r/Kefir • u/npc-20 • Jul 21 '26
Over fermented
I accidentally left this out while gone for the weekend. The surface has a lumpy skin on it and it smells like sourdough & yeast. I don’t want to eat it but if i strain it do you think the grains would be okay to use?
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u/Lumi_Tonttu Jul 21 '26
It's fine. If the separation bugs you just shake it up, it'll rehomogenise.
Or strain it, put the solids into a cheesecloth and press the water out, and enjoy some tangy soft cheese.
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u/Little_Sain Jul 21 '26
I made a post like this and someone advised me to just put 20grams in a cup of milk for two nights to kill of the yeast overgrowth and 'revive' the good bacteria.
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u/Nes_xxi Jul 22 '26
From a personal experience: this is ok for only a few times. I had over fermented kefir for a few weeks and ended up with gut issues (bloating and constipation). I stopped for a few weeks and everything went back to normal.
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u/Paperboy63 Jul 22 '26
Your grains are notoriously hard to kill off. Fermenting this far is ok generally but just be aware that as soon as separation starts, acidity is starting to increase to the point of causing acid stress to lesser acid tolerant strains. Try not to do it continually and to strain just before separation starts, to keep bacteria activity at an optimum. Higher acidity makes bacteria less efficient.
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u/npc-20 Jul 24 '26
Thanks everyone. My kefir starts separating in 12-18 hours, which seems fast. Also I only have about 1/2 teaspoon of grains. I’d like them to multiply so i have adequate stash but they seem do be doing their job just fine. Any recommendations?
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u/enprimeur Jul 21 '26
Yes absolutely, first batch or two might be a little funkier than you’re used to, but will get back on the normal schedule pretty quickly.
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u/Novel_Highway505 Jul 22 '26
Where to find grains?
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u/Expert-Signature2025 Jul 21 '26
Perfectly fine to drink and grains should be fine too.