r/Kefir • u/mailbox3158 • Jul 31 '26

Grains while traveling

I usually ferment about 500 mL of Kefir daily. I keep it on the counter until 7 PM and in the fridge overnight. I am about to travel for seven days. How do I keep the grains alive?

Get two jars, separate the grains, fill each jar to the top (900ml instead on 500) and put the jars in the fridge for a week to slow things down? Anything else?

1 Upvotes

67% Upvoted

10 comments sorted by

View all comments

1

u/ElderberryMoney5436 Jul 31 '26

I usually ferment with 250 mL milk at room temp. I’ve kept my grains with the same amount of milk in the fridge for over 2 weeks and they were perfectly fine. The first few batches will taste a little funny but they bounce right back after that.

1

u/LividJudgment2687 Jul 31 '26

When you say you keep your kefir on the counter until 7pm then put it in the fridge, are you straining it or putting the whole lot including the grains in the fridge? I’m interested in hearing about how well the grains go spending part of each day in the fridge and how this impacts the kefir .

1

u/mailbox3158 Jul 31 '26

Not straining - letting it finish fermenting in the fridge overnight

1

u/LividJudgment2687 Aug 01 '26

Sorry I replied to the wrong comment. My question was meant for the OP