I received my order two days ago. Placed grains on milk, after than more than 24 hours still no fermentation. . What can I do?
1791785
it takes 3 tries for the "weak. grains." to pulp up. like 2 gallons of "regular milks."
1791786
If you just received them two days ago, you need to give them more days. It took my about 5 days to start fermentation. But after they start there is no stopping them. They also have multiplied . I have given them away to my friends and relatives.
1791787
Be patient says my wife. It takes days if not a week or so for the culture to grow
1791788
It took about 3-4weeks for them to really start just have patience they will grow make sure that you use whole milk to start with then after they start you can use any milk you want
1791789
it takes 3 tries for the "weak. grains." to pulp up.like 2 gallons of "regular milks."
740633
I think it would depend on how you transport or carry or store them. With a little milk around them and kept cold, I would say they would be very happy for a week or more. If we go away on vacation, I put them in a jar covered with milk and put them into the refrigerator. They do make kefir, although more slowly, and are just fine when we return one or two weeks later. As for longer, I can guess they would still be good, but I've not left them longer than two weeks. If you have time to play around with them, take a few grains and put them into the refrigerator or in whatever circumstances you will try them, and see what happens over time. Continue to treat the remaining grains as usual. It is not clear to me as to whether you are here on a visit and wish to take them back to your own country or what, so I still hope that this helps.
2027690
These grains came in a small amount of kefir/milk and could immediately be placed in milk to make kefir. They were in a sealed plastic bag - no leakage, and arrived very promptly and I've been using the strain from them for several weeks now. If you are looking for grains for water kefir I don't know if these would work!
416142
I have been told that as soon as a probiotic that needs to be refridgerated becomes warm (not regrifgerated) it is no longer as potentially useful. Are you saying that a two day shipment will not effect the product?
616910
Did you just receive the grains or are they active grains? Usually it take a week or two after shipping before the grain becomes fully active. You need to follow the instruction that comes with the shipping. Also, what is the proportion of milk to grain? If you have too little grain, it will take longer time. I use whole cow milk, and about 1:4 ratio of grain vs milk, and it takes 24 hour in room temperature (70'F) to get good kefir. Hope this helps.
918247
Thank you! I have found that one cannot repeat using started yogurt--by putting one I made into the new batch. Interesting that the culture "gives out" after a few repeats.
1060604
For a sweeter kefir only ferment the grains for 24 hours. The longer you leave the graing fermenting the more sugar the grains consume leaving you with a more vinegary flavor. As to the fizz, don't leave your second ferment tightly covered and you will have a flat drink....similar to what happens with soda pop.
461815
Hi Shelby....I think a gallon jar for the first ferment and then locking jars for the second ferment in about 8 days or so. I think that is it. You will also want to flavor the second ferment with fruit juice or fruit. Let me know if you have more questions.
526528
Mine arrived sludgy also. I rinsed the grains and then put them in prepared sugar and molasses water. Other individuals may have better suggestions, but this is how I handled my grains... I changed the sugar / molasses water daily. Some of the grains are very small and slip through the strainer, so I strained part of the kefir water into a glass jar leaving the bottom grains in some of the water in the original jar. I poured the grains and water from the original jar into freshly prepared water and used part of the strained kefir water to rinse out the original jar into the fresh water. The grains have multiplied to where I have over a cup of them now. Mine arrived sludgy also. I rinsed the grains and then put them in prepared sugar and molasses water. Other individuals may have better suggestions, but this is how I handled my grains... I changed the sugar / molasses water daily. Some of the grains are very small and slip through the strainer, so I strained part of the kefir water into a glass jar leaving the bottom grains in some of the water in the original jar. I poured the grains and water from the original jar into freshly prepared water and used part of the strained kefir water to rinse out the original jar into the... » Read More Mine arrived sludgy also. I rinsed the grains and then put them in prepared sugar and molasses water. Other individuals may have better suggestions, but this is how I handled my grains... I changed the sugar / molasses water daily. Some of the grains are very small and slip through the strainer, so I strained part of the kefir water into a glass jar leaving the bottom grains in some of the water in the original jar. I poured the grains and water from the original jar into freshly prepared water and used part of the strained kefir water to rinse out the original jar into the fresh water. The grains have multiplied to where I have over a cup of them now. « Show Less
524065
I would take a warm wet cloth and put it over the strip if it dose not read then you may have a bad strip mine is always in the 70 degrees range depending on how active your fermentation is. Hope this helps good luck
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.
546815
The instructions say to add to milk and wait 24 hours before consuming. Have never tried to use it and immediately consume food.
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?
2027692
They're not dried but you do need to follow the directions that come with the grains. I received a small amount, maybe a teaspoon, and "revived" them in about a cup of 2% milk for about 12 hours which I changed everyday with fresh milk. After about 5 or 6 changes, I started to make my kefir for real and I've had excellent results. Good flavor, effervescent and my grains have been growing like crazy. When I have too much kefir, I put the grains in a small jar with milk in the fridge and they do just fine until I'm ready to use them again. Only a few days. They'll continue to ferment the milk in the fridge only much slower than out on the counter. They're not dried but you do need to follow the directions that come with the grains. I received a small amount, maybe a teaspoon, and "revived" them in about a cup of 2% milk for about 12 hours which I changed everyday with fresh milk. After about 5 or 6 changes, I started to make my kefir for real and I've had excellent results. Good flavor, effervescent and my grains have been growing like crazy. When I have too much kefir, I put the grains in a small jar with milk in the fridge and they do just fine until I'm ready to use them again. Only a few days. They'll continue to... » Read More They're not dried but you do need to follow the directions that come with the grains. I received a small amount, maybe a teaspoon, and "revived" them in about a cup of 2% milk for about 12 hours which I changed everyday with fresh milk. After about 5 or 6 changes, I started to make my kefir for real and I've had excellent results. Good flavor, effervescent and my grains have been growing like crazy. When I have too much kefir, I put the grains in a small jar with milk in the fridge and they do just fine until I'm ready to use them again. Only a few days. They'll continue to ferment the milk in the fridge only much slower than out on the counter. « Show Less
453525
Try cleaning with vinager, trying running it thru the brewing cycle. If that doesn't work, send it back. I didn't have that problem with mines.
1142331
Can't say I understand the black gunk either, but it is definitely related to the black yeast. Sounds like it's working. Give it a week.
1811278
My cooler keeps the milk very cold and the milk lasts for several days: I just measured the milk at 34F which is comfortably lower than what is required to keep milk from spoiling. There is a push button on/off switch on the back that also controls the blue light. I think your machine may be defective and you should consider returning it. Measure the milk temperature and if it is not lower than 38F the milk will not keep long. Safest to always use pasteurized milk.