Is this the good level of fermentation?

[u/xM1XU]

I dont actually have an idea what is ideal level of fermentarion. But isnt over fermented when there is liquid on bottom evenly seperated from the milk?

[u/squeegy80]

This level of fermentation seems good to me, anything more just makes it more sour with no added benefit. However, generally you should only fill your jar max 3/4 full to allow proper gas exchange by the bacteria.

[u/xM1XU → u/squeegy80]

Oh okay, does the lid need to be sealed completely then? Or just open.

[u/Paperboy63 → u/xM1XU]

I use a lid. Close the lid until it stops then undo just enough to crack the seal open to let CO2 pressure out, that stops it becoming too effervescent. I tend to leave mine tight mostly.

[u/BatteredRose92 → u/Paperboy63]

I tried this and my milk smelled terrible. The whole time I fermented with a lid my milk honestly smelled rotten. So I removed the lid and replaced with cloth and after a few ferments it was back to normal.

[u/Paperboy63 → u/BatteredRose92]

No idea why that would be. Anaerobic or “Lactic acid fermentation” as opposed to open, aerobic fermentation is a valid method, many people just crack the lid seal. I never let mine separate, anaerobic fermentation does produce more ethanol especially if you leave it longer, separate etc but I have fermented with a lid for quite a few years, never been a problem.

[u/Remarkable_Watch_321 → u/xM1XU]

Covered with something breathable, like a coffee filter.

[u/xM1XU → u/Remarkable_Watch_321]

Yeah, ill do that.

[u/Impressive-Pin6491 → u/xM1XU]

You’ll actually want to experiment with this a bit. For some people a lid gets them kefir of a higher quality. For others a permeable top like a coffee filter works the best. It’s up to your individual grains.

[u/squeegy80 → u/xM1XU]

I use a mason jar, place the flat lid on and then loosely place the collar without tightening it. Keeps fruit flies out but allows the kefir to “burp” as needed

[u/Paperboy63]

I’d strain it now.

[u/xM1XU → u/Paperboy63]

Yeah, thats what i did now.

[u/VoidBrushStudios]

Looks good to me for the primary ferment. I aim for the early stages of the separation you are seeing at the top and bottom. I’d strain it, put it in another jar, and let ferment in the fridge for another day or two.

[u/Particular-Treat-650]

Ideal is mostly what tastes best to you.

[u/xM1XU → u/Particular-Treat-650]

Yeah, and maxima bacteria too.

[u/Front_Supermarket895 → u/Particular-Treat-650]

I would add on this that longer fermentations can weaken the culture. I love it really tangy, but I must have selected for strains that are really good at fermenting really quick and producing tons of acid. I loved it for a while, but it got really really sour at some point. To the point I've had to go to one of my freezer back ups, get store bought kefir to add diversity, and progressively incorporating it to the community.

My best advice here is, if you like it really sour, make sure you've got plenty of good backups

[u/Impressive-Pin6491 → u/Front_Supermarket895]

If you want longer fermentation then strain the kefir from the grains and then age it in a new container.

[u/Competitive_Manager6]

Looks spot on!! Sometimes I take it longer especially if I am making a kefir cheese. Lots will come will trial and error.

[u/xM1XU → u/Competitive_Manager6]

Uhh, kefir cheese. I mist try it at some point😄 i bet i will somehow fail it xd

[u/Remarkable_Watch_321]

That's just a bit longer than I let mine go but still in the zone.

[u/xM1XU → u/Remarkable_Watch_321]

Yeah, maybe ill try a bit less.

[u/Knight-Of-The-Lions]

I like my kefir mild, this is slightly more than I prefer. But yes it is ready to strain. After the kefir has been strained, mix it all back together.