I have watched the videos and read the instructions. Once the initial starter is used and you have a working strain of Kefir, the article mentions “storing the Kefir grains correctly” for continued use. How would you go about that? And second question, according to the instructions, you boil the milk and add the powdered starter. But for the second and subsequent batches, you remove 2-3 Tbs of the kefir and add it to more milk. Do you boil the next batch of milk also? The directions just say to add the cultured kefir to full fat milk.
Hi Betholla
Just to confirm - we do not sell ‘‘Kefir Grains’’ but we have ‘‘Kefir Starter’’ and the instructions are all about Kefir Starter. In the videos, we explained the main differences between Kefir Grains and Kefir Starter. Watch here: Kefir Grains or a freeze-dried starter
The starter itself can be stored at room temperature away from direct heat and sun as per writing on the package. However, you also can store it in the fridge or freezer as this will increase the shelf life with a few more years to decades.
The Ready Kefir can be stored in the fridge or in the freezer. The main point is to keep it in a sterilised container and with the lid on to prevent contamination from other products in the fridge or freezer.
To reculture, you should repeat the steps, but this time you need to use ready kefir instead.
For best results you need to boil the milk, cool it down to lukewarm and add a few spoons of ready kefir, stir well, incubate for 3-6 hours as you keep an eye on it or a bit more if you incubate at room temperature.
We have specific articles on our blog and also specific videos on YouTube, so please have a look. Please check the links below
Blog
Website
How to Reculture
Boiling of the milk