you so much for all your kind words and will be applying your suggestions going forward. I love this community <3
We need only 1 currency. Everything else is just moving towards pay to win. As other post said,this game have huge potential and Kefir is destroying it completely. I would be ok to pay here and there 10 Euro for some extra stuff, every business needs to survive right? But forcing me to pay for basic part of the game is just straight greedy,which makes me think they just want to milk people and that they don't really care about game. I mean,they even put option to buy fucking furniture in post apocalyptic world,who the fuck thought that is good idea?! Probably market people,hey I have idea , let's use Hunter and gathering instinct people have to push them spend more money.
From endless possibilities to make new stuff,like maybe market for buying weapon mods,having workbench where.you can craft your own unique weapons etc etc. No,let's give them chance to buy toaster and golden toilets, THATS GREAT IDEA JON, but players already grided enough tickets,both white and red, to buy furniture,hmmm that's bad. I have idea!!! Let's make new CURRENCY so that players have to pay again,GREAT!! THAT AWESOME,LETS MILK THEM!!!
I've been making milk kefir for a while but lately have been considering a go at the keto diet. Does mill kefir generally ferment all lactose given enough time? I usually let mine ferment quite thoroughly but is there a tell tale sign that it has processed all the lactose?
I made a post some time ago in r/asklatinamerica and found out kumis and kefir are only common in Colombia. Apparently kefir is Hungarian and Kumis was really popular in the Soviet Union, so no one knows when and how those drinks came to Colombia.
Are they common in your country? Here in Colombia you can find them at any convenience store, neighborhood store and supermarket.
If so, I'd be interested to hear specifically what those were/are!
Please include whether you take water/dairy/other type of kefir.
Thanks in advance for sharing.
Hello kefir lovers!! I found out about kefir in December 2020 and fell in love with all of the benefits it can bring to my body.
I’ve been drinking a cup of kefir (I gradually increased the intake amount through out the first few weeks) every morning.
I still have a problem with digestive system. I get random diarrhea like once or twice a week. It doesn’t feel like food poisoning or anything.
What am I doing wrong??
My current routine is to wake up, drink 500ml water, then drink some kefir (about 40ml as I'm starting slow), then brush teeth, shower etc before having breakfast. Does this routine allow for maximum microbial transit to the gut do you think? Anyone know how to take kefir in order to maximise the health benefit? Any scientific evidence on the matter?
Thanks fellow fermenters
So as you probably guessed this was my first batch. I bought dehydrated grains so did a 3 day batch to rehydrate and ditched it to start fresh.
So I made it with:
4 tbls grains 2 quart/2 L Tap water - (probably chlorinated. I'm reading this is a bad idea.) Half a teaspoon of molasses Half a cup of white sugar 1/2 a prune
I left it for 48 hrs because it was incredibly sweet.. I assume I messed up my measurement of sugar somewhere between imperial and metric.
When I checked tonight it had a film of white foam at the surface (they were very active) and on top of that film was spots of greenish black foam.
So can anyone help with where I may have gone wrong?
Also can I re-use them if I rinse them, or will I need to buy new grains?
This is going to be ignorant, my apologies.
My whole life I have been told to never consume dairy if it has been left out for more than a couple hours. It started with my mom telling me that but was really drilled into my head a couple years ago. I remember a nurse reprimanding me at the hospital for wanting to finish my yogurt and milk after it had been out for an hour.
She told me that eating dairy products that have been sitting out for more than an hour could potentially give me a food borne illness and kill me. I have been very paranoid about leaving dairy out for more than an hour ever since she said this... until this week at least..!
Kefir requiring 24 hours with no refrigeration blew my mind. Then I started researching cheese making. Hard cheese? NO REFRIGERATION. Yogurt incubation? 9 HOURS IN A WARM PLACE! You can imagine how confused I am with this conflicting information...
Why have I been told that dairy being left out is a death sentence when that is apparently how most dairy byproducts are made? Where does this idea come from? Does it have to do with something changing after dairy products are refrigerated? Would I get sick if I refrigerated kefir and left it out for a few hours?
I am here because I read that kefir grains/milk would lead to managing candida overgrowth. I guess I am just afraid of getting sicker than I already am since I have become so sensitive to almost every food.
TL;DR How is kefir safe from being contaminated by pathogens that cause food borne illness in other foods? Been told consuming left out dairy will kill me so am afraid.
Does anyone know of a place to buy water kefir/tibicos in Chicago?
So I've been drinking shop-bought kefir (2 500ml bottles per week) for a couple of years now, and recently discovered you can make your own.
I bought 5g of kefir grains and have been making my own (1 tbsp per 1 cup of milk~), leaving to ferment for around 24 hours.
The first batch was super watery and very sour (I still drank it) and the second has texture a lot more like the shop-bought stuff.
The smell is still the same as the grains though (very much like bacteria) and not like what I'm used to.
I've been using semi-skimmed milk (UK).
I'm wondering if I am a) doing something wrong or b) the shop-bought stuff is treated to taste differently?
What should I expected and is there any pointers/guidance anyone can provide?
I know that’s milk kefir has more probiotics than water kefir, so if I make soda with whey, will it contain all the probiotics that milk kefir does? And is it better than water kefir soda? It’s so much easier for me to make. My water kefir is so unpredictable
What is everyone’s take on agitating the kefir while it’s fermenting? Personally, I turn the jar on its head and shake it gently a couple of times during fermentation, as I feel like it improves taste/consistency. Just curious to learn, how other people do it...
I know very little about kefir and it's the first time I've ever tried to make it.
The process said kefir is ready when:
Grains risen to top / milk is a lot thicker like buttermilk / you may see separation in the jar / it will smell sour.
Well, it took like 4 days to get like this and I took a sip of it and it tasted very alcoholic! I didn't fancy getting drunk on kefir in the morning, so decided it was probably too long haha.
Currently it's been 24 hours and I'm not seeing much change in it (I have it in a cupboard in the lounge which is the warmest room in the house).
I just wondered how long people normally leave it and whether there's perhaps something I need to change or separation isn't as important for it to be ready?
Also, I've been using semi-skimmed milk and it seems like whole milk tends to be more popular. Do you know what the advantage is?
Does anyone know why there are no companies that produce kefir with the actual kefir grains in the US? I have found a couple in the UK and Canada, but none in the US.
Do your Water Kefir Grains (WKG) have to be clear? Mine (have been used 2x consecutively after activation) are cloudy and small.
Are the individual grains supposed to grow larger or do you just grow a larger mat of them?
Do you wash your jar and transfer the WKG to a new one in-between batches or do you just pour off most of the H2O and then add more sugar water to the same jar?
What is water kefir supposed to taste like? How do I know my WKG are alive? My kefir is still pretty sweet after 48hrs for the first fermentation.
Do you do the second fermentation with the WKG in the jar? I thought not but then I saw some bubbling WKG on this subreddit.
Thanks for any info you might have, I'm hopeful I can get this right eventually. I'm boiling tap water and cooling it to remove the chlorine. I plan to add molasses every 8ish batches for minerals. I did molasses one time so far to strengthen them after they activated.
I left some of my kefir on the floor and the next thing I know my dog is eating it. Is it harmful? It has granola, strawberries blueberries, nuts and the kefir itself plz help I don’t want him to get sick
Quanto tempo o leite fermentado(separado dos grãos) dura na geladeira?
E quanto tempo os grãos duram no leite qdo vc coloca na geladeira pra desacelerar a fermentação??
At what stage in fermentation does water kefir begin producing probiotics? Also when does it produce the most is it 24 hours when it's ready to drink or would longer produce more?
From Hove Station area, feed these fun lil fellas sugar and water (maybe a bit of fruit if you're a fancy pants) and they make a probiotic fermented drink similar to kombucha. My friend gave me some and they've reproduced (as is their nature, kinky buggers) so giving away half a cup or so to a good home. Happy to share a recipe as well, makes a bloody great ginger ale type drink.
Hi everyone :)
So apparently there is a couple of different types of kefir grains, with slightly varying flavor/texture profiles. Most often, I have read about Tibetan vs. Caucasus kefir grains (?). Just out of scientific curiosity: anybody out there who has used both and maybe thrown them together at some point? I would be interested in whether this would leave you with a hybrid in which flavor/texture are mixed, or whether one type of grains would „outgrow“ the others. Please do share your experiences!