I am betting that you can find a lot of guides on the Internet on how to make Kefir. In fact, all you need to do is to go on Youtube and search for Kefir and you will be bombarded with tons of videos on how to make Kefir. But do note that most of them are made for countries with cooler climates. And of course, there are slightly different ways of making Kefir. Some of the equipment might be difficult to find in certain countries but plentiful in others. So, I guess perhaps writing a guide for making Kefir for Singaporeans should be quite useful to readers.
Anyway, this is what you need to make milk Kefir:
- Glass container (to ferment the Kefir in)
- Big bowl (large enough to fit the glass container)
- Kefir grains
- Milk (preferably fresh milk)
- Strainer (plastic tea strainer or those vegetable colander)
- Food grade wide mouth container (large enough for the strainer to be placed on the opening)
Before I begin, make sure that all the equipment is clean. Wash the glass container, strainer and wide mouth container thoroughly. The milk should not be exposed to the environment.
The first 4 “stuff” is needed when you start to make your milk Kefir. I would normally put in 1 to 20 parts of Kefir grains to milk. I guess this is a good amount of milk to ensure that your grains get enough milk in order for it to grow and thrive. You would want your grains to be healthy. Healthy grains produces the best Kefir. So, put in the milk and grains into the glass container and close the cover. Make sure that you allow air to enter/escape as the grains need to breathe. However, there is one major problem, especially in Singapore. If you leave the glass container (with the milk and grains) without tightening the cover, insects might be attracted to your milk. I am sure that there are several variations of yogurt which is made from ants but this is not what we are looking for. And it just looks disgusting.
So that is what the big bowl is for. Add some water to the bowl and place the glass container on it (water covering the sides of the glass container). This way, insects are not able to get into the container. And this method has one additional advantage. It helps to keep the milk cool(er). I estimate the temperature of most kitchens in Singapore is about 26 to 30 °C. Although the Kefir will ferment fine at these temperatures, it is not optimal. Dom recommends 20-22°C for the best and creamiest Kefir. Having a water bath helps to reduce the temperature due to the effects of evaporation.
The next step is probably the hardest. You have to wait. Now this is based on experimenting. If you like a more tart beverage, you should ferment longer. Usually it would take about 12-16 hours in Singapore’s weather to get a balance between tartness and creaminess. Of course, this is me. You will have to experiment yourself to get a Kefir to your liking.
After you have fermented the Kefir, you will need to strain the Kefir grains from the Kefir itself. And since I am using a rather fine tea strainer for the job, I normally would use a spoon to scope up the bigger grains first. This is so as not to clog up the strainer. If you use a colander, it should be fine if you don’t scope up the grains. Place the food grade container below the strainer. If you have a big enough strainer, just dump all the Kefir onto the strainer and let it do it job. If it gets stuck, just shake the strainer gently about. The creamy liquid that flows into the container is your precious Kefir. You can drink it fresh (like me) or ripen the Kefir. The reason why I drink it fresh is because I lack the space for ripening the Kefir. I read that there are a lot of health advantages in ripening your Kefir. Please refer to Dom’s site for more information.
If you would like to ripen the Kefir, you would need another container to store the Kefir. For ripening, you can cover the container tightly but you need to “degass” the Kefir once per day. It means that you have to open the container to let the air escape or it might explode due to the pressure. However the water bath method works too. And it is much safer since the un-tighten cover will allow air to escape from the container and there is no risk of exploding bottles.
Now after you have finished straining the Kefir, you will get a mess of Kefir grains mixed with curds in your strainer. I would suggest you to just dump it into the Kefir glass container. If you would like to wash the glass container, please go ahead. I normally only wash the container after 3 to 4 batches. The milk Kefir still remaining in the glass container helps to maintain a low ph value to inhibit bacteria and that is what we want. Of course, it might not look at attractive after a while with all those delta rivers and curds all about on the walls of the container. Some people rinse their Kefir grains with clean unchlorinated water or milk. I don’t. And Dom recommends you NOT to rinse the grains after each batch as they might affect the micro-flora of the Kefir grains.
After that, you repeat the process over and over again. Your grains should grow about double the amount in a week or so, so you should have plenty of grains to share with your friends and relatives. Remember, the Kefir grains are living organisms and they need plenty of food (read milk) to grow. So feed your grains every day! In return they will provide you with the miracle of Milk Kefir for life.
Update (18/2/2010) – Dom recommends ripening the Kefir in an air-tight container for 1 or 2 days at room temperature to get the full benefit of Kefir. I will be trying that out myself soon. Need to find myself a strong airtight container – remember carbon dioxide is produced during ripening as well! You won’t want an explosion!
hihi,
i actually got the same glass container that u got..
maybe this is a dumb question..
but when u said “allow air to enter/escape”, did u mean to open the lid once in a while to let the gas escape?
can’t wait to start kefir-ing!
Na, I meant the lid is not tighten (not air-tight). This will allow the Kefir to breathe and produce a less sour Kefir.
Only when and if you do the ripening, do you once in a while crack open the lip to let the gas out. Remember, gas buildup in glass container is dangerous! I saw at NTUC Xtra, they sell those airlock containers. These containers allow air to escape while not letting air enter the container. They work great for this!
I live in Summit County Colorado and have to share. Let me know if you would like some…
hi would like to have a batch of kefir, water kefir and kombucha if anyone have to try. i live in tpy and amk so please call/sms me at **edited** thanks
for all kefir makers out there.. (glad to see more and more people lovin’ it) you can make your kefir taste better by trying some recipes or making your own. Here are some kefir from kefir grains recipes.
If you find some mind-blowing recipes or make one yourself, share it! nothing like good ‘ol kefir. : )
I am confused. Most say:any kind of milk. Some say: low fat -2% does
not work?
Some say: Rinse grains with water. Some say: do not rinse?
Most say: No metal utensils. Some say: it doesn’t matter.
Most say: wash container, but do not use soap. Some say: just keep
using the same jar without washing.
I buy only 2% milk. Will it work?
Why so many different versions?
Please help.
@Edie:
1. Even skim milk works. But if you are looking for a creamy Kefir, you will need the milkfat. 2% milk will work.
2. My opinion is not to rinse. It might damage the microflora of the grains. I did not rinse my grains in water for the past 6 months.
3. Stainless steel is okay. Inert, just make sure not too long (like for weeks or months)
4. I wash it after a few batches. Looks like of gross if don’t. If you worry about water residue damaging your grains, then pour back some kefir into the container then add the grains back.
Everyone has their own opinion on this and that. Even making yogurt also. And these are just my opinions as well.
HI
I have been taking DIY yoghurt and stumble across this new thing called kefir…sounds so fascinating! Mst wonderful part is to find someone like U who offer the grains!!
I reside in Sarawak, Malaysia and cant seem to find the grains. So, if u can really spare, do send me some grains!! Thanks.
Hi, the kefir grain does not seem to grow as prolifically as doubling their counting in 2 weeks. can you share more specifics on how to grow therm properly thanks.
my 2 tablespponful just refuse to grow despite culturing them in UHT milk. they make kefir but does not grow.
Well, first of all, make sure you give them plenty of food, which is milk. Frequent milk changes is important. The optimal temperature for growth is 20-24 degrees (as from Dom’s Kefir site). Try to get as close to the temperature as possible. A clean environment is also important for growth. Not forgetting, kefir grains need air, so do not use an air-tight container during fermentation. And oh, try using pasturised milk instead of UHT milk.
hi kelmund …
i would not recommend anyone to use UHT milk … pasturised milk is bad enough … uht is strictly no no … cos the milk is subject to ultra high temperature …
if u can find fresh raw milk … that is the best … the next best alternative is pasturised milk …
raw milk contains all the necessary enzymes naturally present in the milk itself … any heat treatment will denatue / deactivate the enzymes’ functions …
i grow my kefir grains in fresh raw milk … they grow leap and bounce … that i always excess to give away …
hi melody …
which part of sarawak do u live …
i know someone living in kuching … i can ask if she is willing to spare u some kefir grains …
Can somebody share with me their kefir grains. I am living in Malacca, Malaysia.
Thank you
hi satguna …
can u plse send us a mail to kefirbaby@yahoo.com … we can take it up from there to send u the grains …
see ya
Hi Admin & Kefir lovers,
I have been experimenting some fun kefir recipes since I started brewing Kefir, including Kefir ice cream !!
Would like to share with all of you here.
kefir recipe
Have fun and happy Kefiring !
ps: this is a great site
I am interested. Can someone please, please send me some grains. My address: *******.
Thanks and regards.
Sharon
Edited to remove address.
I want to thank that very nice person who responded to my message reqeusting for kefir grains. The grains arrived in the mail two days ago. I was pleasantly surprised. Thank you so much for sending to me. You are a sweetheart!
You are welcome
Sounds silly but I accidentally dropped a rubber band into my kefir milk that was fermenting. I immediately fished it out. Will this contaminate the kefir milk? Generally, for all other stuff I would just ignore it but due to the constant stress on absolute cleanliness for kefir, I just need to know. Please let me hear from you. Thanks and regards.
Sharon
It should be ok, anyway if you want to be on the safe side, just pour away current batch and make new one. nowadays i have lotsa kefir grains after i neglect my grains in airtight containers. it seems like growing crazy and i have super sour kefir. finally kefir making mystery solved. I used Dutch lady UHT fresh milk or any other whole 100% milk,(not powder reconstituted one or skim) left in the fridge and it turns out wonders after 1 week. Sour kefir ready. If you want milky taste. left in fridge for 2 days= milky kefir. shaking it helps before straining to make it not stick to strainers and micronise the curds. I use kefir to cook dishes or drink it straight or mix with water or juices. very healthy drink. I even sell it on Singapore Ebay to help share it.
I guess its just abit different method of sharing for different people.
Hello Kelmund. Thanks much for the feedback. My concern about using 100% fresh milk is that I may gain weight. I have been consuming milk kefir for about a week now and have been using Pura low fat milk. I must say it is an acquired taste. Apart from my daughter who frequently consumes yogurt and lassi, I have not been able to convince the rest of my family members to try it. I, however, am determined to go on drinking it since I finally got my hands on it after having known about it 7 years back through a health magazine that I subscribed from the US. I am interested in cultivating water kefir which sounds like a more palatable drink which might suit my granddaughter who has mild eczema. Once again, thank you Kelmund. Warmest regards. Sharon
The important thing to note is that the fat in milkfat do not make you fat. In fact, the fat actually helps you lose bodyfat. Only calories make you fat. Excess calories which your body don’t make use will be turned into fat by your body. The fat in milkfat do not automatically transform into human fat in your body.So unless you over-eat, you will never be fat.
I too find it very difficult to get my family members to try kefir. The smell alone will turn most of them off. Smells a little like rotten eggs. If you are interested in getting some water kefir grains, you can try emailing kefirbaby@yahoo.com . However, there will be shipping and handling charges as it is being shipped from Malaysia.
Thanks Admin for enlightening. I would like to experiment and will try 100% fresh milk. Thanks, too, for your recommendation for water kefir source. I shall bear in mind. Bless you.
Sharon
hi…i would like to try making kefir as i heard it is good n nutritious. it is hard to find local resources and i am glad to find this site. however is the taste unpalatable? or is it just the smell? I am wondering if my baby will drink it. I took sour milk before in china…is it the same thing? to me it tasted real nice and no smell. .
is it ok to use pasteurised milk since we cannot get raw milk in singapore?
and finally could anyone be so good as to share their kefir for me to try out? .
contact me anytime. thanks!!
Actually, milk fats are healthy fats. I was under the impression last time that it will cause weight gain but after brewing kefir in raw milk (lots of milk fats) for many months, I lost some weight and my blood lipids test (before and after) shows improved results. I feel energized most of the time with an improved immune system. So, Mr Admin, you are right.
According to Dom, one of the bacteria strains in the grains ie. Lb. kefiranofaciens, produces Kefiran (the slimy thingy) in the center of the grain, under anaerobic conditions and in the presence of ethanol alcohol.
Such Anaerobic activities give out Hydrogen Sulfide (H2S) which contributes to a yeasty or rotten egg smells.
Therefore, I discovered that whenever I put a close lid on the fermenting jar, the yeasty rotten egg smell dominated (H2S smells a bit yuck) and the kefir was also more fizzy, with higher alcohol content.
If I covered the jar with cloth, provided good ventilation, then the smell of my kefir was not so yeasty most of the time (the byproduct of aerobic activities is CO2 and it is odorless).
I place my fermenting jars next to my fruit bowl and my kefir attracts the fragrance of fruits, eg. citrus, pineapple and apples. Try this trick.
Having said all the above, the friendly bacteria and yeast in the grains have a mind of their own. They decide how they should smell most of time. Have fun discovering them
I never believe in consuming fats will result in being fat. I watched a BBC documentary which actually states that if you want to lose fat, you should consume a moderate amount of fat in your diet. The fats contains chemicals which helps to break down fats in your body. Of course, there is always the problem of over-eating.
Is it just me or what? Up to now I still cannot differentiate between the curd and the grain. My culture produces loads of curd. I scooped up one portion and rinsed with water and still can’t figure out. I am long-sighted but with reading classes on, still can’t see it.
Hi Mindy. If you have drunk sour milk, then you should have no problem consuming kefir. Good thing is you can vary the taste by fermenting it either for a shorter or a longer period.
My culture grew so profusely that I had to drink up too much too fast. To slow it down, I just started another batch with just one dessert spoon of the grains to three-quarter litre of milk.
That was this morning. I just got home (9.15 pm) and do not see too much curd. I am sure if tomorrow is as humid as today, I will have a healthy batch. If you are still interested in obtaining the grains, you may email me at hs_choo@yahoo.com.sg and I shall be pleased to pass some to you.
Hi Sharon,
Try to give the ready to strain kefir a good stir before you put it to the strainer. When you strain, stir and press a little to ease the flow. What’s left in your strainer is the grains. Curd mixes well with whey into a smooth kefir but grains are those rubbery cauliflower look alike thingy. When you press the curd with your fingers, it spreads out easliy but grain will not.
I normally use 1 tablespoon of grains to 250ml (a cup) of milk. Too little grains in too much milk may risk contamination as the harmful bacteria may get to the milk sooner than your kefir grains works its way up.
Hello Joyful. I deeply appreciate your most valuable feedback. Thanks much.
Hey Sharon,
We ought to encourage one another to go on and on and on and on with Kefir. One of the best way is to share our experiences and knowledge. My belief is this, in giving, we receive.
So, any Qs, just ask
Hi Joyful. Absolutely agree with you. Many thanks.
I am having the same problem Kelmund had (June 18, 2009). I get lots of milk kefir but very little grains. The amount constantly remains at 2 dessert spoonfuls. At times I had just one dessert spoonful. I adhere very closely to instructions and my kefir is given tender loving care but it is not reciprocating. What should I do differently in order to get an increased quantity of the grains?
First of all, how does the grain look? Do they look healthy (a bit fluffy with a little off white colour)? How much milk do you add per batch? How about the temperature? And how does the resulting kefir taste?
In my opinion, the grains should grow fast in the tropical environment. The grains which I have seems to grow rather fast. I remove about 3-4 tablespoons per week and give them to others and I am still maintain about 1/2 cup of grains.
hello everyone…i am the grateful recipient of kefir grains from this forum. it’s a wonderful culture of sharing and giving. i will pass on any excess grains in the same way i have received them
sharon – thanks for the reassurance! i hope it tasted like what i drank in china…..it was really good.
ok, this newbie kefir owner would like to report on my grains. they looked none the worse for wear after arriving in the mail..what strong fellows! I quickly placed them into nice creamy magnolia milk around 10pm last night. I just looked in on them. they have formed what looked to me like creamy curds around themselves. I was actually a bit paranoid I had put too much milk and it might go off before it gets fermented. So I poured a lit bit of milk out. And i was very curious about the taste, i took a lick from my hand where it has spilled. Tangy taste. Not sour, but tangy. Is it right?? It is abt 12 h now. I read that it has a cycle of fermentation -so much literature.
My desire is to make nice tasting kefir so that my family members around me would want to have it as a drink EVERYDAY (like yakult haha).
Anyway, I used a ceramic spoon and stirred it up so that it is even again. Prior to stirring, when I tilt the bottle, i can actually see the lump of solid milk at the bottom, and the liquid milk at the top! isnt this strange!
When is the optimal time to drink? Can I drink the first milk – it seems a waste to throw good stuff away?
I read something else- that ceramic containers make yummy kefir. Anyone has idea where to get ceramic container?? That shall be my mission after work today. I need to scour other utensils for the kefir too!!!
Yummy yummy cant wait.
Oh, just to share too,I also read some smoothie recipes for kefir – banana, blackberries, strawberries (altho i dun recom too many – strawberries have higher inflammatory factor) are all nice!
Have a good day!
My grains are pea-size. Last night it yielded only one dessertspoon full. The grains didn’t look fluffy but looked off-white though. I followed your instruction of 1 to 20 parts grains to milk. My house is quite humid cause I practically close up every day when I am not home so the temperature ought to be ideal. However, my bottle is placed in my dining room which is bright but does not get the sun. Could this be the cause? Initially, when I used Pura low-fat milk, I could see mounds formed at the top of my culture, but since I changed to Meiji fresh milk, there has been an absence of the mounds (of florets?) . Instead, I get quite a thick film of yellow liquid (whey??). The consistency is always thick but the taste is fine. It is sour only when I culture it for more than 24 hours. Can you diagnose my problem based on the information provided? Any help you can provide is very much appreciated. Thanks and regards.
How about the container? Does it have enough air flow? And what kind of strainer are you using?
I am using a glass bottle which is changed with every new batch. Each bottle used is thoroughly washed and dried. I use a handkerchief which is secured with rubber bands.
Initially I used a kitchen towel but felt it may be too thick and have since been using a handkerchief. I am using a plastic strainer much like the one featured in your site. Initially, I used a plastic strainer where the holes were too big, and replaced with a stainless steel one where the holes were too small. The current one seems to be just right. I had to tap the strainer with one hand to hasten the flow. Please help diagnose my problem. Thanks and regards.
Perhaps you can try reducing the amount of milk? Try 1:10 or less and see whether it would start growing (give it a week or so). Remember, temperature affects the rate at which the kefir is fermented. If your ambient temp is lower, it could take longer for the milk to kefir. My recommendation 1:20 is based on a typical Singapore kitchen area, which is normally 26-28 degrees celsius or even higher.
Thanks Admin for your help. I shall do as you suggested. I shall reduce the quantity of milk and see what comes out of it. I shall let you know. Once again, thanks loads.
Best of luck. I wish I could be of more help.
You have indeed been of tremendous help. I followed your suggestion by reducing the quantity of milk and it is thriving very well. Noticeably, there is a absence of the whey. My probable problem was I added too much milk to too little grains. I shall be harvesting the culture soon. Thanks much for your help. Bless you.
Hi Admin. The time and date on this site is incorrect. I just sent the above message to you on Nov 7 at 9.15am. For your information only. No necessity for a reply.
Glad to be of help.
Keep us updated.
Hi Admin & Sharon,
I’m interested in Kefir grains, it would be very kind of anyone who can spare me some of the kefir grain.
I’ve read a lot about the wonders of kefir grain and kefir water. I really love to try it out.
My address is : Adelyn Tay
56 Jalan Gaya
88000 Kota Kinabalu
Sabah. Malaysia
hi…just peeking in to say the grains are doing well. but i just realised i had left them in cold storage (my fridge) for a couple of days without looking in on them, shld go check them later. thing is, mine gets sour easy, and i drink abt half a glass a day (feels good when i do that)..but my hubby and baby doesnt like the taste, so i m made to slow down their production.
btw i read that small grains are better. more efficient
help help! my kefir has a few worms in it. tiny, creamy little things moving around (with a blackhead), i saw it when i went to check on it just now. gross! i fished out like 4-5 with a spoon, or whatever i could spot on the surface of the kefir. what can i do now? is my grains compromised?? i dunno where the worms came from
my cap is always a bit loose, i did put the kefir always in a container of water. but i notice small flies attracted to it a few times (they will like drown in it) I have no idea how they get in..i guess they could fly and crawl around and were attracted to the fermenting smell?? i dun see anyone else having the same problems.
I have placed the bottle of kefir in the fridge for the time being. it’s too late at night to work on it.
oh yes i notice there is also a film of yellow kefir on the top layer. i dun think i notice a yellow layer like that before. yesterday, i was still quite happy, cos i could see my grains have multiplied!
sigh. any help/advice greatly appreciated. is that it for my grains?
Throw it away, the grains as well. Nothing matters more than your health as something with worms in it is most likely to be dangerous to your health.
Hey Admin. Once again Thanks so much for sending me the kefir grains. U make me feel the world stil has kind souls. haha. Anyway the litle guys are growing up and well so far.
But i’ve been trying the 3 days on-off drinking method from the kefir manual for treating my candida as my eczema seems to be getting bad after the kefir. still monitoring. btw u guys manage to find any raw milk in SG? i recently manage to get my hands on local HAYdairies goats milk but sadly its pasteurized n homgenized…
hey marx
u are right. well the good news is that it is not ultra high heat, they bring it to ard75degrees n quickly bring it to cool very quickly. still, yes, its pasteurised! u can use kefir grains in it, very nutitrious. i heard kefir w goat/mare milk is the best.
admin-oh dear. i feel so bad for my lovely grains that has grown beautifully. i believe i cleared all the worm (5 of them) and they are fruit fly worm, cos i shld hv used a rubber band n cloth, instead of a loose lid. lesson learned! i learnt a lot abt fruit fly worm, incl that they shouldnt survive in the fridge past 2 days n that we hv all eaten the eggs sometime cos its on fruits n naked to the eye. still, u may be right that i shld value my health not to take risk w future batches-tho i really cant imagine throwing out the beautiful grains! and i wld need someone to spare me grains again!
i feel so sorry towards my lovely grains. is there nothing i can do for them?
I should have some more grains in a few weeks time. Please email again with your mailing address.
Admin,
Thanks for your informative website.
Could I have some grains too, when you have some to spare? If so, please let me know your email address, I’ll email you my mailing address.
Thanks.
Help! I made Kefir with fresh goat milk for the first time this evening. Unfortunately I had purchased a new digital thermometer and didn’t realize it was on CELSIUS until I had added the culture. so it was reading 74 degrees celcious instead of 74 degrees fehrenheit! Should I toss it?
74 degree celcius is pretty warm! That is pasteurization temps! I doubt that the kefir grains are alive after that. How long were they in the milk?
Well, the tips to making good kefir after months of sharing thru trail and error.
1. kefir grow best in anaerobic environment. so pls cap it can do not need to open the lid. it will ferment fine. I use the preserving jars(mason jars) bought from ntuc and works fine. kefir will be more fuzzy and sour but it works.
2. kefir grow best in normal tem,p but since most of the time, pple get to excited when you have new kefir and add lotsa milk. pls be reminded that when you 1st recieve your kefir. just use about 1:5 times amount of milk and keep in in a air tight glass/plastic(food grade)container for about 12 hrs-24hours. then you can drink the 1st batch or throw it away. but 2nd batch onward will definitely taste like kefir. use less milk so it grow like mad. also you can actually keep it longer so that the kefiran is more and will built up grain faster. frequent removing and adding of milk seems to slow down production in my case.
3. you can also keep kefir(the milk with the grain) in the fridge for 1-2weeks, it will not go spoilt but it will be darm sour.(i make my kefir by put milk 1:2 ratio and keep them in fridge(where you put the vege section) for 1-14 days, most of the time i keep them for 4-5 days before drinking the kefir.)
4. when you weant to drink the curd like kefir. the proper procedure is before you stain, either stir with a spoon(i use stainless steel one) or shake the container until the whole thing is homogenised. tehn it flwo thru the stainer fine and no curd is left but the grain only.
5. use full cream milk[it does not matter its UHT, Fresh or pastuerised but not powder](not full cream powder reconstituted milk, look at the label, else your kefir may die) to culture your kefir. when i use less then full cream, my kefir start dying(skim), low faT THEY DUN GROW.
6. they have existed for some time liao so they are quite hardy. when you have a big quantity like mine(500gram of kefir grain) production is very easy and they grow like mad. (3 hour production time when not in fridge) most of the time they are hybernating in the fridge for 1 -2 week as i am the only one consuming them in my family.
7. once you stain your kefir, they can go thru secondary fermantation that can result in different flavour. depeding on you, you can modify so as to suit your preference.
8. its quite healthy and if you find it too sour. add fresh milk to moderate the taste.
testimonial. it helps my bowels and its help my energised thru the day. so far i give kefir a 2 thumbs up and i have seldom drink any other culture drink once i got this little home made bb as its very economical and a good substitute for other yogurt.
Thank you for the informative article! Where can one obtain Kefir grains in singapore though? Any help will be appreciated!
I have been consuming milk kefir when a friend introduced it to me. It helps my disgestive system and my bowel movement.When is the best time to consume kefir to obtain the best benefits ?
Hi OGM,
For me, I take a cup of kefir on empty stomach for breakfast and another cup after dinner to aid digestion. Sometimes, I will mix the water kefir with milk kefir to make a cup.
Hello Admin. I am appealing to you to send me some grains. PLEASE!!! I proclaimed mine to be dead. Since I returned from Australia in November, I have not been able to culture a healthy yield. I have been harvesting half a teaspoon of grains. Maximum was one teaspoon despite adding just a dessert spoon full of milk. The cool weather these past many weeks are not helping its growth. I cannot find a humid area in any part of my apartment to aid its growth.
Your help in supplying me some grains is much appreciated. My address is ONE FORT, #11-03 1 Fort Road, Singapore 439069.
Thanks and warmest regards.
Sharon
Hi, I’m so call newbie for Kefir although going through the Kefir process about a months. My Kefir is give by my friend when it was in water Kefir. I have read on internet about Milk Kefir are good for Kefir (I like milk too). Just this few days I found that my Kefir are lesser than before almost lost 4/5 of Kefir are gone. I’m not sure what happen to it ??? I have follow as procedure that given. I just feel sorry and sad that what have I did ??? Now I just have a little of Kefir to fill up for a glass of milk….
Can someone please please send me some milk kefir grains.
Thanks and regards.
Sharon Choo
Did anyone happen before that KEFIR GRAIN sudden die ???
It was happen to me as making Milk Kefir for a month then it
sudden lesser and lesser within 4 day then gone. Please
share and I need advise, thank you.
Hmmm….heat? Exposure to chemicals? Rough handling? Could be due to a number of factors.
Thanks for advise. Actually, the 1st batch already gone. I get back the 2nd batch
from my friend. I’m working on Water Kefir by adding Brown Sugar on it. Hopefully everything smooth.
hello all.
i am back. ashamed to say i had no time to do my kefir for weeks but left them in the fridge with some milk. and now i try to do my kefir again, but i am having a lot of problems. first, it is not separating into whey etc after even a few days. I begin to wonder if i had used skim milk instead of whole by accident (i had thrown away the carton).
And the second thing, it looks as if it has some leathery , powdery texture thing on the surface . i really wonder why! I am going to ntuc to buy fresh milk and try to rescue it best i can. wish me luck
btw, my kefir making always seem to attract a lot of fruit flies . ugh , apart from setting fruit fly traps, any one has any idea how to discourage the flies?
Hi Mindy,
Do not be dismay. Go get more fresh milk and brew daily at 24hrs cycle. Please DO NOT put the grains back to the fridge for now, I am serious, DO NOT.
Strain and discard the kefir if you did not see the curd/whey separation. Continue until you see the separation, then taste it to see if the end result is consistent with what you had been getting. It should only take you a few days to get it.
The powdery thingy on the surface may be yeast formation. The bacteria/yeast ratio is thrown off-balance when you stored them in the cold. If you are concern about it, rinse it ONCE then start the new brew.
Fruit flies love the good stuff — kefir !! Need not be bothered by them. They are part of nature and bring us no harm
Hi Chooklg,
Please make sure you are not using Low Lactose Milk eg HL.
If you are using milk grains to brew water kefir, be ready to see your grains stop growing. In fact, it is harder to brew milk grains with sugar than using milk.
Milk grains feed on lactose.
Well, Mr Admin is right, there are many factors unknown to us which caused your grains to die.
Ya, kefir seems to attract fruitflies like bees to honey. Not sure why.
Anyway, it might take some time for the grains to start producing good tasting kefir after being starved for so long. They are not miracle workers. I am guessing after 3 to 4 batches, you should find see some good results? Of course, I would not recommend anyone to starve their grains.
Actually, I stay in Malaysia. I bought the Fresh Milk from
Farm culture. It was fresh without any added things.
Now I’m work on Water Kefir. Taste good. I need to
work it out to make the Kefir Grow then separate them.
Later on plan to work on both Milk and water. I do taste
before Water Kefir mixed with Milk Kefir, the taste even
better.
For Mindy, I’m not suggest to use milk once take out the
Kefir Grain from Fridge. It was risky. Why? I experience
that if the milk are bad then it might kill the Kefir. Cause
Milk once transfer from Cold>Hot>Cold>Hot it will change
it’s form. I rather start again from simple by water+brown
sugar. Let it start from beginning. Even you can see
clearly in the jar. Draw a line to monitor it’s grow? Now,
I’m doing this experiment. I feel that always start from the
easy way. Now, I treasure a lot of my Kefir cause my
1st batch already gone. I won’t let it happen again.
Bless me. Thanks.
I’m actually a newbie for kefir, I stopped brewing my kefir for about 3 weeks and now I’m start brewing again, but noticed that the kefir grains does not grow since brewing 4 months ago, the grains are pretty small as well.
During the fermentation, there did separate the top layer curbs and bottom whey, but sometimes the kefir milk are more sticky and sometimes more watery and more milky taste. Anything goes wrong???
Please Advise, Thank you
@Cherry
You mean that you recently started making Kefir again? If so, then it should be okay (assuming that during the break, you washed the grains and kept the grains in the fridge) since it might take some time for the grains to start growing again. Just make sure that grains look healthy – they should be puffy.
@Chooklg
Yes, we should always treasure the grains! My babies!
Yes, ADMIN,
you are right, that’s what I had done.
I also noticed that after the fermentation, the grains (or what) seems very much of curbs, i must use the plastic spoon to stir it and strained the kefir milk out ( like yogurt but very smoothie taste), so ended very little grains left in the strainer.
One more question is, I brew the kefir coconut milk and was not successful, there are molds on top, so strained off, can the baby grains use again? I then put it into a glass of milk to activate the grains, am I right?
hi Cherry,
I know your questions are not directed to me but I am hoping to help, LOL.
May I know how many spoon of grains you use per every cup of milk or coconut milk? I am assuming that you are using milk grains, the cauliflower look alike type of rubbery grains?
Did you rinse your grains every time you brew? How long is your brewing time? How regular did you brew for that 4 months period, daily?
For the coconut milk kefir, what type of coconut milk you used? Freshly squeezed from the market or the one you squeezed yourself or canned coconut milk? After straining off the moldy coconut kefir, did you rinse your grains before putting it in milk?
Too many unknown factors here, so I need to ask a lot.
Hi, Joyful,
Thanks for your concern, this Tuesday when I bought back the Milk and put in 3 spoonful of grains and also telling the babies to grow fat fat, oh! Joyful, ridiculous, the next day when harvesting I found that they are growing fat and looks more like cauliflower. Oh my sayang
2ndly, Joyful, do I need to rinse the grains every batch brewing?
3rdly, I think the grains use for brewing coconut milk is not enough.
Lastly, Joyful for brewing coconut milk do I need to rinse the grains before brewing???
Also, when keeping backup grains need to rinse ? Fill with milk and keep in the fridge ? What is the ratio?
Thank you. Sorry for too many questions.
hi Cherry,
Just got back from my CNY holiday.
You will be surprised to know that the kefirbaby actually responds to you when you give them your attention and care. So, it’s not ridiculous at all. Well, I’m glad that they are growing now because if they did not grow for the past 4 months, I am getting a bit worried.
For Q2: No, you do not need to rinse the grains for your regular brew.
Q3: you should use the same amount of grains ratio for coconut milk as you would for milk. I suspected that also that you did not put enough grains into the coconut milk, that’s why it had gone bad. Another reason could be that your grains was not strong and healthy and hence it was overcome by the bad bacteria with mold.
Q4: yes, when you first switch from milk to coconut milk, you need to rinse the grains well to get rid of the milk curd or residue. This is done more so for the taste then anything else. After that you do not need to rinse again for subsequent batches.
Q5: when keeping back up grains, there is no necessity to rinse the grains. Just cover the grains with milk 50:50 ratio in a glass bottle with lid. This is good for 1 week. After 1 week, strain and put in new milk. You can drink the strained kefir.
Hope I have answered you adequately
Hi, Joyful,
Thanks for answering my questions.
Hi Admin ,
Currently, I have a Kefir (A) that giving by my friends.
After working on for a month, another friend was giving
me some more Kefir (B)but it’s looks different compare with
existing Kefir that I have.
(A). Looks small, soft, with separate pieces
(B). Looks bigger, harder, stick with each other to form.
If for reference, (B) are similar that I saw in Internet pages.
But both (A) & (B) taste are the same. So, I’m confuse now.
Just if anyone can share the photo of Kefir over pages here?
Hi Admin,
I just received the Kefir grains from you today. I have put it in Meiji Fresh milk and check it every 15 mins (I am so so excited about this and cant wait to see the result, haha). Anyway, thank you so much for your kindness. I will take good care of those Kefir babies.
i got really good kefir grains from livekefirgrains.com
they ship worldwide and send really good recipes
HI
I reside in Kuching – Sarawak, Malaysia and would love to get some Kefir grains. Is there anyone living in Sarawak who can spare some grains ? Would love to get some Kefir babies to brew my own Kefir Milk or Water Drinks.
Anyway, thank you all…
Rgs, Sue
My husband has been a dedicated kefir fan more more than 10 years. We went for a short trip over the Good Friday weekend. To our horror we found that our domestic help threw his kefir grains away when we returned. We have been asking friends whom we have shared grains with but none of them have any. We are now quite desperate. Could anyone spare some grains? We will pick them up from anywhere in Singapore.
Thanks a zillion.
@ SUE & LAYLING,
Please email me at admin (AT) blong.info with your mailing address. I should have some spare grains next week or so.
Hi Admin,
I’ve emailed to you my address, hope you got my mail. Just want to say thanks for sharing your kefir grains with me and if I am successful in growing them … then I will be able to pass on to my families and friends in Kuching.
P/S: My families and I are very fortunate to know there is someone like you willing to share…esp. in this era!
My email: sloh88@yahoo.com.au.
Many thanks, sue
Hi Admin
Sorry for the late reply. Should you have any spare grains and it is not too much trouble for you, my mailing address is ******. Really appreciate your kind offer.
Thank you.
Dearest Admin,
I’m so so excited…just received the Kefir grains you send me. Thanks & Bless Bless You! I just went to buy a plastic sieve as I’ve milk and bottle at home…going to start making kefir babies…keeping my fingers closed.
Again, thanks you…I’m so so happy to receive the grains!
Rgs, sue
Hope that it will bring you good health.
Just a quick report of my Kefir Babies : received from kind Admin on 25 May.
1st day(26/5) -1 tsp of Kefir Babies in 1/2 cup of room temp UHT Harvey Fresh Full Cream Milk – after 24 hrs, milk had thicken – kefir sourish n a smell slightly of rotting egg but creamy and don’t taste nice!! Actually was quite worry b’cos I’ve not tasted kefir milk b4 but if that what it is like, I really don’t think I can force myself to drink (I throw away the milk and add another 1/2 cup Harvey milk directly from the fridge to the not rinsed kefir grains and use the same glass container). Kefir grains small and about a tsp still.
2nd day (27/5) – strain the thicken milk, this time the kefir smells better n tastes much better – just a bit sourish and creamy, this kefir milk is drinkable and smell quite pleasant. Put the kefir in a small airtight tupperware container in the fridge to drink tomorrow. The kefir grains look to me – no change – still same size and about a tsp … can’t tell it is grains or curd !!!. Put the kefir grains in a new glass container and add slightly more Harvey milk directly from the fridge.
I’m hoping my babies will grow fat soon….
P/s: Can anyone tell me if i get raw cow milk, do I’ve to heat n cool it b4 giving them to my kefir grains? or just pour the raw cow milk straight into my container containing my kefir grains? Thanks you.
Rgs & cheers, sue
Kefir will always have this slight rotten egg smell. I think it is most likely due to the yeast. Can be a little off-pitting in the beginning. For the first few batch, there will be an overgrowth of yeast. It should “return to normal” after a few batches.
You should be able to differentiate the curds from the grains. The grains are slightly transparent and if you use store bought milk, the colour difference is quite significant.
I think Malaysia should have good sources of raw milk, unlike Singapore where you won’t find any. Try those local farms. They should be more than willing to sell the raw milk to you.
Hi Admin
)
Thank you so much for the grains. It is most kind and generous of you to share them with us. We will nurture them with love and care and soon we should be able to share grains with others who are keen to start.
Your kindness is greatly appreciated
Hi Admin,
I was so busy for the last few months, I feel enjoyed to read you web,
I wish to have some Water and Milk kefir grains, shall I send you my
mailing address?
thanks
Yes, please email me your mailing address. I have only milk kefir grains though.
Hi Admin,
Happy to report the kefir babies from you are doing very well. Getting ready to start sharing some of my kefir babies with friends & relatives.
However, I just wished to check with you regarding the size of the kefir grains. When I received the grains from you, the size of the grains are like small rice sizes. Now after 3 weeks, the nos of kefir grains have increased to about 4-5 heap of teaspoons. But the size of the grains still remain the same and they are not cluster together. Is it normal or is there any way to increase the grain size ? Or will the grains slowly increase their size?
I’m puzzle as from the internet, I saw pictures of kefir grains much bigger. Hope to have your inputs on the kefir grains’ size!
Thanks…
I’m very happy that i can found your website. I love to see more and more people like it. If you want to know the better method to make kefir just check it out the Mp method. Here are some videos on how to make kefir using Kefir Grains
I am so happy to stumble upon your informative and most interesting site on kefir. Can you kindly send me some grains to my mailing address: Blk 150 Toa Payoh Lorong 1 # 01-999 S(310150). Thanks !
where can i get kefir grains in singapore?
We are happy to share our excess kefir grains. Please email me at chowlayling@hotmail.com if anyone out there wish to start cultivating them.