Is your milk kefir separating or curdling? Don’t throw it out! Here is everything you need to know about over-cultured milk kefir. Including how to prevent it, and why you actually might want over-fermented kefir.
Why milk kefir separates into curds and whey
One of the wonderful properties of milk is that acidity causes it to separate into curds and whey. This is the basis of cheesemaking. It doesn’t matter whether the acidity comes from lemon juice, vinegar, or bacterial culture.
In the case of milk kefir, acidity is a byproduct of fermentation. Kefir grains convert the lactose (sugars) in milk to lactic acid.
How to stop kefir from separating
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 quickly multiply if the conditions are right. I recommend sharing your extra grains with your friends and neighbors. 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 at room temperature for longer than 24 hours will start to separate. If you’re going away on holiday, store kefir grains in the fridge or take them with you.
- Too warm: Milk kefir cultures very quickly at temperatures above 22 C or 77 F. If it’s warm in your home then kefir can start to separate within 12 hours. Just keep an eye on them, and pop them in the fridge if you need to slow everything down.
How to remove grains from curded milk kefir
The way to remove grains from over-fermented kefir depends on the type of grains you have.
- If your grains are large, they tend to float after a few hours of culturing. They’re really easy to remove, even from separated kefir. Just look for them at the top of the curds, and remove them with a spoon or fork.
- The tiny, individual balls don’t tend to float after culturing. You will need to strain them from the over-cultured kefir. If you want to save the kefir whey, then drain the whey first. Otherwise, shake up the kefir to mix the curds and whey. Then press the kefir through a fine mesh strainer to collect the grains.
How to use Over-Cultured Milk kefir
Here are six ways to use separated milk kefir:
- To drink your separated milk kefir, shake it to combine the curds and whey. It will be effervescent, sour, and packed full of probiotics. In fact, well-cultured kefir is more easily digested by those with lactose intolerance.
- If the flavor is too strong, use it in a smoothie or popsicle.
- Drain the whey to make a simple kefir cream cheese.
- To make a firm, feta-like cheese, press the curds in a cheese mold.
- The probiotic whey can be used as a starter culture for other ferments.
- Over-cultured kefir is a perfect replacement for buttermilk in baking. Try making buttermilk muffins, 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!
Do I have to use a non metal utensils
to drain or remove grains.
First time trying to make Kefir.
Thanks
Hi Sally, Not using metal with kefir was important a long time ago when people were using unrefined metals (copper or iron). Stainless steel is fine for your kefir grains. Enjoy!
I was told when making my milk kefir that if I add a little sugar to the milk it helps the grains to grow. Mine are poking around and slow. Now I have looked and looked but can’t find anything on this. Do you think it would kill the grains or help them to multiply? Any help on this would be much appreciated. Thanks
Milk kefir feeds on lactose (milk sugar) not sucrose. So adding sugar probably won’t help it multiply. If you want your grains to grow faster, try leaving them out of the fridge longer and giving them higher fat milk. You may also want to switch brands of milk. I’m not sure why… but some brands of milk just make my kefir grains grow… and others make them more sluggish. Good luck!
Hi Emillie. If the milk is ULTRA-pasteurized that seems to be an issue, for me. WAY down on the instructions for the grains I bought. It says do NOT use ULTRA. That may be the reason.
Thank you for your awesome site!
Michael
Thanks for sharing!
I heard we can’t make Milk kefir grains from scratch. However, I have my Kefir Grains from the Yogurt that I made, abeilt by accident. I strained the yogurt. I saw some substance on the strainer which looks like grains. I removed the grains and put them in a hug then I poured some fresh milk into the jug. Closed the jug. Waited 24 hours. Presto! The milk in the jug tasted exa tly like the kefir I made with kefir grains. I am proven that kefir grains Can be made from scratch! Please try it and let me know.
That is interesting! I’m not sure that making milk kefir from scratch will always work. 🙂 Really, it requires the necessary strains of yeast and bacteria. Which definitely could be present in some milk (particularly raw milk). However, it’s not something I would generally recommend.
my kefir has turned to a sour cream. the seeds are very small. can I rinse them with fresh milk to separate them easier, and start a new batch of kefir milk? I have done kefir for over a year without this problem, but someone cleaned my refrigerator and threw it out thinking it was spoiled. I ordered new seeds and started all over, but this time with more seeds and the second batch has turned to sour cream already. Help!
Hi Maryann, Sorry for the slow reply. For some reason, your comment ended up marked as spam! I do check the spam filter regularly… but clearly not often enough. 🙂
There are two different types of milk kefir grains. One type is a larger grain. Another type is a bunch of small, bead-like grains. The bead-like grains are a pain to use as you will need to filter them through a sieve to remove them. They also have a different flavor. You may want to find the other type of grain.
Cheers, Emillie
Hi, I’m using the Kefir starter cultures from the Kefir company my first batch I started on Saturday with the hot weather I’m assuming that’s why it’s all separated and cheese like I guess the Kurds are the thick stuff and the way the liquid I guess I’ve been foolish and poured away the whey and kept the curd which tastes okay more cheesy and started a new batch with more new grains it’s my first time so please excuse me. I’ve used organic milk straight onto my grains and it’s come straight from the fridge which it says on the packet not to use refrigerated milk will it still be okay? and hopefully it will thicken quicker I’m going to check it tonight I started it at 1 pm this afternoon any advice welcome thank you
Hi Ed, Brand new grains are often extra hungry. It sounds like that might be what is going on for you. Refrigerated milk is fine to use. I’m guessing they don’t want you to store the grains in the fridge, because they are so hungry they need to be fed at room temperature. Probably the best thing to do is to culture the kefir a few times until it’s culturing nicely. Then you can take a break by storing the grains in the fridge. Have you read my post on how to culture kefir? I have a lot of advice in that post.
I’ve been making kefir for over 10 years now, and I love it! Good luck! Emillie
what can we do with raw goat milk kefir that has been room temperature for 1 year. it has separated however does not smell bad ?
Wow! Is it really 1 year old? Or is that a typo? Milk kefir tends to turn pink or blue, or go moldy when bad. If it looks and smells fine, then you could probably use it to make cheese. I imagine it will be quite sour. Cheers, Emillie