Chrissy asks today’s question…
“Can you tell me how to make thick kefir?”
Of course! I have 2 methods to share with you in the video and transcript below.
For even more information, check out our Cultured Dairy & Cheese eCourse, as well as How To Make Milk Kefir (and why it’s so good for you!).
Method #1 — Let Kefir Ferment Longer
Like all cultured dairy, kefir gets more and more thick the longer it ferments. The beneficial organisms produce acids as they digest the milk sugar, and these acids thicken (aka “curdle”) the milk.
So, let it go longer! It will eventually turn into curds and whey — don’t let it go that far. 😉
I let my milk kefir ferment 2 to 3 days in the winter, and 18 to 24 hours in the summer. Warmer temperatures speed up the process.
Although this method does yield thicker milk kefir, some people don’t care for the extra sourness. That’s why method #2 is a great option, too!
Method #2 — Drip Kefir Through Cheesecloth
Drip your 24-hours-old (or so), mild, thinner kefir through 2 layers of 90-count cheesecloth. You can also use a pillowcase-weight cotton cloth.
After a couple of hours, you’ll have thicker milk kefir! If you let it drip for a day, you’ll have kefir cheese. Choose a time frame that results in the consistency you want.
How do you make thicker milk kefir?
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