Yemoos Nourishing Cultures Forum

Hi, My name is Rianto from Indonesia. I have recently started to make kefir and bought the grains from local supplier. The issues that I face when making the milk kefir is as follow: - i ferment 24 hours outside, and the kefir is usually split, and from the reading it seems to be overfermenting. The...

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I have managed to reduce the whey and curd from subsequent batches. The taste seems to be already ok (sour and refreshing) but still relatively quite thin. Any advise to make it thicker? Thanks.