How to Rehydrate and Keep Kefir Grains Healthy
This recipe card guides you through the process of rehydrating and maintaining healthy milk kefir grains. Whether you're new to fermenting or looking to revive dehydrated grains, this simple step-by-step method ensures your kefir grains thrive and continue producing tangy, probiotic-rich kefir. With just a few ingredients and easy-to-follow instructions, you'll have active, healthy grains that keep delivering delicious kefir for your homestead kitchen. Keep this recipe handy as a quick reference for making kefir and caring for your grains!
Ingredients
- 1 tsp dehydrated milk kefir grains
- 1 cup organic milk
Instructions
- Rehydrating the Grains:
Place 1 tsp of dehydrated kefir grains in a glass jar.
Add 1 cup of organic milk at room temperature.
Cover the jar with a breathable cloth or coffee filter and secure it with a rubber band.
Allow the grains to rehydrate at room temperature (68-85°F) for 3-7 days, changing the milk every 24 hours. The grains will gradually regain their full strength.
Strain and Discard:
After 24 hours of fermentation, strain the liquid using a strainer.
Discard the liquid, as it may not be fermented enough for consumption during the rehydration process.
Repeat this step daily for 3-7 days, adding fresh milk each time.
Checking for Active Grains:
After several days, your kefir grains should become plump and active.
You’ll know they’re ready when the milk begins to thicken and tastes tangy. - Making Kefir:
Once fully rehydrated, place the grains in fresh milk and let it ferment for 24-48 hours, depending on your taste preferences.
Strain and enjoy the kefir!
Maintaining Healthy Grains:
Keep your kefir grains in regular use by repeating the fermentation process with fresh milk every 24-48 hours. - If you need a break, store the grains in the fridge with fresh milk for up to 3 weeks. Be sure to “feed” them with a little milk to keep them alive.
Notes
Always use non-metal utensils and jars to avoid harming the kefir grains.
The better the milk quality, the better your kefir will be!
The better the milk quality, the better your kefir will be!