West11 wrote: Since milk sounds like a definite no when making kefir? can you use coconut water?
You can, but I’m not sure how long they’d survive. Although, there’s nothing wrong with milk as long as you can tolerate it. Even if you can’t, kefir may help you develop tolerance by passing on lactose-digesting genes to your indigenous gut flora. All you have to do is consistently drink small amounts until this happens. I’ve come round to thinking dairy kefir is the best option since it contains fat soluble vitamins, minerals and even antioxidants. I’m going to try the approach I just mentioned, but continue with water kefir for a source of grains to eat, and occasional grape juice kefir (ﾟдﾟ)
jules wrote: I’m happy to report that my second batch was a success. For my first batch, the grains were probably damaged in transit and did not ferment properly. Hence, the overly sweet taste. I fermented my second batch for the same 48 hours and the taste is totally different. There’s a real acidity and tartness now with an underlying sweetness that I can barely detect. Plus, I’ve noticed the size of the grains got bigger and the number probably increased by more 20%!
I want to thank everyone for their expert advice.
Glad to hear it’s going well. You should find that they continue to grow faster and faster. I’m actually struggling even to eat all of them at the moment. As this happens, the kefir should get even more sour (a good thing).