Q&A for How to Maintain Kefir Grains

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  • Question
    Should I clean the glass jar every time I finish harvesting grains?
    Community Answer
    I don't. I just return the grains and add more milk. I wash my jar every couple of weeks on average.
  • Question
    If the room temperature will be lower because it is fall, will that slow down the grains? Is there an optimum temperature?
    Community Answer
    Production slows down in cooler weather. Keep the grains around 68 to 72 degrees Fahrenheit. But kefir will eventually develop even if you leave the container in the fridge, so there is quite a range of temperatures that are acceptable.
  • Question
    I have extra starter grains and nobody wants them. Can I use them for bread, pancakes, etc?
    Community Answer
    Yes. I sometimes leave some grains in the kefir I am drinking, and I also put extra grains in with ingredients for smoothies - a boost in prebiotic.
  • Question
    I put my kefir seeds in the freezer without thinking! They are now in the fridge. Did I kill the kefir seeds?
    Community Answer
    They can generally be frozen for short periods of time. They may be sluggish initially and your first few batches may not be optimal. I've found them to be remarkably resilient, so plop them in some milk and see what happens.
  • Question
    What is the difference between Kefir starter powder and Kefir grains? I am new at this and would like more info. Can you make kefir grains from kefir that has been made using starter?
    Community Answer
    The kefir powder can create new batches of kefir four or five times, but they are not grains and will need to be replaced. Grains will not develop, you have to start with grains you buy or get from someone.
  • Question
    Can one add things like fruit or juice to kefir to improve the taste?
    Community Answer
    Yes, but add it to the cultured kefir, after you have removed the grains. I blend in frozen fruits and other things to make refreshing smoothies.
  • Question
    Can I use rice or almond milk as a substitute for whole milk?
    Community Answer
    You can make kefir with non-dairy milks, but after a couple of batches, you need to put your grains in dairy milk. The grains will not thrive in the non-dairy milks. I often make it with coconut milk, delicious. If the concern is lactose, please note that the kefir grains eat up the lactose to a great extent. My lactose-intolerant brother-in-law who had not had milk in decades was able to drink kefir every day, after I showed him how to make it. Of, course, each person is different and should proceed with caution.
  • Question
    I left the kefir out on the counter in a glass jar filled with milk for about a week. Can I still use it? =
    Community Answer
    The milk is likely very sour, and your grains are starved, but they should be okay. The first few batches may not be ideal; just switch the milk until it's back to normal.
  • Question
    We can't get raw milk in Florida. Can pasteurized, homogenized milk be used? What about reconstituted milk powder? Can powdered whole milk be purchased?
    Community Answer
    Regular, store-bought milk is fine to use, and powdered milk will probably work, too.
  • Question
    When I make a cup of milk with kefir and let it sit on the counter for 24 hours or so, do I have to cover the cup with a lid?
    Community Answer
    I culture my kefir in glass quart or pint jars, with a piece of fabric on top held in place by a canning lid. You want it to be able to breathe, but also keep dust bugs, and other things from getting in there.
  • Question
    What is the best milk to use when making kefir?
    Community Answer
    I use whole milk -- sometimes organic, sometimes not. I think the kefir has a thicker consistency when using whole milk, but you can make perfectly good kefir with a lower fat content milk. I myself use cow's milk, but many people swear by goat's milk.
  • Question
    How can one make effervescent kefir?
    Community Answer
    Keep a tight lid on the container - that will capture the gases and give you some effervescence.
  • Question
    How do I know if the grains are dead?
    Community Answer
    They won't make Kefir. If they are a pinkish color, they are contaminated and should be discarded. If the color is okay, try putting them in a smaller quantity of milk and changing out the milk twice a day and see if that does not revive them. I revived grains that a friend had left in her refrigerator for three months without replenishing the milk in this manner. It took a week, but the grains are now producing normally.
  • Question
    I've already rinsed my kefir seeds with chlorinated water. What now? Can they repair themselves, or is the damage irreversible?
    Community Answer
    Rinsing kefir grains under the tap can result in a huge colony but they usually do just fine. It's not ideal but don't worry about it too much, give it a go and see what happens–––either it'll work or it won't but at least you tried. Just follow the correct way next time.
  • Question
    How do I know if my grains have died? How long do kefir grains last?
    Community Answer
    You'll know because the milk won't turn into kefir. Now, keep in mind that if you, say, refirigerated the grains for a long time, the first few batches are likely not going to thicken. If they taste sour, they should be okay, but I would make several batches in quick succession to test them. The grains theoretically could last your lifetime, if you maintain them properly.
  • Question
    Can I consume kefir grains?
    Community Answer
    Absolutely. They have no flavor on their own; it's like eating a flavorless gummy. You might put part of the grains into the kefir you are drinking. You can blend excess grains into smoothies if you use kefir to make smoothies.
  • Question
    Can I use longlife milk in my kefir plant?
    Community Answer
    Longlife milk has been subjected to UHT (ultra high temperature pasteurization), so it has a long shelf life without being refrigerated. Such milk is not recommended for kefir, because it's basically cooked. You might get some culturing, but the grains will not thrive.
  • Question
    I live in a very remote area, in the Northwest Territories, Canada, where it's almost impossible to get the grains; any suggestions?
    Community Answer
    You can get them on the internet. I got mine on Amazon.com.
  • Question
    How do I distinguish healthy kefir grains from dead ones?
    Community Answer
    If they make kefir, they are live. They should resemble the ones in the photos in this article.
  • Question
    Why have my kefir grains become tiny instead of large, squishy clumps?
    Community Answer
    I had this happen once and was never able to figure out why. What I did was break the clump of tiny grains into several pieces, and culture it with cream instead of milk. I also made sure to gently shake the jar a few times to expose the grains to uncultured cream. I ended up withe larger grains. I cannot swear that my treatment was the reason, but it seemed to work for me.
  • Question
    How do I maintain kefir grains?
    Community Answer
    Follow the steps in this article. If you are asking how to maintain them when you need to take a break, as say for a vacation, you can keep them in the fridge. I put the container in the fridge using milk a couple of days before I depart. On the day I am leaving (or the day before), I use light cream instead of milk and I pour in a slightly larger quantity than I usually use. I have done this for trips lasting 18 days or so - for all I know, it may work for a longer period of time.
  • Question
    I start my kefir with Yogourmet freeze-dried kefir starter. We drink it for supper every night and I add more milk and let it sit out on the counter until the next morning. Then I put it in the refrigerator. I try to keep it going as long as possible but after a few weeks it turns to curds and whey. How can I prevent this?
    Community Answer
    The kefir starters are good for a limited number of times, I understand around six or seven. For a lifetime supply, assuming you follow the rules, get some kefir grains. Curds and whey is a sign in grain-started kefir that it's gone too long and the grains are hungry. It's still useable, I make cheese when I get curds and whey.
  • Question
    Is it okay to mix kefir with raw honey?
    Community Answer
    Yes, that's fine. Your body can handle any probiotics! But you cannot mix raw fruit with kefir.
  • Question
    Are the benefits of kefir still there if the milk has been pasteurized?
    Community Answer
    Yes, they are.
  • Question
    Is it harmful to the kefir grains if I stir the grains around the sieve to get all extracts out when I strain the milk?
    Community Answer
    It doesn't seem to be. I do this also, and my grains are vigorous. You don't want to smash them against the sieve, but stirring to get the cultured milk off is fine.
  • Question
    Will kefir help my ulcerative colitis?
    Community Answer
    It may; Kefir is great for gut health and general and may relieve some of your symptoms. This is a good question for your doctor.
  • Question
    Can I use vanilla and almond essence to flavor my milk kefir?
    Community Answer
    Yes, you can. After you've strained out the grains, you can flavor as desired.
  • Question
    My kafir has gone quite solid. How do I retain the kafir grains from the solid mixture without squashing them through the sieve when getting the milk?
    Community Answer
    Stir the kefir vigorously to separate the grains from the cultured milk. Your grains will not be harmed. Loosening them will help you strain the mixture more easily.
  • Question
    Is it bad to use a metal strainer with my grains?
    Community Answer
    Stainless steel is fine. I would avoid aluminum or anything that reacts with the mild acid of kefir.
  • Question
    My kefir has been very sour and watery lately. What causes it to turn out that way?
    Community Answer
    Try giving them a boost by culturing in cream. That's rejuvinated mine. Also, are you leaving them out too long, or using too many grains for the amount of milk?
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