Below are details explaining methods for shipping [by post] both milk-based or water-based kefir grains by postal or courier services.
Part 1 Describes three preferred systems used by the sender to prepare kefir grains ready for postage. The first system includes directions for shipping translucent water kefir grains.
Part 2 Explains the process and methods for reactivating kefir grains by the recipient at the receiving end.
PREPARING KEFIR-GRAINS TO POST IN FRESH FORM
For preparing milk-based or water-based kefir grains
Shipping kefir grains, which may take between 1 - 3 days to reach their destination [by post e.g.], may be sent fresh, by placing the grains in either a solution of sweet whey or with fresh milk [for milk-based grains only]. Water kefir grains may be shipped in a 3% sugar-water solution. The container of choice is a 100 - 200 ml [1/3- 3/4 cup] food-grade plastic bottle [obtainable from pharmacies]. Alternatively an empty plastic cola drink or mineral water bottle may be used.
Preparing traditional milk-based kefir grains:
Fill the bottle approx. 3/4 with a solution prepared with pre-boiled cooled water, mixed with 1-2 tsp of whey powder. Or fill the bottle 3/4 full with fresh milk. Add 1 - 2 tbs of kefir grains. Make sure not to fill the bottle more than approx. 90% with kefir grains + solution. Squeeze the bottle with one hand until the liquid reaches the rim. While holding the bottle with one hand [while still squeezing], place and secure the lid tightly with the other hand. The bottle should be left with little to no air gap. This procedure leaves the plastic bottle slightly distorted due to a partial vacuum. This is performed so as any CO2 gas is produced during transit, the pressure expands the bottle, forcing it back to its uniform state, and not cause the bottle to bulge out due to excessive pressure. This simple procedure reduces the potential risk of excessive pressure buildup during transit.
Preparing translucent water-kefir-grains [traditional Sugary Kefir Grains]:
The method explained above may be implemented for shipping fresh translucent water kefir grains [WKG], only if shipping time does not exceed 7-10 days. When shipping WKG, the preferred medium for shipping is prepared with a solution of water and sugar [not whey or dairy milk]. Approx. 2 tsp of sugar [sucrose] to 250 ml [1 cup] of water, plus 3 tbs of translucent WKG has worked well. An alternative medium may be prepared with 1 - 2 tsp of molasses with 250 ml of water. The latter solution produces less CO2 gas, which is favourable by reducing pressure buildup during transit.
NOTES: WKG should remain viable when shipped fresh, as explained above, for up to 10 days at ambient temperature.
SHIPPING PARTIALLY DEHYDRATED KEFIR GRAINS [please see footnotes]
For milk-based kefir grains only
Milk-Kefir grains may be shipped in a partially dehydrated state. This is useful when shipping time may exceed 5 days.
To partially dehydrate [PD] kefir grains, place the grains in a strainer and rinse with Chlorine-free clean COLD water to remove protein deposits from the surface of the grains. Alternatively, the grains may be placed in a bowl filled with fresh cold water and the grains are gently stirred to remove protein deposits from the surface of each grain. Pour the contents into a strainer to drain away the water and recover the washed grains. Gently pat-dry the grains by placing between a sheet of paper or cotton toweling. Finally, place the grains between two sheets of thin cloth or paper toweling. Keep in a warm spot with good ventilation and let dry at room temperature for 24 hours. Mix 2 parts by volume of *dry milk powder [DMP] with 1 part PD kefir grains. The PD kefir grains + DMP mixture is placed in a ziplock plastic bag and shipped in this state. Kefir grains shipped in this state will remain viable for approx. 2 months, depending on the extent of dehydration [the drier the grains, the longer they will store].
I use an electric-driven heat controllable food dehydrator to partially dehydrate kefir grains. Dehydrating at 25° C [77° F] for approx. 2 hours [until the outer-surface of the grains dehydrate]. This is performed so that the DMP does not adhere to the surface of the grains and to reduce water content.
Any form of dry milk powder may be used i.e. full cream or non fat, cow or goat's milk etc.
NOTES:This shipping method was investigated by a Professor of Microbiology, Professor J. M. Schneedorf, whom at the time was researching kefir at the University of Alfenas, Brazil. The parcel took approx. 2 weeks to reach the Professor by post. The grains were healthy and grew well in his laboratory. He also found that there was no evidence of any microbes, yeasts or molds cultivable from the actual DMP removed from the grains, after 4 days culturing under laboratory conditions.
This was likely due to initially sterilizing the DMP, before mixed with PD kefir grains. Sterilization was performed by toasting the DMP in a hot iron skillet for approx. 3 minutes [while continuously stirring the DMP]. Rapid cooling the sterile DMP to ambient temperature and then mixing the DMP with the PD kefir grains. The mixture was placed in a ziplock plastic bag before posting by regular airmail.
SHIPPING FULLY DEHYDRATED KEFIR GRAINS
Instructions for dehydrating Milk Kefir Grains
To fully dehydrate kefir grains, place the grains in a strainer and wash with Chlorine-free clean COLD water, to remove protein deposits from the surface of the grains. Alternatively, the grains may be placed in a bowl filled with fresh water and the grains are gently stirred to remove protein deposits from the surface of each grain. Pour the contents into a strainer to drain the water and recover the washed grains. Gently pat-dry the grains by placing the grains on a sheet of paper or cotton toweling. Finally, place the grains between two sheets of thin cloth or paper toweling. Keep in a warm spot with good ventilation and dry at room temperature.
The grains should be dried until they become hard and yellow in colour. This may take between one to five days, depending on temperature, humidity and size of the grains. Dehydrated kefir grains remain viable for up to 1 to 1-1/2 years if placed in a sealed container stored in the fridge [do not freeze]. I recommend adding *dry milk powder, adding enough to cover the grains, which will aid in preserving the dehydrated kefir grains more effectively.
Dehydrated kefir grains can be placed in a ziplock plastic bag, ready for postage.
*Any form of dry milk powder may be used i.e. full-cream or non fat, cow or goat's milk etc.
Instructions for dehydrating Water Kefir Grains
Dehydrate an amount of water kefir grains, by first rinsing the grains with fresh clean cold water. Place the grains on a sheet of white cotton or linen toweling and leave to dry in a well ventilated area. The grains should shrink to app 1/2 the original size and have the texture and appearance of large sugar crystals. Dehydration should take between 1 to 3 days, depending on size of the grains, temperature and humidity. The grains should remain viable in a dehydrated state, for at least 6 months.
CULTURING KEFIR GRAINS SHIPPED IN FRESH FORM
For culturing both milk-based and water-based kefir grains
Pour the contents of the bottle into a strainer and strain to separate the grains from the liquid [whey, milk or sugar-water media]. Discard the strained solution then follow the directions for culturing milk-kefir explained on the web here:
http://users.chariot.net.au/~dna/Makekefir.html#Utensils
or below regarding directions for preparing water-kefir on the web:
http://users.chariot.net.au/~dna/Makekefir.html#Kefir-d-acqua
Alternatively directions explained below may be followed regarding culturing water-kefir [under "Activating dehydrated water kefir grains"]
ACTIVATION OF PARTIAL OR FULLY DEHYDRATED MILK-KEFIR GRAINS
Place the grains in one cup of fresh milk and leave in a partially sealed jar, for 24 hour at room temperature. Strain and renew the milk daily, whether or not the milk coagulates. Anywhere within four to seven days, the 24 hour batches of kefir should begin to smell sour but clean and the milk should start to coagulate within 24 hours.
NOTES: When activating dehydrated milk-based kefir grains, for the first few days the culture-product may go through some unusual stages regarding producing an unusual aroma and appearance. An overgrowth of yeast is likely to occur during the first 3 - 4 batches. This may be evident as a layer of froth or foam forming on the surface of the milk. This should settle down as consecutive batches are prepared. This foaming is mostly due to initial friendly yeast overgrowth. Within 5 - 7 days, the yeast and bacterial components should find a workable and desirable balance between the two components, to produce a kefir without excess yeast activity. When the kefir begins to have a clean sour smell, with an aroma resembling fresh yeast [or beer-like], the grains have then reached a workable or desirable state of balance. From this point on, the kefir may be consumed for its appealing flavour and consistency.
Under some circumstances, activation period may take anywhere between 2 to 4 weeks. So perseverance with a little patience is required during this period. The grains should commence growth within 3 to 4 weeks. Within this time frame the grains should become white and slimy [the slime factor of propagable kefir grains], which is an indication that the grains have begun to grow. After the fifth week, any yellow or pinkish-brown grains should be removed and discarded. This should provide enough time for any slow to activate grains, a chance to awaken and begin propagation.
Please read FAQ 38 for further details regarding reactivating dehydrated milk-kefir grains, explained on the web here:
http://users.chariot.net.au/~dna/kefir-faq.html#reactivation
ACTIVATING DEHYDRATED WATER-KEFIR GRAINS
In an 8-cup glass jar, dissolve 4 to 6 tbs of cane sugar in 4 cups of cold fresh water. Add 2 to 3 thin slices of lemon and add the dehydrated water kefir grains. Place a tight lid on the jar and let sit at room temperature for 3 to 4 days, or until the solution is bubbly with a slightly sweet flavour. If too sweet let sit for 24 hours or longer. Strain the brew, rinse the grains with cold water and repeat the process for the next batch.
NOTES: The grains should commence propagation within the first week. As consecutive batches are cultured, the beverage should be ready within 48 hours thereafter. The grains should be reasonably clear and translucent. If the grains appear to begin to go brown and loose transparency, and reduce in over size [of each grain], rinse the grains well under a stream of cold tap water, then place the grains in a sugar-solution explained above. Then store the jar in the fridge for 5 to 7 days. Strain, rinse the grains with cold water and commence brewing at room temperature once again. Dry fruit such as one dry fig or dry sultanas or raisins etc., may be included after the first week. Slices of fresh apple, straw berries including a variety of fresh fruits may substituted or included with lemon.