Milk Kefir: Separating Your Curds and Whey After Fermentation

[@karronlaneNOLA]

i wasn't aware of this kind of the straining product. thank you so much!!!!

[@dannyberke586]

my pleasure

[@ErsatzMcGuffin]

Thanks! Body temp is a nice standard. If ever in doubt just use it as a guide. Some bugs disappear when we have a simple fever. If not our immune systems keep raising the temp. The bugs in kefir and yogurt and other ferments all love our body temps.

[@karronlaneNOLA]

i just noticed your kefir cage link doesn't work. do you have a brand name or any other info i can search on to find? ty.

[@Foodpermaculture]

clear, simple, easy.

[@dannyberke586]

so happy to hear

[@BeckysTree]

why does the whey and curd separate? why do you need to strain off the whey?

[@Dissident82]

They separate as part of the fermentation process as they “eat” different things. Also, Some people strain the whey as that has a sour taste and a thicker mixture is left behind.

[@dannyberke586]

I'm the video author using my other account. Milk separates into whey and curd during fermentation because beneficial bacteria produce lactic acid, which increases the milk's acidity, causing the proteins to coagulate. You don't "need" to strain off whey but there are many nice things you can do using only cheese (such as making an herby cheese spread) or only whey (like marinating fish for a fry) so it's nice to have a means to separate these products well.

[@mikebreler9724]

I had a very over-fermented batch (48 hrs). The fat was floating on top with 2/3's of the jar liquid. I strained it and didn't smell very good. If I choose not to drink it, would the curds still be safe to use for a new batch or once it gets close to rotting should I not use the curds? Thanks

[@dannyberke586]

The nose knows! If there is an off-putting smell, I would advise avoiding, including the curds. There can be a difference between a sour or yeasty smell and a smell of true spoilage. Sometimes over-fermented kefir could even smell slightly alcoholic or astringent - it could still be edible without risks, but that doesn't necessarily mean the flavor will be enjoyable, in which case you can scrap it and start over. Sometimes the process can take a little over 24 hours, but if it's fermenting rapidly, yes I believe 48 hours would typically result in something not tasty or enjoyable, even if it's not technically spoiled, moldy, etc.

[@mikebreler9724]

@@dannyberke586 Thanks

[@AlexOsbaldo]

What do you do with the whey

[@ErsatzMcGuffin]

Make smoothies. Soak beans and rice overnight b-4 cooking. Drink it! Make a Mocktail Use in place of water or milk in just about anyrecipe ya got Use as a starter for another ferment Ferment some eggs DRINK IT Don't throw it awhey, use it somehow, if you don't like it in something don't use again for that. Ferment some flour for sourdough bread or use it to add more diverse bugs to a existing sourdough starter Make mashed potatoes Make gravy for mashed potatoes Add it to soup or a casserole Make mac and cheese with it drink it Ferment some garlic Bake a cornbread with it Use instead of buttermilk Try your favorite coffee syrup with some, maybe some Hersey's or Eclipse syrup ummm Freeze some sweetened treats, like popsicles or Sundae's, don't forget to add some nuts and stuff Freeze some for later Don't forget to drink it sometimes, like when ya wake up or go to bed or watch football

[@dannyberke586]

amazing as a soak for a couple hours for any fish filets you will deep fry. Delicious!

[@mikeberger1688]

so you really haven't made kefir at all until you see the curds (kefir) at the bottom and the layer of whey in the middle, right?

[@insaneinthebrine969]

it is in the process of fermenting the whole time and will still have probiotic benefit if it hasnt separated (I wouldn't throw it away or anything drastic), but yes the final stage you're looking for is the separation. It usually takes around 24 hours or at least overnight in a somewhat warm environment. if it's been much more than 24 hours and has not separated, it should not continue to be left out at room temperature. if you are more recently trying to make it, sometimes you need to change out the milk every 24 hours for a few days before the grains are fortified enough to fully ferment the milk. If you have kept the grains and milk in the refrigerator for a long time, the first batch you make at room temp may not fully ferment, you can use that milk but you should put in new milk and that one should definitely ferment by the following day.

[@funa2939]

@@insaneinthebrine969 thank you!!

[@igiveupfine]

.........wait, these kefir stones.....they have bacteria AND yeast, right? can these kinda be "sourdough starter" stones?

[@insaneinthebrine969]

Yes, milk kefir (but not the grains, they shouldn't go in the bread directly) can be used as a kind of sourdough starter substitute.

[@mrscatsmrscats62]

I'm also trying that again.... making bread with the whey. Never worked out great in the past yet, so if you have useful tips please share!!!!

[@igiveupfine]

@@mrscatsmrscats62 i gave up on sourdough starters a while ago. i tried making several and they never worked out for me. looking back though, i wonder if it comes down to the fact that the yeast needed a simple carbohydrate like sugar, and all of the instructions i kept seeing had me only adding flour, a complex carbohydrate. milk has lactose, which is a simple sugar. so yeast can easily consume that. wild sourdough yeast have enzymes which break down the complex carbohydrates of flour into simple sugars they can eat. SO, if you wanted to try again using this kefir whey in a bread making, i would say be sure to add sugar to the water. because they yeast will be eating the sugar to cause a rise. they wont be able to eat any of the starch in the flour. they just wont be active if that's their only food source.

[@insaneinthebrine969]

@@mrscatsmrscats62 just the whey is acidic and isn't a great way, but the combined milk kefir of the curds and whey can work. It does best with a very long proofing in a warm environment. You also want to get the grains really active first but doing a couple rounds of milk feedings in succession without storing in fridge temps

[@mrscatsmrscats62]

Kefir grains can't touch metal.

[@angiem1124]

lol yes they can.

[@insaneinthebrine969]

They are not reactive to food grade stainless steel. That's like saying you can't proof a bread loaf in a metal bowl.

[@fugglestick]

The grains are fine with stainless steel...