Kefir, Raw Goat Milk - Separating Into Curds & Whey, Not Thickening

[judyp]

I make kefir from grains using raw goat's milk.  In the past, I have just let it sit out for 24 hrs. on the counter top and the next 24-36 hours, the kefir is thick and delicious.  The consistency was like a milk shake or runny yogurt.

This year, I have not been able to get thick kefir.  If I let it set longer, it separates into whey and milk.  If I use it before it separates, the taste is like kefir, but the consistency is like milk. 

Thanks for your help!
Judy

[mtncheesemaker]

I had a problem with my kefir a while back. I felt like my grains were losing their oomph. I re-cultured it a few times using just a cup of milk, but did it maybe 3 times in a week. I thought maybe I was going too long in between makes and they needed to be fed more. Anyway, that worked for me.
Pam