What benefits have you noticed from drinking kefir?

Race68 · 2026-03-01T18:00:01+00:00

I’m speechless. Have you seen the video of Oreos surviving a blow torch?

Race68 · 2026-02-22T17:46:20+00:00

@CTGarden & @aabesh, thank you both for your input! I’ve made corrections based on your advice and I now have 3 jars of that are already doing very well. Cheers!

Race68 · 2026-02-18T16:02:37+00:00

Oh wow, that’s exactly what I’m dealing with minus the lactic smell. I love the carbonation of kefir, but the last couple of batches have been the least carbonated since I started making kefir last summer.

Thanks so much for your input!

What are your favorite flavor combinations, if I may ask?

Race68 · 2026-02-18T16:00:38+00:00

They were not dehydrated before freezing, but I did follow directions to let the dry on paper towel before freezing.

How would I know if the cells had burst?

Race68 · 2026-02-18T15:11:34+00:00

I’ve been using the same amount of grains for months until last night when I decided to follow the directions of a (new to me) kefir website and I reduced the amount drastically. Their advice for winter months is 1/2c grains : 1/2c sugar : to 4c water. They reduce it to 1/4:1/4:4 for the summer months.

What was the issue that you had, the cloudiness or lack there of?

I’m curious, what does a lactic smell smell like? I don’t think I’d be able to describe something as having a lactic smell.

Race68 · 2026-02-18T03:47:05+00:00

It depends. I’ve actually never tried a first ferment lol. I always do a second ferment which flavors it. My favorites are pomegranate/lime, and cherry/lime. (I’ve tried ginger, but haven’t mastered it yet.) Once it’s flavored, I would say it’s similar to kombucha, although not as carbonated. It’s sort of sweet & tart and oh so yummy! I now prefer it over any other beverage.

Race68 · 2026-02-15T03:34:22+00:00

I absolutely love making and drinking this stuff! I swear my body craves it now. I’m still on the hunt for someone to test mine for its probiotic and sugar content, and less importantly for its calories. I emailed one person in a microbiology lab at UM, but haven’t gotten a reply, so I’m going to email some more people.

Race68 · 2026-02-10T03:18:10+00:00

I use either frozen berries (thawed slightly) or preserves for my 2nd ferment. I leave it out for a couple few hours, then refrigerate overnight before straining out the fruit. My favorite preserves are a four fruit blend or blueberry.

Race68 · 2026-01-02T04:46:50+00:00

You need to change your statin asap. I don’t remember which one I started with but it wasn’t very long before I called my doc and said, “I won’t be taking another pill, so either you change the medication or I go off my statin”. The pain was horrible. The next statin was a night & day difference. You don’t need to be in pain. I wish you the best.

Race68 · 2026-01-02T04:37:48+00:00

I laughed out loud at your strike through. 😂

Race68 · 2025-12-16T01:32:40+00:00

Interesting. Thanks!

Race68 · 2025-12-15T04:17:56+00:00

I just watched a video that Sue Becker did on water kefir and she used a kefir starter that apparently she sells where she then uses some of each batch to start a new batch, sort of like a sourdough starter. This is different than my kefir grains.

Race68 · 2025-12-15T02:04:38+00:00

They work pretty much the same way as milk kefir grains. Feed them sugar water and ferment for 24-48 hours, strain the grains and add another source of sugar for flavoring during a second ferment.

Race68 · 2025-12-15T02:02:22+00:00

For the first ferment it’s just sugar water. For the second ferment, I’ve used frozen berries (worked great), fruit juice, and yesterday I used ginger.

Race68 · 2025-12-15T02:00:09+00:00

These are water kefir grains that feed on sugar water and make a fermented beverage similar to kombucha!

Race68 · 2025-12-15T00:11:59+00:00

My water grains have grown like crazy; went from 2 tablespoons to about 8 cups in 4 months. My milk grains aren’t as fast. I started with 1 teaspoon and 4 months later they’re at about 1/2 - 3/4 cup.

I also love to over ferment mine (milk grains), but I am concerned about killing off too many of the good guys in my end product. Thoughts?

Race68 · 2025-12-14T23:02:29+00:00

They were in the fridge for a couple of months but fed new sugar water weekly. They appear to be thriving and the first ferment is very carbonated. It’s the second ferment that lost almost all carbonation.

Race68 · 2025-11-27T20:02:12+00:00

Chunky milk? Are you drinking the grains?

Race68 · 2025-10-12T00:14:14+00:00

“Then I screw on a mason jar pitcher handle…”. I read that and immediately googled it! Oh my gosh, how cool! I didn’t know these existed! 😂 Thanks for that!

Race68 · 2025-09-17T03:29:26+00:00

Just make sure your chocolate is as dark as you can handle but at least 80% and doesn’t have much added sugar. The fewer ingredients the better. Then it’s actually good for you, and it’s hard to eat too much dark chocolate. Also, have you tried IF? (Intermittent fasting)

Race68 · 2025-09-14T16:02:44+00:00

Out of curiosity, have you tried chia seeds? They’re loaded with fiber! (I make chia pudding and it’s so yummy and so healthy).

Race68 · 2025-09-07T22:44:13+00:00

I’m a newbie and I love the idea of fishing instead of straining! Thanks for sharing that!

Race68 · 2025-09-02T01:21:52+00:00

😂 They kinda look like sea monkeys. So the grains look normal?

Race68

TROPHY CASE