When cultured precisely, milk kefir has a thick yet pour-able consistency, like buttermilk or heavy cream. But it can also take on other consistencies.
Because these factors – time, temperature, and the amount of milk being cultured – often differ from day to day, milk kefir may differ in flavor and consistency from day to day as well.
While under-cultured milk kefir looks just like milk and should be left to continue culturing, over-cultured kefir has a thickness that can make separating the grains difficult.
Download our Milk Kefir Guide book today with tips and tricks for straining kefir grains from over-cultured kefir. Our guide will show you how to easily separate curds and whey, allowing you to enjoy delicious, homemade kefir every time.
STEP 1: IDENTIFY OVER-THICKENED MILK KEFIR
- Milk kefir can look like a thin yogurt when it has just finished culturing. At this point it is pretty simple to pour it through a strainer and remove the kefir grains. Beyond this point the kefir begins to thicken into a more solid mass, as shown at right, in which little pockets of whey begin to appear between the thickened curds.