Kefir is not only good for your health, both to drink and to use on your skin. It also reproduces at high speed. If you make kefir at home you will soon ask yourself, how should I keep it?
Kefir should always be kept in whole milk or sugar water (unfiltered water and unrefined sugar). You can prepare the desired amount of kefir, as long as there is 1/3 of air in the container.
The reason for this is that during the fermentation a gas pressure is created that increases as the temperature rises. The container can be filled more if it is not sealed tightly, so that the produced gas can escape.
If you prefer water kefir, use 1/4 cup of sugar per 4 cups of filtered water.
The utensils used (container and strainer) should not be made of aluminium, because this material is not stable in an acidic environment.
How to preserve kefir nodules:
- Refrigerator: In the refrigerator, the ideal wayto keep the nodules is in fresh milk or sugary water at 4°C. This way it can be kept for up to 14 days. For better preservation, the milk or water should be changed every few weeks to feed the grains.
- Freezing: clean the nodules well and drain them, put them in a plastic bag and freeze them. To thaw, just take them out of the freezer and leave in the fridge. When ready, place the nodules into milk or sugar water for three days. Always discard the first batch of kefir. When cleaning the grains or nodules, it is not advisable to use tap water because the chlorine it contains can kill the kefir's microorganisms.
- Dehydrated: put the kefir in kitchen paper in an aerated place, and stir it every so often until it is no longer sticky and has a crystallized appearance. The time to dehydrate depends on ventilation, temperature and humidity and is 3-5 days for the largest grains. Once dehydrated they can be kept in a cool place, refrigerator, freezer or pantry. They last about 2-3 months.