Homemade Kefir Is Tangy, Creamy, And Absolutely Worth It (2024)

FAQs

What consistency should homemade kefir be? ›

When cultured precisely, milk kefir has a thick yet pour-able consistency, like buttermilk or heavy cream. But it can also take on other consistencies.

How should it taste? The kefir should taste yogurty and tangy, but it usually lacks the slightly sweet aftertaste of yogurt. If you've tasted shop bought kefir, you might be in for a bit of a surprise at first, but you really can learn to love the homemade variety.

If your kefir looks like milk, it is not separating into whey and curds, and does not taste sour then one of these things is happening: Something is wrong with your grains. You added too much milk for the number of grains in your jar. Your house is colder and it needs to ferment longer.

The grains—small, squishy clumps that resemble cauliflower florets—bubble away in a large glass jar in a corner of my kitchen, fermenting milk into a tangy, slightly carbonated, and incredibly creamy drink.

In general the fat content determines the thickness of your kefir so full fat (blue top) milk will give you the thickest kefir. If this kefir is still not thick enough for you then you need to add some thick heavy pouring cream to your milk. The more cream you use the thicker your kefir will be.

After 24 hours, you will most likely see up to half or more of the jar as the clear whey and the other half a very thick curd surrounding the grains. Basically the more it separates, the tarter the kefir will be.

But do not heat your kefir because the temperature will kill all the good bacteria. Room temperature is ideal for kefir, especially in India. Avoid mixing Honey, Turmeric and other strong antibacterials with kefir. Do not mix kefir with tinned juices and other processed food.

Stir, swirl, or shake the kefir periodically, 3-4 times in a 24-hour culturing period to lessen the extent of the cream separation and prevent the grains from getting lodged in the thick cream at the top. Once the culturing period is up, stir or shake to incorporate separated cream, then strain out the grains as usual.

Due to the fermentation process, kefir may taste slightly carbonated. This happens because the microbes produce gases as they digest the sugars in the milk.

Some folks purposely ferment their kefir until it separates fully. While it's ok to do so once in a while, it's hard on the grains to continuously ferment to the point of separation as it starves the grains. The first sign of starvation is that first whey bubble. This is when the kefir should be strained.

Can I drink sour kefir? ›

Due to the thickness of the curds you may find that you have to keep pouring the liquid that has gone through the sieve back through to keep softening the curds but eventually the curds will break down and you will be left with just the grains in the seive. The kefir is safe to drink but may taste VERY sour.

To know if your water kefir grains are dead, use them to ferment a new batch and repeat this cycle at least 4 times. If the grains are dead, the water will remain sweet, and there wouldn't be a sign of fermentation. Another way to know is the appearance of mold on the surface.

How do i know when my milk kefir is ready? Basically when it looks like this, you should be able to see curds and whey (the curds are the thick white bits and the whey is the clear liquid) it will start as little rivers of whey among the curds and will then go to full separation.

The temperature at which you ferment your kefir plays a significant role in determining its thickness. Kefir ferments best at around 70-75°F, and if the temperature goes above or below this range, it may result in a watery consistency. Be sure to keep your kefir at a constant temperature for the best consistency.

In most cases, chunky kefir is still safe to consume. However, if the texture is accompanied by off-putting smells or an abnormal taste, it may be a sign that harmful bacteria are present, and it should be discarded. It's important to note that chunky kefir can also be a result of over-fermentation.

A general rule of thumb that I use is if it separates into clear fluid, with solids at the bottom, it is probably past its best flavour (flavor) wise. If there is a little clear fluid, it can be shaken into the mix and will still give a perfectly fine drink which won't taste too sour.