MILK KEFIR from Cultures for Health
A. The taste of kefir will often change depending on how quickly it is culturing. How quickly the kefir cultures is generally dependent on the temperature of the room and the ratio of kefir grains to milk. As the seasons change, it's not unusual for kefiring process to speed up or slow down which can mean the kefir tastes different when cultured for the normal amount of time. An adjustment to the amount of time may be necessary. Alternatively, the ratio of kefir grains to milk can also affect the taste. If your kefir grains are growing or you are using less milk than normal, an adjustment may be needed to bring the kefir back to the taste you are accustomed to.
Q. My kefir grains were working but the last batch didn't thicken at all. What went wrong? A. The most common reason for kefir grains to suddenly stop working as usual is a shift in temperature. Kefir grains operate best at room temperature. If the spot where you are keeping your kefir grains has suddenly become cooler (change in weather, draft from an air conditioner, unusually cold night, etc.), the process can slow drastically and kefir may not form in the normal amount of time. When this happens, it is best to discard the milk and immediately put the kefir grains in fresh milk and in a warmer spot. If you want to keep the kefir grains in the same milk and simply move them to a warmer location, please use caution. The danger with kefir culturing at too low a temperature is that the yeast and bacteria in the kefir grains have been slowed down by the cooler temperature, but unless the temperature is very cold (similar to a refrigerator), the bacteria in the milk is likely multiplying quickly without the full power of the kefir grains to keep it in check. Under these conditions the bacteria in the milk can wreak havoc on the kefir grains and/or cause the milk/kefir to spoil.
Q. Can I only make kefir once a week and keep the kefir grains in the refrigerator on the other days? A. While it is tempting to reduce the amount of care kefir grains need by limiting how often you use them to make kefir, we strongly recommend 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. Over time, it is very hard on the grains to regularly be put into and then come out of a state of 94 | P a g e