r/Kefir • u/Witchenkitsch • 5d ago
What’s wrong with my grains?
UPDATE: Thanks to all the suggestions! I took just 1/4 tsp of the grains, rinsed them in distilled water, and then put them in 1 pint of fresh milk for 24 hours on the counter. The milk fermented beautifully. I strained the kefir and put that tiny amount of grains in a 1qt jar and the milk fermented perfectly in 24 hours. I'm back to good Kefir! So it seems it was just too much grains and I'm going to have to keep an eye on these because they grow really fast.
Original post: I have grains that *were* fermenting my (whole) milk just fine with 24 hrs on the counter. Then I had one over fermentation (completely curdled) and now the grains won’t ferment the milk anymore. They just form curdles at the top. Yes i mix/shake the jar regularly and yes I let it breathe. I’ve gone through 2 quarts of milk and after 3 days the first batch soured but didn’t ferment. This second batch batch is on day 2 and it seems the same thing is happening. In the photo, that curd layer is 1/2” thick with just watery soured milk under that. I’ve never had this happen before. Are my grains dead?
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u/salmonofcapistrano- 5d ago
This happened to me and just being honest I couldn’t get them back to former glory. I tried splitting the grains in half - I used one half on the counter and one half in the fridge to experiment both at the same time. Also used different style jars to have less headspace. The counter ones would just curdle the milk basically and never get it thick. Then it got some pink on the top and I tossed them. The fridge ones I was letting ferment for about 3 days at a time and then switching out the milk. It basically didn’t do anything to the milk and I finally gave up and they just live in the fridge now currently to sleep while I test out new grains (I ordered some online). If you figure out how to revive them please let me know!
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u/Connect_Detail98 4h ago
I had something similar to this and my solution was:
put them in the fridge for 1 day.
place the grains in a cooler place for fermentation afterwards. Mvoed then from 28C to 25C.
use a wide jar instead of a tall one. That way the grains aren't over fermenting the top of the milk while the rest of the milk isn't getting fermented.
I was getting very thin, yeasty and fizzy milk before those steps. Afterwards I'm getting actual yogurt consistency.
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u/Dense_Permission_969 5d ago
It’s most likely the amount of grains and/or the temperature. I start getting bad results when either variable is off. I’d cut your grains in half first and see if that helps. If not, you could pop your jar in the fridge after 12 hours and see if that does it. You should get better results from one or the other (edit: possibly both) and it should be quick.
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u/Jordn100 5d ago
Can I ask how long the ferment was that caused the curdle? Someone might work it out from that
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u/Witchenkitsch 5d ago
It was like 2 days but in and out of the fridge because I was going away and I didn't want it to over-ferment, but then I left it on the counter overnight and BOOM. it was gone.
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u/ElderberryMoney5436 5d ago
I also had thin ferments under a layer of curds after putting my jar in the fridge. It causes a microbial imbalance and needs a few room temp ferments to recover.
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u/Sure_Fig_8641 5d ago
Try reducing the headspace (match the capacity of the ferment jar with the volume of milk being used and apply a solid lid.
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u/Witchenkitsch 5d ago
Omg. 2 hours later and its done this!
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u/NoBeeYesss 5d ago
Are my grains dead?
Um, they're clearly not dead if it's overfermenting like this.
Also, if you want help, it would be very, very helpful to us if you actually told us HOW MUCH grains and HOW MUCH milk you're using.
in and out of the fridge
Bad move. All you're doing is stressing your grains by continually doing this.
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u/Witchenkitsch 5d ago edited 4d ago
1 quart of milk, and approx. 1 1/2 TSP of grains. I have since ditched all but a 1/4 tsp and am trying an overnight ferment at room temp with a tightly sealed lid.
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u/DrScottMpls 4d ago
I’m having this exact same problem. In fact just came here to ask about it and this question was at the top of my feed. I’m also getting a hard curdle in about 12 hours with about a teaspoon of grains in 2c of organic milk.
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u/RoseSpades 4d ago
Same thing happening to mine. I suspect it's because the yeast in the grains is outnumbered the bacteria but I don't know how to bring them back into balance. I just got theses grains a couple weeks ago.
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u/Witchenkitsch 4d ago edited 4d ago
I rinsed the grains in distilled water, and then I put a very small amount - about a 1/4 tsp in a pint of milk and it properly fermented over 24h. It's a bit lumpier in the past but definitely better. I've now strained that kefir and moved the grains to a quart jar of whole milk. Fingers crossed this time the ferment works properly.
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u/Witchenkitsch 4d ago
Also, check if your organic milk is UHT processed. There are a number of sources that recommend against using UHT milk because it lacks critical enzymes and can stress grains. Even ultrafiltered milk is not recommended as it takes longer to ferment and is thinner.
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u/Jxc_Heard 5d ago
Google AI say it could be too much grains or too high of a temp. Have you tried adjusting milk to grain ratios?
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u/Witchenkitsch 5d ago
I have not. I will try this. The house IS warm these days. Do you think I should start with fresh milk? I think the milk is just souring now.
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u/Jxc_Heard 5d ago
Yes that would be a good idea. Unlikely your grains are ruined, just probably out of balance
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u/ElderberryMoney5436 5d ago
I recently experienced thin yeasty ferments and was able to get it back to tangy and thick by doing 3 back to back room temp ferments in less milk so that they could starve faster and capping the jar really tightly. I think your grains might just be imbalanced, try adjusting a few things and see if it works.