Need a Break? Here’s How to Store your Milk Kefir Grains
There are plenty of reasons you might need to take a break from making kefir. Maybe you’re overwhelmed, going on vacation, or just need a break from the routine. A common piece of advice is to store the grains in a cup of milk and put them in the fridge. While that can work, I have a slightly better way to keep them healthy.
Why Not Store Them in Milk?
When kefir grains sit in milk in the fridge, they slow down and can even go dormant. The problem is that the milk might spoil before the grains fully ferment it. And if they do ferment it, the cold temperatures can throw off the balance of beneficial bacteria and yeast. I often hear from people that their kefir grains just aren’t the same after being stored this way.
Short-Term Storage (Up to a Month)
If you’re only pausing for a few weeks, planning ahead is key. About 24-36 hours before storing, ferment a fresh batch of milk as you normally would at room temperature. But instead of straining the grains, place the entire jar in the fridge. If you typically use a breathable lid, swap it for a hard lid to prevent spoilage.
Since the milk is already fermented, it acts as a natural preservative, keeping the grains in a stable state. You might wonder, But won’t the grains starve? Nope! They’ll go dormant and won’t need to feed. You can safely store them like this for up to a month.
When you’re ready to use them again, take the jar out, strain the grains, and give them fresh milk. They might be a little sluggish at first, but they should bounce back quickly. You can even use the kefir they were stored in—just know it might be extra tangy!
Long-term Storage (Over a Month)
For breaks longer than a month, freezing is the way to go. Here’s how:
- Place your kefir grains in a small amount of milk—just enough to cover them.
- Transfer them to a freezer-safe bag or container.
- Pop them in the freezer.
They can stay frozen for over a year! When you’re ready to revive them, let them thaw at room temperature, then give them fresh milk. They’ll need a little extra time to fully wake up, so be patient and start slow.
A Quick Note on Storing Kefir Grains
Whether you store them short or long-term, there’s always a small risk that their balance of beneficial bacteria and yeast might shift. They rarely die, but they may need some extra care to get back to normal. Keep feeding them fresh milk, be patient, and they should come around. If they still seem off after a week, it might be time to get a fresh batch.
