Help! How Do I Find Missing Kefir Grains? #AskWardee 051 (2024)

Uh-oh. You’ve got a finished batch of kefir but…

…the grains are nowhere to be found.

Are they at the bottom? The middle? And uh-oh, what if you can’t find them and someone ends up eating them???

Because… eventhough I’ve told you that “they’re usually floating at the top”, yours certainly aren’t at the top.

(Which begs the question… what is wrong with your grains anyway??? Probably nothing, as you’ll see in a moment.)

This is a question I continue to get from members so I’m devoting this week’s #AskWardee to showing you how I find missing kefir grains. In fact, Anna P. asked it recently:

I keepending up not being able to find my kefirgrains in the finished kefir. They are not very big and they don’t float. I use a strainer, but it is difficult to look through all of the kefir. Does anyone have some advice for me?

I can assure you — they are in there somewhere; you just have to know how to find kefir grains.

I broadcast #AskWardeeliveeach Wednesday at 10am Pacific (1pm Eastern) on Periscope and Facebook Live. Both the podcast and video replay of this week’s show are below. Enjoy!

The Question:

When I first started teaching you how to make dairy kefir inside Traditional Cooking School’s membership/classes, I would say:

“When your kefir is done, you’ll usually findthe grains floating right at the top.”

Anna P.’s (like many others) experience shows differently:

I keep ending up not being able to find my kefir grains in the finished kefir. They are not very big and they don’t float. I use a strainer, but it is difficult to look through all of the kefir. Does anyone have some advice for me?

My Answer:How To Find Kefir Grains

Anna, not only do I feel for you… I’ve had to eat my words recently!

I’ve been making kefir with 2 grains (the grains are the mother culture) —one of them floats and the other sinks.

Arrghhh! You might say they’re misbehaving. 😉

However, they’re not really.

One of mine isn’t floating because it’s heavier. I’m rehydrating it from being dehydrated — which is often how you buy them, like here—and it’s not as buoyant as grains that are fully plumped up.

Here’s how to find those missing kefir grains.

In the video for this #AskWardee (above), you’ll see me fishing out my “lost” kefir grains at the bottom of a batch of finished kefir. I’ll show exactly how I go through the following process.

To do this, you’ll need:

jar #1 — finished kefir where grains are “lost”
jar #2 — empty; for the newbatch of kefir you’re starting
jar #3— for the strained finished kefir (after grains have been found)
glassmeasuring cupwith spout — for searching for grains
spoon
whisk

And hereare the steps to find kefir grains. Again, see the video recording above to see me do it.

With a spoon, scoop out any grain(s) that are floating at the top. Put in jar #2.
Pour a cup or 2 of the finished kefir into the glass measuring cup with spout.
Use a spoon to gently fold the kefir and see if you can find any grain(s) in it. The grain is solid while the kefir falls apart as soft curds. If you find grain(s), transfer to jar #2.
If you don’t find grain(s) with a spoon, change to a whisk. Whisk gently to smooth the kefir, again looking for grain(s).If you find grain(s), transfer to jar #2.
Use the spoon to again go through the curds (now smoother because they’re whisked) to find the grain(s).If you find grain(s), transfer to jar #2.
Pour the whisked, strained kefir into jar #3.
Repeat steps 2 through 6 until you have searched the whole batch for the missing kefir grain(s).
Pour fresh milk into jar #2. Cover with a cloth napkin and rubber band and let ferment (a new batch of kefir).
Cover jar #3 and put it in the fridge to chill.

More Info On Kefir…

If you’re new to traditional cooking or culturing, you may not know what kefir is.

So I want to take a few moments to explain what’s going on here.

First, how to pronounce it. I said kehfir, others say keefir. And there’s kehfear. Choose what you like. 🙂

What is it, though?

Kefir (dairy kefir, in particular) is a cultured dairy food that’s a lot like yogurt. Except, kefiroffers more strains of beneficial yeasts and bacteria, hands down. (See comparisonhere.)

And its “mother” — the culture that helps you create it — aregrain(s)that are a lot like rubbery cauliflower. You plop the grain(s) into milk (the best you can get), cover the jar with a cloth napkin and rubber band, and leave it to culture at room temperature for a day or 2. Then, you remove the grain(s), refrigerate the finished kefir, and plop the grain(s) in another jar of milk to repeat the process.

By the way, if you want a good yogurt recipe… be sure to grab my free thick raw milk yogurt recipe. It uses the yogurt culture AND also keeps the culture that’s naturally present in the raw milk AND it stays nice and thick. (Most yogurt recipes use pasteurized milk; if one were to use raw milk instead, it would turn out runny.) Go here to get the free recipe!

You can check out the or my to learn how to make kefir.

For More Information:

Free Thick Raw Milk Yogurt Recipe
Dairy Kefir Grains from Cultures For Health — my recommended source!
#AskWardee 044: What’s the best cultured dairy for probiotics?

What Is The #AskWardee Show?

The #AskWardee Show is the live weekly show devoted to answering your niggling questions about Traditional Cooking: whether it’s your sourdough starter, your sauerkraut, preserving foods, broth, superfoods or anything else to do with Traditional Cooking or your GNOWFGLINS lifestyle.

I share tips and resources, plus answer your questions about Traditional Cooking!

The Details

When: Wednesdays at 10am Pacific / 1pm Eastern

Where: @TradCookSchool on Periscopeor Traditional Cooking School on Facebook

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Come back here to AskWardee.TV; allreplays will be up within hours of airing live; the print notes are always posted at the same time I go live.
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Have youever had to solve the mystery ofmissing kefir grains? Do you know how to find kefir grains?

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