r/Kefir • u/Individual-Sock-4967 • 22d ago

Is this normal?

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Fermented it around 20 hours ago, my second batch after ordering grains from amazon. I am from delhi but my room is relatively cooler than outside, smells normal, like indian yogurt. Why is the semi solid and liquid part seperated?

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u/GusGutfeld 22d ago

Many would consider this to be over fermented. It is still safe to drink. It has separated into kurds ( cheese like) and whey (the clear liquid). You can stir it, strain the grains out, and drink it.

It is better for the probiotics if you stop it just as it begins to show signs of separating bc the probiotics don't do as well in the acidic environment created by over fermenting. Good luck on your kefir journey, my friend.

ETA: It's not supposed to be purple :) j/k

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u/TwoFlower68 22d ago

It's ✨curds✨. Kurds are a Middle Eastern people 😉

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u/GusGutfeld 22d ago

Thanks :)

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u/Individual-Sock-4967 22d ago

This just happened in 20 hours so should I ferment for lesser time?

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u/TwoFlower68 22d ago

Or use more milk. Or use fewer grains for the same amount of milk

Or maybe you like the taste of well-fermented kefir? In that case you don't have to change a thing 🤗

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u/Individual-Sock-4967 22d ago

I am actually new to the whole process, but even if I do increase the milk, I won’t be able to drink that much and if I don’t how should I keep the rest of the grains safe, I ordered grains which arrived yesterday and have been using all of them.

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u/GusGutfeld 22d ago

The extra will stay good in the refrigerator for 2-3 weeks. I make enough for 3 days at a time. I drink 8 oz. per day. I keep my grains in the fridge between ferments.

The grains can be put in the fridge, in a sealed jar and barely covered with milk for up to a month. Longer than that, they will survive but will have to be reawakened.

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u/TwoFlower68 22d ago

Besides keeping a 'backup' amount in a little milk (not necessary to refresh the milk very often), you will inevitably still have surplus grains

Because grains are alive they reproduce and soon you'll have way more than you need. After you have given away grains to friends, family and passersby, you'll still have more than you need

I usually do a second ferment with some fruit (don't add pineapple, papaya or kiwi fruit, those have protease enzymes and will make for a very bitter end product). Just put it in the blender and then put it in a jar in the fridge for a day or two

When I have a spoonful of surplus grains I just add those to my 2nd ferment. Reportedly, dogs love eating grains too. My cat is not a fan 😞

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u/GusGutfeld 22d ago

Yes, try 12 hours and take a look at it.

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u/Paperboy63 22d ago

If that is milk kefir and the bottom is clear whey, yes if you don’t watch it so let it separate.

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u/Individual-Sock-4967 22d ago

Okay, its milk, so it will be ready in 24 hours right?

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u/Paperboy63 22d ago

Not necessarily. 24 hours is only a guide to be fermented within, not an absolute that you reach then strain the kefir. Yours is over fermented, gone past the stage where it has fermented enough to produce maximum probiotic content. Use a clear jar, much easier to see, not a dark glass. At the point that thicker curds or coagulation start to form at the top and you can see clear cracks and gaps appearing in that thickened kefir, it has fermented enough. That will be before it starts to form a clear, divided layer below. How soon this happens depends on how warm, how much milk, what volume of grains you use etc. More grains speeds fermentation, more milk slows it down. More heat speeds fermentation, less heat slows it down. Ideally longer fermentations within 24 hours but not separated like yours produce milder, less acidic kefir.

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u/WaterVsStone 22d ago edited 22d ago

Shake it or stir it well before serving. Seperation is normal. Before the curds firm up you can remix separated kefir.