Milk kefir grains in a strainer
Preserved cooking illustration

Your New Live Milk Kefir Grains

Your New Live Milk Kefir Grains

Milk kefir grains in a strainer

CONGRATULATIONS ON ADOPTING YOUR NEW KITCHEN PET!

Our live kefir cultures have been stored in our shop's refrigerator to slow down their fermentation activity. As a result, they take a couple of feeding cycles to “wake up” and ferment to their full potential. (Note: This initial sluggishness is to be expected any time you take a break from brewing and store your grains in the refrigerator for an extended period of time.)

When you bring your new milk kefir culture home, we recommend storing it in the refrigerator until you are ready to feed it. Ideally, feed your culture the same day it is purchased, or within 3 days of purchasing.

WAKING UP YOUR MILK KEFIR

To feed your milk kefir, choose either raw or pasteurized whole milk (cow, sheep or goat). Be sure to avoid ultra-high temperature (UHT) pasteurized milks. Strain your grains using either a wood, plastic or 100% stainless steel strainer. Discard the storage milk that came with the cultures. Transfer your strained grains into a clean jar. Add 1 cup of fresh milk. Cover with a loose lid or muslin cloth (a tightly-woven cheese cloth) secured with a rubber band. This allows the carbon dioxide (a natural by product of fermentation) to escape safely. Ferment at room temperature, out of direct sunlight, for 12-24 hours - checking on it often - until thickened and slightly sour.

HOW TO KNOW WHEN MY KEFIR IS READY?

You can tell milk kefir is ready if when you tilt the jar and the milk is gel-like and pulls away from the glass and/or if you see any separation of the whey (pockets of clear yellowish-green liquid). It should smell slightly yeasty like bread, and a little sour like yogurt.

If the milk has not thickened to your desirable flavor and consistency in 24 hours (either too sweet and milky or sour and curd-y) that's ok! They're adjusting to their new home. Simply strain out the grains and use the fermented milk as a base for a fruit smoothie. Then transfer your grains to a fresh cup of milk to ferment again. Keep in mind that the first few batches can continue to be sluggish as the cultures acclimate to their new home with you. Once your kefir is reliably fermenting 1 cup of milk within 12-24 hours, you can begin to increase the quantity of milk you are feeding the cultures by 1/2 cup-1 cup until you find a ratio that works for you and produces the flavor and texture in the timeline you desire. It may take as long as 2 weeks for your cultures to fully acclimate.

SUSTAINING YOUR MILK KEFIR

Once they are past the awkward stage, you can follow our Basic Milk Kefir Recipe as a resource to continue your fermentation journey!

FERMENTATION NOTES:

How long you ferment is truly up to you. It gets more acidic and tart the longer you let it ferment, and there will be a more distinct separation of curds and whey as a result. 

Fermentation is greatly affected by temperature and the amount of grains. Warmer temperatures speed up fermentation, while cooler temperatures slow it down. The cultures will begin to multiply over time, which will also speed up the fermentation. If it's fermenting too quickly, you can always add more milk or remove some grains. If it's fermenting too slowly, decrease the amount of milk or try moving your grains to a warmer spot. You can experiment and find what works best for your taste and your digestion. There is no right or wrong way to do it - it is simply a matter of preference!

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.