Help with Kefir

[Horsetrainer110]

A very kind soul sent me kefir grains. I've had them almost 2 weeks. I've been reading everything I can on the subject but I still have questions.

I'm using raw milk. I put fresh milk on my grains every night, and the next night I strain and repeat.

I think I'm over doing my "soaking". When I get in at night everything is separated....liquid on bottom and curds on top. I strain and put in fridge. It keeps separating and is never creamy. I shake and use it in a shake or something, but I can't bring myself to drink it straight because it keeps separating...

Am I leaving it to ferment for too long?

How long do I strain? There is nothing "creamy" about this....whey (liquid strains into the bottom, and I have to pick out the grains from the curds in the strainer, and that isn't drinkable....

This is harder than I thought it would be!

[Dottie]

I did a quick google search and found this:

I had made several good batches with them, but the last three batches have had poor texture--cheesy curds up at the top, and mostly whey down below. I tastes fine, but that good thick texture of kefir is missing. I've used mostly raw milk, leave it on the counter over night or a little longer, and agitate the jar from time to time. What could I be doing wrong? Thanks!

In warm weather, kefir grains use up the lactose much faster than before. Remove half the kefir grains from the jar and that will help but not totally solve the poor texture. A really good way to get smooth and creamy kefir is to put your jar(s) in a cooler with water and add ice from time to time to keep the water between 60 and 70 degrees.

Whenever the kefir separates in the jar before 24 hours is up, I tell people to give them more milk. Using enough milk also makes a milder, more pleasant drink.

[Horsetrainer110]

thanks....so I should add more milk and perhaps remove some of the grains...

[Dottie]

It sounds like it's over-fermenting. I'd suggest cutting the "room temp" time down by 2-3 hours and checking it at that time to see how it's coming along.

[Horsetrainer110]

I checked after about 14 hours and it was ready so I will add more milk and check more frequently. Thanks!

[KSH]

I had this problem A LOT when i used to make Kefir.. I also used raw milk and I believe that its the amount of milk you are using. You need to use more OR use less grains. When you take some out you can eat them. The texture is pretty rubbery and they taste tart but they are good for you and they arent that hard to choke down .... You could also try cutting down on the amount of time you let them ferment. Or try all the above.... I also used mine in smoothies most of the time because of the separation. Sometimes i would get great creamy kefir, but most of the time it was chunky or completely separated. Some people say thats the best way to make it. They make the kefir, strain it (taking out the grains) and then let it sit out an additional day to further ferment (if you were to leave the grains in too long it would stress them out).. Good luck.

[shirleychef]

You got the right info. Since the grains increase you must either increase the amount of milk or decrease the amount of grains if you only want a certain amount of kefir each day. Take your "extra" grains and stick them in milk in the fridge, they can be your back up supply in the event that something weird happens to yours.

In just a short period of time the grains multiply and thus kefir the milk too quickly causing it to separate.

Have fun finding the correct amounts.. it can take a few days to work out the right grain to milk ratio that works for you.

[Horsetrainer110]

I think I've got it now....I have had 3 days of "creamy" drinkable kefir.....

[shirleychef]

Depending on where you live... it will change with the seasons. My house is cold in the winter so my milk kefirs slower. Sometimes in the summer when the house is over 70 degrees it kefirs really fast.

Happy Kefiring!

[Horsetrainer110]

I check every 4 hours....so I can hopefully catch it if it kefirs faster than normal.