I make only Coconut Milk kefir and my body responds to it much better than dairy based kefir. I do let my kefir grains sit in regular milk while in the refrigerator waiting until I'm ready to make the next batch.

Milk = Very bad for Candida sufferers.

My kefir grains are now activated, and I'm ready to make my first batch ... however, I have some questions:

1. What zero-carb flavorings work? Cocoa powder is the only thing I'm currently leaning toward (although cocoa is not recommended for the candida diet).

2. Other than Stevia, are there any sweeteners that work on a low-carb / candida diet?

3. Do you add the flavorings at the beginning when you pour in the milk, or at the end just before you drink it?

4. I want the kefir to have as few carbs as possible, so I'm wondering whether I should let the kefir ferment for 3 days per batch? Is this too long?

5. Can you add probiotics to the kefir, or is this overkill?

6. Any other tips?

1. I would avoid the use of all flavorings.
2. Use no sweeteners. Even Stevia can cause fungal growth.
3. N/A
4. 48 hours is what seems to give me the best results for Coconut Kefir.
5. No need to add probioitcs!!! When you make the Kefir you're creating a probiotic loaded formulation (the point in making it!).