Why is my milk kefir starting to separate and curdle?
It has cultured faster than expected. This happens for one of two reasons: Your grains have grown, but the amount of milk you’re using hasn’t increased; or your kitchen is quite warm. If the former, either remove some of the grains or add more milk for the next batch, so the grains to milk ratio remains correct. If a too cozy kitchen is the problem, reduce the amount of time that you leave the kefir out to culture.
Biotic Pro Members! Check out these Member Lessons for more help:
- Member Lesson: The Thick and Thin of Kefir is part of my Milk Kefir: Advanced course
- Member Lesson: How to Make Your Kefir Creamy Again is part of my Milk Kefir: Advanced course
For everyone else, check out these blog posts for more help.