I have foam on top of kefir. This is second day but not 48 hrs yet. Are grains damaged? What should I do
2093027
hello it looks like you've received some great answers so far and i'm no expert but if the other suggestions don't work here's a great link that may help or may help down the road. http://www.culturesforhealth.com/rehabilitating-fixing-repairing-damaged-water-kefir-grains/
2093028
Foam or bubbles? Bubbles are super normal as you ferment. Kefir is slightly fizzy when it's done.
2093029
Foam is normal. Even some little brownish strands. Just spoon the gross looking stuff off and disgard, its just yeast. My favorite so far is to bottle with Organic Pear Nectar...
2093030
I don't think they are damaged. I would strain it off, begin the second ferment and start a new batch with the grains. It takes a bit for the grains to adapt and get up and going, and trial and error to find your preferences, but they are pretty fool proof. I wouldn't worry about them, but I do recommend joining a group like https://www.facebook.com/groups/358190800919913/ for lots of good ideas and advice.
2093031
It's normal; don't worry. Here's a photo http://theliberatedkitchenpdx.com/gaps/water-kefir/
556995
Happens to me every time. I've used it 3 times to make healthy veggie muffins for my toddler. Mushy in the middle after baking for 45 minutes! That's why I am here on Amazon trying to figure out why...I've used a cookie sheet underneath and put it directly on the rack. Same issue. Brown on top, mush in the middle. What do we do??
654999
You can go to the sellers Facebook page for a great video that will answer your question. I use 3 cups of whole organic milk (not ULTRA pasteurized) to about 2 TBLSP of kefir grains. There are lots of great videos on youtube as well.
481560
Haven't had that happen. I only use medium or short grain rice that may be the difference. And rinsing usually helps ... and only 8 minutes, too.
643784
The first time, just grind a cup of rice and discard it. Wash the grinder with soap and water well after that and use for your regular use. It should be fine then. If it still persists, write to the vendor.
654996
Well several things affect kefir making. Temperature is one of them as well as the amount of grains and milk. I would try 2 cups of milk per TBS of grains. You might have to adjust as you go along. It's more of an art than a science so just play with it and have fun.
2217656
I have not used goat milk for Kefir, but have friends that use it. It should take anywhere from 12 to 24 hours to ferment. Room temperatures can make adifference. Cooler temps would take longer. I hope that this helps.
62468
I usually leave the box opened for a ~3 months maybe 4 the most as I consume a LOT of it. I haven't noticed any problems in that timeframe as the little grains are as hard as the day I opened the bag and taste as good as the first day. I suppose if you can, use large jars of sorts to prevent too much moisture to get in the grains. Pablo
1111398
The ones i received were actual grains. They made Kefir and also grew very quickly. The two tablespoons I received have now grown to more than half a cup.
414510
My grains arrived with a kind of milky residue on them as if they were dipped in milk packaged in a small zip lock placed in a small envelope and shipped. I received my grains around 10/20/14. I have been making 8ozs+ a day and now I have three times the amount of grains I received in my order. My wife doesn't like the raw milk so I drink between 2-4ozs a day. If you are a beginner DON'T drink more than 4ozs to start it will clean you out quickly. :)
1531181
You could let it sit another week. Or buy a product called super clear! Works like a charm! Good luck these kids are easy fun and taste great!
1961370
Well, mine doesn't rock, so it likely is a defect. Maybe you should rinse it and then put something heavy on top for a day or two!
1813435
In my experience, this happens when I make my dough too wet. Try cutting back on the water a little. Alternately, you can add some fat to your masa... I like lard or butter... and that'll help keep it from sticking. I use 1/2 to 1 tbsp fat per cup of masa flour... experiment.
2200154
The grains will take time to adjust to their new environment as well as recover from the shock of travel. I would follow the sellers instructions exactly, especially in the first few weeks. After a couple of weeks, at most, the grains should be making excellent dairy ferments and growing/multiplying. They do not grow as rapidly as water kefir grains and sometimes they stop growing for awhile yet continue to produce excellent kefir. Other milks, like coconut and soy, can be used. However for at least the first few weeks I would stick with whole organic milk, raw if possible. Goats or sheep's milk are excellent choices in addition to cow's milk. Good Luck!
2280077
I have left it in overnight, sometimes a day or two. It sorta squishes down & is a lot thinner than you want it to be. Also depends on what you eat, corn chips etc make it come out too...
1475824
Try placing the fruit roll sheet directly onto your tray. Then place your fine gains and herbs onto it. If you see that they are blowing around and getting tiny , then I would place one of your screens over your grains so they don't fly around.
2200153
Try changing out the milk every 24 hours. That's what I did, and by, I think, the third day, I got good fermentation. My grains have been going strong since. (Also, you didn't say where you were keeping the grains and milk. Not in the refrigerator, right?)