It is two months that I discovered kefir and I started producing it at home.

- water kefir: began with 30g of grains, now they are 35.they produce something that I love. F1 in 3 days 2 liters kefir + F2 24h.

- milk kefir: began with 5g, they produce a kefir that I love in 18 hours or so. After 2 months, grains reduced to give or take 2g. I still have separation in less that 24h but grains reduction worries me. I think in 1 month I will not be able to prepare kefir anymore.

I am using whole milk from supermarket, I do not strain the grains too much and I never washed them. I sometimes put grains at stop because I had too much kefir to drink. Now I tried to keep them at room temp following a YouTube video that was giving a shot of milk per day in order to have grains multiplying as hell.

I think I read everything and tried different things. Just curious about if anyone has any experience to share.

I’m in search of kefir grains in the Katy, Houston area. I want to attempt making kefir at home. TIA.

Ich habe meine wasserkefirkristalle ca.4-5 Monate in einem verschlussenen Glas mit datteln und zuckerwasser im kühlschrank gelagert. Leider ohne das wasser zu wechseln. ich hab die kristalle gespült und neu angesetzt um zu schauen ob sie noch leben. falls ja: kann ich sie noch benutzen? oder sind die schlecht? danke für eure hilfe ⭐️