Tips & tricks for the milk kefir

In order to successfully make milk kefir beverages, here are some helpful tips & tricks:

  • avoid the use of metal when handling milk kefir grains; in fact, metal ions distort the bacilli contained in the kefir;
  • milk kefir seeds are not to be eaten: they serve only to seed your drink;
  • always respect the recommended dosage: use about a tablespoon of kefir seeds into 250-300 ml animal milk. If the seeds grow too much, simply divide them to always keep this proportion. Otherwise, the beverage could be very acid, undrinkable too;
  • use preferably whole or semi-skimmed animal milk. In fact, the whole milk strengthens the kefir seeds, as it contains all the nutrients that the seeds need for their development, while the skim milk weakens them. Do not use fortified or "easy to digest" milk;
  • avoid using constantly the same type of milk, as kefir seeds bacteria appreciate the variety;
  • if the kefir seeds ferment hardly, simply add a little bit of sugar;
  • hygiene compliance is essential: the container must be thoroughly washed after each culture. Milk kefir seeds must be rinsed once per week in bottled still water and immediately put back in milk;
  • stir the milk from time to time, as the milk casein (milk proteins) tends to clump and form around each seed; using a small plastic spoon, carefully stir the seeds so that they can disengage and inoculate more homogeneously the beverage;
  • if whey appears at the bottom of the jar, simply stir a little bit with the little spoon: the beverage becomes immediately more sparkling. This also means that the kefir drink is ready and the fermentation should be stopped;
  • respect the fermentation time, as it varies depending on the temperature (18-25° C). At more than 25° C the fungus works faster, while below 18° C the fermentation is slower; if the fermentation is too important, it will give a sour taste and it is not recommended to drink the beverage obtained;
  • the effect of the drink varies according to the degree of fermentation:

young kefir (fermented 12h to 24h) is slightly laxative, therefore indicated against constipation for e.g. The kefir is not very thick yet, it has some little bubbles and its taste is not very pronounced;


medium kefir (fermented 24h to 48h) has already bubbles, it becomes thicker and the taste is comparable to a yogurt one;


mature kefir (fermented 48 h to 72 h) slightly constipates, and it is rather used in cases of diarrhea.