As the weather warms, we don’t rush to kick on the AC at our home. I love to open windows and bring in loads of fresh air! You too?
One thing has shifted, though, in my kefir production routine… my milk has been turning into kefir at an exceptionally speedy rate… much quicker than normal! Have you noticed this change too?
Remember that kefir production is profoundly dependent upon the room temperature. The colder it is, the slower the grains transform the milk into that amazing kefir drink. This is why moving the milk jar containing the grains to the refrigerator allows us to take a break from the kefir-making routine. The refrigerated grains slooooowww down their work, but stay alive and ready to go back into action the moment we pull them out of the chill and put them back on the counter.
Because the temperature inside my kitchen has risen to 78 degrees lately (as compared to the 71 degrees of the winter months), my kefir has been ready in 18-20 hours rather than the usual 24. Those amazing little grains are getting “hyper” as the temperature rises!
I have decided to use fewer grains than normal to yield the same amount of kefir I want in order to keep the process running at the usual 24 hours.
Please note that the grains can actually die if they are exposed to higher temperatures for too long… I have never had that happen to my grains, but I know that temps in the 80s are lethal to our amazing friends. It would be a very sad day if we lost these fellas!
And it’s always a good idea to take a portion of grains and freeze them in a small amount of milk. They freeze well and can be thawed weeks later with no damage to them. I have done this several times with great success. Keeping extras in the freezer gives peace of mind in case of the sad event of kefir grain demise.
Happy Spring and Happy Speedy Kefir Making!