Kefir separating after 24 hrs.

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This topic contains 2 replies, has 3 voices, and was last updated by  Clare_ 6 years, 9 months ago.

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    What do I do if my batch is separating into curds and whey at 24 hours?


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    I still drink those kinds of batchs. Any batch that doesn’t sick out for 36+ hrs has been fine for me. This is happening obviously because the room temperature is higher than usual because its the summer so since you know its hot or humid out just check on it before its reachs 24 hrs but you should be able to drink these kinds of batchs. 24hrs is not a long time. Its average but as the weather gets cooler through the fall and into the winter this shouldnt be happening after 24hrs. Hope that helped. Just a note Ive had extremely thick kefir, sour kefir, clumpy kefir throughout my treatment and I have improved so dont be too afraid of it.


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    My kefir has also recently changed.

    For the first few months it was watery and sour tasting. Now it is thick and creamy with a more mild taste. It is much nicer now.

    I wonder why it suddenly changed? Perhaps it is the weather becoming more mild, and less cold.

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