Packaged in BPA-free plastic (double bagged). Glass jars available upon request.

Just pop the baggie in the fridge until you are ready to begin using it. If it will be sitting for longer than 3 days, add fresh milk to the bag or drain the old milk and replace with fresh milk for an even longer shelf life!

YES! Depending on culturing time, house temperature, milk type, and many other factors the texture of your homemade kefir can vary. Ours is typically thick and creamy/yellowish at the top. This is a result of the cream in the milk!

Plastic is best, with decent sized holes. Mesh is not ideal since kefir can be thick and passes more easily through medium sized holes. Try a plastic pasta colander if you'll be using lots of grains.

What you're seeing is likely kahm yeast and is actually perfectly safe to consume. It is typically white/cream colored and powdery. It is usually a factor of humidity and air flow. Kefir really likes good circulation and a good way to avoid kahm yeast is to change your covering from something that breathes less (like a napkin or paper towel) to something that breathes more (like a cheesecloth). The more air flow, the better. It also helps to store the jar in an open area, such as above a fridge. Storing it in a cabinet is not advisable.

Whenever you experience kahm yeast, you can just stir it up with the kefir/grains and then strain out the grains. Following the tips above should limit the kahm yeast you generate in the future!