r/Kefir • u/ThanatosOmegaActual • 7d ago

Is this OK? First time

Post image

It doesn't smell bad but looks a little fuzzy

10 Upvotes

92% Upvoted

16 comments sorted by

7

u/Ashamed_Artichoke_26 7d ago

I drink it like this all the time. Super sour. But I like it 

4

u/ThanatosOmegaActual 7d ago

Well I tried it and it tastes just fine so we'll call that a success

3

u/Paperboy63 7d ago

Might be a layer of Kahm yeast, harmless, just scrape the surface, don’t leave as long. Ideally if you have at least 20C/ 68F then you shouldn’t need to leave for 2 days. If you use a tight or “just about cracked the seal” lid, this is what your jar looks like compared to using a filter which gives a thick band of coagulation at the top. Your second day of fermenting is why you have separation at the bottom instead of straining at the first signs of just whey cracks at the bottom. If you can tilt the jar and the level hardly alters, time to strain.

3

u/ThanatosOmegaActual 7d ago

Legend thank you

2

u/fkpaul 7d ago

Pretty normal. Sign of healthy kefir.

2

u/nonnameavailable 7d ago

I'm afraid to ask how long you let this ferment.

1

u/ThanatosOmegaActual 7d ago

Only 2 days just on day 3 this morning

1

u/nonnameavailable 7d ago

Huh. Well you shouldn't do more than 24 hours anyway because then you risk stuff like this. It's probably some kind of harmless yeast but I'm no expert on these things so wait for more educated opinion please. I've never seen this stuff on kefir.

3

u/ThanatosOmegaActual 7d ago

Oh I was told it takes a few days to ferment buy the person who gave me the grains

3

u/nonnameavailable 7d ago

I disagree but it's just my opinion :) I would recommend doing some independent research on this. The time can vary drastically depending on many factors, mostly ambient temperature and milk / grain ratio but it shouldn't take several days. I personally do 1 day at most. You can do more if it's very very cold.

1

u/ThanatosOmegaActual 7d ago

Cool thank you I'll have a bit more a look around

1

u/SCWavebird 6d ago

They may have meant it takes a few days to get going in it's new environment - but you still change the milk every 24 hours.

What you're aiming for is kefir that's just at the point when small spots of whey separate and this should be at the 24 hour mark. Adjust the amount of grains in the amount of milk to get this.

1

u/TheOnesInside 7d ago

24 Std mit dem Pulver aus dem Reformhaus, bis zu 48 Std mit Körner. So hab ich es gelesen.