It typically takes about a week per batch. Just keep in mind that it changes the flavor and balance of the grains a little bit. Some people prefer it as it tends to be more bacteria rich, but it loses it a bit of that multi-dimensional flavor that room temperature ferments tend to do. Also long term fridge fermentation can sometimes stop grain growth sometimes forever. Too little fermentation and it can be too thin and too long of a ferment and it can turn watery and thin.
Ideally, you want to stop the ferment just when you just start to see pockets of whey forming. Another trick that sometimes works to get it thick is to try to ferment for a short amount of time hours and then strain and let is sit out at room temperature for another hours without the grains.
Try lime or lemon peel as a second ferment. Once the kefir is finished, strain the grains and then put in some lime or lemon peels for a few hours at room temperature. The milk will typically congeal with the peels and come out with a nicely thicker consistency. One trick is to add cream after its done fermenting. It will thicken it up nicely. Blend in some cream and some fruit and you have a delicious thick kefir milk shake. Other thickener options that you can add is tapioca, gelatin, ultra-gel or agar.
Milk kefir grains that successfully combine with the Viili bacteria will create a really thick and more mild kefir every time. Sometimes its so thick that its difficult to strain. So if desired, just simply add Viili to the kefir ferment and hope that they take to the new strain.
Sometimes they resist greatly and other times, they will readily accept the new viili strain. It tends to work better with pasteurized milk as a raw milk kefir is more highly resistant to the viili strain. Abigail — That is a good question. When I tried the hybrid, I could taste the melding of both the kefir and viili. Milk kefir is, however, generally thinner than yogurt.
After leaving the kefir grains in the cream overnight, I was surprised to find an almost solid mass of kefirized cream. I loved the resulting cream, but it was very difficult to remove my kefir grains from the solid mass. Normally, you strain the grains from the milk so that you can reuse them in your next batches.
After the messy, albeit delicious, first attempt a kefirizing cream, I was determined to find an easier way to make it. I decided to try using a sort of second fermentation, like people often do when making water kefir and kombucha. The ingredients are just as simple as the recipe itself. You can use a lighter cream, but keep in mind that the resulting product will be thinner than if you use a heavier cream. The higher the fat content, the thicker the resulting sour cream! This may just be my easiest recipe on the blog.
Although I do have a few that are pretty simple. Have you tried my 5-minute watermelon sorbet? Just mix together the kefir and the whipping cream, and you should immediately notice that the cream begins to thicken. That said, store-bought should work fine if you allow it time to ferment.
Mix together the ingredients fully with a spoon. You want the milk kefir to be fully incorporated into the cream mixture. You can use it immediately in place of mascarpone in recipes, but if you want something sourer, you need to ferment it more. Fermenting is a simple process, it just takes a little time and patience. All you need to do is to cover it and leave it at room temperature for several hours or, even better, several days. The longer you allow it to ferment, the more sour it will get.
You may also notice that with time, some of the whey will separate out. You can either mix it back into the cream or pour it off to remove it. By removing it, your cream will be slightly thicker.
Once you are happy with the level of tartness, you can slow the fermentation process by moving your kefir sour cream to the fridge. The cool thing about kefir sour cream is that it is very versatile. Click Here to Subscribe. Here's more info: The Thick and Thin of Kefir. Hi Donna, I made the best kefir I've ever made this week. From Bikerkim, I've been fermenting and following Donna for about a year now.
Listen To My Podcast. Posted in Milk Kefir. Are you on the list? Sign up today and I'll send you my free Getting Started Guide! Come be a part of my cultured food family! Become a Member! I'm sorry, but I do not ship my products outside of the United States. You can still purchase a Biotic Pro membership! If you are from another country and want to find cultures, here are some resources that might help. Clear EZ Cap Bottles 16 oz. What is Kefir? What is Kombucha? What are Cultured Vegetables?
View All Products Welcome to my store! Instructions: If using Kefir Starter Culture, follow the instructions included with the starter. If using Milk Kefir Grains or finished kefir, place the starter in the cream and culture hours at room temperature.
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