I have answered your Qs in “the Tale of Kefir”. Go there.

I am Beginner. Sorry u might have another icon again, becaue I am using another computer to log in again. Still struggle with my computer.

I really need your help. I now have over 9 tablespoons of kefir grain and I am brewing about 800ml of kefir drink per day. The drink has became too sour.

How many tablespoon of kefir grain should I use for 800ml of drink? What can I do with the rest/ balance kefir grain?

Did u have any grain that u are not brewing, what do u to them??

Can I use the same kefir grain to brew water kefir? I think if u brews kefir in water, they will not grow.

Also, can I use GREENFIELDS ‘ultra heat treated’ full cream fresh milk (from Australia) to grew the kefir drink??

Sorry for so many question.

I have shared the methods in Homemade Virgin Coconut Oil thread.

Thanks for reply.

Joyful, may I know the actually procedure for diy vco using kefir grains.

Thanks

The color of the whey according to your description is normal. It has a slight milk content in it.

凡夫俗子’s method to avoid 寒凉 is easy and good. Try that.

I am not very good in Chinese way of classifying food in terms of cooling or heaty. People often says that my style is very ang-mo style if you know what I mean, hahaha.

drinking kefir milk direct fr the fridge 会寒凉吗?

谢谢

the whey for “goodday” brand is (looks like very light 洗米水” colour.

Sometimes when you change to a new brand of milk, the kefir grains will give you a brew that is inconsistent, up to a few batches. Bubbles are normal signs of active fermentation especially if you keep the jar with close lid.

Fermentation continues even when you store the strained kefir in the fridge. There will be tiny kefir babies in the strained kefir doing the baby stunts, hahaha. So, you may notice separation into layers, perfectly normal.

Whey wasn’t yellowish? What color then?

I had just harvested my kefir milk last night, using Goodday brand, what I noticed,
the whey not yellowish liquid, and after strained,the grains got transparent bubbles,
I kept the strained kefir milk in the fridge, this morning, I found that there are 3 layers , kefir milk, whey and curb as well, it looks like 2nd fermentation?????

Pls advise. TQ

You are in control of the taste of your kefir in terms of sourness. Use less grains or more milk or strain earlier, then it will be less sour. I begin to sound like a long-winded auntie (长气婆) to say this all over again, hahaha.

You mean your “tao cheong sui” tastes sour one ar? How can kefir tastes like “tau cheong sui” (soya bean drink) leh? No, kefir tastes more like yogurt.

I think 粗粗 is because of the curd. You probably have strained the kefir using a big holes strainer or colander. The smaller grains got through the strainer together with the curd causing the 粗粗 feeling in your mouth.

Sometimes, healthy food may not be the best tasting food in your mouth.

I couldn’t agree more with what you said. Medical people said that many types of illnesses like diabetes etc are hereditary but I tend to think that it is the result of the poor eating habits cultivated in a particular family. If we interview and do a case study on the typical food preference of a family with many cases of diabetes, it is not difficult to find out that what I said is perhaps right.

To wean our children off sweet food, it will take a long journey and that journey ought to start from parents ie. ourselves.

Start from our daily drinks and beverages. Cut down sugar in your drinks gradually over a period of time and then reduce it further to nil. Drink only no sugar added beverages. By the time your taste bud can accept no sugar added beverages, you will find that you begin to enjoy the drink in its natural state and taste. You will also find that a slight sweetness in your drinks will put you off.

Before we as parents can achieve this, it is close to impossible for your child to do away with sugar. It starts with you and me, yes, you and me.

My kefir milk taste very sour, the kids don’t like it very much, for me, not really
like milk products also drink it very ” gerlie ” leh (cantonese)

Am I right the kefir milk is like ” tao cheong sui” and is 粗粗的。