“How do I know if my kefir grains aren’t good anymore?” is the question on today’s #AskWardee.
I broadcast #AskWardee live each Wednesday at 10am Pacific (1pm Eastern) on Periscope and Facebook Live. Both the podcast and video replay of this week’s show are below. Enjoy!
Subscribe to #AskWardee on iTunes, Stitcher, YouTube, or the Podcasts app.
The Question
Alina asks:
“How do I recognize if milk kefir grains are not good anymore and need to be replaced?
The reason I am asking is that for the longest time my kefir grains were not growing. In the end I found out the reason. It turned out that the temperature in my fridge was too warm so my raw milk was starting to turn sour in less than 10 days. I would still use the soured milk to make the kefir and I think that this is what made the grains not grow. Competition from the bacteria from souring milk?
I have turned down the temperature and the milk lasts for ever now. At least 3 weeks. How long raw milk is supposed to last anyway?
Now I do not use sour milk anymore and the grains grow quite nicely (for the first time) but I noticed that the kefir becomes yeasty. There is this yeasty “blanket” on top. I stir it in and it is still good but I wonder if maybe I should get different kefir grains. Maybe these ones are not that beneficial/healthy anymore?
Thank you very much. –Alina”
Links Mentioned
- Fermenting Formulas Cheat Sheet (freebie)
- DIY Herbal Coffee eBook (what I was drinking)
- Eat Beautiful eCookbook by Megan Stevens
What Is The #AskWardee Show?
The #AskWardee is the live weekly show devoted to answering your niggling questions about traditional cooking: whether it’s your sourdough starter, your sauerkraut, preserving foods, broth, superfoods or anything else to do with Traditional Cooking or your GNOWFGLINS lifestyle.
I share tips and resources, plus answer your questions about Traditional Cooking!
The Details
When: Wednesdays at 10am Pacific / 1pm Eastern
Where: @TradCookSchool on Periscope or Traditional Cooking School on Facebook
What If You Can’t Make It?
Don’t worry. You can catch the replays or listen to the podcast!
- Come back here to AskWardee.TV; all replays will be up within hours of airing live; the print notes are always posted at the same time I go live.
- Follow @TradCookSchool on Periscope or Traditional Cooking School on Facebook to view the replay.
- Subscribe to the #AskWardee podcast on iTunes, Stitcher, YouTube, or the Podcasts app. While you’re there, be sure to leave a rating and review!
Want To Get YOUR Question Answered?
Here’s how to submit your question. If we answer it on #AskWardee, you’ll get a gift!
Or, you can…
- Tweet your question to @TradCookSchool on Twitter; use hashtag #AskWardee
- Send an email to wardee at AskWardee dot tv — add #AskWardee to your email so I know it’s for the show
Please do NOT add future questions for #AskWardee to the comments of this post because they might get missed!
How do you keep your kefir grains healthy? How do you tell if they’re doing well or not?
Be sure to subscribe to my channel on YouTube! Go here to subscribe.
...without giving up the foods you love or spending all day in the kitchen!
2 free books:
Eat God's Way
Ditch the Standard American Diet, get healthier & happier, and save money on groceries...
We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).
Hello,
I went to drain my kefir and when I looked inside, the top surface of the milk was think, pink and very slimy. I figured it was not good to drink it so I got rid of the milk and the grains. Can you please tell me what I did wrong? I have been making kefir for about 6 months now and never had a problem.
Thank you so much!
Angela
Hi Angela,
It sounds like your grains were under some type of stress. Usually its from temperature changes, too many grains in the milk, or changing the type of milk. It could also be from contamination.
Since you say that they were also pink my guess is they got contaminated somehow. 🙁
~Vicki, TCS Customer Success Team