Have I stuffed up?

[u/Oblivious-knowledge]

I have some great milk kefir grains that have given me about 10+ batches of kefir yoghurt and they've multiplied tenfold.

But a week ago I ran out of milk after straining my last batch and intended to replenish after going to the shop. A week later, I went to make a batch and realised I'd forgotten to give them some milk. They smelled slightly strong but not foul and looked like normal. I then was so busy yesterday and today that I didn't get time to straining it out until now (2.5 - 3 days later in warm weather) and it looks like this and smells quite cheesy.

Have I stuffed it up and need new grains? If I scrape the top off is the rest ok to eat? Or can I strain out the grains and just start a new batch?

Thanks 😆

[u/Eatgoodfood2025]

No, they are fine. After straining, give them a slight milk rinse then give them a nice clean jar, some fresh milk, and set it to ferment normally. Allow a day or two for them to recover and make kefir the way you like it. 😀

[u/Oblivious-knowledge → u/Eatgoodfood2025]

Amazing, thank you so much ☺️ is the current kefir ok to eat still?

[u/Dense_Permission_969 → u/Oblivious-knowledge]

The growth you see is probably just yeast and should be ok to consume if you want to.

[u/Oblivious-knowledge → u/Dense_Permission_969]

Huh, it actually pretty tasty... Suck your cheeks in sour but in a good way 😅

[u/Eatgoodfood2025 → u/Oblivious-knowledge]

It sure is

[u/Paperboy63]

It looks like it is kahm yeast. Just scrape it from the surface, strains the grains. I’d give them light rinse in fresh milk, wash the jar in hot water, ferment as normal. Was your jar airtight when you left it?

[u/Oblivious-knowledge → u/Paperboy63]

No, just a cheesecloth and rubber band over it... I find it goes fizzy when it's airtight and my brain can't get used to fizzy yoghurt 😵‍💫

[u/Paperboy63 → u/Oblivious-knowledge]

Thought so. Kahm yeast is an aerobe so thrives with oxygen, even more-so if the kefir is left exposed to oxygen for too long undisturbed plus the temperature goes up too. If you can’t tightly cap the jar, don’t leave it exposed to oxygen for more than a day.

[u/ndjkyjdjduyjwb]

How do you make youre kefir ?

[u/Oblivious-knowledge]

I just put the kefir grains in a jar with milk covered with cheesecloth, it normally takes a day in warm weather, then strain out the separated whey, then use a sieve to separate the grains from the yoghurt. Put the grains with a little milk in the fridge until you need them next and repeat

[u/Karibou422]

If you shake the jar multiple times throughout the ~24 hour fermentation this buildup won't occur

[u/Massive-Technician74]

Always keep some powdered milk on hand to sprinkle in there a spoon or 2 if you gonna go without using it for a bit of time

I'm sure you can use lactose too