Log in
Thyroid UK
91,802 members β€’ 106,069 posts

New to Kafir

My Kafir is separating. I recently bought some live grains s and have not managed to drink anything as yet as the grains keep separating leaving a watery couple of centimetres at the bottom of the glass jar. What should the kafir look like? Is the scrambled egg like mixture the swollen grain? I'm using milk from local farm that has had the minimum treatment and no metal. I am on my sixth batch but nothing to drink

7 Replies
oldest β€’ newest


It doesn't matter that it's separated. Just strain off the grains (they look like rubbery cauliflower florets when they get a bit bigger, pop them back in the jar with fresh milk and drink what came off. It will mix again as you get it through the sieve. It's probably working quickly in this heat so it's becoming yoghurt, but just mix the water and solids and you are good to go. I love kefir.


I've been making cows milk Kefir for over a year now and what you describe is how mine looks after 24 hours, before I strain it.

I used to do a 2nd strain through muslin and so had a pale yellow liquid and a separate thick creamy yoghurt. Now though because it takes too long I put it through a plastic sieve and drink the 'custardy' type residue mix. It makes me want to gag but I know it's good for me!

So after I first received mine I ran a couple of batches and discarded the first 2 as per the instructions I got.

I put the grains in a large glass pickle size jar and cover with whole milk (I use supermarket organic for ease). I cover the jar with loose fine cloth and leave for 8 hours in a warm but not hot place (I make in the morning leave on the side in summer, window sill in winter). Then I stir when I come in and leave again till the morning. Then I strain through a plastic sieve and scrape the thick mixture back and forth through the sieve with a plastic spatula. I wash the storage jar thoroughly in hot water and put the grains back in and add milk again and repeat. The liquid which comes out I mix and gulp down as quickly as possible!

Never use water to rinse the grains and never use metal only glass and plastic.

When I go on holiday I fill the jar with excess milk and put the covered jar low down in the fridge - the cold halts the process. When I return I discard just the first batch. It's convenient for me to separate in the morning but work with a time to suit you - usually needs 24hrs.

As you make batches you'll get to know your grains and will become more confident. The grains will increase and will require more milk. Some people eat the surplus grains but that's a step too far for me so I discard mine or give away.

Sorry it that's more than you need to know but hope it helps.😊

1 like

Yes that's great thanks I will keep trying. I seem to be doing the right things, I suppose I'm just confused as to what I'm supposed to drink ? The sludgy bit : but this is the swollen grain? I read that if it separates and is too watery you start again adding more milk to feed it? I've not actually tasted it yet!. Also can you tell me how much you should drink per day? If I ever get to that stage!


It's separating because the weather is hot. Just strain it and give the result a shake to mix it all up again and drink it. Put in a slightly cooler place and change milk every 12-24 hours. Kefir grains look like the white bits of cauliflower. You strain those out and drink the sour milk stuff, then put in fresh milk for the grains to eat.


Thanks for this yes makes sense to move it to a cooler place. I will give it another go. Although i seem to get a thick layer of the grains ( 4inches) and about an inch of watery liquid. This doesn't seem much for half a litre of milk?


Once you strain the whole lot through a sieve you'll see the grains. The 'sludge' needs to be worked through the strainer / sieve. The residue is what you drink. The grains left in the sieve then get put in the jar with fresh milk.

How much you drink is a personal thing - most suggest start with a small amount first and increase gradually over a few days.

1 like



You may also like...