raw milk kefir help needed

Hi

I have been battling candida and parasites for 3 years now and the only time I made significant progress is when I started taking milk kefir made with good quality raw milk. My god the die off was unbelievable like a really terrible flu, hallucination, barely able to stand, you get the idea but my bloating reduced hugely over a 4 week period, more energy no more coated tongue. Trouble is I could no longer get hold of raw milk and my kefir lost its healing ability almost overnight.

I now have a regular supply of good quality raw milk and got some new grains which were incredibly plump and healthy looking and produced a VERY YEASTY brew which gave me massive die off again. Trouble is after only a few batches It is no longer working and has lost its yeasty smell and the grains are shrinking.

I even bought myself a food probe and my Kefir ferments at a pretty constant 25-27oC in a warm airing cupboard. The girl I got them from advised that her kefir always felt warm to the touch from the fridge they sat on so was thinking that they maybe need a higher temperature as the jar doesnt feel warm to the touch even though the kefir is around 27oC. However Dom's site suggests 22oC as optimum and anything around 30oC will start to destroy the mother culture. I know if I can get this right I can make good headway with my health but just cant seem to get it right.

It seems that the key could be to get the right conditions for the friendly yeast strains to grow as the times I have had success ha been when the kefir has been very yeasty. I would be extremely grateful for any advice from some of you Kefir experts. I have also tried lots of other fermented foods and the raw milk kefir is the only thing that has ever worked.

Thanks for reading.
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