For tips on keeping things within the proper temperature range, see our article, Cold Weather Care for Starter Cultures. The milk will thicken and can have a tangy or sour aroma and flavor. We always recommend that you refrain from consuming anything that looks, smells, or tastes unpleasant.
While plastic is preferred, stainless steel is acceptable. Avoid all other types of metal when working with kefir grains. We recommend using teaspoons grains for culturing up to 4 cups of milk. Adjust the amount of grains to avoid over-culturing and to impart the best flavor. Extra grains can be used to culture another jar of kefir, shared with friends, eaten, blended into smoothies, or dried and stored in some powdered milk in a sealed container in the fridge as backup.
There is no need to rinse the grains unless they stop making kefir effectively which can sometimes be attributed to a buildup of yeast on the grains. If it becomes necessary to rinse the grains, use filtered water if possible to avoid chemical exposure. Making a full quart is not required. Many of our customers find that making 1-pint batches better meets their needs. We caution against keeping your kefir grains in the refrigerator on a regular basis. Cold temperatures slow the kefir grains down putting them into a state of hibernation.
It can be very hard on kefir grains to regularly be put into and then come out of a state of hibernation. If caring for kefir grains every day or every other day isn't an option, consider using a powdered kefir starter culture rather than kefir grains to make kefir. This product requires significantly less maintenance than kefir grains. Milk kefir grains are known to multiply, but at times they are reluctant to do so. Even if they do not multiply, with proper care, kefir grains can be used repeatedly to brew milk kefir.
Generally kefir grains take 6 to 8 weeks following rehydration to begin multiplying. Kefir doesn't require light to culture properly, so a dark cupboard is fine, as is a lighted room. Do not expose culturing kefir to direct sunlight. We suggest a distance of at least 4 feet between cultures. When being stored in the refrigerator with tight-fitting lids, there is no need to keep distance between them.
Many customers have had success using a high quality powdered milk, such as Capramilk , for culturing milk kefir. Other powdered milk brands are highly processed and may not perform well. We have many customers who have reported excellent results using our milk kefir grains to make goat milk kefir. Here are some considerations to keep in mind when making goat milk kefir. We do not guarantee success with this milk. Avoid ultra-pasteurized milk for making milk kefir. Yes, milk kefir grains can be used to culture coconut milk kefir, though this method will not be completely dairy-free.
To make coconut milk kefir using milk kefir grains, or for a dairy-free option, refer to our recipe How to Make Coconut Milk Kefir. Almond milk is a problem. We have not found any of the kefir cultures to work well with almond milk. While many have tried using milk kefir grains or other methods of culturing almond milk, the results are generally undesirable and inconsistent.
Non-homogenized milk makes wonderful kefir. The cream will rise to the top of the kefir just as it does with the milk Once cultured, the top layer of the kefir will be more yellow in color and very thick, while the skim milk portion at the bottom will be cultured but thinner than homogenized whole milk kefir.
Once the grains have been activated in pasteurized milk, they can be transitioned to culturing raw milk. Click here for instructions on how to transition your kefir grains from pasteurized milk to raw milk. Detailed instructions can be found in our article, How to Flavor Milk Kefir. Milk kefir can be used in a variety of ways.
Learn more in our article, Five Ways to Use Kefir. Check out all of our Kefir products today! Add to Cart. What does kefir taste like? How much alcohol does milk kefir contain? Does milk kefir have the same benefits as water kefir? Water Kefir Q. What are milk kefir grains? What ingredients go into creating milk kefir grains?
Once the product passes that date, sooner or later its taste will become too strong. It usually takes between five days to a week, depending on your taste preferences. Please note that that period will vary from batch to batch, and from person to person. Some people will find it sour much quicker than others. Refrigeration keeps it safe for consumption, but also prevents the fermentation from accelerating. And that quite a long shelf life I talked about is due to the fermentation going slowly and steadily.
While it has a quite long shelf life, if you have much more on hand than you need, you could use an extra couple of weeks of storage time, right? Freezing kefir, same as freezing yogurt , is somewhat tricky. If you freeze the whole container, the solids separate from the liquid after thawing. To reduce this effect, try freezing it using an ice cube tray [LW]. Pour the liquid into the tray, freeze the cubes, and transfer them to a freezer bag once rock solid. JavaScript seems to be disabled in your browser.
You must have JavaScript enabled in your browser to utilize the functionality of this website. Did you know that you can culture milk kefir differently to produce a flavor that suits your taste buds?
By making small adjustments you can produce kefir that is mild and slightly tangy in flavor or kefir that has a strong robust flavor. It all depends on two variables: culturing time and culturing temperature.
After 24 hours of culturing, the finished kefir will be a bit thick, similar to buttermilk or heavy cream. It will have stronger flavor.
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