First of all you have to remember that that smelly gas comes form the cozy situation for bacteria so they can produce all sort of gasses, including methane and nitrogen, the latter being the % of all farting "content". Despite that sulfur gas, the very small part that really smells "good". Now we know why fermented sulfur rich veggies, like onions, cabbage can produce significant amount of smelly gases.
So, it is normal in the beggining if you don't get bad food combining. If you combine kefir with something you shouldn't- yeast starts doing its job in an eyeblink, i.e.- fermenting everything that is stuck in your gut. Yeast is very active and if conditions are positive- putrefication is certain to occur. Here is a good rule of thumb: if, shortly after drinking kefir you start passing smelly gas and if this is going time after time- you bet your gut is clogged up and kefir probiotics and yeast got mixed up with the contents of undigested food in the good. Otherwise there is no good reason why you should produse excessive sulfur rich gas.
Except in extreme cases, I don't think is candida die off. I have candida I and I am drink insane amounts of kefir- no smelly gases at all.
Never tried to make almond kefir or something like that but I think there is no reason that probiotics and yeast would refuse to ferment almond flavored milk. If it not thik enough- it just might be grains are not strong enough.
But separation if just fine! It just means that whey got separated from the crowd- nutrition does not suffer from that, just a physical condition. I think it's because probiotics and yeast ran out of fuel, lactose, milk Sugar
and there is no food to feed on. And as separation occurs, you begin to notice significant alcohol content increase in kefir and kefir gets stronger in flavor, more acidic. It means one thing: eat eat eat. Usually I don't wait that long for I prefer mild, subtle kefir taste that is much more sofisticated that that of yogurt.
Whenseparation happens I just pour some kefir into a jar and shake so that you get nice creamy consistency.
You should also note that home made kefir is bound to be not as much as thick as comercially produced. It is due to added thickeners- read the labels. Thicker consistency kefir just sells better, the same is with yogurt. Cheap fillers means more sales, longer shelve life and more proof that they don't care about product quality too much.
For me, home made kefir from raw milk is the second all around best animal food, right behind raw organic egg yolks, fresh salmon gets the third place (if really pure).
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