Drying Kefir Grains

We drink kefir daily.  Kefir is a drinkable yogurt that is very healthy for you.  The kefir grains are multiplying like crazy.  We can't keep up.  We've given some away, thrown some away, put some in the compost pile and fed some to the chickens.  We wanted to save some kefir grains in the event of some sort of catastrophe where we'd lose our existing grains.

We researched and found that you can dry them and they will keep for up to 18 months in the refrigerator. Here is a pictorial essay on how we did it.  First we gathered our extra grains.  After we separate the kefir from the grains and inoculated our next batch, these are the grains that were left over.

Kefir grains that we'll be drying

Then we got a pot of filtered water boiling.  We want to ensure that we kill any competing bacteria that might contaminate our grains.

Boiling water

We allow this water to cool and then we use the water to rinse the grains.  The picture is a little blurry as we're stirring the grains in the cool, sterilized water.

Rinsing the grains

We put the grains in the strainer and pour the water over them to continue rinsing them.

Rinsing again.

In the meantime, we iron a cotton cloth to sterilize the cloth for the same reason - killing any competing bacteria.

Ironing the cloth

Then we dump the rinsed grains on the cloth in order to help absorb any excess water.

Then we put the grains on a tray and inserted them into our warmer on the proof setting.  It is critical that the grains don't get hotter than 85 degrees F.  You can also see that we've got 3 quarts of kefir that are fermenting in the warmer.  Normally the kefir ferments on the counter at room temperature, but since it is winter and a little cool in the house, we 'assist' the fermenting process.

Kefir grains drying while kefir (liquid) is fermenting

After 2 or three days, the kefir grains were dry.  You can see that they are brittle, opaque, and yellow.  They are done!

Dried kefir grains

We put them in a jar with a lid and put them in the refrigerator.  They'll last for 6 months like this, but if you add dried milk, they will last for 18 months.

Ready to go into the fridge

Now we have back-up.

Making Goat Kefir

We've made kefir for quite a while now.  We enjoy a good kefir smoothie in the morning for breakfast.  Kefir is a drinkable yogurt that is loaded with good bacteria, protein, vitamins and minerals.  It has a tangy, "yeasty" taste that is refreshing and fills your body with cultures to keep you healthy.  I posted about it in this post back in August of 2012:  Making Kefir August 22, 2012

At that time we were purchasing the culture and inoculating the milk.  The problem with that is that you can transfer the culture 7 times and then you have to purchase more.  We like to try to be self-sufficient as much as possible and having to continually buy something is not the optimal choice.  Well, a good friend of mine offered me some of her Kefir Grains.  Having kefir grains eliminates the need for having to buy the culture again as the colony continually reproduces and can be used over and over again.

I'll show you the process of how to make kefir using kefir grains.  First we start out with some kefir that we made by adding the kefir grains to a quart of goat milk from Nellie.  You'll need a strainer and a container with a spout for ease of pouring.

Ready to strain the kefir grains out

Pour the kefir through the strainer.  Since kefir is cultured, it has a thick consistency.

Straining the kefir

The kefir will flow through the strainer and into the container.  What you are trying to do is keep the grains so that you can reuse the colony again and again.  

Still straining

Similar to panning for gold, you'll start to see something that you're looking for in the bottom of your 'pan.'

Look, you're starting to see the grains

And there they are in all their glory.  They look similar, in a way, to cauliflower and will continue to grow as long as you continue putting them into fresh milk once the kefir is made.  Fresh milk feeds the grains.

Kefir grains!

Now we're pouring the kefir back in the quart jar and will put this in the refrigerator until it's time to make smoothies in the morning.  Tricia and Russ drink it plain.  I like mine ice cold and blended with frozen berries and other fruit with a bit of honey.

Pouring the strained kefir back in the jar.

Now we're starting the process again by adding the harvested grains into a quart of fresh goat milk.  The grains will continue to reproduce and multiply so that we can use and donate to others.  Right now our colony is small, but I have been told that they will continue to grow and grow.  

Inoculating a fresh batch of goat milk with kefir grains.

Give the jar a nice shake.

Shake, shake, shake

Now, sit the jar on the counter for 18 -24 hours at room temperature while your kefir grains feast on the milk and fermentation occurs.  

It will be done in 18-24 hours...  Then start the process all over again!

And that's all there is to it!  After 18-24 hours, you'll start the whole process again.  In other words, we're back where we started.  Scroll up to the first picture and start again.