My milk kefir is too thin - it is not getting creamy / thicken . What can I do?

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My milk kefir is too thin - it is not getting creamy / thicken . What can I do?

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[iamchinny]

So far I've found the only way to get thick and tasty kefir is to ferment it in the fridge over a few days.

[kathryncasey]

Thank you for the video. May I suggest to omit the irritating music

[kicknadeadcat]

If you can get your hands on a RAw milk you can go on Amazon and get raw milk kefir grains. 24 hours smooth creamy thick kefir. When you pour it out it's like Jell-O hardly any whey in it with all the yellow cream at the top. Mildly tart. I had the same problem with kefir I bought a couple of years ago from regular store-bought milk until I switched. I've never tried it 48 hours because I like it just the way it is. Also it has twice the benefits with the raw milk properties.

[suecollins]

Actually, rinsing your grains with water every now and then does them no harm at all.

[GlaciusDreams]

Just getting into lactofermentation. My kefir is not perfect yet. But I will get it there!

[muzduza]

Its hard to read, retain,and HEAR 🎶 🎵..juss sayin.

[ninag.]

Hi am just starting out using kerfir grains i order Amazon I left for 36 hours but it looks the same ?

[paulhayes]

I am just starting out using Kefir grains aand I had about a teaspoon full.I wanted to get them off to a good start and ''bulk them up'' a bit so I started with full fat milk, I read a lot on here and followed the times i.e 24/48 hrs and I found my Kefir was very this also and a skin had formed on top, also the grains had floated to the top and stuck to the skin, I scooped out the skin and lost half the grains but I stuck with it and repeated the same about 6 times leaving the milk in for 36 hours max (as the YT posts had mentioned) But it was still the same until just this am I forgot about them as I am trying my hand also at Pineapple Tapeche, Sourdough starter and Kombucha Scoby(my first time also) and I noticed that there was separation so that is good news. I will repeat again a few times and hope that the grains multiply. I clean and sterilize my hard plastic containers(two) after each time I take out the grains and I ''rinse'' them in milk in a plastic strainer using a plastic spoon. When I think the grains are ready and I want to make my first batch to consume I will mix double cream and full fat milk as I also say that posted here. Hope this helps. :)

[robk]

The video doesn't answer the question that was posed: "My milk kefir is too thin - it is not getting creamy / thicken . What can I do?". So what causes THIN kefir, and how do I improve it?

[DJYAD]

I didn't understand the tip 2 (neither tip 1). After straining kefirgrains from milk, should I let milk kefir sit at room temperature for about 24 hours again after first fermentation??? Please explain

[msjackson]

Why my kefir is very sour? I used raw milk and its very thin as well? Pls answer how i make not too much sour milk kefir.

[flockstudios]

My kefir is already separating abefore 24 hours, one more day would increase this separation would it not?