{
    "id": 16446,
    "date": "2024-07-25T15:48:53",
    "date_gmt": "2024-07-25T07:48:53",
    "guid": {
        "rendered": "https:\/\/kefir.link\/?p=16446"
    },
    "modified": "2026-11-03T15:13:07",
    "modified_gmt": "2026-11-03T07:13:07",
    "slug": "is-my-kefir-grains-dead",
    "status": "publish",
    "type": "post",
    "link": "https:\/\/kefir.link\/en\/is-my-kefir-grains-dead\/",
    "title": {
        "rendered": "Are My Kefir Grains Dead?"
    },
    "content": {
        "rendered": "<div data-elementor-type=\"wp-post\" data-elementor-id=\"16446\" class=\"elementor elementor-16446\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-78db601 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"78db601\" 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-78db602\" data-id=\"78db602\" 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-78db603 elementor-widget elementor-widget-shortcode\" data-id=\"78db603\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"shortcode.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-shortcode\"><trp-tag data-no-translation><div class=\"k10\" lang=\"en\">\n<aside class=\"k10-rail\"><nav class=\"k10-toc\" aria-label=\"On this page\"><p class=\"k10-toc-title\">On this page<\/p><ol><li><a href=\"#takeaways\">The short answer<\/a><\/li><li><a href=\"#check\">Quick check<\/a><\/li><li><a href=\"#how-we-checked\">How we checked<\/a><\/li><li><a href=\"#ferment\">1. Does it still ferment?<\/a><\/li><li><a href=\"#growth\">2. Are they growing?<\/a><\/li><li><a href=\"#colour\">3. Colour and smell<\/a><\/li><li><a href=\"#texture\">4. Slimy, floating, small<\/a><\/li><li><a href=\"#over-fermented\">5. Over-fermented<\/a><\/li><li><a href=\"#revive\">How to revive weak grains<\/a><\/li><li><a href=\"#what-kills\">Keeping grains strong<\/a><\/li><li><a href=\"#throw-away\">When to start fresh<\/a><\/li><li><a href=\"#faq\">FAQ<\/a><\/li><\/ol><\/nav><div class=\"k10-railcta\"><p class=\"k10-railcta-eye\">\u6771\u6b50\u56b4\u9078\uff5ckefir.link<\/p><p class=\"k10-railcta-title\">Live kefir grains, ready to ferment.<\/p><p class=\"k10-railcta-text\">Our grains come with a printed care guide, and we answer your questions on LINE.<\/p><a class=\"k10-railcta-btn\" href=\"\/en\/product\/kefir-grains\/\">See the grains \u2192<\/a><\/div><\/aside>\n<div class=\"k10-main\">\n<p class=\"k10-byline\"><img src=\"\/wp-content\/uploads\/2026\/10\/chef-nik-author.webp\" width=\"176\" height=\"176\" alt=\"\" decoding=\"async\">By <a href=\"\/en\/about-us\/\" rel=\"author\"><strong>Nik<\/strong><\/a>, founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link and former chef \u00b7 First published 25 July 2024 \u00b7 Updated 3 November 2026<\/p>\n<p class=\"k10-lead\">The milk is still runny after a day. The grains look smaller, or a little yellow, or slimy. They haven\u2019t grown all week. Are they dead? Almost always, they are fine. Kefir grains are tougher than they look, and most \u201cdead\u201d grains are only tired after shipping, a rest in the fridge or a hot day. Here is how to tell the difference, and how to bring them back.<\/p>\n\n<section class=\"k10-takeaways\">\n<h2 id=\"takeaways\">The short answer<\/h2>\n<ul>\n<li><strong>Fermentation is the real test.<\/strong> If the milk thickens and turns sour within about 24\u201336 hours, your grains are alive, whatever they look like.<\/li>\n<li><strong>Slow growth is normal.<\/strong> 10 g of grains can take one to three weeks to double. Keep feeding them through a few days without growth.<\/li>\n<li><strong>White, cream, beige or light yellow is normal.<\/strong> Pink, red, orange, green, blue, grey, black or fuzzy patches are mould: throw away the grains and the milk.<\/li>\n<li><strong>Tired grains need a few batches.<\/strong> After shipping or the fridge, use less milk for the first three batches and keep them at about 24\u00b0C.<\/li>\n<li><strong>Room temperature is all they need.<\/strong> Keep grains below 35\u00b0C and ferment them in a jar at room temperature, away from yogurt makers, rice cookers and ovens.<\/li>\n<\/ul>\n<p class=\"k10-ctas\"><a class=\"k10-btn k10-btn--yellow\" href=\"https:\/\/lin.ee\/ZI19qB8\" rel=\"noopener\" target=\"_blank\">Send us a photo on LINE<\/a><a class=\"k10-btn k10-btn--ghost\" href=\"\/en\/how-to-make-kefir\/\">Read the kefir-making guide<\/a><\/p>\n<\/section>\n\n<h2 id=\"check\">Quick check: dead, tired or just over-fermented?<\/h2>\n<div class=\"k10-table\">\n<table>\n<thead><tr><th scope=\"col\">What you see<\/th><th scope=\"col\">What it usually means<\/th><th scope=\"col\">What to do<\/th><\/tr><\/thead>\n<tbody>\n<tr><th scope=\"row\">Milk still runny and smells like milk after 24 hours<\/th><td>Grains are tired, or the room is cool<\/td><td>Close the jar and wait, up to 36 hours in total. Next batch, use less milk.<\/td><\/tr>\n<tr><th scope=\"row\">Still like milk after 36 hours<\/th><td>The grains need less milk to get going<\/td><td>Throw away the milk, keep the grains, start again with less milk.<\/td><\/tr>\n<tr><th scope=\"row\">Grains haven\u2019t grown for a week<\/th><td>Normal, especially after shipping, the fridge, heat or plant milk<\/td><td>Keep fermenting. Weigh them once a week; growth usually shows within one to three weeks.<\/td><\/tr>\n<tr><th scope=\"row\">Grains are slimy or stringy<\/th><td>Healthy: that is kefiran, the gel the grains make<\/td><td>Leave it on the grains.<\/td><\/tr>\n<tr><th scope=\"row\">Light yellow or beige grains<\/th><td>Normal colour from the yeasts and the milk fat<\/td><td>Keep fermenting as usual.<\/td><\/tr>\n<tr><th scope=\"row\">Lots of clear yellow liquid, thick curds<\/th><td>Over-fermented, the grains are fine<\/td><td>Use more milk or a shorter time next batch.<\/td><\/tr>\n<tr><th scope=\"row\">Pink, red, orange, green, blue, grey, black or fuzzy patches<\/th><td>Mould or contamination<\/td><td>Throw away everything: grains, milk and kefir.<\/td><\/tr>\n<tr><th scope=\"row\">Smells rotten instead of sour<\/th><td>Contamination<\/td><td>Throw away everything.<\/td><\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n\n<h2 id=\"how-we-checked\">How we checked this guide<\/h2>\n<ul class=\"k10-points\">\n<li><strong>Our care guide and our customers:<\/strong> the method comes from the printed care guide that ships with our grains, and from years of customer questions on LINE: \u201cDid it work?\u201d, \u201cHow do I read the pH strip?\u201d, \u201cWhy aren\u2019t they growing?\u201d.<\/li>\n<li><strong>Food-safety guidance:<\/strong> the British Columbia Centre for Disease Control\u2019s kefir guidance (2024) and US university extension guides, for the pH and timing safety limits.<\/li>\n<li><strong>Published research:<\/strong> studies that weighed kefir grains batch after batch in cow\u2019s milk and soy milk, linked next to the sentences they support.<\/li>\n<\/ul>\n\n<h2 id=\"ferment\">1. Does the milk still ferment?<\/h2>\n<p>This is the one sign that really matters. Living grains turn milk into kefir: it thickens, starts to separate and smells pleasantly sour.<\/p>\n<ul class=\"k10-points\">\n<li><strong>Normal timing:<\/strong> about 24 hours at room temperature, ideally about 24\u00b0C. In winter or a cool room it can take longer.<\/li>\n<li><strong>Not thick after 24 hours?<\/strong> Close the jar and let it continue for up to 36 hours in total.<\/li>\n<li><strong>Still like milk after 36 hours?<\/strong> Strain out the grains, pour that milk away and start again with less milk, worked out in the kefir calculator with \u201cSleepy\u201d grains.<\/li>\n<li><strong>When to start fresh:<\/strong> after about five failed batches in a row with less milk and a room at about 20\u201326\u00b0C, start again with fresh grains.<\/li>\n<\/ul>\n<h3>Checking with a pH strip<\/h3>\n<p>Fresh milk is about pH 6.6. As the grains ferment it, the pH drops. Food-safety guidance says finished milk kefir should reach pH 4.6 or lower within 36 hours (<a href=\"https:\/\/www.gov.mb.ca\/agriculture\/food-safety\/education-resources\/pubs\/fermented-kefir.pdf\" rel=\"noopener\" target=\"_blank\">BC Centre for Disease Control, kefir guidance<\/a>); well-fermented kefir is usually about 3.5\u20134.2.<\/p>\n<ul class=\"k10-points\">\n<li><strong>Mix first:<\/strong> gently stir the kefir, because the layers have different acidity.<\/li>\n<li><strong>One drop:<\/strong> put one drop on the strip with the dropper and read the evenly wet ring around the drop.<\/li>\n<li><strong>Timing:<\/strong> test after 12\u201324 hours of fermenting.<\/li>\n<li><strong>Soy milk:<\/strong> judge soy kefir by how thick it is, because its acidity changes very little.<\/li>\n<\/ul>\n<figure class=\"k10-fig\"><img loading=\"lazy\" src=\"\/wp-content\/uploads\/2024\/07\/website-blog-photos-2-3-768x538.jpg\" width=\"768\" height=\"538\" alt=\"A pH test strip held over a colour chart from acid to alkaline\" decoding=\"async\"><\/figure>\n<p class=\"k10-note\">Want an exact number? Read <a href=\"\/en\/ph-meter\/\">Did your milk kefir work? Test it with a pH meter<\/a>.<\/p>\n\n<h2 id=\"growth\">2. Are they growing?<\/h2>\n<p>Healthy grains slowly increase when they get fresh whole milk every day. Growth is slow and uneven, so give them time.<\/p>\n<ul class=\"k10-points\">\n<li><strong>How slow:<\/strong> in laboratory studies, grains grew about 6% a day, roughly 1.6 times in a week (<a href=\"https:\/\/mdpi-res.com\/d_attachment\/foods\/foods-10-01057\/article_deploy\/foods-10-01057.pdf\" rel=\"noopener\" target=\"_blank\">study<\/a>). At home, 10 g usually takes one to three weeks to become 20 g.<\/li>\n<li><strong>What slows growth:<\/strong> the first days after shipping or the fridge, rooms above 30\u00b0C, plant milk, low-lactose milk, and rinsing the grains with water.<\/li>\n<li><strong>When to start fresh:<\/strong> if a month passes without growth and fermentation stays weak, start again with fresh grains.<\/li>\n<\/ul>\n<p class=\"k10-note\">Weigh them once a week; weekly changes are easier to see.<\/p>\n\n<h2 id=\"colour\">3. Colour and smell<\/h2>\n<div class=\"k10-table\">\n<table>\n<thead><tr><th scope=\"col\"><span class=\"k10-sr\">Sign<\/span><\/th><th scope=\"col\">Normal<\/th><th scope=\"col\">Throw everything away<\/th><\/tr><\/thead>\n<tbody>\n<tr><th scope=\"row\">Grains<\/th><td>White, cream, beige or an even light yellow. The yeasts and the milk fat give that tint.<\/td><td>Pink, red, orange, green, blue, grey or black patches, or fuzz on top<\/td><\/tr>\n<tr><th scope=\"row\">Kefir<\/th><td>White with a clear yellowish liquid (whey); a thin white or beige film of yeast on top<\/td><td>Coloured spots, fuzzy mould<\/td><\/tr>\n<tr><th scope=\"row\">Smell<\/th><td>Sour like yogurt; a little yeasty, like bread, or a hint of alcohol<\/td><td>Rotten, putrid or like old rubbish<\/td><\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<figure class=\"k10-fig\"><img loading=\"lazy\" src=\"\/wp-content\/uploads\/2024\/07\/website-blog-photos-2-2-768x538.jpg\" width=\"768\" height=\"538\" alt=\"Two jars of spoiled kefir: one with brownish-pink fuzzy mould on the surface, one with dark specks of mould\" decoding=\"async\"><figcaption>Mould looks like this: fuzzy, coloured patches. Throw away the grains and the milk together, including the parts that look clean.<\/figcaption><\/figure>\n<ul class=\"k10-points\">\n<li><strong>Keep everything dry:<\/strong> pink patches almost always start with water. A wet jar, strainer or spoon, or grains rinsed under the tap, lets other microbes in. Dry everything completely before it touches the grains.<\/li>\n<li><strong>A thin white layer on top<\/strong> is usually yeast, which is normal. Read <a href=\"\/en\/is-the-white-layer-on-kefir-mold-how-to-tell-whats-normal-and-whats-not\/\">Is the white layer on kefir mold?<\/a><\/li>\n<\/ul>\n\n<h2 id=\"texture\">4. Slimy, floating or smaller grains<\/h2>\n<ul class=\"k10-points\">\n<li><strong>Slimy or stringy:<\/strong> a good sign. The grains make a soft gel called kefiran that holds the bacteria and yeasts together (<a href=\"https:\/\/www.frontiersin.org\/journals\/microbiology\/articles\/10.3389\/fmicb.2015.01177\/full\" rel=\"noopener\" target=\"_blank\">review<\/a>). Leave it on the grains.<\/li>\n<li><strong>Floating:<\/strong> normal. Bubbles from the yeasts lift the grains to the top.<\/li>\n<li><strong>Small or broken pieces:<\/strong> normal. Grains range from a grain of rice to large flat sheets, and small grains ferment just as well. See <a href=\"\/en\/kefir-grains-101-size-shape-and-color\/\">Kefir Grains 101: size, shape and color<\/a>.<\/li>\n<li><strong>Hard, dry or powdery with no fermentation:<\/strong> start fresh with new grains.<\/li>\n<\/ul>\n\n<h2 id=\"over-fermented\">5. Over-fermented kefir means busy grains<\/h2>\n<p>If the grains have too little milk, or the room is warm, they finish early and keep going. You get a lot of clear yellowish liquid and thick white curds that look more like cheese than soft tofu.<\/p>\n<figure class=\"k10-fig\"><img loading=\"lazy\" src=\"\/wp-content\/uploads\/2026\/10\/website-blog-photos-2-4-en.png\" width=\"1000\" height=\"700\" alt=\"A jar of over-fermented kefir with thick white curds on top and clear yellow whey underneath\" decoding=\"async\"><\/figure>\n<ul class=\"k10-points\">\n<li><strong>The liquid is whey,<\/strong> the watery part of milk. It is natural; stir it back in or strain it off.<\/li>\n<li><strong>The grains are healthy,<\/strong> in fact very active.<\/li>\n<li><strong>The kefir is still fine to drink<\/strong> if it fermented about a day and a half at most. It will be sourer; honey or fruit help. Throw away a jar that sat forgotten at room temperature for several days.<\/li>\n<li><strong>Next batch:<\/strong> more milk, fewer grains or a shorter time. Our <a href=\"\/en\/milk-kefir-calculator\/\">kefir calculator<\/a> works out the amounts for your room temperature.<\/li>\n<\/ul>\n\n<h2 id=\"revive\">How to revive tired grains<\/h2>\n<p>After shipping, a rest in the fridge or a hot spell, grains need a few batches to wake up. The first batches may be thin; that is expected.<\/p>\n<ol class=\"k10-steps\">\n<li><strong>Strain them and rinse them with fresh milk.<\/strong> Pour away the liquid they came in.<\/li>\n<li><strong>Use less milk for the first three batches.<\/strong> Work out the amount in the <a href=\"\/en\/milk-kefir-calculator\/\">kefir calculator<\/a> with \u201cSleepy\u201d grains. Then increase slowly.<\/li>\n<li><strong>Keep them at about 24\u00b0C,<\/strong> out of direct light. Let fridge-cold milk warm up for an hour or two first.<\/li>\n<li><strong>Use fresh whole cow\u2019s milk<\/strong> while they recover. Switch to plant milk once they ferment normally again.<\/li>\n<li><strong>Change the milk every 24 hours,<\/strong> even if the batch looks thin. Throw away a batch that is still like milk at 36 hours.<\/li>\n<\/ol>\n<p class=\"k10-note\">Going away? Read <a href=\"\/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\/\">How to put the grains on pause<\/a> before you leave.<\/p>\n\n<div class=\"k10-banner\"><div><p class=\"k10-banner-title\">Not sure what you are looking at?<\/p><p>Send us a photo of your grains and your kefir on LINE before you throw anything away. We will tell you what we see.<\/p><p class=\"k10-ctas\"><a class=\"k10-btn k10-btn--yellow\" href=\"https:\/\/lin.ee\/ZI19qB8\" rel=\"noopener\" target=\"_blank\">Ask us on LINE<\/a><a class=\"k10-btn k10-btn--ghost\" href=\"\/en\/product\/kefir-grains\/\">See our live grains<\/a><\/p><\/div><\/div>\n\n<h2 id=\"what-kills\">How to keep kefir grains strong<\/h2>\n<ul class=\"k10-points\">\n<li><strong>Room temperature:<\/strong> keep grains below 35\u00b0C. Ferment them in a jar at room temperature, out of the sun, and away from yogurt makers, rice cookers, ovens, microwaves and hot cars.<\/li>\n<li><strong>Milk rinses and dry tools:<\/strong> rinse grains with milk, and dry every jar, strainer and spoon completely. Wash jars with plain dish soap and rinse it off well.<\/li>\n<li><strong>Regular feeding:<\/strong> grains feed on lactose, the sugar in cow\u2019s milk. Ordinary whole milk suits them best. Change it regularly to keep them strong.<\/li>\n<li><strong>Cow\u2019s milk days:<\/strong> grains can ferment soy milk, and they grow best in cow\u2019s milk. After about six days of plant milk, give them a day of fresh cow\u2019s milk. More in <a href=\"\/en\/fermenting-kefir-with-soy-milk-and-other-plant-milks\/\">Fermenting kefir with soy milk and other plant milks<\/a>.<\/li>\n<li><strong>Fresh milk:<\/strong> grains usually ferment fresh pasteurised whole milk better than long-life (UHT) milk. See <a href=\"\/en\/milk-matters-how-processing-affects-quality-and-safety-in-milk\/\">Milk matters<\/a>.<\/li>\n<\/ul>\n\n<h2 id=\"throw-away\">When to start fresh<\/h2>\n<ul class=\"k10-points\">\n<li><strong>Mould:<\/strong> any pink, red, orange, green, blue, grey or black patch or fuzz on the grains or the milk. Throw away all of it, including the parts that look clean.<\/li>\n<li><strong>A rotten smell:<\/strong> throw everything away when it smells rotten instead of sour.<\/li>\n<li><strong>Insects:<\/strong> pour away the kefir if an insect gets into the jar. With a cockroach, throw the grains away too.<\/li>\n<li><strong>Tired for too long:<\/strong> start fresh after about a month without growth and with weak fermentation, or after about five failed batches in a row with less milk and the right temperature.<\/li>\n<\/ul>\n<p>Then start again with fresh grains, a clean dry jar and the steps in <a href=\"\/en\/how-to-make-kefir\/\">our kefir-making guide<\/a>.<\/p>\n<p class=\"k10-ctas\"><a class=\"k10-btn k10-btn--yellow\" href=\"\/en\/product\/kefir-grains\/\">Get live kefir grains<\/a><a class=\"k10-btn k10-btn--ghost\" href=\"\/en\/milk-kefir-calculator\/\">Open the kefir calculator<\/a><\/p>\n\n<h2 id=\"faq\">Frequently asked questions<\/h2>\n<div class=\"k10-faq\" itemscope itemtype=\"https:\/\/schema.org\/FAQPage\">\n<details class=\"k10-faq-item\" itemprop=\"mainEntity\" itemscope itemtype=\"https:\/\/schema.org\/Question\" open><summary><h3 class=\"k10-faq-q\" itemprop=\"name\">How do I know if my kefir grains are dead?<\/h3><span class=\"k10-faq-icon\" aria-hidden=\"true\"><\/span><\/summary><div class=\"k10-faq-a\" itemprop=\"acceptedAnswer\" itemscope itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>Put them in fresh whole milk at about 24\u00b0C. If the milk thickens and smells sour within 24\u201336 hours, they are alive. Start fresh only after many failed batches, or after about a month without growth and with weak fermentation.<\/p><\/div><\/div><\/details>\n<details class=\"k10-faq-item\" itemprop=\"mainEntity\" itemscope itemtype=\"https:\/\/schema.org\/Question\"><summary><h3 class=\"k10-faq-q\" itemprop=\"name\">Why are my kefir grains not growing?<\/h3><span class=\"k10-faq-icon\" aria-hidden=\"true\"><\/span><\/summary><div class=\"k10-faq-a\" itemprop=\"acceptedAnswer\" itemscope itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>Growth is slow: 10 g can take one to three weeks to double. Heat above 30\u00b0C, plant milk, low-lactose milk, rinsing with water and a recent rest in the fridge all slow it down.<\/p><\/div><\/div><\/details>\n<details class=\"k10-faq-item\" itemprop=\"mainEntity\" itemscope itemtype=\"https:\/\/schema.org\/Question\"><summary><h3 class=\"k10-faq-q\" itemprop=\"name\">My kefir grains turned yellow. Are they bad?<\/h3><span class=\"k10-faq-icon\" aria-hidden=\"true\"><\/span><\/summary><div class=\"k10-faq-a\" itemprop=\"acceptedAnswer\" itemscope itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>An even light yellow or beige is normal; it comes from the yeasts and the milk fat. New pink, red, orange, green, blue or black patches are mould, so throw everything away.<\/p><\/div><\/div><\/details>\n<details class=\"k10-faq-item\" itemprop=\"mainEntity\" itemscope itemtype=\"https:\/\/schema.org\/Question\"><summary><h3 class=\"k10-faq-q\" itemprop=\"name\">Are slimy kefir grains healthy?<\/h3><span class=\"k10-faq-icon\" aria-hidden=\"true\"><\/span><\/summary><div class=\"k10-faq-a\" itemprop=\"acceptedAnswer\" itemscope itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>Yes. The slime is kefiran, the gel the grains make themselves. It is a sign they are working.<\/p><\/div><\/div><\/details>\n<details class=\"k10-faq-item\" itemprop=\"mainEntity\" itemscope itemtype=\"https:\/\/schema.org\/Question\"><summary><h3 class=\"k10-faq-q\" itemprop=\"name\">My grains were in the fridge. Are they still alive?<\/h3><span class=\"k10-faq-icon\" aria-hidden=\"true\"><\/span><\/summary><div class=\"k10-faq-a\" itemprop=\"acceptedAnswer\" itemscope itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>Usually yes. Give them three batches with less milk at room temperature; the first ones may be thin.<\/p><\/div><\/div><\/details>\n<details class=\"k10-faq-item\" itemprop=\"mainEntity\" itemscope itemtype=\"https:\/\/schema.org\/Question\"><summary><h3 class=\"k10-faq-q\" itemprop=\"name\">Can I drink kefir that separated into curds and whey?<\/h3><span class=\"k10-faq-icon\" aria-hidden=\"true\"><\/span><\/summary><div class=\"k10-faq-a\" itemprop=\"acceptedAnswer\" itemscope itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>Yes, if it fermented for up to about a day and a half. It is simply over-fermented and sourer. Next time use more milk or a shorter time.<\/p><\/div><\/div><\/details>\n<details class=\"k10-faq-item\" itemprop=\"mainEntity\" itemscope itemtype=\"https:\/\/schema.org\/Question\"><summary><h3 class=\"k10-faq-q\" itemprop=\"name\">What temperature kills kefir grains?<\/h3><span class=\"k10-faq-icon\" aria-hidden=\"true\"><\/span><\/summary><div class=\"k10-faq-a\" itemprop=\"acceptedAnswer\" itemscope itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>Keep them below 35\u00b0C. Ferment them at room temperature, away from yogurt makers, rice cookers, ovens and direct sun.<\/p><\/div><\/div><\/details>\n<details class=\"k10-faq-item\" itemprop=\"mainEntity\" itemscope itemtype=\"https:\/\/schema.org\/Question\"><summary><h3 class=\"k10-faq-q\" itemprop=\"name\">Should I rinse my grains with water?<\/h3><span class=\"k10-faq-icon\" aria-hidden=\"true\"><\/span><\/summary><div class=\"k10-faq-a\" itemprop=\"acceptedAnswer\" itemscope itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>Use fresh milk instead. Rinse them gently in fresh milk whenever they need cleaning.<\/p><\/div><\/div><\/details>\n<\/div>\n<div class=\"k10-faq-more\"><p><strong>Any question?<\/strong> Just message us on LINE. We\u2019re always happy to help.<\/p><a class=\"k10-faq-line\" href=\"https:\/\/lin.ee\/ZI19qB8\" rel=\"noopener\" target=\"_blank\">Message us on LINE<\/a><\/div>\n\n<aside class=\"k10-author\">\n<img loading=\"lazy\" src=\"\/wp-content\/uploads\/2026\/10\/chef-nik-author.webp\" width=\"176\" height=\"176\" alt=\"Nik, founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link\" decoding=\"async\">\n<div>\n<p class=\"k10-author-title\">About the author<\/p>\n<p>Nik is the founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link and a former chef from Europe. He runs the company in Taiwan, develops our products, from milk, soy and water kefir to granola and kefir soap, and writes the articles on this blog. <a href=\"\/en\/about-us\/\">About us<\/a> \u00b7 <a href=\"\/en\/blog\/\">More articles<\/a><\/p>\n<\/div>\n<\/aside>\n\n<nav class=\"k10-related\" aria-label=\"Related reading\">\n<p class=\"k10-related-title\">Related reading<\/p>\n<ul>\n<li><a href=\"\/en\/how-to-make-kefir\/\">How to Make Kefir at Home: The Complete Guide<\/a><\/li>\n<li><a href=\"\/en\/is-the-white-layer-on-kefir-mold-how-to-tell-whats-normal-and-whats-not\/\">Is the White Layer on Kefir Mold?<\/a><\/li>\n<li><a href=\"\/en\/why-temperature-is-a-very-important-variable-in-making-kefir\/\">Why temperature matters when making kefir<\/a><\/li>\n<\/ul>\n<\/nav>\n<p class=\"k10-float\"><span>Live kefir grains<\/span><a class=\"k10-btn k10-btn--yellow\" href=\"\/en\/product\/kefir-grains\/\">See them<\/a><\/p>\n<\/div>\n<script>(function(){var r=document.querySelectorAll('.k10-toc a');if(!r.length||!('IntersectionObserver' in window)){return;}var o=new IntersectionObserver(function(es){es.forEach(function(e){if(e.isIntersecting){r.forEach(function(a){a.classList.toggle('is-active',a.hash==='#'+e.target.id);});}});},{rootMargin:'0px 0px -70% 0px'});document.querySelectorAll('.k10-main h2').forEach(function(h){o.observe(h);});})();<\/script>\n<\/div><\/trp-tag><\/div>\n\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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