kefir is too watery

[josefin]

Hello –

My homemade kefir sometimes comes out quite thick, like yogurt, which
I don't mind. But more often it comes out too thin, nearly watery. I
use raw cows milk and Yogourmet Kefir starter. I follow the
instructions on the starter package and let it sit for 20-24 hours in
room temperature. I know that the consistency can vary, but when it
comes out so thin (except for a creamy layer on top) I usually assume
that something went wrong and throw it out. Any ideas as for what's
going on? Suggestions are appreciated. Thanks!

[ooptec]

Hey,

I use the gelatenous grains and if mine is watery it is usually that
it has fermented longer or warmer. The longer it goes the more
definite the 'curds and whey'.

it's all good.

[Contego Bula]

Hello ... have you tried stirring it and then standing it in a dish of tap-hot water and see if it finishes culturing once mixed through.  You're using a starter and it may not be taking up the milk properly - stirring it may help, but warmth when you do will cause it to thicken and start to curd if you leave it that long.  

 

Cultures are sensitive to even minor temp. changes - my kefir grains go into almost hibernation mode as the weather cools off and then into hyperdrive as it warms up - do you always keep your culture in the same place, is that place subject to temp. changes?  If so - try moving it. 

 

Also, you may be over-feeding the starter culture using raw milk straight up.   Try leaving your milk in a glass jar overnight on the bench to 'age' and then using it as a starter milk ... you might find that the starter takes to it better than it does absolutely fresh. 

 

When you get a suitable batch - reserve a small amount [about 1/20ths of the normal volume] to use in the next culture.   Use at room temp, mix your new starter into it and then blend it into the new milk.   It should help the new starter mix to take and reactivate.  

 

Try reducing the volume of milk to one half of the recommended mix-ratio.   If you're using raw milk, it may not be thickening because it is 'real milk, straight up' and the mix has been raised on a commercialized version that hasn't met raw milk before.  It may be literally 'over-fed' - so try reducing your milk ratio by half and see it turns out a more consistent finish.  

 

Hope that helps ...

 

Cheers,

Em

 

www.elequity.com

[Brad Revell]

Realise a number of years have gone since this thread occurred however I have the same problem. 

My kefir has come out a lot more watery lately. I use raw milk most of the time and normal organic full cream milk when I can't get raw. I keep it in the same place which is typically warm. The last batch I started in the fridge because I was traveling and asked my wife to take out a couple of days before I made it home; hence why the it was probably more watery than usual.

@Em, do you recommend replacing the grains  after using them for a long time (+1 year)? 

Thanks,

Brad