Troubleshooting - Kefir Milk

WHY IS MY MILK KEFIR FERMENTING SLOWLY?

If the milk kefir is taking longer than usual to ferment, it could be due to several factors, such as low room temperature, inactive kefir grains, or insufficient milk-to-kefir grain ratio. Try fermenting the kefir at a warmer temperature (ideally around 20-26°C), using fresh and active kefir grains, and adjusting the milk-to-kefir grain ratio to ensure adequate fermentation. Make sure to activate your kefir grains firstly upon arrival.

WHAT COULD BE CAUSING MY MILK KEFIR TO TURN OUT THIN OR WATERY?

Thin or watery kefir can result from over-fermentation or using too much milk compared to the amount of kefir grains. To avoid this, monitor the fermentation time closely and strain the kefir when it reaches the desired consistency. You can also try increasing the amount of kefir grains used or fermenting for a shorter duration.

WHAT COULD CAUSE SEPARATION OR CURDLING IN MY MILK KEFIR?

Separation or curdling of the kefir can occur if the fermentation temperature is too high or if the kefir grains are left in the milk for too long. To prevent this, maintain a consistent fermentation temperature within the recommended range and strain the kefir promptly once fermentation is complete. Additionally, avoid agitating the kefir too much during fermentation, as this can disrupt the fermentation process.

WHAT MIGHT BE CAUSING THE UNPLEASANT ODOR OR TASTE IN MY MILK KEFIR?

An unpleasant odor or taste in the kefir can indicate contamination or improper fermentation conditions. Make sure to use clean and sanitized equipment when making kefir, and monitor the fermentation process closely to prevent over-fermentation or spoilage. If the kefir develops an off odor or taste, it's best to discard it and start with fresh ingredients.

WHY ARE MY KEFIR GRAINS NOT GROWING OR SHRINKING IN SIZE?

If the kefir grains do not seem to be growing or if they are shrinking in size, it could be due to insufficient nutrients or inadequate care. Ensure that the kefir grains are regularly fed with fresh milk and that they are not exposed to extreme temperatures or harsh conditions. If the kefir grains continue to decline, you may need to obtain new kefir grains.

HOW CAN I ADDRESS MOLD GROWTH ON MY KEFIR GRAINS?

Mold growth on the kefir grains is a sign of contamination and should be addressed immediately. Remove the affected kefir grains from the batch, thoroughly clean and sanitize the fermenting vessel and utensils, and inspect the remaining kefir grains for any signs of mold. If mold persists, it may be necessary to discard the kefir grains and start with a new batch.