Can you propagate one capsule in milk to make kefir? Essentialy you could have an indefinite amount of a much more potent supplement.
232351
Interesting thought! I haven't tried that way, because one of the bacteria is acidophlius which may not for the kefirmaking.
2200156
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! 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... » Read More 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! « Show Less
161259
My question is: do you just get the commercial yogurt and let it sit on the counter for a day? I guess as long as it is sealed other stuff can't get in there to ferment as well. I'd appreciate hearing if you have tried this.
1058586
Haven't tried coconut milk yet. I understand that it is hard to get it thick without adding some sort of thickener. I did try goat's milk and it turned out rather thin. Not sure if I didn't let it go long enough or too long. The goat's milk was also really tart. I'm like you I would like to try some coconut milk. I make coconut milk kefir a lot. It's really good.
874006
Maybe, but you might try using a regular juicer for coconut milk, too. You can make awesome almond milk and rice milk though!
258154
I don't know why you couldn't as long as you get your proportions right on milk to starter. I have never made less than the full amount so not 100% sure, but it seems to me that you could.
1396097
That is an impossible question to answer. The kefir itself has no carbs. So the carb content depends on how long you leave it in the milk how much fat is in the milk to begin with and how much milk you use. The kefir lives off of the fat in the milk. By consuming the fat it lowers the carb count. It converts the fat to probiotics. Think of it like photosynthesis. Plants turn carbon dioxide into oxygen the more plants the more oxygen. Kefir converts the fat to probiotics the more kefir and the longer it sits the less fat. So therefore less carbs.
1732889
As with all probiotics cold storage will extend the life. Being dried kefir grains, they are limited by the method used to dry and store. I would reccomend looking at brewing Your own Kefir, then You can control drying and quality. Just google Water Kefir to see where most of the probiotics come from.
1817649
Not really sure of what you are asking, but judging by the photos are you asking the what is the yield you will get in the glass as you make each batch of kefir? This will depend on how much kefir you are putting in each cup of milk. I put roughly 2 Tbs kefir to 1 cup of warm milk and will get about 6 ou of liquid.
1127620
You can make kefir out of soy milk. Be aware that kefir grains have to have lactose from milk to survive. That being said you can make your soy kefir and after 24 hours be sure to put the kefir grains back in milk to keep it living. Also soy kefir would not be thick and creamy like milk kefir. You can also make coconut milk kefir.
945155
It is recommended doing so only to make a thicker yogurt. I personally do not I just add 6tbsp dry milk or use my yogurt cheese maker to get the consistency I want.
161265
I haven't tried it yet but I just spent 2 hours on a German forum discussing this topic. Short answer: Yes, you definitely can! Long answer: There seem to be thousands of ways how to do it; l-free milk and l-free yogurt, l-free milk and normal yogurt (the bacteria are fermenting lactose, so there won't be that much left), soy milk and soy yogurt, soy milk and l-free yogurt, l-free milk and soy yogurt, and so on... The result mostly depends on the yogurt, so either spend some time on Google to find out what people suggest or spend some time in the kitchen to figure it out. Rice milk doesn't work that well because it has a very low protein content (0.3% compared to 3.7% in soy and cow milk). People were trying to use rice milk and add extra protein but that needs some more research...
1958296
Will slightly sour raw milk ruin the kefir grains? My grains were working great. They multiplied and even went from making 2 quarts in 24 hours to making 8 quarts. I used some slightly sour milk and now my kefir is very thin. The wonderful smell of the kefir is still present, just lost the consistency I had before. Is there any thing to save my once wonderful kefir grains?
616911
If you just got the grains, then they are still small. Besides that, they are probably still recovering from transit. The instructions I received advised to place the grains in a fresh cup of milk each day for a week or so before recovery. At that point, depending on warmth of the environment, you can consume. But, even then, it may take longer for the kefir to get thick and creamy; it will be a matter of either letting it sit for longer or waiting for the grains to grow. If this is your first time with kefir grains, you may be amazed at how they grow over a few weeks!
2235959
I took one capsule at breakfast and one at lunch. In the beginning I was fairly successful, but didn't keep up with it because there was caffeine in the capsules. I don't sleep well anyway, so I stopped taking them. When I order ketones next, I am going to get a bottle that is ketones only.
2075809
Yes. Your texture would be different. If you can find a rice yogurt from the grocery store you can use that as your starter culture. Otherwise use coconut, almond or soy, then reserve a cup of your yogurt each time you make a batch to use as a starter for future batches.
1697609
I use coconut cream all the time and just love it. I used to combine this starter WITH some Kefir grains in the coconut cream initially, which was possibly even better, but over time, my Kefir grains never grew with the coconut cream, so I lost them. Now I use ONLY this Culture Starter and I am happy with the results. There's not much thickening that occurs, but the end result taste is very good.