What Are Kefir Grains?
Kefir grains are not seeds but polysaccharide clusters resembling small cauliflower florets, opaque white. Inside live a balanced community of dozens of microbial strains: lactic acid bacteria such as Lactobacillus kefiranofaciens and Lactobacillus acidophilus, and beneficial yeasts like Saccharomyces cerevisiae.
These grains are living organisms that multiply when fed regularly with milk. With proper care, they can be reused for years without replacement.
What You'll Need
- Milk: 500 ml of fresh full-fat, organic, or pasteurized milk per batch. Avoid UHT — its denatured protein slows grain growth.
- Kefir grains: 1–2 tablespoons (about 15–20 g) per 500 ml milk.
- Glass jar: 750 ml–1 L capacity, washed with hot water. No chemical sterilization needed.
- Filter cloth: Cheesecloth or fine-mesh strainer. Avoid metal — lactic acid can react.
- Wooden or plastic spoon: For stirring and filtering.
The Fermentation Process
1. Add grains to jar. Pour 500 ml fresh milk over 1–2 tablespoons of kefir grains. This ratio gives balanced flavor; too many grains speed souring.
2. Cover jar with cloth. Do not seal airtight — yeast produces CO₂ during fermentation. Secure a cloth with a rubber band. Place at 18–25°C, away from direct sunlight.
3. Ferment for 20–24 hours. Time varies with temperature and taste preference. In tropical climates like Bangkok (28–35°C), 16–20 hours may suffice. Stir gently every 6–8 hours if convenient.
4. Strain out grains. When milk thickens and develops a mild tang, filter through cloth. Reserve grains in clean fresh milk in the refrigerator for the next batch.
5. Drink or refrigerate. Fresh kefir is ready immediately or can be stored for 3–5 days. It will gradually become tangier.
Caring for Your Kefir Grains
- Feed daily — or at least every 48 hours at room temperature.
- To pause: Submerge grains in fresh milk in the refrigerator for 1–2 weeks, changing milk every 2–3 days.
- Longer pause: Freezing is possible, but some microbes will decline. Allow 2–3 recovery fermentations before full activity resumes.
Homemade vs. Ready-to-Drink Kefir
Home brewing offers the charm of control and fresh yield, but demands time and consistent grain care. For those who seek precisely measured quality, Rokabo Original Kefir is fermented for 24 hours from traditional kefir grains, delivering 36 strains at pH 4.32 with ~12 billion CFU/ml in every 280 ml bottle.