How long until kefir dies?

Answered on March 31, 2015
Created March 30, 2015 at 11:13 PM

So I've heard that when making kefir (water kefir specifically) the grains can die if the liquid isn't changed every 2-3 days.

i was wondering what people's experience is with this? How long have you managed to have them last for? Do they really die that easily?



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2 Answers



on March 31, 2015
at 04:14 PM

I've succesfully kept (i.e. ignored) milk kefir for literally months. To revivie it, I tipped it into a sieve (stainleess steel), rinsed away the old kefir until the grains were clean, put tjhem in a clean jar and topped jup with milk. This was left on the counter for 2 days, then the kefir sieved off, new milk added to the grains in a jar, and voila! Live, happy kefir agsain. Don't know how this would relate to watr kefir though...




on March 31, 2015
at 02:34 PM

Well, my experience is with milk kefir, but I can't imagine the difference in this regard being that great.


After a ferment I keep my grains in a holding milk in the refridgerator while I enjoy the results of the latest batch. This results in my culture being in the same milk (refirdgerated) for about a week at a time. Afterwhich the holding milk is SUPER sour (it's a slow ferment, but it's had a week to do it). The grains, however, are fine. I've kept this culture alive for nearly two years now keeping to this pattern.

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