Very watery sour kefir. Should I stop drinking it?

Answered on August 19, 2014
Created November 06, 2012 at 3:36 PM

I'm relatively new to kefir. This is only my 4rth container I've purchased from Lifeway. In my first 3 containers the kefir tasted pretty much like yogurt and had a nice thick consistency. This batch is very different. It is very sour and way more runny.

I've had terrible gas and bloating the past few days. Can it be attributed to bad kefir? Is there any such thing as bad kefir?

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on November 06, 2012
at 04:37 PM

otc kefir is inferior to homemade kefir, go on craigslist or kefir lady website and purchase some grains, buy some raw goats milk, and let ferment for 24 hours. takes less than 2 minutes to drain the milk and start a new batch.

homemade kefir has over 30 strains of beneficial bacteria with over 5 trillion probiotics per cup i believe, may be 2 cups.

storebought kefir only has 10-12 strains

start making your own real kefir!



on March 14, 2013
at 12:47 AM

If you need a fresh batch of grains, I have 4 different probiotics, water kefir, milk kefir, kombucha and jun scobies. My website is https://sites.google.com/site/desertoasisbuckeye/shopnow where you can order online. Let me know if you want to order some. I ship from Buckeye, AZ.


on November 07, 2012
at 04:34 AM

The water kefir I make gets sour/acidic the longer the fermentation time. If the milk kefir is runny that is also likely be a sign of a longer fermentation, particulalr given the sour taste. Whey might also have separated only to be shaken back. This isn't necessarily bad, but different to kefir that's been subject to a shorter ferment

If you start drinking Kefir regularly you'll also be introducing/ingesting a lot of bacteria and yeasts. Particulary when you're not used to it/upscale dosages quickl, gas etc can result. Some say this is positive (a 'die-off'/displacement and elimination of toxins), others recommend scaling dosages gradually to avoid those 'symptoms'

Yes there probably is'bad kefir'. Quality depends on processing methods, what is introduced to the bacteria etc that may potentially contaminate the brew. As with a lot of things you will know what you're getting if you do it yourself. In this case though I think it is more likely a reaction to kefir after starting to have it regularly over a short period. Again though, impossible to know... If you want greatest benefit (although a bit of routinised 'work'), procu

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