Why Is My Homemade Kefir Separating. This just means that there are enough acetic by-products that the milk is in essence curdling the proteins are separating into curds and whey. This happens when the kefir is left too long to ferment.
For your next feeding cycle you should put more milk ferment for a. 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. The cooler the ambient temperature the longer it takes to ferment maybe 12-24-hours at 65-degrees F for 1-2 cups of milk but the curd is very smooth and more mild I like winter kefir the best.
You may have to strain the grains for several days to allow time for the grains to bounce back.
The liquid has thickened to the point where the solids are not yet heavy enough to precipitate so it is creamy but once the solids get heavier they sink and you get separation. Temperature does make a difference. If after straining your grains and putting them in fresh milk for several days your milk is not thickening and has a funny smell your grains have likely died. You may have to strain the grains for several days to allow time for the grains to bounce back.
