r/Kefir • u/adina532c2 • 1d ago
Weird separation 🥲
Hi all. Kinda new to the Kefir making. I don’t understand why this separation takes place after a good round of kefir goodness. Please have a look and maybe advice? TIA
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u/Jxc_Heard 1d ago
Your grain to milk ratio is off. Try 1 teaspoon of grains to 3 cups of milk. Mine finishes in about 23-24 hours.
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u/adina532c2 1d ago
Thank you. I think I have 15g of grains and usually add 400-500ml of milk. I’ll start weighting these not just eye balling. Thank you!
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u/Paperboy63 1d ago
Separation is natural, but if you don’t want it to happen you have to step in and strain before it goes further. Separation happens because acidity increases to the point where the water content of milk and the soluble fat parts can no longer hold together as an emulsion so instead of mixing, they repel each other. The start of separation can come sooner if it is too warm, too many grains or not enough milk. Don’t use a “leave for 24 hours then strain” method, you will usually find it separated at 24 hours, all it needs is a degree or two temperature rise. Instead watch the jar periodically and once you see clear whey cracks appear in the thickened part at the top, time to strain. Should there be photo? Cannot see one.