How to store kefir grains without making kefir every day
Storing kefir grains is easy: cold, milk and up to two weeks of rest. Some colonies have lasted seven years.
English · Original discussion in Spanish · Published
How to store kefir grains without making kefir every day
Stuck with a jar of kefir grains and no desire to ferment milk every morning? The solution requires no science or lab work: just let them sleep in the fridge.
The most common technique is to strain the grains from the last batch, cover them generously with fresh milk in a glass jar (1:10 ratio) and store them at 4 °C. The cold slows fermentation and keeps them alive for up to two weeks. Needless to say, the jar needs to breathe: a cloth held with an elastic band or a loosely closed lid prevents any surprises.
Freezing, an alternative for longer periods
For longer periods, some people freeze them with milk and reactivate the grains over two or three days. Others have simply kept them in the fridge for years: one veteran of the craft boasts seven years with the same colony.
Kefir grains: don't confuse them
Don't confuse these grains with anything else. In the first case we're talking about a symbiotic culture of bacteria and yeast, harmless and useful. In the second, about people from Bulgaria, who require different care and, above all, consent. Keeping those in the fridge is neither legal nor reasonable.
So there you have it: milk, cold and patience. The only real risk of running out of kefir grains is mistaking the glass jar for the sofa.
Stuck with a jar of kefir grains and no desire to ferment milk every morning? The solution requires no science or lab work: just let them sleep in the fridge.
The most common technique is to strain the grains from the last batch, cover them generously with fresh milk in a glass jar (1:10 ratio) and store them at 4 °C. The cold slows fermentation and keeps them alive for up to two weeks. Needless to say, the jar needs to breathe: a cloth held with an elastic band or a loosely closed lid prevents any surprises.
Freezing, an alternative for longer periods
For longer periods, some people freeze them with milk and reactivate the grains over two or three days. Others have simply kept them in the fridge for years: one veteran of the craft boasts seven years with the same colony.
Kefir grains: don't confuse them
Don't confuse these grains with anything else. In the first case we're talking about a symbiotic culture of bacteria and yeast, harmless and useful. In the second, about people from Bulgaria, who require different care and, above all, consent. Keeping those in the fridge is neither legal nor reasonable.
So there you have it: milk, cold and patience. The only real risk of running out of kefir grains is mistaking the glass jar for the sofa.
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Summary of a discussion on Burbuja.info - Foro de economía, actualidad y política., translated from Spanish and reviewed before publication. Read the full discussion (12 replies).
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