How to Make Thicker Kefir

If your kefir is active but you can’t quite get the consistency you’re looking for, fear not! I like to say that raising kefir grains is essentially like having a little pet – adorable little cauliflowers 99% of the time but sometimes they misbehave and just don’t do what they’re told!

Everyone’s kefir grains will react differently to their unique environments. They even change with the seasons! But you will get to know them and learn how to adjust without second thought. 

These are some of my tips and tricks for making a thicker, creamy kefir. Try one of the tips or try all of them – I promise that all of your experimenting will pay off in the end!

1. 

   Get back to basics! Make sure you’re using the right ratios for your environment

   and straining at the right time. The general rule of thumb is 1 cup of milk per teaspoon of grains but you may need more milk if your kitchen is warmer or less if it’s too cool. 
   
   As soon as you start seeing clear liquid whey bubbles forming, strain your kefir. The more whey that forms, the more fermented your kefir = thinner kefir (but still delicious!). If whey starts forming long before the 24 hour mark, use more milk or fewer grains on your next batch. Once you’ve found the sweet spot, be consistent with your ratios and timing!

2. Use whole milk and a splash of cream. The more fat content, the thicker the kefir. You can even try stirring in a splash of cream before or after your ferment. If you stir some in after you’ve strained your grains, try leaving it in the fridge for a couple hours to thicken it even more.

3. Ferment on the cooler side. I know, I know, you just read my Ted Talk on the perfect ratios, temperature and timing… but sometimes, you can push the boundaries and reap the rewards. Try fermenting for 24-48 hours at around 21 degrees celsius (70F) rather than 25 degrees (77F). You’ll still want to strain when you start seeing whey bubbles first appearing, which means you might need to use more milk than you normally would.
   

4. Try a second ferment. Start by doing a short ferment with grains (12 - 24 hours). Strain the grains even though you may not be seeing any whey bubbles yet, and let the kefir sit on the counter for another 12 - 24 hours without grains. Some people find this will make a milder and thicker kefir.

Keep in mind that while they taste and look similar, kefir isn’t the same as yogurt and will never be as thick as something like Greek yogurt. That being said, with these tips and tricks, you should be able to make yourself a bowl of kefir that you can enjoy with granola or any of your favourite toppings!