2

votes

Revitalize storebought kefir

Answered on September 12, 2014
Created September 17, 2012 at 3:03 AM

What if I was to leave my store bought kefir out of the fridge for a day. Would it encourage re-growth of healthy bacteria?

30-40 degrees can't be good for bacteria...room temperature is another story.

I realize my question is probably stupid for some obvious reasons..but I have yet to find these reasons.

9055f14c31610afd4d3068ec48eb6d90

(984)

on September 24, 2012
at 01:39 PM

How do you use store bought as starter. I have tried with 1/3 cup store bought to 1 quart milk and left it out for 24 hours. Nothing happened. Should I use more store bought or leave out longer?

3491e51730101b18724dc57c86601173

(8395)

on September 18, 2012
at 07:26 PM

Thanks, this confirms what I was thinking.

96440612cf0fcf366bf5ad8f776fca84

(19463)

on September 18, 2012
at 03:36 PM

I've used the store bought stuff as a starter, it worked just fine.

Bf57bcbdc19d4f1728599053acd020ab

(5043)

on September 18, 2012
at 06:46 AM

yeah, once all the lactose (or sugar in water kefir) is gobbled up there's no advantage to further leaving it out. The critters need something to eat!

194d8e8140425057fe06202e1e5822a7

(3979)

on September 17, 2012
at 06:01 PM

+1 for the ease of making it yourself.

Ce41c230e8c2a4295db31aec3ef4b2ab

(32564)

on September 17, 2012
at 03:23 PM

Storebought kefir is active enough to use as a kefir starter in lieu of kefir grains. I do it all the time...

Eed7dabde3d61910685845e04605267f

(2934)

on September 17, 2012
at 06:38 AM

You mean of grains or...?

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5 Answers

best answer

1
3491e51730101b18724dc57c86601173

(8395)

on September 18, 2012
at 06:42 AM

I heard Sandor Katz speak this weekend (Farm to Fermentation Festival in Petaluma, California) and he said that one reason you can get only a few batches from the same commercial yogurt starter is that there are only two live strains in most commercial yogurt and they are somewhat attenuated. I suspect it's the same with commercial kefir--one reason there are thickeners and other additives. So it may work to make a batch or two, but not perpetually as kefir grains do.

Now that the op has elaborated, the question is more clear. Cold temps will not harm the bacteria in kefir, they slow down fermentation. If you keep your store bought kefir at room temp it will ferment more but at a certain point you'll start losing beneficial bacteria as alchohol is produced and/or the environment becomes too acidic. Depending on how warm it is on the counter and how long you leave it out it can increase the probiotic benefit to a certain point and then you start to lose the beneficial bacteria. You'd have to monitor it carefully to stop/slow fermentation by refrigerating before it goes too far. It goes pretty fast in the secondary fermentation (at least in homemade kefir) and produces a lot of CO2, so beware (and have fun! It's fascinating and fizzy!).

Bf57bcbdc19d4f1728599053acd020ab

(5043)

on September 18, 2012
at 06:46 AM

yeah, once all the lactose (or sugar in water kefir) is gobbled up there's no advantage to further leaving it out. The critters need something to eat!

1
75598193dfb909d763248d360c669c6b

on September 18, 2012
at 02:51 PM

In a word no. Commercial kefir is made from a starter and not the kefir grains that are used to produce traditional kefir. This starter contains much less variety and number of probiotic organisms. These probiotics have a symbotic relationship that allows them to continue to grow. In commercial kefir there are too few probiotics to have a strong symbotic relationship and therefore it is only able to properly culture in a smaller range of temperature 97??F to 111??F. This would require the use of an incubator.

I personally would keep my store-bought kefir cold.

www.kefirprobiotic.org

3491e51730101b18724dc57c86601173

(8395)

on September 18, 2012
at 07:26 PM

Thanks, this confirms what I was thinking.

1
3491e51730101b18724dc57c86601173

(8395)

on September 17, 2012
at 03:19 PM

I'm not sure what you mean by revitalize. You might get a little more fermentation so that it's more sour or a little bit of CO2 production to make it fizzy, but I'm not certain the cultures in commercial kefir are really that active by the time you bring it home.

Kefir is SO easy to make at home with your own grains, you get control of what goes in it (look at all the stuff in commercial kefir--it's never just milk and kefir grains) AND its far less expensive. Grains are easily obtainable online (eBay, Amazon, freecycle, Craigslist, etc.) or from a friend.

194d8e8140425057fe06202e1e5822a7

(3979)

on September 17, 2012
at 06:01 PM

+1 for the ease of making it yourself.

Ce41c230e8c2a4295db31aec3ef4b2ab

(32564)

on September 17, 2012
at 03:23 PM

Storebought kefir is active enough to use as a kefir starter in lieu of kefir grains. I do it all the time...

96440612cf0fcf366bf5ad8f776fca84

(19463)

on September 18, 2012
at 03:36 PM

I've used the store bought stuff as a starter, it worked just fine.

9055f14c31610afd4d3068ec48eb6d90

(984)

on September 24, 2012
at 01:39 PM

How do you use store bought as starter. I have tried with 1/3 cup store bought to 1 quart milk and left it out for 24 hours. Nothing happened. Should I use more store bought or leave out longer?

0
1ecb9deea9606aedafc4a0eff97fd543

on May 08, 2013
at 08:16 AM

Question: Can I make kefir using store-bought kefir as a starter? Answer:Try it and see.

0
0fa412d8f110310dd57c432be4568826

on November 27, 2012
at 07:29 PM

Hi, I would like to know the same... "Can I use store bought kefir as a starter for my own kefir?".

I've been using making my kefir from an original batch that i purchased from a store (NOT kefir starter) about two months ago.

The substance I've made looks like yogurt but are not solid grains. Sometimes the "yogurt" seperates from the watery liquid.

Am I doing it right?

Thanks, Hedel

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