Kefir grains 101-size, shape and color

🌿 Kefir, Kefir, Kefir Everyone says that keeping kefir is simple, delicious, environmentally friendly, and can also help digestion. However, because it is rare on the market, many people are confused about what it looks like. Today I will help you open this fairy gift from Europe. 

❓Myths about the size of cauliflower seeds. For the same kind of cauliflower, the size will also vary depending on the ambient temperature, milk brand, and growth stage, so it doesn’t really matter what it looks like. The bacteria can be as small as a grain of rice or grow up to 15 centimeters. Moreover, larger strains are not better. Because the small bacteria have a larger contact area, the fermentation speed is faster, and the kefir milk produced is richer and more delicious. So please let go of the idea that bigness is beautiful! 

🐄Normal color It is usually white, off-white, or even a little beige because it contains yeast.  If you use grass-fed milk for fermentation, the bacteria may turn yellowish or even orange, because grass-fed milk contains carotene, which is normal. 

⛔Problematic color When you find that the bacteria or milk has changed color, such as green, pink, red or black, etc., it may be mold.  Please throw them all away immediately! Don’t think that if a certain part has not changed color, you can continue to use it. 

🪸Strain shape The strains look like white cauliflower and are shaped like small balls or irregular particles. The texture is soft and elastic, and the pattern looks a bit like coral up close. Sometimes, it is very common for bacteria to change shape. The appearance of the same group of bacteria changes due to different environments, temperatures and milk brands. 

🤩Uniqueness of each region: In response to different climates and environments, the strains produced in various places are both similar and have their own uniqueness. The milk fermented by some strains of bacteria is sweeter, some are fermented faster, and some are richer. Even for the same group of grains, the taste and appearance will change according to seasonal temperature changes. Feeding grains seems to be learning every day, and there is no need to insist on the same texture and taste every day, because they are like children, they will gradually grow into their own appearance, and give you different surprises every day.  

🫘Sticky texture When you find that your bacteria are sticky and have sticky mucus like spider silk, it is actually a good thing. Just like natto and aloe vera will pull together the threads, which means that the grains are very healthy. This substance, also known as Kefilan, is a gel that secretes soluble polysaccharides.  It is also because of this polysaccharide that kefir milk can taste rich without adding artificial thickeners. 

♾️Expiration date As long as you take good care of it, kefir culture can be fermented [unlimited times]. Kefir strains are natural organisms. As long as they are given sufficient food and a suitable environment, the strains will continue to grow and multiply, and the more they can be distributed to relatives and friends. So as long as you buy it once, you can have gram of fermented milk forever. Compared with the bacteria powder on the market that can only be used to make yogurt once, it is really much more economical and beneficial. 

🫧Cleaning grains Kefir grains are actually a group of microorganisms, bacteria and yeasts that form a symbiotic system that can protect themselves from bad bacteria from the outside. When you stop over-cleaning, bacteria grow better. But if you find that the outside of the bacteria begins to appear hard or orange, or if it has been dropped on the table or the ground, you can gently wash it with fresh milk.


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