Kefir questions: Why is my kefir thin?

We look at the possible reasons for kefir looking a bit thin and watery.

If you have any other questions, please let us know in the comments. Thanks!

tags:
Kefir, thin, water, watery, weak.
why is my kefir going wrong?
what went wrong with my kefir?,
what happened to my kefir?

[reveme]

I’ve used UHT milk to make kefir for years, never a problem related to the milk quality. The temperature is the culprit…

[leandersmith]

We are living in Mexico (freaking hot) almost the whole time. I bought pasteurized milk with 3 % fat I used the milk cold straight from the fridge and poured it over my strained grains. The straining I do is with a metal strainer so skip all the bullshit about using metal and using a silicone scraper i push all the kefir through the strainer in a bowl leaving the grains in the strainer thing. Now I pour a little milk over the grains ( washing them from all the bacteria) Then I put the grains back in the jar and pour my pasteurized milk with 3 % fat over it just cold from the fridge. Close the lid and put it on the counter for two days ( Mexico always warm) The strained kefir mild goes back in the milk container. I used by making new kefir. And I put it in the fridge. The next morning: 😂🎉🎉🎉 the kefir is thick ( drink yogurt) a little accidenty like buttermilk and we love it, if you want less accidy, less time om the counter. that was a lot of riding but we love it. And hope to get rid of a lot of bullshit about making good kefir.

[pierrejeanes]

it doesn't look thin to me I think its pretty thick instead

[ВалариПетровский]

Hi. I just started making kefir it is really nice.

[salvatorelivreri]

I’ve recently run into a problem where my kefir is even thinner than what you are showing.

Can someone watch this quick two minute video I made? My kefir was coming along wonderfully for 3 weeks until I took a 4 day break (in fridge). I was thinking it would be sluggish (from fridge to counter) for the first batch, but it separated massively into curds and whey in only 18 hours instead of 24. The biggest problem is that it is thin, like the consistency of milk, instead of like yogurt (well, maybe like thin yogurt). The curdles are really tiny (like baby spit up). You can see at the end of the 2nd clip. Any ideas after watching videos would be greatly appreciated.



The first video is a 90 second monologue followed by 2 short video clips. The second is a short 45 second video showing just how watery it is and the “micro-curds”.