Really thin kefir

topic posted Fri, March 23, 2007 - 9:28 AM by  Aura
Lately my kefir has been very thin, not much thicker than milk. It is fizzy, very fermented, and I like it this sour, but I am wondering if anyone has any ideas about what is keeping it from thickening. I usually use raw goat milk, and a friend said she had heard of raw milk changing the grains themselves, but I have not read this anywhere...has anyone heard of this?
posted by:
  • Unsu...
    I've been reading, though I don't recall where, that thin kefir is due to a higher than average percentage of yeasts, which could mean your ferment temperature is too high, which favors yeast over the bacteria. So you end up with fizzy but watery. The bacteria converts the alcohol from the yeast, producing acetic acids that curdle/thicken the solution. In theory you should be able to correct this over a few successive batches.
    • Skooter, everything that you say sounds right, except the high ferment really has been probably too low all winter...but, perhaps it was too high last summer(extremely possible) has been smelling yeasty. So, if we assume this to be the issue, what should I do to correct the problem? Skooter, you may be a recent kefir convertee, but you seem to have called this one...what do you say? If I cannot figure it out, I'll be looking for some new grains in Ashland!
      • Unsu...
        Here's a couple things I've found:

        < Because of over fermentation, quite often and for most batches of kefir grains, a thin watery kefir with possibly a gritty mouth feel due to unfavourable curd texture formation will result. >

        <Reconstituting dry grains may often correct problems, which may arise at some point in regards to consistency of kefir e.g., when the grains produce a watery kefir, or when intending to switch to a different milk type, reconstituting dry backup kefir grains should shift the process to produce a creamy kefir within a relative period of time.>

        <Dried kefir grains may be reactivated by several successive growth cycles in milk. The grains are ready for kefir production when the kefir they produce looks and smells like normal. This re-growth stage is required to re-establish the correct bacterial balance within the culture.>


        Dom's Kefir in-site

        Kefir - wikipedia

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