Frequently Asked Questions

Why Does My Kefir Curdle or Clot Before It Thickens?

It is the kefiran that gives your kefir a thicker consistency. You can encourage the production of kefiran and healthy milk kefir grains by keeping your kefir in an area close to 25 degrees celsius, by stirring it often, by using higher fat milk, and by using milks that have lactose as the main sugar. This is such a universal question that I answered it more in depth in a post. Read more about making thicker kefir.

My Kefir Is Fizzy (or tingly) On My Tongue. Is It Bad?

Both Milk Kefir and Water Kefir have an effervescent quality. They get fizzy, just like pop (soda). In fact, if you cover it nice and tight for a second ferment, it can get so fizzy that a pressure build up can pop a top! Milk Kefir that you buy in the store is often like drinkable yogurt with no fizz, but that is because they use inhibitors to stop that action. Otherwise they would be blowing tops all over the place!

Can Kefir Grains or Kefir Milk Be Frozen?

Both kefir grains and traditional milk kefir made from heirloom grains can be frozen, and still maintain biological action with no diminished bacterial count.

Updated on September 5, 2020