I compiled a list of questions people commonly ask me.
Here’s a quick FAQ
1. I have this really puffy Kefir grain, could I divide it to give to other people?
YES, just do it! I don’t have a problem with metal utensils but other people still stress that you should use plastic. So it’s up to you if you want to experiment.
2. So how long will each Kefir grain live?
Kefir grains are practically immortal. Just take care of them and not intentionally kill them.
3. My Kefir are more bitter now than before, why is that?
Your Kefir grains are probably old. Use the new ones that have been produced.
4. Will my Kefir grains get spoiled? Contaminated?
These guys are tough, they can counter pretty much anything. Be aware though, if it really started to taste differently, then just using your newer batch of Grains.
5. Where can I get Kefir Grains?
I have gotten the best from this guy. Just bought mine and used ii and
6. I have diabetes! Can I drink this?
This practically doesn’t have any additional sugar unless you used the water Kefir process (Subscribe to the mailing list to know more fast) so it’s safe for diabetics.
7. I’m pregnant can I drink this?
I prefer to advise people not to drink this when pregnant but I have met Kefir lovers that really drink this. This is sort of a disclaimer
8. How about infants?
I have met people that have fed babies with Kefir but…..I still prefer to advise people not to do it. Digestion is not the problem because it’s very easy to digest. It’s just me staying on the safe side since Kefir has a little bit of alcohol content. It’s just almost one percent but it could almost be zero too. It really depends on the temperature and the length of fermentation.
9. I want to leave it for a longer time but I’m afraid my jar will explode!
Just put it in the fridge. It slows down the fermentation process. If you really want to leave it for a longer time, the Kefir produced should not be drank. Then when you finally need to use them, just take them out of the fridge and give them time to recuperate. It will take a while for them to be back at full strength.
10. I tasted the Kefir from the supermarket! It doesn’t take like this!
That’s because they are not from real milk Kefir. It would be impractical to mass produce this. By the way, Kefir from Kefir grains are better than the Kefir starters you get in your local stores. If you want to try it out first, feel free to buy the starter. After that, I suggest you get the Kefir grains.
11. I’m very sensitive to dairy but I’m really interested in making kefir. Can kefir be made with coconut milk or another type of milk?
From past experience, YES it can. But it is always best to grow the Kefir grains in milk for a few weeks so that they can really rebalance. Only then, should you start adding them to other mediums.
12. I’m lactose intolerant and have problems digesting kefir.
People who are dairy sensitive can drink kefir. This is because the probiotics in Kefir predigest the lactose and the nutrients for you allowing your body to digest it easily.
I will add more frequently asked questions soon. I hope you enjoyed this and see you soon!
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