Changing temperatures can also dramatically change the shape of kefir grains. Also, the amount of milk available will have an affect more milk being desirable on the grains. Grains put under ideal conditions will eventually return to their normal more rounded shape. Why do my Kefir Grains look like ribbons? In response to very hot weather we have found that they can stretch out, looking like shreds of ribbons. This can also happen when there is overcrowding in the jar or not enough fat in the milk, squishing or pressing the grains or blending them or a combination of all 4 of these factors.
Our hypothesis is that they are just adapting to a more rapidly depleted food source, and stretching themselves to look for more nutrients. This does not mean they are unhealthy, it is simply their way of adapting to reach more food. Sometimes it simply seems to be a response to warmer weather and they are slightly more 'relaxed', and then binding and coiling upon themselves more in the colder weather.
You can try giving it more milk, a less crowded environment take out some of the grains or a cooler area to ferment and they will usually return to forming a more coiled shape again. When straining, try not to squish or squeeze the grains with your hands or spoon. Kefir grains can sometimes get encrusted by the fat of the milk. This can happen when the milk is not changed regularly, or if you have been using your grains in cream to ferment sour cream etc.
It can also be a result of drying out too much. Dried kefir grains can appear to have this because their outer layer was the most exposed during drying. Using non-homogenized milk cream floats to the top can also expose the grains to excess fat, especially if they are not stirred back into the milk once in awhile during the fermenting process. Once they start to grow, this will slowly disappear. In all these cases it is best to place your grains in a bowl of fresh cool water or kefir and gently rub them free of their crust with your fingers.
You can also toss them in a blender to open them up and expose fresh, un-crusted sides which will grow better and produce a better kefir. Resume fermenting, with regular milk changes. What are the seasonal differences in Kefir summer vs winter, etc? Kefir, like all living organisms, goes through intricate and subtle changes with the seasons, climate, temperatures and environment it is in. Just like you can mark the seasons with a tree budding, growing, turning colors and discarding its leaves, kefir also will constantly be in flux and going through seasonal patterns.
Kefir will ferment much more quickly in the summer and warmer temperatures. It will be thinner and may be more lumpy or inconsistent as well. It may especially be inconsistent during spring and fall, or whenever there is a large disparity of temperatures such as a cold night and hot day.
Kefir will tend to be more creamy and mild in the winter and cooler temperatures and more zesty and sour in the summer. Part of the beauty of the symbiotic nature of kefir is that each strain has a certain strength and weakness.
Together, they are able to ferment at a wide range of temperatures. Keeping this in miind, you will realize that because of this, a certain temperature will allow some strains to perform much better, while others may be temporarily suppressed.
This contributes to the differing tastes and textures of kefir throughout the year. Some people notice it is more cheesy in the winter possibly due to the certain yeast and other strains being stronger , while in the summer it may be more bread-ish and light in flavor.
Do you have to be gentle with Kefir Grains? Kefir grains are pretty hardy little guys. Just like grass, it can take a good beating but it may wear down over time if exposed to excessive stress. To give you an idea, kefir grains will survive a blender, a hammer, freezing, some heat but not cooking , and of course, drying. This does not mean they should be handled this way - care for them like you would any pet, and they will be extremely happy and productive for it! In fact this will help your kefir to ferment better when your grains have gotten to large.
Keep in mind this can sometimes result in the grains growing back in a more ribbon-shaped fashion. This is just a response to the slight stress of the breakage. They will eventually resume their more coiled, round shape though, and is nothing to worry over! Some people like to do this, but it was never done traditionally and is not necessary or recommended at all. By nature, they are a symbiotic mass of microflora that has self-inoculating properties, protecting itself from foreign bacteria or yeast.
The lactic and acetic acids it excretes also protects it from becoming contaminated. Many have observed that when they stopped rinsing their grains, they grew better and produced better kefir. Sometimes they can get fat deposit crusty, orange colored areas that may indicate they need a gentle scrub and rinse though.
Also, if the grains have come into contact with something undesirable, then you may want to give them a good rinse. Make sure it is clean, non-chlorinated water. Simply run them under flowing water or swish them around in a bowl of clean water, and pat dry. Immediately rinse it under cool or cold clean water with clean hands and gently rub it to make sure all dust and debris are rinsed away.
It will usually be just fine to join back in with the other grains and ferment as usual. If you are uneasy about adding it back in to your ferment, just rinse it and eat or toss to your pets or your garden! Should I give my Kefir Grains a rest once in awhile? It's always helpful for everything under the sun to have a break once in awhile. A couple times a year is quite sufficient, they will keep going regardless of getting a rest or not, but it seems they do appreciate a vacation once in awhile.
Resting grains is a simple process. Do you always have to use the grains to make Kefir? Kefir liquid actually also contains billions of microscopic organisms that are effective at making a yogurt-like consistency out of milk when you stir in a tablespoon or two in a cup or two of milk and let sit out or in the fridge for 24 hours.
It will dilute and get weaker each time, so its best to start with freshly made kefir from kefir grains each time for the freshest and safest ferment. But this is a great option for fermenting other liquids or making a quick batch in a pinch. Although not nearly as fast as water kefir, milk kefir grains do grow and you will soon have much more than you started with. It is also interesting that smaller grains will reproduce much more rapidly than larger grains this is because there is a greater surface area that can grab nutrients from the milk.
Many factors are involved in creating an optimal environment for kefir grains. Keeping within their preferred temperature is essential to the speed of grain growth.
Providing them with proper nutrients is also vital they seem to love whole raw milk the most. Making sure they remain on the smaller side, and that they are not encrusted or dry helps them to have as much access to milk as possible, so they can propagate more quickly.
Where do kefir grains come from? It's a bit of a mystery A 'Gift' from the Gods? See our testimonials The word 'kefir' comes from the Turkish language and roughly translated means 'long life' or 'good life'! Spreading the word Kefir is considered a staple food in Russia It is widely consumed throughout Eastern and Central Europe, where the drink is associated with general well being. What does Kefir taste like? Consent Management Privacy Policy. Privacy Policy Required. You read and agreed to our Privacy Policy.
You can also buy quality kefir grains from our online store. The quality of our grains is guaranteed and they come with activation instructions and recipes. Kefir grains are small white balls that contain billions of microorganisms that turn milk into kefir. The more kefir we make, the more grains we have, and the more we can share the know-how of this nutritious and tasty drink! You can find kefir grains from friends who have extra kefir, or you can buy them from our online store.
Go to Search for:. What Are Milk Kefir Grains? As soon as you mix the grains with milk, they activate to create kefir.
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