Kefir FAQ

Written By Kelley Patrick

Why Should I Drink Kefir?

To support healthy gut. We are walking breathing colonies of bacteria, viruses and yeasts. When those populations get out of balance, we experience dis-ease (disease). Kefir is one way to build up the beneficial bacteria we need to survive!

What Kind of Milk Should I Use?

Any kind, but cheap skim is my favorite. In THM, it’s a FP so then can be used in any recipe! My grains have been used with   Skim, 2%, whole, fresh, almond and coconut. Goat is next on my list!!

It Has Separated into Curds/ Whey - Is it Still Good?

It’s good, it’s just over fermented meaning it will have fewer beneficial bacteria. It happened because you either let it ferment too long or your have too many grains for the quantity of milk you are fermenting. 

So Clearly I Have Too Many Grains - Now What?

1) Use more milk in a bigger jar
2) Use fewer grains. Give away your excess grains or simply blend them into your next smoothie!!

Tell Me More About The Supplies I Need

  • Quart or larger jars with PLASTIC lids. At least 2 jars - One to ferment and one for second ferments.

  • Plastic strainer (stainless is apparently ok to use also. As a general rule, I don’t use any metals with my kefir)

  • Silicone spatula/scraper (or as my mom called them “child cheaters” ;-))

  • Optional cheese cloth. Use this to help separate curds from whey if you want to make “kefir cheese”. 

Kelley Patrick