When cultured precisely, milk kefir has a thick yet pour-able consistency, like buttermilk or heavy cream. But it can also take on other consistencies.
Because these factors – time, temperature, and the amount of milk being cultured – often differ from day to day, milk kefir may differ in flavor and consistency from day to day as well.
While under-cultured milk kefir looks just like milk and should be left to continue culturing, over-cultured kefir has a thickness that can make separating the grains difficult.
- PLEASE FOLLOW STEP BY STEP TO STRAIN KEFIR GRAINS WHEN IT IS THICK – CULTURES FOR HEALTH >> Click Here WITH VIDEO DEMO
2. ANOTHER SOURCE: STRAINING MILK KEFIR GRAINS FROM OVER-CULTURED KEFIR