Dairy Kefir Tips & Tricks
Preserved cooking illustration

Dairy Kefir Tips & Tricks

Dairy Kefir Tips & Tricks

Dairy Kefir Tips & Tricks

What Milk to Use:

Kefir works best with whole milk from cows, goats or sheep. You can try kefir in low-fat milks, but grains may need to be refreshed in whole fat milk for long-term vitality. Use raw or pasteurized milk, but be sure to avoid ultra-high temperature pasteurized milks (always labeled UHT).

Making More or Less Kefir:

You'll need about a teaspoon of grains to ferment 1 to 2 cups of milk. Your grains will start to multiply over time, allowing you to ferment more milk if you choose. Maintain a ratio of about 1 teaspoon of grains to 1 cup of milk. If you have more than 1 teaspoon of grains in a single cup of milk, take note that fermentation time will quicken, likely resulting in stronger and more sour flavors, or a separation into curds & whey (see below). Share an overabundance of kefir grains with friends, and adjust your ratios or fermentation times accordingly.

What to Do if Your Kefir Separates:

Sometimes kefir will separate into curds and whey. This is an indication that the kefir is fermenting the milk very quickly. To remedy the separation, shake; whisk; or blend the kefir for a more desirable consistency, or try making kefir cheese. To avoid separation in the future, adjust the grain to milk ratio (discussed above), remove the grains earlier or ferment in a cooler location.

Taking a Break from Brewing:

To take a break from making kefir, simply transfer the grains into a fresh cup of milk, cover with a loose lid and refrigerate for up to a month. (Grains may be sluggish post-refrigeration and take a bit longer to ferment your first couple batches of kefir.)

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.