The Kefir Shop

The Kefir Shop


Frequently asked questions

 We have scrapped the old FAQ page to accommodate the latest questions and new developments in the supply of our produce. 

 Milk Kefir 

Q. The grains I bought from you are superb but I need to know how to preserve them while I am away on holiday. I think your old website's question and answer page mentioned drying them. Is that true?

I shall be away for two weeks and other thandryingthemcould I freeze them or would it be better to put just a few in a couple of pints of milk in the fridge.
A. Hello Rosemary You can put you're milk kefir in fresh milk in the fridge for a few weeks it will be fine. For longer periods e.g months I would say freeze them. Drying them out is a method of storing grains for longer term. Freezing and drying can cause slight imbalances in the culture that can cause the kefir to taste and look different for a few weeks once you restart them Hope this helps 
Q. Thanks for sending my Kefir grains yesterday. It didn't arrive today, so should arrive tomorrow. I just wanted to check that that is ok, as I am new to this I wasn't sure whether it was important to get them the day after posting?

A. Kefirshop cultures are packed in a manner that keeps them in good condition for up to 7 days. Even in summer. We ship these all over the world without issue. If received within a few days of posting these can be stored in there packaging in the fridge for up to a week or two weeks if they are removed from packing and put in a small glass of milk in the case of kefir milk cultures. Water kefir and Kombucha will be fine in the fridge in there original packing for 2 weeks. 

 Q. I have bought milk kefir from other suppliers on line and on each occasion I have received tiny pieces of white flakes a few MM in size.  These are very hard to separate from the cultured milk and the seem to vanish over time .when I saw the picture on your web site of these large milk kefir grains I was concerned these where not the same.  I must say I was amazed to receive the large plump grains from you they are much better and make in my opinion fantastic milk kefir. 

What is the main difference between the small ones and the large grains you supply. 

A. Hi Sara the smaller grains you describe are in theory the exact same as the grains I sell. It is commercially difficult to grow large amounts of milk grains due to the large demand for milk and the time involved. Many suppliers do not use the same methods of production I do and over ferment there grains till they fall apart  These smaller grains do not contain large amounts of kefirin the clear thickening agent that gives milk kefir its consistency.  Some sellers cut up these smaller grains when sending this ensures they have the kefiride on them and should appear fine first few uses. These grains should grow eventually but take a long time to get to a decent usable  state.  A sure sign of profit before quality