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How to clean and store kefir
Kefir should always be submerged in a moist environment
For proper preservation of kefir, it must always be submerged in a moist environment where it can reproduce without problems. This environment can be water or milk, whichever best suits your needs.
In addition to a humid environment, the strains also need regular maintenance for proper growth. To maintain it, a wash with water and a “sanitation” or cleaning of the strains must be carried out.
The frequency of this washing will depend on how quickly the strains reproduce.
How to clean kefir?
Proper preservation also involves eliminating those strains that are no longer reproducible and therefore not fermentable, which means they do not provide us with their benefits.
This cleaning or “sanitation” process can be carried out by inspecting the strains with the naked eye when changes in texture and color are noticed.
You only need to pay attention to the color they acquire. If they stop being a cool white and start to have creamier, warmer tones, you should remove them at this point.
Likewise, you will proceed to eliminate it if its viscosity differs from the original, losing elasticity and becoming denser than usual.
If all preservation methods are followed correctly but you still observe any strange changes in its smell, taste or structure, it is recommended to refrain from consuming it in order to avoid possible negative repercussions on the consumer’s health.
Can kefir be dried?
If this regular maintenance cannot be performed, it is advisable to strain and dry it. Once dry, it can be stored dehydrated.
Can kefir be stored in the refrigerator?
After straining, it can also be kept in the refrigerator for a while. To do this, strain it well, add sugar, and leave it in the refrigerator.
Can kefir be frozen?
After straining and drying it, if you wish to let it rest for a while, you can freeze it.
How to recover kefir once it has dried out, been frozen, or left in the refrigerator?
Later, when you want to consume it, if it has been kept in the refrigerator, it should be strained and milk should be added again.
In case it has been frozen, the same procedure will be performed, although it must first be thawed in the refrigerator. Once thawed in the refrigerator, water and sugar will be added to restore its activity. Once reactivated, it will be removed from the refrigerator, strained well, and milk will be added.
If it has been kept dry, it will need to be rehydrated for 15 days, in either of the two above means, i.e., in water or in milk.
More information on kefir and its derivatives
