First time making kefir to use for systemic candida.

Hi guys,

I'm starting from dehydrated grains. I'm on day 3. Started with about a tsp of grains to 1 cup of milk. Each day the kefir is getting thicker. I was told to change the milk every 24 hrs even for Candida. I thought for candida you should leave it longer between 24 or 36-48 hrs so I'm a bit concerned. I just want to make sure the lactose is gone as I want the probiotic effects from kefir not more yeast problems.

I live in Vancouver, BC, similar to weather in Seattle. Right now my apt. is around 20-22 degrees.

When I stir it with a wooden spoon I can see liquid with very tiny clumps after 24 hrs. I guess this is the separation of curd and whey? I think I need to add more milk.

Any advice for a newbie?

Thanks.

P.S. I see today after 19-20 hrs (wasn't like this a few hours ago) there is a definite separation with the kefir on top and liquid on the bottom.

Please someone let me know the proper timing so the kefir is good for candida. My candida is a very serious case so I'm looking for serious advice for this. If you have minor infection than 24 hrs might be good for you but more serious infection may need more time so I'm looking for advice from those who have experienced very serious systemic candida or are very knowledgeable of the effects of it.

Thank you

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