Is your milk kefir separating or curdling? Don’t throw it out! Here is everything you need to know about separated milk kefir.
Why milk kefir separates
It is easy to stop milk kefir from separating as long as you maintain the right culturing conditions. Here are some of the main reasons why kefir separates:
- Too many grains: Milk kefir can grow quickly if the conditions are right, so share your extra grains with a friend. Check out this post on milk kefir basics for the proper ratio of grains to milk.
- Left to culture for too long: Milk kefir that cultures for longer than 24 hours will start to separate. If you’re going away on holiday, store milk kefir grains in milk in the fridge or take them with you.
- Too warm: Milk kefir cultures very quickly in warmer temperature (above 22C or 77F). If it’s warm in your home then kefir can start to separate within 12 hours.
How to remove grains from separated milk kefir
My grains usually float after culturing, so it is easy to remove the grains from thick kefir. I just scoop the grains off the top of my milk.
However, not all milk kefir grains are the same. If the milk kefir grains are not floating on top of the over-cultured milk, then shake the kefir to mix the curds and whey. Then press the kefir through a strainer to collect the grains.
How to use Curdled Milk kefir
Separated or Curdled milk kefir is still perfectly fine to drink. It will be effervescent, sour and full of probiotics. Here is how to use separated milk kefir:
- Shake the separated milk kefir to combine the solids and whey and use it in a smoothie or popsicle.
- Drain the whey to make a simple soft kefir cream cheese.
- Make a firm, feta-like cheese by pressing the curd from the whey.
- The probiotic whey can be used as a starter culture for other ferments.
- Over cultured kefir is perfect for baking muffins.
- Use soured kefir to make buttermilk pancakes or soda bread.
Thank you for some great advice and suggestions.
Once I strain the separated kefir milk, can the grains be used to start over?
Yes! The grains are fine and will keep on culturing. Though it can be hard to get them out of thick kefir. My grains usually float, so I try to scoop them off first.
I bought my starter but it was in a powder form. I followed the instructions using the small packet in a quart bottle with milk ( I am using raw milk) and when the Kefir came together and was showing some thickening , I poured it into another container and refrigerated it. I noticed today it had separated. Since the kefir starter was a powder I am not seeing grains to skim off the top.Their instructions say to retain at least 1/4 cup for the new batch. I found in bread baking recipes some look for using whey instead of water. I bake a lot of sourdough and wondered how that would work instead of water. I wonder about the taste. I think I will do as you suggest mix the whey and solid together and use it when making smoothies. Everyone loves this use.
Hi Sylvia, I got my kefir grains from my MIL 10 years ago, so I’ve never used a powdered starter. However, I think you could use either the whey or the solid as a starter for the next batch since they’ll both contain the bacterial cultures. I have used whey for baking bread. It will add a nice sourdough-like flavour. You can also use it instead of buttermilk in baking. You’ll just need to reduce the amount of liquid since whey is thinner than buttermilk. Cheers, Emillie
Will kefir ferment in the refrigerator? I would like it to take longer between strainings. But, it separates when left on the counter. I used to get goat milk that did not separate, but just got thicker and thicker. I loved it! The goat milk I use now ferments very fast and separates in less than 24 hours. I make quart batches. I just eat the extra grains. What should the measurement of grains to a quart of milk be? Thanks.
My bet is that the first time you switched to goat milk it took longer to ferment because the grains needed to adjust to the different milk. Kefir will keep fermenting in the fridge at a slower rate. I use 1 tbsp of grains for 4 cups of milk and ferment for about 6-8 hours on the counter. Then put it in the fridge to finish up. However, my kids don’t like it thick at all. So maybe you could use 2 tbsp of grains for thicker kefir. Here’s my basic milk kefir post: https://www.fermentingforfoodies.com/easy-homemade-milk-kefir/ Cheers!