Like everything else about this amazing probiotic culture, storing kefir grains is too easy for words! This article shows how I do it.
Kefir grains increase usually about 20% to 25% each time you make a batch. Sometimes they will increase more and sometimes very little (maybe they get tired occasionally!). So to maintain the regularity of the amount of kefir you are making you should keep the amount of grains in the milk relatively the same for each batch.
One of the problems people will have with making kefir at home, is that they put ALL of the grains back into new milk. What will happen is that there are more hungry bacteria and the milk will ferment a lot sooner than expected. It is no real problem, but just makes it a little harder to time things.
So, you need to take off the extra grains. It is great to store some in case you ever have a whoopsie of some kind and lose your grains. It is also lovely to be able to give grains away to your friends and family.
The way I store my grains is simply to freeze them – easy peasy.
1: Put the kefir grains into a ziplock bag:
2: Cover the grains with a little bit of milk:
3: Put the bag into the freezer.
I have actually used this method for safely storing kefir grains for more that six years at a stretch, with no problem. All they need is to be revived – and this just means doing the normal kefir making process for a day or two. Discard the produce for the first couple of batches. Then your kefir grains should be alive and kicking once more, and all ready to set to work for you.