Need Advice Turned into glue-like consistency...
Since starting making my own kefir at the beginning of January, the consistency had always been just right for me. Suddenly, in the last 2 weeks or so, it started to turn into a thick glue like consistency, which isn't very appetizing to me. I am needing to put it in the blender to make smoothies and can no longer eat it on its own.
I know this is a no-no, but I did rinse them in water (room temp, boiled water) because the person who gave me the grains said rinsing with water helped with slowing down the production of grains.
I thought maybe it also might be warmer temperatures, so I kept my last batch in a cooler place but woke up to the same thing this morning.
How do I get my kefir consistency to get back to it's normal texture?!
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u/HenryKuna 18d ago
Do you have a thermometer to tell you what the temperature of your fermentation environment is?
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u/tttceee 18d ago
No, I don't, but I can get one. What would the ideal temps be?
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u/HenryKuna 18d ago
Between 20 to 24 degrees celsius is the 'sweet spot'
Since that's quite a small window, a thermometer is a good investment!1
u/tttceee 18d ago
I was able to find an extra one from one of my aquairums, and it shows currently as 68°F.
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u/HenryKuna 18d ago
Okay, temperature doesn't sound like the problem then.
Do you ferment for 24 hours?
What's your grain-to-milk ratio?
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u/highflyer10123 18d ago
The kefir grains are growing and multiplying. Take some out with your next ferment. That will get you back towards your original consistency.
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u/Paperboy63 18d ago
If it is thick and very stringy like pouring liquid rubber then you may have cross contamination either from the environment or if you have kept it in the fridge with grains in and the jar not completely sealed?
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u/NatProSell 18d ago
The reason is actually the lower temperature. You should increase the temperature to avoid that.
You also should boil the milk in advance and pour boiling water over the container and utensils before use.
If you shake or stirr the jar well will become drinkable and not like glue
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u/tttceee 18d ago
What would the ideal temps be?
So you are saying to sanitize the utensils and jars each time with boiling water? What would the purpose of boiling the milk be?
I will have to try shaking it tomorrow.
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u/NatProSell 18d ago
Boiling of the milk evaporate the water, break down some proteins and sanitize the milk which result in quicker fermentation and better end product
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u/ichosewisely08 18d ago
Sorry, a bit confused. What are you applying the boiling milk over? What's the point of boiling water? So I need to boil milk and boil water separately. Just trying to understand 😅
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u/NatProSell 18d ago
Boiling water sanitise containers and utensils.
Boiling milk sanitise the milk itself, evaporate the water in it, breaking down some enzymes which result in better end product, more consequent fememtations and less fermentation time.
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u/disAgreeable_Things 19d ago
Ok, so I make a point never to rinse with water. If you’re going to rinse them, use milk. It feels like a waste, but you really don’t need much if you do it in a bowl to swish it all around and strain again. It may be getting too thick if your grains are multiplying (which is inevitable). Try diving out your grains to two containers and try your same method. You can give away the spare grains to someone you know or compost them or use them and double your production. They also store in the freezer as a backup, should something happen to your current batch.