Nutrition
Kefir Grains
Kefir grains are bacterial-yeast cultures for milk or water kefir—separate milk and water grains, feed on schedule, and keep jars clean to avoid mold.
Kefir grains are gelatinous clusters of bacteria and yeast—not cereal grains—that inoculate milk or sugar water to make kefir. Milk grains and water grains are different cultures; swapping substrates can weaken them.
Rinse only when recipes require it; most upkeep is feeding fresh milk or sugar water on a rhythm. Share grains in small amounts with clean jars to avoid mold.
Common questions
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How often should you feed kefir grains?
Every 24–48 hours at room temperature is typical—fresh milk or new sugar water before grains starve or turn overly sour. Refrigeration slows feeding to roughly weekly.
Related terms
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