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Click here for Milk Kefir Grains Troubleshooting FAQ
A. Milk kefir is a probiotic beverage made with either milk kefir grains or a powdered kefir starter culture. Milk Kefir Grains (once active) and Kefir Starter Culture can be used to culture dairy milk or coconut milk. Information about culturing sugar water, juice or coconut water can be found on the Water Kefir page.
Kefir grains consist of bacteria and yeast existing in a symbiotic relationship. The term "kefir grains" describes the look of the culture only. Kefir grains contain no actual "grains" such as wheat, rye, etc.
A. Our milk kefir grains are grown using only organic milk.
A: Water kefir contains fewer strains of bacteria and yeasts than milk kefir, but far more than other cultured products like yogurt or buttermilk.
A. While the probiotics can vary with each batch made with milk kefir grains, a list of bacteria and yeasts generally found in Milk Kefir Grains can be found in Composition of Milk Kefir Grains: Bacteria & Yeasts.
For our powdered kefir starter cultures, a list of ingredients can be found on each product page.
A. In the case of milk kefir grains, homemade kefir will contain a larger number of probiotics than will commercial kefir, made with a powdered starter culture. Making kefir at home costs significantly less than commercial kefir and you have complete control over the milk you use (organic, non-homogenized, raw, etc.).
A. You might try water kefir. Water kefir grains contains no dairy and are grown in filtered water and organic sugar.
A. No, milk kefir grains are grown in organic milk.
A. Yes, milk kefir grains are reusable. Once a batch of milk kefir has finished culturing, simply remove the milk kefir grains and place them in fresh milk. The powdered kefir starter culture is also reusable several times. Simply follow the instructions for Making Kefir with a Direct-Set Starter Culture.
A. If cared for properly, milk kefir grains have an unlimited life span and can be used repeatedly to make kefir.
Kefir made with a direct-set style starter culture can often be recultured from 2 to 7 times. The exact number of successive batches will depend on the freshness of the kefir and hygienic practices employed.
A. Please see our detailed instructions for making milk kefir using milk kefir grains, as well as instructions for making milk kefir using the kefir starter culture.
A. Kefir generally takes 12 to 24 hours to form. The exact amount of time will vary depending on environmental factors, the most important of which is temperature. Cold retards the fermentation process (and can be all but stopped by placing the grains in milk in the refrigerator). Heat speeds the process so kefir will form more quickly in a warm area and will be more likely to over-culture. Allowing the kefir grains to remain in milk longer than 48 hours risks starving the kefir grains and potentially damaging them.
A. Many homes maintain temperatures that are cooler, especially in the winter. For tips on keeping things within proper temperature range, see our article, Cold Weather Care for Starter Cultures.
A. You can stir the kefir while it's culturing but it's not necessary.
A. 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.
A. The taste of finished kefir varies greatly based on the type of milk used and the length of time it is cultured. Milk kefir can have a sour taste and an effervescent texture. If you have not tried kefir, we recommend purchasing kefir at the grocery store to try before purchasing a starter culture.
A. Finished milk kefir can be stored as follows:
A. No. 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.
A. Making a full quart is not required. Many of our customers find that making 1-pint batches better meets their needs.
A. We recommend using a clean container for each batch of milk kefir.
A. Detailed instructions can be found in our article, How to Flavor Milk Kefir.
A. Milk kefir can be used in a variety of ways. Learn more in our article, Five Ways to Use Kefir.
A. There are three primary differences between milk kefir grains and powdered kefir starter:
A. 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.
A. We have many customers who have reported excellent results using our milk kefir grains to make goat milk kefir.
A. Maybe. Lactose-free milk isn’t actually lactose-free, but has lactase added, which makes the lactose easier to digest. Check the label and if you see lactase, the milk does contain lactose and may be used with milk kefir grains. Avoid ultra-pasteurized milk for making milk kefir.
A. 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.
A. Almond milk is a problem. None of the kefir cultures work well with almond milk. While many have tried using milk kefir grains or other methods of culturing, the results are generally undesirable and inconsistent.
A. Milk that is “too clean,” such as ultra-pasteurized/UHT milk, or milk that has been heated by microwave, may be too sterile for the milk kefir grains to use as nourishment.
A. Yes. 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.
A. 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.
A. As with all cultured and fermented foods, a small amount of naturally occurring alcohol is typically present in the finished product. Although the amount will vary from batch to batch, for the typical brewing period, the amount should be quite low.
A. 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. Learn more about Encouraging Milk Kefir Grains to Multiply.
A. Making milk kefir does not require any specialized equipment. Please see our article Choosing Equipment for Making Milk Kefir for more information.
A. While plastic is preferred, stainless steel is acceptable. Avoid all other types of metal when working with kefir grains.
A. 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.
A. Detailed instructions can be found in our article, How to Take a Break from Making Milk Kefir.
A. 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.
A. The rehydration process may take up to 7 days. Be sure to follow the Instructions for Activating Milk Kefir Grains. Within the first few days, an overgrowth of yeast or a layer of froth or foam may form on the surface of the milk. This is normal as is the smell of fresh yeast.
A. The milk used each day to rehydrate the kefir grains can be consumed or used for cooking provided it looks, smells and tastes okay. Alternatively the milk can be discarded.
A. Once the milk starts to thicken (similar to the consistency of cultured buttermilk or heavy cream) and the aroma is pleasant, the kefir grains are making kefir.
A. 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. It can disrupt the yeast/bacteria balance and may also make the kefir grains less efficient and reliable.
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.