How to rehydrate kefir
Our dehydrated kefir grains are live cultures that have been gently dried so they keep for months. They need a little time and a few changes of sugar water or milk to wake up again. Be patient: it usually takes about a week, but it can take 2 to 4 weeks, especially in a cool kitchen.
How to rehydrate water kefir grains
You will need
- Your dehydrated water kefir grains
- 4 to 6 tablespoons (60 to 90g) of white or organic cane sugar. Don't use honey, agave or sweeteners
- 1 litre of chlorine-free water: filtered, spring, or boiled and cooled tap water
- A glass jar that holds at least 1 litre
- A cloth or kitchen paper and an elastic band to cover the jar
- A plastic sieve
Waking up your grains
- Dissolve the sugar in a little warm water, then top up to 1 litre with cool water. Make sure it's at room temperature before you add the grains.
- Add the grains, cover the jar with the cloth and elastic band, and leave it somewhere warm, around 20 to 26°C, out of direct sunlight.
- After up to 48 hours, strain off the grains and put them into fresh sugar water. Do this 3 times.
- Your grains are ready when they look plump and the sugar water smells slightly yeasty and vinegary. Then start brewing as normal, following your water kefir instructions.
Never leave the grains in the same sugar water for more than 5 days. They'll run out of food. We don't recommend drinking the sugar water from the first few changes, as it will be very sweet and won't taste very nice.
How to rehydrate milk kefir grains
You will need
- Your dehydrated milk kefir grains
- Fresh cow's or goat's milk. Don't use plant milks while rehydrating, and avoid milk that's close to its use-by date
- A small glass jar
- A plastic or wooden spoon
- A cloth or kitchen paper and an elastic band to cover the jar
- A plastic sieve
Wash your hands, jar and utensils well in hot soapy water and rinse thoroughly. Never use bleach. Choose a spot at around 20 to 26°C, out of direct sunlight and away from bins, bread yeast and other ferments.
Waking up your grains
- Put the grains in about 250ml of fresh milk, cover the jar and leave it at room temperature for 24 hours.
- Every day, strain the grains into fresh milk, even if the milk hasn't thickened yet. You can throw away the strained milk, or use it in cooking if it looks and smells fine.
- Keep going until the milk thickens into kefir within 24 hours and smells pleasantly sour and clean. This usually takes 4 to 7 days, but can take 2 to 4 weeks. In a cooler room it may take 30 to 48 hours to thicken.
- Once your grains are making good kefir within 24 to 48 hours, they're ready. Carry on as normal, following your milk kefir instructions.
Troubleshooting
- Nothing happening after 10 days? Move the jar somewhere warmer and keep changing the sugar water or milk. If there's still no change, get in touch and we'll help.
- Mould? Mould is dry, fuzzy and raised, and sits on the surface. If you bought the grains from us recently and would like a replacement, don't throw them away. Cover the jar, don't drink it, and send us a photo so we can see it and help. Otherwise, throw away the grains and the liquid, and wash everything in hot soapy water.
- Fruit flies? Always keep the jar covered with a tightly fitted cloth. If flies have got in and laid eggs, throw everything away.
Still unsure? Contact us and we'll help.