Yep, the refrigerator...Re: Help! Kefir culturing out of control..

I know EXACTLY what you mean!

I've always had non-homogenized organic milk, but occasionally get raw...the difference in milks IS phenomenal on the grain growth! The non-homogenized had them growing way too fast, but with the raw it's totally out of control (lol).

I'm now putting 1/4-1/2 cup of grains in a quart jar and filling it 3/4, shaking it, and putting it in the refrigerator (I do two quarts at a time). It's generally ready to strain in 2-3 days (sometimes less, sometimes more)...and I do try to shake them at least once or twice daily.

I strain each batch and keep it what I don't drink from each batch in a 1/2 gallon jar (also refrigerated)...and then always have a daily supply from the 1/2 gallon jar.

Every 7-10 days or so after I strain off a batch of kefir off, I put the grains in a glass bowl and add a cup (or so) of milk and let them sit on the counter for around 8-12 hours. It seems to me they appreciate a few hours of 'warmth & rejuvenation' after being refrigerated for so long. That seems to keep 'em healthy :)

Kefir On!

Uny