“My kefir looks ______! Can we eat it? Are my kefir grains okay?” asks Nanette on today’s #AskWardee. I'm sharing my answer below!
I went away on holiday and left my kefir grains in fresh organic raw milk in my fridge as I'd heard they will just ‘go to sleep', but after I got back and placed them into new milk to make kefir again, this is what they looked like after 24 hours — which is the same ‘layer effect' that I found after taking them out of the fridge the night before. I'm concerned the kefir is moldy?? It doesn't smell ‘off' but it does smell ‘tart' and soured…
Are they safe to consume? I'm concerned about mold. Huge thanks in advance; you're welcome to use my query and photos on your blog.
Hugs and Happy New Year,
Your kefir looks completely normal to me. 😉
Anytime the grains change because of temperature or your kefir-making habit, they may behave differently.
I’ve seen a layered kefir like this a million times. The grains were warm and active, and the kefir over-thickened at the top.
The bubbles are from the grains consuming the milk sugar and producing gases.
Now what would be bad is thick, fuzzy grey, green, or pink mold. You wouldn’t want to eat that kefir.
But you can get the grains out, rinse them very, very well, and try a new batch.
I would eat the kefir in your pictures. If it’s not thickened on the bottom, I would gently stir so the grains have contact with the uncultured milk. Let it go longer to fully culture.
Or, if it’s all thickened, filter out the grains (they’re floating right there at the top), and start a new batch. Refrigerate the finished kefir and enjoy.
Finally, are your grains okay?
Absolutely! Keep using them. Perhaps they need some TLC after the break, but it seems to me they’re perfectly fine.
Note: it’s hard to capture everything I shared in the video in these notes, so please do watch the video for the full discussion. 🙂
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Have you ever asked the question, “Are my kefir grains okay?” How do you know when your kefir is still good or when it's gone ‘off'?
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