Why aren't my Milk kefir grains Multiplying?
One of the benefits of using milk kefir grains to make healthy Kefir drinks is that if carefully tended they can multiply, giving you healthy drinks for lift. But like any living organism they must be nurtured properly to increase the chance of them multiplying. Once you are successfully multiplying the grains, do note that you will need more food for them as they grow.
Below are some tips to help you multiply your grains. They will help but nothing I guaranteed!
1. What Should I feed the grains: Organic Full Cream Milk
We recommend using Organic Full Cream Milk, mainly because it is now so readily available and it works. You can buy it almost any supermarket in Australia. You can use raw milk and also goats milk but through trial and error we have found Organic Full Cream Cows Milk to be the most reliable food for your grains.
2. Temperature Control
This is critical. Milk Kefir grains, like any starter culture will be more likely to ferment and multiple if kept in the right temperature range. It is also good to try to keep the temperature consistent. If it is too cold they grains will be very slow and lethargic and of course the opposite happens if its too hot, the grains will be over active which is not good for them. Try to store your grains between 19C and 29C. This may mean, particularly in Australia that you will need to move them around depending on the season and weather but do try to keep the temperature consistent.
3. Frequency of Feeding
As with any living organism, regular feeding is imperative in helping growth. We recommend the grains should be fed at least every 24 hours with more organic full cream milk and even more often if the temperature is in the higher range and the fermentation is happening faster. Make sure you separate out your grains from your kefir before adding new milk. Use a plastic sieve to separate the kefir and the grains. Bottle the kefir and put in the fridge for a very healthy drink later. When your grains are well separated, add the fresh milk.
4. Keep an eye on the grain size
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.
5. Shake the Ferment!
Giving the jar a little hake every now and then will move the fresh milk around an expose it to the hungry grains.
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