I received my grains and my grains are growing!  basic questions, please as I am new to this.

 

When can I start adding more milk to make more kefir?  Does it matter? (started with a pint)


Can I use the same container and not wash it out and simply add more milk?  (It's what I've been doing.)  Should I clean it periodically?

 

Where do people find the containers they use to strain easily?  I heard or read somewhere of a mason jar type glass with a strainer attached?


 Can I add new kefir to existing kefir if I didn't use it all?

 

How long will kefir last in the fridge if I use a vacuum sealer?  If i don't?  

 

 

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Replies to This Discussion

1) When can I start adding more milk to make more kefir?  Does it matter? (started with a pint)


**I don't worry about the quantity of milk or grains. They say ideal is a 1:7 ratio grains to milk. Kefir ferments faster with more grains and less milk; ferments slower with less grains and more milk.  Brews faster in warmer seasons; slower in the winter. But, either way it makes kefir, just slower with more milk - until the grains reproduce. The taste shifts a bit as it ferments faster, becomes more sour.


2) Can I use the same container and not wash it out and simply add more milk?  (It's what I've been doing.)  Should I clean it periodically?

***I use the same container; but DO wash it out between batches.

 

3) Where do people find the containers they use to strain easily?  I heard or read somewhere of a mason jar type glass with a strainer attached?

***I bought a plastic small colander at Target. It is about the size of a cantaloupe, small holes, works for water kefir or milk kefir grains.  I place it over a large glass measuring cup. You can use a small metal sieve. It is really fine to use metal. Dom the King of Kefir says so. :-)

There are "sprout" kits (jars with lids which drain). Some people use those.


4) Can I add new kefir to existing kefir if I didn't use it all?

***I do, if the older kefir isn't very old (over a week or so) and if I'll use it quickly (in a day or so). Mostly, I just use the older kefir for cooking (kills the probiotics but I don't want to toss my expensive raw milk. And the fermented proteins are more easily digested).

 

5) How long will kefir last in the fridge if I use a vacuum sealer?  If i don't? 
***Kefir makes CO2 so the vacuum sealer won't keep it sealed long. I don't tighten the lids on my kefir so that the pressure doesn't build up in the jar. Strained kefir will last a week or more. Gets a bit sour/gamy after a week, imo. I use it even at 2 weeks old. But, it tastes less appealing straight at that point. I'll add it to smoothies or cook with it.

I try to only make the amount I'll use in a week. Then I put the whole jar in the refrigerator (with the grains in the kefir). I just spoon off the couple tablespoons we use each day. And make a new batch once a week.


HTH,

 

Pat

Thank You so much for your thorough response!  I'd never considered simply refrigerating the grains with the kefir when I had enough to last for a week or so.

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