Beginner's Guide to Milk Kefir 1 of 5

Beginner guide to milk kefir: Here you'll see the milk kefir is done fermenting after 24 hours at room temperature in my kitchen cabinet. It isn't necessary to keep milk grains in a dark place. I just choose the cabinet because I like to keep my counter tops clear.

For the complete beginner's guide visit this link:

[JBSoulmates]

Please answer with a clarification. You used half and half straight from a carton? Or you mixed something half and half? There’s so many people out here wondering how to get ours thick like this.
The top of mine is thick just like this but the bottom is straight milk. Once I mix it, I lose the thickness once it mixes with the milk.

[macriemyoui]

What happened if i over fermented kefir? Can i still drink it?

[thelthrythquezada]

I use metal.... It aint that serious..