Why Kefir Grains are not Multiplying? Looks Smaller in Size? Seasoned Advice!

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Although milk kefir grains often multiply, nobody can necessarily guarantee that they will multiply in a similar pattern in every given atmosphere. The growth ultimately depends on mainly on culturing environment, climatic conditions, room temperature, milk fat & lactose content, hygiene, glass jar shape, quantity of milk used for each fermentation, proportion of kefir grains and milk, etc..

Also, do we need to worry if your Kefir Grains are smaller in size (like large sand)?

Absolutely Not! The kefir grains of smaller sizes ferments good kefir milk by covering greater surface area. So nothing to worry about their sizes. The kefir grains adapt to climatic condition (temperature) and milk quality used to ferment and change their shapes and sizes.

There is also nothing to worry too much if they are not multiplying or growing, it does its job to ferment the milk into kefir. We should worry only once the fermentation stops and milk does not turn sour and still tastes milky after 24-48 hours (in ideal temperature). Once there is favorable conditions for kefir grains to grow, the growth will be definitely witnessed.

We have given some important tried and tested recommendations for growing healthy kefir grains in this page.

The following recommendations will give you more ideas to keep your kefir grains happy and also growing in quantity.

  1. Optimum temperature or climatic condition

    The kefir grains loves a soothing temperature between 22°C to 25°C Degree. This is the best temperature for them to grow well (even in size). If the temperature goes below 22°C, their growth becomes slightly sluggish. If the temperature goes more than 25°C, they get stressed and may break down to smaller size. Here, we would recommend to place the jar in suitable room with ideal temperature as suggested.

    People who stay in cold places below 22°C, please try to place the culture jar in the kitchen table top area (away from stove) where it is warm.

    People who stay in warm geographical locations (above 25°C), place the fermenting jar in relatively cold rooms (except bathrooms) in your house. Also, you can give a try by placing the jar in big bowl of cool water and be careful by not submerging it. Important note, you will have to change the water daily and clean the bottom bowl or plate regularly, it may develop mold, spread and contaminate kefir within the jar.

  2. Feed with Good quality organic milk and Increase the Frequency

    Please keep in mind, the kefir grains uses the milk substance (mainly lactose) to grow new kefir grains. Identify the ORGANIC & unadulterated full fat milk to encourage the growth of the grains. If the dairy packer milk has residual anti-biotics it inhibits the kefir grains growth.

    We suggest to use cow’s milk, we found it best. You can also use buffalo milk, but it turns very creamy due to excess cream, and it becomes difficult to separate the grains and kefir milk after fermentation. In our experience, buffalo milk makes the grain smaller in size (but not to worry about sizes again).

    Once the fermentation is done, the kefir grains needs new batch of milk, so increase the frequency of changing milk to keep them healthy.

    Remember, if the quantity of grains are more, you should feed more milk proportionately or it will be underfed.

  3. Place the jar in well ventilated room.

    The fermentation needs good flow of fresh air and air exit. The kefir grains growth is directly related to availability of proper ventilation.

  4. Choose a best jar, with wide mouth and a large base.

    Use a shallow wide container to ferment kefir milk. This will facilitate each of the grains to rest down and feed on the milk instead of clumping up at the top of a narrow jar.

  5. Keep the grains smaller in quantity.

    You can divide the grains to different bottles and feed more milk, this will help grains to avail more nutrients in the food.

To conclude, we should always remember milk kefir grains are living things, consisting of good bacteria’s and yeast, they need to be carefully handled and fed with good amount of feed (organic and full fat milk on frequent basis) to be nurtured, reproduce and stay healthy.