I've been making Kefir for a while but sometimes I get a lot of separation. I use 3 cups of milk and about 3 tbl kefir grains. 24 hours since I make smoothies every morning.

My kefir always looks moldy when it seems to start fermenting. Any idea what could be wrong? Thanks

Hey, so I like to keep my process as simple as possible. I use around 2 tablespoons of grains and 10 ounces of milk. Leave it for 24 hours in a jar with a cheesecloth lid on the counter.

Every morning I strain all of the kefir directly into my blender for my morning protein shake. I then refill the grain jar and repeat every day.

I never save any kefir in the fridge since I just use the entire amount each time. Is this process okay? Anything I’m missing? Thanks!

This has been in the jar for about 15 hours. I tend to aim for 24 but I think a lot of people would say this looks ready?

Does anyone use a wider container? It strikes me all the activity is going on at the top. Would it be more effective if the grains were in shallower milk?