How to Take a Break from Making Kefir

 

Although kefir grains (both milk kefir and water kefir) can be used to make back-to-back batches of kefir, at some point most people will need to take a break from making kefir.

Cold temperatures greatly slow the culturing process for both milk kefir grains and water kefir grains so the refrigerator is quite useful for taking a break from making kefir. Simply add milk kefir grains to fresh milk or water kefir grains to fresh sugar water, cover the container with a lid, and place the container in the refrigerator. The kefir grains should be safe and healthy for up to a few weeks.

If you require a longer period than a few weeks, we recommend drying the kefir grains. To dry your kefir grains, simply rinse them thoroughly with filtered water then lay them on a piece of unbleached parchment paper in a safe location. Allow the kefir grains to dry at room temperature (takes 3 to 5 days depending on humidity and room temperature). Or, you can use a dehydrator if you make sure the grains do not get heated above 85°F. 

Once the kefir grains are fully dried, they can be stored in a cool dry location (the refrigerator is best) for at least 6 months. It is generally helpful to store dried milk kefir grains in a small amount of powdered milk as it is healthier for the kefir grains.

 

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Refrigerator for Storing Kefir
 

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Water Kefir Grains Water Kefir Grains (starter culture)
750 ml Flip top Bottle for Water Kefir 750 ml Flip-top Grolsch-style Bottle
Milk Kefir Grains Milk Kefir Grains