Milk Kefir Growth (Days 1 - 7)

Two Images (Left) & (Right)
Left Image (Contains 2 jars - Left Jar & Right Jar)
Left Jar - Contains milk that has fermented for 24 hours in kefir grains from the jar to it's right.  This milk has been strained and should be void of any remaining milk kefir grains.  This jar will remain undisturbed for another 24 hours.
Right Jar - Contains fresh milk and existing milk kefir grains.  This jar will be agitated in some way to ensure even distribution of grains and a more even feeding.

Right Image (Contains 2 Jars - Left Jar & Right Jar)
Left Jar - Contains milk that has fermented for an additional 24 hours without any kefir grains present.  This will equate to a total of 48 hours of kefir fermentation.  The contents of this jar are not touched in any way shape of form during this second 24 hour fermentation period.  This allows us to see any curd and whey separation without interfering with it during the process.  When the contents begin to separate after the 2nd 24 hours period, they are ready to be consumed. 
Right Jar - Contains milk that has fermented for 24 hours WITH milk kefir grains.

Day 1 - Baby milk kefir grains arrive by mail.  4 oz whole pasteurized  cows milk added to jar with grains.  Jar agitated at 8 hour mark and 19 hour mark.  Left to ferment for 24 hours between 61-65 degrees F.

Day 2 & 3 - 1st batch of milk is strained into an additional jar to ferment without grains for another 24 hours.  Another 4 oz of whole pasteurized cows milk is added to first jar (Right Jar) to ferment for 24 hours.  No separation in second jar after second 24 hours fermentation.

Day 3 & 4 - 2nd batch of milk is strained into an additional jar to ferment without grains for another 24 hours.  Another 4 oz of whole pasteurized cows milk is added to first jar (Right Jar) to ferment for 24 hours.  After 24 hours, both jars had fermented very well.  More milk will now need to be added.  Batch 3 looked like cottage cheese after only 24 hours.  Batch 2 looked and smelled like yogurt, amazing.

 Day 4 & 5 - Batch 3 was disposed of as it was too thick to strain off.  In order to remove the majority of the contents, fresh milk was added and mixed well then strained.  A lot of curd had combined with the kefir grains from this batch.  I decided to add 12 oz of milk for batch 4.   After 24 hours with 12 oz of milk the fermentation was tremendous.  I will be upping the milk to 16 oz.

Day 5 & 6 - The kefir had to be strained through a regular pasta strainer today as it was too thick for the fine mesh strainer.  The grains seem to be doing well and growing fairly quickly.  16 oz of milk is now being used for Batch number 5.

Day 6 & 7 - I made the mistake of changing milk recently to a type that had an off smell and taste to it.  I didn't want to drink it, so I fed it to the grains instead.  Now the smell had gone from yogurt to a bitter unpalatable mixture.  So for Batch 6 I switched it to something without much of a smell or and off taste.  Hopefully this will solve the yeast problem.

Day 2 (Kefir Grains Strained For 1st Time)

The materials needed are as follows:  2 glass mason jars, fine mesh strainer, fresh milk, napkins / paper towel, rubber bands, scale (optional).

The first thing I did was slowly strain the fermented milk with the kefir grains through a fine mesh stainless steel strainer into jar number 2.

The majority of the milk kefir grains remained in the first jar. This made weighing the grains impossible.

The small amount of grains that did make it into the strainer were simply removed by hand and added back to the first mason jar. 

After only 24 hours, the amount of kefir grains in the jar look much larger than when they arrived in the mail.  It appears as though they worked like a sponge absorbing all they could and expanding at the bottom. 

They appear to have doubled or more in size in only 24 hours.  This could simply be due to milk globulating or curd around the grains.  Either way it's exciting to see something more than what arrived in the mail yesterday.

A small amount of milk remains with the grains after they have been strained into jar number 2.  This helps with the microbial colonization as well as PH levels.

As the milk kefir is still very small and in a new environment, store bought pasteurized whole milk was chosen.  This is for a number of reasons.  The main ones being that it is much cheaper to "waste" store bought milk to bring the kefir up to par, than it is to use certified organic raw cow's milk. 

The second reason for using small amounts of pasteurized milk is to give the milk kefir grains a full advantage.  As store bought milk is essentially "dead", it will provide little competition in the form of live microbial action for survival against the kefir grains.  This allows the kefir to have a stronger microbial presence in a smaller quantity of milk which helps ensure a stronger colony and limits any potential interference.

I will not be rinsing my grains between batches as this goes against traditional methods and can negatively interfere with both the PH and the growth rate.

Once the grains are producing full separation of curd and whey in the grain free second jar, the transition to raw milk will be made.  Until then, it's cheaper, easier and safer to use store bought milk.  It will be thrown away anyway as I wont be drinking it until it has transitioned to raw milk.

Day 1 (Baby Kefir Grains)

Milk kefir grains arrived by mail today.  I was surprised how small they were.  There couldn't have been more than 1/2 a teaspoon full in total.

I poured 4 oz of whole store bought pasteurized milk into a clean glass jar.

I then cut open the packaging the kefir grains came into and did my best to squeeze them into the milk.  The grains had a distinctive sour aroma to them.

Once the grains had made their way into the jar, I very gently made a swirling motion with the jar to ensure even distribution of the grains.

The jar was then placed on a shelf in the basement where average temperatures range from 60 degrees to 68 degrees F.  To prevent contamination or unwanted visitors a napkin was placed on top of the jar and secured with a rubber band.

The jar will again be gently swirled by hand at the 8 hour mark, to promote a more even microbial feeding.  The jar will remain like this for 24 hours.  After 24 hours, the jar will be strained and fresh milk added.