How to Always Get Thick and Creamy Kefir?
The temperatures play a crucial role in the way kefir looks. When the temperatures are a bit cooler, their texture is thick and creamy, but during the summers or when the temperatures are warmer, it has a runny consistency that is watery, thin, and grainy – more like buttermilk. There are other factors, such as the ratio of milk, type of milk, climate, fermentation timings, kefir grains, etc., that impact its texture. Here are some ways in which you can get perfectly thick and creamy kefir.
Type of Milk
Using full cream milk from cow or buffalo makes thick and cream kefir, whereas goat milk, skimmed milk, lactose-free milk, and UHT (ultra-high-temperature) milk will make thin or watery kefir.
Kefir Grains and Milk Ratio
The ideal ratio of kefir grains and milk is 1 tablespoon of kefir grains with ½ litre milk. Adding too much kefir grains causes quick fermentation and makes the kefir watery.
Size and Quality of Kefir Grains
Bigger size kefir grains always make good quality kefir compared to smaller ones that ferment too soon and make watery kefir.
Avoid placing the fermentation jar in a warm place as it speeds up the fermentation process allowing the water to separate immediately. Placing it in a cooler place slows down the fermentation and allows thicker and creamier kefir to be formed.
Let the kefir sit for a few hours more to get that thick texture.
Placing in the Fridge
Small air pockets tend to form in the bottom of the jar when fermenting kefir over the counter. The jar should be secured with an air-tight lid and placed in the fridge without separating the grains for two days. You can separate the grains later; this produces thick and creamy kefir.