when kefir is ready?
Welcome to our kefir help section. We want you to enjoy your kefir and your brewing experience so we have compiled a list of the most commonly asked kefir questions.
I have left my new grains for 24 hours in milk (or sugar water if water kefir) but nothing has happened are they dead?
No your grains are not dead they are simply settling. As live kefir grains are a living organism they are sensitive to their environment and take a little while to adjust to change. The posting process can be a huge upheaval for the grains as they are taken out of their familiar environment and have a few days of constantly changing conditions. Once they have arrived in their new home it just takes them a little while to catch up and adjust. This is normal and something that ALL live grains will experience. Reducing the amount of milk that you brew with (to around 250ml) and changing their milk regularly (they will be hungry) can help speed up the settling process. Grains often take longer to settle in the winter months than in the summer. You may find that the grains need to settle again if there are any major changes in temperature. When grains are well established (ie you have had them for a while) symptoms of settling are simply that suddenly the kefir they are making is just not quite right, or is thin and watery. This is common in spring and Autumn when the weather can change dramatically quickly, the grains are very temperature sensitive but they can also be affected by atmospheric pressure etc. Simply continue to use the grains as normal if this happens and they will naturally adjust themselves in a couple of brews.
How can i tell if my water kefir is ready?
It may take a couple of batches before kefir grains function reliably. It is also common for the taste of the kefir and the activity level of the kefir grains to change over the first 6 to 8 weeks after the kefir grains are recieved. This is a normal part of the process of working with a live culture.
My grains have just arrived however the little sachet has leaked are the grains ruined?
No, we try as hard as possible to stop this from happening however as there is no "off" switch with live grains they continue to ferment in the post. This can at times lead to a bit of leaking from the little sachet and at times it can cause the sachet to burst. There is nothing we can do to prevent this. The little sachet is heat sealed inside the larger sachet to protect the contents so it does not matter if this occurs. The grains will be fine and will brew as normal.
Should i rinse my grains between brews?
There is no real right or wrong answer to this question however it is not something that we would recommend as it may damage the grains. The grains naturally protect themselves in a sticky, slimy goo. This is normal and the grains do this to protect themselves. There is no need to rinse this off. If you do feel the need to rinse your grains then ALWAYS use unchlorinated water (boil the water in the kettle and then allow the water to cool before using)
How do i know when my milk kefir is ready?
Basically when it looks like this, you should be able to see curds and whey (the curds are the thick white bits and the whey is the clear liquid) it will start as little rivers of whey among the curds and will then go to full separation. The kefir is ready as soon as you start to see this and will become more sour the longer you leave it from there. You should also notice that the kefir smells a little sour/vinegary and possibly cheesy/yeasty. The milk will have thickened and it will no longer look like milk.
If you leave the kefir once it is ready or if the weather is warm it can fully separate (see image below) this is not problematic (although it may be a sign that the temperature is too high or you left the brew too long). The kefir will taste rather sour if the brew has fully separated but just give it a good stir and mix it back up again and sieve.
You might also find that your kefir separates like this in the bottle, again this is not problematic just give it a good shake before you drink it. In the warm weather kefir can separate like this very quickly. If this happens you need to consider moving the kefir somewhere a touch cooler and use a little more milk. To sieve the kefir simply give it a good stir and pour through the sieve. Due to the thickness of the curds you may find that you have to keep pouring the liquid that has gone through the sieve back through to keep softening the curds but eventually the curds will break down and you will be left with just the grains in the seive. The kefir is safe to drink but may taste VERY sour.
Try and avoid letting the kefir getting this separated if you can as it can mean that the grains have no food left. If you are getting kefir like this daily then you need to reduce the brewing time/temperature or increase the amount of milk (or possibly a little bit of all).
Should i wash my jar between brews?
Again there is no right or wrong answer here. There are several schools of thought on this matter and i can't really say that any are right or wrong.
if you do decide to use detergent on the jar (or cider vinegar etc) just make sure that you rinse the jar well. It is impossible to rinse too much however if you do not rinse enough the detergent can damage the grains.
Can i use something other than whole cows milk?
Yes, if you would like to use goats or sheep's milk this can be done once the grains have settled. The brewing method is the same however you might find that the grains require a few days to settle every time you change the type of milk you use.
DO NOT USE UHT MILK as it will eventually kill the milk as there is not enough nutrients in it for them.
We do not recommend using skimmed milk to make kefir, although it is technically possible, the kefir that is produced is very thin and watery and it can harm the grains long term. Semi skimmed milk is OK but will not produce the best kefir.
Coconut milk kefir is a perfect if you are looking for a change in your kefir or if you are looking to make a dairy free kefir. Please note Coconut milk kefir is never a vegan alternative as the milk grains need to be kept in dairy milk at least one in every 3 brews to keep the grains happy and healthy.
Ingredients
Sometimes kefir grains will require an adjustment period when changing milks so the first batch of coconut milk kefir may not culture as desired. Use the non-kefired coconut milk for cooking and place the kefir grains in new coconut milk. An adjustment period isn't uncommon whenever kefir grains are switched from one type of milk to another (cow to goat, pasteurized to raw, dairy to coconut, etc.). We recommend only using grains in this way once you have had them for a few weeks. It is not helpful to the initial settling in period if the grains are switched from cows milk.
Milk kefir grains can be cultured in coconut milk regularly but should be allowed to culture in cow or goat milk for 24 hours once every few batches to revitalize.
Note that dehydrated milk kefir grains should be rehydrated in dairy milk and allowed to become fully active before being used to culture coconut milk.
Dairy-free Option: While using milk kefir grains is the most effective way to make coconut milk kefir, there is a truly dairy-free option. Put 1/4 cup water kefir (finished kefir, not the water kefir grains) in 2 to 4 cups of coconut milk. Cover loosely and allow to culture for 24 hours.
How do i store my kefir once it is made?
Kefir (both water and milk) can be stored in the fridge or at room temperature however it tastes better when chilled.
kefir can be stored at room temperature for around 3-5 days or in the fridge for 7-10 days.If you are storing water kefir at room temperature then please read our fermented drinks storage guide and BURP REGULARLY.
How do i look after the grains long term?
The grains will essentially look after themselves, make sure they are well fed and you keep the ratio's correct and at the correct temperature and they will thank you with yummy kefir forever.
Read our good kefir housekeeping guide to see our tips on how to keep the ratio's correct and what to do if you think your kefir is unbalanced.
My kefir grains have suddenly started producing kefir that is very sour, what has gone wrong?
The likely cause of this is that your grains have grown and you now have too many grains. It is very important to regularly remove grains otherwise the kefir grains will use up all the nutrients in the kefir too quickly and become undernourished. They will also make kefir that is very sour. We always recommend storing some grains as a back up (just in case) for long term storage you will need to dehydrate or freeze the grains. The instructions for this can be found here
It is possible that the grains need to be starved, for instructions on how to do this please read our good kefir housekeeping guide.
Once i have dehydrated/frozen a spare set of grains what do i do with the rest?
There are many other uses for milk kefir grains, the most popular are listed below. Other than that you may have to discard your spare grains once you have too many. If you cannot bear to throw them in the bin you can send us your spare grains and we will take care of them for you. If you would like to do this contact Michelle (info@webrewkombucha.co.uk) and she will arrange that for you.
Details for all of the above are on the blog
Want to know how to freeze or dehydrate grains? Check out or blog on how to do this here.
I have received my grains a couple of days ago but did not start brewing straight away and did not refrigerate the grains will they be ok?
The grains are hardy little things can can survive in their packaging for up to 6 days at room temperature with no problems, they can actually survive much longer than this is the winter when it is colder and under the right circumstances. The longest i have know grains to survive is around 3 weeks however there are many different factors that are involved in their survival so we can make no guarantees after 6 days.
The only way you will know if your grains have survived is by using them. Follow the instructions however ensure that the grains have fresh milk every 24 hours. If after 7 days of changing the milk every 24 hours the milk still looks like milk and the grains are getting smaller then they are unlikely to recover.
How much kefir should i drink?
It is recommended that you allow your body to adjust to probiotics so start slowly and listen to your body. We do not send out loads of grains initially as otherwise you would end up throwing away more kefir than you drink. Your kefir supply will gradually increase in line with your body adjusting to the probiotics.
Milk kefir is a probiotic beverage made with either milk kefir grains or a powdered kefir starter culture. Milk Kefir Grains (once active) and Kefir Starter Culture can be used to culture dairy milk or coconut milk. If you wish to culture sugar water, juice or coconut water, you can find tips for this in our expert advice section on Making Water Kefir at Home.
A. The taste of finished kefir varies greatly based on the type of milk used and the length of time it is cultured. Milk kefir can have a sour taste and an effervescent texture. If you have not tried kefir, we recommend purchasing kefir at the grocery store to try before purchasing a starter culture.
A. As with all cultured and fermented foods, a small amount of naturally occurring alcohol is typically present in the finished product. Although the amount will vary from batch to batch, for the typical brewing period, the amount should be quite low.
A: Water kefir contains fewer strains of bacteria and yeasts than milk kefir, but far more than other cultured products like yogurt or buttermilk.
Kefir grains consist of bacteria and yeast existing in a symbiotic relationship. The term "kefir grains" describes the look of the culture only. Kefir grains contain no actual "grains" such as wheat, rye, etc.
A. Cultures for Health milk kefir grains are grown using only organic milk.
A. There are three primary differences between milk kefir grains and powdered kefir starter:
A. While the probiotics can vary with each batch made with milk kefir grains, a list of bacteria and yeasts generally found in Milk Kefir Grains can be found in Composition of Milk Kefir Grains: Bacteria & Yeasts.
For our powdered kefir starter cultures, a list of ingredients can be found on each product page.
A. Yes, milk kefir grains are reusable. Once a batch of milk kefir has finished culturing, simply remove the milk kefir grains and place them in fresh milk. The powdered kefir starter culture is also reusable several times. Simply follow the instructions for Making Kefir with a Direct-Set Starter Culture.
A. If cared for properly, milk kefir grains have an unlimited life span and can be used repeatedly to make kefir.
Kefir made with a direct-set style starter culture can often be re-cultured from 2 to 7 times. The exact number of successive batches will depend on the freshness of the kefir and hygienic practices employed.
A. In the case of milk kefir grains, homemade kefir will contain a larger number of probiotics than will commercial kefir, made with a powdered starter culture. Making kefir at home costs significantly less than commercial kefir and you have complete control over the milk you use (organic, non-homogenized, raw, etc.).
A. You might try water kefir. Water kefir grains contains no dairy and are grown in filtered water and organic sugar.
A. No, milk kefir grains are grown in organic milk.
A. Making milk kefir does not require any specialized equipment. Please see our article Choosing Equipment for Making Milk Kefir for more information on the supplies you'll need to make milk kefir at home.
A. To make milk kefir at home you will need milk and a starter culture (Milk Kefir Grains or a Kefir Starter Culture.)
If you choose to use dehydrated Milk Kefir Grains, the first step for making kefir is to activate your grains. Once your grains are activated, you can make kefir on a regular basis by following these instructions.
If you are not using kefir grains, please see our detailed instructions for making milk kefir using the kefir starter culture.
A. The rehydration process may take up to 7 days. Be sure to follow the Instructions for Activating Milk Kefir Grains. Within the first few days, an overgrowth of yeast or a layer of froth or foam may form on the surface of the milk. This is normal as is the smell of fresh yeast.
A. The milk used each day to rehydrate the kefir grains can be consumed or used for cooking provided it looks, smells and tastes okay. Alternatively, you can discard any milk used during rehydration.
A. Once the milk starts to thicken (similar to the consistency of cultured buttermilk or heavy cream) and the aroma is pleasant, the kefir grains are making kefir.
A. Kefir generally takes 12 to 24 hours to form. The exact amount of time will vary depending on environmental factors, the most important of which is temperature.
Cold temperatures slow the fermentation process (and it can be all but stopped by placing the grains in milk in the refrigerator).
Heat speeds the process so kefir will form more quickly in a warm area and will be more likely to over-culture.
Allowing the kefir grains to remain in milk longer than 48 hours risks starving the kefir grains and potentially damaging them.
A. Many homes maintain temperatures that are cooler, especially in the winter. For tips on keeping things within the proper temperature range, see our article, Cold Weather Care for Starter Cultures.
A. You can stir the kefir while it's culturing but it's not necessary.
A. The milk will thicken and can have a tangy or sour aroma and flavor. We always recommend that you refrain from consuming anything that looks, smells, or tastes unpleasant.
A. We recommend using a clean container for each batch of milk kefir.
A. While plastic is preferred, stainless steel is acceptable. Avoid all other types of metal when working with kefir grains.
A. We recommend using 1-2 teaspoons grains for culturing up to 4 cups of milk. Some customers have reported being able to culture 4 cups of milk with as little as ½ teaspoon of grains. Adjust the amount of grains to avoid over-culturing and to impart the best flavor.
Extra grains can be used to culture another jar of kefir, shared with friends, eaten, blended into smoothies, or dried and stored in some powdered milk in a sealed container in the fridge as backup.
A. No. There is no need to rinse the grains unless they stop making kefir effectively (which can sometimes be attributed to a buildup of yeast on the grains). If it becomes necessary to rinse the grains, use filtered water if possible to avoid chemical exposure.
A. Making a full quart is not required. Many of our customers find that making 1-pint batches better meets their needs. To learn more about how to slow down your milk kefir or make smaller batches, read our tutorial How to Slow Down Milk Kefir + Make Smaller Batches.
A. We caution against keeping your kefir grains in the refrigerator on a regular basis. Cold temperatures slow the kefir grains down putting them into a state of hibernation. It can be very hard on kefir grains to regularly be put into and then come out of a state of hibernation. It can disrupt the yeast/bacteria balance and may also make the kefir grains less efficient and reliable.
If caring for kefir grains every day or every other day isn't an option, consider using a powdered kefir starter culture rather than kefir grains to make kefir. This product requires significantly less maintenance than kefir grains.
A. Milk kefir grains are known to multiply, but at times they are reluctant to do so. Even if they do not multiply, with proper care, kefir grains can be used repeatedly to brew milk kefir. Generally kefir grains take 6 to 8 weeks following rehydration to begin multiplying. Learn more about Encouraging Milk Kefir Grains to Multiply.
A. Kefir doesn't require light to culture properly, so a dark cupboard is fine, as is a lighted room. Do not expose culturing kefir to direct sunlight.
A. We suggest a distance of at least 4 feet between cultures. When being stored in the refrigerator with tight-fitting lids, there is no need to keep distance between them.
A. Many customers have had success using a high quality powdered milk, such as Capramilk, for culturing milk kefir. Other powdered milk brands are highly processed and may not perform well.
A. We have many customers who have reported excellent results using our milk kefir grains to make goat milk kefir. Here are some considerations to keep in mind when making goat milk kefir.
A. Maybe. Lactose-free milk isn’t actually lactose-free, but has lactase added, which makes the lactose easier to digest. We do not guarantee success with this milk. Avoid ultra-pasteurized milk for making milk kefir.
A. Yes, milk kefir grains can be used to culture coconut milk kefir, though this method will not be completely dairy-free. To make coconut milk kefir using milk kefir grains, or for a dairy-free option, refer to our recipe How to Make Coconut Milk Kefir.
A. Almond milk is a problem. We have not found any of the kefir cultures to work well with almond milk. While many have tried using milk kefir grains or other methods of culturing almond milk, the results are generally undesirable and inconsistent.
A. Milk that is “too clean,” such as ultra-pasteurized/UHT milk, or milk that has been heated by microwave, may be too sterile for the milk kefir grains to use as nourishment.
A. Yes. Non-homogenized milk makes wonderful kefir. The cream will rise to the top of the kefir just as it does with the milk Once cultured, the top layer of the kefir will be more yellow in color and very thick, while the skim milk portion at the bottom will be cultured but thinner than homogenized whole milk kefir.
A. Once the grains have been activated in pasteurized milk, they can be transitioned to culturing raw milk. Click here for instructions on how to transition your kefir grains from pasteurized milk to raw milk.
A. Finished milk kefir can be stored as follows:
A. Detailed instructions can be found in our article, How to Flavor Milk Kefir.
A. Milk kefir can be used in a variety of ways. Learn more in our article, Five Ways to Use Kefir.
Kefir is ready to drink when the kefir grains have floated to the top and a fragmented texture becomes visible in the top half of the vessel. Sometimes the whey and the milk curds will also already have separated.
In this post, I’ve compiled my top 5 tips for making that you your kefir is ready and delicious. At first we’ll look at how long kefir should ideally ferment and what conditions affect fermentation time. In the second half of this article I’ll cover what signs to look for to make sure your kefir is done!
Kefir should generally ferment between 18-24 hours. However, there are several factors that influence the time that is needed to ferment kefir such as the room and milk temperature.
First of all, let me point out that how long you ferment kefir is also a matter of personal choice. Some prefer their kefir milder and runnier and others (like me) prefer kefir a bit more sour and creamier.
That said, fermenting your kefir anywhere between 18-24 hours at room temperature should produce a fine result.
Let’s look at some factors that have an impact on fermentation time:
You can generally tell by looking at the fermented milk whether it is done or not. In some cases you may also rely just on the time that has passed since fermentation started and on a consistent room temperature.
If all else fails, simply take out a small amount of kefir and try it. If it taste slightly sour and has the consistency of buttermilk it is ready to be consumed.
So, without any more ado, let’s look at the 5 sign that your kefir is ready to drink.
The most reliable sign that your kefir is ready are floating grains, a soil horizon-like texture, separation of whey and curds, the smell and the taste.
At around 6-12 hours of fermentation, you will see that your kefir grains have moved to the top of the jar and are now floating on the milk. This does not always occur at the same exact time but also depends on the milk-kefir grains-ratio.
Although your kefir will still be in its early stages of fermentation it is ready to drink! The taste will be much less sour and fully fermented kefir and the consistency will be thinner as well.
Somewhere between 12-18 hours, you will likely see a texture form in the top half of the fermentation vessel. This actually is the start of the separation of whey and milk curds. Most of the lactose has been broken down into lactic acid at this point and your kefir is ready to drink.
At this point you may always have to stir the mixture lightly with a wooden spoon in order to strain the now thicker liquid. The taste will still be fairly mild, however, this perfect if you plan on doing a second fermentation and don’t want overly sour kefir.
The whey and curds separation starts to occur after around 18-24 hours. Sometimes it may happen even faster at higher room temperatures. The kefir batch above has actually been fermented for around 36 hours. But since it was winter time and my average room temperature dropped by about 5°C the entire process just took longer 🙂
This is generally what I like my kefir to look like if I don’t plan on second fermenting it. This will product a slightly sour taste that is just to my liking. I recommend you experiment with trying your kefir at different stages to see which you like best!
Another sign that kefir is done is the smell the yeast exudes when it accumulates at the top of the fermented milk. It will be a tart, tangy, sour smell that can easily resemble the smell of spoiled milk.
The advantage of this over actually tasting the kefir is that you can simply remove the paper towel cover and stick your nose in the jar without stirring the liquid and disturbing the working bacteria.
And lastly, of course, tasting the kefir is the ultimate sign to tell when it’s ready to drink. The taste that you’re looking for is a slightly sour taste – sort of like sour milk – with the consistency of buttermilk.
Once you have tasted a small amount you can also just cover the jar again and let the bacteria continue their work for a few more hour if the taste was not yet to your liking.
Sooner or later you’ll have the perfect kefir formula down to its details and tasting probably won’t be necessary anymore.
Making sure your kefir is ready to drink is a simple process. There are several signs that you can look for. The easiest is to watch the fermentation jar carefully and notice when the grains float to the top and the whey starts to separate from the milk curds.
How do you know when the kefir is ready? When you nudge the jar and the milk is set like a thin gel (vs watery like milk), it is mostly ready. Kefir ferments usually top to bottom, so if it still looks like runny milk at the bottom, leave it for a couple more hours.
