Taking Care of Kefir Cultures!

There are two different Kefir types and they require two different cultures.

The first one of them is Milk Kefir.

Milk Kefir cultures (also known as grains) look a bit like cottage cheese curds.

These are actually gelatinous clusters of beneficial bacteria and yeast, and they are used to transform (animal) milk into beneficial Milk Kefir.

When you make Milk Kefir daily, it is very easy to take care of them. You just strain them from the already set Milk Kefir, and you add them to new milk.

The important thing to remember - do not rinse them with water in-between.

When you want to take a break from Kefir making, you can put them in fresh milk, and you can store them inside the fridge.

With enough milk, we have been able to store them for up to three weeks.

We store them in a glass jar with a cloth on top.

One thing to keep in mind. With longer storage time, it will be more difficult to separate them from the curdled milk. Also, longer storage periods might, and will deactivate some of the beneficial yeasts, and that will affect the future fermentation.

If you want to take a longer break, there is one more option available - freezing the grains.

We have done in multiple of times, over the years, and they (cultures) were able to survive.

The longest periods were up to six months.

After defrosting, the were a bit sluggish, but we added them to our fresh cultures and with a bit of time, they regained their strength.

In order to freeze the grains, we have separated them from milk, then we wrapped them good in plastic foil, and we placed them in the freezer set for - 22 degrees Celsius.

The second type of Kefir is Water Kefir.

The cultures needed for Water Kefir making are called Water Kefir Cultures. They are also known as Water Kefir Grains, or (Japanese) Crystals.

Visually they look quite different from Milk Kefir Cultures, as they do look like little translucent crystals.

These are also gelatinous clusters of bacteria and yeast.

When you make Water Kefir you should rinse those cultures in between batches.

Now, when you want to take a break, you can store those crystals in the fridge, in sugared water.

With enough liquid, they can be stored for a least three weeks.

After that, you should refresh the water + sugar mixture.

And just like with Milk Kefir grains, keep in mind that the longer refrigerator stays will deactivate some of the yeast, and those are essential for sugar breakdown during the fermentation process.

Water Kefir grains do not survive the freezer. When defrosted they lose their structure and they turn to mush.

When working with either one of them, it is recommended to use wooden or plastic spoons, and plastic strainers.

For brief contact, stainless steel utensils are OK, but not the ones made with reactive metals like aluminum, or copper.

Milk Kefir grains need just milk to keep them healthy. Full fat (3,8% or higher) is always better than milk with less fat. The less processed milk is way better than highly processed.

We use non-homogenized pasture cow milk, which is Organic (BIO).

The cultures will handle sheep's milk, goat's milk, buffalo's milk, and even raw milk.

They will just need a bit of time to re-adjust.

Water Kefir grains need good water (filtered, and not tap), which does not have high levels of minerals, and sugar (preferably Organic).

In addition, it needs additional minerals which can be found in various dried fruits. Those fruits should not contain preservatives (like sulfur dioxide, or other). For that reason Organic (BIO) dried fruits are more suitable.

In our experience a mixture of dried figs, dates ans raisins provides the optimal nutrients to keep your Water Kefir grains healthy.

We offer both Kefir cultures (Milk and Water). You can also order them through our online store, or you can stop by to pick them up in person.

To find our more about Milk Kefir, please click here.

To find out more about Water Kefir, please click here.