You wake up to find your jar looks like a science experiment: thick white chunks floating in yellowish liquid. Don’t panic. Your kefir is not spoiled. It has simply separated into curds and whey. This is the most common issue for beginners.
🔍 The Cause: Over-Fermentation
Separation happens when the bacteria eat all the lactose (sugar) in the milk. As the acidity rises (pH drops), the milk proteins tighten and squeeze out the water (whey).
Common Triggers:
- Heat: Summer temperatures speed up fermentation drastically.
- Too Many Grains: Your grains have grown, but you used the same amount of milk.
- Time: Leaving it for 30+ hours instead of 24.
✅ The Solution
1. Shake It: Screw the lid on tight and shake the jar vigorously. Often, the curds will mix back into the whey, creating a drinkable (though sour) kefir.
2. Make Cheese: If it won’t mix, pour it through a cheesecloth. The whey will drain out, leaving you with Kefir Cheese.
3. Save the Grains: Pick out your grains immediately. They are hungry! Put them in fresh milk right away.
How to Prevent Separation Next Time
Check Sooner
Start tasting your kefir at 18 hours instead of waiting for 24 hours.
More Milk
Increase your milk volume to give the grains more food to eat.
Remove Grains
If your grains have multiplied, remove (or eat) the excess to keep the ratio balanced.