Temperature

1. Starter cultures prefer a consistent temperature that is neither too cold nor too warm - both extremes can put stress on the grains and make them slow to culture or excessively active. Try to control the temperature to be within 70°- 80°F and avoid exposure to direct sunlight.

Nourishment

1. Milk kefir grains need to be fed regularly with a consistent food supply. Ideally, you want to separate the grains and feed them every 24 hours. Cow milk is the staple for most people, followed by goat milk, which is becoming increasingly more popular. We’ve mentioned this before but we’re stressing it again: choose either raw or pasteurized, avoiding ultra -pasteurized. When using a non-dairy milk, it’s best to alternate between non-dairy and dairy to bring the grains back to optimal health.

Smaller grains are better

1. So now you know how to properly feed the grains, but they also need to be able to absorb the nutrients in the milk. Newer grains are usually on the smaller side, getting more plump as they rehydrate and grow in number. If you notice your grains are starting to get a little too big, gently break them apart with clean fingers. That makes sure they have enough space to settle and increases their ability to take in nourishment from the milk.

How to properly store and maintain kefir grains

1. Once you have finished making a batch of milk kefir, just strain the liquid to separate the grains and place them into a clean jar with fresh milk. The cultures will continue to happily multiply and stay healthy.
2. If you’re consuming kefir regularly (good for you!), it’s easier to get on a schedule of maybe feeding the grains in the morning and placing it in the fridge at night. The next morning all you need to do is strain it and it’s ready to go!
3. However, if you don’t need a constant supply, an alternative is to keep the grains in the fridge for up to a week before they need to be fed with fresh milk. The cold temperatures in the fridge slow down the culturing so they can last longer without needing to be fed all the time.
4. Excess milk kefir grains can be discarded, passed on to friends and neighbors, or even blended into smoothies for an extra dose of nutrients and probiotics!

Storing kefir grains for short and long-term periods

1. If cared for appropriately, milk kefir grains can last a really, really long time and continue to be used for making milk kefir for years.

2. Short breaks - up to 1 month

   This is sometimes called a hibernation period. You can store them in milk in the fridge as explained above. Simply change the milk weekly to keep the grains healthy and they’ll keep like this for up to one month. We don’t recommend this method for much longer because when the balance between bacteria and yeast is disrupted, the grains slow down and lose vitality.
3. When ready to make a new batch of milk kefir, separate the grains from the milk, place them in fresh milk, and proceed as usual.

4. Long breaks - up to 6 months

   Need to take a longer break? Maybe you’re getting away for a long trip or - and we’ve all been there - you just have way too many grains. Whatever the case, dehydrating kefir grains is a great long-term option for storage that will help you create a back up of cultures for later use.
5. First, rinse your grains thoroughly with filtered water to remove excess solids. Next, place them on wax paper or unbleached parchment paper and cover with a breathable cover. Let the grains dry at room temperature for 3 to 5 days.
6. Once they are completely dry, bag them up and add a small amount of powdered milk. They’re ready to be stored in the refrigerator for up to 6 months.
7. When you’re ready to wake them up from their slumber, simply rehydrate the grains again according to the instructions that came with the culture originally.