1. Give Them an Optimal Temperature

Starter cultures thrive in a consistent temperature.

Too cold and they are sluggish and slow to culture; too warm and they are very active and culture quickly (which often times leads to separation of the grains and the whey). Both extremes can put stress on the grains.

One of the best ways to avoid strain on milk kefir grains is by keeping the culturing temperature within 20°- 30°F. Avoid drafts and keep them away from direct sunlight when culturing.

 

2. Feed Them What They Need

Milk kefir grains need nourishment and will thrive on either cow's or goat's milk, either raw or pasteurised. It is recommended to avoid ultra-pasteurised milk 

 

3. Feed Them Frequently

As kefir grains turn milk into kefir they are consuming and feeding off the lactose in the milk. After a period of time, they may run out of food. If the grains do not receive new food (fresh milk), they can become stressed out, and eventually they may starve and die.

Giving them a consistent food supply by separating the grains and feeding them every 24 hours, or more frequently if indicated, is crucial to keeping your grains healthy.

 

4. Keep the Grains Smaller

Just as the grains need the proper food, they also need to be able to take in the nutrients in the food.

When you first receive your milk kefir grains they are very small. As they rehyrdrate/activate they gain vigor  and they may grow in size and in number.

If you find that your kefir grains are getting larger but are not multiplying, very gently break them apart by rubbing them between clean fingers.

Culturing with smaller grains increases the surface area exposed to the milk, which increases their ability to take in nourishment from the milk. More nourishment encourages the grains to multiply.

 

5. Agitate the Grains

Sometimes the grains can stagnate either at the top or the bottom of your culturing jar 

Giving the jar a gentle shake every now and againthrough the culturing process will allow the grains access to the milk in other areas of the jar.

Fresh milk means more food for the grains to feast on, which makes them happy and may encourage them to multiply.

 

WHAT IF MY GRAINS WON'T MULTIPLY?

Although milk kefir grains often multiply, we can’t necessarily guarantee that they will. Whether they grow ultimately depends on the vitality of the grains and their culturing environment.

Even if they don’t, they are still perfectly viable for culturing. Remember, they are powerful little critters and will continue to make delicious milk kefir despite their size.