Wait to culture coconut milk until your grains are fully active and culturing well. Be sure to alternate batches of coconut milk with dairy milk. If your grains are struggling, try several back-to-back batches in dairy milk. As kefir grains turn milk into kefir they are consuming the lactose in the milk. After a period of time, they may run out of food. If the grains do not receive new food fresh milk , they can become stressed, and eventually they may starve and die.
Giving them a consistent food supply by separating the grains and feeding them every 24 hours, or more frequently if indicated, is crucial to keeping your grains healthy. Just as the grains need the proper food, they also need to be able to take in the nutrients in the food. When you first receive your milk kefir grains they are very small. As they rehydrate and gain vigor they may grow in size and in number. If you find that your kefir grains are getting larger but are not multiplying, very gently break them apart by rubbing them between clean fingers.
When your grains are well separated, add the fresh milk. A useful tip this one. Smaller grains will have more surface area to consume the milk than larger ones and thus will multiply better so if you notice that your grains have grown in size since you bought them, then you can make them smaller by gently rubbing them together until they come apart.
Giving the jar a little hake every now and then will move the fresh milk around an expose it to the hungry grains. All prices are in AUD. Why Consume fermented herbs? Why use a starter culture for vegetable ferments? GAPS - What is it? What are the Health benefits of consuming ferments? How to encourage water kefir grains to multiply? In the winter they diminish growth because of the cool temperatures. They are like little weather vanes and their reproduction often depends on the temperature outside.
If you are just starting on the water kefir adventure, then it is of utmost importance to get them acclimatized to your specific water first and foremost before you start adding anything to the water. They need at least rounds of consistent brewing, consistent warm temps and 48 hours in the first ferment to get used to your specific water, sugar and environment.
After you are getting good fizz and you got your groove, then take a look at your grains. If they are plumping up and making amazing soda, then leave well enough alone and let them be. I strongly suggest that you use the sterile Happy Gut kit to make sure that you have guaranteed success. I designed the kit through numerous trials and errors.
If you feel like they could use a boost, start by adding a couple of shakes of Himalayan pink salt to your first ferment. See if they plump up a bit more between brews. Never rinse the grains after they come out of the first ferment. The longer it ferments the more sour the flavor and the more the milk sugars have been digested.
The temperature you culture at will change the end product. As I recall, you can culture at just about any temperature below 90 but most folks go for a constant degrees. I think the Kefir group at Yahoo has an explanation about the different end products at different temperatures. At some point — usually after days of culturing — the kefir will truly separate into whey and a kefir cheese. At harvest time, I very gently stir the kefir to break up the curds into smaller sizes that can be strained.
Be careful not to damage the kefir grains. They can be gently squeezed but can be damaged by aggressive stirring. Then, depending on how strict you are about your culture, use a plastic NOT metal strainer to strain the kefir into a glass or plastic not metal bowl. I found a spaghetti strainer that covers half of a pot.
This fits nicely over the opening of a large mouth mason jar. I gently shake the jar to help move the kefir curds through the strainer. The kefir grains should be left behind in the glass mason jar. Some folks re-use the same mason jar. Others start with a clean sterilized? Add 3 parts fresh, raw milk to 1 part kefir from your previous batch.
Mix the fresh milk and kefir before adding the kefir grains. Some folks periodically rinse their kefir grains in water to examine them. My eyes are not that well trained.
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