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The kefir grains are a culture of bacteria and yeast that are active at near-room temperatures. Their ideal temperature is 71F (22C). Below this and they will grow too slowly. Above this temperature, up to 86F, for extensive periods the grains will be damaged. http://users.chariot.net.au/~dna/kefir-faq.html#temperature Building the grains takes time- ...

Less complicated than the other method, but similar steps at the beginning. I have used two methods and both worked. I have heard success stories for grains in the freezer for over a year. No milk powder involved. Wash the grains in both cases. Methods: Put in fresh milk (the same you used before to make the kefir) and then freeze in a plastic ...

It could just be the difference in milk sources. Different cows, receiving variable types of feed, produce milk with varying nutritional content. They probably only tested kefir using milk from one or at most two sources. In comparison, the figures for normal milk could be drawn from hundreds of dairy farms across the nation. I would expect there to be ...

One method for storing kefir grains for periods of up to 2 months, is by freezing spare grains. To freeze effectively, wash the grains with pre-boiled COOLED water. Pat-dry the grains between pre-ironed cooled white toweling to remove excess moisture. Place the grains in a jar or in a plastic bag, seal and put in the freezer. With milk grains, first add some ...

I've successfully frozen and defrosted milk kefir grains. The defrosted kefir grains worked the first time culturing in fresh milk. I washed the kefir grains in filtered water till water was clear. Packed the washed kefir grains into zip lock snack bags with some plain filtered water and heat sealed the bag. I double bagged and heat sealed each bag. After 5 ...

Kefir grains are like sourdough starters - just not as common. It's kind of cheating to buy them- you get them from other people that are throwing away their extra. I got mine many years ago by finding a community mailing list and sending emails to a bunch of people asking to share. Unfortunately I have since lost the community that I used. This page: ...

From this comment on a passionate homemaking article, the commenter suggests that 2 Tbsp per quart of milk is an appropriate amount of kefir grains. In my personal experience, I've found that the amount is fairly variable, and that half to twice that suggested amount will produce kefir relatively quickly (how quickly, of course, changes with the amount ...

For good milk kefir grain growth use a shallow wide container to grow your kefir grains. This will give each of the grains more access to feed on the milk instead of clumping up at the top of a narrow jar and only a few being free in the milk. You can also stir the culturing kefir a few times during the day dispersing the kefir grains through the milk. Don't ...

I can not give you an answer to your question, but whenever I had problems with kefir, I was told to thoroughly rinse the tuber and restart the kefir. On this German Website they recommend to restart with 200ml of milk and 1 tablespoon of lactose for a recovery of the kefir. I do not know if this could change the yeast to bacteria ratio. On a sideline, ...