Comments on: How to Make Milk Kefir

By: Julie Knights

Julie Knights — Fri, 14 May 2010 14:33:34 +0000

I’ve been drinking Kefir for about 10 days, and love it. I use pasturised, whole, organic cows milk and I ferment it in the grains for 24 house. I have lots more energy than I did have and do not crave chocolate and carbs. as much as I did. The only problem is, I have become constipated.

Am I doing something wrong, Should I stop drinking it or will it eventually pass (if you’ll parden the pun)

By: Giselle

Giselle — Fri, 14 May 2010 01:14:08 +0000

You could try the whole milk but third batch is still too early to give up.

Use the same milk for about 3 more weeks and it should be getting much thicker.

Try that and see what happens.

By: Sarah

Sarah — Thu, 13 May 2010 14:51:24 +0000

Hi, I just got my kefir grains in the mail and am on my third batch…but I’m not sure if it’s working. It kind of just takes like sour milk (as opposed to the thick, yogurty kefir I can buy at the store). Granted, I’m using pasteurized 1 1/2 % milk (that’s what we get delivered to the house…). After 24 hours the grains rise to the top, and when I strain it out it’s chunky-ish. When I make a shake with it, it separates quickly. Do I need to use whole milk to get something creamier, or does it sound like my grains are bad?

By: Ken

Ken — Mon, 12 Apr 2010 15:52:00 +0000

Very helpful ,thank you kindly.

By: Barbara

Barbara — Thu, 18 Mar 2010 16:59:50 +0000

@Liz – don’t worry about the “bad” bacteria in raw milk. There really isn’t any, if anything, there is more “bad” bacteria in commercially available milk. Read from this web site: http://www.realmilk.com/. Kefir is pretty much one big batch of yeast and germs – all of themn good! The best place for them to grow is in with the other good bacteria in raw milk.

By: Giselle

Giselle — Thu, 11 Mar 2010 13:28:05 +0000

@Leah – It’s wonderful news to hear your son is well. The more I hear of stories like yours, it only reinforces why kefir is called “the miracle food.”

By: Giselle

Giselle — Thu, 11 Mar 2010 12:47:30 +0000

@Sansan – My suggestion is to make milk kefir first with your grains, then after you’ve made your grains multiply, take a few and try using them on the water kefir recipe. A lot of people make the mistake of using ALL their milk kefir grains to make water kefir and end up losing them all.

By: Liz

Liz — Wed, 24 Feb 2010 14:57:51 +0000

Hello,
Thank you for sharing your expertise with us. I am just wondering about the raw milk not being boiled. How about the bad bacteria in it?

By: Sansan

Sansan — Wed, 20 Jan 2010 17:00:10 +0000

Hi,

I just bought some Milk Kefir grains from you and itching to start!…I am not lactose intolerant but have a lot of sinus congestion problems and heard milk causes more mucucs, thus more congestion.

My question is: Can I go ahead and treat the Milk Kefir grains with your “water kefir” recipe? Or do I need to make the first few batches as milk kefir before I “convert” them?

By: dorothyboyens

dorothyboyens — Sun, 27 Dec 2009 21:39:54 +0000

Can someone please give me the phone number of the person in Kailua, Hawaii that has offered kefir grains to get started?
Thank you,
Dorothy Boyens, Wiamanalo, Hawaii