“Kefir is worth the trouble of making. Like all things virtuous, you have to struggle to gain the reward. Trust me, the rewards are many.” Donna
In these summer months, has your kefir been fermenting faster and turning into curds and whey before you know it? In the summertime, kefir can change and many people think something is wrong with their kefir; then they throw it away which gives me complete anxiety! Don’t throw it away, it’s still good. Let me help you fix it. As your kefir grains grow and multiply and as the days get warmer, kefir starts fermenting really fast and before you know it the kefir has passed the thick and creamy stage and turned into whey and curds. This does not look very appetizing and can often taste really sour. There are a couple of things you can do. Let your kefir ferment for a shorter time and watch it closely to see when it gets thick, then strain it; or you can add more milk or less grains and this will help slow the fermenting down too.
Here’s a time-lapse video showing you how kefir separates over time:
If it has separated into whey and curds, don’t freak out! I have had people tell me some things they have done to make it creamy again and these ideas work pretty well.
I have a wonderful editor in New York who pulled the best from me while writing my book and became a great friend. I brought her kefir grains smuggled in my luggage when I went to New York, and she has been making kefir ever since. She sent me this message the other day when her kefir had been separating. I tried it and it worked great.
I made the best kefir I’ve ever made this week. After it separated I shook it up and just put it in the fridge with the grains in it overnight. I strained it the next day and it was the most creamy, thick consistency ever.
Mmmm… ~ Laura
A member posted this on my Biotic Pro Membership forum and this, too, works great.
I’ve been fermenting and following Donna for about a year now. It’s so wonderful . . . changed my life. Now, on to a little secret way I found to make kefir super creamy. After separating out grains, just put the entire batch, usually 1/2 gal, into my Vita Mixer and blend on low speed for 20 seconds. Pour back into 1/2 gal canning jar, put on plastic lid and place in fridge. Comes out super smooth and creamy. Seems the blending gets rid of the little lumps and changes the consistency to more like store bought kefir . . . maybe they blend too? Then, before pouring out of the jar, stir with spatula to get uniformity. Normally, the kefir will be thicker on top and thinner on bottom. Don’t bother with second ferment anymore as this new procedure works so well. One more hint, if you see whey at bottom of jar when removing from fridge, stir it versus shaking jar. The shaking frees up CO2 in the kefir and it can spit at you when you open it. Hope this helps.
Here is another great tip. Give your kefir a prebiotic like Ecobloom. Pre-biotics are food for bacteria and it will give your kefir something to eat, which will make your kefir creamy again. Give it a scoop of Ecobloom (you can get it here) and shake it up and place it in the fridge and let it do it’s thing. In the morning it will be creamy again!
Don’t throw it away if it separates! Use it to make a delicious smoothie with lots of fresh or frozen fruit. Summer kefir can be yummy kefir and taste like ice cream with lots of frozen fruit blended in a blender.
If your kefir is too sour, here are some tips in this blog to help lessen that. CLICK HERE: HELP MY KEFIR IS TOO SOUR!