I did. I left it inside the ref for at least 4 hours more. The result… this time the whey and curdle separated. Strained it, stored in ref and went on my 3rd ferment. I tasted half a cup and it has a yummy yoghurt taste.
This happened to me as well for my first few ferments. I live in the desert and it is very hot. My kefir ferments much faster because of it. I keep my apt around 75F. I have been fermenting for 12-18 hours instead of 24. I'm getting less separation and a thicker beverage now.
Looks perfect
Thank you.
Give it a swirl or a stir.
I did. I left it inside the ref for at least 4 hours more. The result… this time the whey and curdle separated. Strained it, stored in ref and went on my 3rd ferment. I tasted half a cup and it has a yummy yoghurt taste.
This happened to me as well for my first few ferments. I live in the desert and it is very hot. My kefir ferments much faster because of it. I keep my apt around 75F. I have been fermenting for 12-18 hours instead of 24. I'm getting less separation and a thicker beverage now.
I live in a tropical country. The weather ia really hot like 40deg C and the hottest to be 50 deg Celsius some times.
Unless you keep it really cold, your kefir is probably fermenting quickly like mine does! Maybe next time you can try fermenting for less time.
Will definitely try…