{ "id": 15771, "date": "2024-05-04T19:18:06", "date_gmt": "2024-05-04T11:18:06", "guid": { "rendered": "https:\/\/kefir.link\/?p=15771" }, "modified": "2026-10-16T01:49:55", "modified_gmt": "2026-10-15T17:49:55", "slug": "%e5%85%8b%e8%8f%b2%e7%88%be%e5%87%ba%e9%81%8a%e4%b8%8d%e4%b8%ad%e6%96%b7%ef%bc%8c%e5%86%b7%e8%97%8f%e5%84%b2%e5%ad%98%e9%80%99%e6%a8%a3%e5%81%9a", "status": "publish", "type": "post", "link": "https:\/\/kefir.link\/en\/%e5%85%8b%e8%8f%b2%e7%88%be%e5%87%ba%e9%81%8a%e4%b8%8d%e4%b8%ad%e6%96%b7%ef%bc%8c%e5%86%b7%e8%97%8f%e5%84%b2%e5%ad%98%e9%80%99%e6%a8%a3%e5%81%9a\/", "title": { "rendered": "How to stop kefir fermentation and put the grains on pause?" }, "content": { "rendered": "\n\n

You have settled into making kefir, but now you need to travel for a few days. How can you keep the grains alive while you are away? A short refrigerated rest lets you take a break and start making milk kefir again when you return.<\/p>\n

Refrigeration slows the grains\u2019 activity. At around 4\u00b0C, the grains can remain viable for several weeks. Follow the care steps below during the break.<\/p>\n

\"Putting<\/figure>\n

How to give your milk kefir grains a short break<\/h4>\n
  1. Strain the kefir grains out of the finished milk kefir.<\/li>
  2. Put the drained grains in a clean glass jar. Add enough fresh milk to cover them.<\/li>
  3. Cover the jar with a lid or kitchen paper and place it in the refrigerator.<\/li>
  4. Check every seven days to see whether the milk has separated into clear whey, as shown in the photo below. If it has, strain out the grains, discard the liquid, add fresh milk and return the jar to the refrigerator. Discard the storage liquid, whether clear or milky; do not drink it.<\/strong><\/li>
  5. Keep the refrigerated break to a maximum of three weeks.<\/li>
  6. For a longer trip within that period, use a larger jar and more milk.<\/li>
  7. When you return, resume your usual fermentation routine. After a long rest, the grains can take a few batches to become active again. The first batches may not ferment well and may have a bitter or astringent flavor; give the grains time to recover.<\/li><\/ol>\n
    \"Kefir<\/figure>\n

    What to watch during refrigerated storage<\/h4>\n