How do I know if my milk kefir grains are still good?
They will culture your milk and turn it sour and thick within 24 hours. Make sure that you have enough grains for the amount of milk that you are using…
Read MoreWhy aren’t my milk kefir grains growing?
If you are making kefir every day, your grains should be growing and multiplying. If they aren’t, it is because the temperature in your house is cooler than usual, slowing…
Read MoreDo I culture milk kefir with a lid or with cheesecloth?
I always culture my kefir with a lid on. I use a one-quart glass canning jar with a plastic lid, but a metal lid is also fine.
Read MoreI stored my milk kefir grains in the fridge for a week. Is the milk that the grains were stored in okay to drink?
The milk that the grains were stored in is not really kefir. It won’t hurt you to drink it, but it probably won’t taste very good. Milk needs to culture…
Read MoreI left my milk kefir grains in the refrigerator for a few months. Are they still good?
Probably not. Kefir grains eat the milk sugars (lactose) out of the milk to live and to make their bacteria. This is why the milk gets more sour. When the…
Read MoreI’m going on vacation. How do I keep my grains alive and happy while I’m gone?
If you don’t want to make new kefir and want to store it, place the grains in at least 2-4 cups of milk, remembering the “1 tablespoon of grains to…
Read MoreWhy is my milk kefir culturing so fast and how do I fix it?
This happens for one of two reasons: Your grains have grown, but the amount of milk you’re using hasn’t increased; or your kitchen is quite warm. If the former, either…
Read MoreWhy is my milk kefir starting to separate and curdle?
It has cultured faster than expected. This is not a bad thing. It just means that your kefir is ready. Remove the grains, and shake or stir the kefir to…
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