“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. 🙂
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.
I share tips and resources, plus answer your questions about Traditional Cooking!
When: Wednesdays at 10am Pacific / 1pm Eastern
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 Questions Answered?
Click the button below to submit your questions via Facebook.
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!
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'?
This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!