Are My Kefir Grains Dead?

Kefir grains are stronger than you might think. Normal pressing or stirring will not harm them. Changes in the surrounding temperature can affect their size, appearance and even taste; this is normal. Here are a few ways to check whether your grains have died:

1. Unusual colors
Kefir grains are usually white or off-white. The yeasts they contain can sometimes give them a slightly yellow or pale-orange color. If they turn pink, blue or black, they are moldy and should be discarded.

2. The grains are not growing or multiplying
Grains fed with dairy milk gradually multiply. If they have not increased after more than a week, they may have died. There are two exceptions: grains just taken out of the refrigerator and grains fed with plant-based milk will not multiply.
🌿Grains need the lactose in dairy milk to grow. After every six batches with plant-based milk, make one batch with dairy milk; otherwise, the grains will starve.

3. Fermentation is unsuccessful
Fresh milk has a pH of 6.7–6.9. Fermentation lowers the pH, and successfully fermented milk kefir should have a pH of 3.0–5.0.
If a pH strip shows a reading above 5.0, discard the kefir and start again. If the pH still does not drop after more than five batches, the grains may have died.

4. Normal over-fermentation
Over-fermented milk kefir produces a large amount of clear, yellowish liquid, also called whey protein, as shown below. The white, milky portion becomes very thick, resembling cheese rather than soft tofu.

This is normal. You can still drink the kefir, although it may taste sharper or even slightly bitter. Try adding honey or jam. The grains are healthy and can still be used. For the next batch, adjust the ratio by increasing the amount of milk.