Period and conditions for storing kefir in the refrigerator (GOST and basic rules)

Kefir is classified as a fermented milk product for daily use. This drink is popular in many countries due to the unique set of bacteria and fungi formed as a result of milk fermentation. They are of great value for the human body, acting as probiotics. Thanks to these substances, intestinal function is stabilized, which affects the normalization of the body's metabolism and immunomodulation in general. Therefore, fermented milk products are recommended for people with various diseases, including tuberculosis. But it is beneficial bacteria and fungi that make the storage of kefir very short, since the fermentation process does not stop and ultimately makes the drink unsuitable for consumption. We’ll talk further about how and how long you can store kefir.

How to choose

It must be said that a drink in a glass or cardboard container retains its qualities better from the moment of production to sale.

First, you should familiarize yourself with the release date of the product and its composition. It is important to remember that natural kefir does not contain anything other than milk and sourdough. If the manufacturer indicates some other components, it is no longer kefir, but a different product.

Among the wide variety of fermented milk drinks, you should find one whose shelf life does not exceed 7 (maximum 14) days. Products with a longer shelf life most likely contain preservatives.

You need to choose products whose release date is less than two days.

The packaging must not be swollen or damaged. Such signs indicate the presence of air inside, which makes the drink unsuitable for consumption.

High-quality kefir has the following characteristics:

• lack of serum on the surface;
• uniform white color;
• pleasant fermented milk aroma;
• homogeneous consistency.

Reviews from experts

Feedback from specialists is no less pleasant. Pediatricians recommend including “Agusha” kefir in a child’s diet from 8 months. They confirm that without this fermented milk drink it is impossible to establish proper intestinal function. Children who do not drink it often suffer from constipation, unstable stools and painful sensations in the abdomen.

Fermented milk products “Agusha”, and especially kefir, will help to gently solve these problems and provide all the conditions for the harmonious growth and development of the child. Its 200 ml package is exactly the norm that every baby should drink daily. Kefir should be present in every child’s diet.

Under what conditions should it be stored?

Kefir is a perishable product, and in addition, it is very susceptible to storage conditions. Therefore, in order to maximize its freshness, you need to follow some rules.

The optimal storage temperature for kefir is -2°C -+3°C. Due to the fact that the average refrigerator temperature is +5°C, fermented milk products should be stored on the shelf closest to the source of cold.

Kefir, which contains special preservatives, is stored in a cold place for up to 10 days.

When drinking kefir, it is important to know that if a fresh drink (up to 2 days from the date of production) has a laxative effect on the intestines, then after 3–4 days the opposite effect occurs. Each subsequent day of storing this product in the refrigerator leads to the formation of more acid and a percentage of ethyl alcohol. On the third day, the alcohol percentage can reach 0.88%.

Results

The storage time of kefir is limited due to the fact that during the production of this fermented milk product a certain starter is used. The use of this composition turns kefir into a perishable product and only the addition of certain beneficial microorganisms extends its shelf life. To prevent severe food poisoning, kefir is kept exclusively at low temperatures, and at the first signs of spoilage, the only possible use of the drink is as one of the components of dishes that require serious heat treatment.

Video: how to freeze milk, cheese, cottage cheese, kefir, butter and other dairy products

How to freeze milk, cheese, cottage cheese, kefir, butter and other dairy products

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Storage in open containers

• The shelf life of kefir depends on the conditions in which it is located and the degree of sealing of the packaging.
• From the moment the package is opened (its type does not matter), kefir can only be stored for 24 hours. After this time, the product will begin to actively sour and lose most of its beneficial properties.
• The drink, which is in an open package, must be consumed within 36 hours. This is the maximum period after which it is better to dispose of the remains.
• A fermented milk drink left on the table will turn sour over the next 4 to 6 hours.

Shelf life of different types

According to sanitary standards (GOST) for storing kefir, its recommended shelf life is:

• natural in glass containers – 36 hours;
• in plastic packaging – 24 hours;
• in polymer containers – 72 hours.

The baby food product “Agusha” can be stored for 8 days due to the presence of reconstituted milk in its composition, which can be stored much longer than whole milk.

Kefir prepared at home with the addition of starter, or based on a factory-made fermented milk drink, can remain fresh for 2 - 3 days. The duration depends on the conditions and cooking time.

Storing homemade kefir in the refrigerator cannot last more than 5 days. After this, it will begin to actively sour.

Cottage cheese from homemade kefir

Kefir with a natural composition produces a very tasty and tender granular cottage cheese. This is suitable for further baking (cheesecakes, cheesecakes) and for baby food.

To evaporate the moisture and get cottage cheese, follow the instructions:

1. Prepare a water bath: you will need a large wide saucepan and a glass jar of a smaller diameter.
2. Fill the jar 2/3 full with kefir.
3. Place a piece of thick cloth on the bottom of the pan. Place the jar of kefir inside and pour water into the pan so that it rises slightly above the level of the sour milk.
4. Place the water on low heat. The kefir will heat up slowly.
5. Watch for the moment when bubbles begin to appear in the drink. Time it for 5 minutes and wait.
6. Prepare a colander, line it with gauze so that a minimum of curd flows out.
7. The longer the kefir sits in a water bath, the drier the curd grains will turn out.
8. Take out (just carefully!) the hot jar of kefir and pour the contents into a colander.
9. Leave the cottage cheese for half an hour, let the moisture drain under its own weight.
10. The last step is to cover the cottage cheese on top, press it with some dish and leave for another couple of hours.

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Kefir should not boil, otherwise the cottage cheese will not turn out. That is why housewives are cunning with a water bath and low temperatures. And, of course, the best option for making cottage cheese is homemade kefir.

The expiration date on the packaging is indicated for a reason, so it is better to adhere to the indicated dates. Do not risk your health and do not cook with kefir that has expired by a week or more. You can always buy fresh product in the store.

Biokefir

In recent years, fermented milk products with the addition of bifidobacteria have been gaining popularity. They contribute to the normal functioning of the intestines and the restoration of its beneficial microflora after the use of antibiotics and other potent drugs.

Proper storage of biokefir largely depends on its degree of maturity. This drink can:

• have a mild effect (1 day from the date of manufacture);
• moderate effect (2 days);
• strong effect (3 days).

Such kefirs differ in their carbon dioxide and alcohol content, which increases as the product matures. The storage conditions and periods for biokefir are usually indicated on its packaging.

This drink is consumed depending on the desired effect, but three-day kefir has the most powerful effect.

Useful properties and contraindications

Everyone knows that kefir is one of the healthiest fermented milk products. It normalizes intestinal microflora and strengthens the immune system. But children's kefir "Agusha" is considered even more useful, since it is produced specifically for babies:

1. It is suitable for the first feeding according to the age of the child.
2. Does not contain preservatives, dyes and GMOs, which means it does not cause allergic reactions.
3. Provides comfortable digestion.
4. Promotes proper growth and development of the child.

For several years in a row, Agusha kefir has been provided completely free of charge in special dairy kitchens. To do this, when your child reaches 6 months of age, you need to contact your pediatrician for a referral, and then receive a tasty and healthy fermented milk drink for your baby every day.

Storage at room temperature

If you store kefir outside the refrigerator, the processes of fermentation and souring will occur in it at a rapid pace. Therefore, you can keep this drink at room temperature for no more than 4 - 6 hours, in a place protected from sunlight.

Note! After 6 hours of storage without refrigeration, kefir becomes unsuitable for consumption.

Storing kefir frozen

Kefir can be stored in the freezer for 10 - 15 days. But after defrosting, it will lose its original structure, some of its taste and beneficial qualities. Therefore, it can only be used for making homemade cottage cheese, cheesecakes or casseroles.

General storage table

How to understand that kefir is spoiled

A fermented milk drink that has expired is hazardous to health due to its high alcohol content and various harmful bacteria. A spoiled product can lead to serious poisoning. Therefore, it is very important to be able to determine whether a drink is expired or not.

• First of all, the color changes. Fresh kefir, which does not contain additives, has a snow-white color. A yellow tint indicates that the product is spoiled.
• A swollen package is another indicator of kefir’s staleness. The release of a large amount of gases is evidence of active fermentation.
• The smell of an expired drink becomes sharper, with a sour tint.
• A clear sign of fermentation is separation into whey and sediment in the form of flakes. The drink itself acquires a bitter and sour taste.

It is advisable to buy kefir only in the required quantities, since this product is very capricious and demanding on storage conditions, if not observed, it is very easy for it to be poisoned. Kefir should be stored exclusively in the refrigerator on the coldest shelf, no longer than the period specified by the manufacturer.