Is it kefir gone bad please some one tell me

It also doesn't smell too good like thinner or too sour with this little pinkish layer on top and why this might have happened

Hey,
Unsure about the ph, have two different straps. The blue to yellow one being hard to tell and the universal general one being super vague.

It looks quite healthy, just serving a small cup sounded fizzy. There was some white dots on top too, took one out, felt granular and rigid, not like a mold.

What do you guys think ?

Is their any machine that can automate making kefir and if not would it be useful?

Hi,

I'm relatively new to Kefir but I've noticed a few things. First of all, my ferments tend to be inconsistent with some batches smelling delicious, others mildly off/repulsive.

I'm trying to do everything right, feeding the grains fresh milk every day, and despite this they've only doubled in size during some 1.5 months or so. I'm not even sure whether it's better to do it strictly anaerobic or aerobic since there's no clear consensus. I've also heard that the culture can be "repaired" if needed by letting it ferment longer, but for me this just seems to produce more of the foul odors.

Any ideas? Should I try using less milk per my volume of grains? What about air access? Or is my culture cooked beyond repair?

Used the tangzhong method via King Aurther baking.

Flavor is sort of sour dough. Very soft, almost like Wonder bread.

Hi everyone! I have 3 kefir cultures from different cities, and each one behaves a bit differently. I'm thinking of combining 10g of each to start a new colony, hoping it ends up stronger and more diverse. Has anyone tried this? Does it work, or do the cultures end up competing and one takes over? Any tips are welcome! 🙏

I have a plastic seive but it is too fine , not easy to strain the grains from the goo, What do you use?

I'm a complete newbie to making Kefir. I picked up some grains from a local person off facebook marketplace recently. So far all of my batches have been discards and I'm wondering if I need to just keep waiting or if there's something I need to adjust. I'm confused because the main culprit I've read online for yeasty smell and flavor is heat, but I've been leaving my windows open and it's about 65°F.

Here's what I'm doing:
- It's been a week of batches. The culture seems very alive and active, and I bought them from someone who is regularly making kefir.
- I have a generous tablespoon in 2 cups of milk.
- Apartment is probably ranging from 65-75°F
- Changing milk roughly every 18-24 hours.
- It only separated during my first batch. I've changed the milk before it curdles since then.
- I'm doing an open air fermentation with a clean cloth on a mason jar.

The taste is very yeast forward. It is a bit acidic, but not in a pleasant yogurty way. Overall the taste is rather acrid. I had some kefir from a local halal market recently that was so delicious, a nice drinkable thickness, creamy, with such a pleasant yogurty flavor; it made me want to jump right in to making kefir. I also have a good amount of fermentation experience, I've done lots of krauts, sour pickles, and sourdough in the past.

I have made kefir for the past 6 months. Since 2 months the grains are not growing in size anymore. They are really, really small, like pinheads max and partly more like mash. Where they used to be at least 3-4 times the size in the past. Volume still keeps growing as usual (like 20% per 2-day batch). What could be wrong? Is there even anything to be concerned about?

I use round about one liter water with 5 table spoons of kefir, 3 table spoons of sugar, 2 dried figs and half a lemon (clean skin, no chemicals).

Thanks!

This time... 2 C oat Flour,  3 t baking powder, (mine is old) ,1/2 t salt , 1/3 C sugar, 1 egg1/2 C blueberries  Enough plain kefir to make a batter

I've been loving kefir for over a year now. I make a half a cup a day. It takes 24 hrs, so that's perfect. Grains grow like crazy and I freeze them.

Last vacation I just left them in milk, then threw them out and used some frozen grains - I have done this before, and they come out great.
This time around, they taste mellow, like plain yogurt. No tanginess. And when I keep it fermenting a bit longer it turns super sour - smells like sour milk as son as I come into the kitchen. It never goes through the separation. Its either mellow yogurt tasting or undrinkably sour.

I tried new frozen grains and switched to different glass containers. same.

Any thoughts?

It is two months that I discovered kefir and I started producing it at home.

- water kefir: began with 30g of grains, now they are 35.they produce something that I love. F1 in 3 days 2 liters kefir + F2 24h.

- milk kefir: began with 5g, they produce a kefir that I love in 18 hours or so. After 2 months, grains reduced to give or take 2g. I still have separation in less that 24h but grains reduction worries me. I think in 1 month I will not be able to prepare kefir anymore.

I am using whole milk from supermarket, I do not strain the grains too much and I never washed them. I sometimes put grains at stop because I had too much kefir to drink. Now I tried to keep them at room temp following a YouTube video that was giving a shot of milk per day in order to have grains multiplying as hell.

I think I read everything and tried different things. Just curious about if anyone has any experience to share.

is this normal? surface looks kinda yellow and bubbly, can i take out the grains and continue using it?

I’m in search of kefir grains in the Katy, Houston area. I want to attempt making kefir at home. TIA.

Ich habe meine wasserkefirkristalle ca.4-5 Monate in einem verschlussenen Glas mit datteln und zuckerwasser im kühlschrank gelagert. Leider ohne das wasser zu wechseln. ich hab die kristalle gespült und neu angesetzt um zu schauen ob sie noch leben. falls ja: kann ich sie noch benutzen? oder sind die schlecht? danke für eure hilfe ⭐️

How long in the fridge does kefir with fruit added from a second fermentation last? I know normally kefir can last indefinitely in the fridge, but I’m not sure how the added fruit changes this.

¡hola! as per the title, i'm looking for milk kefir grains in madrid por favor

Near the end of August, a friend gave me 1 tablespoon of kefir grains. I’m so proud! Look how much they have grown.

I love my morning kefir routine. Typically, I add raspberries and blueberries. This week I added some pineapple. Yum!

I’ve been taking silexan with my morning kefir smoothie, and it’s just occurred to me that the lavender oil in it might be impacting any live bacteria . I’ve tried searching but could not find any info about whether taking lavender or other essential
Oils could kill the bacteria while it’s still in your stomach. Is anyone aware of any reviews around this?

As title says. I would like to have something thicker like yoghurt. Can I make it using kefir grains? I imagine I just strain the whey. But will I lose a lot of nutritional value if I do that?

Edit: Thanks everyone for their thoughts and sharing experience

I run out of ideas what to do with the fruits I use for F2 water kefir fermentation after they have done their job and I strain them out for bottling. I hate the thought of just throwing them in the bin. I do not have a compost or a worm box or a garden.

When I started out on kefir, I would just pop them in the blender along with fresh fruits when making smoothies. But there is only so much smoothie i can drink.

I had thought of using them to make ACV but that didn't end well (obviously, all the good stuff has already been extracted by the kefir)

I have tried blending it and making lavashak (fruit leather), that turned out very sad for the same reasons. Same with kimchi, jam, lokum or other desserts.

So what do you all do with your fruits after straining them out? Thank you for all ideas!

We’ve had good luck with Fusion Tea grains, turning out gorgeous kefir after the first batch or two - but after a few months, it seems like something just goes bad. We aren’t changing anything, but over time it seems like the kefir gets overprocessed despite reducing grain quality; and then one day it doesn’t work anymore.

I’m not sure if it’s due to skim milk (didn’t have this issue with whole or low fat milk) or we just need to try new grains.

I am genuinely surprised to read that some people in this sub just drink one shot-glass or maybe 2-3 tablespoons of kefir every day and act as if their guts are going to be turned inside out or as if they're dealing with some sort of dangerous drug.

Meanwhile I am, at least, drinking 400-600ml (~2+ cups) every single day and doing just fine.

I know that everyone's body is different and that I'm exaggerating a bit, but how can there be such a huge difference in how much kefir people drink?

Hi! I went out of town recently and forgot about my grains, had them in the fridge in 4 cups of milk, threw out that batch, started a new batch with those same grains in a new container and they fermented SO fast, and I went to open the jar today and it smelled BAD, and I did a small taste and it was like battery acid/ rotten 🙃 did I ruin my grains? Can I just restart them and throw out the next couple of batches? No mould!! (Have had these grains for two years now)