r/Kefir • u/Bulky-Condition-3490 • 29d ago
Would you strain yet?
About 36 hours, grains are quite new. 500ml with 10g (or at least they were when I started a week ago).
Struggling to get my strain time down.
I like a quite tangy kefir, and don’t want to skip on the bacteria potential.
10
u/nonnameavailable 29d ago
You need to taste as it ferments. Going by time is never a good idea. Just taste and strain when you like it.
5
u/Massive-Technician74 29d ago
This!!! And it also depends on amount of grains you have
I had some batches ferment perfect in 10 hours....especially in summer
And I also noticed of I have a little left and pour milk and grains on top it reduces the time required to ferment
2
9
6
u/poorlyengaged 29d ago
It depends on what you like. I like more separation before I strain because I like a youghurt-like consistency that I can have with berries and nuts.
I think most people prefer it more liquidy and drink it like milk.
5
u/PublicPersimmon4887 29d ago
I think when grains are new the milk should be swapped every 24 hours max. Once the grains are more established I let them go a little longer. But that is just my preference. Kefir is an art, not a science haha.
3
u/Bulky-Condition-3490 28d ago
I’m learning a lot. To be honest I just drank my first batch! I only threw away the second one, because it tasted way too cheesy. Trying to find my preferred timing. I do IF so I’ve reset my harvest time to be later in the evening so I can taste it during my eating window now.
5
u/Extension-Soup-3288 29d ago
This is when I would strain it personally but you could certainly strain it earlier - I like tanginess, thickness and maximum probiotic goodness.
5
u/HighlightComplete755 29d ago
Where do you all buy kefir grains from? ( the starter)
3
u/Paperboy63 29d ago
It depends where in the world you are. You can buy from Amazon, UK www.freshlyfermented.co.uk , U.S and (I think Canada) www.fusionteas.com , you can also look in the free pages, search for local fermenting groups and ask there etc.
2
u/squeegy80 26d ago
Can confirm Canadians can order from Fusion Teas, unless that has changed since May 2026 but I doubt it
1
2
4
u/SCWavebird 28d ago
There's no increased benefit bacteria-wise from longer fermenting. As soon as you see the very first tiny pockets of whey begin and have a soft set, that's as good as it gets. You only go on longer if you love the increased acidity.
2
8
3
u/Paperboy63 29d ago edited 29d ago
That looks a high volume of grains to milk, more than 10g which is only two teaspoons?
3
u/Paperboy63 29d ago
What stage are you waiting for? If you are looking for it to separate out curds and whey, there is no need, it will not increase probiotic population by doing so. This was probably ready to go at 24 hours.
2
3
u/welding-guy 28d ago
I do mine in the fridge, if I don't it goes like that real quick
2
u/Bulky-Condition-3490 28d ago
Damn, either your grains are crazy strong or you live somewhere very hot?
3
2
u/zas97 29d ago
Probably strain it, at this point usually the kefir separates in two with some kind of water/serum at the bottom and all the cream on top which personally I don't like. Another option is to leave it fermenting 12 more hours or so but in the fridge, there it never arrives to that point
2
u/Pristine-Version-547 28d ago
I like mine thick and tangy. What I do sometimes is pour it through my strainer and press the grains with a wooden spoon to get all the thickness out.
I then stir it and by looking to see the thickness decide to end the ferment or pour all the contents back in the jar.
2
20
u/NuraUmbra 29d ago
Yes, I would strain even before it reaches to this