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        "rendered": "<div data-elementor-type=\"wp-post\" data-elementor-id=\"16186\" class=\"elementor elementor-16186\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-3f3e1abd elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"3f3e1abd\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-5a1af7fe\" data-id=\"5a1af7fe\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-330608ac elementor-widget elementor-widget-text-editor\" data-id=\"330608ac\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\n<trp-tag data-no-translation>\n<p><span style=\"font-weight: 400;\"><img decoding=\"async\" class=\"an1\" draggable=\"false\" src=\"https:\/\/fonts.gstatic.com\/s\/e\/notoemoji\/15.0\/1f33f\/32.png\" alt=\"\ud83c\udf3f\" data-emoji=\"\ud83c\udf3f\" aria-label=\"\ud83c\udf3f\" \/> Kefir, kefir, kefir! People say it is easy to make, delicious and environmentally friendly, and that it helps digestion. Yet because it is not widely available, many people are unsure what kefir grains actually look like. Let\u2019s take a closer look at this wonderful gift from Europe.<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><img decoding=\"async\" class=\"an1\" draggable=\"false\" src=\"https:\/\/fonts.gstatic.com\/s\/e\/notoemoji\/15.0\/2753\/32.png\" alt=\"\u2753\" data-emoji=\"\u2753\" aria-label=\"\u2753\" \/> Does grain size matter? Even cauliflower-shaped kefir grains vary in size with the surrounding temperature, milk brand and stage of growth, so their appearance is not that important. A grain can be as small as a grain of rice or grow to 15 cm. Bigger grains are not better: smaller grains have more contact area, so they ferment faster and produce richer, tastier kefir. There is no need to assume bigger is better!<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><img decoding=\"async\" class=\"an1\" draggable=\"false\" src=\"https:\/\/fonts.gstatic.com\/s\/e\/notoemoji\/15.0\/1f404\/32.png\" alt=\"\ud83d\udc04\" data-emoji=\"\ud83d\udc04\" aria-label=\"\ud83d\udc04\" \/> Normal colors: Grains are usually white, off-white or slightly beige because they contain yeasts. If you ferment with grass-fed milk, they may become yellowish or even orange because of the milk\u2019s carotene content. This is normal.<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><img decoding=\"async\" class=\"an1\" draggable=\"false\" src=\"https:\/\/fonts.gstatic.com\/s\/e\/notoemoji\/15.0\/26d4\/32.png\" alt=\"\u26d4\" data-emoji=\"\u26d4\" aria-label=\"\u26d4\" \/> Colors to watch out for: If your grains or kefir turn green, pink, red, black or another unusual color, they may be moldy. Discard all of them immediately. Do not keep using a portion just because its color has not changed.<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><img decoding=\"async\" class=\"an1\" draggable=\"false\" src=\"https:\/\/fonts.gstatic.com\/s\/e\/notoemoji\/15.0\/1fab8\/32.png\" alt=\"\ud83e\udeb8\" data-emoji=\"\ud83e\udeb8\" aria-label=\"\ud83e\udeb8\" \/> Grain shape: Kefir grains resemble white cauliflower, forming small balls or irregular pieces. They feel soft and springy, and their patterns look a little like coral up close. Changes in shape are common. The same grains can look different as their environment, temperature and milk brand change.<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><img decoding=\"async\" class=\"an1\" draggable=\"false\" src=\"https:\/\/fonts.gstatic.com\/s\/e\/notoemoji\/15.0\/1f929\/32.png\" alt=\"\ud83e\udd29\" data-emoji=\"\ud83e\udd29\" aria-label=\"\ud83e\udd29\" \/> Every region is a little different: Grains from different places share similarities, but each has its own characteristics shaped by the local climate and environment. Some make sweeter kefir, some ferment faster and some produce a richer result. Even the same grains change in flavor and appearance with seasonal temperatures. Caring for them is a daily learning experience; you do not need to insist on exactly the same texture and taste every day. Like children, they gradually develop their own character and bring you new surprises.<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><img decoding=\"async\" class=\"an1\" draggable=\"false\" src=\"https:\/\/fonts.gstatic.com\/s\/e\/notoemoji\/15.0\/1fad8\/32.png\" alt=\"\ud83e\uded8\" data-emoji=\"\ud83e\uded8\" aria-label=\"\ud83e\uded8\" \/> Sticky grains: Sticky grains with threads of mucus like spider silk are a good sign. Like the strings formed by natto or aloe vera, this indicates healthy grains. The substance is called kefiran, a gel of soluble polysaccharides. These polysaccharides give kefir a rich texture without artificial thickeners.<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><img decoding=\"async\" class=\"an1\" draggable=\"false\" src=\"https:\/\/fonts.gstatic.com\/s\/e\/notoemoji\/15.0\/267e_fe0f\/32.png\" alt=\"\u267e\ufe0f\" data-emoji=\"\u267e\ufe0f\" aria-label=\"\u267e\ufe0f\" \/> How long do grains last? With good care, kefir grains can be used for an unlimited number of batches. They are living organisms: give them enough food and a suitable environment, and they will keep growing and multiplying. You can share the extras with friends and family. One purchase can keep you making milk kefir indefinitely, making grains much more economical than yogurt starter powders that can only be used once.<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><img decoding=\"async\" class=\"an1\" draggable=\"false\" src=\"https:\/\/fonts.gstatic.com\/s\/e\/notoemoji\/15.0\/1fae7\/32.png\" alt=\"\ud83e\udee7\" data-emoji=\"\ud83e\udee7\" aria-label=\"\ud83e\udee7\" \/> Washing the grains: You do not need to wash them. Kefir grains are a symbiotic community of microorganisms, bacteria and yeasts that can protect itself from harmful bacteria outside the culture. The grains grow better when you stop washing them excessively. If they develop a hard outer layer or orange patches, or have fallen onto a table or the floor, gently rinse them with fresh milk.<\/span><\/p>\n<\/trp-tag>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>",
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        "rendered": "<p>\u00a0Kefir, Kefir, Kefir Everyone says that keeping kefir is simple, delicious, environmentally friendly, and can also help digestion. However, because it is rare on [&hellip;]<\/p>",
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