How Long Does Kefir Last? #AskWardee 060 (2024)

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How long does kefir last?

Good question, and I get it a lot. And most recently from Lori L.

Lori, I havegood news…

…homemade cultured dairy usually lasts longer than anything you could purchase at the store.

How long, though? It depends on whether you’re keeping it at room temperature, in the fridge, or in the freezer.

And sometimes it’s still good even though a lot of people would have tossed it out already! (There’s no need to waste good kefir!)

I’ll share the answer below — it’s the topic of this week’s #AskWardee.

I broadcast #AskWardeeliveeach Wednesday at 10am Pacific (1pm Eastern) on Periscope and Facebook Live. Both the podcast and video replay of this week’s show are below. Enjoy!

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The Question:

Lori L. asks:

How long can I keep homemade kefir in the fridge?

My Answer:

Lori, you’re asking just about the fridge, yet I’m going to include timing for all storage methods (room temp, fridge, and freezer).

The simpleanswer for how long kefir lasts is:

at room temperature (68 to 78 degrees F) — 1 to 2 days
in the fridge (40 to 50 degrees F) — 2 to 3 weeks (or longer)
in the freezer (0 to 25 degrees F) — 1 to 2 months (or longer)

Basically, that’s the timeline for how long kefir lasts.

The Long Answer

NoticeI put “or longer” after the fridge and freezer specs.

Kefir can technically last longer than the official timelines suggest.

Here’s the scoop.

In the fridge, the kefir activity slows down, yet the culture keeps working (albeit slowly) so the kefir will get more and more sour and “cheesy”. Even though it hasn’t technically gone bad, a lot of people don’t care for it when it smells or tastes this strong. It could completely separate into curds and whey, or milk kefir could thicken up considerably and get quite strong. As long as it doesn’t smell repulsive (like rotten repulsive, not strong repulsive) then it can be used as kefir cheese, in dressings, in smoothies, or even eaten by someone whose palate can stand it. (Here are 8 other yummy ways to use kefir!)

If the kefirever develops mold on top, it’s possible that could be skimmed away and the rest is fine. (A smell and/or little taste will tell you for sure.)

In the freezer, the biggest issue with kefir “lasting” is freezer burn. (Plus, there may be some loss of probiotics.) Freezer burn doesn’t taste great, as you probably know. To fend this off as long as possible, double or triple bag your frozen kefir or consider vacuum sealing it.

What About Yogurt?

Homemade yogurt and other cultured dairy have similar timelines for how long they last.

If you haven’t yet grabbed my Free Raw Milk Yogurt Recipe, please do! There’s a secret ingredient that keeps it thick instead of runny. Plus, it’s faster and easier than most recipes — and you can make it with pasteurized milk, too.

Helpful Links:

How To Make Milk Kefir (and why it’s so good for you)
Free Yogurt Recipe— it’s faster and easier than most recipes, and you can make it with pasteurized milk, too!
(included with TCS membership)
8 Yummy Ways To Eat Kefir
Many of these probiotic salad dressings are made with kefir!
Kefir Cheese Balls

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How do you store your kefir? How long does it last for you? What do you do with it if it gets too strong?

...without giving up the foods you love or spending all day in the kitchen!

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

Jean says
February 12, 2017 at 9:09 pm

I’m new to this so question is what to do with kefir grain when I store the curds and whey in the frig? I know I can make more but can only eat so much as I’m the only one eating this.
Thanks so much.
Reply
- Millie Copper says
  February 13, 2017 at 1:59 pm
  
  Hi Jean,
  Put it in a little jar with a bit of milk and keep in fridge. Change milk weekly. Only enough milk to cover. That is how you take a break from making it, but still keep it alive. 🙂
  Millie
  Traditional Cooking School Support
  Reply
  - Ana says
    February 21, 2018 at 10:26 am
    
    Hello,
    Is this doable long term? Because I prefer the taste when the milk ferments in the fridge and I like how it’s way less work
    Reply
    - Danielle says
      February 21, 2018 at 4:02 pm
      
      Hi Ana,
      You’re doing the main ferment in the fridge?
      I don’t know the timing of it but I think it could ferment, it just takes longer because it’s cooler. The only drawback is if lactose is an issue, that it may not be fully reduced unless the fridge ferment was extended quite a bit longer than the room temp ferment (and again, I don’t know the timing). 🙂
      ~Danielle, TCS Customer Success Team
      Reply
      - Ana says
        February 22, 2018 at 5:57 am
        
        Hello,
        Thanks for the answer!
        See Also
        Ginger Molasses Cookies
        Yeah, the fermentation is quite long, since I leave it in the fridge for a week and only then strain the kefir and change the milk.
        Lactose is not an issue for me.
        I was just worried about the grains, if they could start dying or something since they are in the fridge all the time.
Tammy says
March 8, 2017 at 12:31 pm

Or longer . . . .
Last week, I found some Kefir in the back of our refrigerator – from early December! It smelled, well, quite strong and a tad bit alcoholic. But not at all in a bad way! I tasted a tiny bit and it was surprisingly quite good; we’ve used it for “sparkling” smoothies since.
(PS – While we typically don’t drink alcohol, we aren’t opposed to it either. I do keep Vodka on hand for tinctures and extracts.)
Reply
Vicki says
March 22, 2017 at 3:16 pm

Can you dehydrate kefir grains
Reply
- Haniya Cherry says
  March 23, 2017 at 2:38 pm
  
  Absolutely! Here’s a whole post on the subject: How To Dehydrate Kefir Grains 🙂
  Reply
Peter mc laughlin says
April 30, 2017 at 10:58 am

Hi, I I’m off for two weeks soon so I was wondering how to keep my Kefir alive meanwhile. Thanks for the advice.
Reply
- Danielle says
  May 1, 2017 at 12:47 pm
  
  Hi Peter,
  You can store your kefir grains in the refrigerator. Be sure they are covered in fresh milk.
  ~Danielle, TCS Customer Success Team
  Reply
Abhishek Gaurav says
March 12, 2018 at 9:56 pm

After i add the kefir grains to milk ? What is the minimum time i can consume the milk??
Reply
Vicki Henry says
March 13, 2018 at 2:12 pm

Hi Abhishek,
The milk kefir should culture for 24 – 48 hours after the kefir grains are added to the milk.
When it through culturing, remove the kefir grains (use for your next batch) and your finished milk kefir should last:
at room temperature (68 to 78 degrees F) — 1 to 2 days
in the fridge (40 to 50 degrees F) — 2 to 3 weeks (or longer)
in the freezer (0 to 25 degrees F) — 1 to 2 months (or longer)
Hope this helps!
~Vicki, TCS Customer Success Team
Reply
BJ says
April 19, 2019 at 6:45 am

I have strain the kefir grains and kept the kefir milk. It was kept for quite awhile that the whey is separated giving a layer of white milk. Your article mentioned as long as it does not smell bad, it can be consumed. So, without the grains, does this comment still applies? This kefir milk may be at least 6 months in the fridge. I am thinking if it is still worth the effort to try to make cheese with it. Appreciate your advice.
Reply
- Danielle says
  April 20, 2019 at 2:55 pm
  
  Hi, BJ.
  6 months may be too long. You could try it and see how it turns out. Let your nose be the guide.
  ~Danielle, TCS Customer Success Team
  Reply
  - BJ says
    April 22, 2019 at 4:07 am
    
    I will try to make cheese but it does not have any more grain in it. So, if it still smell ok, does it still has nutrient after keeping for so long?
    Reply
    - Danielle says
      April 22, 2019 at 6:42 am
      
      After six months, with no grains at all there’s likely no probiotic benefit. You could try to drip out for cheese but it is likely there is no probiotic benefit left and it may not make any cheese.
      You may want to start over. I’m sorry.
      ~Danielle, TCS Customer Success Team
      Reply
Neville says
November 23, 2019 at 5:51 pm

Can you only drink a certain amount of kefir milk in a day.
Reply
- Peggy says
  November 25, 2019 at 12:46 pm
  
  Hi, Neville,
  Kefir as beneficial bacteria that is great for your gut, one cup a day is a great place to start. 🙂
  ~Peggy, TCS Customer Success Team
  Reply
Arctic says
April 10, 2020 at 9:44 pm

Ok what about specifically a half gallon of lightly pasteurized, non hom*ogenized milk kefir without grains that’s been untouched in my mini fridge in the basem*nt for 2 months? I have a terrible sense of smell, so I’m not sure if I should trust that alone?
Reply
- Danielle says
  April 14, 2020 at 6:01 am
  
  Hi, Arctic.
  Generally speaking, 2-3 weeks in the refrigerator is the “life” of finished milk kefir.
  ~Danielle, TCS Customer Success Team
  Reply