I had a batch sitting on my counter for 36 hours and I tasted it. It tastes like a yogurt flavor, so it must be working. I just don’t have the fizz. So, I am trying what you said. Will let you know in about 12 to 48 hours.

I tried making another batch, and tasted and smelled it to see if anything happened! If it was still sugar water after 48 hours, I was sad. I did recombine my grains and possibly revived the killed ones…?

I have not done milk kefir yet, partly b/c milk is more expensive than water, and partly b/c I can’t get one more thing I have to feed right now or I’ll kill something! Maybe someday…we LOVE our yogurt though.

nice to meet you, too – just don’t write the book before me, okay? Katie

Just wanted to throw in some kefir love. I’ve been successfully making water kefir (the kiddos call it “fizzy juice” over here) and I rotate between two old liter bottles from my hubby’s soda water. (I’d like to eventually ferment in glass containers but I haven’t gotten there yet.) So I use milk kefir grains (the cauliflowery-looking ones) and put in 1/4 sucanat/rapadura and 1/4 lemon juice and then fill up the rest with water. It sits out on the counter for a couple/few days and I burp it once or twice, and then put it in the frig when I’m happy with the taste. I start the second one when we’re about halfway through with the first and we always have it around. The hubby is the only one who is not impressed. But the rest of us drink it everyday and it is the most thirst quenching stuff ever. I’m with you that I can’t believe I created carbonation! I tried water kefir grains a while back and just did not have much success. I also used to make my own kombucha but found this to be much easier.

And speaking of easier, I haven’t read anything about you trying to make milk kefir. As a former yogurt-maker, I will definitely testify that kefir is TONS simpler to make than yogurt and even better for you. (http://www.kefir.net/kefiryogurt.htm)

I throw a tablespoon or two of kefir grains (that I bought from my raw dairy farmer for a couple bucks) into a quart-sized mason jar and fill it with raw milk. It sits on the counter for a couple/few days (right next to its friend “fizzy juice”) till it turns into a mess of chunky cream and whey. Then I drain it through my fine colander, reserve the kefir grains for the next batch, and put it back in the jar. The texture is better than my yogurt experiments ever were and after slowly reducing the stevia that I initially added to it, I have actually acquired the “satisfyingly sour” taste that Sally Fallon described (and I scoffed at.)

All said, it takes longer to type up the directions than it does to make it. So give it a try!

Nice to “meet” you and keep up the good work!

Blessings,
melanie

PS I’m actually writing a book on Home Stewardship and agree with many of your sentiments. I’m sure I’ll be in touch if I actually complete it…