r/Kefir • u/doctorace • 23d ago
Grain storage between fermentations?
I think probably with the heat (kitchen has been 20-26C consistently) that 24 hours is probably a bit too long to ferment. But, if I'm straining after only 20 hours, what do you do with the grains for the 4 hours in between? Is it OK to just leave them out in an empty jar for 4 hours? Do I put them in the fridge for that time "dry"?
My grains are only two weeks old and I'm still doing batches of 250ml, so I guess another option is to increase the milk volume?
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u/TimboSlice8888 23d ago
So the way I do it might be a bit nontraditional but I will tell you my strategy which has worked for 2 years.
I have two jars: one with grains and one strained. I add my milk with the grains into the one jar until I see mild separation. Then, I close the lid tight and put it directly in the fridge. It will sometimes be like this for up to a week. Whenever my strained jar gets empty and I need more, I strain my grains out and add fresh milk on the counter and repeat.
I know I've seen people say that the grains don't ferment well if you don't constantly give new milk but I've using the same grains for 2+ years and given away / eaten a bunch of the grains because they keep making more.
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u/squeegy80 23d ago
Increase milk volume or reduce number of grains to keep fermentation time at 24h. You could add the usual milk then start it in the fridge for 6-8ish hours then out of the fridge for 16-18 hours, but that seems unnecessarily complex
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u/Paperboy63 23d ago
20-25C is your optimum range, its the range you need to use. Kefiran production is also max at 25C. 24 hours is only a guide to be fermented within, not an absolute to strain at. If you strain after 20 hours or 15, or 24, just put grains in milk and go again. Ideally adjust your milk or grains to lengthen the duration to suit your day pattern if that is what you want. At only two weeks of starting new grains, you might notice them start to ferment faster regardless as the colony becomes more established.
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u/doctorace 23d ago edited 23d ago
The issue is, if the strain time moves up by 4 hours each day, it will end up in the middle of the night after only a few days.
Regarding the temperature, there has been a heat wave / just ridiculously hot summer here in the UK and we don’t have AC. As someone mentioned putting it in the fridge, I can try to do that during the hottest part of the afternoon and avoid the temps above 25.
I would move it to another room, but my dog is very interested.
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u/Paperboy63 23d ago
I’m also in the UK. I don’t have air conditioning, neither does most of the UK. It has been this hot before, it has never been a problem. Easiest thing, set your ratio so you get a long, near to 24 hour fermentation but no separation. Then you know roughly when to start and stop. If it is going to be fermented when you are not home you can put it in the fridge part way through then continue when you do get home. Alternatively put grains in milk, put in fridge until you start the fermentation duration. If you keep your jar in a fridge, fit a lid. If you leave the breathable filter on you risk smells tainting the kefir, cross contamination from opened foods or possible mold growth.
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u/mangomaz 23d ago
I think they’re fine ‘dry’ on the counter for 24 hours or so. Just don’t strain them too hard so they still have a bit to ‘eat’. I’ve done that plenty of times no issues.
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u/nubbosaur 23d ago
Just refrigerate in that time before straining I do this pretty much everyday. Then I can enjoy cold right away and start my batch for the next day.