Kefir grains literally last forever. That is if you take good care of it. Kefir grains will keep multiplying for years on end. What this means is, you can make kefir grains into kefir for as long as you want.
And with a continued kefir diet, you get a healthier body, a more alert mind and a fatter wallet from all your savings from both food and medication bills.
Caring for your kefir grains is vital so they grow faster and give you the best kefir possible. There are so many ways people keep and take care of their kefir grains and they can vary from person to person.
Through long experimentation, we have compiled a list of important tips that will help you take care of your kefir grains and keep them alive so they can reach their full potential.
Handling Kefir Grains
- Use plastic – We had mixed results for this. 70% had no problems at all with metal contact. To be safe, we suggest you stick with plastic strainers and spoons when there is contact with the kefir grains.
- Rinsing not needed – From years of data, we can surely say that rinsing away the fat solids with unchlorinated water is acceptable but do limit it. Rinsing too much could hurt the grains. Notice I mentioned unchlorinated? That means you have to avoid using tap water as it may contain chlorine that kills bacteria.
- Population explotion – You can divide it and give to your friends. Spread the love.
Storing Kefir Grains
- Put in paper envelope after drying – you can leave this for over a year and they will still be alive. Just make sure of the surrounding conditions.
- Store in refrigerator with milk – Be sure to change the milk after a week or two to keep them growing. From our tests, the kefir grains will last for 2 to 3 weeks normally but on some occasions will last over a couple months.
- No milk? Use sugar water – Using water is fine but you have to add sugar to feed the bacteria.
- Don’t deep freeze – From our tests, we got 40% success rate of reactivating it after deep freezing. It is possible, but to be safe, let’s just go with not deep freezing the kefir grains in the first place.
- Best scenario – Leave it in room temperature in milk. If you are going away for a while, have your neighbor or friend take care of it. Replacing the milk every week so they can continue to grow naturally.
Reactivating Kefir Grains
- If left dry and kept in room temperature – You can reactivate them slowly. Soak it in water for 4-8 hours and transfer it to another container with about a cup of milk. Let them settle and feed on it first for about a day. Transfer the grains and add a bigger batch of milk. Slowly increasing it day after day until it can culture a quart and so on. Slowly but surely, you will get it back to it’s happy healthy self.
- If left in the refrigerator in milk – Just leave it in a fresh batch of milk in room temperature. Slowly increase the milk every day for every new culture batch.
- If deep frozen – This takes the longest time to recover. Soak it in water overnight in room temperature. Put it in milk the next day and leave it for a day. Add it to a fresh batch of milk the next day and do this over and over for a week. You will know if it is still alive if it cultures some of the milk you added. If it doesn’t, keep trying. If still nothing happens then you might have to get some new kefir grains.