Questions on Milk Kefir Grains

From SJ at 5/22/13 11:29 AM

If would like to make non-dairy kefir (ie almond milk kefir), should I use water kefir grains or milk kefir grains?
If you do not have dairy allergies, you can certainly make non-dairy kefir with milk kefir grains. However, you must refresh them in dairy milk every 1-2 batches as the grains require the lactose from dairy milk to survive. So you can alternate between non-dairy milk and dairy milks!

Water kefir grains are specifically for sugar water.
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From Luke at 5/22/13 8:39 AM

My kefir went a little long and seperated into curds and whey. Now I can't tell what is curds and what is the kefir grains. Any suggestions?
If you have the nylon / plastic mesh strainer, gently stir the curd in the strainer with a rubber spatula. This should remove some of the curd, then use the rubber spatula to very gently press down on the curd. The soft curd will go through the strainer and the grains will remain. Be sure to make kefir cheese out of the curd! You'll find the recipe here: http://www.culturesforhealth.com/herbed-soft-kefir-cheese-recipe/
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From SB325 at 5/21/13 5:04 PM

Thank you for promptly answering my last question. I have another.
I received my grains and began revitalizing them. I began changing the milk every 12 hours, for 3 days. Then let it ferment for 24 hours. Now, about 5 days later, my grains are growing/plumping up and make about 1.5 cups of milk nice and thick in 24 hours. Quite unexpectedly, I must leave town and will be unable to tend to my kefir for about 10 days. I read the link provided regarding taking a break from making kefir. My question, should I use the same amount of milk I have been fermenting (about 1.5C), or should I use more? Will the fact they are just getting restarted effect how well they survive storage? When I bring them back out of storage, will I need to revitalize them like I did the dried grains?
Thank you!
You can use the same amount of milk you have been using. Sometimes if they are brand new they do not do as well in storage. Especially since they are new, revitalizing them would be a good idea. Just use new milk and do 2 or three batches or until they are making good kefir again.
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From SB325 at 5/18/13 9:18 PM

I believe I will consume about 1C of Kefir per day. Can I culture this small amount daily, or should I plan to culture more milk less often?
To make smaller batches, you'll need to reduce the number of grains you are using, or else the milk will kefir too quickly. For more information about timing milk kefir, see this article: http://www.culturesforhealth.com/timing-milk-kefir

While you can take an occasional break, such as for a vacation, the cultures are healthiest when they're active. It's best to make a smaller batch every day, than to rest the grains too often. Here are other suggestions for taking a break from making kefir: http://www.culturesforhealth.com/how-to-take-a-break-from-making-kefir
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From non dairy girl at 5/10/13 7:16 AM

I am lactose intolerant and use lactaid milk on mt cereal. It is skim fat free milk with lactose added. Will this still work?
Lactaid milk, with added lactase, can be used to culture milk kefir as long as it is not ultra-pasteurized. Skim milk will yield a much thinner consistency that milk kefir made with a higher fat content.
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From Bethany at 5/4/13 9:36 AM

Can I add water to my coconut milk to "stretch" it out before I add my kefir grains? Also, can coconut milk turn to curds and whey...I guess I am wondering if I can over ferment coconut milk?
Adding a small amount of water would likely be fine since coconut milk is a combination of coconut meat and water that has been blended. You can even make your own coconut milk! Coconut milk kefir can separate, so it is important to stay within the recommended culture time as well as keeping an eye on the process.
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From Jeanne at 4/28/13 1:59 PM

I have been making my kefir with raw goat milk and kefir starter that someone gave me. I have been using my yogurt maker because the temperature in the house is quite often below 70 degrees. It has almost always have the same wonderful thick consistency and very good. Now I just read I should not be using my yogurt maker. What was made was too thick and good to be soured milk.

Your thoughts.
Hi Jeanne

Why do you say you shouldn't be using a yogurt maker? Sure it's not the norm but does you yogurt maker stay at 68 - 85 degrees? That's a major role the yogurt maker plays, it control temperature. I've never heard of a yogurt maker going that low but
that's just me. If yours does then I'd say use it. If it doesn't then you may have been making a kefir yogurt hybrid of some sort.

Did you like your results? Were you hoping to have more sour kefir?

Best wishes
Maggie
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From Nancy Shaeffer at 4/24/13 4:49 PM

we would like to flavor the kefier with vanilla or chocolate or fruit how do you do that without ruining the kefir
Here is a great article on how to flavor your milk kefir: http://www.culturesforhealth.com/second-fermentation-milk-kefir
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From Logan at 3/26/13 10:00 PM

I rehydrated my water kefir. It was doing great for a few weeks. I put the grains in a plastic mesh satchel cause I didn't have muslin. I premade the sugar water and put them in jars because someone was watching my house. They changed the water every 3 days. When I came back though my grains were kinda mushy and small. Can they be revived?
I'm sorry to hear that happened. You may be able to revive them with the following procedure:
http://www.culturesforhealth.com/rehabilitating-fixing-repairing-damaged-water-kefir-grains
Also, the next time you go away, you might try the information here:
http://www.culturesforhealth.com/how-to-take-a-break-from-making-kefir
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From patricia at 3/23/13 7:30 PM

If i want to take a break from making kefir how do i go about doing that? Will i lose my kefir grains and have to order more? I work and it is not easy for me to keep making it just for myself. I don't see an answer to that on the instructions for milk kefir grains.
For an occasional break, you can try the following: http://www.culturesforhealth.com/how-to-take-a-break-from-making-kefir

However, we recommend that you keep your kefir culturing at room temperature, as much as possible, to avoid stressing the grains.
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From Jackie at 3/19/13 3:28 PM

How many different strands of bacteria is in your kefir grain?
While a highly complex and variable community of lactic acid bacteria and yeasts can be found in kefir grains, this is a list of the specific set of active bacteria and yeast generally known to comprise Milk Kefir Grains:

http://www.culturesforhealth.com/milk-kefir-grains-composition-bacteria-yeast
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From Mae at 3/15/13 11:43 AM

when you talk about using coconut milk, are we talking about the milk in the can (Thai Kitchen) or milk from the refrigerated section (Silk/So Delicious)? or does it make any difference? i tried using both types and the consistency isnt coming out as well as using regular milk
You may use alternative milk, canned or boxed but try to find the most pure form possible, the grains aren't fond of some additives. The alternative milk will not usually coagulate and thicken like dairy milk does but it will ferment and result in a delicious cultured flavor.
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From John at 3/13/13 4:53 PM

We just got our kefir grains in the mail two days ago, and the milk has thickened after only two days. We have changed the milk once, and the thickened milk tastes sweet. Is that normal? Should I assume that it's finished rehydrating and start using it? I've always assumed that kefir should be sour.
It sounds like your grains are progressing normally. Now that they have started to thicken the milk, it may take another batch or two to develop that wonderful tangy flavor. Be sure to begin increasing the amount of milk you're using to avoid overculturing. Curds and whey is great if you want to make kefir cheese or use the whey to culture vegetables but for drinking, that nice thickened-milk stage is best. The thickened milk stage also makes it easier to strain your grains out to start your next batch.
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From Marg at 3/12/13 10:20 AM

Not certain which to purchase, Milk or Water kefir grains.

I am not diabetic, and cow’s milk causes mucus and some swell of the eyes.

Can you help me to best choose?
If you are sensitive to milk, you should check with your Heath Care Provider or Nutritionist before making a dietary change like adding milk kefir. That being said, you might enjoy this article on the differences between water kefir and milk kefir: http://www.culturesforhealth.com/compare-milk-versus-kefir-water-kefir
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From linda at 3/11/13 9:25 AM

how can "fruit or other flavors" be added to the kefir
You won't want to add anything with the milk kefir grains but you can create amazing flavors on your finished kefir during a second fermentation. You will find information here: http://www.culturesforhealth.com/second-fermentation-milk-kefir
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From Kaylyn at 2/25/13 12:58 AM

Are your kefir grains certified gluten free or just gluten free?
-I noticed on the website you state: "Milk Kefir Grains are produced in a facility that also processes soy, wheat, nut, and fish products."
-Are they processed or shared on same equipment as wheat or any way there could be cross contamination?
Thanks
Our kefir grains are not certified gluten free. They are produced in a facility that also processes soy, what, nut and fish products however, they are processed on separate equipment.
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From Michelle at 2/21/13 2:24 AM

Can this be used with goat milk?
Yes, Milk Kefir Grains can be used to make delicious goat milk kefir.
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From Amber at 1/10/13 12:23 PM

Once you make the kefir, do you have to make a new batch every 24-48 hours? (I probably will anyway, but just wondering). Also I want to ferment mine so that there is no lactose in it, and I've read it takes 24 hours of fermenting for that to happen. Does "ferment" just mean the 24 hour natural process it takes to make the kefir by leaving it out?
Thank you!
Yes, the grains should be added to fresh milk to make a new batch every 24-48 hours, to keep the grains healthy and well-fed. That's correct, the fermentation process takes place as the grains sit in the fresh milk on your countertop, converting the milk to kefir.
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From Scarlett at 1/2/13 5:28 AM

Can the grains be reused forever?
With proper care, you can keep the grains going indefinitely.
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From lisa at 12/20/12 11:45 AM

I forgot about my kefir grains and left them in the refrigerator a little too long, and they became a little funky--moldy I think. Are they salvageable or should I dispose of them. I just put them in fresh milk and was planning to change it each day for a few days to refresh them.

Thank you!
It very uncommon to find mold developing on a batch of Kefir. However unlikely, mold can and does occasionally develop and can generally be seen by the formation of white, green, orange, red or black spots on the surface of the Kefir.

If mold does develop, immediately toss the entire batch including the Kefir Grains. Do not try to salvage a moldy batch or a moldy Kefir Grains even if you do not see mold on the Kefir Grains themselves. Doing so is dangerous to your health. Obtain a new set of Kefir Grains, clean the jar thoroughly, and try again another day.
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From yoshi at 12/11/12 3:26 PM

1st time, I got from Amazon(Life time Kefir)
Grain was creamy paste. I never see grains as on photo.
So now, I got one from your Grains. I am still waiting
for delivery. I should get it this week. Should I start
from 1/2 milk? Thanks
Yoshi Mathias
The kefir grain packet comes with detailed instructions. You will be starting with 1 cup of milk.
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From Cheri F. at 12/7/12 11:29 PM

I haven't made kefir before. If using store bought non fat milk, are there any issues besides being thinner that I need to know about? Will the grains live fine with consistant use of non fat milk? Will the kefir be lumpy instead of smooth. Anything else I should know in this regard?

Thank you for your time and assistance!

Cheri
Milk with any fat content ranging from fat-free to whole milk may be used with Kefir Grains. While Kefir made with reduced fat or fat-free varieties of milk will have a thinner consistency, the fat content itself does not influence the effectiveness of the Kefir Grains or the culturing process.

We strongly recommend avoiding Ultra-High Temperature (UHT) or Ultra-Pasteurized (UP) milk.
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From Maria Victoria at 12/4/12 1:19 AM

Hi!
Can I make the kefir grain with soy milk?
Thanks
While animal-based milks are the healthiest for the Kefir Grains, alternative types of “milk” (coconut, soy, rice, nut, etc.) can also be used under certain conditions. Generally speaking, Coconut Milk, Soy Milk, and Rice Milk can be cultured using Kefir Grains as long as a revitalization period is observed (see below). While some people report success culturing Kefir Grains in seed and nut milks (e.g. hemp milk, almond milk, etc.), these varieties tend to yield more inconsistent results.

Revitalization Period. When using a non-animal variety of milk, it is important to occasionally allow the Kefir Grains to revitalize in animal milk for 24 hours. We recommend allowing the Kefir Grains a revitalization period at least once every few weeks and ideally more often. To revitalize the Kefir Grains, simply place the Kefir Grains in 1-2 cups of animal milk for 24 hours. Once the process is complete, the Kefir Grains can be returned to use with an alternative variety of milk.
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From Lana at 11/23/12 10:29 PM

How do I put my kefir grains to sleep if I need to?
You can find instructions for putting your grains on hold here: http://www.culturesforhealth.com/safely-holding-starter-cultures-vacation/
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From Elizabeth at 10/9/12 6:35 PM

What is the shelf life of the dehydrated kefir grains if I keep them in the original package? I have some active grains right now, but want to have "back up" grains in case I need them.
Thanks you!
The grains last about a month unrefrigerated, and about a year refrigerated.
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From niki at 10/7/12 1:35 PM

I am very new to kefir. What do I need to start with? Just the milk kefir grains? Or the starter kit? I plan on using this with raw milk.
The starter kit is just the grains plus a strainer. By ordering them both together, you save a little money. Milk kefir grains do very well in raw milk, but we advise rehydrating them in pasteurized milk until they are fully active. (You will be discarding the milk each day until they are active, so this will save you a little money. Also, the new grains will not have to compete with the bacteria in the raw milk.)
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From Jennifer at 10/4/12 8:03 PM

How long will the grains last?
If cared for properly, milk kefir grains have an unlimited life span and can be used repeatedly to make kefir.
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From Beth at 9/21/12 5:22 AM

Do you happen to know what the difference is between milk kefir and piima or villii (sp?) milk? I have been researching, but am unable to find what cultures are present in pima/villii.
Yeast and bacteria composition of:

Milk Kefir = way too many to show here, the list can be found here: http://www.culturesforhealth.com/milk-kefir-grains-composition-bacteria-yeast

Piima = S. lactis var. bollandicus and S. taette,

Viili = Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris
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From Laura at 9/8/12 9:58 AM

We've been enjoying our kefir grains since purchasing them a few months ago. We are going on vacation for 10 days in a week--could you tell me the best way to keep the kefir grains while we're gone?
Thanks!
Fresh milk in the fridge (airtight container) and fresh milk when they come out. They will be safe and happy in the fridge while you're away.
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From Cheryl at 8/24/12 8:23 AM

I am on the second day of rehydrating the milk kefir grains. The milk is thick. Is it ok to drink it now or should I go through the entire 5 days as the instructions say. It does not smell sour at all, more like what fresh yogurt smells like.
If your milk is thickening and you have that fresh, tangy smell, it would be time to give your finished kefir taste. The flavor will continue to develop as your grains adapt to their new environment.
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From Liza at 8/8/12 8:36 PM

Hi. Do I need to rinse the grains out after straining or can I just dump them into new milk all yogurty? And, for yogurt, is it ok to use a metal spoon to serve it with? Somewhere in my Russian past I remember hearing that this was not allowed.
Thanks.
No need to rinse the Milk Kefir Grains between batches. Some metals are reactive and should not be used with cultures (aluminum, silver, etc.) so it's best to stick with a wooden or plastic spoon.
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From Ir at 7/29/12 10:21 AM

What is the best way to remove kefir grains from already cultured milk/kefir?
We find the easiest way to remove grains is to strain the kefir through a fine mesh plastic strainer, then take the remaining grains and put them into fresh milk.
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From Sacha at 7/27/12 3:54 PM

Will the kefir grains grow?

'Milk Kefir Grains are manufactured in a facility that also processes soy, wheat, nut, and fish products.'

The use of the term "manufactured" leads me to wonder if the grains have been modified or altered in some way. Traditional grains do multiply over time. Do these grains grow as well? Are they from an organic source? Have they been genetically modified? Any pesticide use?
Milk kefir grains are known to multiply, but at times they are reluctant to do so and therefore we do not guarantee kefir grains will multiply. Even if they do not multiply, with proper care, kefir grains can be used repeatedly to brew milk kefir. Generally kefir grains take 6-8 weeks following rehydration to being multiplying.

Our kefir grains are cultured using only organic whole milk in our certified kitchen, following the same methods we recommend for culturing at home. No alterations or modifications except that they are dehydrated to be stable for shipping.
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From Valerii at 7/25/12 5:51 PM

"Removing Milk Kefir Grains from Finished Kefir" article on this web site mentions a muslin bag for the quick grains removal.
Instead could I use a similar bag (pouch) of appropriate size made from plastic mesh that's cut out of strainer?
Would plastic material (it's apparently nylon) leach chemicals into kefir in the course of fermentation process?
Thanks.
A plastic mesh bag would work really well. It would even let the grains breathe better than a muslin bag!
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From Beth at 7/20/12 1:42 PM

once you make Kefir out of fat free milk, what is the nutritional information? The cultures digest the sugars/lactose in the milk correct? So what would the fat/carbohydrates/protien/calcium content look like after it's kefired?
The nutritional profile of finished kefir depends on the milk used. As there are many different brands and types of milk, we do not have specific information regarding the nutritional content of finished kefir.
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From Carlos at 7/19/12 11:43 AM

i buy organic milk which is ultra pasturized, is that better than raw milk for optimal probiotics
Unfortunately, ultra-pasteurized milk can be problematic when trying to culture, therefor we advise against it.
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From Mary at 7/18/12 5:31 PM

Are the kefir grains organic?
The milk kefir grains are made in organic whole milk.
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From Me at 7/6/12 6:20 PM

What is the shelf life of the packets? I didn't see an expiration date on the box or packet.
Milk kefir grains stored unopened in the refrigerator are good for about a year. We do not recommend storing milk kefir grains in the freezer.
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From Me at 7/6/12 6:17 PM

Is there any form of streptococcus bacteria in any of the Milk Kefir Grains products?
St. thermophilus and St. paracitrovorus can both be found in milk kefir grains. For a complete list of bacteria and yeast strains in milk kefir, click on the following link: http://www.culturesforhealth.com/milk-kefir-grains-composition-bacteria-yeast
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From Christa at 7/4/12 3:17 PM

I have an old gas stove with pilots burning all the time ,so for many years I make my kefir in the stove which is always around 90 degrees . My kefir is doing very well,very quick like between 12 to 18 hours. I never gave it a thought till I recently started reading more about kefir and found out not to heat it more than 80 degrees. My son drinks it like that and it helps for his acid reflux a lot . So, is it bad to grow it in too much heat like I do?
Thank you for your question! If it seems to be working at 90 degrees then I think it is just fine!
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From David P at 7/2/12 5:06 PM

Do the water kefir grains and milk kefir grains have different kinds of bacteria/yeast in them?

What kind of bacteria/yeast will my finished kefir contain after using your *milk* kefir grains?
Here is the link to the beneficial bacteria/yeast for water kefir: http://www.culturesforhealth.com/water-kefir-grains-composition-bacteria-yeast

And, for milk kefir: http://www.culturesforhealth.com/milk-kefir-grains-composition-bacteria-yeast

I hope this is helpful, but if you have further questions, please don't hesitate to contact us at customersupport@culturesforhealth.com. :)
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From Terry at 6/30/12 8:04 PM

Do additive in coconut milk, such as guar gum, ruin the kefir grains?
We do recommend avoiding brands with additives and sweeteners as they can be hard on the kefir grains (guar gum which is a typical additive does not seem to be problematic). Customers experience success with the grains in coconut milk, so long as they are refreshed in dairy milk every 1-2 weeks.
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From Iryna at 5/26/12 12:39 AM

I am allergic to dairy products and can't drink cow milk. Can I use the Milk Kefir grains with goat milk?
Also if I am able to make Kefir from goat milk can I then use it in Soy Milk?
We have a great article that discusses the various milk options for making kefir: http://www.culturesforhealth.com/choosing-milk-making-dairy-kefir.
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From joreen at 5/21/12 8:36 PM

I'm recently new to using Kefir and bought the grains from your site. I added the entire box of grains to a Glass canning jar of raw cows milk. Allowing enough time to sit and thicken. After straining the kefir and making another batch, and putting the ready kefir in the fridge, i found that it slightly curdled and very runny... almost a complete difference in texture from the original kefir before straining and adding into fridge. What is your suggestion? Do you add the whole box of grains and do you even refridgerate?

thanks
Our grains are dehydrated for safe shipping. It is important that you follow the instructions for rehydrating the grains when you receive them. You will find a copy of the instructions here: http://www.culturesforhealth.com/media/docs/Milk_Kefir_Instructions.pdf If you prefer, you could watch a video of the process here: http://www.culturesforhealth.com/how-to-activate-dehydrated-milk-kefir-grains-video I you have any questions about the process, please send an e-mail to customersupport@culturesforhealth.com
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From Tai at 5/19/12 11:00 AM

Can kefir grains be used with raw milk?
Absolutely! While we find that for the rehydration process heating then cooling the raw milk (or using pasteurized) is helpful, once the grains are established raw milk makes great kefir.
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From Bronwyn at 5/18/12 2:28 PM

What is the difference between kefir grains and kefir starter. I've been using the powdered starter, but it doesn't produce grains - is it supposed to?
The powdered culture will not produce grains as it is a "direct-set" culture. It's basically a one-time use (although you could potentially get a couple regenerations). It is great for people who do not have time to care for the grains, or who only need to make kefir periodically. If you have time, using grains is the best and most economical, nutrient-dense way to produce kefir.

This is a great article that explains grains vs. starter: http://www.culturesforhealth.com/choosing-kefir-grains-versus-powdered-culture

Worthy of noting, the powdered starter has significantly less strains of beneficial yeast and bacteria than the grains (7-9 vs. 56).
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From John at 5/14/12 12:08 PM

hi!

I got my grains about a week ago, but I messed up and got some ultra pasteurized milk and have been using it. I got it because it was organic. My grains have actually grown since then. My questions is: have I messed my grains up? Should I start over? Or are they ok? Thank you so much!
Strain the grains and add them to some non-UP milk as soon as possible. There is a chance they will be ok.
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From Bill at 5/13/12 3:48 PM

what is the exact micro flora profile of the milk "kefir" grains? yeasts and bacterias, etc?
You will find the list here: http://www.culturesforhealth.com/milk-kefir-grains-composition-bacteria-yeast
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From Bambi at 5/11/12 3:23 PM

Can I use these kefir grains with raw goat milk?
If I can, is there anything special to consider because of the difference in fat content?
There have been many customers who have reported excellent results using goat milk with the milk kefir grains. No extra procedures are needed.
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From Angela Woodward at 5/3/12 12:29 PM

I know yogurt can be used as a starter to make feta cheese. Will kefir do the same thing?
There are reports kefir has been used as a starter, but we do not have any recipes. We would like to hear how it goes if you try it!
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