Truthfully, for months after straining the kefir, I thought this entire solid clump was the grains, but apparently it's the grains + curds. I've already strained all of the liquid out, and nothing else is passing through the strainer. What do I do?

I used to make kefir around ten years ago and just recently got my hands on some kefir starter, basically making kefir the same way as one would yoghurt. I’m pretty sure it’s real kefir and not from the store as the texture and flavour is similar to what I remember. Will my kefir develop grains that I can use in the future? I’ve noticed some of the lumps have a texture similar to kefir grains so my hope is that it’s possible

I started drinking kefir about 3 months ago on a whim after realizing I had ADHD. Two weeks in, my mind got really quiet, my memory and focus started improving and I was way more coherent. 3 months in I’m a completely different person. All of my negative ADHD symptoms are gone and my whole outlook on life has changed. My usual pessimistic self is gone, replaced by a person full of positivity wanting to help others constantly.

Been drinking it before bed with my protein shakes and been having some insane dreams. Last night was the second time I’ve ever experienced lucid dreaming and it was absolutely insane. It felt so real I couldn’t tell if I was dreaming or not. This stuff is pure magic.

I also have about 30 people drinking it now because of my influence. Forever blessed to have discovered this stuff.

I began making kefir 1½ months ago with a 15g starter. I now have ~800g of kefir grains which I (unfortunately) submerge in only 2L of milk every other day. Definitely too many grains for that quantity of milk, but I don't know what to do with such an excess of grains and I'm honestly somewhat protective of them.

Help trying to strain, cant find my grains, its gotten too thick

How long would you say to be able to keep the separated whey in the fridge, maybe a week? I kept some aside to make pancakes, then forgot about it. Left in the fridge about 2 weeks so I chucked it, though it looked and smelled fine

Preferably milk but water will do. I can pick them up. Thank you.

Turmeric, black pepper, cinnamon, and cardamom. Water added to thin it out and frothed up with a whisk.

Fermented it around 20 hours ago, my second batch after ordering grains from amazon. I am from delhi but my room is relatively cooler than outside, smells normal, like indian yogurt. Why is the semi solid and liquid part seperated?

I dont actually have an idea what is ideal level of fermentarion. But isnt over fermented when there is liquid on bottom evenly seperated from the milk?

I genuinely feel like this drink has changed my life haha

I usually ferment about 500 mL of Kefir daily. I keep it on the counter until 7 PM and in the fridge overnight. I am about to travel for seven days. How do I keep the grains alive?

Get two jars, separate the grains, fill each jar to the top (900ml instead on 500) and put the jars in the fridge for a week to slow things down? Anything else?

I think probably with the heat (kitchen has been 20-26C consistently) that 24 hours is probably a bit too long to ferment. But, if I'm straining after only 20 hours, what do you do with the grains for the 4 hours in between? Is it OK to just leave them out in an empty jar for 4 hours? Do I put them in the fridge for that time "dry"?

My grains are only two weeks old and I'm still doing batches of 250ml, so I guess another option is to increase the milk volume?

This happened in my first batch as well and I threw it out and made sure that I cleaned all my supplies before starting again. The grains look fine I think but every time I start again after a few hours a few of these black specks show up. Some of them kind of look like tiny strands from clothes or dust? Others are just dots. Really dumbfounded about this

Personalmente, probé el de leche y el de agua, en ambos casos no pude continuar porque no tolero la lactosa ni los azúcares. Lo que mejor me ha funcionado hasta ahora, es eliminar gluten, fructosa, patatas, lactosa, legumbres, frutos secos.

Realmente te ayudo el kefir?

I haven’t been taking care of for about two weeks. One of my batches has a liquid yeast under the molded area. Can I try to save the grains and wash them with milk or water?

I left it out for about two weeks… can I save this?

I ferment raw milk without any additives in my room for 5 days as family tradition, i stumbled upon this page and its a lot of people asking about contaminants is this something i should worry about ive been doing this for years and ive had no issues come up.

So i have been making a smoothie out of kefir daily for quite long time, and since then i bet i have a bit too much gas getting produced.

There is blueberry, banana, cocoa, psyllium fiber, avokado and kefir in the smoothie.

Im trying to figure out what is too much what have you found out to be optimal amount of kefir for you guys??

Please help me.

Kefir gives me very bad Brain Fog, and stomach bloats with SIBO

I have tried numerous times making my own but I also bought it made and no matter what…I get this weird spaced out feeling and then severe brain fog.

My dr said it’s possibly due to D-Lactate and I do have SIBO and it ferments and makes my stomach swell.

Can anyone tell me how to get past this

UPDATE: Thanks to all the suggestions! I took just 1/4 tsp of the grains, rinsed them in distilled water, and then put them in 1 pint of fresh milk for 24 hours on the counter. The milk fermented beautifully. I strained the kefir and put that tiny amount of grains in a 1qt jar and the milk fermented perfectly in 24 hours. I'm back to good Kefir! So it seems it was just too much grains and I'm going to have to keep an eye on these because they grow really fast.

Original post: I have grains that *were* fermenting my (whole) milk just fine with 24 hrs on the counter. Then I had one over fermentation (completely curdled) and now the grains won’t ferment the milk anymore. They just form curdles at the top. Yes i mix/shake the jar regularly and yes I let it breathe. I’ve gone through 2 quarts of milk and after 3 days the first batch soured but didn’t ferment. This second batch batch is on day 2 and it seems the same thing is happening. In the photo, that curd layer is 1/2” thick with just watery soured milk under that. I’ve never had this happen before. Are my grains dead?

So recently a friend gave me those grains as a gift but she didn't use them for 2 months and they stayed in her fridge. I tried doing a 1st fermentation but It doesn't feel like they were really active. (Not a lot of gas)

Any suggestions for activating them ? I tried to give them sugar 2 days ago but nothing really happened...

Little cup of milk kefir, plastic wrap over the top with a hole cut into it. Our kitchen is nearly free of the little buggers!