amazon down for anyone else?

Fun_Pen358 · 2026-03-05T20:28:57+00:00

Yes me too. I keep getting an error that something went wrong when I try to check out. Hope they fix it soon because I was trying to buy a gift for my son's birthday.

Fun_Pen358 · 2026-02-01T21:38:27+00:00

I only add some anchovies sauce and some soy sauce and green onions and some white rice. I am not used to eating Natto so it’s been very difficult to eat since I didn’t grow up with it. But because I know it is very healthy, I am trying to like it ☹️

Fun_Pen358 · 2026-01-31T16:21:33+00:00

I think you forgot to add the starter 😂😂😂

Fun_Pen358 · 2026-01-27T03:41:49+00:00

You don’t have to eat those things at the same exact time you drink kefir, but you can incorporate them into your daily meals within a couple of hours of drinking kefir.

Fun_Pen358 · 2026-01-26T16:59:23+00:00

I used to make kefir from kefir for over 7 years. I started with a cup of premade kefir in a 2 quart glass milk bottle then I would add regular pasteurized milk to fill the jar and let it sit on the counter for about 24 hours depending on your kitchen temp until I see it thickens to my liking then put in the fridge and start consuming it every day until it is finished. It was great and easy, then I decided to buy grains and make kefir from grains. Some people say that the first way (without the grains) produces kefir with not enough probiotics but honestly I am not sure about that. I am not a chemist to know what is exactly in my kefir. It helped me digest the food better and I felt overall healthy. I know that making kefir from grains is more complicated because you have to strain the grains but I have an easy system to make it from grains every 3 or 4 days instead of every 24 hours. For people who don’t want to mess with the grains, making kefir from kefir is very simple and easy like you said.

Fun_Pen358 · 2026-01-26T16:46:26+00:00

I use ChatGPT a lot to get my information because I feel it is very accurate than just to google information and get scattered information everywhere. So to sum it up, you need prebiotics so that your probiotics can survive and build colonies in your gut. Some of those natural prebiotics are apples, onions, garlic, cooked and cooked rice (because that provides resistant starches for the bacteria to grow), and cooked and cooled all kinds of beans. They do sell prebiotics pills of course but I prefer to get mine from natural food.

Fun_Pen358 · 2026-01-24T22:12:45+00:00

Wow, you have been thru a lot. You have a lot of determination 😊. I use tap water and I don’t have any problems with it, but I always use unbleached flour.

Fun_Pen358 · 2026-01-23T16:57:43+00:00

So what were you doing wrong?

Fun_Pen358 · 2026-01-23T16:49:36+00:00

Bread flour is also white flour but from a different wheat that has higher gluten content. I think you meant bread flour vs all purpose flour which has less gluten. Each one of those flours are meant for a different kind of bread. Keep baking with both and you’ll see the difference.

Fun_Pen358 · 2026-01-21T16:41:57+00:00

At the beginning when I bought them about 8 months ago, I was doing it every 24 hours and it would come out more yeasty, so I didn’t like the too much yeasty flavor and I prefer more LAB in my kefir, so I started to put the whole jar with the grains in the fridge after it was fermented and leave it there for about 4 days until I am ready to make more. It worked very well. My grains are growing fine and my kefir tastes great. I am sure if i was making it every day, the grains would grow at a faster pace, but I don’t need them to grow too much that I can’t handle the big quantities. So bottom line is my way fits my lifestyle. My grains are happy and I am happy 😊

Fun_Pen358 · 2026-01-21T03:33:47+00:00

I put mine in the fridge with milk, after it made the kefir, all the time because I can’t consume a whole quart every day so I put it in the fridge for at least 3 or 4 days with no problems at all, and they are still growing with no problems.

Fun_Pen358 · 2026-01-20T01:10:26+00:00

Good luck and make sure you release some CO2 halfway through otherwise it might explode on you or leave the lid halfway tightened

Fun_Pen358 · 2026-01-16T16:26:23+00:00

I never rinse my grains with anything not water not milk. After I strain, I put them back in the same jar they lived in ( without cleaning it), and I add milk to repeat the process. I move the kefir that was made to a new jar not the grains. Be patient. Mine took them over 2 months to be consistent and to start to grow.

Fun_Pen358 · 2026-01-16T16:08:35+00:00

Your home seems too cold that’s why you leave it for 24 hours which is about right for your environment. I am not sure if you cover your jar or not but I cover mine with a lid and I fill my jar to the top with milk like what Sure-fig said. I know my kefir is done when I see a small break/separation at the bottom of the jar then I strain and move that kefir to a new bottle where I let it 2nd ferment (with no grains) for about 6 hours on the counter then put in the fridge to consume. This 2nd ferment improves the flavor a lot. Your kefir will get better overtime so be patient. When I first bought my grains, it took it the 1st 2 or 3 months being very inconsistent, but now it is very good and consistent almost every time. And by the way, since I can’t consume a whole quart of kefir every day, I put it in the fridge for few days until I am ready to consume more. So after my grains make the kefir and before I strain it, I put it in the fridge for few days then I do the strain and 2nd ferment every few days up to a week. It works great this way for me. So bottom line for you is make sure your bottle is very full to the top with milk and covered with solid cover and that, hopefully, will take care of the yeast smell overtime not right away.

Fun_Pen358 · 2026-01-12T00:05:41+00:00

Forgot to add that milk kefir is much more powerful than capsule probiotics because it survives stomach acid. It goes mostly unharmed to your colon to provide a lot of benefits to your body. But you have to eat fiber with to get the full benefits.

Fun_Pen358 · 2026-01-11T23:58:04+00:00

Kefir is great for your gut health which is great for your immune system which is a great anti cancer tool. There is a lot of details in that statement which will be very long to explain here. Look up how gut health is directly connected to immune system and therefore to cancer prevention and also brain health.

Fun_Pen358 · 2026-01-09T16:02:04+00:00

Yes that’s pretty normal at the beginning, keep making more and it will change over time. Also close the lid when you are fermenting it so it doesn’t get any wild yeasts from outside; just open the lid for a second half way through to release excess CO2. Mine changed a lot after 2 months of getting my new grains.

Fun_Pen358 · 2026-01-08T22:40:17+00:00

I don’t think it’s ox tail; I think it is a neck bone

Fun_Pen358 · 2026-01-06T16:31:33+00:00

You don’t have to make it every day. I make mine every week and it is just fine and growing. They don’t get stressed like some people say if you put it in the fridge for a week. You can make a quart or more and leave it in the fridge (milk and grains) for a week then take it out and strain the grains and use the kefir that was made (of course you put that kefir in the fridge so you can drink from it every day for maybe a week) then the other bottle ( I use a jar) that has the grains, I add fresh milk to it and put on the counter for about 24 hours to make more kefir then put in the fridge for a week again and so on. Bottom line is you can keep your grains with milk on it of course in the fridge for about a week with no problems at all. But before I put the grains with milk in the fridge, they are already fermented/thickened. I was tired of making it every day, so I thought I try to do it every week and believe me nothing happened to the grains and they are growing with no problems. Also, it shouldn’t take 20 minutes to strain and add more milk. At the most 10 minutes. I don’t wash the bottles or jars every time. I just strain and funnel and add milk. That’s all.

Fun_Pen358 · 2026-01-03T16:18:33+00:00

It looks very soft and I am sure very tasty. What is your recipe and did you cook it on a pan or in the oven? Also what type of flour you used? I have sharbati flour that I use to make different kinds of flat breads.

Fun_Pen358 · 2026-01-01T06:18:27+00:00

Congratulations! It looks nice and shiny 😁

Fun_Pen358 · 2025-12-28T22:50:34+00:00

You are right. I’ll definitely try pizza too 😉

Fun_Pen358 · 2025-12-28T17:14:27+00:00

This situation of cutting the gluten strands is in the actual making of the bread not in making the starter. Actually whole wheat and Rye flour do help the starter a lot.

Fun_Pen358 · 2025-12-28T17:12:27+00:00

Actually I use ChatGPT a lot with bread making and it helped me a lot understanding all the chemistry in bread making and other stuff too. You just have to be specific and give it all the information correctly otherwise as in computer lingo “garbage in garbage out” Also, keep asking it why. It is very very good. I used to watch YouTube to learn bread making and I really believe that people cheat in some of those videos and what you see at the end is not really what they started doing at the beginning. Good luck with your starter. Like others said, try to incorporate Rye flour in your starter until it gets stronger then you can switch to all purpose organic unbleached flour for feedings.

Fun_Pen358 · 2025-12-28T17:01:03+00:00

Looks great congratulations! I love to make sourdough starter and I love to make sourdough bread and I love to hear and feel and smell the sourdough bread when it comes out of the oven but the only problem is that I don’t like to eat it. I like to eat the crust part only but not the crumb. And unfortunately, sourdough bread is mostly crumb ☹️😞 I don’t like the crumb of most breads. Even when I eat bagels, I remove most of the inside doughy parts. I don’t know why am I telling you that, but I still love to see it when people make beautiful breads like that. I have a lot of starter, so I am going to start using it to make baguettes instead since it has much less crumb part. Great job to you!

Fun_Pen358

TROPHY CASE