Welcome back to our Video Q&A series! Today’s question comes from Chrissy:
“Can you tell me how to make thick kefir?” — Chrissy
You’ll see my answer in the video above or below in the print notes. There are two ways to get thicker kefir.
By the way, you can learn how to make kefir in my unlimited online classes or Cultured Dairy and Basic Cheese eBook. We make regular old kefir, plus go beyond with kefir cream, kefir ice cream and kefir cheese balls.
You can get dairy kefir starter cultures here.
Method #1: Let it ferment longer.
Like all cultured dairy, kefir gets thicker the longer it ferments. The beneficial organisms produce acids and these acids thicken or “curdle” the milk. So let it go longer! It will eventually turn into curds and whey — you probably don’t want to go that far.
I let my kefir ferment 2 to 3 days in the winter, and 18 to 24 hours in the summer. Warmer temperatures speed up the process.
Some people don’t care for this kefir, even though it is thicker. This is because in addition to thickening more, it also gets more sour (and more alcohol is produced).
That’s why method #2 is a good option, too!
Method #2: Drip it through cheesecloth.
Take your day-old or so, mild-tasting and thinner kefir and drip it through cheesecloth. Don’t use holey cheesecloth from the grocery store; use 2 layers of 90-count cheesecloth, or use a pillow-case weight cotton cloth.
Just a couple of hours of dripping will yield a thicker kefir. If you drip for a day, you’ll have kefir cheese. Choose a time frame that suits the consistency you want.
Do you know of other ways to get thicker kefir?
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