Experiences mixing kefir grains?

(Family, Honor, Freedom) #1

Just getting started making my own milk kefir. I’d never tried kefir before - not even store bought. It’s not bad, I have to say.

My question is, has anyone mixed kefir grains from two different sources? What was the result?

I have a friend that talked me into trying it and was shipping me some of his grains. But, it was going to be a week before he could and, in the meantime, I started learning about it. Got excited, didn’t want to wait, so I ordered some.

Didn’t tell him though. :slight_smile:

So, I’m on my third fermentation and I expect his grains to be arriving soon. I don’t want to have two batches going. Should I just add the two? Throw one of them out? What’s been your experience?

(Bob M) #2

With all my experience in fermenting, I’d say there probably wouldn’t be any issue with mixing them.

I also want to start with kefir, transitioning to raw milk kefir. Haven’t started yet though.

(Family, Honor, Freedom) #3

We have a great dairy nearby where we get raw milk from grass-fed cows. It kind of grosses me out just knowing I’m intentionally consuming bacteria. They said the first batch might be too sour to drink - but it wasn’t bad. Just a strong yogurt taste. I’m enjoying (and getting over the “ick” factor).

(Joey) #4

I know nothing about kefir fermentation. But I’ve got loads of experience when it comes to fermenting pickles, sauerkraut, and kimchi. Each batch is unique - put differently, no two are the same.

With that said, I would be inclined to keep the batches separate - mix some if you want, but preserve the ability to return to each as an individual lineage. This would be in case you find the mixture to be less satisfying in some aspect than the separate components.

If you mix all of your blue and yellow paint together, you can’t ever get away from having some shade of green paint if you didn’t save any of your original blue and yellow somewhere.

Just my free advice.

(Family, Honor, Freedom) #5

That’s a good point. Maybe I’ll keep them separate initially and, if I can’t tell the difference, then combine them.

(Allie) #6

When I was making kefir years ago, it was advised not to use raw milk as the bacterias compete with each other and give poor results. Obviously I had to try it, and the results with raw milk were poor.

(Family, Honor, Freedom) #7

Interesting. Do you just use pasteurized whole milk then?

(Judy Thompson) #8

I’ve made kefir with both raw and ultra-filtered milk(pasteurized) and they have both worked fine. But it’s true that all grains are different. Some grains I ordered from Amazon made kefir so sweet I had to throw it out. The grains we passed around in the raw milk co-op were large and fast growing and so delicious. I agree that you might experiment. Keep them separate and when you’re familiar with both stains try mixing a small amount of each in a batch to see what you get.
You might also find different uses for each, possibly for drinks, sauces, soups, baked items. You’ll be a kefir artist!

(Allie) #9

Yes that’s what I found worked best.