How to fix over-fermented kefir

Over-fermented kefir is a common issue for those just starting out, especially after your grains have settled and started growing! Over-fermented kefir will separate into curds (which might look similar to cottage cheese) and clear liquid whey at the bottom.

Over-fermentation occurs when the bacteria colonies have consumed everything they can in the milk provided. As more time passes, the kefir will become increasingly acidic which can result in a more sour taste, stress the grains and cause 'yeastiness.' This is why we recommend avoiding pushing fermentation past 24 hours.

But not to worry, it's an easy fix! And while it might be thinner and fizzier, you can still drink over-fermented kefir. Simply stir it back together and strain it to drink! You can also use it to make cheeses and dips :)

How to fix over-fermented milk kefir...

The goal is to slow down the fermentation so that your kefir is just starting to thicken (rather than fully separating) after 24 hours. You can use one or a combination of the following to get things back in balance!

• Timing: Try not to let your kefir ferment for longer than 24 hours
  
  
• Temperature: Finding a cooler spot to ferment can help slow the "activity" down
  
  
• Removing grains: Don't forget your grains are growing and you will need to remove some every so often to maintain your ideal milk-to-grains ratio (you can save the extras as back-up)
  
  
• Add milk: Over-fermentation is a sign that the grains are running out of 'food.' If you don't want to remove grains, give them more milk to keep them fed for 24 hours.
  

Consistency is key when it comes to kefir -- but sometimes this means adjusting to match the seasons. When it's warmer in the summer, your grains will ferment faster which means using more milk or fewer grains. But not to worry, they are also forgiving and will rebalance with your help!